Recipes Snacks Jerky Black Pepper Jerky 5.0 (1,753) 3 Reviews This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top. By Rachel Graville Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 10 hrs 30 mins Yield: About 3/4 pound Ingredients 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 Directions In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns. Cut the beef into 1/4-inch-thick slices, either with or against the grain. Add the beef to the marinade, a few slices at a time, stirring well to coat each slice. Cover and refrigerate for 6 to 8 hours. Preheat the oven to 200°F. 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. © Tina Rupp Rate it Print