This is what I’d call a “Premium” jerky and is a great gift for Bourbon lovers.
It’s slightly sweet, has a warming heat and the bourbon flavor takes it over the top.
Meat to Use for this Jerky Recipe
This recipe uses sirloin tip.
If you can’t find sirloin tip, use:
- London Broil or Top Round
- Brisket Flat
- Bottom Round
- etc.
Slicing the Meat
Dylan’s Tip: If the meat is unfrozen, put it into your freezer for 30 minutes to 1 hour; This will make slicing far easier.
- For softer jerky – slice against the grain.
- For jerky with a “tug” – slice with the grain.
Slice the meat roughly 1/8″ – 1/4″ thick.
Chipotle Bourbon Beef Jerky Marinade
This marinade is for roughly 1 lb of meat.
Combine in a bowl:
- 1/3 cup Dark Brown Sugar
- 1/2 cup Teriyaki Sauce
- 1/4 cup Honey
- 1/4 cup Low Sodium Soy Sauce
- 2 tbsp Orange Juice
- 1/4 cup Water
- 1/4 cup Bourbon*
- 2 tsp Chipotle Pepper Powder
- 2 Garlic Cloves, grated
- 1 small white onion, grated
- 2 tsp Liquid smoke*
- 1 tsp black pepper
- 1/2 tsp cumin
*The Liquid Smoke I use is Allegro Hickory Liquid Smoke.
*The bourbon I like is Basil Hayden.
Dealing with the Sharpness of the Alcohol
While the bourbon flavor is great in this recipe, if you do a finger test of the marinade the alcohol flavor is likely too sharp.
By bringing it to a slight simmer and then taking off the heat, you take some of the alcohol out of the marinade slowly.
Repeat this process of bringing to a slight simmer, then taking off the heat and allowing to cool – stirring as you do so.
Once cooled, take a finger test each time and see if the alcohol is still too sharp (in the back of your throat).
I repeated this process twice over the course of 30 minutes, 15 minutes to cool and taste test.
Once to your liking, allow to cool and then marinate beef in a Ziplock bag for 48 hours.
The reason for the longer marination time is because I want to ensure as much of the bourbon is absorbed as possible.
Heat Treating the Beef Jerky to Improve Texture via Lower Dehydration Temperature
If you don’t care about this step, skip it – just dehydrate at 160F until the jerky is done.
I like my jerky soft – one of the better ways to achieve this is by dehydrating at a lower temperature (around 130F).
Pre-heat your oven to 350F.
Line a baking sheet with aluminum foil and then place metal cooling racks on top:
Place marinated beef jerky on top of the cooling racks.
Once your oven is at 350F, put your baking sheet in the oven on the middle rack for 10 minutes.
While your meat is heat treating, get your dehydrator setup to 130F.
Dehydrating the Beef Jerky
Once the beef jerky is heat treated, transfer to your dehydrator and allow the beef jerky to dehydrate for at least 3 hours.
After 3 Hours, Start Checking the Jerky for Doneness
Most Jerky will finish in 3-5 hours.
At 3 hours, take a smaller piece out of the dehydrator and allow to cool for 5-10 minutes.
Once cooled, bend it – the jerky should have a noticeable spider webbing at the bend.
If the jerky still feels like rubber and the bend has hues of red and pink – it’s not done.
Keep checking a new piece every 30 minutes.
Store the Jerky in a Cool, Dry, Dark Place
As the jerky starts to finish, transfer to a ziplock bag to cool.
Leave the top open and allow it to aerate.
Then zip the top and store.
Chipotle Bourbon Beef Jerky
Sweet Bourbon Flavors with a Warming Heat
Prep Time15 minutes mins
Active Time3 hours hrs
Marination Time16 hours hrs
Total Time19 hours hrs 15 minutes mins
Chipotle Bourbon Marinade
Slicing and Marinating Jerky
Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
In a medium pot combine the marinade ingredients in the specified quantities. Ensure the powders are well combined.
1/3 cup Dark Brown Sugar, 1/2 cup Teriyaki Sauce, 1/4 cup Honey, 1/4 cup Low Sodium Soy Sauce, 2 tbsp Orange Juice, 1/4 cup Water, 1/4 cup Bourbon, 2 tsp Chipotle Pepper Powder, 2 cloves Garlic, 1 small White onion, 1 tsp Black pepper, 1/2 tsp Cumin, 2 tsp Liquid smoke
Dealing with the Sharpness of the Alcohol
Bring the marinade to a slight simmer and then take off the heat and allow to simmer/steam. This will slowly remove some of the alcohol from the marinade.
Allow the marinade to cool and then do a finger test to see if the marinade is still too sharp.
Repeat this process of bringing to a slight simmer and then allowing to steam until you're happy with the taste.
This took me 30 minutes (15 minutes x 2 to cool and taste test).
Marinating the Jerky
Once the marinade has completely cooled, put sliced meat and marinade in a ziplock bag. Force out the air and then allow to marinate for 48 hours. The reason for marinating so long is because bourbon is expensive and I want to ensure as much marinade absorbs as possible.
Heat Treating the Beef Jerky Before Dehydrating
Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
Preheat oven to 350F.
Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
While your jerky is heat treating, set your dehydrator to 130F.
Dehydrating the Beef Jerky
Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
Allow the jerky to dehydrate for 3 hours and then start checking for doneness.
Testing Beef Jerky for Doneness
After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
Once cooled, bend the jerky.
If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.
Storing the Jerky
Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.
I pre-heat my jerky because I like to dehydrate at a lower air temperature.
If you don’t want to do this, just dehydrate at 160F the entire time. 
