Take your jerky game to the next level with Smoked Beer Jerky. This recipe is all about offset smoking, low and slow, to infuse the beef with rich, smoky flavors while maintaining the perfect texture. Whether you're a seasoned pitmaster or tackling jerky for the first time, this advanced recipe delivers bold, tender, and smoky results that are perfect for snacking or sharing.

Instructions

Prepare the Marinade

1. 01

   In a large bowl, combine beer, curing salt, Carne Sutra Rub, and Certified Sazón Seasoning.

2.  

   

3. 02

   Add the beef slices to the marinade, ensuring all pieces are fully submerged.

4. 03

   Cover and refrigerate for 24 hours to allow the flavors to penetrate.

Prepare the Smoker

5. 04

   Remove the meat from the marinade and allow it to air dry for 2 hours on a wire rack. This step is crucial to help the jerky absorb the smoke evenly.

6. 05

   Fire up the Offset Smoker with a small amount of lump charcoal and smoking wood for flavor.

7.  

   

8. 06

   Allow the smoker to stabilize at a cold smoking temperature of 150°F-180°F.

Smoke the Jerky

9. 07

   Lay the meat strips flat on the smoker grates or hang them from hooks to maximize airflow.

10.  

    

11. 08

    Monitor the temperature closely to ensure it does not exceed 180°F, as higher temperatures will cook the meat instead of drying it.

12. 09

    Periodically flip and rotate the meat to ensure even smoke absorption and drying.

Finish and Dry

13. 10

    After 4-5 hours, the jerky should be firm but pliable, with a smoky aroma and rich color.

14.  

    

15. 11

    Remove the jerky from the smoker and allow it to air dry for 1 hour at room temperature to cool and firm up.

16. 12

    Slice or break into snackable pieces and serve! Perfect for road trips, outdoor adventures, or as a savory snack for any occasion.

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