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+ servings
beef jerky on cutting board with bourbon bottle

Kentucky Bourbon Beef Jerky

Looking for a rough and tough beef jerky made for a REAL man? You just found it. Bourbon + Beef Jerky = A Super Manly Beef Snack!
Course Snack
Cuisine Beef Jerky
Type Beef Jerky
Flavor Savory
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings 5
Calories 228kcal
Author Will


Lean Meat

  • 1 lb Beef Top Round or Venison


  • ¼ cup bourbon
  • 2 teaspoon liquid smoke hickory
  • 1 teaspoon molasses
  • 2 tablespoon brown sugar
  • 1 teaspoon cracked black pepper
  • 2 tablespoon soy sauce
  • 2 tablespoon worcestershire sauce
  • ¼ teaspoon Prague Powder #1 curing salt - Optional


  • Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  • While the meat is in the freezer, combine the bourbon, liquid smoke, Prague Powder #1, molasses, brown sugar, black pepper, soy sauce, & worcestershire sauce in a blender. Mix well.
  • Remove the meat from the freezer and slice ¼" strips with the grain and tenderize with a meat mallet. Cut against the grain for an easier chew. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
  • Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  • After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  • Dry with either a dehydrator, oven, or smoker. A dehydrator was used with this recipe and dried for 6 hours at 160 degrees.
  • The jerky is finished when it bends and cracks, but does not break in half.


  • Slice the meat at ¼" thickness for best results. Partially freeze the meat before slicing.
  • Use a Jerky Slicer if you are making a lot of beef jerky.
  • Pork can also be used when making this jerky recipe. Use pork loin or tenderloin


Serving: 70g | Calories: 228kcal | Carbohydrates: 7g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 507mg | Potassium: 291mg | Sugar: 6g | Vitamin C: 0.9mg | Calcium: 20mg | Iron: 2.8mg