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!
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!
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
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...
sound good i had no idea you can do it without heat, do nescos use heat? you remind me of my own smoker i built, same thing a small pc fan hooked to an adapter where i also wired in a pot to control the fan speed, the fan is placed on one end of a small rectangular cardboard box i made that just fits over the fan frame and is about 5 inches long with the other end closed with a an aluminium tube poked out on one side of the box near the closed end that goes into a metal can with no lid(use the lid to cut into a fan shaped grate with legs that goes on the bottom of the can to lift the chips off the bottom) and another tube pokes out the side of that can at the top and into a larger cardboard box for the smoke box where i got some cardboard trays i place my food on, fill the can with my wood chips light em up and put a lid on top of the can once it starts smoking, a bit of a pain to use as i can never get a steady stream any longer than 20 min before i have to fiddle with the chips inside as they sometimes go out but once it gets going it lasts a few hours on its own with some monitoring every now and then, used it the other to smoke some dry cured sausages i am making , done cold smoked salmon and cheeses as well, and all the equipment fits back into the box for storage, used to use my bbq for the smoke box at one time but my new bbq don't have a place to fit the smoke tube in so i decided to make a box or i can make a larger box if necessary for larger food items
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 made 6 pounds of jerky for a trip to Texas for a week. 3 pounds was done in a dehydrator and 3 pounds in my pitboss. Used the same meat and recipe for both. Idk why but the smoked jerky all was ate first. Everyone said it tasted way better than the dehydrator jerky. I personally noticed a slight difference but nothing that will make me stop making it in the dehydrator. I think the one change I’ll make next time I do it is a splash of liquid smoke in the dehydrator jerky
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. 👍
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
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 did this recipe. It is fantastic! The flavors are outstanding, even with regular Worcestershire sauce! I will dial back the cayenne pepper a bit next time, though; my mouth is on fire!
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!
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.
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
great video! I do like mine a little thicker, also my slicer is large enough to accommodate slicing along the grain, which works nicely too. That top round is great for making jerky. It does help when slicing to freeze or almost freeze the meat first.
If you have a dog or two you can make them liver bites with beef liver. Slice it into1/8th inch thick strips and put it on your smoker or in your oven to dry. NO seasonings whatsoever, including salt or pepper. When dried cut into 12 inch squares and put in a zip-lock baggie when training your dog or just being good to the pupper. They love it and it's good for them. (Finally, a good use for liver)
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.
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.
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!
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!
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.
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
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!
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! 👍🏻👍🏻✌️
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 👌
A slicer is definitely faster but not necessary. If doing it with a knife by hand always sharpen your knife first, even if you think it’s sharp, hit it a few times with the sharpener. Then just take your time and shave off thin pieces against the grain. And yes get all exterior fat off before slicing. Bottom round top round eye of round flank steak it all works.
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!
My fav tavern had chunks of thick, soft jerky & pretty sure the owner said it was so good because it was cured using low heat. Started salmon fishing again this summer & smoking salmon again has me fired up to update my jerky recipe. So many dang people these days tho, it's like friggin combat fishing in Alaska every time I've gone.. doesn't anyone work anymore?!! lol About using smokers instead of dehydrating, it was a hot day first time I smoked salmon this yr & got a huge lesson reminder that I used to always smoke at night or during colder seasons.. HUGE simple hack & 2nd time I smoked in evening, got the temp down over 40 degrees cooler than smoking during the day.
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!
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.
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.
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.
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.
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!
I enjoy deer jerky that i marinated and make. It tastes good, but I do wish it was less tough. Please share how I could make it more tender when dehydrating it. Thanks.
Try cutting a batch about as thin as physically possible with strips no wider or longer than your thumb. I find smaller and thinner comes out better with deer.
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!
If you don't have a meat slicer, partially frozen meat will slice easily with a knife. Hope this helps. Great video as always!
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
I'm actually doing that now and worked great!
11:10 - I like the bird sounds it makes when you turn it on.
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
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...
sound good i had no idea you can do it without heat, do nescos use heat? you remind me of my own smoker i built, same thing a small pc fan hooked to an adapter where i also wired in a pot to control the fan speed, the fan is placed on one end of a small rectangular cardboard box i made that just fits over the fan frame and is about 5 inches long with the other end closed with a an aluminium tube poked out on one side of the box near the closed end that goes into a metal can with no lid(use the lid to cut into a fan shaped grate with legs that goes on the bottom of the can to lift the chips off the bottom) and another tube pokes out the side of that can at the top and into a larger cardboard box for the smoke box where i got some cardboard trays i place my food on, fill the can with my wood chips light em up and put a lid on top of the can once it starts smoking, a bit of a pain to use as i can never get a steady stream any longer than 20 min before i have to fiddle with the chips inside as they sometimes go out but once it gets going it lasts a few hours on its own with some monitoring every now and then, used it the other to smoke some dry cured sausages i am making , done cold smoked salmon and cheeses as well, and all the equipment fits back into the box for storage, used to use my bbq for the smoke box at one time but my new bbq don't have a place to fit the smoke tube in so i decided to make a box or i can make a larger box if necessary for larger food items
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 made 6 pounds of jerky for a trip to Texas for a week. 3 pounds was done in a dehydrator and 3 pounds in my pitboss. Used the same meat and recipe for both. Idk why but the smoked jerky all was ate first. Everyone said it tasted way better than the dehydrator jerky. I personally noticed a slight difference but nothing that will make me stop making it in the dehydrator. I think the one change I’ll make next time I do it is a splash of liquid smoke in the dehydrator jerky
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. 👍
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
Yum! Great looking jerky!
I have the same slicer.
Doesn’t have to be frozen, but can be.
Freezer the meat before you slice it makes a HUGE difference.
I'm using your chili seasoning in my jerky. Game changer.
Its a gift that gets opened before Christmas day.
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
Very first thing I made on my smoker was jerky! My wife has been requesting it lately, thanks for the video Matt!
I made this on my pellet grill today and it's amazing! Thank you for sharing this recipe!
Temp and time?
I did this recipe. It is fantastic! The flavors are outstanding, even with regular Worcestershire sauce! I will dial back the cayenne pepper a bit next time, though; my mouth is on fire!
Love you brought in how to do this for wild game. Would be great to see more videos on recipes for deer.
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!
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!
I have the 10 tray stainless dehydrator from MEAT . Love it makes jerky cooking a breeze .
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!
Recipe for your marinade?
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
Such a timely video. Just put down 15lbs into jerky Sunday. Looks good Matt!
Bad ass!
great video! I do like mine a little thicker, also my slicer is large enough to accommodate slicing along the grain, which works nicely too. That top round is great for making jerky. It does help when slicing to freeze or almost freeze the meat first.
If you have a dog or two you can make them liver bites with beef liver. Slice it into1/8th inch thick strips and put it on your smoker or in your oven to dry. NO seasonings whatsoever, including salt or pepper. When dried cut into 12 inch squares and put in a zip-lock baggie when training your dog or just being good to the pupper. They love it and it's good for them.
(Finally, a good use for liver)
Gift it!!! Merry Christmas Matt.
Excellent tutorial, thank you
I typically do a shot of whiskey in my marinade and then do a dusting of cayenne before I pop in the oven at 175° for 3-4hrs
Just started doing my own jerky . Some great ideas here . Thanks.
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.
Thanks for the great tutorial and recipe! Can I ask what knives you’re using? They look great!
Am just thinking about getting into this and your video grabbed most of my attention.
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.
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
Thx for the everything Matt, really enjoy the wild game stuff, keep up the awesomeness!!
I really appreciate this video. Not sure if you've done or are planning to do a jerky video involving a smoker, but I'd be interested in that as well
I also use Choice grade due to reduced fat/marbling and the bonus of it being less expensive.
Love the wild game videos!
Thanks Matt
Nice! I've been looking for a good Jerky recipe for Venison. Thank you!!
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!
That's what I do too!!!
What ratio soy sauce to pineapple juice do yall tend to use? I’m looking for an easy marinade. Thanks!
@@johnarena8254 doesn't matter. Pineapple juice is just for sweetness. But, 70% soy, 10% Pineapple, balance water
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.
Matt this recipe sounds awesome! I’ve experimented with some and I’ll definitely give this one a shot. Thanks!
Another great video Matt! Thanks for the tips!
Thinks for giving the recipe pluse the recipe amount most people say what's in it but not the measurements.
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!
About time Matt!! Been waiting for this one.
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
The Traeger recipe is what I do, but I will be trying this too! Thanks Matt
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
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!
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.
I gotta try it Matt!
Now on my Christmas list
I'm going to try it out. Looks awesome and good.
GOOD JOB
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!
Fantastic video
Yep! Definitely trying this! What about smoked jerky??
Good episode
Great gift idea!!!!! Send some 😁 lol
I was hoping you would use a smoker for making the jerky.
You made this seem simple to do. Glad to see these products becoming more accessible.
A slicer is definitely faster but not necessary. If doing it with a knife by hand always sharpen your knife first, even if you think it’s sharp, hit it a few times with the sharpener. Then just take your time and shave off thin pieces against the grain. And yes get all exterior fat off before slicing. Bottom round top round eye of round flank steak it all works.
My "ocho" pack just arrived today.. Man that holy gospel is delicious... Cant wait to use it all
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!
Looks great nice job!!!!
My fav tavern had chunks of thick, soft jerky & pretty sure the owner said it was so good because it was cured using low heat. Started salmon fishing again this summer & smoking salmon again has me fired up to update my jerky recipe. So many dang people these days tho, it's like friggin combat fishing in Alaska every time I've gone.. doesn't anyone work anymore?!! lol
About using smokers instead of dehydrating, it was a hot day first time I smoked salmon this yr & got a huge lesson reminder that I used to always smoke at night or during colder seasons.. HUGE simple hack & 2nd time I smoked in evening, got the temp down over 40 degrees cooler than smoking during the day.
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!
If you vacuum seal the finished product - how long is that shelf stable for?
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.
Thanks heaps - how long will it last and best way to store please.
looks delicious... ever think about adding liquid smoke?
Can you do a video that goes over all of your current rubs and your favorite uses for each?
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.
Looks great brother
cant wait to try this. Matt when are you going to put that hat on sale, it is the best looking one yet
Great video, I have been looking for a good jerky recipe. Thanks Matt !!!!!!
Great video! Q: How do you store it and how long does it last once stored? ✌️
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
Matt, you are the bomb my friend, God Bless
What kind of knife was that with black blade and wood grain handle? Looks cool
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).
Love your videos! Where do you get your elk meat and what cut of elk works good for jerky?
Howdy Matt. Great video on jerky. Would you happen to have a video on making turkey or chicken jerky? or dry sausage?
Heck yeah! I bet that bachans one was killer!
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
Is that dehydrater a commercial approved dehydrater for FDA?
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.
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.
I like using Stubbs Beef Marinade
I love to cook, smoke food ect. How did you get that knife that sharp?
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!
Great video. Curious how long the jerky will last before going bad?
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.
Spot on Matt ! I’m a hunter and absolutely love your videos like this . Keep it up sir
Looks great.
For anyone without a slicer I use fondu cut meat for this and it works like a charm.
I enjoy deer jerky that i marinated and make. It tastes good, but I do wish it was less tough. Please share how I could make it more tender when dehydrating it. Thanks.
Try cutting a batch about as thin as physically possible with strips no wider or longer than your thumb. I find smaller and thinner comes out better with deer.