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. More Tasty Snacks The Basics of Jerky

By Rachel Graville
June 2010

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
10 hrs
Yield:
Makes about 3/4 pound
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Ingredients

Directions

Dry the Meat:

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

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  • 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.

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