The Guide to Perfect Beef Jerky: Including Venison Recipe
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- Опубликовано: 12 май 2024
- I love beef jerky and I have made it my entire life. I started out using an oven, then upgraded to a dehydrator and have tried every marinade under the sun.
You need to start with a lean cut such as top round, bottom round, eye of round, london broil, flank or skirt. Using a lean cut of meat that has very little fat is key.
This recipe and video is a very strait forward and delicious recipe. It works on beef or wild game. If you like your jerky spicy, at least double the cayenne and red pepper flake.
This method will work with a pellet grill or a dehydrator. If using a pellet grill you may have to run at a higher temperature since the lowest setting on many is 165.
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If you don't have a meat slicer, partially frozen meat will slice easily with a knife. Hope this helps. Great video as always!
I still use partially frozen meat even with a slicer, it does not fight you as much to get the slices and the meat does not bend and contort so much. Worked with a professional meat department for 6 years and the eye would stay better if the center was still semi frozen. Especially the elk being smaller.
these home owner slicers kind of suck but then I was used to a big slicer that was so much better as the RPM is so different.. faster is better. less friction.
Agreed. I haven’t yet bought a meat slicer, but I do partially freeze the meat to help when cutting it. I have asked for a slicer for Xmas though! I also plan on using it to slice my own lunch meat from Costco. It’ll pay for itself pretty darn quick vs. $14/lb. grocery store deli meat!
Haha sounds like old news.
Wait, what? Everyone doesn't just have a meat slicer in their kitchen?
I didn’t know this! This will help me out in the future thanks homie
Thx for the everything Matt, really enjoy the wild game stuff, keep up the awesomeness!!
I like that you highlight the importance of feel and not just base every cook on time. Not just on this video, but all your videos. So much variation in cuts and meats. Thanks for knowledge bomb
Matt this recipe sounds awesome! I’ve experimented with some and I’ll definitely give this one a shot. Thanks!
Love you brought in how to do this for wild game. Would be great to see more videos on recipes for deer.
Very first thing I made on my smoker was jerky! My wife has been requesting it lately, thanks for the video Matt!
Hooked on Meat Church recipes!!..Keep up the delish work!!❤❤❤❤😊😊😊😊
Nice! I've been looking for a good Jerky recipe for Venison. Thank you!!
Spot on Matt ! I’m a hunter and absolutely love your videos like this . Keep it up sir
Perfect timing! I've been looking for ways to clear out the freezer. Got a buck on opening day of archery season here in VA and need to make space. I have the 10" Meat! slicer... that thing rocks! Love their equipment. Will give this recipe/technique a shot this weekend.
As always, great video Matt! Great idea on gifting jerky.
Another great video Matt! Thanks for the tips!
Its a gift that gets opened before Christmas day.
Every time I watch your vids, I’m drooling! By the way, I love your Gospel Rub, picked it up for the first time from HEB the other day!
Just started doing my own jerky . Some great ideas here . Thanks.
Getting ready to do beef, venison, and goose jerky next weekend on my pellet smoker for my white tail hunt first week November. I'll try this as the 'original' flavor. Also doing a maple whiskey, chipotle mango habenaro, and an orange sweet heat (goose). 12 guys in my camp, going to be a lot of jerky
Looks good like all your other stuff!!!!! I do my jerky almost the exact same way except thicker. What I started doing about a year ago was smoking it for about an hour and a half and then throwing it in the dehydrator so it has that natural smoke flavor as well.
I've been struggling with my jerky game, partly because of the small space I have in my dehydrator. But now I see I've been using maybe too low of a temperature. Going to try 158 and see if I can get a better texture and then maybe get a similar unit to what you're using. Thanks Matt!
Great video, I have been looking for a good jerky recipe. Thanks Matt !!!!!!
Love it! One thing you did auto-magic-ally was as you took the slices out of the marinade, you used your fingers to wipe the access marinade off the meat prior to placing on the rack. It helps reduce drying time and gets it to preferred texture quicker. Thanks, Matt, as always!
The Traeger recipe is what I do, but I will be trying this too! Thanks Matt
Great video, but you surprised me Matt. Just watched Aaron Franklin's video on jerky. He smoked it first, then dehydrated. You've encouraged me to give it a try the simple way! Looks great!
Love the wild game videos!
I was at OddFest in Waxahachie a couple weekends ago and ran into an old friend from high school. I told him we were going by the MC store when we left and he said he teaches one of your kids in school. Small world.
I bought some of the Honey Bacon rub and smoked some ribs with it last weekend. Killer rub, man.
I'm in BC, so your comments are much appreciated. Great episode.
I'm going to try it out. Looks awesome and good.
About time Matt!! Been waiting for this one.
Great video Matt! Love beef jerky on my Traeger. This is a great option for those who don’t have a smoker.
Thanks for sharing!!!
It's great on a Traeger!
I’ve been making jerky for 20 years. I’ve learned you can tailor the recipe the way you want, as well as thickness. I’m a thicker jerky guy, but to each his own. And partially freeze the meat before slicing.
Excellent tutorial, thank you
Before I sprung for a nice dehydrator, I used a large cardboard box with a computer extraction fan taped on the top and narrow slits cut along the bottom for air intake. My trays were separated by small blocks of wood. It worked great for years and would fold up flat for storage. Then I decided to complicate my life with a Nesco, which is great but takes space to store. It's a myth that you need a little bit of heat to dehydrate but it does speed up the process. I've seen people turn fans on their trays while they're sitting on the kitchen counter. Love the video and will be hitting a buddy up for some elk this season! Keep'em coming...
I made this on my pellet grill today and it's amazing! Thank you for sharing this recipe!
Temp and time?
Love it man!! Gonna do this with some venison and elk up here in Wisconsin.
Be cool to see it done with pork , can't wait to try this one . I've tried a bunch of your cooks and they all are huge hits
Looks great brother
was thinking we might see surprise grackle jerky towards the end. great video as always
I gotta try it Matt!
Looks great nice job!!!!
I LIKE THAT!!! Well done. Some white tail in freezer just asking to become jerky.
That's funny, I made a similar recipe a couple weeks ago and used the Bachchans too. Someone told me they didn't like it because it had to many flavors going on but I liked how it turned out.
Gift it!!! Merry Christmas Matt.
Fantastic video
I’ve never made jerky before but definitely want to give it a try on the traeger, recipe sounds delicious
I do it on my pitboss and ill never buy jerky again😅. Smoker jerky is delicious
I have the 10 tray stainless dehydrator from MEAT . Love it makes jerky cooking a breeze .
I made this recipe! Others really liked it but it does have some 🔥 so if you don't like heat back it down. Love to see a recipe with smoked jerky. I use my in-laws old skool dehydrator and it worked just fine. Done in 8 to 10 hours. 👍
Matt, I grew up in Spring Tx and every year my school took us to the Houston Livestock Show & Rodeo. This is where my love for jerky began. My mom would give me $10 to spend, this was in 85-86', an I would salivate over the fine smelling delicacies. I finally settled on the beef jerky, which was semi thick an tough as wood, but ooooh so delicious. Thru the decades I've finely tuned my recipe, nope don't like soft jerky, but I have found 2 things to be true. 1) Use a non brand soy sauce, not Kikkoman, as you'll get a good beef/salt flavor instead of an Asian flavor.
2) Lemon pepper is a meat's best friend. I marinade, then right before I place in dehydrator I gently sprinkle with lemon pepper an black pepper.
Tips of a jerky Lover!
I was a carnivore nut bag for a bit and bought a semi commercial deli slicer to make jerky . It was my chronic snack. All types of meats , beef, pork, lamb, chicken , turkey, organ meats etc . Im just a jerky MOFO . I found a freeze on the meats before slicing made it tons easier and can slice the entire piece of meat without having to pull it off the slicer and hand slice. Brushing sriracha or whatever hot sauce you prefer is great to do when you're dehydrating. You can add maple or honey to the hotsauce to make it sweeter. Love Meat church going to be building a shrine
I also use Choice grade due to reduced fat/marbling and the bonus of it being less expensive.
Such a timely video. Just put down 15lbs into jerky Sunday. Looks good Matt!
Bad ass!
11:10 - I like the bird sounds it makes when you turn it on.
OMG I love the Meat Church videos... one of my local hardware store that has a smoker/grill section stocks Meat Church seasonings ... I am so lucky, almost out of Holy Cow need to restock... keep the videos coming and if it makes sense make a road trip to the Columbus Ohio area next spring and do a BBQ/Smoker class for Buckeyes!
Thank you so much!!!! -Matt
Matt, love All your videos. Thanks for all you do for BBQ-Outdoor cooking community! My question is I just bought the 10 rack Meat Your Maker dehydrator to make jerky. What are your thoughts about using this for a long Brisket hold? Thanks!
Howdy Matt. Great video on jerky. Would you happen to have a video on making turkey or chicken jerky? or dry sausage?
Thinks for giving the recipe pluse the recipe amount most people say what's in it but not the measurements.
Now on my Christmas list
Thanks Matt
Yet again, an amazing recipe and vid. If you use a pellet grill, the lowest setting is probably smoke, so how do you do that without too much smoke?
Matt, you are the bomb my friend, God Bless
Try freezing your marinades. I put them in ice cube trays. I can then put the frozen marinade in the bags. It makes it less messy and doesn't get sucked into the vacuum. Plus if you add the meat to the bag and then freeze it all, when you thaw it out, it marinades in the bag.
Just did a 2.5 lb venison roast about a month ago very similar to this. I followed the "Spicy Venison Jerky" recipe on the Traeger app but cut all the spicy stuff in half. Turned out amazing! I prefer the extra layer of flavor doing it in the smoker adds.
I bought a slicer specifically for making jerky. Like Matt, I prefer thin jerky so set the slicer at 3mm (I think that's what the "3" setting is).
Excellent recipe Matt. I think I sliced a little too thin and left it in a tad too long in the dehydrator. Flavor was perfect. Learning curve on the texture! Academy sports had all your stuff here in West Texas. Box sets, brines, injection mixes, all of it was right when you come in the front door. You got it goin on man! Thanks for doing what you do
A good starting thickness is about 1/4" or as thick as thick cut bacon
Good episode
Yum! Great looking jerky!
My "ocho" pack just arrived today.. Man that holy gospel is delicious... Cant wait to use it all
Awesome, my recipe is very similar.. although I use a little bit of red wine rather then apple cider vinegar, and I run it in the smoker for a couple of hours before the dehydrator 👌
I'll have to try that. Thanks for tip!
Looks great.
The butcher at your local grocery store can also slice the meat that you purchase, for you, free of charge. Rouladen works well for beef jerky too. Beef jerky is the ultimate snack, for hiking, watching the game, or when you want a quick snack. That looks great. Cheers, Matt! 👍🏻👍🏻✌️
I also buy rouladen cut. For some reason its cheaper per lb at my local place. Not that I am complaining, saves be time and chilly fingers.
cant wait to try this. Matt when are you going to put that hat on sale, it is the best looking one yet
Curious why no cure was used. I use a store bought jerky seasoning and it comes with cure. I like to partially freeze my eye of round before shaving it on the meat slicer. Super thin easy slicing. Going to use this recipe this weekend!
Just made a batch of venison jerky this weekend. Used Holy Voodoo as a dry rub. Nothing else. It came out awesome. Spicy but not overpowering.
Matt, 🍖 Beef jerky looks Delicious 😋👍🏻👍🏻.
Can you do a video that goes over all of your current rubs and your favorite uses for each?
Great video on jerky. Thank you. I prefer it thicker myself. One thing that I noticed is the blade on that slicer seemed to be deflecting a lot. Is that common with that slicer?
You made this seem simple to do. Glad to see these products becoming more accessible.
I’ve given out homemade jerky and home cured bacon as Christmas gifts for a few years now myself. I’ve done a recipe similar to this and countless others too. Good stuff man. This year I’m going to add a homemade BBQ sauce to the gift basket.
Yep! Definitely trying this! What about smoked jerky??
Love your videos! Where do you get your elk meat and what cut of elk works good for jerky?
looks delicious... ever think about adding liquid smoke?
Matt check out Alton Brown's jerky method. Dry it using a box fan. No heat. Wooo man I'm telling you... That beef shines
Great gift idea!!!!! Send some 😁 lol
Heck yeah! I bet that bachans one was killer!
I have wanted to try jerky for a Loooong time. I’m ready
What brand of soy sauce do you use in your recipes? I’ve tried la Choy and kikkoman, both have very different flavors! Just bought a whole bunch of your spices and w sauce, very excited to get this recipe mastered to a T.
I used to make beef jerky at least once a month but haven't made it in years now. I would buy rouladen and just slice it. Similar ingredients except you have a few more. My dehydrator is LOUD. I will have to make some again lol
Fantastic!
Looks great! I like to smoke mine, I have a dehydrator, but I prefer smoked jerky. My secret ingredient to my marinade: a good quality, gmo-corn syrup free, non GMO beer. As hard as I work for my Elk, Deer and Antelope, I refuse to desecrate the animal with crap ingredients.
Will try!
I was hoping you would use a smoker for making the jerky.
Good stuff. As far as sealer's go, I'm probably going to pick up a JVR Vac 100 or Vac 110 in a month or so, as they're the only ones I've seen designed for repairability, as with all the others I've seen you would just have to send a 90 pound machine back for them to fix it if something went wrong.
Do you really need a sealer to do this? I mean we always marinade our meats for general cooking in ziploc bags. Flipping the bag regularly
@@atexaniam8427 No, but the results will be better as the vacuum of a chamber sealer sort of forces the liquid into the meat. But a sealer is a must have for food preservation, as it’s far cheaper to buy in bulk and seal / freeze what you aren’t using.
A chamber sealer can handle liquids, and costs 3 to 10 times as much depending on which channel sealer people would normally get, but the bags are about $.05 a bag if you buy in bulk versus around $.36 a bag for rolls and $1 a bag for pre-cut bags for a channel sealer, so in the long run they’re cheaper as well due to the much cheaper bags. Chamber sealer bags are also way cheaper than Ziploc bags.
Thanks for the video, I have not read though very many of the comments and wanted to ask. Since you used the soy sause would that substitute for curing salt. thanks and appreciate your imput.
There you go! 🔥
My man.
Great video. Curious how long the jerky will last before going bad?
Shout out to Matt for his awesome green G-Shock!
Yum!
For those who want some smokiness, you can smoke for part of the time and then finish in the dehydrator. You can also add a touch of liquid smoke to your marinade.
Question for the Choir! How long will jerky keep in sealed ziplock bag or vacuum sealed bag? It usually doesn't last long at my house but to gift it would need a longer shelf life. Thanks in advance. Great Video Matt! Winner Winner Jerky Dinner
If you have high humidity like we do in the south it can mold up really fast. If you are not using it fast enough freeze it in smaller bags and thaw to use it. If it has been frozen it needs to be left in the fridge afterwards. I live in Florida, we have high humidity for at least 11 months out of the year. Commercial jerky rots just as fast as the homemade stuff but homemade tastes better.
Does the dehydrator you’re using have a bottom drip tray? The tray’s dishwasher safe?? I make jerky using hamburger and I’m looking to make a step up from Nesco Dehydrator which is plastic….. Thanks for your info and videos… Very much appreciated!!
Thanks again……
Kent
Thanks heaps - how long will it last and best way to store please.
After 30 years of making jerky, you cannot go wrong with just soy sauce and pineapple juice. After the soaking, lay meat out and pepper to taste. You get sweet up front and pepper on the back. Easy and the best!
Ayyyy, New Mexican here trying to start a jerky business
Oh yes!