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Black Pepper Jerky Recipe

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This recipe for Black Pepper Jerky is from Cynthia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cup soy sauce 3 cup Amber ale or lager 1/2 cup Worchestershire sauce 2 Tbs cracked peppercorns + 2 Tbs coarsely ground Pepper for sprinkling before drying starts 2 pounds venison or bottom round 1 1/2 inches thick
Directions:
Directions:
1. Marinate meat 6-8 hours in resealable plastic bag. Turn once or twice in fridge.
2. Preheat oven to 200 degrees on a large rack over three large baking sheets to catch drips. Pay meat dry with paper towels and sprinkle liberally with black pepper. 3. Arrange meat on racks 1/4 to 1/2 inch apart
4. Bake 4 hours- will be dry but chewy. Cool completely on racks before attempting to store
Personal Notes:
Personal Notes:
Drying time is subjective to type and dryness wanted.

 

 

 

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