Zesty Lemon Pepper Jerky Recipe for Flavorful Snacking

Introduction

Looking for a zesty and flavorful snack? This lemon pepper jerky recipe combines the tangy taste of lemon with the savory kick of black pepper for a mouthwatering treat. Whether you’re a jerky aficionado or a first-time jerky maker, this recipe is sure to delight your taste buds. Plus, making your own jerky allows you to control the ingredients, ensuring a healthier and tastier option than store-bought versions. Let’s dive into the details of this delicious lemon pepper jerky recipe.

Ingredients

– 1 pound of lean beef, thinly sliced
– 1/2 cup soy sauce
– 1/4 cup Worcestershire sauce
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon coarsely ground black pepper
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1 teaspoon paprika
– 1/2 teaspoon red pepper flakes (optional, for added heat)
– 1/4 teaspoon cayenne pepper (optional, for added heat)

Directions

1. In a bowl, combine the soy sauce, Worcestershire sauce, lemon juice, minced garlic, black pepper, onion powder, salt, paprika, and optional red pepper flakes and cayenne pepper. Stir the marinade until well mixed.
2. Place the thinly sliced beef in a large resealable plastic bag or a shallow baking dish.
3. Pour the marinade over the beef, ensuring that all slices are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to permeate the meat.
4. Preheat your oven to 175°F (80°C) or the lowest setting available.
5. Remove the marinated beef from the refrigerator and drain off any excess marinade. Pat the beef slices with paper towels to remove excess moisture.
6. Arrange the beef slices in a single layer on wire racks set over baking sheets. Ensure that there is space between the pieces to allow for air circulation.
7. Place the racks in the preheated oven and prop the oven door open slightly to allow moisture to escape.
8. Let the beef slices dehydrate for 3-4 hours, or until they become dry, leathery, and chewy. The jerky should bend and crack but not break when it is ready.
9. Once the jerky reaches the desired texture, remove it from the oven and let it cool completely. Store in an airtight container for up to two weeks.

FAQ

Q: Can I use a dehydrator instead of an oven to make lemon pepper jerky?

A: Absolutely! If you have a food dehydrator, you can use it to make this lemon pepper jerky. Simply follow the manufacturer’s instructions for jerky-making using your dehydrator.

Q: Is it necessary to use lean beef for this jerky recipe?

A: Using lean beef is recommended for jerky making as it reduces the risk of spoilage during the drying process. However, you can also use other lean meats such as turkey, chicken, or even venison for this recipe.

Q: Can I adjust the level of lemon and black pepper in this recipe?

A: Absolutely! Feel free to adjust the amount of lemon juice and black pepper to suit your taste preferences. You can increase or decrease the quantities to achieve the perfect balance for your palate.