Black Pep­per Jerky

Ac­tive prep time: 30 min­utes To­tal time: 10 hours Serv­ings: Makes about ¾ lb.

Canadian Running - - FOOD -


3 cups beer, your choice 2 cups soy sauce ½ cup Worces­ter­shire sauce 2 tbsp cracked black pep­per­corns 2 tbsp coarsely ground black pep­per, for sprin­kling be­fore dry­ing the meat 2 lb. trimmed beef top round or bot­tom round, about 4 cm thick


1. In a large bowl, com­bine the ale or lager with the soy sauce, Worces­ter­shire sauce and the cracked black pep­per­corns. 2. Cut the beef into cen­time­trethick slices.

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 6–8 hours. 4. Pre­heat the oven to 200 F. 5. 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 a cen­time­tre be­tween slices. Sprin­kle with coarsely ground black pep­per. 6. 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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