Black Pepper Jerky

Black Pepper Jerky

Ingredients:
beverages, carbonated, ginger ale
soy sauce made from soy (tamari)
sauce, worcestershire
spices, pepper, black
beef, grass-fed, ground, raw

Directions:
Dry the Meat: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.
Dry the Meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.
Dry 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.
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.