Love beer? Add beer to jerky and love jerky! Kings County's Smoked Beer Jerky is a great tasting jerky straight from the jerky state of... NEW YORK?!
Not even upstate New York, we are talking Brookyln here guys. All jokes aside, this is a pretty good jerky.
The Kings County Jerky Co. started back in 2009 and has been pumping out this all natural style beef jerky ever since, upgrading from their personal kitchen along the way of course.
This recipe only has a few and very common ingredients when it comes to making jerky. They do however throw in a smoked dark beer. The recommendation was a Schlenkerla, which I was unable to find at my local stores. I decided on a New Belgium 1554 when trying this recipe. It is a great tasting dark beer that worked just fine.
The recipe that was listed was for 2.5lbs of eye of round, I only used 1lb and altered the ingredient amounts accordingly.
Allowing this to marinate for 8 hours really gave it enough time to soak up all the flavors and present a great taste after drying in the oven. Feel free to dry in a dehydrator or smoker, whichever you prefer. The oven was used because that is what was recommended when reading this recipe in Men's Journal.
I know I was giving them a little hell for being from The Big Apple, but the truth is, all of my family is from New York. Mostly Long Island, but everyone is from New York. That goes for my Fiance as well, I snatched her from Westchester.
getting married got married* and I am sure you can guess where.... New York! So this past week we flew up to that island on the east coast for a little planning. This batch of jerky made the flight. So I feel like I made this New York born jerky recipe and brought it back to the place where King County's all started.
Got a little off track there... Sorry about that.
Bust out your jerky making tools and get to work ladies and gentleman. This recipe is a keeper.
- ¼ cup worcestershire
- ¼ cup soy sauce
- ¼ cup dark beer or smoked beer (such as Schlenkerla)
- 1 tablespoon cracked black pepper
- 1 teaspoon honey
- 1 teaspoon onion powder
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps 1 & 3.
- While the meat is in the freezer, combine and mix the soy sauce, worcestershire, dark beer, black pepper, honey, and onion powder in a medium size bowl or ziplock bag.
- Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Dry with your favorite jerky making method. An oven was used with this recipe and dried for 8 hours.
Pe Siw says
Excellent using Guinness 🙂
Richard Forrestal says
Dark beer, how about stouts? Or porters. Or is it best for like that new Belgium 1554 black lager? Or any black lager? How about black ipa’s?
I think any dark beer would work well when making jerky!
I love this jerky recipe. Thanks Will!
Glad you like it Gareth!
Shad Beckering says
try this marinade awesome!