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Beef Jerky and Bourbon Barrel Porter

post #1 of 3
Thread Starter 
I brined some strips of Beef Bottom Round overnight in a brine recipe I got from a retired Surveyor that he got from the Mo Conservationist magazine about 35 or 40 yrs ago. (Thanks Bob)

I used Royal Oak and a chunk of Peach @ 150*F for 5 hrs.

D1308372-ECBB-4B69-8B16-CBACC0A10B7D_zpssdlds7i6.jpg

I also brewed a Porter

E11735DE-EAE9-49DD-9F28-DC266401D562_zpsebqgbsuj.jpg

F9ACCDED-1351-411A-BC3E-0D5507E9011D_zpsrzpkayyr.jpg

FE55AF5C-FD8A-4F8C-B6E4-9D466C011803_zpsgdlqr5of.jpg

And there you have it

BECDADCB-EC86-4DA6-9202-E06678B015E4_zpscrdwn6pz.jpg

SWMBO said it's not only the best jerky I've ever made, it's the best she's ever eaten! I must say, it is good! (Thanks again Bob)

I'll add the oak cubes soaked in Maker's 46 in a couple weeks.

BEDCEDF9-1030-4A12-9949-295D18A2CBAD_zpsvsp9xkho.jpg
post #2 of 3

Looks very good. Next time fill that smoker up. If you can't eat it all send it to me :biggrin:

Happy smoken.

David.

post #3 of 3

I've been wanting to make some jerky...  Is your recipe available to be shared?

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