Peppercorn Beef Jerky (Dehydrator)

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My recipes are grain free, refined sugar free and many are dairy free. There are many reasons to change your diet. I attended a seminar offered by a functional doctor. The seminar made so much sense that I became the patient of the functional doctor. He revamped my diet and put me on supplements. I have or had a whole slew of autoimmune disorders. I have been able to go off all of my medications as per my western medical doctor and my tests and blood results. The biggest thing for me has been my renewed energy. Once you feel like a zombie because you wake up exhausted any amount of returned energy is a blessing. If you have ever felt this way you may want to do away with all grains including corn.

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If I want to eat something I pretty much have to make it myself. I had been feeling snacky and wanted some kind of snack to munch on. I thought it would be wonderful if I could make a yummy and tasty Beef Jerky. So I went to work on doing a little research. The next step was making the marinade. I started with some peppercorns as my favorite beef jerky has always had a lot of pepper on them. Then I just started adding the next ingredient and then tasting afterward. This jerky is tasty. If you don’t want it so dried just reduce dehydration time. Don’t forget to salt and pepper once it is on the dehydrator.

Nutritional facts are based on approximately 2 oz’s or 2 -3 pieces of beef jerky.


5 lbs. of beef cut of your choice

1 tablespoon mixed peppercorns

1/4 cup Coconut Aminos Teriyaki

1/4 cup Coconut Aminos

1/4 cup Coconut Aminos Garlic Sauce

1/8 cup (homemade) LC’s steak sauce

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon smoked paprika

1/2 teaspoon True Lime 

1/2 teaspoon cayenne pepper

1/8 cup maple sugar

1/4 teaspoon liquid smoke hickory

1/2 cup fresh orange juice or store bought

juice of one lemon

juice of one lime

extra salt and pepper


Place your beef in the freezer for 30 – 40 minutes (this will make it easier to cut) Use a mortar and pestle to smash open the peppercorns (just break open the peppercorns large pieces are good). If you don’t have a mortar and pestle then put in a sealed plastic bag and use a rolling pin to crush the peppercorns. Leave some large pieces of peppercorns. Pour the crushed peppercorn and remaining ingredients into a large gallon or 2-gallon bag. Once the ingredients are in the bag seal and refrigerate. Cut the steak into thin slices or strips no more than 1/8″ thick. Once all the meat is cut or sliced add it to the marinade. Leave in marinade 4 hours to overnight.

Cover a half sheet baking pan with tin foil (for easier clean up). Place a cooling rack over the tin foil covered half sheet. Remove beef from the marinade and plastic bag. Place beef slices on the rack allowing the juices to drip down onto the tin foil. Let sit 15 – 20 minutes until all the juices have run off the meat.

Next, remove the meat from the drying rack and place into your dehydrator. Place pieces as close as possible without overlapping. Meat will shrink. Cook at 160 F for one hour and then rotate the trays to get a more even drying. Take the top tray and move it to the bottom. Dehydrate one more hour and rotate the top tray to the bottom. Repeat as necessary until meat is cooked 4 – 6  hours depending on the amount of meat dehydrating and the texture you like.




Nutrition Facts
Servings 25.0
Amount Per Serving
calories 123
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 308 mg 13 %
Potassium 19 mg 1 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 0 g 0 %
Sugars 4 g
Protein 19 g 38 %
Vitamin A 1 %
Vitamin C 6 %
Calcium 0 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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