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Brown Ale Venison Jerky with Flying Fish Beer

Prep Time:
1 hour
Cook Time:
6 hours
Serves:
6 people

Description: Check out BBQ Bobs awesome Venison Beef Jerky combined with Flying Fish Beer!

INGREDIENTS

  • 6 lbs. of venison (or top round beef) sliced into ¼” strips
  • 2 bottles of Flying Fish Trail Mix Brown Ale
  • 2 cups of soy sauce
  • 3 tbsp. sriracha sauce
  • 1 20 oz. bottle of teriyaki Korean BBQ Sauce (Kikkoman)
  • 2 tsp. red pepper powder
  • 1 tbsp. black pepper
  • ¼ C. Go Chu Jang (Korean pepper sauce)

DIRECTIONS

  1. Mix all the ingredients thoroughly in a food safe container and place the sliced meat into the marinade, making sure no pieces are stuck together.
  2. Allow the meat to soak for 24 hours stirring once or twice during that period.
  3. Set smoker to 165°F
  4. Use 2 small chunks of Pecan wood for smoke.
  5. Lay the marinated meat onto jerky racks and pat dry. Make sure the meats is not overlapping each other.
  6. Smoke dry at 165 for approx.. 6 hours or until the meat is sufficiently dry. (The meat should be dry but pliable. Store in the refrigerator overnight in plastic bags. Keep refrigerated. Eat within 7-10 days. 
Brown Ale Venison Jerky with Flying Fish Beer
recipe image
Prep Time: 1 hour
Cook Time: 6 hours
Ready In: 6 hours
Servings: 6
Check out BBQ Bobs awesome Venison Beef Jerky combined with Flying Fish Beer!
Ingredients:
  • 6 lbs. of venison (or top round beef) sliced into ¼” strips
  • 2 bottles of Flying Fish Trail Mix Brown Ale
  • 2 cups of soy sauce
  • 3 tbsp. sriracha sauce
  • 1 20 oz. bottle of teriyaki Korean BBQ Sauce (Kikkoman)
  • 2 tsp. red pepper powder
  • 1 tbsp. black pepper
  • ¼ C. Go Chu Jang (Korean pepper sauce)
Directions:
  1. Mix all the ingredients thoroughly in a food safe container and place the sliced meat into the marinade, making sure no pieces are stuck together.
  2. Allow the meat to soak for 24 hours stirring once or twice during that period.
  3. Set smoker to 165°F
  4. Use 2 small chunks of Pecan wood for smoke.
  5. Lay the marinated meat onto jerky racks and pat dry. Make sure the meats is not overlapping each other.
  6. Smoke dry at 165 for approx.. 6 hours or until the meat is sufficiently dry. (The meat should be dry but pliable. Store in the refrigerator overnight in plastic bags. Keep refrigerated. Eat within 7-10 days. 
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