The Ultimate Beginners Guide to Making Beef Jerky - Pepper Crusted Pineapple Jerky
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- Опубликовано: 19 ноя 2021
- Today we are talking Jerky. This tutorial is a beginners guide on how to make awesome beef jerky at home. If you have any questions, be sure to let me know.
You can find a printable recipe for our Pepper Crusted Pineapple Beef Jerky here: twoguysandacooler.com/pepper-...
Items used in this video:
Dalstrong Kiritsuke Chef's Knife (Omega Series): tinyurl.com/27rwh72a
Dalstrong Boning Knife (Crusader Series): tinyurl.com/cj5emmpk
Drying Racks: amzn.to/3nBL7pE
Sheet Pans: amzn.to/30FG8LB
5 Tray Dehydrator: amzn.to/3x5NqV7
9 Tray Dehydrator: amzn.to/3cw5luu
Custom Cutting Board: tinyurl.com/3ez3ww7f
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
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Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
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Eric
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If anyone hasn't said it, you're an excellent speaker. Clear, friendly, good motion
Wow, thank you!
Your the best. All my questions are answered. The best video on RUclips. I am now a professional jerky maker
Yes good pep. Thank you!!
Finally someone explained to me what against the grain means
Out of all the videos, this was the one; thank you so much for being thorough on both the dehydrator and oven and explicitly showing how to pasteurize. You rock!!!
I made this exactly to your specifications with 2lbs bottom round, across the grain and cooked in a dehydrator. It's perfection, thank you! Nice kick of pepper with just a hint of sweetness, and oh so tender. 5 stars!
You've inspired me to start making jerky myself, I like the chewy jerky more because it lasts longer to taste the awesome spices and other ingredients you put into the marinade.
It's going to be a first time for me but now that I've seen how easy it is I just have to try and make it myself, thanks for sharing.
As a jerky maker myself, I'm very happy you did the comparrison on the cut. Some of the recipes online swear by each way, but I've always been a fan of against the grain. I hadn't thought to put the pepper on once it was all laid out. I will have to give that a try next. Although I love my beef jerky to be hot as heck, so I may do something hotter. I love the idea of the pineapple juice to tenderize as well. I'll be doing that too.
I personally like orange juice, gives it a sweeter taste, but I've had it both ways. 👍👍
I just mix the coarse ground pepper into the marinade and swish it around the bag once the meat is in there and I usually get a pretty good coating of pepper. Of course you can always sprinkle more if you wish. I actually just made a batch this past weekend. Filled 2 1-gallon bags with my peppered jerky. I have always used lemon juice but now I’m curious about the flavor profile of using pineapple, sounds delicious.
I believe it's truly by preference. I can't stand store bought jerky since they are all extremely soft, marinated/super salty sort of thing and alot of times aren't even real strips of beef cuts, just ground beef for extra tenderness. I am weird & like my jerky tough, but thin so it's not annoying to chew through. (Not overly dried, hard to explain lol). I enjoy with the grain. But for certain types I think against the grain is nice in its own different way.
There are some special jerkies from local companies I've gotten it from and they're so good. But hard to come by.
& as a added note, you guys should try maangchis korean beef jerky recipe. It's so good & is a great base. I sometimes tweak it to make different flavors or make it non spicy for my kid.
@notfiveo but that one is 200$sharp one 😆
Pepper Pineapple! Whats next bulls semen and mouse wine jerky?
Thank you Eric shearing you're knowledge, your RUclips channel is just great and great recipes, Salami, prosciutto, different cheese recipes, now beef jerky, thanks Eric have great weekend 👍
This is what I have been looking for.
A recipe that's not heavy salted, and no sodium nitrates, and that's low in sugar.
Thank you.
Excellent and high-quality video, detailed and good explanation, thank you very much
Thank you for this recipe and I'm going to definitely try this one
another great interesting video you are sharing for free with us! Thank you so very much guys!!! Very generous of you :)
I'm so glad I've found this channel for every video being perfekt. And I'm even more glad about the dehydrator I just bought being the same as the one you guys got.
I have made several of your recipes, I love your videos and recipes!
Good voice to listen too, others take note and lose the I am who I am y'all tone . Thank you for having a helpful easy to listen to lesson.
Fantastic video Eric, and a valuable wealth of knowledge for anyone wanting to make their own beef jerky at home. Love the sound and looks of this marinade.
Thanks Russ. The marinade is BANGING!!! Very well balanced.
In process to making beef jerky , looks delicious, thank you for sharing your recipe, 👍🏼
I've watched tons of these videos, yours has me wanting to try this myself, wow, your why of speaking to the camera made me feel you we're speaking to me. Thank you for inviting me into your kitchen, I can't wait for my next lesson. I think I will be binge-watching while making bacon jerky.
My 9 tray Excalibur dehydrator is about 30 years old, and has been working nonstop without a hitch. Excellent products, imo. Great challenge..😎!!
again great video i always look forward to your content
Dude. You kill this stuff every time. I was a bit wary when I saw how much marinade you made. "that's way too much" At the end it was perfect.....just drops in the bowl. I am so happy the youtube algorithm pointed me in your direction. You know your stuff and I am happy to learn and watch every single video you make. Thank you.
LOL. Thank you. Yeah for beef jerky is you stick to 1/2 cup of liquid (in your marinade) per pound of meat it will absorb almost all of it. Thanks for being part of the channel!!
Very informative thank you
Thank you very much, chef. Great instructional video. I made my first ever batch of jerky using your recipe and have since made it a second time. I'm still working on dialing in the thickness of the slices, but the results have been super tasty. You've given me the confidence to start playing around with the recipe and diferent flavor profiles. Much appreciated!
Frozen meat and cheap Bread cutter from amazon... Around 20 dollars and saves a lot of work.
You can also make ground beef jerky easily. Just marinate your meat in the same spices and sauces and all you're doing is rolling it out into paint stir stick thickness patties (and you can use them as rolling pin guides). We do it all the time and love it cause my wife likes softer jerky like this, so it's good for the non-jerky fans too.
I just got a food dehydrator today and needed to know what kind of beef to order. This is the perfect thing to try while I'm waiting for the big beef, thanks!!!
@@Billkwando I usually use lean ground beef, because that's what's available, but medium is find too, it will just be more greasy/oily, due to more fat. But that's o.k., because tallow is a great preservative too. It is one of the main ingredients in Pemmican. An old dried and ground to powder and formed into blockss meat survival food from the pioneers (who learned it from the Natives I believe) that lasts forever. The tallow gives the meat some moisture, because for Pemmican, you need super dehydrated meat, like "snap it in half" dry as a bone, not like jerky where there's a little moisture left, for a nice chewy jerky texture.
It's all up to your preference really, whatever ground beef you like. I find it takes about 6 hours at 140-150 (after the initial hour at 165 to kill off any pathogens) That seems to be just the right texture for ground beef jerky about the thickness I quoted in the original comment. Look for a video here on YT called "World's Easiest Beef Jerky! No Jerky Gun? No Smoker? No Dehydrator? No Problem!" He shows the whole method and it's who I leanred it from.
@@MrBilld75 Got it, thanks a bunch! My dehydrator is partway into its 2nd hour and I was still running it on 162, so it's good I caught your post. I'll go turn it down.
@@Billkwando Quite welcome, glad to help.
Can you do one without soy sauce . Just spices would that work
Eric, We made this jerky last week with a rump roast. Our first jerky. We tried both cut directions and agree that across the grain is our preference. The flavor of this jerky is amazing. Better than any jerky I can remember. Thanks for giving us a great recipe and a new skill!
Just started my 4th batch. This stuff is addictive.
One of the best jerky recipes I’ve made so far. Nicely balanced 😋😋
What a wonderful jerky!
I will use your video as a reference for my jerky making.
Mate I made this recipe and it is THE BEST LOVING IT
Thank you very much
Nice video. Well put together.
3 hours into the drying, sampled a couple of thin pieces, amazing flavour and smell! Really struggling to cut even slices, even though I placed meat in the freezer for 50 mins, it seems too cold and froze the outside leaving the center a bit soft.
Made a 1.1kg batch. I substituted 1/2 tbsp chilli flakes with 1/2 teaspoon of freshly dried and crushed red birds eye chilli. Man, it's spicy but so so tasty! Thank you!
I'm going to get my butcher to slice for me in future
Love you propped the door open to let the moisture out , I learned the hard way. Your jerky will look gray if the smoke and moisture doesn’t have a way to get away. Great video !
This is almost exactly my "basic" recipe I have made dozens of times, except I dry mine in a smoker at about 150, so no liquid smoke.
Great job!
Wise man. I have tried both methods and I find the smoker the best. It preserves all the flavours that would have been destroyed by direct heat in the oven
i made this recipe and everyone begs for more. So now this is the only recipe I use and I enjoy giving it all year round. Thanks so much!!
Great to hear!
Just a great channel. Cheers!
Thank Eric for all the great info and recipes. I’ve made this recipe and your biltong recipe. I’d love to see more from scratch beef jerky recipes.
Hi Eric very nice video. We almost have the same ingredients except I added some brandy in my recipe. In my case I dry it under the mighty Sun for about 6 hrs. Though it can not be eaten right away, but It enhances the flavor kind of umami when lightly fried in oil after drying. After drying, I store it in the freezer in vacuum sealed bags. We call it here in the Philippines beef tapa.
Just put mine in the dehydrator. Can't wait to see how it comes out. I took the leftover marinade and a T-bone in a Ziploc Im gonna throw on the BBQ tomorrow. Should be excellent.
Nice clear video and to the point. Looks tasty. I’m going to try this with some venison
Wow, beef jerky is look delicious 😋
Thank you for your video
Thank you for this video. it's up for the next time I make jerky
Thanks for sharing!
Awesome. Thank you
Never clicked si fast before!... That recipe looks easy and tasty.. Will surelly try it!!
Thanks a lot 😊. I think you'll really enjoy it!
Thanks for sharing this
Great video, never heard of the pasteurizing after the jerky is out of the oven, thanks for the tip
Yeah this will help - i've made a couple oven batches that seemed to spoil after a few days
I made this recipe. It's fantastic. I'm going to try adding msg 😋
Hello my brother from another mother, I’ve just discovered your channel and am loving it, the information you’re providing is legendary, I’m learning so much more because of you so I thank you
Thanks and welcome!
Great video been maney years since I made any jerky I need to get back to it!
This was the perfect guide, thanks so much.
I made my first batch of ever home made jerky with this guide, and it came out amazing!
Going to pick up some more meat today and do my second batch, using the same recipe because damn, I want some more already.
I appreciate the guide!
Good job
What a great channel. Where have you been all my life? Have done your corned beef (as pastrami), will do the beef jerky. When braver, the salami....
Im trying this one tonight.
Thanks for this great video! Lots of great information. What do you recommend as far as storage of the jerky and how long can it be safely stored?
Thanks Eric! I'll be adding pineapple juice to my habanero jerky next time. Great idea!!
That sounds tasty!!
Why does this man not have more subs?!
This looks insanely good. I'll make some dried pineapple rings and use the juice from the can for this recipe.
Followed your instructions with minor altercations, I report amazing results!
I stumbled across your vids while searching for easy bacon making methods. I have watched several of your vids and found them very helpful and informative.. I just wanna say thank you very much and wish you and your family all the best Eric.. very well done my friend
Thank you for such a kind message. I'm glad you found them helpful.
@@2guysandacooler My absolute pleasure.. keep up the great work bro
First time I’ve never seen someone dry off the meat before dehydrating. Also always season beef jerky before dehydrating it’s truly the only way to have full flavor.
Been making black pepper encrusted red chili pineapple jerky for hunting camp for more than 20 years and it's always been a huge hit with just about everyone every season.
Can't go wrong with jerky no matter what you season it with.
Oh deer!
Wow Eric , now you read minds ,,, 😂 I’ve always liked jerky , I have a Vietnamese wife , the Vietnamese love it , just last night I was checking out how to make , 8 hours later here you are 😂😂😂😂,
Btw I’m head long into CHARTCUTERIE have bought lots of equip spices and fridge full of product ready for the next stage ,
Love you presentations , as previously mentioned you are an excellent teacher 👍👍👍, Tim bassett 🇦🇺🇦🇺🇦🇺
Thanks!
Another great video, Eric. We’ll give this recipe a try. We also want to try it with ground beef. I saw your comment to add Cure #1, don’t need to pasteurize. We have the SI smoker and cold smoke attachment. If we dry in the SI smoker with smoke, we could eliminate the liquid smoke, right? Any other tips/tricks for making ground meat sticks with this recipe. We plan to try both whole muscle & caseless ground. Thanks!
Hey Eric! If I were to dry the jerky on a pellet grill (Yoder 640) could I omit the liquid smoke and still have it work out? Thanks!
Yes. That would be even better
@@2guysandacooler TY ;-)
Amazing
In the Eighties we ended up with more venison than freezer space so I use the Thigh-ham to make ours. Cut against the grain, brined in 5 gal bucket so plenty of space for the meat. I think we oven dried it also...been a long time. Venison has no fat in their ham to speak of, so no trimming for fat. Finished with a solid gallon jar full.
Really enjoying your videos! Been doing a deep dive last few days. Thanks for all the info!
Have you ever tried it on the smoker?
Have you ever tried it on the smoker?
Glad you like them!
Yes. Comes out great as well!!
@@2guysandacooler good to know you can do it in a smoker, just got a new one yesterday.
good vid dood!!!
I’ve been looking for a pineapple juice recipe to do on the smoker. I think I’ll try yours. I also want to try one with pickle juice too
Thanks again Eric for an amazing demonstration....I won't tell my wife that I'm buying a Dehydrator 😆
The best jerky I've made is dehydrated on one of my smokers. I can roll the Masterbuilt Gravity Series at 150 degrees on charcoal and wood chunks or the Pit Boss at 180 on pellets. Both give a really nice smokey jerky that liquid smoke just can't match. But for indoors, if you do it regularly, a good dehydrator is a solid investment for jerky-making.
Leaving for Morocco on Thanksgiving day. But when I get back, this will be my first project. I will use the Smoke in It smoker to dry the jerky because it can maintain the 170 degrees you wanted for your oven. Plus, I will use the cold smoke generator instead of the liquid smoke (personal preference) Thanks for this recipe.
That's what I would do!!
oh my god im going to try this
I cut both with the grain and against the grain. Whether it's beef, Turkey, chicken or pork, I enjoy the variety of the different chew!
How would you store it and how long can I expect it to stay fresh? Thanks, love all your vids
You cav vacuum seal it and freeze it or refrigerate it. It will last several month sin the fridge or many months in the freezer
could you use the same recipe with ground beef? If not, do you have a video about using ground meats for jerky??
Looks awesome and i like the idea of using pineapple juice!!
nice video... like your website too
Super helpful video for a beginner!
If the jerky is going to be for backpacking where it's not refrigerated for a few days (pasteurized and in vacuum sealed bags) does it then need curing salt? Or only if its ground meat?
Fantastic video, Eric! Hopefully you can answer my question. I have an old, vertical air-flow dehydrator without adjustable temperature settings. Using a thermometer, I measured the temperature on the first 2 levels near the fan at around 110 degrees. Would it be safe/possible to dry the jerky at that temperature and pasteurize it afterward? Thanks in advance!
110 is danger zone and will probably spoil the meat
I make mine in airfryer, hanging the meat on wood skewers cut so that it rests against the top of the inner pot. It works very well!
Hello and fantastic video to preserve beef. How long will this keep at room temps and how long keep in ice box. John in Wilmer
good video.
Excellent video
Question: Do you like it better in the dehydrator or the oven?
Do you still like the dehydrator that you are using or would you buy something else if had the chance.
Thank you for sharing this video.
I like it better in the dehydrator. We love our dehydrators. We've been using them for 6 years with zero issues.
Been eating Biltong since I was born, but made some Jerky, and love it. but the oven way I will exchange for a "Braai". Webber or fire in the bush or at the fishing spot. Great video though.
Thanks again Eric, your channel rocks. I make a jerky almost exactly like this, but I'm hoping you have some more recipes on your site. If I have some commercial jerky that is absolutely amazing and send you some, or at least a link to it, would you be game to reverse engineering it?? I'd love to get your take on it.
Cool. I'd love to see it..
Hi Eric - this may sound crazy: have you ever made jerkey with pork tenderloin??? Thanks 🙏 love your content!!
I have and that is not a problem at all. The results tends to be more tender but also with less flavour compared to beef.
Cutting the eye of round against the grain vs with the grain - Yes, I agree that the beef is a tougher chew. It should be. It's jerky, not taffy. You want it manageable then cut it into bite-size pieces after it's dehydrated. Also, cutting against the grain, the meat dries differently and can be crumbly. I've been dehydrating eye of round for 40 years and I never cut against the grain.
When you bend or tear a piece of jerky, the inside should be WHITE and fibrous like cotton string.
Neat! Chef, do you have any recipes to do in an air fryer?
Ohhhh this sounds fantastic…. We can’t do sugar though. I wanted to thank you for all of the slicing, temps and timing info as well as the pasteurizing step at the end! Do you have any great no sugar recipes? Also, what is the best way to store this and how long can it be stored? Forgive me, I am brand new to this! Thank you so much for the great channel and info 😊
2 bucks a pound? I went to the store yesterday in Texas and the cheapest cut was 5 dollars a pound. It is so interesting how the prices changed so much in one year.
I just paid $5.99/lb here in San Diego
Thanks for the video but just a question. Do you need to pasteurize the jerky after the using the food dehydrator? Cheers.
My question is now that i found your video's and love the explanations about everything can you dry this also in that dry box that you showed how to make for biltong?!
Thank you and yes. You can dry in a biltong box. Watch my carne seca video 😉
Hi! I love your Work! Is it possible to get an ”nutrition declaration” for the jerky?!
I'm a with the grain guy. I love tough jerky.
Eric,
Another awesome video!
I’m a fan of with the grain jerky. I love that “ever lasting gobstopper” effect on the trail!
I was wondering why you dehydrate as opposed to smoke?
Thanks again.
I wanted this video to be a "Jerky for beginners" and not everyone has a super sweet smoker. So I tried to make it as basic as possible so that anyone can make this at home. Under normal circumstances I would have used my smoker for this!!
@@2guysandacooler You’re the man! Have a great thanksgiving. Got my first elk bresaola curing in my fridge. I’ll be sure to let you know how it turns out!
Hi Eric... is it possible to use biltong box for making jerky? Or is it better to use a dehydrator/oven because of the temperature? Thanks
Thanks for the great channel. I have learned a lot here. Could you possibly do a video on andouillie sausage? Thanks again.
ruclips.net/video/A1kwbubto1w/видео.html
@@2guysandacooler Awesome. Thank you from Allen Parish.
This is great. I just got a new oven that has a dehydrator function. I did a test run last week with some round steak. 4 hours and done with 1/4” thick meat at 200f.
A couple things. I used curing salt on mine. Do I need to pasteurize with curing salt? If I cut the curing salt, would I need to pasteurize if I’m drying it at 200?
If you use curing salt you don't need tp pasteurize. Also if you omit the curing salt but dry at 200f (or 200c) you don't need to pasteurize
@@2guysandacooler excellent
If only you knew how good this looks and how badly I want some lol
Excellent - what is the best way to store and how long will it store for?