Peppered Beef Jerky

• Meat

  • 2 lb Beef top or bottom round

• Condiments

  • 1 cup Soy sauce
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 3 tbsp Black pepper, coarsely ground
  • 3 tbsp Brown sugar
  • 1/2 tsp Garlic salt
  • 1 tbsp Morton tender quick curing salt

• Beer, Wine & Liquor

  • 1 (12-oz. can Beer, dark

Found on traegergrills.com

Description

Directions

• Plan ahead, this recipe deliciously marinades overnight. In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, Curing salt, garlic salt, and 2 tablespoons of black pepper. With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef slices in a large re-sealable 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, or overnight. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the beef from the marinade and discard the marinade. Dry the beef slices between paper towels. Sprinkle the beef slices generously on both sides with the 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 somewhat pliant when you bend a piece. Transfer to a re-sealable plastic bag while the jerkys 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.