Good news, everyone! I’ve found a way to sneak beer to work! HR will never know – and you get to enjoy your favorites right at your desk. You can even invite your coworkers to join… if you like them enough. How, you may ask? BEEF JERKY.
Yes, yes, I know. There isn’t any alcohol left after the dehydration process… But the point is you get all that great flavor AND delicious meat.
Beef jerky couldn’t be any easier. I was inspired after reading a friend’s paleo diet blog where she took on beef jerky, so I thought to myself ‘Self, why don’t we do this, too? But with beer!'
And thus it began.
Yes, yes, I know. There isn’t any alcohol left after the dehydration process… But the point is you get all that great flavor AND delicious meat.
Beef jerky couldn’t be any easier. I was inspired after reading a friend’s paleo diet blog where she took on beef jerky, so I thought to myself ‘Self, why don’t we do this, too? But with beer!'
And thus it began.
I bought top sirloin that had been precut and labeled as “stir-fry beef”. I could have bought and sliced some myself, but this precut lot made my first go very slick. I picked a few rubs to try out and then headed to the liquor store to find the perfect beer for the marinade. Most recipes I found call for a marinade with liquid smoke and Worcestershire, so I decided on a bourbon aged scotch ale (why not) and a smoked Baltic porter (because hells yes).
Next, I sliced my meat into about a finger width size strips, length-wise. I lightly sprinkled one side of the meat with my chosen rub and then used a meat tenderizer to gently beat the rub into the meat. Flip over and repeat.
After all the meat had been rubbed ad massaged, I tossed them into Ziploc bags and covered them in beer. Be mindful to poor slowly! The rub does cause the beer to get quite effervescent. Make sure to use enough to coat the meat, then squeeze out as much air as you can and seal.
I let mine sit for 8 hours – overnight. In the morning, it was jerky time. Using toothpicks I hung my meat between the grates of the oven rack, which I moved to the highest setting. Put some tin foil or a cookie sheet on the bottom rack to catch any drippings from the jerky.
Next, I sliced my meat into about a finger width size strips, length-wise. I lightly sprinkled one side of the meat with my chosen rub and then used a meat tenderizer to gently beat the rub into the meat. Flip over and repeat.
After all the meat had been rubbed ad massaged, I tossed them into Ziploc bags and covered them in beer. Be mindful to poor slowly! The rub does cause the beer to get quite effervescent. Make sure to use enough to coat the meat, then squeeze out as much air as you can and seal.
I let mine sit for 8 hours – overnight. In the morning, it was jerky time. Using toothpicks I hung my meat between the grates of the oven rack, which I moved to the highest setting. Put some tin foil or a cookie sheet on the bottom rack to catch any drippings from the jerky.
I have a gas oven that I was able to keep at 150 degrees. Make sure you don’t go hotter than 160 or you will cook your meat rather than dry it. Prop the oven door open just slightly to let moisture escape and set the timer for 6 hours. I checked mine at 4 and it was coming along great. I ended up pulling it out at 7 hours. When it comes down to the wire, check your meat at hour 6. If it is still flexible, let it cook longer. You want that classic jerky bend where the meat is slightly crackly but not crispy to the point is just snaps.
From what I have found on the Interwebs, this jerky can last two weeks when refrigerated.
Here are my flavor combos from batch one:
McCormick’s Steakhouse Rub – Surly Smoke 2012 Baltic Porter for marinade
McCormick’s Smokehouse Maple Rub – Tyranena Shaggin’ in the Woods Scotch Ale for marinade
If you make your own rubs, excellent! Try them out with different beer combos. All in all, I used about 2.5 lbs of meat bought for 10 bucks and made about 10 3oz bags of jerky. This means that those 3oz bags you see for 3-4 bucks a piece… well you just made 30 bucks worth of jerky for a ten spot. Nice work, you.
This was one experiment I am glad to report has been a hit around the office and with my very own taste buds. It’s easy, it’s healthy, and it will save you money! Now get out there and spread the good news. Craft beer makes amazing beef jerky!
From what I have found on the Interwebs, this jerky can last two weeks when refrigerated.
Here are my flavor combos from batch one:
McCormick’s Steakhouse Rub – Surly Smoke 2012 Baltic Porter for marinade
McCormick’s Smokehouse Maple Rub – Tyranena Shaggin’ in the Woods Scotch Ale for marinade
If you make your own rubs, excellent! Try them out with different beer combos. All in all, I used about 2.5 lbs of meat bought for 10 bucks and made about 10 3oz bags of jerky. This means that those 3oz bags you see for 3-4 bucks a piece… well you just made 30 bucks worth of jerky for a ten spot. Nice work, you.
This was one experiment I am glad to report has been a hit around the office and with my very own taste buds. It’s easy, it’s healthy, and it will save you money! Now get out there and spread the good news. Craft beer makes amazing beef jerky!
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