Black Pepper Jerky

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

1. 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. 2.Prepare the Meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.
3. 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. 4.Dry the Meat: Preheat the oven to 200u0b0. 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

amber, soy sauce, worcestershire sauce, cracked black, trimmed beef

Taken from www.epicurious.com/recipes/member/views/black-pepper-jerky-50083216 (may not work)