Kentucky Bourbon Beef Jerky

• Meat

  • 1 lb Beef top round

• Condiments

  • 2 tsp Liquid smoke
  • 1 tsp Molasses
  • 2 tbsp Soy sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, Cracked
  • 2 tbsp Brown sugar

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

• Other

  • ¼ tsp Prague Powder #1 (curing salt

Found on jerkyholic.com

Ingredients

• 1lb beef top round
• ¼ cup bourbon
• 2 tsp liquid smoke, hickory
• ¼ tsp Prague Powder #1 (curing salt)
• 1 tsp molasses
• 2 tbsp brown sugar
• 1 tsp cracked black pepper
• 2 tbsp soy sauce
• 2 tbsp worcestershire sauce

Directions

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the bourbon, liquid smoke, Prague Powder #1, molasses, brown sugar, black pepper, soy sauce, & worcestershire sauce in a blender. Mix well.
• Remove the meat from the freezer and slice ¼ strips with the grain and tenderize with a meat mallet. Cut against the grain for an easier chew.
• Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 6 hours at 160 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.