Beef Jerky Made On The Electric Smoker - Easy And Delicious
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- Опубликовано: 20 июл 2024
- With my supply of Beef Jerky exhausted and demand rising, it was time to smoke up a batch using some Top Round on the Electric Smoker with a mix of Hickory and Maple for smoke flavor. I also used a Teriyaki marinade kicked up with a bit of Ghost Pepper Maple Syrup.
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#grilling #cooking #beefjerky #bbq #barbecue 
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Looks great Ry! I really need to try to make my own jerky. Good stuff
I have found that even if you can't get perfectly thin slices, you can just pound them flat with the meat tenderizer. It tenderizes as an added bonus haha
This was incredibly helpful. Very clear and concise explanations for every step. Appreciate it a lot.
I have that same smoker!! Thanks for the guide! I actually have topround right now I planned on making jerky with, just needed to freshen up with afew videos
After the jerky is done I pat them dry of the surface oils with a paper towel. Great video. I usually use my Lem stainless steel dehydrator but now you have me wanting to do it in my Masterbuilt smoker. Thanks!!
You cant go wrong with that! I'd like to try that marinade with the spicy maple syrup and teriyaki...that is perfect for jerky.
I really like that Ghost Maple Syrup :)
I saw this video and just had to make some jerky. I had two Top Round steaks that I cut into 3/16 inch slices using my meat slicer. I was able to get 51 slices that I seperated into 3 piles with 17slices in each pile. I marinated one pile in Teriyaki sauce, one in Hot and Spicy sauce, and one in Caribbean Jerk for 24 hrs. I sprinkled red pepper on the ones with Hot and Spicy sauce, and Teriyaki sauce. It took 4 hrs. on my gas smoker and Wow! They were awesome! Between my wife, my daughter and I, there aren't many left. I'll finish them later... Thanks for sharing this video. Perfect!
Fantastic! That meat slicer must make fast work of things :)
Looked great! I’ll be trying this soon. Thanks for sharing!
Glad you enjoyed it!
Great video! I made some today. I used the top round cut, marinated for 24hrs in teriyaki sauce with minced garlic and red pepper flakes. Smoked for 4.5hrs with Applewood chips. Tastes just like the store bought stuff but without the sodium taste.
Awesome!
Woke up this morning made some tea, was eating jerky, then turn on your channel...
How crazy is that?
Good video Ry.
Thanks! It's the power of the jerky :)
Awesome video Ry! I have a hard time finding good quality videos of recipes to use in my electric smoker. Subscribed!
Thank you!
Nice call Ry. I added one single drop of The Source pepper extract into the marinade. Turned out awesome.
Thank you for the great video! My kids are the same way with jerky 🤣 I have an electric smoker and can’t wait to try this!
Thank you for a great and informative video! Will definitely give this recipe a shot.
Looks good Ryan. I love beef or turkey jerky. I keep watching you use the electric grill, and think I have to have one. Maybe in the spring. Thanks for your videos.
Homemade beef jerky is awesome. You know what you put into it. Cheers Ry, and I hope you have a Happy New Year.
A Happy New Year to you, too :)
A Funny Story about 20 years ago... I picked my daughter up she was about 10-12 and we went to the city to visit my sisters family... On the way to the city I talked to her about SMOKING drugs and that wasn't a smart thing to do... my daughter and me would find homeless people and give them money or pizza when we were in the city and I told her Drugs and Alcohol was sometimes a problem for these Homeless people.... A few days later the end of the long weekend I was taking my Daughter back home and my Brother in-law gave us some home made Smoked beef jerky for the ride home... as we were traveling home I asked my daughter if she knew how beef jerky was made... NO... so I told her you take raw beef strips and soak them in a flavor you like and you can make Hot one also then you take the Raw Meat and put it in a SMOKER and SMOKE IT.... she looked at me FUNNY and said IS THIS DRUGS !!! True Story :)
Better than drugs kid! 😂
That’s so cute. Out of the mouth of babes!
I put a batch of beef jerky on at 8am this morning lol. I use a Masterbuilt electric smoker set to 165 deg. It takes at least 7 hours here in south Florida because of the humidity here. Doing raspberry habanero and a cajun mix. Thanks for sharing Ry!
Ooooh. I like that Raspberry Habanero idea :)
Love all your videos Ry!
I usually make mine in a dehydrator but I want to try the smoker. Now I think I will!
I love beef jerky and can't wait to start making my own. Great video and thanks for sharing with us.
Glad you enjoyed it :)
You earn yourself a new subscriber ry. This video was top quality!
Thank you so much :)
Trying it today! Thank you for your help!
Last jerky I did, I put it on rack wet and set dehydrator to 65c. 7 hours gave me a perfect product. Would love a smoker
Thank you very much Sr for sharing your knowledge and experience. Great work.
Jerky is one of my favorite snacks. It's one of the reasons I wanted a smoker. Definitely going to try this out! Two racks of jerky might last 2 days in my house. Ha!
I struggle to keep it more than 24 hours :)
@@CookingWithRy Same here. I am just about to put in 4 pounds of eye of round.
@@tayl0124 I heard eye of round was best to use. . .
@@natedoglara yup
Thanks for the share I've never done this but I will now with my smokers
This looks really good. I'm definitely going to try it. 🙂
Definitely giving a try! Thanks for the video!
Bob will give smoker a try i now use a nesco dehydrator about 5 hrs at 160 and my own marinade
Doing a batch of about 8 pounds of jerky right now. 1/2 smoker 1/2 dehydrator.. thanks for the refresher course looking forward to your other videos 👍
You're going to have a feast! Enjoy :)
didnt even think of doing this what a awesome tutorial thanks man!
Sir,
Great videos. I’m excited to try this recipe.
Love this video, this man Is the Bob Ross of meats. Thanks for making this educational content!
I really liked this one too, thanks...
Love making jerky either ground or whole muscle ! Great job Ry !
I've never done the ground meat jerky thing, but I really need to give it a try :)
I'm interested in the ground jerky. Please explain or, recipe. Thank you very much.
Looks awesome nice job gotta try this with a nice London broil 🤙
Thanks, Ry. I appreciate your videos.
Looks very good. Shure I’ll try it next week end. Thank you
Thanks for the good info Ry
Thanks! Just bought an electric smoker to do just this. Can’t wait
What a great idea. I love jerky, but the stuff in the stores tends to be harder and drier than I like and usually very salty. Time to fire up the electric smoker! Thanks, Ry.
Glad you enjoyed it!
I've learned a lot from your videos! Thank you. I enjoy my jerky WAY different! But! I've been making mine for years now because of how you explained it
I like mine salty, dry, and tough😂
Thanks for the tips. Trying this today
Great video! Going to try this today. You earned a new subscriber today.
Love your videos...Thank you for all the info!!!!😊
Thank! I appreciate the kind words and I'm glad you're enjoying the videos :)
Jerky! Wow, it's a staple in this household. I smoke some several times a season. If it was up to the family (and neighbors) I would be smoking some every week :-) And jerky has a very rich and colorful history in the US too.
I’ve been a jerky fanatic since I was 5 :)
I'm doing the same today. It's nice to find a use for my electric cooker!
I love doing jerky in mine :)
So far so good. Got a couple more hours to go haha
Thanks for the video I will try it this weekend
Great tutorial, thanks!
I'm debating, I have a batch in the fridge tonight... Trying to decide between using my smoker, starting off with some smoke (when I mixed up my marinade, I forgot a couple drops of liquid smoke, a cardinal sin), then dropping the temp and let it go or... Using my good old Ronco style (the original, round tower) dehydrators (of which I have two) and running it about 12hrs. I have to admit that it makes a very good quality jerky, as the temp gets down to 135-45° or so and is very uniform and consistent. Great for truly dried, long term storage. Yet still not too tough, which can happen in the electric smokers. And they just sit on the counter top.
I guess I'll have to sleep on it. lol
Trying a new recipe. If I like it, maybe I'll try both smoker/dehydrators and run a batch and see how it fairs.
Thanks for the video and tips.
A "London broil" used to be cut from the sirloin cap and was very tender and delicious if you marinated it overnight in Teriyaki and pineapple juice (3parts to one), then grilled it, medium rare with some fresh, grilled pineapple rings. mmmm.
Alas, if you try that with today's London broil, you'd be chewing it for a month. It's good for braising or jerky. That's it. A criminal act to include "broil" (a fine alternative to a grilling an L.B.) in the name. lol
I come from a family of butchers, it was sirloin cap (tri tip can be used) for 100 years, then they "redesigned the cow" to make more money (and rip the customer). I highly recommend you go to your local butchers and ask them for a "real" London broil (tell them what it is but, if they're "real" butchers, they know) and try the Teriyaki steak. Even cold, the next day, it's amazingly tasty and tender. :)
Sorry, I just get "testy" everytime I see round passed off as a "good cut."
A final tip... If you create your own marinades, try substituting "Liquid aminos" for soy sauce. It much less salty and gives a better, more meat-complimentary flavor. 😀
Guess I’m headed to the store for London Broil today! On sale for 2.99. Great idea! Thanks Ry.
I grab it at that price, too!
i gotta try this Ry,,my son and I love jerky...if i can pull it off..cheers !
You can totally do it. Very easy :)
Awesome. Trying it with terayaki soon too, curious how it’ll taste!
Teriyaki is a perfect marinade for it :)
Hey Jerky! Another great video Ry!
Thanks!
Could you please experiment and do beef jerky made out of ground beef in the electric smoker?
Hey Ry, great video. I have a Masterbuilt as well. Now with jerky do you prefer to leave the vent on the smoker open to allow moisture to escape more, or leave it closed to trap more smoke in there. Thanks buddy.
I prefer it open 👍
Que buena receta felicitaciones
I smoked sum salmon yesterday w/ cherry and apple chips and apple juice!
turned out really good though I put in after the smoke around 2 1/2 hours
Thank you for the video and explanations! You sure have talent for this and the storytelling! Howlong of that 4 hrs did you actually keep smoke on? (I think maybe you had 1-2 hrs worth with the chips you added at first)
Usually around 2 hours will be good with jerky :)
When I start eating jerky I can't stop.
Yeah, I'm part of that club, too :)
Ate 3 pounds Last time wife left the house
~Great video, thanks for the info~
Just found your channel and I really like it! Subbed right away. I have a bunch of bacon going in my smoker tomorrow, and Jerky the next day. Have you ever made Jerky with pork? Where I live I can get pork loins for cheap, and have made Jerky with it before and love it. If you haven't tried it you should make some!
I have and it's great!
I've got a couple pounds of jerky in my MES at the moment. I hang my jerky instead of placing on the racks. Got two plus pounds hanging form one rack.
Earned a sub, just got a smoker and I'm so excited to give this a go
You sir inspired me to try jerky in the oven today waiting for it to finish now !!!!!
Awesome! I'm making some more this weekend for a new video :)
@@CookingWithRy mine turned out wonderful I will be doing this again soon . I'm gonna double everything next time !!!!
Excellent Ry!
Love me some jerky!
It’s time for me to make some on my wsm.
TFS!👍
Look for a video over at T Roy Cooks channel. He did some on a WSM a while back :)
Thanks Ry! I did see that a month or so ago👍
Excellent. . . . I’m making some today ! BTW, how do you keep your racks so clean. Mine are black and discussing looking.
I just soak and clean them after each use and spray a little canola oil on them between uses :)
Very nice explained video,,good job,,thanks!!
Glad you enjoyed it 😊
So good. Im going back home tomorrow. And making some is high on the list. :)
Good idea!
Excellent!!! And I have the same smoker!!
Thank you, I'll try w/o ghost pepper.
Tried to do jerky in that smoker aswell, first try sadly didnt quite work out. Its eatable but i did something wrong but watching that video i saw what i did wrong so thanks for that video. Next try will be better.
Great tips thanks yummy !🤤
Awesome video for reference thank you
Glad you enjoyed it :)
How far or close to the heat sorce do you put the wood chips and meat
Why is his voice so soothing
I gargle with honey :)
Best way I found to do jerky is in smoker for roughly 2 hours at 160-180 degrees. Then finish off in dehydrator until meat reaches 160 degrees. Perfect every time
I just did 5 pound deer neck roast today, I did mine at 165 for 4 1/2 hrs. came out perfect.
Venison jerky. Haven't had that in a long time :)
I'm gonna do my elk neck this week...
Great video looks yummy
During the smoking process are you adding chips to keep the smoke up or do you soak and or both?
On this electric model the chips don't need soaking, and I usually don't add more since I get about 2 hours from that initial load and for me that's enough smoke :)
I just followed your recipe for the Jerky and damn it is it delicious
So glad you enjoyed it 😊
Can you add seasoning before putting the beef in your smoker, after the drying process?
I've only seasoned it at the beginning.
I have the same smoker. How many cups of wood chips are you using in the smoker box ? I filled mine up to the top and it made my jerky inedible.
I usually fill it up about half way.
Hi Ry ...so i have the Bradley digital smoker and it says not to put water in the bowl making jerky ...how do the pucks go out then and not smolder does the water hinder the dryness of the jerky
I'm not familiar with the Bradley. In my electrics the wood chips smolder in an enclosed container separated from any water.
Exactly like I like mine too. Great video.
Thank you :)
Looks great
I am trying to do Moose today. Would it have to cook longer? Should I put water in smoker to keep it moist would that help?
It's leaner so it should dry more quickly, like venison, I imagine. Adding moisture will slow it down. You want that drying action.
Great video ... thanks!
Glad you enjoyed it :)
Thanks for the helpful instructions and tips. I'm curious, why are you using a Therm-Pro, and not the built-in controls? Do the built-in controls work well enough? Is it worth paying extra for an electric smoker with built-in controls? I currently have the Masterbuilt 30" digital electric smoker with cover, in my cart at Amazon for $230. I still need to finish my research on making beef jerky before I pull the trigger. I've become rather fond of jerky...something about chewing, like a dog and bone.
The remote units are a bit more accurate in my experience.
That's the way I like my jerky. Two thumbs up.
Thanks for putting this up....I've been doing deer jerky for a while and it turns out really good. My wife does not eat venison but I have to hide the deer jerky from her and the rest of the family or I won't get any LOL.
What happed from the nice deep red color it was outside when you said it was done - to when you brought it in?...on the counter it looks burnt to crisp.
Some of that is just lighting (outside vs inside), but I find that jerky really darkens after sitting for just a little while to set that really rich color :)
I have heard if you use curing salt it will give the jerky a longer shelf life.
That’s one potential method but it requires a precise ratio to the meat weight.
Looks very tasty! Can this be done on say a Foreman indoor/outdoor electric Grill?
If you can hold a lower temp around 160 it should work reasonably well 😊
@@CookingWithRy OK great, I'll give it try and let ya know the results! Thanks again and your jerk looks delicious. Take care.
Hey what if I put some baking soda in the marinade? Is that going to make the meat too soft or will they fall apart?
What's the average shelf life and do you store it in the refrigerator or can it be left out?
I store it in the refrigerator so I don’t plan on any shelf life since it’s usually eaten within a few days.
How often do you add wood chips, or don't you add any after the initial "fill"?
Just the initial fill. That's usually enough for a couple hours of smoke at the beginning which I've found is enough :)
Thanks for the reply.
Hi I had trouble with high humidity in the smoker and found that the meat almost had a cooked texture to it . Should I have left the door cracked open or the wood chip plunger out to create air flow ?
I’m not sure. Too much airflow with a smoker that uses wood chips can actually ignite them. It’s happened to me.
Awesome vid, Ry! Question... have you ever weighed the before and after to see your %weight loss between the raw uncooked and the final? Was just curious so you could guesstimate how much steak you need to, say, get to 1lb of finished jerky?
I've honestly never done that because I just estimate that a piece of top round about that size will give me about 1/2 of a Ziplock bag of jerky. But I might try that next time :)
@@CookingWithRy well, sounds like about a 75% reduction (or more) as a guesstimate :) - I assume its not something that's very exact for home chefs anyway, like you said you like yours more moist than commercial, I'm probably somewhere in-between. Now we just need that cold smoked salmon and cheese video :)
I just receive my bradley smoker yestherday, my question is can i use my bisquettes for 20min just to geave the smoke flavor i want?
I’m not familiar with the Bradley, but if you can limit the smoke time to your liking that should work.
I like my jerky the same way..thanks for sharing!!