Black Pepper Jerky

Name: Black Pepper Jerky
Total time: 600 min
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

5.0

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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. The Basics of Jerky

By Rachel Graville

Updated on October 8, 2019

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:

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 with the marinade. Cover and refrigerate for 6 to 8 hours.
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.

© Tina Rupp