Just a few tips, try putting the meat in the bag and covering with spices/dry ingredients first and then add wet ingredients and shake/stir around. Leave it to marinade overnight in the fridge. Dry it on a lower temp for a longer time but ramp it up to a high temp at some stage to kill bacteria. I would also add more wet ingredients and try some teriyaki sauce in it..oh ye, slice the meat a bit thinner..
@@leo.girardi Nope. Just a different process. Add dry ingredients directly to the meat then add wet ingredients and marinate over night. Also drying something low and slow tends to not over dry it and it’s easier to catch it just when it’s ready. I just suggested trying the teriyaki sauce for something different as I’ve had good success with it..
I made a variation of your recipe today, I used hoisen sauce instead of brown sugar, 1 tbsp soy sauce Vietnamese chili sauce, it's what I had on hand considering adding ginger to the mix to. Thank you your recipe idea, drying on the pellet smoker. Keep up the great work.
Hi Kelvin, just received my dehydrator this afternoon and yours was the the first recipe after a trip to the store for the Korean hot paste, came out fantastic 5 hours they were done although a little this but great for my first attempt. Your recipe is exactly the flavour I like so it’s gone into my folder:-) many thanks
The real number one reason jerky doesn’t last a long time: you made it too good! You can make such good flavors, to your taste/heat liking and can choose to slice the meat with or against its grain, for either chewy or more tender jerky. I really like Worcestershire sauce, brown sugar and cayenne pepper. Though, after following this channel and growing a variety of peppers, I’ll be experimenting with using other powders than cayenne (and this recipe). Habanero powder has been great, in chilli for example. Calvin, I hope you experiment with using some of the wide variety of peppers you grow! And let us know what you find now that you are into jerky. I often freeze part of a large batch. It thaws in no time, if you don’t just eat it as a jerky popsicle instead. I also marinade it overnight. When I use an oven, or thicker slices, I do bother to create shelf safe jerky; Storing it in the fridge or freezer suffices and then there is no concern about using curing salts or reducing moisture content for safe shelf storage. Final note: people CAN make jerky without a dehydrator. I have used an oven many times, just by poking a toothpick through the end of a slice and then raising the toothpick up through the top oven rack and twisting it a quarter turn, so the toothpick straddles two rack rungs and the slice hanging down (with only top rack and a drip catch tray on the bottom). Then I prop the oven door open an inch or so with a knife or similar utensil, so the lowest oven setting let’s the oven cycle between maybe 180-210 (the lowest I could on that oven). The propped open door also allows air to circulate, moisture to escape, and keeps the temp below the min setting of maybe 220 on that oven. A batch would take about 3 hours at this temp, the lowest I could achieve. A different oven, that I couldn’t prop the door open on because the oven would shut off, still worked fine with the door closed. That oven allowed a min temp setting of 170F, so the only thing I did was open the often a few times to let moisture dissipate, and/or use the convection setting. Homemade jerky does NOT take special equipment! Have at it. Create YOUR favorite. I had only recently discovered Go-Chu-Jang products and I’ll be trying this recipe. Thanks Calvin!
I marinate in a vacuum container, speed up the marination, and store it in a vacuum-sealed container. Got a dehydrator to make dog treats, but now I'm addicted to making jerky for myself.
You must have patience when making jerky. Marinade for 24 to 48 hours, It's worth the wait. I always add worcestersauce to tenderize the beef. Your slices are a bit thick for my liking but I guess it's a matter of preference. I slice at about 5mm.
Many thanks for this blog, I’m in the process of buying a Dehydrator for mainly making jerky for me and my dog and the beef recipe will be on my list:-)
Awesome! If you get a chance to leave a review on our site we'd appreciate it :) peppergeek.com/spicy-beef-jerky-recipe-for-dehydrator/#wprm-recipe-container-3251
I used to buy Costco jerky I loved it, could never buy the same anywhere, then I discovered your video, I’ve made this a few times now, I must say it tastes identical to the Costco jerky, I’ve used paprika and a pinch of chilli instead of cayenne pepper because I couldn’t locate it, still tastes the same, well done:-)
Why? Different recipe, or different "cooking techniques" ( since this was cooked). Why not go out a limb and make your own and change it up how you see fit?
@@3_up_moon Sadly, now I have to use coconut aminos because I had medical testing done and I have a serious soy intolerance. Coconut aminos are a little sweeter so you just have to balance them out with a little more salt. It's good to have an alternative though!
Just a few tips, try putting the meat in the bag and covering with spices/dry ingredients first and then add wet ingredients and shake/stir around. Leave it to marinade overnight in the fridge. Dry it on a lower temp for a longer time but ramp it up to a high temp at some stage to kill bacteria. I would also add more wet ingredients and try some teriyaki sauce in it..oh ye, slice the meat a bit thinner..
So like just do something completely different?
@@leo.girardi
Nope. Just a different process. Add dry ingredients directly to the meat then add wet ingredients and marinate over night. Also drying something low and slow tends to not over dry it and it’s easier to catch it just when it’s ready. I just suggested trying the teriyaki sauce for something different as I’ve had good success with it..
You should store some of that at my house!
Next time we're allowed to have a gathering, maybe I'll bring some. It's delicious!
@@PepperGeek Yep, mine too. You could easily sell this! 🤤 💰
I made a variation of your recipe today, I used hoisen sauce instead of brown sugar, 1 tbsp soy sauce Vietnamese chili sauce, it's what I had on hand considering adding ginger to the mix to. Thank you your recipe idea, drying on the pellet smoker. Keep up the great work.
And all the other spices you used. Forgot to mention that
Hi Kelvin, just received my dehydrator this afternoon and yours was the the first recipe after a trip to the store for the Korean hot paste, came out fantastic 5 hours they were done although a little this but great for my first attempt. Your recipe is exactly the flavour I like so it’s gone into my folder:-) many thanks
Excellent! Glad you enjoyed and have fun with your new dehydrator
The real number one reason jerky doesn’t last a long time: you made it too good!
You can make such good flavors, to your taste/heat liking and can choose to slice the meat with or against its grain, for either chewy or more tender jerky. I really like Worcestershire sauce, brown sugar and cayenne pepper. Though, after following this channel and growing a variety of peppers, I’ll be experimenting with using other powders than cayenne (and this recipe). Habanero powder has been great, in chilli for example. Calvin, I hope you experiment with using some of the wide variety of peppers you grow! And let us know what you find now that you are into jerky.
I often freeze part of a large batch. It thaws in no time, if you don’t just eat it as a jerky popsicle instead. I also marinade it overnight. When I use an oven, or thicker slices, I do bother to create shelf safe jerky; Storing it in the fridge or freezer suffices and then there is no concern about using curing salts or reducing moisture content for safe shelf storage.
Final note: people CAN make jerky without a dehydrator. I have used an oven many times, just by poking a toothpick through the end of a slice and then raising the toothpick up through the top oven rack and twisting it a quarter turn, so the toothpick straddles two rack rungs and the slice hanging down (with only top rack and a drip catch tray on the bottom). Then I prop the oven door open an inch or so with a knife or similar utensil, so the lowest oven setting let’s the oven cycle between maybe 180-210 (the lowest I could on that oven). The propped open door also allows air to circulate, moisture to escape, and keeps the temp below the min setting of maybe 220 on that oven. A batch would take about 3 hours at this temp, the lowest I could achieve.
A different oven, that I couldn’t prop the door open on because the oven would shut off, still worked fine with the door closed. That oven allowed a min temp setting of 170F, so the only thing I did was open the often a few times to let moisture dissipate, and/or use the convection setting.
Homemade jerky does NOT take special equipment! Have at it. Create YOUR favorite. I had only recently discovered Go-Chu-Jang products and I’ll be trying this recipe. Thanks Calvin!
Actually, I would put two slices, spaced apart for air flow, on each toothpick. A lot of jerky meat can hang from the top oven rack that way.
I marinate in a vacuum container, speed up the marination, and store it in a vacuum-sealed container. Got a dehydrator to make dog treats, but now I'm addicted to making jerky for myself.
Is there an advantage to speeding up the marination, other than time?
@@ttb1513nope. I just marinade overnight in a glass bowl with Saran Wrap pressed on top in the fridge. I stir it once.
Thank you for this. It really helped. Do you ever recommend turning them at the 3 hour mark and dab the fat off underneath?
Really superb recipe ,too much tasty & so delicious ,liked
A tip that’s works fine, instead of putting them I an airtight container etc I just put them in a small plastic container and freeze.
You must have patience when making jerky. Marinade for 24 to 48 hours, It's worth the wait.
I always add worcestersauce to tenderize the beef.
Your slices are a bit thick for my liking but I guess it's a matter of preference. I slice at about 5mm.
Good idea on the worcestershire
@@PepperGeek if you're doing korean style, hell use fish sauce instead
tearing the jerky is part of the fun in eating it. So, cut with the grain for me :)
Would this work well in a smoker instead
Many thanks for this blog, I’m in the process of buying a Dehydrator for mainly making jerky for me and my dog and the beef recipe will be on my list:-)
The jerky looks great! Thanks for sharing the recipe.
Hi, Great Recipe!
If, using 2.5lbs of meat (Top Round)
would you double marinade ingredients( For Korean jerky)
Thanks, Curt
Yes you’ll probably want to about double it to make sure it coats all the slices of meat
Thank You!
Did it.
Love it!!!! Just made it!!!!
Awesome! If you get a chance to leave a review on our site we'd appreciate it :)
peppergeek.com/spicy-beef-jerky-recipe-for-dehydrator/#wprm-recipe-container-3251
I would definitely trying👍
I used to buy Costco jerky I loved it, could never buy the same anywhere, then I discovered your video, I’ve made this a few times now, I must say it tastes identical to the Costco jerky, I’ve used paprika and a pinch of chilli instead of cayenne pepper because I couldn’t locate it, still tastes the same, well done:-)
Thanks,I did enjoy this video
Probably should use a curing salt with the marinade
Just found you and I subscribed
Silica gel adsorbs moisture, NOT oxygen
Rice works too- but honestly if you make great jerky it won’t last a week. My kids raid the dehydrator!
what type of soy sauce did you use ?
Kikkoman Less Sodium. Green label.
Oh sweet. Wondered where you disappeared to Calvin. You still doing music?
I do still play music! Not as much as back in the day, but I still pick up the guitar.
You didn't use your own pepper powder or paste? Odd.
Yum!
11:46 I heard crunching like a potato chip.
ever tried flipping the beef over and cut, so your arm isn't crossed over in front of your eyes?
Liked the video, here's a tip, a meat slicer is the way to go.. 😇
Yes, I always put my meat on a meat slicer (is that different from just a slicer?) and let it dry there. Cleanup is a bitch.
Just use a knife. Why go through all the expense and cleaning hassle of a slicer? It takes 90 seconds to slice up 2 pounds of meat with a sharp knife.
Please I’m begging to do another video of jerky
Why? Different recipe, or different "cooking techniques" ( since this was cooked). Why not go out a limb and make your own and change it up how you see fit?
Why not cook it before making it jerky
165°F technically cooks the beef
@@PepperGeek I agree I was only thinking cooking a little to speed up the time 7 to 8 hrs is a while but low and slow might be the way to go.
@@PepperGeek No, my medium rare "Cooked" steak is in the low 130's. 165*F technically makes hockey pucks or shoe leather.
@@leo.girardi cooking temperature and food temperature are not the same thing unless using sous vide
I love everything Korean, but can eat pretty much any of it because I can't eat gluten. I hear they do
sell the red sauce gluten free!
There are gluten free soy sauces out there, a little harder to find
@@3_up_moon Sadly, now I have to use coconut aminos because I had medical testing done and I have a serious soy intolerance. Coconut aminos are a little sweeter so you just have to balance them out with a little more salt. It's good to have an alternative though!
"But we just recently discovered we could make beef jerky." Wow, I wonder what all that dried meat stuff before 2020 was called?
😂😂😂😂😆
He was talking about with the dehydrator lol
Woosh
you lack basic skillls but
I could not have said it better.
When he chew it, it sounded like a potato chip crunch.