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Black Pepper Jerky

Black Pepper Jerky

This black pepper jerky was fantastic. A great peppery flavor, with a little kick of heat. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2.5 pounds
Calories 2402kcal
Author Mike



  • Note: Freeze the meat for at least 30 minutes to make slicing easier.
  • Whisk together the remaining ingredients.
  • Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
  • Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
  • Fire up your smoker for cooking 150 - 175 F. Use a light wood, such as apple or pecan.
  • Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
  • Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
  • Let cool for an hour before devouring.


Calories: 2402kcal | Carbohydrates: 15g | Protein: 166g | Fat: 182g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 5901mg | Potassium: 2941mg | Fiber: 2g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 231mg | Iron: 22mg