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Peppered Beef Jerky

It's your right to eat meat, anytime - anywhere. Immersed beef in a sweet and spicy beer marinade to tenderize all night long, it creates a moist and savory jerky that you'll enjoy for days.

  • Difficulty2/5
  • Prep time10 mins
  • Cook time4-5 hrs
  • Serves4
  • Recommended HardwoodHickory


Dark Beer1 (12-oz.) can or bottle
Soy Sauce1 cup
Worcestershire Sauce1/4 cup
Brown Sugar3 Tbsp.
Morton Tender Quick curing salt (optional)1 Tbsp.
Garlic Salt1/2 tsp
Coarsely ground Black Pepper3 - 4 Tbsp., divided
Trimmed Beef Top or Bottom Round, Sirloin Tip, Flank Steak, or Wild Game2 lbs.


Plan ahead, this recipe deliciously marinades overnight.

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

With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.)

Trim any fat or connective tissue.

Put the beef slices in a large re-sealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

Seal the bag and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Remove the beef from the marinade and discard the marinade.

Dry the beef slices between paper towels.

Sprinkle the beef slices generously on both sides with the pepper. Arrange the meat in a single layer directly on the grill grate.

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

Transfer to a re-sealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.

  • Difficulty2/5
  • Prep time10 mins
  • Cook time4-5 hrs
  • Serves4
  • Recommended HardwoodHickory

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