Black Pepper Jerky
Nightclub & Bar's recipe database is composed of tasty treats from top culinary and industry experts' food menu creations. Black Pepper Jerky made with beef, beer and Worcestershire sauce is sure to please guests.
Created by Chef Rachel Graville
- 3 Cups amber ale or lager
- 2 Cups soy sauce
- 1/2 Cup Worcestershire sauce
- 2 Tbsp. cracked black peppercorns
- 2 Tbsp. coarsely ground black pepper for sprinkling before drying meat
- 2 Lbs. trimmed beef top round or bottom round (about 1.5" thick)
- Dry the meat: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.
- Cut the beef into 1/4-inch-thick slices, either with or against the grain.
- 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.
- Preheat the oven to 200 degrees. 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.