Of all the ground beef jerky varieties I make, Black Pepper is my most rugged and manly, lol. I generously grind freshly-cracked peppercorns over the marinated meat strips before dehydrating, and this gives it a real bite. With paprika, onion, garlic & other clean flavors, plus just a splash of Worcestershire to add a hint of umami, and complement the smokiness, it's the first flavor I made back in 2019 and still in my top 3 favorites.
The drying nature of this spice makes it a bit of a tougher cut than the rest of my jerky, but the black pepper jerky strips are still easier to bite and chew than most store-bought varieties (it's especially more tender than muscle cuts)
There's a pack with your name on it, cowboy (or cowgirl)!
Grab it at https://mailboxmeat.com/
I don't usually make navel-gazing posts that wax poetic about my products. Forgive me, and please ignore my hashtags #jerkystr #meatstr #meattreats #ketolishus #jerky
3/25/2026, 9 engagements
