Lemon Pepper Beef Jerky Recipe

Introduction

Lemon Pepper Beef Jerky is a flavorful, tangy twist on the classic snack. Combining zesty lemon with bold cracked black pepper, this homemade jerky is perfect for on-the-go bites or protein-packed snacks. Making it yourself ensures quality and lets you adjust flavors to your taste.

Ingredients

• 2 pounds lean beef (eye of round, top round, or flank steak)
• 1 tablespoon kosher salt
• 1 teaspoon curing salt (optional but recommended for safety)
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest (from 1-2 fresh lemons)
• 2 tablespoons freshly cracked black pepper
• 1/3 cup soy sauce (or homemade: 1/4 cup water, 2 tablespoons molasses, 1 tablespoon salt)
• 2 tablespoons Worcestershire sauce (or homemade: 1 tablespoon tamarind paste, 1 tablespoon vinegar, 1 teaspoon fish sauce)
• 1 tablespoon honey (optional)
• 1 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/2 teaspoon onion powder

Instructions

1. Step 1: Select a lean cut of beef and trim off any visible fat. Place the meat in the freezer for about 30 minutes to firm it up for easier slicing.
2. Step 2: Using a sharp knife, slice the beef against the grain into thin strips about 1/8 to 1/4 inch thick, ensuring even thickness for consistent drying.
3. Step 3: In a mixing bowl, combine lemon juice, lemon zest, cracked black pepper, soy sauce, Worcestershire sauce, honey (if using), garlic powder, onion powder, kosher salt, and curing salt if using. Whisk until smooth and well-blended.
4. Step 4: Place the sliced beef in a large bowl or resealable bag, pour the marinade over it, and ensure all pieces are evenly coated. Cover or seal and refrigerate for 8-12 hours, flipping halfway through.
5. Step 5: Remove beef from marinade and pat dry with paper towels to remove excess moisture. Arrange strips on dehydrator trays or baking racks without overlapping.
6. Step 6: For a dehydrator: Set to 160°F (71°C) and dry for 4-6 hours, flipping halfway. For an oven: Preheat to 170°F or lowest setting, prop the door open slightly, and dry on middle racks for 4-6 hours, flipping halfway.
7. Step 7: Test doneness by bending a strip—it should crack but not break. If too soft, dry for additional 30-60 minutes and check again.
8. Step 8: Let the jerky cool completely before storing to avoid condensation.

Tips & Variations

• Use lean meat and remove all fat to prevent spoilage and extend shelf life.
• Adjust the amount of cracked black pepper for more or less heat according to your preference.
• For extra smoky flavor, add a small amount of smoked paprika to the marinade.
• If you don’t have curing salt, refrigerate homemade jerky and consume it within a week for safety.
• Try substituting honey with maple syrup or brown sugar for a different hint of sweetness.

Storage

Store lemon pepper beef jerky in an airtight container or vacuum-sealed bag at room temperature for up to 1-2 weeks. For longer storage, refrigerate for up to 1 month or freeze for several months. When reheating, a quick warm-up in the oven or microwave helps restore tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of beef for jerky?

Yes, lean cuts like eye of round, top round, or flank steak work best because they have minimal fat, which helps the jerky stay fresh longer.

Is curing salt necessary for homemade jerky?

Curing salt is recommended as it inhibits bacterial growth and increases safety, especially for jerky stored at room temperature. If not using curing salt, keep jerky refrigerated and consume it within a week.

Lemon Pepper Beef Jerky Recipe

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★★★★★

4.8 from 85 reviews

Lemon Pepper Beef Jerky is a flavorful, tangy, and peppery snack made from lean beef marinated in a zesty lemon and cracked black pepper mixture, then slowly dried to perfection. This homemade jerky is tender yet chewy with a bright citrus kick and bold pepper spice, perfect for a high-protein snack on the go.

• Author: Elena
• Prep Time: 45 minutes
• Cook Time: 4-6 hours
• Total Time: 8 hours 45 minutes to 12 hours 45 minutes
• Yield: Approximately 8 servings 1x
• Category: Snack
• Method: Dehydrating
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Beef

• 2 pounds lean beef (eye of round, top round, or flank steak)

Marinade

• 1 tablespoon kosher salt
• 1 teaspoon curing salt (optional but recommended)
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest (from 1–2 fresh lemons)
• 2 tablespoons freshly cracked black pepper
• 1/3 cup soy sauce (or homemade: 1/4 cup water, 2 tablespoons molasses, 1 tablespoon salt if needed)
• 2 tablespoons Worcestershire sauce (or homemade: 1 tablespoon tamarind paste, 1 tablespoon vinegar, 1 teaspoon fish sauce)
• 1 tablespoon honey (optional)
• 1 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/2 teaspoon onion powder

Instructions

1. Preparing the Beef: Trim all visible fat from the lean beef to ensure longer shelf life. Freeze the meat for 30 minutes to firm it up, which will facilitate easier and more uniform slicing.
2. Slicing the Beef: Using a sharp knife, slice the beef against the grain into thin strips between 1/8 to 1/4 inch thick for even drying and better texture.
3. Making the Marinade: In a bowl, combine lemon juice, lemon zest, cracked black pepper, soy sauce, Worcestershire sauce, honey, garlic powder, and onion powder. Whisk well to blend all the flavors smoothly.
4. Marinating the Beef: Place the beef strips in a large bowl or resealable bag and pour the marinade over, making sure each piece is thoroughly coated. Seal and refrigerate for 8-12 hours or overnight, flipping halfway through for even marinating.
5. Preparing for Drying: Remove the beef from the marinade and pat each strip dry with paper towels to remove excess moisture, which helps in even drying. Arrange strips on dehydrator trays or baking racks without overlapping.
6. Drying the Jerky (Dehydrator Method): Set the dehydrator to 160°F (71°C) and dry the beef strips for 4-6 hours, flipping halfway. Test doneness by bending a strip: it should crack but not snap.
7. Drying the Jerky (Oven Method): Preheat the oven to the lowest setting around 170°F. Place racks on the middle shelf and prop the door open slightly for moisture to escape. Dry the beef for 4-6 hours, flipping halfway, and test doneness with the bend test.
8. Finalizing and Storing: Allow the jerky to cool completely to avoid condensation. Store in airtight containers or vacuum-sealed bags. For extended storage, refrigerate or freeze the jerky.

Notes

• Using curing salt is optional but helps prevent bacterial growth and enhances safety.
• Trim fat thoroughly since fat can spoil and reduce shelf life.
• Thinner slices dry more evenly and faster but be careful not to slice too thin to avoid overly brittle jerky.
• Marinate for at least 8 hours to infuse maximum flavor.
• Use the bend test to determine jerky doneness: it should bend and crack but not break completely.
• If using an oven, keep the door slightly open to allow moisture to escape and prevent jerky from steaming.
• Store jerky in a cool, dry place, or refrigerate/freezer for longer preservation.

Keywords: beef jerky, lemon pepper jerky, homemade beef jerky, dehydrated beef snack, protein snack, low fat jerky, citrus pepper jerky