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Black Pepper Jerky

Black Pepper Jerky

This classic jerky gets a double dose of peppery flavour from both cracked pepper in the marinade and on top.

Ready in: 4-8 hours

Serves: 12

Complexity: very-easy

kcal: 182

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3 cups lager
2 cups soy sauce
3 tbsp New York 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.