Barista Beef Jerky
3 cups amber ale or lager 2 jars of Bellisari's Barista Sauce, 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
In a large bowl, combine the ale or lager with the Bellisari's Barista Sauce and the cracked black peppercorns. Cut the beef into 1/4-inch-thick slices, either with or against the grain.
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.