Samuel Adams and Duke’s Raise a Pint to Father’s Day

Dukes_GingerCitrus_SAcanHere at the Boston Brewery, we’re getting ready to toast dads all across the country on Father’s Day. Of course, we’ll have a Boston Lager in hand, but this year our brewers teamed up with the meat experts at Duke’s Small Batch Smoked Meats to raise the bar for the ultimate Father’s Day DIY: Samuel Adams Boston Lager-infused beef jerky.

Perfect for creating and enjoying with dad on his special day, Boston Lager-infused jerky is both easy to make and delicious, and while you’re marinating the thinly sliced beef in beer and spices, you’ll have plenty of time to catch up with dad over a Boston Lager.

For the recipe below,  Boston Lager Fresh Ginger & Citrus jerky, the citrus flavors in the marinade and meat rub are enhanced by the citrus character from the Noble hops in Boston Lager. The malt character from the Boston Lager also imparts an underlying flavor that perfectly complements the flavors of the meat. The end result is a deliciously complex jerky with lingering spiciness.

Check out DukesMeats.com to learn more about their small batch, smoked creations, and use #CookingWithSamAdams  to show us how you’re making Samuel Adams part of your Father’s Day celebration.

Cheers!

 

Samuel Adams Boston Lager Fresh Ginger & Citrus Beef Jerky

Recipe by Duke’s Small Batch Smoked Meats

Ingredients:

For the Jerky:

  • 3 lbs. beef eye-of-rounds, thinly sliced

For the Marinade:

  • 2 bottles Samuel Adams Boston Lager
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. cane or brown sugar
  • ¾ tbsp. sea salt
  • ½ tbsp. mustard powder
  • ¾ tbsp. fresh garlic, diced
  • ¾ tbsp. Dijon mustard
  • 1 tbsp. fresh ginger, minced

 

For the Rub:

  • 1 tbsp. sea salt
  • ½ tbsp. fresh orange zest
  • ½ tbsp. fresh lemon zest
  • 1 tbsp. fresh ginger, minced
  • ½ tbsp. fresh garlic, diced
  • ½ tsp. cracked black pepper
  • 1 tbsp. fresh squeezed lemon juice
  • 1 tbsp. Fresh squeezed orange juice

Method

For the Marinade:

In a saucepan over medium heat, reduce 2 bottles of Samuel Adams Boston Lager by half, to about 12oz. Thoroughly mix all marinade ingredients into the reduced beer, and cool the mixture before using. Once the marinade is cooled, pour it over the sliced meat in a large mixing bowl, cover, and allow the meat to marinate 12-24 hours in a refrigerator – 24 hours for best results. A tumble marinator can be used if available.

For the Jerky:

Remove the thinly sliced eye-of-rounds from the marinade and pat dry on both sides. Mix all of the rub ingredients well, ensuring thorough distribution. In a large mixing bowl or tumbler, add the sliced meat and rub mixture, and mix until the meat is coated evenly.

Allow the meat to come to room temperature, and set the oven to 175° F – it is extremely important to ensure that the oven temperature remains steady. Line a baking sheet with foil and place a wire/stainless cooling rack on the baking sheet, on top of the foil. Arrange the jerky strips along the cooling racks, covering as much space as possible. The cooling racks allow air to flow under the jerky strips, ensuring even drying.

*If using a dehydrator instead of an oven – lay the slices of meat in a single layer along screens and dry for at least 4 hours at the dehydrator’s highest setting, at least 165-170° F.

**If using an oven, you can spray water into the oven using a bottle sprayer every 30 minutes to create steam and ensure that the jerky stays tender and doesn’t over dry.

Depending on the thickness of the slices, the drying can take anywhere from 2-4 hours in the oven. A properly maintained 175° F oven will dry a slim strip in approximately 3.5 hours. The jerky is ready to be removed from the oven when it is darker in color and dry enough to snap when bent. Remove the jerky from the oven once done – it can be enjoyed warm, cooled, or stored in a cool, dry place for up to 2-3 months.

Tasting Notes from Samuel Adams Brewer Jennifer Glanville:

The citrus flavors from the marinade and rub are enhanced by the citrus character from the Noble hops in the Boston Lager. The malt character from the Boston Lager imparts an underlying flavor that complements the flavors from the meat. The overall flavor is complex, and finishes with a lingering spice character from the ginger and the beer’s Hallertau Mittelfruh hops.