Dehydrated Recipes

Boozy Jerky | Commercial Dehydrators

This jerky gets its flavor from a dark Belgian ale. Be sure to choose a high-quality dark, sweet beer rather than a light variety. Beer is traditionally used as a meat marinade to flavor and tenderize the beef.

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Serves
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Prep time
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Dehydrating time
6-8 hours
Ingredients
  • 2 pounds (900g) lean steak, trimmed and frozen up to 2 hours prior to slicing
  • 16 ounces (450mL) dark Belgian beer
  • 2 Tbsp. teriyaki sauce
  • 1/4 cup soy sauce
  • 2 Tbsp. dark brown sugar
  • 1/2tsp. seasoned salt
  • 2 cloves of garlic, minced
  • 1/2tsp. cayenne pepper
Ingredients
macros
  • 2 pounds (900g) lean steak, trimmed and frozen up to 2 hours prior to slicing
  • 16 ounces (450mL) dark Belgian beer
  • 2 Tbsp. teriyaki sauce
  • 1/4 cup soy sauce
  • 2 Tbsp. dark brown sugar
  • 1/2tsp. seasoned salt
  • 2 cloves of garlic, minced
  • 1/2tsp. cayenne pepper
Instructions
  1. Mix the marinade ingredients in a large bowl. Place meat in a Ziplock bag and pour marinade over meat.
  2. Keep meat in refrigerator overnight.
  3. Remove  from  refrigerator  and  let  meat  come  to  room temperature.
  4. Lay meat on dehydrator sheets in a single layer.
  5. Dehydrate at 160°F (71°C) for 6-8 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 2 pounds (900g) lean steak, trimmed and frozen up to 2 hours prior to slicing
  • 16 ounces (450mL) dark Belgian beer
  • 2 Tbsp. teriyaki sauce
  • 1/4 cup soy sauce
  • 2 Tbsp. dark brown sugar
  • 1/2tsp. seasoned salt
  • 2 cloves of garlic, minced
  • 1/2tsp. cayenne pepper
Ingredients
macros
  • 2 pounds (900g) lean steak, trimmed and frozen up to 2 hours prior to slicing
  • 16 ounces (450mL) dark Belgian beer
  • 2 Tbsp. teriyaki sauce
  • 1/4 cup soy sauce
  • 2 Tbsp. dark brown sugar
  • 1/2tsp. seasoned salt
  • 2 cloves of garlic, minced
  • 1/2tsp. cayenne pepper
Instructions
  1. Mix the marinade ingredients in a large bowl. Place meat in a Ziplock bag and pour marinade over meat.
  2. Keep meat in refrigerator overnight.
  3. Remove  from  refrigerator  and  let  meat  come  to  room temperature.
  4. Lay meat on dehydrator sheets in a single layer.
  5. Dehydrate at 160°F (71°C) for 6-8 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/