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