LEGENDARY Dr. Pepper Jalapeno Jerky | How To

what's up you guys it's susie from heygrillhey.com  and i just realized something i don't have a long   format video teaching you guys how  to make my super viral dr pepper   jalapeno beef jerky this is one of the  recipes that put hey grill hey on the map   i'm going to show you how to make  it in your own backyard let's do it to kick off this recipe we need to make our dr  pepper jalapeno marinade it's super simple not   a lot of ingredients we're just going to combine  everything in a pan bring it up to a boil let it   reduce for about 20 to 25 minutes and then get  it over our beef here's what's in the marinade   we start with two cups of dr pepper  yes you can use cherry dr pepper yes   you can use diet dr pepper i like the  classic that's what i've gone with   but people have used pretty much every kind of dr  pepper out there people have even used coke and   root beer you can really play with the flavor  profiles here with the type of soda you use to our dr pepper we're gonna add in two  tablespoons of coarse ground kosher salt   that's fun two teaspoons of course  black pepper a teaspoon of onion powder a teaspoon of garlic powder a tablespoon of worcestershire sauce and then two sliced jalapenos this is going  to give you a medium heat level with a good   jalapeno flavor if you want it to be a little bit  spicier and have a stronger punch of jalapenos   you can actually dice the jalapenos up really  fine or after we're done simmering you can puree   the whole marinade and that'll give you a stronger  punch of that jalapeno flavor if you really want   to kick up the heat add in some habaneros or ghost  pepper you can really kick up the spice level and   if you want it to pull super sweet at this point  you could add in two tablespoons of brown sugar   i like it just the way that it is though it's the  perfect balance of sweetened heat like i said get   this over medium high heat bring it up to a simmer  reduce the heat to medium low and allow this to   simmer for about 20 to 25 minutes this step is  very important please do not skip the reducing   step the dr pepper on its own has so much water in  it it's not gonna give you a really rich sweetness   unless you cook that water off and it's going  to concentrate all those flavors in the marinade   cook all the spices out of the jalapeno into  the marinade reducing is very important you   want to end up with just about a cup of this  marinade liquid after it has had time to reduce while our jerky is reducing let's talk about  the meat that we're going to be using for this   particular recipe i have just about two pounds of  beef here that has been sliced i have my butcher   slice it for me at the butcher counter i told  him i wanted it against the grain and i wanted   to cut to a two on their slicer settings and  that'll give you the perfect size for beef jerky   i'm using an eye of brown roast for this jerky  other great options for jerky would be a rump   roast i've also seen people use you know a top  round sometimes called a london broil slice that   beautifully for jerky what you really want is a  lean roast typically when you're cooking steaks   i tell you the more fat marbling the better when  it comes to jerky the opposite is true you want   as little intramuscular fat as possible it's going  to give you the best outcome with your end jerky   product so go lean when you're picking a roast or  jerky see how nice and thin those are beautiful our marinade is reducing we've been in here for  about 10 minutes and it's starting to tighten up   a little bit i did want to give you guys a quick  note about boiling jalapenos or other peppers   you're essentially making pepper spray in your  kitchen it can be a little bit strong so make   sure if you're doing it inside crack some  windows turn on the vents above your stove   it'll help relieve some of the craziness  of boiling jalapenos or if you can   do it outside because then you don't have to worry  about it marinade has reduced i'm going to check   it and pour it back into my measuring cup just  to make sure it's right around that one cup mark perfect like one and a quarter   that's right where i want it to be so now we  just gotta let this marinade cool down before   we pour it over our sliced beef otherwise we're  gonna poach the meat instead of marinate it and   then it's gonna go into the fridge at least eight  hours i like to leave it overnight and then smoke   it the next day you can even push the marinade up  to 24 hours and it will be absolutely delicious are you ready for some real magic of  tv stuff this is the one i just made   it's gonna go in the fridge for eight hours eight hours later ta-da this is actually one that  i marinated last night so we have a marinated bag   of jerky this one has been in for just about 12  hours it smells fantastic now it's time for next   steps and you have a couple of options here now  one of the options is to pull out each individual   piece of meat and dry it off that means pat it dry  on both sides i usually do this on a paper towel   that will help the cooking process go a little bit  more smoothly and you don't have to go through and   individually pull off each seed and you know extra  piece of jalapeno or you can just shake that off   in the bag get it directly on the grill grate and  let it start smoking if you pat it dry your turkey   will cook quite a bit faster because it doesn't  have to evaporate the liquid on the outside   if you go straight from the marinade plan on it  taking an extra 30 minutes to an hour to actually   smoke your jerky all the way through so both  work paper towel or not it's just something to   keep in mind based on you know the flavors that  you like and the amount of time that you have   i've got my smoker preheated to 165 degrees you  want that nice low temperature with the smoke   so that it can actually dehydrate the  jerky as it picks up all the smoke flavor   i'm just going to lay it directly on  the grate of the grill none of these   are overlapping or touching each other so  that that smoke can get all the way around that is about one more piece  about it get this guy on there   oh it just fit okay close the lid  and we're gonna let this smoke for   about two and a half to three hours at 165  degrees i'm gonna come out and check this in   about an hour and a half i want to be able to  move the jerky around to avoid any hot spots   on the grill give it a quick flip and check on how  it's doing now i'm doing this on my smoker because   it gives me the perfect temperature i love the  smoke flavor but you can do this in a dehydrator   or in your oven if you're doing it in your  oven set the temperature really really low   put the jerky on racks and then leave a crack in  your oven door so that the moisture can escape   if you're doing it in a dehydrator just follow  the manufacturer's instructions on your dehydrator   for jerky and you should be good to go all right  our jerky's been on for about an hour and a half   i'm going to give it a flip and move  it around because i know that there   are some hot spots on my smoker especially  around the edges so i want to rotate those   pieces into the middle the middle pieces to  the outside so that it all cooks the same happy with the progress on these i'm  going to let them go for about another   hour before i check them again we  should be close to done by then we're about three hours into our dr pepper  jalapeno beef jerky cook and it is ready to   come off the smoker i want to show you guys  what to look for when your jerky is done   so that you don't have to guess jerky is not  like reading the temperature on a steak where   you just stick a thermometer in and you know  when it's at temp but there are a few cues that   you can look for so that you know it's ready  to pull off and ready to eat most importantly   so here's what you want to see come here  come take a look up here come on come on do you see how much the jerky has shrunk it's  actually reduced in size a lot of these jerky   pieces were really close to touching it filled  the whole grill grates now you can see a lot of   the grates exposed the meat has shrunk uh also  the color has darkened it's almost this reddish   mahogany color that means it's taken on quite a  bit of smoke and finally what we're looking for   here is texture we wanted to be able to bend our  jerky without it breaking and crunching apart that   would mean it's overdone but we want to be able  to see it split along these seam lines and these   little cracks of white showing through where it's  splitting that means that it's dry enough that we   can just break it apart and it's cooked all the  way through yeah i have to eat one while it's warm okay wait i'm on some too okay i love this stuff i cannot ever get  enough and i've never gotten sick of it   so our warm jerky is going straight from  our grates here into a zip top gallon bag what's gonna happen is this warm jerky is going  to create a little bit of steam inside the bag   it's going to redistribute the moisture  throughout the jerky itself from that steam   so it's very tender very delicious and i like to  let this steam at room temperature for about two   hours until it cools off all the way and then you  can store this in the fridge for up to two weeks and i have to tell you it is awesome when it cools  down but it's even better when it's warm right off   the smoker and that is a perk that you just can't  get with store-bought jerky when you're making it   at home you can sample it as it's cooking you  can you know you have to test it a couple times   to make sure it's close to being done and  usually by the time i'm done with a batch of   jerky i've already had three or four pieces  just you know quality assurance and stuff   i know a bunch of you have already tried this  recipe i hope watching a long format video   really helps you understand the process and makes  you feel like you can knock out homemade jerky in   your own backyard so you can feed the people you  love and become a backyard barbecue hero when you   make this jerky recipe snap a photo post it online  use the hashtag heygrillhey that way i can see it   also head to the website and leave a review if  you liked it give us a rating leave a review   because then other people can see it and you  know know how awesomely amazing it is because   honestly you can only take my  word for it so many times right   okay well i'm gonna eat this um  we'll catch you guys next time bye

Channel: Hey Grill Hey

Views: 356,565

Keywords: jerky, dr pepper jalapeno jerky, beef jerky, dr pepper jerky, smoked beef jerky, smoked jerky, hey grill hey, hey grill hey jerky, hey grill hey dr pepper, hey grill hey ribs, hey grill hey brisket

Id: KoKIB_waN18

Length: 12min 16sec (736 seconds)

Published: Thu Mar 25 2021