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There was a brief thread here http://www.straightbourbon.com/forum...er-Bacon-Jerky about using Weller in a bacon jerky recipe. Before I try to re-invent the wheel with my new dehydrator I got for Christmas, has anyone played around with a bourbon recipe for jerky?
I haven't but a friend of mine did (I supplied the Bourbon) with very good results. We did it a few more times then the wives put a stop to the experiments claiming too much Bourbon was being used and a disproportionate amount was not going into the recipe.
Sounds like a conversation that would fit in my house as well. I made a couple of batches yesterday/today with vinegar and various sauces. I think I'll try with a cheap bourbon next week to see what I get.
I've got a batch made with OGD 114 and just a bit of lemon juice in the dehydrator right now. I go another bottle of 114 for Christmas, and I wasn't making much progress with the bottle I had, so I used a few ounces for the jerky cause.
Whisky well spent, I've never used 114 for cooking but it sure has flavor.
Why is it that most woman just don't get it? :grin:Quote:
Originally Posted by squire
Fear of flame I expect.
I made 5 different versions of jerky, only one with the bourbon. All of the others got a marinade and a rub, but the one with OGD114 as marinade only got salt and pepper before going into the dehydrator. The bourbon flavor came through really well and tasted good, but the lack of a rub made the overall product a little light and boring. Now I need to figure out what kind of spices would make a rub to compliment bourbon. I sense a very fun round of experimentation next weekend.
Any suggestions would be appreciated.