GROUND BEEF JERKY - making beef jerky at home
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- Опубликовано: 6 фев 2025
- Today we make GROUND BEEF JERKY, you all know that I love to make and eat beef jerky, so today I make for you some ground beef, beef jerky,,, its just another great product to make and enjoy....its also a great way to use up lean beef trim and make a great product with it... I really hope you all like that video and make sure to show your support to like, subscribe and to leave your comments... I appreciate you all ...and eat lots of beef jerky....... Happy Eating .......... :)
Spice Mix
Curing Salt - 1.8%
Black Pepper - 5g/kg
Onion Powder - 1.4g/kg
Garlic - 2.6g/kg
Red Chili Flakes - 1.4g/kg
Ancho Chili - 2g/kg
Green Peppercorns - 3g/kg
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Good recipe. Wouldn’t mind giving this a go.
Thanks so much for watching ... it's very easy to do and have fun with the flavoring, you can go in many different directions with it..... if you have questions don't hesitate to ask.... thank you..
As always enjoyed the preparation and as I've already mentioned I ❤️ beef jerky!
@DarrenLee73 thanks so much.... just another great product you can make .... join the club.. I love it... I'm buying more meat after work and starting a new batch tonight..lol...
You should consider cake decorating, Andre - your lines of jerky are perfect! How can you tell when it's done?
lol,, thanks so much,,,, but I'm no baker.... I'm sticking with meat... the best way to tell if it done is to weight it before it goes in and then weigh it after... you are looking to loose anywhere from 45-50 % of the weight (which would be water) ,,, but i've done this enough to know when it was done or how I like it...
That looks good.. i love beef Jerky...
Thanks so much... it's really good .. but I still prefer the whole muscle version..
Thank you, love the beef jerkey videos! Never made it myself, really need to thpugh, that looked easy and fun (and delicious!).
thank you so much... you really do have to .. when you do you will be hooked and will be making it all the time.... and you can flavor this any way you wanted as well.... but the spices I list in the description would be a great place to start.... let me know when you make some,, i'd love to hear what you think...
It turned out really well, very good taste.
thank you very much... this turned out really good and that taste was on....
Hi Andre! Did you paint the knobs on your cabinet doors or have they always been red? I just noticed the color. LOL Again, you had my mouth watering. I have an air fryer that does various things, including dehydrating foods. I tried bananas yesterday and they didn't come out dried but semi-dried. Yeah, didn't 'cook' them long enough. Still in the learning process. I might try a beef jerky for my dogs. Thanks for the idea!
@lindafriedlander5228 thanks so much.. it's always a learning thing ... I never stop learning ,,especially when something fails it's a huge learning experience for me...I love it... the only thing i painted on the smoker were the letters in red...I wanted the name of the channel to pop more....
@@AndresSmokingHotFoods I guess I was more focused on your cooking than noticing the colors of your kitchen. LOL
@lindafriedlander5228 lol. Well that's a good thing.. focus on the food that is the important part 😀....
if you had put 2 bowls under that tray to lift it up it would have worked much better , but minced meat jerky great idea !
thank you so much,,, i will have to give that a try... its just a great way to use up some lean trim.... thanks for watching...
I have the exact same problem and what I found is lifting up the steel tray to the same level as the exit point where the meat is coming out, use some books and then just slide the meat tray along away as the jerky is coming out
@@electrichorror6642 thanks for that... I will have to keep that in mind for next time....
I'm not sure what you meant in the beginning by 'curing' meat for jerky. I've been making beef jerky for decades and I have never cured the meat in any way. I usually soak it in a marinade for a while but that is all.
@ThisHandleThisHandle if you watch any of my whole muscle beef jerky videos I talk about it.... I use salt mixed with sodium nitrite here and I mix the meat with the salt and spices and then vacuum pack it..I then let it sit in the fridge for 2 -3 days and let the curing process happen... i used to do it this way the place i worked many years ago now, and I get a great product every time...... there are many ways people do beef jerky and the main thing is to get rid of that water from the meat without cooking the meat, just heating it enough.... hope that helps..
That's why you use a jerky gun, way to much jagging around. With a jerky gun you extrude the meat right onto the racks.
@jayj5329 that's one way to do it but I can fill my stuffer once and make a lot of beef jerky while you would be filling the jerky gun many times... there is always many ways to do something... I didn't want to buy anything else since I already have a perfectly good stuffer.... thanks for watching...
Cure? Regular jerky doesn't need to cure. You marinate it (optional) and dry it out. That simple. Just say ground beef is cheaper and more readily available if you don't have a grinder. You don't have to make up nonsense as to why ground beef jerky is a great way to make jerky.
thanks for your comment, but like anything there are many ways to do something... where I used to work, we made beef jerky commercially and we cured it first for a couple days..... you can watch my other whole muscle beef jerky videos if you care to .... thanks for watching..
lost me at kilo bye
@EDWARD-r6w hi.. i do everything in grams or kilos...just very easy way to figure things out.... you can convert the grams to ounces on Google... when I say for example 5gr per Kilo... I use 5 grams of whatever spice for 1 kg of meat (2.2lbs)... I hope this helps..
Ground beef jerky is the worst
I had to do at least 1 video on it.... I prefer my whole muscle beef jerky by far... I have videos on those if you care to watch...