Black Pepper Jerky

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

Active Time:
30 mins
Total Time:
10 hrs
Yield:
Makes 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

Dry the Meat:

  1. In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.

  2. Cut the beef into 1/4-inch-thick slices, either with or against the grain.

  3. 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. 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.

    Black Pepper Jerky
    © Tina Rupp
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