Mesquite Peppercorn Lager Beef Jerky

A Cook Named Matt | Matt Broussard

Servings

8

Prep Time

15 minutes

Cook Time

48 hours

Cuisine

Modern American

Category

Appetizers/Snacks

Beef jerky that actually tastes like something. Spiceology's Mesquite Peppercorn Lager Rub — made in collaboration with Derek Wolf — brings deep smoky heat and a bold savory backbone to every strip. Two-ingredient pantry sauces do the heavy lifting in the marinade, while the rub handles the flavor. Whether you're using a smoker or a dehydrator, this is the kind of jerky you make in bulk because it disappears fast.

Mesquite Peppercorn Lager Beef Jerky

Ingredients

  • 1 lb carne asada sliced beef (or any other thin-sliced beef)

  • ¼ cup Spiceology X Derek Wolf Mesquite Peppercorn Lager Rub

  • 1 tablespoon salt

  • 1 teaspoon Prague Curing Salt #1

  • 1 cup soy sauce
  • 1 cup Worcestershire sauce

  • ½ cup brown sugar

Directions

  1. Mix curing salt, Spiceology X Derek Wolf Mesquite Peppercorn Lager rub, soy sauce, Worcestershire sauce, brown sugar, and salt until smooth.

  2. Marinade beef in liquid for at least 12 hours.
  3. Remove from marinade and slice into equal parts.

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  1. Smoke at 165°F for about 40-50 minutes then store in an airtight container

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  1. Dehydrate at 155°F for about 1.5 -2 hours then store in an airtight container.
Recipe Products
Blend

Derek Wolf | Mesquite Peppercorn Lager Rub

Key Ingredients

Chipotle Powder, Black Pepper, Green Bell Pepper, Red Bell Pepper, Chili Peppers