I hope you try out some beef jerky of your own my friends and if you want to get in on my jerky giveaway the link is here-www.jerky.com/pages/tdcc-jerky-giveaway
the best way to store this would be with a vacuum-sealed bag and it should last for up to 2 months, Ziploc-type bags work as well but the air will still get to it a little bit so it will dry out even more. Of course, the environment you live in will play a part as well with humidity etc..
Love this video. Been making my own jerky (beef and venison) for years. Even bought and extra dehydrator and meat slicer because we make it so often. My family LOVES it. I’ve gotten my recipe down to where it turns out really good and just the way we like it. Store bought is just not the same anymore.
Confession: rosemary salt - and I go heavy on the RM and lemon zest - is seriously addicting. I just grilled some Duroc pork loin i cut into filet mignon style chops, olive oil and RM salt, grilled to 143 and rested, a small squeeze of fresh lemon juice to finish. To DIE for.
I absolutely love the Rosemary salt! Always have it on hand. I also made another one, so I followed the recipe and subbed out the rosemary for basil and added thyme as well as the sage and it is phenomenal!
I found you at the beginning of the pandemic...I have cooked Burria tacos to filet mignon..thanks for the easy instructions and laughs..I have recommended you a TON!!
I make jerky in my dehydrator all the time I've never done the oven method. Rm salt is great so is homemade teriyaki and just peppered my 3 favorite ways for jerky. Next time I'll try the oven method since that would be a new way for me.
I did tests with my pineapple Thai chili teriyaki sauce that I make ... word of warning. I turned a few pounds to mush with the enzymes. Even a one hour marinade was almost too much as the enzymes also work / accelerate during the dehydration due to heat hahahaha. It's fantastic tho, if you can avoid the mush
Great video Sonny. I’ve been making beef jerky at home for a few years and it’s MUCH better than anything I can buy. My favorite is teriyaki marinated beef jerky.
As soon as I have the extra money I hope there’s a few bags left!!! I love your channel by the way and I’m always a true friend as I watch the videos! I love cooking your recipes !
I want to make everything you make haha, it all looks so good! Maybe this will finally be the kick in the pants I need to make the Rosemary Salt. I need to know so when you say “if you know you know” I’m not just some fraud!
The rosemary salt is so easy. I buy a big shaker container with coarse salt, make the rosemary salt, put it in the shaker, then keep it in the fridge. It hold for a few months pretty well.
If I lie or deny I’ll die, so I must testify: Rosemary Salt is the real deal (now I know I know), and it made for amazing jerky. Like all of Chef Sonny’s recipes, these are keepers.
recently stumbled across the channel and i am absolutely addicted to these videos man, great personality and definitely sparked my passion for cooking again
We call it biltong in South Africa, have a search for it and see how we do it. By the way, love your recipes and creativity in your videos. It ha really inspired me to cook properly 💪🏻
I think the major difference is the emphasis on coriander, and honestly it's made me put coriander with beef in a whole lot of other things and it's great.
@@ctwest3601 the major difference is not coriander (vinegar maybe). Biltong is cured beef whereas jerky is dried beef, even the way they are produced is different.
Without knowing the moisture content and without curing the meat first you can't be sure. Refrigerate anyways until the day or trip you need it on the go
Yes, the rosemary salt is legit. I don’t know why I waited so long to make it. It gives everything that extra, delicious little “something” that you can’t quite put your finger on.
Big big fan and this looks good BUT. I’ve been making jerky since I was literally 10. A dehydrator is the best method to make large amounts. I have a large dehydrator. Jerky also does better in a liquid marinade versus a dry rub every time. I’ll even share my badass recipe. I normally use deer but I’ve used beef a lot too. Cutting meat when cold and all that is fine but the marinade matters Add meat to a large container ideally with a lid. Pour one cup of Dale’s seasoning in and then pour one cup of water in. Do this until the meat is covered. Then pour one more cup of the Dale’s. I recommend this soy sauce as it has seasonings in it but use any brand you like. Then add two squeezed limes or lemons. I like limes. I leave the limes in the container after I squeeze them. Next add two packages of Lipton onion soup powder and some fresh garlic to your liking as well. I add black pepper at this point too and if you like heat it’s time to add crushed red pepper or cayenne. I do not add any heat to mine normally. Then pour in a bottle or two of liquid smoke. Last a cup or so of brown sugar. Stir it up and mix it good. Let this meat soak for at least 24 hours. I like 48 hours better. Then get the meat out and put it in your dehydrator or oven because many of my friends do use their oven. Once the jerky is the desired texture, usually 6-8 hours in the dehydrator, take it out and enjoy. Simple recipe but it’s gold baby.
QUESTION-. Do we refrigerate the rosemary salt? A lot of the rosemary and Sage contain moisture, would it soil the salt outside of the fridge? Or is it prepared to be consumed at once?
Maggi, garlic, pepper, Worcestershire sauce,brown sugar. Dissolve brown sugar in liquids in stove and cool.Marinate 4 to 24 hrs. Food dehydrator .Keep in freezer. Little fat on inside round to spoil but it will last . My favorite and easy
how funny ths guy will be on tv very soon, i think he really could good at that round house he could mess you up with that kick watch how fast he actually does it. best show in town !!
So I was going through the video and it looks great but I have 1 question after setting your oven to 180 degrees how long should we keep it in the oven?
My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family and the family dog and the family cat is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone.😁 Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, i had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for me an the family.
I keep a stock of rosemary salt in my fridge for all those meat and grilled bread days . . Should be everyone's staple and treated in the same esteem as beer and biltong
Sonny, loved this video. I launched my own beef jerky company (Three Gingers Jerky) last year and would love for you to try it. I'm a subscriber, former chef, and have done a ton of your recipes. Love your channel! If interested how can I get you some? Cheers!
My recipe for beef jerky: Soy sauce, Salt, Pepper or sergeant Gilbert, thyme, basil, rosemary. All these herbs make it really mouth watering delicious 🤤
You should take trip to Isaan Thailand and enjoy some sun dried beef which if you want can be quickly deep fried and enjoy with a beverage and a sunset😍🌅
I watch every video on this channel. Super random comment here, but I started calling one of my friends Sargent Gilbert for no reason, and he keeps asking me why. When you know you know is always my answer.
Top round is the PERFECT cut for jerky. A rare case where using something like NY strip actually makes an inferior product. Too much fat and it gets rancid quickly at room temp.
I made jerky once in a smokehouse in the garden, made the mistake of salt curing the beef first, as you can imagine between the salt and the smoke it was pretty SALTY was still edible and the texture was great but next time I will know better.
I used to make jerky on 50°C/120°F same skewer method but with a wooden spoon inbetween the oven door, so the moisture can escape. for like 8 to 12 hours. difference is that your jerky wil be rotten in a week, mine can be saved for months to even years.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I hope you try out some beef jerky of your own my friends and if you want to get in on my jerky giveaway the link is here-www.jerky.com/pages/tdcc-jerky-giveaway
I'm entered!
I signed up Sonny but it won't let me enter to the free give away. 🤷🏼♀️
@@geegaw1535 At the link Sonny posted, there is a space to put in your e-mail address to be entered. I got entered with no problems.
Please make biltong it's way better then jerky
How long in oven?
the best way to store this would be with a vacuum-sealed bag and it should last for up to 2 months, Ziploc-type bags work as well but the air will still get to it a little bit so it will dry out even more. Of course, the environment you live in will play a part as well with humidity etc..
Love this video. Been making my own jerky (beef and venison) for years. Even bought and extra dehydrator and meat slicer because we make it so often. My family LOVES it. I’ve gotten my recipe down to where it turns out really good and just the way we like it. Store bought is just not the same anymore.
How much more expensive is it to make your own jerky would you say?
Could I message you for your recipe please just getting into making beef jerky!
Mind sharing that recipe? 👀
@@66boram
For every 2lbs of vension…
1/3 cup Worcestershire sauce
2/3 cup Dale’s liquid marinade
1.5 tsp black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tsp cayenne pepper
1 tablespoon liquid smoke
Marinade for 24 hours.
@@zackball8654
For every 2lbs of vension…
1/3 cup Worcestershire sauce
2/3 cup Dale’s liquid marinade
1.5 tsp black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tsp cayenne pepper
1 tablespoon liquid smoke
Marinade for 24 hours.
Confession: rosemary salt - and I go heavy on the RM and lemon zest - is seriously addicting. I just grilled some Duroc pork loin i cut into filet mignon style chops, olive oil and RM salt, grilled to 143 and rested, a small squeeze of fresh lemon juice to finish. To DIE for.
sounds awesome!!
I absolutely love the Rosemary salt! Always have it on hand. I also made another one, so I followed the recipe and subbed out the rosemary for basil and added thyme as well as the sage and it is phenomenal!
Definitely entered ! Beef jerky is one of my ALLTIME favorite snacks. Thanks sonny!
I found you at the beginning of the pandemic...I have cooked Burria tacos to filet mignon..thanks for the easy instructions and laughs..I have recommended you a TON!!
Awesome! Thank you!
I make jerky in my dehydrator all the time I've never done the oven method. Rm salt is great so is homemade teriyaki and just peppered my 3 favorite ways for jerky. Next time I'll try the oven method since that would be a new way for me.
Love the channel, and this is something I’ve been increasingly think about this week!!! Love jerky but prices for it are outrageous
I did tests with my pineapple Thai chili teriyaki sauce that I make ... word of warning. I turned a few pounds to mush with the enzymes. Even a one hour marinade was almost too much as the enzymes also work / accelerate during the dehydration due to heat hahahaha. It's fantastic tho, if you can avoid the mush
Yum! jerky is a good thing.. nice to show that you dont need any fancy smokers n such, can do right in the home oven...
I freeze it for two hours and then use a meat slicer as I regularly make Capicola, Pastirma, and Duck prosciutto..
One of the best cooking channels on the tube!
Great video Sonny. I’ve been making beef jerky at home for a few years and it’s MUCH better than anything I can buy. My favorite is teriyaki marinated beef jerky.
Can’t wait to try this. Love beef jerky and love the rosemary salt so my mouth is watering already. Wife’s not a jerky fan so more for me 👍
Chipotle Adobo raspberry jam baked Brussel sprouts are a go to for me when cooking for people. I love Adobo sauce... So good.
This is more like biltong than jerky, can't wait to try it myself!
Best cooking channel on RUclips!
As soon as I have the extra money I hope there’s a few bags left!!! I love your channel by the way and I’m always a true friend as I watch the videos! I love cooking your recipes !
The fridge kick cracked me up 🤣🤣🤣
I want to make everything you make haha, it all looks so good! Maybe this will finally be the kick in the pants I need to make the Rosemary Salt. I need to know so when you say “if you know you know” I’m not just some fraud!
The rosemary salt is so easy. I buy a big shaker container with coarse salt, make the rosemary salt, put it in the shaker, then keep it in the fridge. It hold for a few months pretty well.
If I lie or deny I’ll die, so I must testify: Rosemary Salt is the real deal (now I know I know), and it made for amazing jerky. Like all of Chef Sonny’s recipes, these are keepers.
recently stumbled across the channel and i am absolutely addicted to these videos man, great personality and definitely sparked my passion for cooking again
Almost 1 million subs! Congratulations chef, awesome to see the achievement after so much effort. You deserve it!
We call it biltong in South Africa, have a search for it and see how we do it. By the way, love your recipes and creativity in your videos. It ha really inspired me to cook properly 💪🏻
No sir, no. Biltong is not the same thing as beef jerky.
Tjom. Biltong is not the same.
Jurky is yummy but biltong is just yummyier
I think the major difference is the emphasis on coriander, and honestly it's made me put coriander with beef in a whole lot of other things and it's great.
@@ctwest3601 the major difference is not coriander (vinegar maybe). Biltong is cured beef whereas jerky is dried beef, even the way they are produced is different.
Entered and took advantage of the presale! I’ve made jerky in the oven and the dehydrator. Love them both!
Nice! I have not dried the dehydrator version yet, which do you prefer?
@@thatdudecancook The oven. They are both good, but the oven has a bit of a…deeper taste, I guess. It’s just different.
I clicked the link and bought some stuff! Thanks very much.
Thank you too!
Question - how long can you store this jerky? Should it be refrigerated?
no need to refrigerate and it last for months in a sealed bag.
@@thatdudecancook thanks Sonny!!
Without knowing the moisture content and without curing the meat first you can't be sure. Refrigerate anyways until the day or trip you need it on the go
bro kicked tf out that fridge 😭 4:20
Laughed my ass off he did indeed kick TF outta that fridge
Come on Sonny, nearly 1 million subscribers!!🥳🥳🥳🥳
I don’t normally watching cooking video but the is was great man strait to the point very informative and with good humor too
Brother you have the whole channel down pat. Best channel for any level chef
Thank you for your talent and energy! New to your channel, do you have a recipe for chicken jerky? Best wishes 🎉
Man, I stumble on this video and how great content and fun as a bonus… I subscribed immediately 💪🏼
I got some of your jerky and the rosemary salt is top tier. Great job
I have made my own jerky in my food dehydrator. It came out wonderful.
Ordered mine today!! Can’t wait to try them all!
First, it was steak tartare. Now it's beef jerky. You've got the whole range of beef textures covered.
Ahhh jerky…😋 definitely going to make the rosemary salt jerky. Enjoy your videos and always a good laugh beating up your refrigerator..😂
I love how honest your reactions are to the food!!! 😅😂
This is by far the best and easiest jerky recipe i've seen on youtube. Thank you for sharing!
I am in love with your channel. I really enjoy everything you share.
A dehydrator is also usefull if you have a 3D printer where you need the filament to be dried to put out strong prints.
Yes, the rosemary salt is legit. I don’t know why I waited so long to make it. It gives everything that extra, delicious little “something” that you can’t quite put your finger on.
Wow!! I’m going to try it this weekend.
What a wonderful jerky!
I will use your video as a reference for my jerky making.
Big big fan and this looks good BUT.
I’ve been making jerky since I was literally 10. A dehydrator is the best method to make large amounts. I have a large dehydrator. Jerky also does better in a liquid marinade versus a dry rub every time. I’ll even share my badass recipe. I normally use deer but I’ve used beef a lot too. Cutting meat when cold and all that is fine but the marinade matters
Add meat to a large container ideally with a lid. Pour one cup of Dale’s seasoning in and then pour one cup of water in. Do this until the meat is covered. Then pour one more cup of the Dale’s. I recommend this soy sauce as it has seasonings in it but use any brand you like. Then add two squeezed limes or lemons. I like limes. I leave the limes in the container after I squeeze them.
Next add two packages of Lipton onion soup powder and some fresh garlic to your liking as well. I add black pepper at this point too and if you like heat it’s time to add crushed red pepper or cayenne. I do not add any heat to mine normally. Then pour in a bottle or two of liquid smoke. Last a cup or so of brown sugar. Stir it up and mix it good. Let this meat soak for at least 24 hours. I like 48 hours better. Then get the meat out and put it in your dehydrator or oven because many of my friends do use their oven. Once the jerky is the desired texture, usually 6-8 hours in the dehydrator, take it out and enjoy. Simple recipe but it’s gold baby.
QUESTION-. Do we refrigerate the rosemary salt? A lot of the rosemary and Sage contain moisture, would it soil the salt outside of the fridge? Or is it prepared to be consumed at once?
Yes, keep in the fridge. In one of the other videos he has he puts it the fridge.
Maggi, garlic, pepper, Worcestershire sauce,brown sugar. Dissolve brown sugar in liquids in stove and cool.Marinate 4 to 24 hrs. Food dehydrator .Keep in freezer. Little fat on inside round to spoil but it will last .
My favorite and easy
Been using a couple of Luhr Jensen smokers for 30 years. This version is missing the smoke man! Just subbed up and will be making sage salt. ✌
how funny ths guy will be on tv very soon, i think he really could good at that round house he could mess you up with that kick watch how fast he actually does it. best show in town !!
As always you are awesome.
So I was going through the video and it looks great but I have 1 question after setting your oven to 180 degrees how long should we keep it in the oven?
3 hours, Its in the video
Hi sonny, I always watch your videos and I gotta say it's always a treat to watch a master at work 😆 anyways, keep up the great content. 👍
My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family and the family dog and the family cat is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone.😁 Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, i had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for me an the family.
How do you store it and how long is it good for ?
Can you make this shelf stable?
Now this I gotta try this weekend
I keep a stock of rosemary salt in my fridge for all those meat and grilled bread days . . Should be everyone's staple and treated in the same esteem as beer and biltong
You know we love you!! and im outtt. Best chef on YT !!
Sonny, loved this video. I launched my own beef jerky company (Three Gingers Jerky) last year and would love for you to try it. I'm a subscriber, former chef, and have done a ton of your recipes. Love your channel! If interested how can I get you some? Cheers!
Thank you for this! Every beef jerky recipe on YT is “hurrr put soy sauce and Worcestershire sauce” salt and pepper is enough
Wooooo I’ll take it! 🔥🔥🔥
This looks so good I love beef jerky!!!
Can’t wait to make this my man! Rosemary salt, if you know you know!
how long do you keep it in the oven for?
He didn’t say “and wait”🤔
3 hours
My recipe for beef jerky: Soy sauce, Salt, Pepper or sergeant Gilbert, thyme, basil, rosemary. All these herbs make it really mouth watering delicious 🤤
Question: can you use regular sea salt and dried sage for rosemarinsalt or does it taste completely different?
Looks so good! Wondering why you wouldn’t smoke that jerky in your Traeger. Would that overpower the flavors too much?
You should take trip to Isaan Thailand and enjoy some sun dried beef which if you want can be quickly deep fried and enjoy with a beverage and a sunset😍🌅
I entered and ordered. Can’t wait to try it!
Great video thanks for sharing but one quick question, you said 180 degrees but for how long?
I watch every video on this channel. Super random comment here, but I started calling one of my friends Sargent Gilbert for no reason, and he keeps asking me why. When you know you know is always my answer.
does he have a moustache?
@@thatdudecancook He does! 😎 Can’t wait until your next created cooking character comes out of the woodworks!
82 Celsius with Fan or what settings
Sonny - QUERY - did you use convection feature or just regular oven heat??
Love you man - thanks for the idea
Top round is the PERFECT cut for jerky. A rare case where using something like NY strip actually makes an inferior product. Too much fat and it gets rancid quickly at room temp.
Nothing too fatty. I’m just gonna find the worst cuts i can and use those
But that fat makes for extra tasty jerky & marinade absorption, if you plan on eating it all in a few days like I do lol
Amazing! Thank you so much for this!
Been asked this a lot recently, will have to try this out 👌👌👌
Looks awesome! What is the shelf life on that jerky?
Should my rosemary salt be refrigerated and how long will it last
Try one with nutmeg included as a seasoning .
I’m 1000000000% going to do this. I love you
so funny 😂
great video!
PLEASE you gotta tell me why you beat your fridge up in your videos. It makes me laugh so hard everytime it's hilarious.
P.S. Gonna try this recipe
You are my faborite new obsession 😁👍
I saw some pre-sliced cuts of top round in my nearest ShopRite. Would those work for this, too?
How big are the packages of jerky to buy in the bundle that you are making?
Amazing job as always Sonny 👏 can't wait to give it a try!
Going to do this!! Thank you
Thank you Sonny ❤
Do you dry out the rosemary salt? Just wondering
So easy, and you can save a lot of $$$!
I don’t know why, but I was really hoping the dog was going to try to beat up the fridge as well! 🤣
We've made your Rosemary Salt. It's great. Keep murderizing that fridge!
“Hanging is best” - ThatDude
So gonna try this recipe! Hi ya!🤛🤜
How long will jerky stay good if kept in a airtight bag unrefrigerated?
Wow… another killer video
I made jerky once in a smokehouse in the garden, made the mistake of salt curing the beef first, as you can imagine between the salt and the smoke it was pretty SALTY was still edible and the texture was great but next time I will know better.
I used to make jerky on 50°C/120°F same skewer method but with a wooden spoon inbetween the oven door, so the moisture can escape. for like 8 to 12 hours. difference is that your jerky wil be rotten in a week, mine can be saved for months to even years.