A Better Jerky
Making Jerky and other treats with my game meat is really part of the overall thrill of the hunt for me. I could not find anyone that made jerky the way I liked it so I started making my own years ago. I have many recipes that are simple and awesome to the palate! This one is a favorite and easy to do for most any arm chair chef!
Take a box of Shore Lunch seasoning (cracked pepper) and mix for 10-15 lbs of sliced venison. Mix the seasoning and cure with 1/4 – 1/2 C of bourbon and 1/2 C of brown sugar to form a slurry. Add ~1/2 C water to make more. Mix with sliced venison and let soak in tupperware bowl for 24 hrs, mixing a couple times. Place in smoker and smoke over 180 degrees for 4-5 hrs and remove when dark but still flexible. You will have a delicious slice of jerky with seasoning stuck to it and a hint of bourbon and sweet brown sugar! For a kick, add several dashes of Tebasco to the slurry before marinading. Even without the smoke this one is delicious and easy. Sure I have made all sorts of jerky without store bought seasoning packets but they are easy and quick and taste pretty good once mated with the bourbon.
Bourbon: Although your first inclination will be to use the cheapest bourbon you can find, this is where most people make a mistake. Good sweet bourbons (less sour) such as Bulleit, Knob Hill or Bison Run will enhance the flavor of this already awesome jerky!
Get em…out there!
Rawly
Jerky Made Easy Yet Delicious!
i use evan williams…it’s more on the inexpensive side but still has good flavor
Yah Dave you make good stuff. Dave is a master at finding the right wood for the smoker!
Rawly
I have had great luck with Hi Mountain jerky cures. The original is my personal favorite.
I will try your recipe. Thanks!
Scott
The Hi Mountain seasoning is good too. I really like to take the package deals and add my own concoctions to customize. Have fun with it. I have a bag of jerky made last week that may be my best yet. Now where did I put that Tobasco sauce……
Rawly