These recipes come to us from Barry Salem as seen and discussed in Chop & Brew Episode 122 in which we sampled the two variations of jerky that Barry had made from venison cut into 1/4-inch strips. These recipes are written to be smoke-dried. See the video for his tips on dehydrating the meat instead and other meats that might work well for jerky if you don’t have access to venison.

---

Basic Jerky Recipe

Ingredients

1 TBS Onion Powder
1 TBS Garlic Powder
1 TBS Black Pepper
¼ Cup Soy Sauce
¼ Cup Worcestershire Sauce

Directions

Blend ingredients in a 1 gallon bag. Hold out the black pepper and spinkle on top of meat before smoking. Place meat strips in bag and marinate for 8 hours

Place meat in smoker on racks and use your desired wood to smoke. I like hickory. Hold temperature at 170 for about 4 hours or until the internal temp hits 160 or you get your desired dryness. I find that 160 degrees is right on and the meat is dried to my liking.

---

Bourbon Jerky Recipe

Ingredients

1 TBS Onion Powder
1 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Molasses
2 TBS Brown Sugar
¼ Cup Makers Mark Bourbon
¼ Cup Founders KBS Bourbon Barrel Stout (or other big, characterful stout)
¼ Cup Soy Sauce

Directions

Blend ingredients in a 1 gallon bag. Hold out the black pepper and spinkle on top of meat before smoking. Place meat strips in bag and marinate for 8 hours.

Place meat in smoker on racks and use your desired wood to smoke. I like hickory. Hold temperature at 170 for about 4 hours or until the internal temp hits 160 or you get your desired dryness. I find that 160 degrees is right on and the meat is dried to my liking.