Black pepper not only enhances the flavor of beef jerky but also adds a subtle heat that complements the savory elements of the meat. This recipe is perfect for those looking to make jerky at home, whether for personal enjoyment or as a gift. Moreover, making jerky at home allows you to control the ingredients, ensuring a healthier snack without preservatives.

To create your own black pepper beef jerky, you will need the following ingredients:

1 pound of lean beef (eye of round or London broil)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar
2 cloves garlic, minced
2 teaspoons onion powder
1 tablespoon ground black pepper
1/2 cup beer (or beef broth)

When selecting meat for jerky, opt for lean cuts with minimal fat, as fat can spoil more quickly and affect the shelf life of your jerky. The eye of round and London broil are excellent choices due to their low fat content and great texture.

Trim the Fat: Remove any visible fat from the meat to enhance the shelf life of your jerky.
Freeze for Ease: Place the meat in the freezer for about 30-60 minutes to firm it up, making it easier to slice.
Cut Against the Grain: Slice the meat into strips about 1/4 inch thick, cutting against the grain to ensure a tender bite.

In a large bowl or zip-top bag, combine the soy sauce, Worcestershire sauce, brown sugar, minced garlic, onion powder, and ground black pepper.
Add the sliced beef to the marinade, ensuring each piece is well coated.
Seal the bag, removing as much air as possible, and refrigerate. For best results, marinate for 24 to 48 hours, flipping the bag occasionally to redistribute the marinade.

Prepare the Dehydrator: Preheat your dehydrator to 160°F (71°C).
Arrange the Strips: Remove the beef from the marinade and pat dry with paper towels. Place the strips on dehydrator trays, ensuring they are not overlapping.
Dehydrate: Dry the jerky for about 4 to 6 hours, checking for doneness. The jerky should be firm yet still pliable. A good test is to bend a piece; it should crack but not break completely.

Once dehydrated, allow the jerky to cool before storing it in an airtight container. Properly dried jerky can last for several weeks at room temperature if curing salts are used; otherwise, it’s best kept in the refrigerator.

Making black pepper beef jerky in a dehydrator is an enjoyable and rewarding process. With just a handful of ingredients and some patience, you can create a flavorful snack that’s perfect for any occasion. Remember, the key to delicious jerky lies in the marinating time and the quality of the meat. Enjoy your homemade black pepper beef jerky as a protein-packed snack on hikes, road trips, or simply as a tasty treat at home!

For more beef jerky recipes and tips, feel free to explore various flavor combinations and techniques to suit your taste. Happy jerky making!

• 1 pound of lean beef (eye of round or London broil)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup brown sugar
• 2 cloves garlic (minced)
• 2 teaspoons onion powder
• 1 tablespoon ground black pepper
• 1/2 cup beer or beef broth

1. Trim any visible fat from the meat.
2. Freeze the meat for 30-60 minutes to make slicing easier.
3. Slice the beef into strips about 1/4 inch thick, cutting against the grain for tenderness.