After reading @Quiganomics thread on his sweet bourbon jerky Click here I gave it a shot. Made a cpl modifications by using buffalo trace, white pepper instead of black and added red pepper flakes to spice it up a little. I also ran out of brown sugar so ground up sugar in the raw as a substitute for half of it. Besides my slicer breaking and doing a little road trip so didnt get it on smoker til 430, all went well. Went to bed around 11 last night and didnt turn into a pumpkin. I cut two costco eye of round roasts that have been sitting in my freezer into 1/4” slices. Weighed almost 8 lbs. Doubled the recipe so had a sliced roast in each ziplock bag. Turned out pretty tasty. The bourbon flavor is very prevalent and the sprinkled red pepper flakes give it a little kick. Thanks for the recipe quig.
Broken slicer in the background. tipped on side so could see how switch can be replaced. Doesnt look like a huge ordeal, hardest part is finding the replacement part. It is a four pole rocker switch. Anyone want to buy a 8.7" slicer (has sharpener with it). It is a blakeslee.
I set the smoker to 150° F for first couple of hours and also had the pellet tube going. I rotated the frog mats around after the two hours and bumped the temp up to 185° F. Took almost exactly 6 hours til done.
Took off the smoker and let cool down to room temp. Put into a zip lock bag for a day. Will vac seal and freeze. Next time I will probably add cure #1 to recipe.
Broken slicer in the background. tipped on side so could see how switch can be replaced. Doesnt look like a huge ordeal, hardest part is finding the replacement part. It is a four pole rocker switch. Anyone want to buy a 8.7" slicer (has sharpener with it). It is a blakeslee.
I set the smoker to 150° F for first couple of hours and also had the pellet tube going. I rotated the frog mats around after the two hours and bumped the temp up to 185° F. Took almost exactly 6 hours til done.
Took off the smoker and let cool down to room temp. Put into a zip lock bag for a day. Will vac seal and freeze. Next time I will probably add cure #1 to recipe.
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Maybe he’s not a big bourbon drinker though…
