Peppered Beef Jerky

1 bottle (12-oz) dark beer
1 cup soy sauce
1/4 cup Worcestershire sauce
3 tbsp brown sugar
1 tbsp Morton Tender Quick Curing Salt
1/2 tsp garlic salt
2 tbsp ground black pepper
2 lbs beef, thinly sliced

Combine all ingredients except beef and pour into a large Ziploc bag; add beef.  Refrigerate overnight.

Remove the beef from the marinade.  Dry the beef with paper towels. Sprinkle the beef slices generously on both sides with more pepper. Arrange the meat in a single layer the grill grate. Smoke for 4 to 5 hours at 150º, or until the jerky is dry but still chewy and somewhat pliable when bent. Transfer to a fresh Ziploc 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.

Share Button

Permanent link to this article: