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+ servings
Texas Pepper Beef Jerky on wooden cutting board.

Texas Pepper Beef Jerky

Steven Pennington
Classic Texas Beef Jerky Recipe you'll love and want to make again and again :)
4.5 from 8 votes
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Snack
Cuisine Classic Texas
Servings 10 Servings

Suggested Equipment

Dehydrator

Ingredients
  

Meat Suggestions: Top Round, Bottom Round, Flank Steak, Top Sirloin

  • 1+ pounds Classic Beef Jerky: Eye of Round Top Round, Bottom Round, Flank Steak, Top Sirloin

Marinade

  • 1 cup Soy Sauce
  • 10 oz Kikkoman Teriyaki
  • 3 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Liquid Smoke
  • 1 Tablespoon Kikkoman Wasabi Sauce
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoon Jalapeno Mustard Substitution: mince up a jalapeno and add to the mustard
  • 2 teaspoon Fresh Cracked Black Pepper

Before Dehydration Begins

  • 3 Tablespoon Fresh Cracked Black Pepper

Instructions
 

The Ingredients/Marinade

  • Combine ingredients in a large bowl.
    Take a taste and make any seasoning adjustments.

The Meat

  • The single most important bit of information is to slice against the grains of the meat.
    This will help make your beef jerky more tender.
    Look at meat, searching for the long intramuscular grains, and which way they run. The cuts you make need to be cutting against/ across the long grains.
    Tip: Cut Perpendicular to the direction of the grains
  • You do not want to slice the meat too thick. Shoot for around a ¼ inch. This will help with even dehydrating times.

Dehydrating the Meat

  • Layout the meat on each dehydrator tray and add a healthy amount of fresh cracked black pepper to each piece.
    Be careful the meat isn't overlaying one another. You do not want to have an overloaded dehydrator due to uneven cook times.
    Tip: Add a piece of aluminum foil to the bottom of your machine for easier clean-up.

Dehydration

  • The timing for dehydration can swing between 4 to 15 hours. That’s a huge time window and can be confusing.
    The average is 4 hours at 160 degrees. That's the temperature and timing I used.

Video

Notes

Types of Cuts of Meat to Use to Make Jerky
  • Eye of Round Beef – One of the more popular cuts of beef to use for making jerky.
  • Bottom Round Beef - Another top pick for Beef Jerky. This muscle can be found as part of the outer muscle of the upper leg.
  • Flank Steak Beef– Great choice for Beef Jerky, higher-quality cut of beef with all the flavor.
  • Top Round Beef – Similar to the Bottom Round cut, but is more tender and sits right on top of the bottom round.
  • Brisket Beef – one of our readers left a comment suggesting we not forget about Brisket because they LOVE making Beef Jerky out of brisket.
  • Top Sirloin Beef– Not as mainstream as the other mention above, but still a very nice choice for making quality Beef Jerky.
  • Deer / Venison – Incredible flavor and belongs in the tender category. Makes Amazing Jerky.
  • Elk
Keyword Best Beef Cuts For Jerky, Texas Pepper Beef Jerky
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