Mike's Peppered Beef Jerky

Mike's Peppered Beef Jerky

Made  times
Michael D. 2

"If you like the peppered beef jerky in the bag, you will absolutely love this."
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1 d 10 h 25 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  2. Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  3. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  4. Preheat oven to 300 degrees F (150 degrees C).
  5. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  6. Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  7. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  8. If desired, sprinkle strips with more coriander seeds and black pepper.
  9. Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.


  • Cook's Note:
  • Store in zipper bag. Keeps well in refrigerator for up to one month.



When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven, this is why the time may be shorter.

made this yesterday...dh said it was great!!! only thing i did was 1/2 the recipe...used trimmed sirloin...will forsure make it again...thanks mike!!! ;o) ps i used my smoker (hickory & whiskey ...

I made this two weeks ago and it was ridiculously awesome! I added more pepper/spice because I like it hot and the results did not dissappoint. MY dehydrator, at 155 degrees only took 5 hours to...

We made this for Christmas as gifts for our diabetic relatives...and the rest of us jerky lover's too. It was fabulous. The leaner the beef the shorter the dehydrator time and the safer the fi...

Very good but a bit too sweet for my taste. Will make again but alter the sugar quantity and really lay on the pepper next time.

Definitely a keeper recipe! I didn't use the coriander as I didn't have any. I'm not sure if that would have changed anything about the taste much. We will be making this recipe often! Thank...

This was my first time making jerky in my new dehydrator. I chose this recipe over doc's with the video because so far you rated all 5 stars, so, good place to start. I used a4.5 lb London br...

Made this with elk and let it marinate for 24 hours. Really tasty recipe. Husband and work friends loved it.

This stuff tastes just like the kind I buy in the store,but BETTER! I doubled the pepper and it tastes awesome! Thanks for the recipe.

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