Chipotle Smoked porter cheddar

My second cheddar of the day will be a standard cheddar soaked in a smoked porter from Stone brewing company. And then the curds will be rolled in chipotle peppers before pressing.  I thought about using hops for this cheese also but I let Danny the beer master of Broken Oak brewing convince me to use the peppers instead.  I have made many different peppered cheeses before but this will be the first one that also uses beer as a flavoring.  I am hoping that the smoked peppers mix well with the smoked porter.

Stone brewing's smoked porter
Stone brewing’s smoked porter
Chipotle peppers I had left over after the last Pepito Toscano that I made
Chipotle peppers I had left over after the last Pepito Toscano that I made
Very good consolidation of curds starting.
Very good consolidation of curds starting.

 

Dark Beer Jerky recipe

With one batch done of basic jerky it is time to make a different variety. This one goes with all my stout cheeses that I like to make. Beer marinated jerky! I always do the same type of jerky and need some variety.

  • 2 pounds beef cut into strips
  • 2 C Stout beer of choice (Black butte porter from Deschutes brewery)
  • 1 C Worcestershire sauce
  • 1 C soy sauce
  • 1/4 C molasses
  • 1/4 brown sugar (packed)
  • 1 bottle Tiger Sauce
  • 6 cloves garlic (rough mince)
  • 2 Tbl dried onion
  • 1/2 C granulated garlic

Mix up marinade and pour over sliced beef. Seal and refrigerate for 24-48 hours. Then dehydrate as per instructions from manufacturer. For me this will be about 24 hours. I hope this one comes out well. I have never tried this recipe before. I think my next batch will be hot and spicy. Maybe with some Frank’s hot sauce.