Kentucky Whisky Beef Jerky Preview

Kentucky Bourbon Beef Jerky

 

Looking for a rough and tough beef jerky made for a REAL man? You just found it. Bourbon + Jerky = Manly | Jerkyholic.com

Looking for a rough and tough beef jerky made for a REAL man? You just found it. Bourbon + Beef Jerky = A Super Manly Beef Snack!

When I think of Beef Jerky, I think of a meat snack that is made for the rough and tough man. I eat most of my jerky while working on a drilling rig in South Texas. It just feels right tearing into a dried tough piece of meat in order to give you enough protein to make it through the day.

I don’t know about you, but what is more manly than making your beef jerky with bourbon? Nothing, that is the obvious answer to this question.

Kentucky Whisky Beef Jerky Sliced

This recipe has a little bit of everything to make a sweet and strong tasting jerky. Go ahead and bust out the blender to really get the brown sugar and molasses mixed well.

Kentucky Whisky Beef Jerky Pour

I used beef top round cut with the grain and tenderized with a meat mallet for this recipe. It’s a manly jerky, you have to go with the grain to make it tough!

Kentucky Whisky Beef Jerky Draining

Make sure to drain the meat after marinating it for 6-24hrs. Do not pat these dry with a paper towel as you might see in other recipes. Let them drip dry and dehydrate them however you want. I used my dehydrator for this recipe, but check out the page on jerky making and pick your favorite method.

If you like bourbon and meat, you will LOVE this Kentucky Bourbon Beef Jerky!

So grab your favorite bottle of bourbon and get to work.

Kentucky Whisky Beef Jerky Finished

3.8 from 5 reviews
Kentucky Bourbon Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef top round
Marinade
  • 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
Instructions
  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, & worcestershire sauce in a blender. Mix well.
  3. 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.
  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 this 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.

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

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12 thoughts on “Kentucky Bourbon Beef Jerky

  1. My wife and I fell in love with some Bourbon Bacon we found at Kroger. Naturally it’s a limited-time thing so who know when/if they’ll make it again. Well, I’m not willing to wait and see. Hopefully this recipe turns out to be just as good and we forget all about that bourbon bacon. I put it together yesterday after work and it’s some of the best looking top round I’ve seen for jerky. I had ZERO trimmings and the meat was a beautiful bright red. It will go on the dehydrator tonight. I’m excited to try it!
    Love the site. I hope to use more of your recipe links.

  2. I forgot to update. Very good jerky. Friends and family loved it. My wife and I thought it could bare to be a touch sweeter to balance the bourbon a bit. Any recommendations on the best way to do that? More brown sugar? More molasses? Add honey?
    And fresh off a bourbon tour in Kentucky, I may hit a touch of banana extract into a batch. May highlight the bourbon tones and ease up the alcohol tones of the bourbon a bit.

    • Glad you guys liked it. This Bourbon Jerky definitely has a strong Bourbon taste! Haha. I would use a little bit more brown sugar to sweeten it up. If the Bourbon was too overwhelming for you, adding 1/2 bourbon 1/2 water will also tone it down a bit. Banana extract sounds intriguing…. Let me know how it turns out!

    • I have never felt any affects from eating the Bourbon jerky, but you can really taste the Bourbon. I would say that the alcohol is not cooked out of the jerky.

  3. of course alcohol evaporates…besides I tried this jerky and it is very unseasoned one. I do not thing this recipe is any good

  4. Just finished my first VERY successful Jerky batch, I marinated 48 hrs and did not let stand 6 hrs, smoked right out of bag. Love the Bourbon flavor; Nice over all KICK, Meat candy at it’s finest.

    Will, I really appreciate you helpful suggestions. Your web page is awesome and I look forward to trying your other recipes!

  5. I do love a good bit of jerky. I’d recommend adding a teaspoon or 2 of both Garlic and Union powders, as well as lighten the amount of Worcestershire to 1 tbsp. I found that though the Worcestershire can add flavor, a bit to much can ruin the natural flavor of the beef. The natural flavor of beef can make some really great addition to flavoring as long as it isn’t snuffed out.
    I personally like to add in more pepper. However instead of using pepper, or even salt. I slip in 2-3 tbsp of Spicy Montreal Steak Seasoning which adds quite a bit of spice to be added to the kick. Soy sauce imo has enough sodium already which is why I don’t add any salt. Spicy Montreal also has paprika which is used in a lot of beef jerky recipes.

    Great recipe. I enjoyed making it (and modifying it to my own tastebuds)

  6. Got some marinating right now and it smells amazing can not wait to try it bet it tastes more amazing then it smells and it smells amazing even the guys at work are anxious to try it will update you on how it turns out. Can’t wait

  7. Hi mate,
    What does the Molasses add to the jerky? What difference would maple do to this or any other substitute do?
    Really enjoy reading this whole site. Also, have you got any other recommendations with other alcoholic drinks.

    Thank you.

    • Hey man! Love Australia. Lived in Bondi Beach for a little bit before traveling north to Asia. Good times! To answer your question. It is used as a sweetener. You could use maple syrup instead. Feel free to switch up any of the ingredients, it’s not crucial to use Molasses. I do have a couple other alcohol jerky’s. There was a wine one, beer, Mai Tai…. You can find them on my Beef Jerky Recipe page.

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