Recipe: Bucksnort Beef Jerky
This recipe was inspired by recipe author Abbey’s Grandpa Bill, who taught her everything she knows about smoking. He passed away recently, but not before sharing his famous “Bucksnort” beef jerky recipe (named after his Missouri farm) with his granddaughter. We’re thrilled to help Abbey honor her grandpa’s memory by sharing the recipe with our Savory family.
- 2 lbs. bottom round steak
- 1 (12 oz.) bottle dark beer, such as Guinness
- 1 cup Black Dip Barbecue Sauce (or Worcestershire sauce)
- 1/2 cup soy sauce
- 1/4 cup sorghum (or molasses)
- 1 Tbsp. Cajun Cayenne Hot Sauce
- 2 1/2 Tbsp. Bourbon Barrel Smoked Black Pepper
- 1 1/2 tsp. Curing Salt
- 1 tsp. Garlic Salt
A special note from the recipe author: "I had always wanted to make beef jerky and it's something my Grandpa had always encouraged me to do. He is actually the reason I got into smoking meats. He guided me through the whole process and it turned out to be a success. Unfortunately, he ended up passing away yesterday. He was a huge fan of Savory Spice and encouraged me with so many recipes and experiments. When Savory Spice founder Mike stopped in Springfield, MO, during his Chasing BBQ trip I got excited because that's my hometown! The name "Bucksnort" came about because that's what my grandpa named his ranch/farm back in Missouri.”
Plan ahead for this recipe, as you’ll need to marinate the beef overnight for the best results. You will also need a smoker and choice of smoking wood; try hickory for a richer flavor.
Trim any fat from the steak and slice against the grain to make strips; the strips can be any width you prefer but thinner is better. Place strips in a zip top bag. Whisk all of the remaining ingredients together into a marinade and pour it over the strips in the bag. Squeeze out any air and seal it shut. Gently massage the marinade into the meat for a minute or two and let it marinate overnight in the refrigerator.
Prepare the smoker to the manufacturer’s directions. Remove beef strips from marinade and pat them dry. Transfer remaining marinade to a small saucepan and simmer for 15 to 20 min. until it reduces by about two-thirds; reserve to use as a glaze later. Meanwhile, smoke beef strips in a single layer between 150 and 180 degrees for about 4 to 5 hours, or until the jerky is dry but still chewy and pliable. About an hour before the beef is done, pull the strips from the smoker and toss them in the reserved marinade glaze. Set strips back on the smoker for the last hour. Store the jerky in a zip top bag while it’s still warm; it will keep for several weeks in the refrigerator.