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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.


I also brewed a Porter




And there you have it


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.

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.


post #3 of 3

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

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