Homemade Kentucky Bourbon Beef Jerky That Packs a Punch
Ingredients:
- 1 lb lean beef (top round or venison) Marinade: • ¼ cup bourbon 1 • tsp hickory liquid smoke 1 • tsp molasses 2 • tbs p brown sugar 1 • tsp cracked black pepper 2 • tbsp soy sauce 2 • tbsp Worcestershire sauce ¼• tsp Prague Powder # (curing salt)
Preparation Steps:
Trim & partially freeze the meat
Trim off any visible fat. Then place the beef in freezer for about 1-2 hours so it\'s easier to slice uniformly.
Slice the meat
After partially frozen, slice into ¼-inch strips. With the grain if you want a more chewy texture; against the grain if you want a slightly more tender chew. Use a very sharp knife.
Prepare marinade
Combine bourbon, liquid smoke, molasses, brown sugar, cracked black pepper, soy sauce, Worcestershire sauce, and curing salt (if using) in a blender or bowl to fully mix. Picture: marinade in bowl, whisking.
Marinate
Place the beef strips into a zip-lock bag or container; pour marinade over. Refrigerate for 6-24 hours to allow flavours to penetrate. Picture: meat marinating in bag in fridge.
Strain & Prepare for drying
After marination, remove beef and drain off excess liquid. Pat lightly if needed to reduce surface moisture.
Dry / Dehydrate / Smoke / Oven-Dry
Dehydrator: Lay strips spaced apart, dehydrate at 160°F for about 6 hours.
Smoker: Use mild woods (hickory, apple, cherry), run at ~180-200°F for 2-5 hours until dry and smoky.
Oven: Set to ~170°F, prop the door open a little (wooden spoon trick) so moisture escapes, dry for ~4-6 hours.
Testing doneness
Let a piece cool ~5 minutes, then bend it. It should bend and crack, not snap in half. If it breaks completely, it’s over-dried. If no crack, needs more drying. Another test: rip one — if you see white fibers inside, it’s done.
Store
Store in airtight containers. For short term: ziplock bag, dark cabinet. For longer shelf life: vacuum seal, refrigerate or freeze.