Beer beef jerky
- Preparation 15 min
- Refrigeration 3 h
- Cooking 4 h
- Servings 10
- Freezing Absolutely
You like beef jerky? This is the kind of snack that I LOVE but that contains a lot of dubious ingredients, including nitrites. Since I like doing everything myself, I had to try to make my version! The taste of beer is subtle but present. The spicy side is well balanced but does not leave its place! Feel free to reduce the amount of chipotle chilies if you like it softer… Don’t have honey? Maple syrup will do the trick as well !
- 1 kg of beef sirloin steaks
- 341 ml of Belgian-style blond strong beer
- 3 tablespoons honey
- 2 tablespoons liquid smoke (optional)
- Salt and freshly ground pepper
- 3 tablespoons brown sugar
- 1 tablespoon sea salt
- 1/2 tablespoon of paprika
- 1/2 tablespoon chipotle chili powder
- 1/2 tablespoon Italian spices
- 1/2 tablespoon dried oregano
- 1/2 tablespoon ground coriander
- 1/2 tablespoon garlic salt
- In a large hermetic dish, add meat followed by beer, honey and liquid smoke. Salt and pepper generously then close the dish. Shake well then reserve in the fridge for 3 hours.
- Preheat the oven to 170°F.
- In a bowl, add remaining ingredients and combine. Set aside.
- Drain the meat and using your sharpest knife, cut the steaks into thin strips of 3-4 mm thick. Place a small handful of strips in a large bowl and sprinkle some spice mixture on top. Mix thoroughly to coat evenly. Repeat with remaining strips and spices.
- Place the beef strips on the grills of a roasting pan (I needed 3), taking care not to overlap them. Place in the oven and cook for 2 hours. Remove from oven, flip meat over and cook for 1 to 2 hours. Check every 30 minutes. The meat must be dehydrated, but still tender and supple. (You can use cooking pans however the meat will take longer to cook, about 5 hours.)
- Let cool and eat immediately! The jerky lasts a few weeks at room temperature in a mason pot or a resealable bag. I challenge you not to eat them in 2 days!