Kings County’s Smoked Beer Jerky

If you love beer and jerky, this smoked beer jerky from Kings County Jerky Co. is worth trying. Despite being made in Brooklyn, New York, the recipe captures the smoky, malty depth a dark beer brings to cured beef. Simple ingredients and a short prep make it easy to replicate at home, whether you dry your jerky in an oven, dehydrator, or smoker.

Kings County Jerky Co. began in 2009 and has focused on an all-natural style of beef jerky. The recipe below keeps to that ethos: lean beef, a handful of pantry staples, and a quarter cup of dark or smoked beer. The original recommendation was for a smoked beer such as Schlenkerla. If that’s hard to find, a dark lager like New Belgium 1554 works well and contributes roasted malt notes that complement the beef.

Why this recipe works

The recipe relies on balancing salty, sweet, and smoky flavors. Soy sauce and Worcestershire add savory depth and umami, the beer provides body and subtle smokiness when you use a smoked variety, honey rounds the edges with a touch of sweetness, and cracked black pepper and onion powder bring bright, savory aromatics. Marinating for several hours lets the flavors penetrate the meat, and slow drying concentrates them into classic jerky texture.

Notes from testing

When I tested the recipe I scaled the original quantities down to fit one pound of eye of round. Partially freezing the trimmed beef makes slicing thin, even strips much easier. Marinating for about eight hours gave excellent flavor without becoming too salty or soft. For drying, an oven at low temperature worked well, but a dehydrator or smoker are both fine alternatives depending on the texture and smoky intensity you prefer.

Ingredients

• Lean meat: 1 lb eye of round or venison, trimmed of visible fat
• Marinade:
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup dark beer or smoked beer (such as a Rauchbier; New Belgium 1554 is a good substitute)
  • 1 tablespoon cracked black pepper
  • 1 teaspoon honey
  • 1 teaspoon onion powder
• Optional: 1/4 teaspoon curing salt (Prague Powder #1) — use only if you are familiar with curing salts and want extended shelf life

Equipment

You can use an oven, dehydrator, or smoker. A dehydrator provides the most consistent low-temperature drying; an oven works fine when set low and left to dry for several hours. If you use a smoker, expect stronger smoke flavor.

Instructions

1. Trim all visible fat from the meat. Place the trimmed roast in the freezer for an hour or two until it is partially firm; this makes slicing easier. If you bought pre-sliced meat, you can skip the freezing step.
2. While the meat chills, whisk together the Worcestershire, soy sauce, dark or smoked beer, cracked black pepper, honey, and onion powder in a medium bowl or large zip-top bag.
3. Remove the meat from the freezer and slice against the grain into strips between 1/8″ and 1/4″ thick. For consistent slices, use a jerky slicer or a very sharp knife.
4. Place the sliced beef in the marinade, ensuring all pieces are coated. Refrigerate and marinate for 6–24 hours. About eight hours yields good flavor without overpowering the meat.
5. After marinating, remove the beef and pat the strips dry with paper towels to remove excess surface moisture.
6. Arrange the strips on dehydrator trays, oven racks, or smoker grates in a single layer without overlapping. Dry at low temperature until the pieces are pliable but not brittle—this can take roughly 6–10 hours depending on method and thickness. In an oven, set the temperature low and leave the door slightly ajar if possible to allow moisture to escape.
7. Let the jerky cool to room temperature before storing. Store in an airtight container in the refrigerator or freeze for longer storage. If you used curing salt, follow safe handling and storage guidelines for cured meats.

Taste and storage tips

This jerky has a savory, slightly sweet core with a malty backbone from the beer. Using a smoked beer adds a pleasant smoky note without a smoker; a plain dark lager gives rich roasted flavors. If you prefer spicier jerky, add a pinch of cayenne or a teaspoon of crushed red pepper to the marinade. For best texture and flavor, slice the meat thin and keep drying temps low and consistent.

Nutrition and servings

Yield: about 5 servings. Approximate nutrition per serving — Calories: 199 kcal; Carbohydrates: 6 g; Protein: 26 g; Fat: 6 g; Sodium: 816 mg. These values are estimates and will vary by meat cut and exact ingredients.

If you try this recipe, taste a small batch first to adjust marinating time and drying preferences to your liking. Enjoy experimenting and making it your own.