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Bourbon-Garlic Pepper Jerky
A founder-established jerky variation marinated in soy sauce, bourbon, and generous garlic and pepper, with no honey.
By Platform Resolve Cook · Published Sep 19, 2026
- Makes
- 12 servings
- Cuisine
- American
Ingredients
Main
Marinade
- soy sauce
- measured bourbon
- generous minced garlic
- crushed red pepper
- black pepper
Round whole items like eggs to what makes sense.
Method
- Trim visible fat from the beef and slice thinly.
- Combine the soy sauce, bourbon, garlic, crushed red pepper, and black pepper into a marinade -- no honey in this variation.
- Marinate the beef under refrigeration.
- Heat the beef to at least 160°F / 71°C before dehydrating it, per the validated USDA jerky process.
- Dehydrate at a constant 130-140°F / 54-60°C until properly dehydrated.
Nutrition
Partial. 0 of 6 ingredients have a resolved food record, so these numbers are a floor, not a total.
Nutrition per serving and per batch — Partial
| Nutrient |
Per serving |
This batch, 12 servings |
| Calories | 0 kcal | 0 kcal |
| Protein | 0 g | 0 g |
| Carbs | 0 g | 0 g |
| Fat | 0 g | 0 g |