Sweet-Smoky Bourbon Beef Jerky
This is the snack-board jerky that disappears before the fire is lit: glossy, peppery strips with a deep sweet-smoky backbone and a little bourbon-balsamic shine. Make a batch for the trail, the game, or the person who says they never need another snack.
Ingredients
Method
- Whisk soy sauce, Bourbon Balsamic, Sweet & Smoky Garlic, Bacon Olive Oil, brown sugar, pepper, and chile flakes in a large zip-top bag. Add beef, press out the air, and refrigerate 8 to 12 hours.
- Drain the beef and pat it dry. Arrange strips in a single layer on dehydrator trays or wire racks set over baking sheets.
- Dehydrate at 160°F for 4 to 5 hours, or bake at the lowest oven setting until dry, leathery, and still flexible. Cool completely before storing.
Notes
Time: 270 min
Kitchen tip: For the best chew, slice partially frozen beef—it gives you clean, even strips without fighting the knife.
