Dr Pepper Honey Glazed Beef Jerky with Smoked Paprika
Sweet and spicy homemade beef jerky featuring an unexpected Dr Pepper marinade that creates a unique caramelized flavor profile. The combination of honey, crushed red chile flakes, and smoked paprika delivers a perfect balance of heat and sweetness, while the soda adds subtle vanilla notes and helps tenderize the meat. This jerky makes an excellent high-protein snack for hiking, road trips, or game day gatherings. The overnight marination and slow oven dehydration process ensures tender, flavorful jerky that rivals any store-bought version.
Ingredients
- 1 cup soy sauce
- 1 ¼ cups Dr Pepper sodaCoca-Cola1:1dietary
slightly different sweetness profile
- 2 ½ tablespoons honey
- 2 ½ tablespoons crushed red chile flakes
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- 1 pound skirt steakflank steak1:1carnivore
similar texture and grain
Instructions
- 1
Whisk together soy sauce, Dr Pepper, honey, crushed red chile flakes, onion powder, smoked paprika, garlic powder, and cumin in a large mixing bowl until incorporated
- 2
Cut skirt steak into 8-inch-long slabs, then slice against the grain into 1/4-inch-thick slices
- 3
Pound the slices with a mallet to 1/6-inch thickness
- 4
Add sliced steak to marinade bowl and marinate overnight
- 5
Preheat oven to 175 degrees
- 6
Remove steak slices from marinade, shaking off excess
- 7
Divide slices between 2 parchment paper-lined baking sheets fitted with wire racks
- 8
Cook in oven until dehydrated, about 6 hours
- 9
Remove from oven and let cool completely before serving or storing
Tips
Partially freeze the steak for 30 minutes before slicing to make cutting uniform thin slices much easier and safer.
Test doneness by bending a piece - properly dried jerky should crack but not break completely in half.
For extra flavor, brush slices lightly with reserved marinade halfway through the drying process.
Good to Know
Store in airtight container for up to 1 month at room temperature
Marinate overnight as required, can be made several days ahead
Serve at room temperature as a portable snack
Common Mistakes
Slice with the grain instead of against it to avoid tough, chewy jerky
Skip pounding the meat to avoid uneven drying and texture
Set oven temperature too high to avoid cooking instead of dehydrating
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
slightly different sweetness profile
FAQ
Can I use a food dehydrator instead of the oven?
Yes, set dehydrator to 160°F and dry for 4-6 hours, checking periodically for desired texture and doneness.
How long will this jerky keep?
Properly dried jerky stored in airtight containers lasts up to 1 month at room temperature or 6 months frozen.
What if I don't have a meat mallet?
Use a heavy skillet or rolling pin to gently pound the meat, or ask your butcher to slice it thinner.