“Peppered” Beef Jerky

This recipe, from customer Lyle M. of Huxley, took second place in our 2019 Iowa State Fair Beef Jerky Contest!


1 x 16 oz can dark beer
1-1/2 Cups soy sauce
1/2 Cup Col. Pabst Worcestershire Sauce
1/2 Cup light brown sugar
1 Tbsp salt*
1 Tbsp Garlic Salt
1/4 Cup Black Pepper, Coarse Grind
3 lb trimmed bottom round beef


In a mixing bowl, combine beer, soy sauce, Worcestershire sauce, brown sugar, salt, garlic salt, and black pepper.

Cut beef into slices 1″ wide x 1/8″ thick. This is easiest to do with a very sharp chef’s knife (or cleaver) when the meat is frozen.

Pour the Worcestershire sauce marinade mixture into a large resealable plastic bag, and add beef strips. Massage to be sure all beef is covered with marinade, then re-seal the bag and chill in the refrigerator over night.

Remove beef strips from marinade, discard the liquid, and blot strips semi-dry with a paper towel. Sprinkle additional black pepper on both sides of each piece of beef.

Place strips in a single layer on the grill grate. Smoke with hickory wood chips or pellets for 4-5 hours at 140-160 °F, or until jerky is still chewy and somewhat pliant when you bend a single piece.

Transfer the still-hot pieces to a plastic bag and allow to rest for 1 hour.

Squeeze excess air from the bag and store in the refrigerator for up to one week.

NOTES: *There are number of salts you can use here. Sea Salt and Kosher Salt are always good options. Our Hickory Smoked Sea Salt is a great option if you want to up the smokey flavor, or if you are making them in the oven.

If you plan to store the jerky at room temperature, or are making more than a week’s worth, you can look into using a curing salt, such as Prague Powder. Take care if you use this method. Curing salts are a careful science and we don’t want anyone getting sick. If using a curing salt, we recommend only using 0.12 oz (roughly 1/2 tsp) curing salt, substituting the remaining salt with sea salt.