BEEF JERKY - homemade beef jerky - MAPLE BOURBON FLAVOR
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- Опубликовано: 7 сен 2024
- I take from start to finish, How I make my beef jerky,,, and the flavor I make for you in my Maple Bourbon recipe (which is below),,, I love making beef jerky and I have no problem showing you how I do it.. I encourage you to make some for yourself and do what you like (flavor wise) ... i have to say it again, I love making beef jerky and eating it,,, I hope you do as well...
I keep the temp of the smoker between 130-150F
recipe:
Beef - I use Eye Of the Round
Curing salt (with sodium nitrite) - 2% - of the weight of the meat
Real Bourbon - 27g per Kilo of meat
Chipotle powder - 10g per Kilo of Meat
Maple Syrup - 80g per Kilo of Meat
That's exactly what I use,, have fun with your Beef Jerky and feel free to change something to your liking...
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Very professional
thanks so much... its greatly appreciated....
The guys at work love it!!!
Awesome... I hope so :) ... I have lots .....
Well done, another tasty batch.
thanks very much.... i love it...
That beef jerky looks absolutely stunning, greetings from Germany!
Thank you so much... I really appreciate that... I am very passionate about my beef jerky and everyone that's tried it loves it.... 😁...... and that is awesome because I still have family over there in Germany..... I haven't been back in a long time though....
Need more
Soon.. lol.. I'm making a big batch of hot, probably this weekend..
First 👍🏽👍🏽
thanks so much for watching..... this was inspired by you...
@@AndresSmokingHotFoodsgreat video and awesome tips. Thanks for sharing this recipe. I'm going to do this recipe maybe this week or weekend, lol
@@andrepatterson7058 that's awesome... you are very welcome..... have fun with it and if you have any questions don't hesitate to ask....
Is that Canning pickling salt?
hi,, no... i use salt with cure in it,, Sodium Nitrite... its just safer when making product like this (against bacteria)... or what people call Pink Salt... here in Canada as a normal person you can't buy it on its own, but you can buy it pre mixed with salt... thanks for watching...
What temperature was the smoker at
Thanks for watching .... I keep the smoker between 130-150 F..... you aren't trying to cook the meat, just having the hot air pass over it to pull out the moisture... that's why typically my batches take around 4 hours to make.... thank you...