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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/lemon-pepper-beef-jerky-recipe/