Black Pepper Jerky

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.


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  • Servings: Makes about 3/4 pound
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  • 3 cups amber ale or lager
  • 2 cups soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat
  • 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

How to make this recipe

  1. Dry the Meat: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.
  2. Dry the Meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.
  3. Dry the Meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
  4. Dry the Meat: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
Contributed By Photo © Tina Rupp Published June 2010

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