Spicy Cracked Pepper Beef Jerky

This is the perfect snack for hiking, camping, or just for some quick protein in the day. It's got some great flavors, with as much or as little pepper as you prefer!

Here's what you'll need to make about one pound of jerky:

Photo byWill

Ingredients:

• 2 pounds eye of round roast, sliced thin against the grain

Peppered Beef Jerky Marinade

• 4 cloves garlic, minced
• 2/3 cup light soy sauce or coconut aminos
• 1/8 cup Worcestershire sauce
• 1/2 cup brown sugar
• 2 teaspoons onion powder
• 2-4 teaspoons red pepper flakes
• 2 Tablespoons coarse black pepper
• 1 cup beer or quality beef stock
• 2 tsp hickory or applewood liquid smoke, optional

In a large zip-top bag, combine all the marinade ingredients and mix well to ensure the sugar dissolves completely.

Add the sliced eye of round to the marinade, gently tossing in the bag to coat all sides of the meat evenly. Refrigerate for at least 8 hours, or up to 24 hours—the longer it marinates, the saltier and more intense the flavor will become.

Remove the marinated beef strips from the bag and place them on paper towels, patting them dry.

Preheat your smoker, oven (with the door slightly open), or dehydrator to about 170°F. Arrange the strips on a grill grate, jerky rack, or cooling rack, and season the top with additional black pepper if desired.

Smoke or dehyrate the jerky for 2-3 hours, depending on the thickness of the slices; thicker pieces may take 4-5 hours. Start checking after the first hour to ensure the jerky is drying evenly. The ideal jerky should be firm and slightly pliable, but not soft. If it breaks when bent, it has been cooked a bit too long.

Once done, transfer the warm jerky to a gallon-sized zip-top bag, leaving it partially open. This allows the jerky to steam slightly, helping it retain moisture. If you used curing salt, the jerky can be stored at room temperature for a couple of weeks. Without curing salt, it should be stored in the refrigerator and will last for a couple of weeks.

Enjoy!