Kentucky Bourbon–Glazed Beef Jerky Recipe

Looking for bold, flavorful beef jerky built for a true jerky fan? This Kentucky Bourbon Beef Jerky delivers a robust, smoky-sweet profile with a touch of bourbon heat.

The bourbon in this recipe adds depth and a warming backbone to the marinade. If you prefer alcohol-free, you can substitute apple juice without losing much of the sweet character.

Original Post Date – November 4th, 2015

Choosing the best cut of BEEF

You can make jerky from whole muscle cuts or from ground meat. All ingredients are easily found at most grocery stores. Choose a lean cut and trim visible fat before slicing or grinding.

Whole muscle

Whole-muscle jerky is classic jerky: thin strips sliced from a larger roast, marinated, then dried. My preferred cut is eye of round for its leanness and tenderness, but other good choices include top round or top sirloin. Eye of round is easy to slice and yields excellent texture.

Ground beef

This recipe converts to ground beef jerky easily: halve all liquid ingredients for 1 lb of ground beef. Use ground beef with 10% fat or less to avoid greasy finished jerky and to extend shelf life.

Slicing the meat

Slicing meat thinly is straightforward. If you use ground beef, skip this section. For whole muscle, follow these tips to get consistent strips.

Tips for slicing meat for jerky

• Partially freeze the roast for 1–2 hours to firm it up for cleaner, even slices.
• Slices between 1/8″ and 1/4″ thickness work best for consistent drying.
• Use a very sharp knife for smooth cuts.
• Slice with the grain for a chewier texture; slice against the grain for more tender jerky.

Making the bourbon beef jerky marinade

Bourbon is the star of this marinade, adding complexity and warmth. Maker’s Mark is a great, widely available option, but any bourbon you enjoy will work. If you prefer no alcohol, substitute apple juice in equal measure.

Mixing

Combine the bourbon (or substitute), liquid smoke, molasses, brown sugar, cracked black pepper, soy sauce, and Worcestershire sauce until the sugar dissolves. If you use curing salt, add it to the marinade at this stage.

For best results, blend the mixture briefly to fully incorporate the sugar and molasses; you can also whisk vigorously by hand.

Marinating

Place the sliced beef in a 1-gallon zip-top bag and pour the marinade over the meat. Refrigerate and marinate for 6–24 hours so the slices absorb the flavors.

Straining

When marinating is complete, remove the meat from the fridge and drain off excess marinade in a colander before drying.

Dehydrating

Drying can be done using a dehydrator, smoker, or home oven. Each method produces excellent jerky when you follow temperature and timing guidance.

Dehydrator

Dehydrators are a popular choice. Arrange strips with space between pieces and dry at 160°F for 4–6 hours, checking for doneness. Drying at 160°F ensures the meat reaches a safe internal temperature.

Smoker

A smoker adds great flavor. Use light woods like hickory, apple, or cherry rather than very strong woods such as mesquite. Smoke at 180–200°F for 2–5 hours, watching closely to avoid over-drying.

Test doneness by removing a piece and letting it cool for a few minutes before bending to check texture.

Oven

The oven is convenient and effective. Set it to 170°F and dry for 4–6 hours. Leaving the oven door propped open slightly (a wooden spoon in the door) helps moisture escape and speeds drying.

Testing for when it’s finished drying

Start checking jerky after about 3 hours of drying. Properly dried jerky should bend and crack without breaking cleanly in half.

Step 1 – Allow to cool

Remove a sample piece and let it cool about 5 minutes. Warm jerky is more flexible; cooling prevents mistakenly over-drying.

Step 2 – Bending the jerky

Bend the strip: a small crack indicates finished jerky. If it snaps in two, it is over-dried; if it bends without cracking, it needs more time.

Step 3 – Rip the jerky

Tear a piece: finished jerky will show white fibers at the tear. If you see those fibers, the jerky is ready to package.

Storing jerky

Storage life depends on packaging and whether curing salt is used. Typical guidelines:

• 1 week: Store in zip-top bags in a dark cabinet.
• 1 month: Use zip-top or vacuum seal, include curing salt, and refrigerate.
• 2 months or longer: Vacuum seal, include curing salt, and refrigerate or freeze.

FAQ

Old Pro Tips:

• Slice meat at 1/4″ thickness for consistent results; partially freeze before slicing.
• Use a jerky slicer if producing large quantities for perfectly even strips.
• Pork loin or tenderloin also work well if you want to make pork jerky with this recipe.