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Cooking with Sun King: Barrel-Aged Timmie Beef Jerky


Monday, January 26, 2015

There are two things that we love most at Sun King - craft beer and tasty food!


Sun King's Barrel-Aged Guru, Andrew Hood, shared with us a recipe for homemade beef jerky.  This simple snack is perfect to impress your friends during the Big Game this weekend.  Andrew used Sun King King's Reserve Barrel-Aged Timmie in this Beef Jerky recipe that will leave your mouth watering for more.

 

 


 

 

Cooking with Sun King: Barrel-Aged Timmie Beef Jerky

 

Beef Jerky Marinade:

4 lbs of Round Steak

4 Tablespoons Onion Powder

1 ½ teaspoons Cracked Pepper “Black”

1 ¼ teaspoons Garlic Powders

1 pinch Italian Seasoning

1 teaspoon Cracked Sea Salt

1 cup Soy Sauce

½ cup Worcestershire Sauce

1 Tablespoon Sriracha

1 can of Bourbon Barrel-Aged Timmie (Imperial Stout)

 

Other Ingredients:

4 lbs of Round Steak

 

Other Items Needed:

Wooden skewers

Aluminum foil

 

Mix all marinade ingredients in large bowl and set aside. Cut Round Steak into ¼ inch strips place into large bowl. Pour marinade over beef. Make sure all pieces of beef are covered in marinade. Cover bowl. Place in Marinade over night (18-24 hours).

Take top wire rank out of oven and turn it around in the oven. Place aluminum foil on bottom rack to catch juices.

After marinating the beef, take wooden skewers, and press into the top end of the larger end of the slice. Place skewered meat on top rack rails to “hang” meat.

 

Turn oven on to 170F. Leave oven door open a crack. By not having the door closed all of the way, you are letting the moisture escape and drying out the meat faster than normal. Once everything is set in place, let the slow dehydration begin.

 

Allow meat to continue to dehydrate for 4 to 4 ½ hours. Let meat cool in oven, remove meat skewers from racks, place on plate. Once meat has cooled enough to touch, remove skewers. 

  
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