Prepare the Marinade: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns. Prepare the Meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain. Marinate the Meat: 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 to 8 hours. Dry the Meat: Preheat the oven to 200?. 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 1/4 inch between slices. Sprinkle with coarsely ground black 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.
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|Serving Size: 1 recipe (293g)|
|Recipe Makes: 0|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9382.3mg||324 %|
|Potassium 1554.4mg||41 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 38.2g|
|Protein 16.5g||24 %|
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Calories per serving: 225
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