I’m going to show you step-by-step how to make the PERFECT Italian-Style Peppers & Onions Jerky at home! Dehydrator? Oven? Either way, you’ll get a full breakdown of the ingredients, the process we use and tips to make the best flavor with the perfect texture.
No corner cutting around the Jerky Headquarters! Around here we don’t overcomplicate the jerky-making process. We just show you how to make jerky the right way. Using the right cuts of meat, simple seasoning and techniques that ACTUALLY work!
The PERFECT Italian-Style Peppers & Onions Jerky recipe for:
* Beginners wanting to start making jerky at home
* Jerky pros wanting to enhance their technique
* Snack lovers tired of overpriced gas station jerky
* Anyone wanting to learn how to make jerky from scratch
Ingredients (Marinade):
Liquid Base
* Soy sauce (regular) – just under 1/3 cup
* Worcestershire sauce – 1 tablespoon
* Olive oil – 2 teaspoons
* Red wine vinegar – 2 teaspoons
Sweet Balance
* Brown sugar (packed) – 1 1/2 tablespoons
* Honey – 1 1/2 teaspoons
Peppers & Onions Core
* Granulated red peppers – 2 tablespoons
* Granulated green peppers – 1 1/2 tablespoons
* Minced onion (dehydrated) – 2 tablespoons
Onion Support
* Onion powder – 1 1/2 teaspoons
Italian Herb & Spice Blend
* Garlic powder – 1 1/2 teaspoons
* Dried oregano – 1 teaspoon
* Dried basil – 3/4 teaspoon
* Black pepper (freshly cracked) – 1 teaspoon
Optional Heat
* Crushed red pepper flakes – 1/4 teaspoon
Smoke
* Liquid smoke – 1/2 teaspoon
This video will teach you:
* How to make jerky with pre-sliced top round (and what to watch for with thickness)
* A full Italian peppers & onions marinade ingredients list
* How to “bloom” dehydrated veggies so they soften and stick to the meat
* How to dehydrate your jerky (time & temperature)
* Tips on texture and knowing when your jerky is done
* How to keep your homemade jerky fresh
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2 Comments
Curious to give this one a try — I've been pushing for a similar flavor profile for a bit (I was thinking more like an Italian beef sandwich, but there's a lot of similar flavors there, particularly once you add the giardiniera full of pickled peppers to the sandwich), so I'm intrigued.
one way i might suggest would be too cook down all those peppers and onions in a pan, then put them into a blender to make them liquid-ish to use as the base of the marinade. more time consuming but you'd get all those flavours direct