Black Pepper Jerky
- Ready in: 4-8 hours
- Serves: 12
- Complexity: very easy
- kcal: 182
- 3 cups lager
- 2 cups soy sauce
- ½ cup SIDS HOT WORCESTER SAUCE
- 3 tbsp NY Cut pepper
- 1 kg trimmed beef schnitzel, about 4 cm thick
In a large bowl, combine the lager with the soy sauce, SIDS HOT WORCESTER SAUCE and NY Cut pepper.
Cut the beef into 6 mm-thick slices, either with or against the grain.
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 6-8 hours.
Preheat the oven to 90°C. 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 6 mm between slices. Sprinkle with NY Cut 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.
Alternatively, arrange beef on racks in a dehydrator, set to about 60°C and run for 8-12 hours.