An IPA supplies a hop-forward base for this simple mustard and red-chile jerky. Homebrew and BBQ HQ uses beer with onion powder, mustard powder and pepper flakes, then smokes the thin slices. BULK fixes the roast weight and salt amount and adds a heating checkpoint before drying.

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Video by Homebrew and BBQ HQ · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean beef eye of round, trimmed
• 1 cup IPA beer
• 1 tbsp red chile flakes
• 1 tbsp onion powder
• 1 tbsp dry mustard powder
• 1/2 tsp kosher salt

Equipment: sharp knife, cutting board, kitchen scale, covered food-safe container, oven, oven-safe racks, thin-tip food thermometer, clean tongs, and an adjustable-temperature dehydrator.

Allergens: IPA usually contains barley and may contain wheat. Dry mustard is a mustard ingredient. This recipe contains beer; do not assume all alcohol is removed.

How to make this jerky

Step 1: Trim and firm the beef

Start with cold, lean beef. Trim away exterior fat and silver skin, then briefly firm the roast in the freezer if it is difficult to slice. Keep raw beef refrigerated at 40°F or below while preparing the other ingredients.

Step 2: Cut even strips

Using a clean sharp knife or a slicer according to its instructions, cut across the grain into even strips about 1/8 inch thick. Keep the thickness consistent and return the sliced beef to the refrigerator while mixing the marinade.

Step 3: Make the marinade

Pour the IPA into a clean bowl and stir in red chile flakes, onion powder, dry mustard and kosher salt. Let the foam settle and mix again so the powders distribute before the beef is added.

Step 4: Coat and refrigerate

Turn the beef strips through the marinade until both sides of every piece are coated. Cover in a food-safe container and refrigerate overnight at 40°F or below, turning occasionally. Separate any slices stuck together so the coating reaches every surface.

Step 5: Heat to 160°F, then dry

Before drying, place the strips and marinade in a saucepan, adding enough water to cover. Bring to a boil and check with a thin-tip thermometer that the thickest strips reach 160°F internally. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange heated strips in a single layer on clean dehydrator racks, leaving air spaces between them. Dry at 145–155°F and check periodically. The dryer air temperature does not verify the temperature inside the meat.

Step 6: Check, cool and refrigerate

Cool a test strip before bending it. Look for a dry center and small cracks rather than a soft, wet middle; return moist pieces to the dryer. Cool the entire batch completely on clean racks before packing. Refrigerate finished jerky and freeze extra portions. A texture test does not establish a safe room-temperature shelf life.

Why this flavor works

IPA styles range from bright and citrusy to strongly bitter. Use a beer whose flavor you enjoy; drying concentrates the coating, so a very bitter IPA may remain assertive. Dry mustard adds a second sharp note without soy sauce or a sugary glaze.

Serving and storage

Serve a small refrigerated portion with a simple lunch or fresh fruit, keeping the remainder chilled.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Making Amazing Beef Jerky with an IPA — Homebrew and BBQ HQ
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Homebrew and BBQ HQ. Photographs are timestamped source-video stills. Use the full written method for details.

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