Beer beef jerky
- Preparation 15 min
- Refrigeration 3 h
- Cooking 4 h
- Servings 10
- Freezing Absolutely
- 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!