To make black pepper and garlic beef jerky, you will need the following ingredients:

1 pound of lean beef (London Broil, Eye of Round, or Top Round)
2 cloves of fresh garlic, minced
1/2 cup soy sauce (low sodium or regular)
1/4 cup Worcestershire sauce
1/4 cup brown sugar
2 teaspoons onion powder
1/2 teaspoon smoked paprika (optional)
1 tablespoon ground black pepper
1/2 cup beer or beef broth (for added flavor)

The first step in making beef jerky is to select the right cut of meat. Lean cuts with minimal fat are ideal, as fat can spoil during storage. London Broil is a great option due to its lean nature and flavor.

Slice the Meat: Trim any visible fat and slice the beef into strips about 1/8 to 1/4 inch thick. For easier slicing, place the meat in the freezer for about 30-60 minutes before cutting. This firms up the meat and allows for more even slices. Always slice against the grain for a more tender texture.

In a medium bowl, combine the following ingredients to create your marinade:

Soy sauce
Worcestershire sauce
Brown sugar
Minced garlic
Onion powder
Smoked paprika
Ground black pepper
Beer or beef broth

Whisk until the brown sugar is dissolved and all ingredients are well mixed.

Place the sliced beef into a large zip-top bag and pour the marinade over the meat. Seal the bag, removing as much air as possible, and massage the bag to ensure all pieces are evenly coated.

Marinate: Refrigerate the bag for at least 24 hours, but for the best flavor, aim for 48-72 hours. The longer the beef marinates, the more flavorful it will become.

After marinating, it’s time to dehydrate the beef jerky. You can use a food dehydrator, an oven, or a smoker.

Using a Dehydrator: Lay the marinated strips on the dehydrator trays, ensuring there is space between each piece for air circulation. Set the dehydrator to 160°F and check the jerky after about 60-90 minutes. Flip the strips and rotate the trays for even drying. The jerky is done when it is firm but still slightly pliable.

Using an Oven: Preheat your oven to its lowest setting, usually around 170°F. Line two baking sheets with foil and place a wire rack on top. Lay the marinated beef strips on the rack and bake for 2-5 hours, checking frequently until the jerky is dry and leathery.

Once your jerky is finished, allow it to cool before storing it. Place the cooled jerky in an airtight container or zip-top bag. If you used curing salt, it can be stored at room temperature for a few weeks. Without curing salt, keep the jerky in the refrigerator for optimal freshness.

Making your own black pepper and garlic beef jerky at home is a rewarding process that allows you to customize flavors and control the ingredients. With just a few simple steps and some patience, you can create a delicious snack that is sure to impress. Enjoy your homemade jerky on hikes, road trips, or as a protein-packed snack throughout the day!