Kentucky Bourbon Beef Jerky isn’t just a snack — it’s an experience. Imagine tender strips of lean beef soaked overnight in a marinade of smooth Kentucky bourbon, soy sauce, Worcestershire, molasses, and a hint of liquid smoke. The bourbon adds a warm, oaky sweetness, while the sugar and smoke balance the savory depth of the beef. Slowly dried until chewy but never tough, this jerky is bold, flavorful, and satisfying.
It’s the kind of snack that feels both rustic and refined — rugged enough for a hiking trip, yet unique enough to serve at a party platter. Packed with protein, lightly sweet, and bursting with smoky bourbon aroma, this recipe is perfect for anyone who wants to elevate their jerky game beyond the ordinary store-bought stuff.
Homemade Kentucky Bourbon Beef Jerky That Packs a Punch
Description
If you’re craving a snack that hits all the right notes — smoky, slightly sweet, a whisper of bourbon, and that satisfying chew — this Kentucky Bourbon Beef Jerky is your match. Lean beef marinated in bourbon, soy & Worcestershire sauce, brown sugar, molasses, and a touch of smoke, then slowly dried until tender yet firm. The bourbon aroma gives a warm note without overpowering; the liquid smoke and sugar balance it out. It’s the kind of jerky that reminds you there’s an art to snacking.
Ingredients
Instructions
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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.
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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.
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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.
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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.
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Strain & Prepare for drying
After marination, remove beef and drain off excess liquid. Pat lightly if needed to reduce surface moisture.
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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.
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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.
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Store
Store in airtight containers. For short term: ziplock bag, dark cabinet. For longer shelf life: vacuum seal, refrigerate or freeze.
