Lemon pepper tastes fantastic on fresh fish, so why not jerky? When I think of lemon pepper I picture speckled trout fillets from the Laguna Madre dusted with lemon pepper and grilling over hot coals. After making lemon pepper jerky, though, it easily earns a close second. The bright citrus notes and peppery bite make a tasty, easy jerky that’s simple to prepare with ingredients you can find at any grocery store.
Original Post Date: June 10th, 2015 • Recipe updated with more pictures and step by step instructions
I made this recipe again recently and it turned out incredible. It’s straightforward to make and the lemon pepper seasoning adds a bright, slightly spicy character that pairs perfectly with beef.
Slicing the Meat
To save time I bought beef top round already thin-sliced at the store. If you do the same, you can skip the initial slicing step. These slices were about 1/8″ thick—just cut them into roughly 1″ wide strips with a sharp knife.
If you prefer to start from whole roast, beef eye of round is an excellent choice. Trim all visible fat before slicing—fat spoils faster than lean meat, so removing it improves shelf life. Slice either with the grain for chewier jerky or against the grain for a more tender bite. For easier slicing, partially freeze the roast for 1–2 hours and use a very sharp knife to produce even strips so they dry uniformly.
If you slice jerky often, a dedicated jerky slicer is a helpful tool for consistent strips.
Making the Marinade
This recipe leans toward a spicy profile thanks to lemon pepper and a touch of black pepper. The marinade is simple: soy sauce, water, lemon pepper, black pepper, garlic powder, and salt. The water is important—it mellows the soy sauce so the seasoning doesn’t overpower the beef.
Combine the marinade ingredients in a bowl or zip-top bag, add the beef strips, and mix to coat thoroughly. Make sure each strip is evenly covered so the flavors distribute consistently.
Refrigerate and marinate for 6–24 hours—the longer the meat soaks, the deeper the flavor. Never marinate at room temperature; always keep the meat in the refrigerator to avoid spoilage.
Drying the Jerky
After marinating, drain the excess marinade and pat the strips dry with paper towels. Removing excess liquid speeds drying and prevents a sticky finished texture.
Lay the strips on dehydrator trays, oven racks, or smoker grates without overlapping so air circulates freely. I used a dehydrator set at 165°F and dried these slices for about 4 hours. Make sure the meat reaches an internal temperature of 160°F to ensure safety; if your dehydrator doesn’t reach that, preheat in the oven first.
Drying times vary: typically 4–6 hours in a dehydrator or oven, and 6–9 hours in a smoker. If you preheat the meat in the oven, total drying time may be shorter.
Testing for Doneness
Begin checking jerky at about the 3–4 hour mark. Let a piece cool for a few minutes, then bend it—finished jerky will flex and crack but not snap in two. You’ll also notice white muscle fibers when the piece is torn.
Continue drying and testing in one-hour increments until you reach the right texture. Once cool, store jerky in airtight containers. For longer shelf life consider using curing salt or storing in sealed packages.
Storing Jerky
To extend shelf life, use curing salt or celery powder and keep jerky in airtight containers. Properly dried and stored jerky can last significantly longer; curing salt improves safety and longevity when used correctly.
Pro Tips
- Buy pre-sliced beef to save time if you don’t want to slice it yourself.
- Use a small amount of curing salt or celery juice powder to extend shelf life if desired.
- Marinate closer to 24 hours for deeper flavor.
- Use coarsely cracked lemon pepper from a grinder for brighter citrus texture and taste.
Tried this recipe? Let us know how it turned out. Below is the recipe card with ingredient amounts, equipment, instructions and nutrition information for easy reference.
Lemon Peppered Jerky
Pin Recipe
Ingredients
Lean Beef
- 1 lb beef top round
Marinade
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3/4 teaspoon lemon pepper
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/4 cup water
Optional
- 1/4 teaspoon curing salt (Prague Powder #1)
Equipment
Instructions
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Pick a lean cut of beef and trim all visible fat. Partially freeze the meat for 1–2 hours to make slicing easier, unless using pre-sliced beef.
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While the meat chills, mix soy sauce, water, black pepper, garlic powder, lemon pepper, and salt in a bowl or zip-top bag.
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Slice meat between 1/8″–1/4″ thick and about 1″ wide, cutting with or against the grain depending on desired texture.
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Add sliced beef to the marinade and refrigerate for 6–24 hours, turning occasionally to coat evenly.
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Remove strips from the marinade, drain and pat dry with paper towels.
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Arrange strips on dehydrator racks, oven racks, or smoker grates without overlapping. Dry until jerky bends and cracks but doesn’t break—about 4 hours at 165°F in a dehydrator.
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Allow jerky to cool, then store in airtight containers.
Pro Tips
- Buy pre-sliced beef to save time.
- Use curing salt or celery juice powder to extend shelf life if desired.
- Marinate closer to 24 hours for the most intense flavor.
- Use lemon pepper from a grinder for a fresher, more textured flavor.
Nutrition
Need more detailed instructions for making jerky in a dehydrator, oven, or smoker? Refer to jerky-making guides to learn methods, safety tips, and equipment recommendations so your batches turn out safely and consistently.
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