Bourbon whiskey is a type of American whiskey – made primarily from corn – that has been barrel-aged.  Used in some recipes it infuses a rich flavor that tantalizes the taste buds, i.e, Bourbon chicken, Bourbon whiskey balls, Bourbon Pecan Pie (recipe below) and so we thought . . . why not Bourbon jerky??
For those who want to make their own Bourbon marinades for beef or venison jerky, you might find the links below helpful. They give not only ingredients but also directions for dehydration.
Bourbon marinade for beef (Recipe)
Bourbon venison jerky (Video)
However, if you want a quick and easy Bourbon marinade – ready-to-go, try these pre-packaged marinade mixes and finished jerky products available on Amazon:
Bourbon Pecan Pie
This is one of our favorite holiday pies – a variation of the traditional pecan pie. And we might add it is equally delicious warm or cold –
· 1 9-inch pie shell (unbaked – homemade or store bought)
· 3 Large eggs (beaten)
· 1/2 Cup brown sugar firmly packed
· 1/2 Cup light corn syrup
· 1/2 Cup dark corn syrup
· 2 Tablespoons REAL butter (melted)
· 3 Tablespoons Bourbon
· 1/4 Teaspoon salt
· 1 Cup fresh pecans chopped (you can use whole ones if you like)
· Prepare the crust in a pie pan but do not bake.
Preheat the oven to 350 degrees
1. Beat eggs in a large bowl.
2. Add the brown sugar into the beaten eggs ( Make sure all of the sugar dissolves and there are no lumps)
3. Stir in remaining ingredients: corn syrups, butter, salt, Bourbon and pecans
4. Pour mixture into unbaked pie shell.
5. Cover the edges with aluminum foil to prevent them from burning.
6. Bake for 40-50 minutes or until the center is set.
Watch the pie carefully the last 10 minutes for the top to ‘crust and crack’ – this means it is done. Do not over-bake.
7. Remove from oven, cool and enjoy.
Left over pie can be refrigerated.
Note: This pie is equally good without the bourbon.
For more great recipes – including Sugar-Free Cranberry Sauce – please visit I Can’t Believe It’s Sugar Free !
By David Moncrief