Peppered Beef Jerky (traegergrill)

1 12 oz can dark bottled beer
1 c soy sauce
1/4 c Worcestershire Sauce
3 T brown sugar
1 T Morton Tender Quick Curing Salt (opt)
1/2 t garlic salt
3 – 4 T coarsley ground black pepper, divided
2 lbs trimmed beef top

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 T black pepper. With a sharp knife, slice the beef into 1/4″ 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 mix 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 – 5 min). Remove 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 – 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 temp. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.


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