Today, we are making homemade Beer-Peppered Beef Jerky. I'm using the Masterbuilt Electric Smoker, but this recipe and the same technique can be used with a Kamado-style grill, gas grill or charcoal kettle grill. If using a grill, then set it up for 2-zone, indirect cooking.
We will make a porter-beer based marinade for the jerky and then finish it with some cracked black pepper before placing it in the smoker.
5 lb chuck roast
2 dark beers; I used Chipotle Porter beer
2/3 cup Worcestershire sauce
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon black pepper plus 1 tablespoon to sprinkle on the jerky before it goes into the smoker
1 tablespoon Kosher salt
2 teaspoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
Remove the fat from the roast.
Slice the roast into ¼” pieces.
In a large bowl, mix all of the remaining ingredients (reserve 1 tablespoon pepper), then add the beef strips.
Cover the bowl of beef strips in the marinade with plastic wrap and then place in the refrigerator for a minimum of 12 hours, but preferably 18-24 hours.
The next day, remove the beef strips from the marinade and pat dry with paper towels.
Heat the smoker to 165 – 175 degrees F. Add a combination of oak and cherry wood chips. Fully open the top vent.
Place the beef strips on the racks leaving space between each piece (do not allow the beef strips to touch). You can also string the beef strips on metal skewers and allow the meat to hand from the Masterbuilt racks.
Before moving the beef strips into the smoker, sprinkle with fresh, cracked black pepper.
Place the beef in the smoker and at 45 minutes add some more wood chips. Then, pull out the wood tray slightly to allow more air circulation.
and cook until the beef just starts to crack when it is bent. You do not want the beef jerky to break into. My cook took 7 hours 15 minutes.
For the complete, step-by-step recipe details, watch our Homemade Beer-Peppered Beef Jerky video