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Daniel Carter’s Smoky Cracked Pepper Beef Jerky

Cracked pepper beef jerky stacked on a slate plate, high protein snack
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A high-protein, bold-flavored beef jerky recipe crafted by Chef Daniel Carter. Perfect for athletes and fitness enthusiasts, this jerky is packed with muscle-building protein and natural seasonings ideal for snacking anytime, anywhere.

Ingredients

Scale

  • 1.5 lbs lean top round beef, sliced thin against the grain

  • 1/3 cup coconut aminos or low-sodium soy sauce

  • 1 tbsp cracked black pepper

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp chili flakes (optional)

Instructions

Step 1 – Make the Marinade
In a mixing bowl, combine all marinade ingredients: coconut aminos (or soy sauce), cracked black pepper, smoked paprika, garlic powder, and chili flakes (if using).

Step 2 – Prepare the Beef
Place thinly sliced beef into a zip-top bag or shallow dish. Pour the marinade over the meat, ensuring all slices are evenly coated.

Step 3 – Marinate
Seal the container or bag and refrigerate for at least 6 hours, preferably overnight, to let the flavors fully absorb.

Step 4 – Preheat the Oven or Dehydrator
Set your dehydrator or oven to 160°F (71°C) to get it ready for drying.

Step 5 – Arrange the Slices
Lay the marinated beef slices on dehydrator trays or a parchment-lined baking sheet, leaving space between each piece for airflow.

Step 6 – Dry the Jerky
Dehydrate or bake the beef for 4 to 6 hours, flipping halfway through. The jerky is done when it’s dry to the touch but still slightly pliable.

Step 7 – Cool and Store
Let the jerky cool completely. Store in an airtight container for up to 2 weeks (refrigerate for longer shelf life).

Notes

  • For maximum shelf life, store jerky in the fridge.

  • Use a lean cut of beef to reduce fat and extend freshness.

  • Adjust chili flakes for heat preference.

Nutrition

Find it online: https://www.topchoicerecipes.com/high-protein-jerky-snacks-muscle-growth/