Better Than Store Bought, You Have To Try This Teriyaki Beef Jerky Recipe
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- Опубликовано: 19 июн 2024
- Stop spending money on beef jerky and make your own at home. It’s super easy and delicious.
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Tip: when sealing a ziplock bag, fill a bowl with water and dip the bag up to the top, then zip it. it will push all the air out
Great comment. Forgotten tip
Or use a straw lol
@@kendalhunter1537 And inhale raw meat air? No.
Great tip
@@updownstate "Raw Meat Air"...! Haha...! Over in "Third-World" countries (France, for example), the eat Raw Horse Meat..! Steak Tartar!
(No, I'm not eating THAT, either!). Lol
Tip: like he said, the longer you marinade, the better! True, very true! Overnight at a very minimum, but 4-5 days is best! After 4-5 days the meat becomes a dark color because it is marinated to the core and super flavorful! I use 2/3 Worcestershire, 1/3 soy sauce and a good splash of liquid smoke. Then a bunch of Lawrys seasoned salt and garlic granules just before dehydrating! Perfect!
wow 5 days, that sounds way overkill to me especially for a thin cut like jerky! (even though the cuts in this video are WAY too thick)
@@Roger__Wilco try 5 days and get back with me....I did it unintentionally one time and afterwards it became my new standard!
@@trailerparkcryptoking5213 Fair enough, I'm going away for a couple weeks but I'll try it when I get back. Even though I'll be itching to just use it by day 2 lol
I normally do a day.
@@d.b.1176literally all you need.
Clear, concise, and great results. Thank you!
Great. Can’t believe the difference between not doing that last step of bagging it and doing it. Great tip
Thanks for the video, Got to try your recipe in my dehydrator.
Thank you, this video was very helpful, and much appreciated.
great segment. i use a similar recipe. i use my ZGrill smoker and just put it on smoke and do it for a couple of hours. thanks for sharing.
Thanks, I'll give it a shot!
Can't wait to try it 😊
Thank you for the video!! I've watched 5 videos before this, and yours was the most helpful. I'm going to try this for the first time, and I'm much more confident now. So many folks in the contents have had great tips as well.
Quick tip! When pulling the jerky off the grill put it in a paper bag so the meat can breathe. Helps keep the pieces moist
THANK YOU FOR GIVING THE COST ... looks delicious dude.
My mum makes it with just plain salt n it tastes super good.
Love this. Exactly the jerky I like
Everyone should try using a lot of Caraway seeds for even more flavor….makes jerky meat taste amazing….
The main reason one slices the cuts with the grain is if in a backpack, the jersey will not break up as much. If making Pemican, cut cross grain so it will powder easier.
Liked, hiking, camping, lake, summertime or granola bars.
This is one recipie i gotta try. Love jerky.
It's so good!
Your marinade is godlike..
Nice marinade 😋
Thank You!
Very good explanation on cutting meat for jerky. Teriyaki is my favourite. Bon appetite from Canader eh!
When I was a kid in Colorado 60 years ago jerky was so hard that it took an entire day of sucking and gnawing to eat one strip. This looks much more humane!
Use to love your vids on Instagram, but after getting booted off there, nice to see more vids on RUclips! Great content as always!
I love beef jerky Maciek!!! It's my favorite snack. 😊
It's so good!
your channel really improved, much respect how you grew this channel in this competitive bbq youtube space
Thank you so much! I appreciate that!
We're can I find the recipe for this jerky@@GrillinWithDad
Eye of round has always been my choice. I slice across the grain with a cheapo meat slicer. The freezer firm-up is also something I do. I go with about an eighth inch, but then again, I use a slicer. You can get vacuum containers for FoodSaver type appliances, which make marinating go faster. I also use a vacuum attachment to store it in mason jars. My recipe is similar to yours, but I put a little lime in it to add some dimension to the "kick."
Good info
OMG, I am going to hang this in my halogen oven for a few hours. Thank you so much for sharing ;~}
if you partially freeze the meat its easier to slice thinner
Looks great, Thank-You for posting. Is the recipe up somewhere?
I do have a beef jerky recipe up on my website. Grillinwithdad.com
Nice job
What's the exact measurements for seasoning/marinade?
Wish I was your neighbor! Another one I gotta try! TFS
Nice!
Great vid. Simple recipe and to the point. Leave that bag of meat in the fridge for 2 days.
Great teriyaki recipe. I'd add a little ginger too!
I do like the simple ones.
Have you ever used an oils in yours?
I think a tablespoon or so would be good for flavor and texture, but would shorten the shelf life going rancid...
To share my Go to recipe:
1 C. Soy sauce
1 C. Worcestershire sauce
2 Tbsp. liquid smoke
2 Tbsp. black pepper
2 Tbsp. Fajita seasoning
Cure as desired.
TNX 4 VID LOL
What size wire racks are you using in the XL egg ??
Looks great! How do you store it and how long can it be stored?
I store it in the ziplock bag to limit the exposure of oxygen. It's OK for a few days
I make beef jerky all the time,, my favorite is to just cut it and use a lot of pepper and a little salt on both sides.. But the way to store it is in a freezer bag in the freezer. Just take out what you want to eat and put the bag back in the freezer.. You will finish the bag before it ever gets freezer burnt and it is very good right out of the freezer!
How much does the jerky weigh after its made? Is the price of making it cheaper than buying it?
What are the measurements for your suggested receipe? Went to your receipe blog and this wasn't listed?
Tip: smoke at 150 for three hours, flip 1.5 hours in.
Great video. Just a tip put your meat in the freezer for a hour it's easier to cut.
mmm
Once it dehydrates it’s about hlf the weight. Cost about the same as some store bought when you factor in moisture. Then factor in 4-5$ bottle of teriyaki….
Using a leaner cut is better because the fat goes rancid before the beef goes bad. But I also usually eat all of my jerky before that could ever happen 😆
I prefer forking the meat thoroughly for maximum marination and subscribe to the 4-5 day soak too.
If you don’t have a GreenEgg can you use a regular charcoal grill? Thanks
Yes
Are the degrees in Fahrenheit or Celsius or kelvin? I wanna make this
Just from the sound of it, Farenheight. 180 Celsius would be WAY too hot. Probably not measuring in Kelvin lolol.
So how long will this keep? Wondering about using a food sealer and throwing it in the freezer - 6 mths? 1 yr? more?
That's a common question, and the most common answer is "I don't know-it's never around long enough to find out!"
I thought Leonardo DiCaprio was teaching how to make beef jerky for a second 😂
Great video. I wish you had weighed the jerky after cooking to show yield. That is the contributing factor to the high cost of Jerky. I bet it's close to store bought, but I'm sure much better.
$12 meat, $4 Teriyaki sauce, $2 extra spices and honey, $3 charcoal, Zip-lock bag, gloves clean-up products for the grill grate, etc...At least $22... Yield...maybe 3/4 lb. That comes
to a cost of $29 a lb. for the finished product. That isn't cheap !! Homemade Jerky is best suited for hunters who come home with 100 lbs. of game meat. BTW, that's how Jerky was invented,
as a method of preserving meat. Still a great video. P.S....Just checked, store bought Jerky is under $20 a lb. I guess you pay for quality, Thanks.
I use a vacuum sealer.
How do u dehydrate it without the tools? The old-school way?
Define old school... you mean just letting the meat dry on its own outside in places like africa?
Can other meats be used? Fish? Foul? Any recipe changes? I know and have tasted venison.
I prefer to put the meat and marinate in one of my plastic vacuum seal containers then vacuum seal the container to marinate and put that in the refrigerator for a couple days.
Recipe
And how much to put in
Looking good! Minus the red pepper flakes. Don't like spicy food.
I still prefer my jerky on dehydrator with liquid smoke. I dont know why But I much prefer it and thinner slices than my smoker
Me too.
Before I try it, how do I store the leftovers and how long will they last?
Store them in a ziplock bag in the fridge. Can last up to a week in the fridge
could you add liquid smoke to the marinade if doing it in the oven
you could
I use liquid smoke with the Nesco dehydrator.
Does this have to be refrigerated after it’s done?
No
I would, or consider using curing salt.
You don’t use any curing salt?
Not needed
Should you store it in the fridge?
Yes
Nice video, well explained. Lovely knife, pity you don't know how to use it. 'Nuff said..!
Can London broil be used??
Of course, steak, ground beef, any meat can be jerky including spam.
London broil / round is popular for jerky.
the dull knife though lol but great recipe.
I know what I'm a make next😅
Did exactly as you said to do, cooked it at 180 degrees and i have 4 pounds of charred meat that now has to go in the garbage can.
Interesting.did mine in an electric Master built and it came out perfectly.
Mine came out like charcoal too! Trashed it
Did you use oven or grill? Another channel said that if you use an oven, you should increase temp a bit but also Crack it open and leave it in longer (5-6 hours).
@@yardstickwhack I used my oven.
Celsius or Fahrenheit??? 😂
I cut the beef with the grain. Much better.
He looks like Leo DemoCrapio.
Drying meat ruclips.net/video/-aAmvFw3EEg/видео.html
lol to be fair the slices you are cutting are no where 1/4 inch lol those are like half inch lol at least.
Peices to thick, $12 for about 16 Peices
Nope, perfect and doesn’t eat like plywood
@@Paleotech1 Honestly to me this just seems like it comes out like way overdone steak from the unnecessary thickness, much more like plywood and I wouldn't even call it jerky.
I bet that tastes amazing but thats not real beef jerky.... real jerky is shelf stable and wouldn't go bad after 3-4 days
same marinade just use pink salt, will be shelf stable for weeks
Sir. Not 1/4 inch.
Way too thick! I have found that seasoning after you remove from marinade
I like my jerky on the thicker side 1/4". Marinade for around 16 hours then season with pepper right before the smoker
That's with a cross grain cut though. Not with the grain. Marinade 2 days before for cross grain as it doesn't soak as well
If your going to do a howl video with a marinade. Give the amounts you use. We are not mind readers
No no sir I did not like the long string feeling
I stopped to look over the recipe. But i find sales pitches.
Hard pass. I made jerky like this when I was 12. I want mine dry, and zero sugar. 1/8" 50/50 soy sauce and balsamic vinegar. If you want to save money on meat get some tilapia from the seafood section. Lastly use a little chief smoker with cardboard around it and cut across the grain.
Balsamic vinegar is expensive. I had a Little Chief Smoker and it did not work outside when it was used in cold weather. I should have wrapped it in cardboard to contain (keep in) the heat.
@@royjohnson465 agreed, I ran the chief for 12hours with no effect on dryness on a 65 degree evening and then put the cardboard it came in back on the outside and it then dried out the meat.
This can be useful though if you are just trying to smoke something like cheese. It's just not well documented to use insulation.
Balsamic vinegar is expensive but the acid does wonders for the flavor.
@@nathanbeisley ~Thank you for the very good report and advice. It was a big mistake of mine to give my Chief Smoker away. I should’ve kept it and tried the insulation thing then I would’ve kept it. I live in a very cold climate way far north. It would not work for me, but then with insulation it would’ve worked. Like you said insulation was not well documented and I didn’t know about at the time. I would never ever use it indoors of course. But for strictly smoking cheese for taste then it would’ve been fine where it does not need any heat to cook. I would like to try balsamic vinegar and soy sauce to soak jerky in sometime.
@@royjohnson465 peppers too. Smoking peppers is great!
Good job, but if you want to look a little more professional use the right knife for the job. I know that's a cool looking knife but no chef or butcher would use a chefs knife to trim or cut meat, that's for vegetables. Use the long thin width filet / boning knife for meat. No not a fish filet knife, I'm sure you have one that came with a set.
Always this guy in the chat.
You talk too fast.
Only if English is not your first language.
Come on bro it ain't jerky...
That’s a lot of throw-away plastic using this method dude.
You can get a vacuum container for marinating, and use mason jars for storage (with a vacuum attachment as a bonus.)