Wine aside, the biggest showstopper of the night was the house-cured beef jerky, which was smoky, sweet, and peppery all at the same time. I still am on a quest to find the recipe for it. The cured meat was designed to pair with the spiced 2007 Black Clover Merlot, and smokehouse almonds complemented the equally smoky Soldiers of Fortune Syrah.
Housemade beef jerky
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