Beef Jerky and Bourbon Barrel Porter

[bama bbq]

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.

http://s1260.photobucket.com/user/b...B-4B69-8B16-CBACC0A10B7D_zpssdlds7i6.jpg.html

I also brewed a Porter

http://s1260.photobucket.com/user/b...9-49DD-9F28-DC266401D562_zpsebqgbsuj.jpg.html

http://s1260.photobucket.com/user/b...1-411A-BC3E-0D5507E9011D_zpsrzpkayyr.jpg.html

http://s1260.photobucket.com/user/b...A-4F8C-B6E4-9D466C011803_zpsgdlqr5of.jpg.html

And there you have it

http://s1260.photobucket.com/user/b...6-4DA6-9202-E06678B015E4_zpscrdwn6pz.jpg.html

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.

http://s1260.photobucket.com/user/b...0-4A12-9949-295D18A2CBAD_zpsvsp9xkho.jpg.html

 

[themule69]

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

Happy smoken.

David.

 

[fastback]

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