this recipe ROCKS. I made more friends than I want with this recipe. Kinda difficult to keep the smell in my backyard instead of wafting through the neighborhood. NO Richard, you broke my lawn mower so you dont get any
Es schmeckt so gut, wie es aussieht. Probieren Sie dieses Rezept und Sie werden sehen. Danke fürs Zuschauen. Schätzen Sie Ihre Unterstützung. Happy Smoking mein Freund.
Great video. Miss your UDS ones. Only time infringed is when the knife was close to the metal tray, lol. I have been meaning to make marinade a day ahead of time, thinking maybe it will release the flavors of garlic, onion, ginger whatever, then add meat. Just wondering if that would make a difference. Thanks....
Thank you for the kind words. Appreciate you watching. I'm planning out some UDS cooks for the near future. I firmly believe that making the marinade the day before would be a great move. That would allow time for all the flavors to really develop and come out. "Left overs always taste better the next day" scenario. Happy Smokin' My Friend!!!
Great recipe! I've been holding up on doing both jerky and bacon until I get myself a meat slicer. I dont trust myself to be able to get those thin, even slices without one. lol.
As long as you have a sharp thin knife, you will do just fine. However, I am considering a meat slicer myself for more consistent sized pieces of jerky. In the end, the various sizes are not a problem at all!!! Happy Smokin'!!!
Dirk Armbroester - Awesome. I’ll never stop being amazed at how others like yourself are viewing these videos from the far corners of our planet. Thank you and Merry Christmas to you and your family. Appreciate you taking the time to watch. All the Best my friend.
Is it possible to use the same recipe, but make it in a dehydrator instead? I know most dehydrators go up to 160F max, but I am afraid of not being able to reach 180F. Also, if it is possible, are there any food safety risks involved with dehydrators?
Great question. The problem is that dehydrators typically do not reach a safe temperature to kill microorganisms. It is super important to get the beef and poultry to 160 F and 165 F respectively to successfully kill those microorganisms that are typically found in raw meat. I would be hesitant with a dehydrator unless you can assure reaching those temps. Also, after drying, bacteria can become much more heat resistant. Hope this was helpful. Thank you for watching. Please subscribe if you haven’t already. All the Best!!!
Oh you know you’re gonna be so excited it’s gonna turn out so good. Thank you for watching commenting and subscribing let me know how your jerky turned out.
If you marinade in a vacuum seal, it will open the pore of the meat and infuse the marinade. I go with the grade for the dog and against the grain for me.
I have a vacuum sealer I rarely use. I will definitely try marinading like that this winter. Thank you for advice!!! Thank you for watching and commenting. Stay safe!!!
Excellent idea. In the commotion of tripods and shooting video and focusing on presentation, i forgot to do that. There really is a lot of time and energy consumed in preparing, shooting, editing and publishing these videos on top of concentrating on the actual cook. I really appreciate you watching and commenting. Stay safe and enjoy!!!
Great suggestion thank you. But, I’m using a cheap propane smoker, Not a Horizon or Yoder (I wish). The door isn’t heavy enough or closes tightly enough to damage the cord. Thanks for watching and commenting.
Be sure to watch: How to make Elk Jerky - A Great Marinade for Venison and Wild Game - right here: ruclips.net/video/g0HGsnwMDPM/видео.html
I made this in dehydrator. Came out really good
Thank you for sharing. I would like to get a dehydrator one day.
Always great videos, outstanding, looks Amazing, Thank you so much for this video.
Your too kind. Thank you for your awesome support. I have subbed your channel. Stay safe & healthy!!!!
@@SmokinwithKasket Thank you so much I really do appreciate you, you are great
Schön, wieder etwas von Dir zu sehen! Lecker (delicious)! Grüße aus Deutschland!👍👍👍
Thank you my friend. Glad to hear from you in beautiful Germany!!! Appreciate your kind words. All the Best!!!
@@SmokinwithKasket Thank you! I wish you a fine X-Mas-Time next!
@@alexanderhabbas9036 - And same to you and your family as well. Thanks Much!!!
this recipe ROCKS.
I made more friends than I want with this recipe. Kinda difficult to keep the smell in my backyard instead of wafting through the neighborhood.
NO Richard, you broke my lawn mower so you dont get any
It really is awesome!!! Always look for a reason not share. Lol. Thank you for watching and commenting. Please subscribe if you haven’t already.
Moin. Wenn das so gut schmeckt wie es aussieht 👍👍👍 Geile Sache das...
Es schmeckt so gut, wie es aussieht. Probieren Sie dieses Rezept und Sie werden sehen. Danke fürs Zuschauen. Schätzen Sie Ihre Unterstützung. Happy Smoking mein Freund.
Great video. Miss your UDS ones. Only time infringed is when the knife was close to the metal tray, lol. I have been meaning to make marinade a day ahead of time, thinking maybe it will release the flavors of garlic, onion, ginger whatever, then add meat. Just wondering if that would make a difference.
Thanks....
Thank you for the kind words. Appreciate you watching. I'm planning out some UDS cooks for the near future. I firmly believe that making the marinade the day before would be a great move. That would allow time for all the flavors to really develop and come out. "Left overs always taste better the next day" scenario. Happy Smokin' My Friend!!!
It was good to see a new Jerky Making Video. I enjoyed it a lot , and plan to try the recipe sometime soon.
Thank you. Appreciate your support and kind words. You’ll love this recipe!!!
Nice, detailed video recipe! Well done!
Thank you. Much appreciated.
Great to see new video. Pretty sure I would have brushed those ones off and eaten them. 5 second rule!
I finally found time to work on a video. Lol on the 5 second rule. I may have eaten them. Had alcohol on board that should have killed any germs. Lol!
It's only three point two seconds when you live in Utah. Not five.
By far one of the best Jerky recipe videos I've seen so far. Definitely giving this a try this weekend. PS welcome back 6 months later
Thank you Brandon. Glad to be back. You won’t be disappointed with the jerky. Easy and delicious!!!
Great recipe! I've been holding up on doing both jerky and bacon until I get myself a meat slicer. I dont trust myself to be able to get those thin, even slices without one. lol.
As long as you have a sharp thin knife, you will do just fine. However, I am considering a meat slicer myself for more consistent sized pieces of jerky. In the end, the various sizes are not a problem at all!!! Happy Smokin'!!!
Hi, great recipt ... Merry X-mas from Germany
Dirk Armbroester - Awesome. I’ll never stop being amazed at how others like yourself are viewing these videos from the far corners of our planet. Thank you and Merry Christmas to you and your family. Appreciate you taking the time to watch. All the Best my friend.
Is it possible to use the same recipe, but make it in a dehydrator instead? I know most dehydrators go up to 160F max, but I am afraid of not being able to reach 180F. Also, if it is possible, are there any food safety risks involved with dehydrators?
Great question. The problem is that dehydrators typically do not reach a safe temperature to kill microorganisms. It is super important to get the beef and poultry to 160 F and 165 F respectively to successfully kill those microorganisms that are typically found in raw meat. I would be hesitant with a dehydrator unless you can assure reaching those temps. Also, after drying, bacteria can become much more heat resistant. Hope this was helpful. Thank you for watching. Please subscribe if you haven’t already. All the Best!!!
Is there a reason I keep seeing teriyaki recipes without using teriyaki?
Teriyaki is simply a mixture of soy sauce, ginger, and other flavorings, used in Japanese cooking as a marinade or glaze. Easy to make!!!
@@SmokinwithKasket Ok Thanks for the fast reply. Learned something new today. Picking up a dehydrator tomorrow and can't wait to make some jerky.
Oh you know you’re gonna be so excited it’s gonna turn out so good. Thank you for watching commenting and subscribing let me know how your jerky turned out.
If you marinade in a vacuum seal, it will open the pore of the meat and infuse the marinade. I go with the grade for the dog and against the grain for me.
I have a vacuum sealer I rarely use. I will definitely try marinading like that this winter. Thank you for advice!!! Thank you for watching and commenting. Stay safe!!!
5 second rule
Amen!!!!! Thanks for watching my friend.
Put a damp cloth under your cutting board to reduce slippage and save a finger!
Excellent idea. In the commotion of tripods and shooting video and focusing on presentation, i forgot to do that. There really is a lot of time and energy consumed in preparing, shooting, editing and publishing these videos on top of concentrating on the actual cook. I really appreciate you watching and commenting. Stay safe and enjoy!!!
Might want to run your temp probe down from the top and quit squeezing it in the door.
Great suggestion thank you. But, I’m using a cheap propane smoker, Not a Horizon or Yoder (I wish). The door isn’t heavy enough or closes tightly enough to damage the cord. Thanks for watching and commenting.
Get that UDS back out of the garage!
Aidan Hill - Haha. Very soon my friend. Very soon. Happy New Year!!!