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Bourbon & Raspberry Jerky


  • 5-6 lbs eye of round roast


  • 2 cups raspberries
  • 1 can chipotle peppers in adobo sauce
  • cup bourbon
  • 1 cup maple syrup
  • 4 tbsp worchestershire sauce


  • Put all the marinade ingredients in a large container.
  • Slice the eye of round very thinly on it's lenght.
  • Put the slices in the marinade.
  • Close and refrigerate overnight, or for 2 hours.
  • Start your electric smoker at 140°F
  • Put your marinated slices of meat on the flat on the grates. I'm using a grill mat to prevent from sticking.
  • Smoke for 1 hours.
  • Increase to 175°F and smoke for 4-5 hours (or more).
  • The jerky should be ready when all dry and it should have a dark brown coloration with no white spot on it.
  • Take it out and let it cool down at room temperature.
  • I like to put some in vacuumed bags, it keeps them fresh longer and it's very convenient when you need a quick snack for a long day at work or during a long hike.