To cut down on prep time, ask your butcher to slice the beef for you.
- 24 ounces 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
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.
- Dehydrate the meat: Preheat the oven to 200°F. 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, or until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving or packaging.
- Snacks, Meats
- North American
- About 3/4 pounds of jerky