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This bourbon beef jerky recipe hits on a whole new level. It’s sweet, smoky, and packed with bold flavor that lingers just long enough to keep you coming back for another bite. If you’re a real jerky fanatic like me, bourbon beef jerky is going straight to the top of your must-make list.

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A vacuum-sealed cut of raw beef rests on a patterned brown cutting board. The packaging has a label that reads Certified Angus Beef and a smaller white label with product details.

Between the kick of black pepper and the smooth warmth from the cup bourbon, every piece has a rich depth that plays perfectly with just the right amount of chew. This isn’t your average gas station jerky - it’s a homemade treat made with simple ingredients and a whole lot of love. Whether you’ve had a long day or just want something to snack on while the grill heats up, this bourbon beef jerky never disappoints.

A raw, boneless cut of beef with some marbled fat rests on a wooden cutting board with a patterned surface.

Why You'll Love This Bourbon Beef Jerky Recipe

First, the bold flavor combo of soy sauce, worcestershire sauce, and bourbon is unbeatable - especially when you toss in onion powder and a little sweet from brown sugar. Second, bourbon beef jerky is totally customizable - you want more heat, more sweet, or even a smoke twist with liquid smoke? Easy. Most of all, it makes you feel like a jerky-making pro without needing a commercial setup - your home oven, smoker, or dehydrator gets the job done beautifully.

A chunk of raw beef with several thin slices cut from it rests on a wooden cutting board, showing the marbled texture of the meat.

Ingredients / Tools You’ll Need

Ingredients
2 to 2.5 lbs sliced beef (flank steak, top round, or eye of round)
½ C bourbon
⅓ C soy sauce
¼ C Worcestershire sauce
2 tablespoon brown sugar
1 tablespoon honey (optional for extra sweetness)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon red pepper flakes (adjust to taste)

A person wearing black gloves holds a thin slice of raw beef over a wooden cutting board with a patterned surface.

Tools
Large mixing bowl
Paper towels
Smoker, oven, or dehydrator with dehydrator trays
Ziploc bag or ziplock bags
Airtight container for storage

A bottle of Real Dry Oak Texas Bourbon and a small bottle of honey lie on a wooden surface next to small plastic containers holding various spices and seasonings, including brown sugar, chili flakes, and ground paprika. Ingredients for the marinade of bourbon beef jerky

Instructions

Preparation

Start by trimming off any visible fat - that stuff just doesn’t do well in bourbon beef jerky. Slice your beef into thin strips, about ¼ inch thick. For softer jerky, go against the grain - for that classic jerky pull, slice with it. I prefer the texture of the softer bourbon beef jerky so that's why I slice across the grain.

A metal whisk rests in a glass bowl containing a dark, liquid sauce with visible red chili flakes, placed on a patterned wooden surface.

Grab your large mixing bowl and whisk together all your marinade ingredients - the cup bourbon, soy sauce, worcestershire sauce, brown sugar, honey, and spices like onion powder and black pepper. Make sure it smells amazing - that’s how you know it’s gonna hit. Drop your beef into the marinade and stir until every piece is well coated.

Raw beef chunks in a resealable plastic bag on a wooden cutting board with a patterned surface.

Pour the bourbon beef jerky into a ziploc bag or cover your bowl and throw it in the fridge. Let it sit for at least 8 hours, but I always do it overnight so the flavors have time to soak into every bite. If you remember, give it a stir a few times just to make sure everything’s marinating evenly.

Cooking

When you’re ready to cook, preheat your smoker to around 165-180°F. I’m partial to cherry or apple wood, but hickory works great too if you want a more robust flavor. Take the beef out of the marinade and blot each slice dry using paper towels - this helps the meat dehydrate properly and gives that chewy jerky texture we all love.

A plastic bag filled with seasoned raw meat sits on a wooden surface next to a yellow sticky note that says FRIDGE in handwritten letters.

Lay the strips out in a single layer on your dehydrator trays or wire racks. You want airflow around each piece, so don’t crowd them - much air = better jerky. Smoke them low and slow for 4 to 6 hours, flipping about halfway through.

You’ll know it’s done when it’s dark, leathery, and bends without breaking. Let the jerky cool completely before storing it. Then toss it into an airtight container or ziplock bags and keep it at room temperature for a week, in the fridge for a month, or freeze it for long hauls.

Serving Suggestions

This bourbon beef jerky is perfect for road trips, camping, or just snacking while watching the game. I love tossing a few strips into a bag before a hike or handing it out to friends at the tailgate. It pairs ridiculously well with a cold drink and some sharp cheddar too.

Thin slices of marinated beef are being grilled on both the upper and lower racks of a smoky outdoor barbecue grill. The meat is browning and grill marks are visible.

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Recipe Notes & Pro Tips

Don’t skip the paper towels step - the drier the surface, the better the smoke and flavor. If you like a deeper smoky taste, a dash of liquid smoke in the marinade goes a long way, but I wouldn't say it's necessary. And if you're ever unsure about doneness, pull one piece out and let it cool - that’s the best way to test.

For those who like experimenting, this recipe is super forgiving. Swap out the flank steaks for tough beef cuts like sirloin tip or eye of round. They may sound less fancy, but they make a bold beef snack when treated right.

If you want to get into curing your jerky the traditional way, you can look into adding sodium nitrite for longer shelf life - not needed here, but a good option if you're going full jerky junkies mode. The jerky.com test kitchen even suggests it for competitions and long-term storage.

A gloved hand holds a shiny, glazed slice of smoked meat in front of a grill with more pieces cooking in the background. The meat appears caramelized and crispy around the edges.

Variations

Try using maple syrup instead of honey for a twist on the brown sugar bourbon beef jerky vibe. Feeling brave? Add some chipotle powder or cayenne to really wake up your taste buds. You can also finish it in a home oven on the lowest setting with the door cracked open if you’re not using a smoker.

The next time you make it, adjust the sweetness or heat based on who’s eating it. If you’re prepping for a trip or a big group, double the batch and separate into a few ziplock bags for easy grab-and-go. There’s something incredibly satisfying about making your next batch knowing exactly how you like it.

Two pieces of dark, grilled meat are on a wooden surface, with more pieces on a patterned plate in the background. A tipped bottle of Treaty Oak bourbon lies beside the plate.

If you’re storing for later, always go with an airtight container and remove as much air as possible. I like to portion it out so I’m not opening the whole thing every time I need a snack. And trust me, if you’ve got a batch of this jerky lying around, you’re gonna be reaching for it a lot.

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A plate with several pieces of dark, seasoned beef jerky sits on a blue and white patterned dish. In the background, a bottle of whiskey lies on its side on a wooden surface.

Bourbon Beef Jerky

Bourbon Beef Jerky is exactly what it sounds like - This one's got bold flavor with barely any effort

Print Pin Rate

Prep Time: 8

Cook Time: 6

Servings:

Calories: 28kcal

Ingredients

½ C Bourbon Use Your Favorite
⅓ C Soy Sauce
¼ C Worcestershire Sauce
2 tablespoon Brown Sugar
1 tablespoon Honey Optional For Extra Sweetness
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
½ teaspoon Black Pepper
½ teaspoon Red Pepper Flakes Adjust For Heat
1 Eye of Round thinly sliced

Instructions

Trim any visible fat from the beef. Fat can cause jerky to spoil faster.
Slice the beef into ¼-inch strips. For tender jerky, slice against the grain. For chewier jerky, slice with the grain.
In a large mixing bowl, whisk together the bourbon, soy sauce, Worcestershire sauce, brown sugar, honey, onion powder, garlic powder, smoked paprika, black pepper, and red pepper flakes.
Add the sliced beef to the marinade and mix well to ensure all pieces are coated.
Cover and refrigerate for at least 8 hours or overnight. Stir once or twice during marinating to ensure even flavor.
When ready to cook, preheat your smoker to 165–180°F using cherry, apple, or hickory wood for the best flavor.
Remove the beef from the marinade and pat each slice dry with paper towels to help the jerky smoke and dehydrate evenly.
Arrange the beef strips in a single layer on wire racks or jerky trays, leaving space between each piece.
Place the trays in the smoker and smoke the jerky for 4–6 hours, flipping halfway through.
The jerky is done when it’s dark, leathery, and bends without breaking.
Remove from the smoker and let cool completely before storing.
Store in an airtight container at room temperature for up to 1 week, in the fridge for up to 1 month, or in the freezer for longer shelf life.

Nutrition

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Watch Me Make It