Cooking day

Peppered Beef Jerky

INGREDIENTS

1 (12-oz.) can or bottle Dark Beer

1 cup Soy Sauce

1/4 cup Worcestershire Sauce

3 Tbsp. Brown Sugar

1 Tbsp. Morton Tender Quick Curing Salt (Optional)

1/2 tsp. Garlic Powder

3 - 4 Tbsp., divided Coarsely Ground Black Pepper

2 lbs. Trimmed Beef Top or Bottom Round, Sirloin Tip, Flank Steak, or Wild Game

METHOD

• In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, Curing salt, garlic powder, and 2 tablespoons of black pepper.

• With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.)

• Trim any fat or connective tissue.

• Put the beef slices in a large re-sealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

• Seal the bag and refrigerate for several hours, or overnight.

• Remove the beef from the marinade and discard the marinade.

• Dry the beef slices between paper towels.

• Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate.

• Smoke for 4 to 5 hours at 180F, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

• Transfer to a re-sealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

NOTES

01/21/17 - 2.5lbs Beef Top Round Steak, vacuum marinated and refrigerated 12 hours, used garlic powder instead of garlic salt, used 1 Tbs of fine ground pepper in marinade instead of course ground. Used 1 bottle of Deschutes Obsidian Stout. Smoked over mesquite & hickory for approx. 3 hours at 180-200F.  Used 3  baker racks.