We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Peppered Beef Jerky

15

4

Hickory

Spiced up, irresistible beef jerky. This jerky is doused in a beer, soy sauce, and black pepper marinade, then smoked low and slow for an epic protein-packed snack.

:

main

  • 1 Bottle (12 oz) can or bottle dark beer

  • 1 Cup soy sauce

  • 1/4 Cup Worcestershire sauce

  • 3 Tablespoon brown sugar

  • 1 Tablespoon Morton Tender Quick Home Meat Cure

  • 1/2 Teaspoon garlic salt

  • 4 Tablespoon coarse ground black pepper, divided

  • 2 Pound beef top or bottom round, sirloin tip, flank steak or wild game, trimmed

  • 1

    In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.

    • 1 Bottle (12 oz) can or bottle dark beer

    • 1 Cup soy sauce

    • 1/4 Cup Worcestershire sauce

    • 3 Tablespoon brown sugar

    • 1 Tablespoon Morton Tender Quick Home Meat Cure

    • 1/2 Teaspoon garlic salt

    • 2 Tablespoon coarse ground black pepper, divided

  • 2

    With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).

    • 2 Pound beef top or bottom round, sirloin tip, flank steak or wild game, trimmed

  • 3

    Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
  • 4

    When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F

  • 5

    Remove the beef from the marinade and discard the marinade.
  • 6

    Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.

    • 2 Tablespoon coarse ground black pepper, divided

  • 7

    Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.

    180 ˚F

  • 8

    Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
  • 9

    Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!

Recommended Products:

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.