Huffpost Taste

Black Pepper Jerky

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Black Pepper Jerky

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total prep
This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.


  • 3 cup(s) amber ale or lager
  • 2 cup(s) soy sauce
  • 1/2 cup(s) Worcestershire sauce
  • 2 tablespoon(s) cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper for sprinkling before drying the meat
  • 2 pound(s) trimmed beef top round or bottom round, about 1 1/2 inches thick


  • 1. Prepare 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. Dry the Meat: Preheat the oven to 200°. 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.