Hey just an update few days later...loved it...the crispness calmed down and could not have been happier. Now dad wants his onw supply...cheers to our next batch...love to get some input from you all...
Oh, my, Neal! You are keeping us busy! Already checking the ads for meat. I have to admit, we made jerky yrs ago using the tabletop, rotate the shelves pain in the butt dehydrator, using seasoned hamburger squeezed out of a tube. I loved the jerky but the process is the reason we haven’t made it for yrs. This looks so much better!
I've made beef jerky maybe 1-2 times in the past. It was my daughter's idea and she came up with the method. I suppose if you wanted them "cured" you would need to add some curing salt to the marinade. But ours never lasted more that 24-hours! These were smoked, of course! Elizabeth's Beef Jerky Marinade Ingredients: 2 pounds sirloin tip steak, thinly sliced 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon red pepper flakes 1 large dollop roasted hot pepper puree Hot pepper puree: For the pepper puree I use (by weight) roughly 3/5th jalapeno peppers, 2/5th serrano peppers and 1-2 habanero peppers. Roast them in the oven until starting to blacken a little and then blend them with some white vinegar, water, and salt to create a wonderful hot pepper sauce that can be added to just about anything. Freeze in Tablespoon sized portions for convenience. Enjoy!
I have to comment before I even watch this as we are on the same page so often. From that vegetable beef soup and potato's with chorizo in that breakfast dish on "The Flat Top King" (both awesome) to beef jerky on "Pellets and Pits" well, we love beef jerky. Now I don't have a smoker. We use a food hydrator and my wife has a special recipe using liquid smoke, sweet, and heat with favorite spices that is so good. In fact we recently found out that our son, and I think you know him would put the jerky in ziploc bags bring it to school and sell it to his friends. We thought he was eating it all and just loved it. Go figure that one. I am like you I love the pull and the chew. Not sure what she exactly puts in hers as with her it is a Government secret. Now I am going to watch what will be an awesome video!
Great job on your first batch. My pointers (worth about 2 cents)...1) Go at the lowest temp your smoker can do. I do 160 on my Camp CHef. Because you're trying to dehydrate it, not cook it. 2) to avoid stickage, you can either spray your clean racks with PAM, or do what I do, and take your racks out after 2 hours and turn each piece over by hand while still pliable. 3) London broil is my 2nd favorite cut for jerky. Eye of round is my first. I'll trim one up, cut it half, then slice on my slicer 1/4" with the grain (I like a chewy jerky like you). 4) a vacuum tumbler is awesome for even coating of spices and cure...I got one off Amazon for about $150. Once again, great job!
Love the videos and especially home made jerky 🤤. I use top round. I freeze it for about 2 hours and then slice it on my slicer around 3/16 - 1/4”. My marinade for approximately 4lbs at a time is 1/4 cup brown sugar, 3/4 cup soy sauce, 1/3 cup Worcestershire sauce, 1 tbs onion powder, 1 tbs garlic powder, 1 tbs celery salt, I mix it in 2, 1 gallon zip lock bags and refrigerate for 48 hours mixing every few hours or so. I use my Pit Boss vertical smoker @175 for approximately 4 hours or so to desired texture. Pull and put into ziplock bags over night and the moisture returns. To add heat I simply add cayenne pepper powder, fresh cracked pepper, and crushed red pepper before I put them into the smoker. Great heat and flavor.
Looks really good Neal! I've only made jerky in the dehydrator a few times and I'm always pretty happy with it. Totally wanting to try it in the smoker now that I have one. Thanks for another awesome video!
We love homemade beef jerky on the smoker! So many different recipes online to try. I like to pull mine off about 3-4 hours in at 180°. To me this give is the perfect chew without being too crunchy or brittle.
I made the Dr Pepper jerky on my master built at 155 degrees until bend and not break and everyone loved it put mine on racks but didn’t have a problem sticking looks good thanks for the videos
Dude...I just started fiddling with this and struck gold on my second try. I have some unbiased individuals I use as a "Taste Panel" for all of my creations. I use pork loin. They Love this.
Very nice... I love beef jerky! Years ago we used to rent a ski cabin upstate NY every winter, and it had a huge stone fireplace. We would slice and marinate the meat before we left, and let it dry out over the first night on the mantle. Always came out pretty decent. I enjoy peppered, and teriyaki. I've been using Bachan's Japanese BBQ sauce, that would probably be good as well!
We always do ours with the "London Broil", aka flank steak. Costs a bit more but we like the texture and that pull thing you talked about. We have a home brew marinade passed down from my FIL and use a dehydrator. For the heat/smoky element we mix Tabasco Smoky Chipotle sauce in with the marinade, easy to control the heat amount for repeatability.
We do this all the time on our Broil King Crown 500 pellet. We usually love doing it with Blade roast. We love the fattiness of the blade cheers from Brantford Ontario
I ordered 3 more of those air fryer trays from breville. Smoked the jerkey for 3 hrs on the pellet grill, then finished off in the breville on dehydrate. It came out great. Just spray the trays with Pam first and no sticking .
Oh yeah! I gotta smoke that! I had done jerky in the dehydrator for years with phenomenal success! Easy peasy, lemon squeezy (which by the way is a good thing on jerky)! Started out with Ron Popeil's 50-50 Liquid Smoke & Soy Sauce, and Googled it from there! The possibilities are endless!
Mine doesn't stick but im not making sweet jerky. But ive mastered my recipe and i want to learn about other flavors and profiles kinda scared of the sweet stuff
Neal... I apologise, I know you have told me before which Smoker you like to do the Beef Jerky... and I thought I took Notes... but for the life of me, I can not remember... I know it was the Video on the 3 Smokers... or grills... I think the Traeger was really smokey? Pit Boss... Traeger... Weber... I think was the 3 you did... but can't remember which one you liked the best.
THE KING OF JERKIES IS? SMOKED WILD GAME 👌👌OH LORD YUMMM You just can't beat it. I love Smoke Teriyaki Jerky. That my favorite! Next is soy sauce jerky, or just salt and pepper👉👉Pastrami Jerky is the best! but the seasoning are not easy to fine I love the smoke> Its like pizza> a smoke pizza is the best... Any kind of meat, birds, fish is great
Which Traeger are you using? I just recently bought the Traeger 34 pro and made jerky for Christmas gifts. I’ve made it for Christmas gifts for several years but in my dehydrators.
Looks great! I would start with some kind of spray oil on the grates. It did look like the meat was a bit over-dried coming off the smoker; you can help that by cutting the slices more evenly so you don't have thick and thin spots. Great-looking jerky though, I'd happily snack on that!
I made a dehydrator out of a old big broken down oven with a glass door. IT works GREAT! Uses very little electric. I took the racks and cover them with a screen > I set it out side, so the smell are not in the house. Onions and things is strong smelling,,, It would cost about 3k for a dehydrator of its size. My cost was FREE
@@PelletsandPits Cheers to you as well 👍👍many things can use for a heating element> Like a old space heater, a hair dryer, light bulbs, heat lamp bulbs, fire, List going on and on Or just like your doing 👍👍 that is great way too
Just a few pointers first I let mine soak for at least 2 days mixing twice a day next get some silicone rack mats then it should bend and kind of try to tear but not break keep trying it takes a few batches to dial it in
I avoid the jerky sticking to the grates by flipping them over once the top side has dried out a bit. I also do my jerky at the lowest heat setting where I can still get smoke. On my Masterbuilt Gravity that is about 160.
Different things I do- I cut with the grain, which leave long strands and makes it a little more chewy. I marinade in either gallon sized zipper bags and toss them around once in awhile or even better, marinade them in vacuum sealed bags (I LOVE marinating with vacuum, especially steaks). And I also add a small amount of curing salt, I thin ots #1, the pink stuff to increase shelf life, especially if I'm going to travel and am not sure if my RV fridge is going to keep it safe. I let it cool overnight, then vacuum pack small packs. Also, I have tried covering my racks with butcher paper because mine also stick, but decided it leaves too much grease so I end up just scraping the jerky off with a metal spatula. I do like making beef sticks with the same marinade etc using a jerky "gun" and 90/20 ground beef. Vacuum packed, it's nice and juicy and similar to slim Jim's. Quite a bit cheaper though...
I always flip each piece about 1 1/2 hour of smoking. they are beginning to stick then. Flip again in 1 1/2 hour and they won't stick again. I always use London Broil
You should check out Walton's, Inc in Wichita. They have a ton of flavors for jerky and a lot of other stuff. My recent favorite is "restructured jerky" which is basically ground beef that you season and then use a "meat gun" which looks like a large caulking gun. It's more like a beef stick but it's super easy and you don't have to try to cut all those jerky pieces. Should give it a look.
My first thought was that instead of however many griddles and however many pellet smokers, you could have not bought one of those and bought a meat dehydrator instead lol
My 14 year old son took some of my jerky to school and shared with his friends. They all said they want to buy my jerky. I know how the FDA and laws work though and not sure I want to go down that road. All it would take is 1 person to get sick or have an allergic reaction to a certain spice and I would be toast. I know I could probably sell it for $2.50-$3.00 an ounce and make good money but the risk seems to high. Thoughts?
As you said...insurance would be through the roof...and it only takes one...BUT....and if you ever hear me say anything....if you have the desire and means....go for it...I would do it correctly...nnot bootleged kinda thing...but absolutely follow your dreams...
I think when I see ground style it makes me think of sticks etc...but I like the chew...the tear etc...not saying I dont like sticks...but whole different experience
They have some tunes that look like caulk guns so it shoots it out in about a 1inch strip by maybe a 1/4 or slightly less that's what I had in mind. Someday I'm going to get brave. Thanks
I've tried to make it and had a few batches turn out pretty good but for the most part they were fails. If you decide to do make sure you use the leanest chuck you can find
And don't do what I did and go out and buy the most expensive processing equipment only to find out its no good. Some youtubers are no good and have sponsorships
Here is a example of the Pastrami jerky. GET THE DELI Slice Pastrami,. at the stores, and make a soy sauce up for it to soak in. lay it out on cookie, sheets, on the screen racks. and with in couple of hours its done. YOU DON'T WANT IT LIKE GLASS Ok You want a little soft and flexible THAT IS PASTRAMI JERKY OOOOOH LORD YUM
Jerky homemade is such a treat!!!!!!! Ingredients (to make 2.3kg (5lb)) 2 kg (5 lb) lean brisket 470 ml (2 c) Kikkoman soy sauce 470 ml (2 c) Worcestershire sauce (Neil likes Lea & Perrins) 470 ml (2 c) thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, Soy Vay Veri Veri Teriyaki) 240 ml (1 c) liquid smoke (it’s not always easy to find, so any brand will do) 120 ml (1/2 c) Karo dark corn syrup (you can also try blackstrap molasses) 3T garlic powder 3T onion powder 3T sesame seeds 3T brown sugar 1t cayenne pepper Here’s my recipe I like to leave it for 24-48hrs in fridge b4 smoking
Hey guys i love watching the videos but lets be honest. Those of us who are making jerky on smokers are only giving the smoke flavor you can add whatever you want to the marinade its just gonna be smoky. Dont wast your time add all these misc. Ingredients its just gonna be smoky maybe a little spicy if you add red chilli flakes
Jerky looks great! If you want a great jerky recipe, check of Susie Bulloch's Dr. Pepper Jalapeño jerky recipe. It's suuuuuuper good a d one of my favorites. It's been my goto recipe for the last few years!
Hey just watch your jerky vid. NICE. Here is some advise never eat it right of the grill. Bag it in ziplock bags while its hot with a few paper towels. And give it time to steam up and you won't have those crunch edges. MY CUSTOMERS HATE THAT.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hey just an update few days later...loved it...the crispness calmed down and could not have been happier. Now dad wants his onw supply...cheers to our next batch...love to get some input from you all...
Like to see you do it on the LSG and let us know if there are any differences in cook time or flavor
Do you have anymore Videos on Beef Jerky?
I am so Proud of y'all for your First Beef Jerky...
"Bravo Darlings... Bravo"
Oh, my, Neal! You are keeping us busy! Already checking the ads for meat. I have to admit, we made jerky yrs ago using the tabletop, rotate the shelves pain in the butt dehydrator, using seasoned hamburger squeezed out of a tube. I loved the jerky but the process is the reason we haven’t made it for yrs. This looks so much better!
I was my my Ingles Yesterday....their london broil was on sale...great time to buy and try....cheers
I've made beef jerky maybe 1-2 times in the past. It was my daughter's idea and she came up with the method. I suppose if you wanted them "cured" you would need to add some curing salt to the marinade. But ours never lasted more that 24-hours! These were smoked, of course!
Elizabeth's Beef Jerky Marinade
Ingredients:
2 pounds sirloin tip steak, thinly sliced
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon red pepper flakes
1 large dollop roasted hot pepper puree
Hot pepper puree:
For the pepper puree I use (by weight) roughly 3/5th jalapeno peppers, 2/5th serrano peppers and 1-2 habanero peppers. Roast them in the oven until starting to blacken a little and then blend them with some white vinegar, water, and salt to create a wonderful hot pepper sauce that can be added to just about anything. Freeze in Tablespoon sized portions for convenience.
Enjoy!
Hey thanks for sharing....
Are you from New Mexico... we here in NM would do something like this.
Thank YOU so much for taking the time to give us these great recipes.
The Pit Boss jerky kits are pretty good. Look forward to when you make your own recipe. Appreciate all y’all do.
I honestly was impressed...cant wait...thank you
I have to comment before I even watch this as we are on the same page so often. From that vegetable beef soup and potato's with chorizo in that breakfast dish on "The Flat Top King" (both awesome) to beef jerky on "Pellets and Pits" well, we love beef jerky. Now I don't have a smoker. We use a food hydrator and my wife has a special recipe using liquid smoke, sweet, and heat with favorite spices that is so good. In fact we recently found out that our son, and I think you know him would put the jerky in ziploc bags bring it to school and sell it to his friends. We thought he was eating it all and just loved it. Go figure that one. I am like you I love the pull and the chew. Not sure what she exactly puts in hers as with her it is a Government secret. Now I am going to watch what will be an awesome video!
ahahah How could a guy enter a code to get that contract with the recipe on there
Great job with the Jerky. Looked really good. Thanks for sharing with us. Fred.
Thanks Fred...appreciate ya
Spray your grates with cooking spray, not only greatly reduces sticking but really helps with clean up.
That's a good idea!
Looks pretty good Neal. Definitely going to try and make some. I like jerky a lot. Have an awesome day.
Thanks, you too Robert
Great job on your first batch. My pointers (worth about 2 cents)...1) Go at the lowest temp your smoker can do. I do 160 on my Camp CHef. Because you're trying to dehydrate it, not cook it. 2) to avoid stickage, you can either spray your clean racks with PAM, or do what I do, and take your racks out after 2 hours and turn each piece over by hand while still pliable. 3) London broil is my 2nd favorite cut for jerky. Eye of round is my first. I'll trim one up, cut it half, then slice on my slicer 1/4" with the grain (I like a chewy jerky like you). 4) a vacuum tumbler is awesome for even coating of spices and cure...I got one off Amazon for about $150. Once again, great job!
Love the videos and especially home made jerky 🤤. I use top round. I freeze it for about 2 hours and then slice it on my slicer around 3/16 - 1/4”. My marinade for approximately 4lbs at a time is 1/4 cup brown sugar, 3/4 cup soy sauce, 1/3 cup Worcestershire sauce, 1 tbs onion powder, 1 tbs garlic powder, 1 tbs celery salt, I mix it in 2, 1 gallon zip lock bags and refrigerate for 48 hours mixing every few hours or so. I use my Pit Boss vertical smoker @175 for approximately 4 hours or so to desired texture. Pull and put into ziplock bags over night and the moisture returns. To add heat I simply add cayenne pepper powder, fresh cracked pepper, and crushed red pepper before I put them into the smoker. Great heat and flavor.
Hey I appreciate that..ill save for later..thanks
Homemade beef jerky.......it can be so awesome!! Thanks for sharing this Neal. Great stuff. I spray my grates prior.....found it doesnt stick as much!
Hey I appreciate that..cheers
Love me some jerky. I have yet to try it on my Pit Boss but it’s on my list. Looks delicious!!
You should for sure...duck jerky all day long
now you got me wanting to make Jerky. Awesome job guys..
snacking on some now..ahhaha no kidding...
Looks really good Neal! I've only made jerky in the dehydrator a few times and I'm always pretty happy with it. Totally wanting to try it in the smoker now that I have one. Thanks for another awesome video!
You should! Maybe smoke then dehydrate
@@PelletsandPits You know that's not a half bad idea. I just may have to give that a try.
We love homemade beef jerky on the smoker! So many different recipes online to try. I like to pull mine off about 3-4 hours in at 180°. To me this give is the perfect chew without being too crunchy or brittle.
Sounds great!
I made the Dr Pepper jerky on my master built at 155 degrees until bend and not break and everyone loved it put mine on racks but didn’t have a problem sticking looks good thanks for the videos
DR Pepper keeps coming up for sure..thanks
Dude...I just started fiddling with this and struck gold on my second try. I have some unbiased individuals I use as a "Taste Panel" for all of my creations. I use pork loin. They Love this.
Thanks for sharing! Thats crazy and had no idea..thanks
Very nice... I love beef jerky! Years ago we used to rent a ski cabin upstate NY every winter, and it had a huge stone fireplace. We would slice and marinate the meat before we left, and let it dry out over the first night on the mantle. Always came out pretty decent. I enjoy peppered, and teriyaki. I've been using Bachan's Japanese BBQ sauce, that would probably be good as well!
Very cool!
Perfect selection ❤
looks perfect :) jerky was the first thing i made on my LSG.... came out awesome!
That is awesome!
We always do ours with the "London Broil", aka flank steak. Costs a bit more but we like the texture and that pull thing you talked about. We have a home brew marinade passed down from my FIL and use a dehydrator. For the heat/smoky element we mix Tabasco Smoky Chipotle sauce in with the marinade, easy to control the heat amount for repeatability.
Thanks bud...
Perfect timing.. I’m heading to Walmart in a little while. If they have any London broil I’ll try making some.
Awesome
Love beef jerky! Great idea
Try the high country jerky mix. I think you will like it.
TY
We do this all the time on our Broil King Crown 500 pellet. We usually love doing it with Blade roast. We love the fattiness of the blade cheers from Brantford Ontario
Thats awesome....I like the fat as well..some seem grossed out by it...I like it..hahah
@@PelletsandPits yup. Cheers
I ordered 3 more of those air fryer trays from breville. Smoked the jerkey for 3 hrs on the pellet grill, then finished off in the breville on dehydrate. It came out great. Just spray the trays with Pam first and no sticking .
WOW....thanks for that...cheers...
I plan on doing some for the first time soon!
I like mine crispy!
Absolutely...i do as well...thank you
Oh yeah! I gotta smoke that! I had done jerky in the dehydrator for years with phenomenal success! Easy peasy, lemon squeezy (which by the way is a good thing on jerky)! Started out with Ron Popeil's 50-50 Liquid Smoke & Soy Sauce, and Googled it from there! The possibilities are endless!
Heck yeah...thanks
London broil is the best for jerky. Hardly any fat. I marinate min in soy and worcestershire sauce overnight with spices added. Comes out great.
I like the broil...i liked the chuck as well..i think we mentioned that we liked little bits of fat...
Mine doesn't stick but im not making sweet jerky. But ive mastered my recipe and i want to learn about other flavors and profiles kinda scared of the sweet stuff
Neal... I apologise, I know you have told me before which Smoker you like to do the Beef Jerky... and I thought I took Notes... but for the life of me, I can not remember... I know it was the Video on the 3 Smokers... or grills...
I think the Traeger was really smokey?
Pit Boss... Traeger... Weber... I think was the 3 you did... but can't remember which one you liked the best.
Looks amazing
THE KING OF JERKIES IS? SMOKED WILD GAME 👌👌OH LORD YUMMM You just can't beat it. I love Smoke Teriyaki Jerky. That my favorite! Next is soy sauce jerky, or just salt and pepper👉👉Pastrami Jerky is the best! but the seasoning are not easy to fine I love the smoke> Its like pizza> a smoke pizza is the best... Any kind of meat, birds, fish is great
Which Traeger are you using? I just recently bought the Traeger 34 pro and made jerky for Christmas gifts. I’ve made it for Christmas gifts for several years but in my dehydrators.
@@rebeccadees2300 newer ironwood xl
Silly question but what if you don't use the cure?
not sure...
Stuck to the grates because the brown sugar baked them like a glue. Great looking jerky all the same! 🇨🇦👍🏼
Looks great! I would start with some kind of spray oil on the grates. It did look like the meat was a bit over-dried coming off the smoker; you can help that by cutting the slices more evenly so you don't have thick and thin spots. Great-looking jerky though, I'd happily snack on that!
Thanks 👍
If you got a sticking problem? Cookie baking sheets will help
TY
@@PelletsandPits w
I made a dehydrator out of a old big broken down oven with a glass door. IT works GREAT! Uses very little electric. I took the racks and cover them with a screen > I set it out side, so the smell are not in the house. Onions and things is strong smelling,,, It would cost about 3k for a dehydrator of its size. My cost was FREE
Thats awesome ...thanks for the info...cheers
@@PelletsandPits Cheers to you as well 👍👍many things can use for a heating element> Like a old space heater, a hair dryer, light bulbs, heat lamp bulbs, fire, List going on and on Or just like your doing 👍👍 that is great way too
Just a few pointers first I let mine soak for at least 2 days mixing twice a day next get some silicone rack mats then it should bend and kind of try to tear but not break keep trying it takes a few batches to dial it in
Got ya...ty
I have wanted to do this for a while looks good. Wonder what the shelf life would be if you vacuum sealed it and tossed in an oxygen absorber....hmm.
above my paygrade for sure...I dont know If I could resist not eating it...hahahaha
I've always wanted to try this, this will motivate me to get off my ass and give it a go. Thanks.
heck yeah....its all about learning...good and bad
I avoid the jerky sticking to the grates by flipping them over once the top side has dried out a bit. I also do my jerky at the lowest heat setting where I can still get smoke. On my Masterbuilt Gravity that is about 160.
ty
Different things I do- I cut with the grain, which leave long strands and makes it a little more chewy. I marinade in either gallon sized zipper bags and toss them around once in awhile or even better, marinade them in vacuum sealed bags (I LOVE marinating with vacuum, especially steaks). And I also add a small amount of curing salt, I thin ots #1, the pink stuff to increase shelf life, especially if I'm going to travel and am not sure if my RV fridge is going to keep it safe. I let it cool overnight, then vacuum pack small packs. Also, I have tried covering my racks with butcher paper because mine also stick, but decided it leaves too much grease so I end up just scraping the jerky off with a metal spatula. I do like making beef sticks with the same marinade etc using a jerky "gun" and 90/20 ground beef. Vacuum packed, it's nice and juicy and similar to slim Jim's. Quite a bit cheaper though...
great insight...ty
I use a vacuum tumbler industry secret
Can't copy the link Stx1000 Ce vacuum tumbler I have 4 of them I'm giving yall game guys use it well
did u rinse the slices of the marinade
I did not...
@@PelletsandPits cool thanks looks great
165 degrees 6 1/2
Looks delicious buddy
Thank you
I always flip each piece about 1 1/2 hour of smoking. they are beginning to stick then. Flip again in 1 1/2 hour and they won't stick again. I always use London Broil
Awesome...thank you
You should check out Walton's, Inc in Wichita. They have a ton of flavors for jerky and a lot of other stuff. My recent favorite is "restructured jerky" which is basically ground beef that you season and then use a "meat gun" which looks like a large caulking gun. It's more like a beef stick but it's super easy and you don't have to try to cut all those jerky pieces. Should give it a look.
will do thanks
What brand of jerky are you talking about? I’m not far from you and would like to try it.
Crocket Creek
Ideally you want to do jerky at 140° to 150° range i lightly oil my racks.
Your drying not cooking..
And you use a cure
And wait 2 weeks I've found 180 for 3 hours is great if your jerky is about 1/4 in to 1/8 in thick
To high temperature
Waiiitttttt. I thought you were the flat top king?
I have started this channel about this time last year....
I use Pam on the grates
TY
My first thought was that instead of however many griddles and however many pellet smokers, you could have not bought one of those and bought a meat dehydrator instead lol
ahhahahaha
Put your meat in a airtight container to marinate, and give it a good shake every time you go in the fridge😊
Absolutely....thanks Bobbi
I'm with you, your jaw should be tired after four pieces LOL
ahhahaha
You forgot to tell everyone you Wana put that meat in the freezer for an hour to be able to cut them into them nice thin strips
5:00
SPRAY your grates with PAM... or the meat will stick...
Ask me how I know...
BAHAAHHAHAHA....
ahhah true...thanks for the tips
My 14 year old son took some of my jerky to school and shared with his friends. They all said they want to buy my jerky. I know how the FDA and laws work though and not sure I want to go down that road. All it would take is 1 person to get sick or have an allergic reaction to a certain spice and I would be toast. I know I could probably sell it for $2.50-$3.00 an ounce and make good money but the risk seems to high. Thoughts?
As you said...insurance would be through the roof...and it only takes one...BUT....and if you ever hear me say anything....if you have the desire and means....go for it...I would do it correctly...nnot bootleged kinda thing...but absolutely follow your dreams...
I've been thinking about making Jerky from hamburger. What's your opinion about this? Man I love Jerky.
I think when I see ground style it makes me think of sticks etc...but I like the chew...the tear etc...not saying I dont like sticks...but whole different experience
They have some tunes that look like caulk guns so it shoots it out in about a 1inch strip by maybe a 1/4 or slightly less that's what I had in mind. Someday I'm going to get brave. Thanks
I've tried to make it and had a few batches turn out pretty good but for the most part they were fails. If you decide to do make sure you use the leanest chuck you can find
And don't do what I did and go out and buy the most expensive processing equipment only to find out its no good. Some youtubers are no good and have sponsorships
Here is a example of the Pastrami jerky. GET THE DELI Slice Pastrami,. at the stores, and make a soy sauce up for it to soak in. lay it out on cookie, sheets, on the screen racks. and with in couple of hours its done. YOU DON'T WANT IT LIKE GLASS Ok You want a little soft and flexible THAT IS PASTRAMI JERKY OOOOOH LORD YUM
Jerky homemade is such a treat!!!!!!!
Ingredients (to make 2.3kg (5lb))
2 kg (5 lb) lean brisket
470 ml (2 c) Kikkoman soy sauce
470 ml (2 c) Worcestershire sauce (Neil likes Lea & Perrins)
470 ml (2 c) thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, Soy Vay Veri Veri Teriyaki)
240 ml (1 c) liquid smoke (it’s not always easy to find, so any brand will do)
120 ml (1/2 c) Karo dark corn syrup (you can also try blackstrap molasses)
3T garlic powder
3T onion powder
3T sesame seeds
3T brown sugar
1t cayenne pepper
Here’s my recipe I like to leave it for 24-48hrs in fridge b4 smoking
Hey thats great....will be saving for later...cheers
Hey guys i love watching the videos but lets be honest. Those of us who are making jerky on smokers are only giving the smoke flavor you can add whatever you want to the marinade its just gonna be smoky. Dont wast your time add all these misc. Ingredients its just gonna be smoky maybe a little spicy if you add red chilli flakes
Jerky looks great! If you want a great jerky recipe, check of Susie Bulloch's Dr. Pepper Jalapeño jerky recipe. It's suuuuuuper good a d one of my favorites. It's been my goto recipe for the last few years!
Absolutely...thank you
Looks good , how bout a pork belly.
for jerky or just to cook
Cook
Hey just watch your jerky vid. NICE. Here is some advise never eat it right of the grill. Bag it in ziplock bags while its hot with a few paper towels. And give it time to steam up and you won't have those crunch edges. MY CUSTOMERS HATE THAT.