Black Pepper Jerky
Recipe from Food & Wine

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

Tina Rupp

by 1  person

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Yield: About 3/4 pound
Prep Time: 9 hrs 30 mins
Total Time: 10 hrs
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    3   cups 
    amber ale or lager
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    2   cups 
    soy sauce
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    1/2  cup 
    Worcestershire sauce
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    2   tablespoons 
    cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat
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    2   pounds 
    trimmed beef top round or bottom round, about 1-1/2 inches thick

Make the Marinade

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

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

Preheat the oven to 200 degrees. 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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