Black Pepper Jerky

• 3 cups amber ale or lager
• 2 cups soy sauce
• 1/2 cup Worcestershire sauce
• 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat
• 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

Dry the Meat:

1. In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.
2. Dry the Meat:
3. Cut the beef into 1/4-inch-thick slices, either with or against the grain.
4. Dry the Meat:
5. 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 to 8 hours.
6. Dry the Meat:
7. Preheat the oven to 200°. 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 1/4 inch between slices. Sprinkle with coarsely ground black 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.