Peppered Spicy Beef Jerky

Ingredients

• 1 12 oz 

  Bottle Dark Beer

• 1/4 cup 

  Brown Sugar

• 2 tbsp 

  Coarse Black Pepper

• 4 tbsp 

  Garlic Salt

• 2 tbsp 

  Hot Sauce

• 2 tablespoons, divided 

  Pit Boss Sweet Heat Rub

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• 1 tablespoon 

  Quick Curing Salt

• 1 cup 

  Soy Sauce

• 2 pounds 

  Trimmed Flank Steak

• ¼ 

  Worcestershire Sauce

SPECIAL TOOLS

• Large mixing bowl
  

• Large resealable plastic bag
  

• Paper Towel
  

• Sharp Knife
  

• Tongs
  

• Whisk
  

BIGGER. HOTTER. HEAVIER. TIP

• Don’t like beef? Use turkey breast instead for a lean white meat alternative.

WHAT IS THE BEST CUT OF MEAT FOR BEEF JERKY?

• When learning how to make beef jerky, it is important to select the right cut of lean beef. The right cut of beef makes all the difference when making great tasting jerky.
  

• It’s important to select a lean beef cut with as little fat as possible. Why? Because, fat can ruin and spoil the jerky. It becomes rancid over time. So, if you want jerky that will last as long as possible without spoiling, select a very lean cut of beef.

  
  

SPICY BEEF JERKY MARINADE

• In a large mixing bowl, add the dark beer, soy sauce, Worcestershire sauce, brown sugar, hot sauce, garlic salt, black pepper, 2tablespoons of the Sweet Heat seasoning, and quick curing salt. Whisk well to combine everything, or until the brown sugar is dissolved. Pour the marinade into a large resealable plastic bag or large mixing bowl and set aside.

  
  

• Using a sharp knife, trim any fat or connective tissue off the flank steak. Slice the beef into ¼ inch thick slices against the grain (this is easiest if the meat is partially frozen).

  
  

• Place the beef slices into the resealable plastic bag, seal and massage the marinade into the meat. Allow the meat to marinade in the refrigerator for 24 hours.

  
  

Wood Pellet Recommendation

• Pit Boss Oak Harwood Pellets

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