1 lb beef top round or venison
1/4 cup bourbon
2 teaspoon liquid smoke hickory
1/4 teaspoon Prague Powder#1 curing salt
1 teaspoon molasses
2 tablespoon brown sugar
1 teaspoon cracked black pepper
2 tablespoon soy sauce
2 tablespoon Worcestershire sauce
1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the bourbon, liquid smoke, Prague Powder #1, molasses, brown sugar, black pepper, soy sauce and Worcestershire sauce in a blender. Mix well.
3. Remove the meat from the freezer and slice 1/4" 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.
4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
6. Dry with your favorite jerky making method. A dehydrator was used with the recipe and dried for 6 hours at 160 degrees.
7. The jerky is finished when it bends and cracks, but does not break in half.
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