Recipe Guide

INGREDIENTS
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
of meat. Slice the beef into 1/4-inch thick slices against
the grain (this is easier if the meat is partially frozen).
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, set temperature to 180ºF and
preheat, lid closed for 15 minutes. For optimal flavor, use
Super Smoke if available.
Remove beef slices from the marinade and discard 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 somewhat 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. Enjoy!
*Cook times will vary depending on set and ambient
temperatures.
SMOKED PEPPERED
BEEF JERKY
DIFFICULTY
2/5
PREP TIME
15 MINS
COOK TIME
4 HRS
SERVES
4-6
HARDWOOD
HICKORY
PREPARATION
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