Bourbon BBQ Beef Jerky!

[Spliner]

On the smoker now...

[slowpoke]

So far,so good. Waiting for the money shot.

[mikecorn.1]

Wierd. I can't see the pic.  Guess I'll wait till I get home and on the laptop.


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[Spliner]

And the money shot...



Lower rack got a bit crispy but was still good.  Cure/seasoning was from a kit, which didn't have an abundance of flavor but we ended up dipping in BBQ sauce and it was excellent.  Not bad for a first attempt.

Total time was 2 hours in the smoker after a 24 hour cure in the fridge. 

Spliner

[ghost9mm]

Really looks good and I like the color too...

[mikecorn.1]

That's a nice load of jerky.


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[Keymaster]

Nice job !!

[SiFumar]

Not bad at all!

[Consooger]

What's the recipe?

I have one that I use bourbon and a bbq sauce too but mine comes out looking very sticky.

[slowpoke]

Nice job,It only gets better from here.

[Spliner]

This was the kit:

http://www.amazon.com/Hi-Mountain-Bourbon-Jerky-Seasoning/dp/B00064OHZO

Meat was a London Broil sliced about 1/4" thick.

I can't really recommend it, but maybe the 2nd try will be better.  Jerky needs some sort of punch in flavor, it was good, nice and smoky from the apple I used, but the meat turned out somewhat bland.  Cure/seasoning mix smelled wonderful when applying it, but the end result wasn't so hot.  I'm wondering if 2 hours was too long, but the kit said 200F for 2 hours in a smoker or oven, so I did 2 hours in the Bradley.  Even with bringing the meat to room temp for about an hour before the temp dropped from 260ish to 170 after putting it in the smoker then continued to fall down to around 150.  It never reached more than 185 over that two hour period.  As i said, we used little bowls of Sweet Baby Ray's sauce for dipping and it was great.  Not much of it left as a matter of fact after one day.  But by itself not so great on flavor.  Next I'll try a recipe from these forums, likely Teriyaki.  I also seriously need to find a couple of bricks to put in the bottom of the smoker, temp recovery has been horrible.

Spliner

[Smoker John]

The couple of reviews on that kit weren't very favourable, the jerky looks great thanks for sharing.

[dman4505]

Looks pretty good to me too

Don

[Spliner]

I picked up some KC Masterpiece Jerky (Jack Links) the other day and realized they must be packing that stuff in BBQ sauce after they make it.  I'm wondering if a BBQ Sauce glaze on this stuff at the end just long enough to caramelize it would be the best route when using this particular cure/seasoning.  Next time I use that cure kit I'll give that a try. 

I grabbed a piece the other day out of the fridge and it was still good, but required dipping sauce to be really good.

I may try another batch this weekend if it is nice outside, but it's likely going to be teriyaki. 

Spliner

[Consooger]

I picked up some KC Masterpiece Jerky (Jack Links) the other day and realized they must be packing that stuff in BBQ sauce after they make it.  I'm wondering if a BBQ Sauce glaze on this stuff at the end just long enough to caramelize it would be the best route when using this particular cure/seasoning.  Next time I use that cure kit I'll give that a try. 

I grabbed a piece the other day out of the fridge and it was still good, but required dipping sauce to be really good.

I may try another batch this weekend if it is nice outside, but it's likely going to be teriyaki. 

Spliner

I made a batch of BBQ jerky a few months ago and about an hour before it was finished I glazed some thicker BBQ on it. It was moist enough in the bag and this gave it a very sticky feel to it. I have also tried honey with some Teriyaki and this worked the same way as well.

I'm going to do some BBQ jerky this weekend I think.

-Sugar