Currently listing 800 recipes in 26 categories!
Latest Recipes           Back to Store Site1 lb beef top round or venison
1/4 cup bourbon
2 teaspoon liquid smoke hickory
1/4 teaspoon Prague Powder#1 curing salt
1 teaspoon molasses
2 tablespoon brown sugar
1 teaspoon cracked black pepper
2 tablespoon soy sauce
2 tablespoon Worcestershire sauce
1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the bourbon, liquid smoke, Prague Powder #1, molasses, brown sugar, black pepper, soy sauce and Worcestershire sauce in a blender. Mix well.
3. Remove the meat from the freezer and slice 1/4" strips with the grain and tenderize with a meat mallet. Cut against the grain for an easier chew or skip the freezing phase and use a jerky slicer for evenly sliced strips.
4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
6. Dry with your favorite jerky making method. A dehydrator was used with the recipe and dried for 6 hours at 160 degrees.
7. The jerky is finished when it bends and cracks, but does not break in half.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Easy Bacon Wrapped Meatloaf Stuffed Cube Steak Garlic Overload Burgers with Creamy Garlic Burger Sauce Bacon, Beer, and Cheese Sloppy Joes Fully Loaded Burger Bowls
Thank you, your comments will be reviewed shortly!