Lets talk about a great snack full of protein that almost everyone loves.. I am talking about beef jerky.
I love snacking on beef jerky but it never seems to last around the house. I make different types of jerky some with cuts of meat and I have also done some out of ground beef. I will be talking more about some ground beef jerky in a later post. On to the recipe at hand. This recipe is for some peppered jerky that is delicious.
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
1/2 TSP GARLIC SALT
3-4 TBSP COARSELY GROUND BLACK PEPPER, DIVIDED
2 LBS TRIMMED BEEF TOP OR BOTTOM ROUND, SIRLOIN TIP, FLANK STEAK OR WILD GAME
Plan ahead, this recipe marinates overnight.
In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of the black pepper.
With a sharp knife, trim any fat or connective tissue off the meat. Slice the beef into 1/4-inch thick slices against the grain.
Put the beef slices into a large resealable 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 to overnight.
When ready to cook, preheat grill to 180?, for 15 minutes. Remove beef slices from the marinade. Dry the beef slices between paper towels then sprinkle beef slices generously on both sides with black pepper.
Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 5 hours or until the jerky is dry but still chewy and 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. You can also use a vacuum sealer if you make more.