Bourbon Beef Jerky

Bourbon Beef Jerky is exactly what it sounds like - This one's got bold flavor with barely any effort

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Prep Time: 8

Cook Time: 6

Servings:

Calories: 28kcal

Trim any visible fat from the beef. Fat can cause jerky to spoil faster.
Slice the beef into 1/4-inch strips. For tender jerky, slice against the grain. For chewier jerky, slice with the grain.
In a large mixing bowl, whisk together the bourbon, soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, smoked paprika, black pepper, and red pepper flakes.
Add the sliced beef to the marinade and mix well to ensure all pieces are coated.
Cover and refrigerate for at least 8 hours or overnight. Stir once or twice during marinating to ensure even flavor.
When ready to cook, preheat your smoker to 165–180°F using cherry, apple, or hickory wood for the best flavor.
Remove the beef from the marinade and pat each slice dry with paper towels to help the jerky smoke and dehydrate evenly.
Arrange the beef strips in a single layer on wire racks or jerky trays, leaving space between each piece.
Place the trays in the smoker and smoke the jerky for 4–6 hours, flipping halfway through.
The jerky is done when it’s dark, leathery, and bends without breaking.
Remove from the smoker and let cool completely before storing.
Store in an airtight container at room temperature for up to 1 week, in the fridge for up to 1 month, or in the freezer for longer shelf life.