Hi Neah, I didn’t know you could use ground beef to make jerky. Do you worry about E. coli or salmonella? Or does the dehydrating kill everything. I know roasts can be used safely but I wasn’t sure about ground beef. I don’t think you were discouraging anyone from using an oven. A dehydrator is definitely nice way to do it especially if you are doing a lot of dehydrating. Thanks.
I personally don't worry about it any more than I would eating the same beef cooked medium as a hamburger, eating sushi or a rare- med/rare steak. I've eaten my meat this way for years and years, and thankfully, never been sick. But I understand some may be concerned about ground meat in particular, as there is potential for any pathogenic bacteria to be "mixed in" throughout the meat as it's ground. This article from USDA goes in depth about making jerky (and talks about ground beef in particular): www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/jerky They concluded, "For ground beef jerky prepared at home, safety concerns related to E. coli O157:H7 are minimized if the meat is precooked to 160 °F prior to drying." So, one could consider cooking the beef first and then trying to dry it, although I'm not sure how well that would work. But the key word here is "minimize" and the study findings also included samples where the bacteria was killed in the drying process. I've also found articles talking about how even steaks that aren't cooked over medium could still be contaminated. So there's always a risk when eating any "undercooked" meat, seafood, or produce. Cross contamination is a huge factor when it comes to spreading of e coli, so I would say that washing hands often and cleaning surfaces including the tray edges is also an important way to minimize the risk. As far as I can remember if the internal temp reaches 160 for at least 15 seconds, that's enough to kill it. I imagine this is happening, as the jerky that's coming out is completely cooked through at 3 hours (at 160 degrees) and is too hot to touch, but I haven't tested it officially. At the end of the day, if someone feels like it's a risk, just make burgers instead! (And make sure you cook them to 160 internally for at least 15 sec!) Thanks for brining this up!
I've been using ground beef for jerky for some time and love it. It's more tender than Eye of Round which also makes a good, lean jerky. I imagine if you are concerned about E.coli you could dehydrate first then when it reaches your desired dryness, simply put it in the oven for 15 to 20 minutes at 160 degrees. I believe our oven reaches up to 180 on "hold warm".
@@TRG36 This adds another dimension to Doctor Chaffee's assertion that "Plants are killing us" and quite accurate based on the number of Romain Lettuce recalls as compared to the number of ground beef recalls.
I live in Europe...most supermarkets in my country sell beef jerky in 25g packs (which is around 0.88 oz). The price for a lbs. is a whooping 54.2 Euros (equals 59.36 USD). I never actually bought one of these, as soon as I saw the price, I started making my own jerky 🙂
Within the last hour I went and bought a NESCO dehydrator from off the marketplace app for $30 and I went and got 90% ground beef from albertsons For $4.99 a pound. So I'm very excited to try it. I also bought a beef bottom round roast $4.99 a pound, Just to try that too. Later on I can get meat for a little bit cheaper when it's on sale more but right now I just want to get some made. You are truly an inspiration And a great help I'm sure too many more people than me. Edit: And now I'm making jerky.
SHUTUP!!!!!!😮👀🤯👀 DUDE !!! This is a COMPLETE GAME CHANGING LIFE MOD I'VE PRAYED FOR !!! I have a really hard time eating aLot of meat at one sitting and THIS'LL be my SECRET for a Long Long time. THANK YOU NEAH for all your hard work and information that NO BULL WILL HELP THOUSANDS !!! YOU Deserve a Million Plus Views for Saving 7.5 MILLION LIVES....you and baby Neah as well 👍👍👍
I'm going to try this with Redmond's smoked salts to flavor the jerky without spices or teriyaki sauce. 😃 I just tried the smoked salts last month, and they're delicious - hickory, cherry, and chef's blend. Thank you for the tips.
One of my best purchases was an electric Meat grinder. I went for a less costly one and it works perfectly for making my own ground beef. I can add as much or as little fat as I want and grind it coarse or fine. I may try making this.... Regretting now that I gave away my high-end dehydrator... You did a great job with your idea of how to make this.
I originally made this with 80/20 and didn’t like it. I then saw your video and you suggested a leaner ground beef for a better texture. I made it with 90/10 and I love it! I made the butter “sandwich “ and it’s delicious 🥰
I just did this with elk (it's supper lean and I had about 20lbs sitting in my freezer) and have been dipping it in beef fat. So simple and so satisfying! Thanks for the idea!
A rolling pin on a cutting board might speed up your process. Looks delicious! Thanks for showing us!! Woo!! lion diet! I'm at 100 days! You can do it!
Great idea 💡 I actually fried the trimmed fat from a brisket the other day to reduce the tallow and it ended up being like beef bacon pork rinds was incredible And if you get a grinder Sam's briskets are $2.96 a lb here
Grinding brisket, even with most of the fat cap removed, would make for a very high fat ground beef. As Neah indicated, that would probably not work well. Let us know how that goes for you if you try it.
@@valeriewalker954hi, I’m currently making some jerky out of ground beef by a variation of this, using my oven: someone suggested I dehydrate the meat at 160 degrees for 24 hours. I believe the texture will come out pretty crisp by then. I put the meat strips across racks, with a tray at the bottom to catch any drippings. I’ll see how it comes out!
I use paper clips to hang the strips of thinly sliced beef steak on the oven racks. They dangle perfectly so the heat gets to the entire surface of the meat strips.
I have a delicious deer jerky recipe made with deer burger. I use lowest setting in the oven. takes about 5/6 hours but when it's done you would never know it's not strips of meat.
The way you prepare the jerky is brilliant! I have watched man videos trying to find the best way, and you have by far the best method! Thanks for sharing with us.
We have a Jerky Gun or Jerky Cannon as they are called. Multiple tips can create flat or round. Its been good with the 93/7. I do a lot of the Beef Bottom Round as well slices with a knife. I am one years in Carnivore, its well worth the trip.
I bought a jerky gun from our local Fred Meyer but didn't care for the thickness of the end product. Neah's silicon mats allow for a much thinner product which I've attempted to achieve using parchment paper and two dinner plates pressed together. If one prefers a thicker, softer alternative though I wholly recommend a jerky gun. I personally prefer a very thin, almost "burned" product as it has a "crispy" texture. I'm not sure if the "over dehydration" effect my preferred texture has on nutritional value though so depends on one's personal preferences I guess.
@@neahsway yes, the parchment paper will make it much easier with sticky meat. I use Mt rolling pin for this all the time. I also put my raw meat in my smoker at a low heat fir 6-8hours to make jerky. Homemade is always better and way cheaper. So thanks for the video.
Why haven't I thought of this before? This is genious. I was just going to get some roast and have them cut it thin but this makes the fat/meat ratios way more even across everything.
What makes a good breakfast for me is two beef patties or one cooked with a slice of cheese then 4 eggs overeasy on top with extra real butter .cut it up and yum yum and the eggs seem to soften the stool better .
if you look up the usda meat cooking charts it says you can do beef at 130 degrees as long as the whole thing is held at that temp for more than 121 minutes. so if its tasting burnt after 4 hours you can probably drop the temp down a bit. of course dont trust a random youtube comment check the usda rules before you do this.
I'm also going to eventually get a jerky gun. I haven't made any yet but I'm very confident making it in the dehydrator and I plan on using a little hickory smoke liquid smoke onion garlic smoked paprika. I'll let you know how it turns out when I make it thank you for sharing this video first time I ever seen somebody actually do it! you did a wonderful job❤
I have also made it in my oven and it worked good! I also make chicken but I freeze breast first and slice it with my slicer real thin. I do salt it before drying!
Just purchased dehydrator! Hope this helps me eat more protein and fat. I can’t eat enough in 2 meals. You made it look SO EASY and fun. Thanks Neah, for the many ways you have inspired me the last 3 months. I haven’t been successful at carnivore yet, but I’m hoping this will help. I have dental issues and eating is such a struggle but this looks doable (plus burgers). And portable!! 🎶🦋💙
Hi Betsy... I also had to go to 2MAD after trying OMAD for a while for the same reason. Plenty of protein but not enough fat (energy). Now, no matter what I eat I add a tablespoon of butter or rendered fat to help increase fat plus a couple egg yolks depending on the meal, it's good mixed into shredded meats like brisket or pulled pork, if I feel that I need even more fat. Are you doing intermittent fasting? Add a teaspoon of fat to your coffee/tea (a liquid snack). I do 20 hours a day with a four hour eating window. I'm adjusting the time, slowly, to get that eating window in sync with the morning Insulin spike after you wake up. For snacks (which, other than the coffee, I don't eat because I'm eating enough fat to get me through the day), fry slices of pork or beef fat (cheaper than hamburger; talk to your butcher) until crispy just as you would pork belly or bacon but a crispier brown - salt and season to taste. Keep the rendered fat for butter replacement if it doesn't upset your stomach though I prefer the taste butter gives to meats. You should be eating from 0.8 to 1 gram of protein per pound of IDEAL body weight and a gram of fat or more per gram of protein eaten. Exercise is important to improve metabolism and, of course, to build muscle. If you follow those guidelines, I think you'll see improvements in your energy levels and your health. Good luck!
I prefer making my own jerky. I use a dehydrator but it CAN be done in the oven. So please don't discourage people who do not have a dehydrator. Great recioe, thanks.
Because of the volume, dehydrating in your oven will be more expensive if you do this regularly. A decent dehydrator will pay for itself pretty quickly though it will take up counter space. I'm a prepper so I feel strongly that a Sun oven is the best way to dehydrate food...sunlight is still free.
@@graveseeker I have a sun oven and it dies a great job for thid. I also own a dehydrator. I justvthink people need to know the oven will do this also if they don't ir can't afford a dehydrator
Hi Neah, I’ve just come across your channel while I’m exploring and preparing for starting the carnivore diet soon. Firstly, thank you for documenting your experience and paving the way for people like me as we start a diet where most people think I’m crazy. I particularly loved this video because I’m South African, and our jerky is called biltong. I’d say the only difference to American jerky is that we dry our meat on a very low heat setting, and the flavor profile we traditionally use is toasted coriander seeds, black peppercorns, cloves and nutmeg. We tend to hang dry big slabs of meat and then slice them (this is called biltong), or we make sausages (the sausage is called boerewors, and once we’ve hang dried it, it’s called droëwors) and we also make chili bites which are strips of meat seasoned with extra chili powder and dried. We typically eat biltong since babies as our parents use these pieces for babies to chew on when they start teething 😅 I’m not sure if you are using spices in your diet, but if you are, I’d really recommend you look into making it with these flavors as they are uniquely South African and insanely delicious. This video gave me the idea to make the sausage without the effort of stuffing it in casings, and then dry it. It was so quick and because I no longer live in South Africa, I get a taste of home at a fraction of the price and much less work 😃 Thanks again for your content 🙏🏽♥️
Beef jerky is very expensive in Germany, where I am. So I do my own with ground beef. I make it in my 9 in 1 airfryer. I like it when I'm outdoors, and I also use it for IGP training my Rottie. 😊
⭐⭐⭐I Have a NESCO 1000 watt…I never rotate the trays…I do not have to‼🥓🥓🥓Have you tried dehydrating bacon⁉Use the leanest bacon you can buy…it is delicious🥓🥓🥓‼‼‼But I love the way you spread the ground beef on the trays to make the home made jerky. Thank you for the inspiration‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
I’ve been carnivore lion 3 months. Lost a ton of weight and not looking back. I just made some picanha jerky with just salt. Delicious! Much more expensive. But for a ‘’treat’’ snack. Oh yea picanha has the heart.
Just stumbled upon your channel, thanks for a great idea! I actually have that same b dehydrator but I haven't used it on about three years. Not eating fruit and veggies anymore! I'm definitely going to dehydrate some hamburger this week.🙂
I make ground beef jerky in the oven sometimes because i don't have a dehydrator.. and definitely use the LEANEST possible... a dehydrator would make it a lot easier... i also make pemmican sometimes makes for a great high fat snack or "survival" food with an almost indefinite shelf life
@@neahsway pemmican.. super lean meat dried and essentially powdered, mix with tallow approximately 50/50 by weight. I add a bit of salt to the mix for flavor and well for salt . stored cool and dry will last for years and years
@@renee-claudetanguay9738 pemmican with just lean dried meat (dried enough to powder it) and tallow has an estimated shelf life of 5+ years (stored cool and dry environment).. that said, they have found pemmican that indigenous people stored back before "white men" that was still eatable
Thanks! I've been making jerky from ground beef for a while using a jerky gun and the oven. This sounds SO MUCH easier. I'm definitely going to try this method! 😍
Brilliant! I love ground beef jerky but haven’t made it in a while. I have the same dehydrator, just the square version and I have the mats. I never thought of using the mats for spreading. I have a jerky gun for making strips. I will DEFINITELY be making some soon. I think I will also do a salt free batch for the fur baby.
My husband harvested a deer this winter and my kids dont like it. So ive been trying to figure out ways to use the 20 lbs of ground venison in our fridge with only me eating it. With summer coming, we do alot of boating, kayaking and hiking. This will be perfect for me as i havent found any store bought jerky i can tolerate.
Neah, I love this video. Thank you for the time and effort. As a former Chicago resident, I love the reference - carnivores can create their favorites. I also enjoy the " real life" of being a parent - we live by each distraction free/child entertainment period. New subscriber. 😊
I’ve been considering beef jerky as a diet food because it takes longer to eat and chew so you end up feeling full or faster as compared to Wolfing down easier to chew meat. I am on the carnivore diet too. I didn’t realize you could just use cheap ground meat to make beef jerky using a dehydrator. I used to eat a lot of ground meat, but it doesn’t make me feel full like whole cuts of meat do, I don’t have an explanation for why. I’ll have to pick up a dehydrator and try this. Oh by the way, I did say that ground meat is “cheap” but even that’s over three dollars a pound where I live now too. The price of meat has just skyrocketed the last few years.
ALDIs has the best price of grass fed and finished ground beef. 4 to 6x more nutritious for a Buck or two more. Watch their weekly sales. They just bought Winn Dixie. They own Trader Joe’s. Quality private owned company.
I’m sure that when you buy jerky at the store the weight they show is precook weight. Worked at fast foods for a loooong time. And all the weights ( this includes regular restaurants ) are precook. A 1/4 pound burger is listed by the 1/4 pound of raw meat when it hits the grill. Not a 1/4 pound burger after it’s pulled from the grill. So your savings is probably even higher than your figuring.
Great videos, I subscribed today. My local grocery chain has a $2/lb. 80/20 sale coming up, so I'll fill my freezer and use your video as a guide for ground beef jerky. Thanks
I’m from uk and I’ve been carnivore for over a year. Today is the first day I ever even heard the word jerky, does this exist in the uk by another name? I gather that it is dehydrated mincemeat. Does this process stop it going bad? I’m definitely going to look into this “brand new” product!
Good job, I been making dehydrated jerky for like 20 years. I never went this simple with a recipe though. Good idea. Personally I would use some liquid smoke for a Smokey flavour as well. I’ll give this 1 a try though one day. Thanks for posting.
Ooh. Great idea!! I have been making dried steaks using these little sizzle steaks that our local store has but they rarely have them in stock. I am going to have to try this recipe.
Cool! Nice video/recipe. I've never tried to dry ground beef before 'cause most recipes call for a "jerky gun" which is just one more darned thing to buy, clean, and store. For those really worried about e-coli etc, sausage makers at home and in the factories use curing salts. But then they will have to worry about the cure giving them other problems--lol.
I am confused about the time. So you do 1.5-2 hours and rotate and then another 1.5-2 hours and done? Is it 3 hours total or 3 hours after you’ve rotated? And how many pounds of beef fit in the 5 trays?
It depends on the thickness they turn out to be, but on average I go 2 hours and then rotate, then 1 more hour for 3 hours total. I just did a batch yesterday that went for 4 hours total because the trays were a little thicker. So I ultimately go by feel and crispness. About 3.5 lbs of 93/7 is what fills the 5 trays.
Thanks for this. I'm new to carnivore and struggling to eat enough meat, so the idea of snacking jerky throughout the day works well for me. Dehydrator ordered (not your brand as it's 120v and I'm in the UK).
Hi Neah, I didn’t know you could use ground beef to make jerky. Do you worry about E. coli or salmonella? Or does the dehydrating kill everything. I know roasts can be used safely but I wasn’t sure about ground beef. I don’t think you were discouraging anyone from using an oven. A dehydrator is definitely nice way to do it especially if you are doing a lot of dehydrating. Thanks.
I personally don't worry about it any more than I would eating the same beef cooked medium as a hamburger, eating sushi or a rare- med/rare steak. I've eaten my meat this way for years and years, and thankfully, never been sick. But I understand some may be concerned about ground meat in particular, as there is potential for any pathogenic bacteria to be "mixed in" throughout the meat as it's ground.
This article from USDA goes in depth about making jerky (and talks about ground beef in particular):
www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/jerky
They concluded, "For ground beef jerky prepared at home, safety concerns related to E. coli O157:H7 are minimized if the meat is precooked to 160 °F prior to drying."
So, one could consider cooking the beef first and then trying to dry it, although I'm not sure how well that would work. But the key word here is "minimize" and the study findings also included samples where the bacteria was killed in the drying process.
I've also found articles talking about how even steaks that aren't cooked over medium could still be contaminated. So there's always a risk when eating any "undercooked" meat, seafood, or produce.
Cross contamination is a huge factor when it comes to spreading of e coli, so I would say that washing hands often and cleaning surfaces including the tray edges is also an important way to minimize the risk.
As far as I can remember if the internal temp reaches 160 for at least 15 seconds, that's enough to kill it. I imagine this is happening, as the jerky that's coming out is completely cooked through at 3 hours (at 160 degrees) and is too hot to touch, but I haven't tested it officially.
At the end of the day, if someone feels like it's a risk, just make burgers instead! (And make sure you cook them to 160 internally for at least 15 sec!)
Thanks for brining this up!
I've been using ground beef for jerky for some time and love it. It's more tender than Eye of Round which also makes a good, lean jerky. I imagine if you are concerned about E.coli you could dehydrate first then when it reaches your desired dryness, simply put it in the oven for 15 to 20 minutes at 160 degrees. I believe our oven reaches up to 180 on "hold warm".
More likely to get it from salad.
@@TRG36 This adds another dimension to Doctor Chaffee's assertion that "Plants are killing us" and quite accurate based on the number of Romain Lettuce recalls as compared to the number of ground beef recalls.
Apparently in America the beef is treated with bleach I hear. One of the reason the EU won't import US beef.
I live in Europe...most supermarkets in my country sell beef jerky in 25g packs (which is around 0.88 oz). The price for a lbs. is a whooping 54.2 Euros (equals 59.36 USD). I never actually bought one of these, as soon as I saw the price, I started making my own jerky 🙂
Holy smokes!!
That’s almost the price of a cheap dehydrator 😂
Within the last hour I went and bought a NESCO dehydrator from off the marketplace app for $30 and I went and got 90% ground beef from albertsons For $4.99 a pound. So I'm very excited to try it. I also bought a beef bottom round roast $4.99 a pound, Just to try that too. Later on I can get meat for a little bit cheaper when it's on sale more but right now I just want to get some made. You are truly an inspiration And a great help I'm sure too many more people than me.
Edit: And now I'm making jerky.
My jerky came out great and I am loving having it handy!!!!
SHUTUP!!!!!!😮👀🤯👀 DUDE !!! This is a COMPLETE GAME CHANGING LIFE MOD I'VE PRAYED FOR !!!
I have a really hard time eating aLot of meat at one sitting and THIS'LL be my SECRET for a Long Long time. THANK YOU NEAH for all your hard work and information that NO BULL WILL HELP THOUSANDS !!! YOU Deserve a Million Plus Views for Saving 7.5 MILLION LIVES....you and baby Neah as well 👍👍👍
Thank you so much!!
I'm going to try this with Redmond's smoked salts to flavor the jerky without spices or teriyaki sauce. 😃 I just tried the smoked salts last month, and they're delicious - hickory, cherry, and chef's blend. Thank you for the tips.
One of my best purchases was an electric Meat grinder. I went for a less costly one and it works perfectly for making my own ground beef. I can add as much or as little fat as I want and grind it coarse or fine. I may try making this.... Regretting now that I gave away my high-end dehydrator... You did a great job with your idea of how to make this.
Also a great way to incorporate organ meats for nose-to-tail eating!
Agreed!
I saw another gentleman use parchment paper to dehydrate many goopy things and it worked perfectly.👍
Great idea… think I’ll try my smoker to dehydrate,
@@kacotr27smoker works perfectly.
I originally made this with 80/20 and didn’t like it. I then saw your video and you suggested a leaner ground beef for a better texture. I made it with 90/10 and I love it! I made the butter “sandwich “ and it’s delicious 🥰
Awesome!
I just did this with elk (it's supper lean and I had about 20lbs sitting in my freezer) and have been dipping it in beef fat. So simple and so satisfying! Thanks for the idea!
This rocks! Thanks for the idea of using the flex ring as your template.
A rolling pin on a cutting board might speed up your process. Looks delicious! Thanks for showing us!!
Woo!! lion diet! I'm at 100 days! You can do it!
Heck yeah!! 🦁
This is what I do! I usually roll it out thin, between pieces of parchment paper. Super fast and less mess.
Great idea 💡 I actually fried the trimmed fat from a brisket the other day to reduce the tallow and it ended up being like beef bacon pork rinds was incredible
And if you get a grinder Sam's briskets are $2.96 a lb here
good stuff!
Grinding brisket, even with most of the fat cap removed, would make for a very high fat ground beef. As Neah indicated, that would probably not work well. Let us know how that goes for you if you try it.
I do have a grinder, going to try incorporating some organs next! 👍👍
I definitely need to check costco. Safeway has 93% lean at almost $10/lb yesterday. Edit: actually, walmart has it for about $6/lb.
I’ve been looking for something like this forever. I refuse to buy jerky from the store because of the price. Thank you for being so thorough.
I NEED to do this!! I am totally tired of purse bacon haha! 🥓 You explained everything so well. Thank you, Neah! I
Lion bacon maybe? We need a good hash tag for it lol... 😆
@@neahsway 🤣🤣🤣
Beef bacon is really yummy 🤤 😋 @@neahsway
Sorry for the stupid question, what is purse bacon? Is it just cooked bacon?
Purse bacon 😂😂😂😂😂😂😂😂😂😂 best laugh I have had in a long time.
i make jerky in my oven at 170 degrees…perfect.
How do I do it in the oven ? Do I use parchment paper on Cookie tray at 200 for 3 hours?
@@valeriewalker954hi, I’m currently making some jerky out of ground beef by a variation of this, using my oven: someone suggested I dehydrate the meat at 160 degrees for 24 hours. I believe the texture will come out pretty crisp by then. I put the meat strips across racks, with a tray at the bottom to catch any drippings. I’ll see how it comes out!
I use paper clips to hang the strips of thinly sliced beef steak on the oven racks. They dangle perfectly so the heat gets to the entire surface of the meat strips.
I have a delicious deer jerky recipe made with deer burger. I use lowest setting in the oven. takes about 5/6 hours but when it's done you would never know it's not strips of meat.
Recipe please?
The way you prepare the jerky is brilliant! I have watched man videos trying to find the best way, and you have by far the best method! Thanks for sharing with us.
We have a Jerky Gun or Jerky Cannon as they are called. Multiple tips can create flat or round. Its been good with the 93/7. I do a lot of the Beef Bottom Round as well slices with a knife. I am one years in Carnivore, its well worth the trip.
That's so cool! I totally want a jerky gun!
I bought a jerky gun from our local Fred Meyer but didn't care for the thickness of the end product. Neah's silicon mats allow for a much thinner product which I've attempted to achieve using parchment paper and two dinner plates pressed together. If one prefers a thicker, softer alternative though I wholly recommend a jerky gun. I personally prefer a very thin, almost "burned" product as it has a "crispy" texture. I'm not sure if the "over dehydration" effect my preferred texture has on nutritional value though so depends on one's personal preferences I guess.
@@neahsway We tried you way today and my wife likes it the best. It is so much easier and consistent drying.
Use a rolling pin to get the meat thickness even
Maybe with some parchment paper to keep it from sticking? That's a good idea.
@@neahsway yes, the parchment paper will make it much easier with sticky meat. I use Mt rolling pin for this all the time. I also put my raw meat in my smoker at a low heat fir 6-8hours to make jerky. Homemade is always better and way cheaper. So thanks for the video.
Use wax paper rather than parchment, much cheaper.
I’m so glad to hear SOMEBODY ELSE is getting about 1/2 raw to finished weight. Gotta pace myself when it’s in the house though😊
Just watched the video, walked over to the freezer and pulled out 4# ground venison, if you can do it, I can do it! Thanks for the inspiration:)
Yes!
Hey - we have the SAME dehydrator! - LOVE making the beef jerky and you're right, it's TASTY !♥!
kETOGENIC WOMEN RECCOMENDED YOUR CHANNEL - NICE VID
Why haven't I thought of this before? This is genious. I was just going to get some roast and have them cut it thin but this makes the fat/meat ratios way more even across everything.
You can't buy jerky in the stores because every single one is full of sugar .every one !!! I was shocked when I looked before I jumped.
What makes a good breakfast for me is two beef patties or one cooked with a slice of cheese then 4 eggs overeasy on top with extra real butter .cut it up and yum yum and the eggs seem to soften the stool better .
You are thriving! It's great to see.
Thank you 😄
if you look up the usda meat cooking charts it says you can do beef at 130 degrees as long as the whole thing is held at that temp for more than 121 minutes. so if its tasting burnt after 4 hours you can probably drop the temp down a bit. of course dont trust a random youtube comment check the usda rules before you do this.
I'm also going to eventually get a jerky gun. I haven't made any yet but I'm very confident making it in the dehydrator and I plan on using a little hickory smoke liquid smoke onion garlic smoked paprika. I'll let you know how it turns out when I make it thank you for sharing this video first time I ever seen somebody actually do it! you did a wonderful job❤
A healthier non-dairy spread is bone marrow, or even duck fat with salt. Thanks, this is great help.
Bone marrow sounds so delicous!
Bone marrow rendered reminds me a lot of clarified butter, which kind of makes sense because its the same animal.
I have also made it in my oven and it worked good! I also make chicken but I freeze breast first and slice it with my slicer real thin. I do salt it before drying!
I'm going to be traveling and I think this will work out much better than pemmican. Thank you for sharing what you have learned!
Just purchased dehydrator! Hope this helps me eat more protein and fat. I can’t eat enough in 2 meals. You made it look SO EASY and fun. Thanks Neah, for the many ways you have inspired me the last 3 months. I haven’t been successful at carnivore yet, but I’m hoping this will help. I have dental issues and eating is such a struggle but this looks doable (plus burgers). And portable!! 🎶🦋💙
Awesome! I bet you'll love the jerky texture this way, it's easy on the teeth and yes, so convenient! Let me know how it goes! ❤️
Hi Betsy...
I also had to go to 2MAD after trying OMAD for a while for the same reason. Plenty of protein but not enough fat (energy). Now, no matter what I eat I add a tablespoon of butter or rendered fat to help increase fat plus a couple egg yolks depending on the meal, it's good mixed into shredded meats like brisket or pulled pork, if I feel that I need even more fat. Are you doing intermittent fasting? Add a teaspoon of fat to your coffee/tea (a liquid snack). I do 20 hours a day with a four hour eating window. I'm adjusting the time, slowly, to get that eating window in sync with the morning Insulin spike after you wake up. For snacks (which, other than the coffee, I don't eat because I'm eating enough fat to get me through the day), fry slices of pork or beef fat (cheaper than hamburger; talk to your butcher) until crispy just as you would pork belly or bacon but a crispier brown - salt and season to taste. Keep the rendered fat for butter replacement if it doesn't upset your stomach though I prefer the taste butter gives to meats. You should be eating from 0.8 to 1 gram of protein per pound of IDEAL body weight and a gram of fat or more per gram of protein eaten. Exercise is important to improve metabolism and, of course, to build muscle.
If you follow those guidelines, I think you'll see improvements in your energy levels and your health. Good luck!
@@graveseeker thank you! 😊
I prefer making my own jerky. I use a dehydrator but it CAN be done in the oven. So please don't discourage people who do not have a dehydrator. Great recioe, thanks.
Because of the volume, dehydrating in your oven will be more expensive if you do this regularly. A decent dehydrator will pay for itself pretty quickly though it will take up counter space. I'm a prepper so I feel strongly that a Sun oven is the best way to dehydrate food...sunlight is still free.
Use whatever method works for you!
@@graveseeker I have a sun oven and it dies a great job for thid. I also own a dehydrator. I justvthink people need to know the oven will do this also if they don't ir can't afford a dehydrator
Hi Neah, I’ve just come across your channel while I’m exploring and preparing for starting the carnivore diet soon.
Firstly, thank you for documenting your experience and paving the way for people like me as we start a diet where most people think I’m crazy.
I particularly loved this video because I’m South African, and our jerky is called biltong. I’d say the only difference to American jerky is that we dry our meat on a very low heat setting, and the flavor profile we traditionally use is toasted coriander seeds, black peppercorns, cloves and nutmeg.
We tend to hang dry big slabs of meat and then slice them (this is called biltong), or we make sausages (the sausage is called boerewors, and once we’ve hang dried it, it’s called droëwors) and we also make chili bites which are strips of meat seasoned with extra chili powder and dried. We typically eat biltong since babies as our parents use these pieces for babies to chew on when they start teething 😅
I’m not sure if you are using spices in your diet, but if you are, I’d really recommend you look into making it with these flavors as they are uniquely South African and insanely delicious. This video gave me the idea to make the sausage without the effort of stuffing it in casings, and then dry it. It was so quick and because I no longer live in South Africa, I get a taste of home at a fraction of the price and much less work 😃
Thanks again for your content 🙏🏽♥️
That's so cool, thanks for sharing this! I can't do spices, but for others that's a great ideaa
Very interesting technique. I hadn't seen the meat pressed out that way before. Looks great.
Beef jerky is very expensive in Germany, where I am. So I do my own with ground beef. I make it in my 9 in 1 airfryer. I like it when I'm outdoors, and I also use it for IGP training my Rottie. 😊
You are a smart lady🎉 🙏
In Canada here a little jerky pack are around 15$ for a 1/4 off meats raw..
One minute into this, and I'm loving it. I just subscribed.
I absolutely love this my son got me a dehydrator for Christmas and that's exactly what I wanted to make was ground beef jerky
⭐⭐⭐I Have a NESCO 1000 watt…I never rotate the trays…I do not have to‼🥓🥓🥓Have you tried dehydrating bacon⁉Use the leanest bacon you can buy…it is delicious🥓🥓🥓‼‼‼But I love the way you spread the ground beef on the trays to make the home made jerky. Thank you for the inspiration‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
I’ve been carnivore lion 3 months. Lost a ton of weight and not looking back. I just made some picanha jerky with just salt. Delicious! Much more expensive. But for a ‘’treat’’ snack. Oh yea picanha has the heart.
Just stumbled upon your channel, thanks for a great idea! I actually have that same b dehydrator but I haven't used it on about three years. Not eating fruit and veggies anymore! I'm definitely going to dehydrate some hamburger this week.🙂
Love this! I’m going to get my dehydrator out and whip up a batch! 🙏❤️
Here 🇬🇧 they sell minced (ground) beef which is only 5% fat and that has been brilliant for me for several recipes.
You're LMNT video was AWESOME also, TY
I make ground beef jerky in the oven sometimes because i don't have a dehydrator.. and definitely use the LEANEST possible... a dehydrator would make it a lot easier... i also make pemmican sometimes makes for a great high fat snack or "survival" food with an almost indefinite shelf life
Awesome!
@@neahsway pemmican.. super lean meat dried and essentially powdered, mix with tallow approximately 50/50 by weight. I add a bit of salt to the mix for flavor and well for salt . stored cool and dry will last for years and years
How long does it last?
@@renee-claudetanguay9738 pemmican with just lean dried meat (dried enough to powder it) and tallow has an estimated shelf life of 5+ years (stored cool and dry environment).. that said, they have found pemmican that indigenous people stored back before "white men" that was still eatable
Yes!! beef tallow!! Second that. Mine tastes great especially after being flavored with beef patties. I git mine on amazon 7lbs for 40!
Hello from East Tx Beef jerk I will make some! Thanks Marvin Maly
You deserve the genious award of the year! And I want to copy what you do! Now I need to find a dehydratting machine first. Thank you so much.
They sell them at Bass Pro and Cabellas. I use my air fryer.
Thanks! I've been making jerky from ground beef for a while using a jerky gun and the oven. This sounds SO MUCH easier. I'm definitely going to try this method! 😍
Wow! Can’t wait to make it. My Ninja Air fryer has a dehydrator function.
Ooo! Let me know how it works in there, I've never really used an air fryer!
This is such a good idea. I'm running out of things to take to work. I'm trying this today.
Brilliant! I love ground beef jerky but haven’t made it in a while. I have the same dehydrator, just the square version and I have the mats. I never thought of using the mats for spreading. I have a jerky gun for making strips. I will DEFINITELY be making some soon. I think I will also do a salt free batch for the fur baby.
Oo a jerky gun! On my wish list ✨️
My air fryer has a dehydrate setting, this could be a good use for it.
My husband harvested a deer this winter and my kids dont like it. So ive been trying to figure out ways to use the 20 lbs of ground venison in our fridge with only me eating it. With summer coming, we do alot of boating, kayaking and hiking. This will be perfect for me as i havent found any store bought jerky i can tolerate.
oh wow, this is brilliant!
Thank you! :)
Neah, I love this video. Thank you for the time and effort. As a former Chicago resident, I love the reference - carnivores can create their favorites. I also enjoy the " real life" of being a parent - we live by each distraction free/child entertainment period. New subscriber. 😊
Awesome! So glad to have you! :)
Thank You for this. God Bless.
❤ thank you Neah
I’ve been considering beef jerky as a diet food because it takes longer to eat and chew so you end up feeling full or faster as compared to Wolfing down easier to chew meat. I am on the carnivore diet too. I didn’t realize you could just use cheap ground meat to make beef jerky using a dehydrator. I used to eat a lot of ground meat, but it doesn’t make me feel full like whole cuts of meat do, I don’t have an explanation for why. I’ll have to pick up a dehydrator and try this. Oh by the way, I did say that ground meat is “cheap” but even that’s over three dollars a pound where I live now too. The price of meat has just skyrocketed the last few years.
You could probably press the meat on parchment paper instead of that mesh.
You have inspired me again! I think I will try this. Thank you!
ALDIs has the best price of grass fed and finished ground beef. 4 to 6x more nutritious for a Buck or two more. Watch their weekly sales. They just bought Winn Dixie. They own Trader Joe’s. Quality private owned company.
Best part is no MSG.
I’m sure that when you buy jerky at the store the weight they show is precook weight.
Worked at fast foods for a loooong time. And all the weights ( this includes regular restaurants ) are precook. A 1/4 pound burger is listed by the 1/4 pound of raw meat when it hits the grill. Not a 1/4 pound burger after it’s pulled from the grill.
So your savings is probably even higher than your figuring.
Great content! Thank you for making the background music BACKGROUND music. SO MANY videos have the music way too loud.
Asian Fish Sauce : ingredients: Anchovies, sea salt
I do same but on an Pit Boss vertical smoker with hickory pellets, thats next lvl flavour
Great idea....good life 😊
Great videos, I subscribed today. My local grocery chain has a $2/lb. 80/20 sale coming up, so I'll fill my freezer and use your video as a guide for ground beef jerky. Thanks
A few minutes in a stand mixer for some protein extraction will improve the texture and a jerky Cannon would work well for this.
I’m from uk and I’ve been carnivore for over a year. Today is the first day I ever even heard the word jerky, does this exist in the uk by another name? I gather that it is dehydrated mincemeat. Does this process stop it going bad? I’m definitely going to look into this “brand new” product!
Love this and will try....eventually. need a dehydrator, but it looks super easy!! Thank you for this!
Truly interesting. Thanks for sharing.
Good job, I been making dehydrated jerky for like 20 years. I never went this simple with a recipe though. Good idea. Personally I would use some liquid smoke for a Smokey flavour as well. I’ll give this 1 a try though one day. Thanks for posting.
Ooh. Great idea!! I have been making dried steaks using these little sizzle steaks that our local store has but they rarely have them in stock. I am going to have to try this recipe.
Awesome 👍 Thanks for sharing this video.
I am so glad I dropped in on your channel. I will definitely give this a try!
Woo hoo, we’ve been waiting for this one!
Thanks for the video. Very well done. You're a natural. BTW, that dimple is a killer when you smile.
Cool! Nice video/recipe. I've never tried to dry ground beef before 'cause most recipes call for a "jerky gun" which is just one more darned thing to buy, clean, and store. For those really worried about e-coli etc, sausage makers at home and in the factories use curing salts. But then they will have to worry about the cure giving them other problems--lol.
Great demo video! I'll try this in my different dehydrater today. Thanks, Neah.
Great video! Informative and useful. Thank you!
I am confused about the time. So you do 1.5-2 hours and rotate and then another 1.5-2 hours and done? Is it 3 hours total or 3 hours after you’ve rotated? And how many pounds of beef fit in the 5 trays?
It depends on the thickness they turn out to be, but on average I go 2 hours and then rotate, then 1 more hour for 3 hours total. I just did a batch yesterday that went for 4 hours total because the trays were a little thicker. So I ultimately go by feel and crispness. About 3.5 lbs of 93/7 is what fills the 5 trays.
Hey you're pretty smart = Pretty and Smart !
This was so helpful. Can’t wait to get my dehydrator. Thanks!
Brilliantly done! I have the same dehydrator never thought to use that liner tray like that, thanks
NICE, thanks for the video
I have shared this in many carnivore groups❤
excellent lecture miss N.
thank you
I have found most jerky you can buy has sketchy ingredients and you really need to read the list before buying.
Thanks SO much, great idea!
Ooh, thanks, i have one of those i usually make my bacon in. I'll have to try this.
Great, thanks for the idea.
Thank you
This is BRILLIANT!! I've been using a jerky squirter 🤣
Thanks!
Thanks for this. I'm new to carnivore and struggling to eat enough meat, so the idea of snacking jerky throughout the day works well for me. Dehydrator ordered (not your brand as it's 120v and I'm in the UK).