Black Pepper Jerky

Name: Black Pepper Jerky
Total time: 10 min
Ingredients: 3 cups amber ale or lager; 2 cups soy sauce; ½ cup Worcestershire sauce; 2 tablespoons cracked black peppercorns (plus coarsely ground black pepper, for sprinkling before drying the meat); 2 pounds trimmed beef top round or bottom round (about 1 1/ inches thick)

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www.foodandwine.com

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Total: 10 hours

Servings: 3.5

Cost: $4.42 /serving

Author : Rachel Graville

Ingredients

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3 cups amber ale or lager2 cups soy sauce½ cup Worcestershire sauce2 tablespoons cracked black peppercorns (plus coarsely ground black pepper, for sprinkling before drying the meat)2 pounds trimmed beef top round or bottom round (about 1 1/ inches thick)

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Instructions

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Step 1

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

Step 2

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

Step 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.

Step 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.