Luscious Lemon Pepper Beef Jerky Recipe for a Zesty Snack Sensation

Introduction

Beef jerky is a favorite snack for outdoor adventures, road trips, or just a protein-packed treat. This lemon pepper beef jerky recipe adds a zesty kick to the classic jerky flavor. With the tangy brightness of lemons and the aromatic heat of black pepper, this homemade beef jerky is both delicious and satisfying. Making your own beef jerky allows you to control the flavors and ingredients, ensuring a fresh and preservative-free snack. Let’s dive into the ingredients and directions for creating this enticing lemon pepper beef jerky.

Ingredients

• 2 pounds of beef steak (preferably bottom round or flank steak)
• 1/2 cup of soy sauce
• 1/4 cup of Worcestershire sauce
• 1/4 cup of freshly squeezed lemon juice
• 2 tablespoons of honey
• 2 teaspoons of freshly ground black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• 1/2 teaspoon of red pepper flakes (optional for extra heat)

Directions

1. Begin by placing the beef in the freezer for about 1 hour. This will make it easier to slice thinly.
2. While the beef is chilling, prepare the marinade by mixing together the soy sauce, Worcestershire sauce, lemon juice, honey, black pepper, garlic powder, onion powder, paprika, and red pepper flakes in a bowl.
3. Remove the beef from the freezer and slice it thinly against the grain. Aim for slices about 1/8 inch thick for a chewy texture.
4. Place the beef slices into a resealable plastic bag and pour the marinade over the meat. Ensure that all the slices are evenly coated. Seal the bag and refrigerate for at least 6 hours or overnight to allow the flavors to infuse the beef.
5. Preheat your oven to 175°F (80°C) and line a baking sheet with aluminum foil. Place a wire rack on the baking sheet.
6. Remove the marinated beef from the fridge and drain off any excess marinade. Pat the beef slices with paper towels to remove excess moisture.
7. Arrange the beef slices in a single layer on the wire rack, ensuring they do not overlap. If desired, sprinkle additional black pepper on top for a more pronounced pepper flavor.
8. Bake the beef in the preheated oven for 3 to 4 hours, or until the jerky is dry and leathery, but still slightly pliable. Check the jerky occasionally and dab off any oil that may surface during baking.
9. Once done, allow the beef jerky to cool completely. Store the jerky in airtight containers or resealable bags for up to 1 month, although it’s likely to be devoured much sooner!

FAQ

Can I use a dehydrator instead of the oven?

Yes, a food dehydrator can be used instead of the oven. Simply arrange the marinated beef slices on the dehydrator trays and follow the manufacturer’s instructions for drying beef jerky.

Is it necessary to freeze the beef before slicing?

Freezing the beef for a short time helps to firm it up, making it easier to slice thinly and uniformly. This step contributes to the texture and chew of the finished jerky.

Can I adjust the level of lemon and pepper in the recipe?

Absolutely! If you prefer a more intense lemon flavor, increase the amount of lemon juice. Likewise, if you’re a fan of spicier jerky, feel free to add more black pepper or red pepper flakes to suit your taste preferences.

How long will the beef jerky last?

When stored in airtight containers or resealable bags in a cool, dry place, this lemon pepper beef jerky can remain fresh for up to 1 month. However, it’s likely to be enjoyed long before reaching that timeframe!

Can other cuts of beef be used for this recipe?

While bottom round and flank steak are commonly used for beef jerky, other lean cuts such as sirloin or eye of round can also be suitable. Choose cuts with minimal fat to achieve the best texture and flavor.