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Beef Jerky Recipe

Whoa: Homemade Beer-Brined, Black-Pepper-Crusted Beef Jerky

Let's face it, not everyone enjoys treats like peppermint bark and chocolate crinkle cookies, so for the loved one who doesn't have a sweet tooth, make beef jerky! This savory snack is great to give to people who live far away because it will keep for up to six weeks.

There's not a lot of work to the recipe, but it requires time for marinating and cooking, so don't wait till the last minute. With a salt and pepper crust and rich beef flavor, the resulting jerky is better than any store-bought jerky I've tasted. It would definitely please the special man in your life.

Black Pepper Beef Jerky

From Food & Wine

Notes

To cut down on prep time, ask your butcher to slice the beef for you.

Black Pepper Beef Jerky

Ingredients

  1. 24 ounces amber ale or lager
  2. 2 cups soy sauce
  3. 1/2 cup worcestershire sauce
  4. 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper
  5. 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

Directions

  1. Make the marinade: In a large bowl, combine the ale or lager with the soy sauce, worcestershire sauce, and the cracked black peppercorns.
  2. Prepare the meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.
  3. 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.
  4. Dehydrate the meat: Preheat the oven to 200°F. Set a large wire rack on each of 3 large rimmed baking sheets.
  5. 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.
  6. 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.

Image Source: POPSUGAR Photography / Nicole Perry
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