Peppered Beef Jerkyby Andy Haning-Brown
Peppered Beef Jerky
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Meats & Barbecue
In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, sea salt, garlic salt, and black pepper.
Slice beef in 1" wide by 1/8" thick slices (easier to do when frozen).
Combine beef slices and marinade mixture in a plastic zip-top bag and massage to make sure the beef is thoroughly covered with the marinade. Chill overnight in the refrigerator.
Remove beef from the marinade and blot with a paper towel. Sprinkle additional coarse ground black pepper on both sides of each piece of beef.
Place the beef in a single layer on the smoker grill grate. Smoke with hickory wood chips or pellets for 4-5 hours at 140-160°F or until jerky is still chewy and somewhat pliant when you bend a piece. Spray any pieces that dry out quickly in the smoker with beer.
Place jerky in a plastic zip-top bag while still warm and let rest for 1 hour at room temperature. Squeeze the air from the bag and store in the refrigerator.