Black pepper jerky is a type of dried meat that is seasoned primarily with black pepper, giving it a distinctive kick. The marinade typically includes soy sauce, Worcestershire sauce, and various spices, enhancing the flavor while also tenderizing the meat. This jerky can be made using different methods, including smoking, dehydrating, or baking in the oven, making it versatile for any home cook.

To make a delicious batch of black pepper jerky, you will need the following ingredients:

1 pound of beef (London Broil, eye of round, or top round)
2 cloves of fresh garlic, minced
½ cup soy sauce
¼ cup Worcestershire sauce
¼ cup brown sugar
2 teaspoons onion powder
½ teaspoon smoked paprika (optional)
1 tablespoon ground black pepper
½ cup beer or beef broth (for added flavor)

Start by selecting a lean cut of beef, such as London Broil or eye of round. Trim any visible fat, as fat can spoil and negatively affect the shelf life of your jerky. Slice the meat into strips about 1/8 to 1/4 inch thick, cutting against the grain for a more tender bite.

In a medium bowl, combine the soy sauce, Worcestershire sauce, brown sugar, minced garlic, onion powder, smoked paprika, and ground black pepper. Whisk the ingredients together until well combined.

Place the sliced beef in a large zip-top bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Refrigerate for at least 24 hours, flipping the bag occasionally to ensure even coating. For maximum flavor, consider marinating for up to 72 hours.

Using a Dehydrator:

Remove the beef strips from the marinade and pat them dry with paper towels.
Arrange the strips on dehydrator trays, leaving space between each piece for airflow.
Set the dehydrator to 160°F and begin checking after 2-5 hours, flipping the strips halfway through. The jerky is done when it feels firm yet pliable.

Using an Oven:

Preheat your oven to the lowest temperature (usually around 170°F).
Line baking sheets with foil and place a wire rack on top. Lay the marinated strips on the rack, ensuring they do not touch.
Bake for 2-5 hours, checking frequently and rotating the trays for even drying. The jerky should be dry but still bend without breaking.

Once your jerky is finished, allow it to cool before storing it in an airtight container or zip-top bag. If you used curing salt, your jerky can last at room temperature for a couple of weeks. Without curing salt, store it in the refrigerator for optimal freshness.

Choose the Right Cut of Meat: Lean cuts like London Broil or eye of round work best for jerky. Avoid fatty cuts, as they spoil faster.
Slice Against the Grain: This makes the jerky easier to chew and enhances the overall texture.
Marinate Longer for More Flavor: The longer the meat marinates, the more flavorful the jerky will be. Aim for at least 24 hours.
Check for Doneness: The jerky should be firm yet slightly pliable. If it breaks when bent, it has been over-dried.

Making your own black pepper jerky at home is a rewarding and delicious endeavor. With simple ingredients and a bit of patience, you can create a flavorful snack that is perfect for on-the-go munching. Whether you use a dehydrator, oven, or smoker, following these steps will help you achieve the perfect balance of spice and savory goodness. So gather your ingredients, fire up your dehydrator or oven, and enjoy the satisfaction of homemade jerky!