Decisions are tough – especially when the question is “What’s for dinner?” We gotchu covered. Taking inspiration from our CANundrum mixed pack of five Oskar Blues favorites, we created recipes infused with each beer in the pack. We stuff three cans of each of the Oskar Blues beers included in the CANundrum pack. Our mantra? Cook one, drink two.

Looking for a snack to throw in your pack to fuel up on a ride, hike, or camping trip? Get a load of Mama’s Beef Jerky. Mama’s Little Yella Pils is a refreshing, yet full flavored pilsner that can be enjoyed from sun up to sun down. The light, crisp taste of this Bohemian pilsner balances a bold spice mix to make a marinade that packs a punch. Cooking low and slow is the name of the game here. A little bit of sweet, a little bit of heat, and a whole lot of flavor- you better believe this is your Mama’s Beef Jerky.

INGREDIENTS

2 lbs flank steak, trimmed of visible fat

12 oz Mama’s Little Yella Pils

1 cup soy sauce

1/4 cup brown sugar

3 cloves of garlic, sliced

2 tsp red pepper flakes

2 tsp onion powder

2 tsp black pepper

Juice of 1/2 lime

DIRECTIONS

Place flank steak in a freezer-safe plastic bag and freeze for 30 minutes to 1 hour, until firm and easier to slice. Remove steak from freezer and slice against the grain into 1/8-inch thick strips.

In a mixing bowl, combine beer, soy sauce, brown sugar, garlic, red pepper flakes, onion powder, black pepper, and lime juice.

Place steaks in a resealable plastic bag and add marinade. Marinate at least 2 hours, up to 24 hours.

Heat oven to 175°F. Place wire racks on two foil-lined baking sheets. Lay beef strips out on racks and bake until jerky is firm but still a bit pliable, about 4 hours. Flip once during baking and check regularly to make sure the jerky is drying evenly.

Cook one, drink two – Mama approves.

Recipe + Video by Beer Belly