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Stone Brewing's Tangerine Express IPA Beef Jerky

Raymond Melendez
Recipe adapted from Oskar Blues' Mama's Beef Jerky
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Equipment

  • Mixin Bowl
  • 1 Gallon Ziplock Bag
  • Wisk

Ingredients
  

  • 2 lbs flank steak, trimmed of visible fat*
  • 1 can Stone Brewing Tangerine Express IPA
  • 1 cup soy sauce

Dry Igredients

  • 1/4 cup brown sugar
  • 3 cloves garlic, sliced
  • 2 tsp red pepper flakes
  • 2 tsp onion powder
  • 2 tsp black pepper
  • Juice of 1/2 lime

Instructions
 

  • Place flank steak in a freezer-safe plastic bag and freeze for 30 minutes to 1 hour, until firm and easier to slice. Remove steak from freezer and slice against the grain into 1/8-inch thick strips.
  • In a mixing bowl, combine beer, soy sauce, brown sugar, garlic, red pepper flakes, onion powder, black pepper, and lime juice.
  • Place steaks in a resealable plastic bag and add marinade. Marinate at least 2 hours, up to 24 hours.
  • Heat oven to 175°F. Place wire racks on two foil-lined baking sheets. Lay beef strips out on racks and bake until jerky is firm but still a bit pliable, about 4 hours. Flip once during baking and check regularly to make sure the jerky is drying evenly.

Notes

* - We used round Rib Eye steaks instead of the flank steak