Not much in this life leaves me more satisfied than beef and beer. Sometimes when you discover a winning combination you question letting the secret out. This was the case with my hot and spicy IPA beef jerky recipe, but what good is something great if you don’t share it? So….
Enjoy!
Recipe: Smoked IPA Beef Jerky
- 3 – 4 lbs. Lean Meat (Top Round or Flank Steak)
- 2 cups IPA of your choice
- 2 tbsp. Salt
- 1 tbsp. Cracked Pepper
- 2 tbsp. Garlic Powder
- 2 tsp. All Spice
- 2 tbsp. Red Pepper
- 1 tbsp. Onion Powder
- 1 tbsp. Horseradish
- 3 tbsp. Liquid Smoke (or dehydrate over hickory wood chips)
- 5 tbsp. Soy Sauce
- 5 tbsp. Worcestershire Sauce
- 2 tbsp. A1 Sauce
- 2 tsp. Chili Sauce (Sriracha)
- 3 tbsp. Honey
Marinate Minimum 24 hours (shake)
Cook until dry on low heat (150 degrees) for 8 hours (more or less as needed for larger strips)
or
Dehydrate – If you have a dehydrator just place the strips on the racks and allow adequate time.
Begin by cutting the beef into strips, make sure to cut the meat against the grain (see photo) as this will make the jerky easier to eat and your teeth will thank you.
Next combine meat and marinade ingredients in a plastic bag or tupperware container. Allow 24 hours for meat to marinate. I used Lagunitas Brewery’s IPA! Feel free to use any IPA you like, I also have considered experimenting with a smoked lager for some added flavor!
I used a nice cut of beef, but growing up in Pennsylvania hunting is incredibly popular and this jerky recipe is a delicious way to prepare venison, if you are lucky enough to have a deer walk by and you can shoot straight. My fondest memories revolve around the smell of a campfire, the crisp mountain air, spicy deer jerky, and a beer in my hand! Cheers!
