Friday, July 20, 2012

Single Malt Jerky

Now that we have a bit more storage space we finally got a dehydrator -- this thing is going to get a work out.  First up, a repeat batch (sorta) of Spicy Bourbon Honey beef jerky we made in OAK back in January.

The problem: I'm very short-sighted. I drank all the bourbon.
The solution: Use 14yo single malt Caribbean cask Balvenie instead. Uh, yeah!

I made a few other mods to the original recipe to give it a little more ummph:
  • Replace 2 tbsp chipotle powder with 1 tbsp cayenne and 1 tbsp smoked paprika
  • Replace 1.5 tbsp salt with an equal amount or slightly more soy sauce
  • Add 1 teaspoon cumin
The verdict?

The other GIGO: Goodness In, Goodness Out. 

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