3 cups of amber ale or lager
— 2 cups soy sauce
— 2 tablespoons ground black pepper and 2 tablespoons of black pepper, meal additive before drying meat
— 1 kilogram of beef tenderloin from the dorsal or thoracic thickness of about 4 centimeters
1. Dry the meat: In a large bowl, combine amber ale or lager with soy and Worcestershire (or any other sweet and sour) sauce, as well as with pepper.
2. Cut the tenderloin into slices 1 cm thick.
3. Place the prepared slices in the marinade. For several times. Stir the contents of the bowl so that the marinade evenly coat meat. Cover the bowl with foil or foil and refrigerate for 6-8 hours.
4. Preheat the oven to 200 °. Install large bars on each of the three trays. Remove the meat from the marinade and wipe dry with a towel. Place the pieces on the tray so that there is a gap between them of 1 cm. Sprinkle with coarse black pepper beef. Bake until the meat until it is sufficiently hard and dry. It will take about 4 hours. Before serving, allow to cool on the baking sheet.Beef jerky