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Black Pepper Jerky

Black Pepper Jerky


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
*1 tablespoon cayenne pepper
2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

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

IMG_8049Cut the beef into 1/4-inch-thick slices, either with or against the grain.

IMG_8046Add 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.

IMG_8066 IMG_8070*We enjoy jerky but it is just expensive for just a a few ounces of meat and on top of that the artificial flavors and additives. Nothing beats homemade. I added cayenne to give it a little kick. I marinate for about 6 hours and cooked it half the time it was called for. It turned out perfect. I’m planning to make more. enJOY!!!

Source: Food & Wine 2011 Annual Cookbook