Beef Jerky and Bourbon Barrel Porter

[brewbama]

I brined some strips of Beef Bottom Round overnight in a brine recipe I got from a retired Surveyor that he got from the Mo Conservationist magazine about 35 or 40 yrs ago. (Thanks Bob)

I used Royal Oak and a chunk of Peach @ 150*F for 5 hrs.



I also brewed a Porter







And there you have it



SWMBO said it's not only the best jerky I've ever made, it's the best she's ever eaten! I must say, it is good! (Thanks again Bob)

I'll add the oak cubes soaked in Maker's 46 in a couple weeks.




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[DrunkleJon]

You cant talk up a recipe like that and not share it...

Looks good.