HOW to MAKE JERKY - NO Dehydrator Required - Meat Series 04
HTML-код
- Опубликовано: 13 апр 2015
- ↪︎HOW to MAKE JERKY - NO Dehydrator Required - Meat Series 04
Beef Jerky - Yum Yum. This can be expensive to buy but so easy to make. Watch how Steve turns a piece of Beef into beautiful tasting Beef Jerky and all without a dehydrator.
🧡 Please show your love and support
💰👍 ↪︎ paypal.me/ThanksSteve
Written Recipe Visit our Blog
steves-kitchen.com/how-to-make...
More recipes from my Meat series
↪︎ Sausage Making - • SAUSAGE MAKING - Easy ...
↪︎ How to Make Brawn - Head Cheese - • HOW to Make BRAWN - HE...
↪︎ Make Guanciale - • Make Guanciale - Cured...
↪︎ HONEY ROAST HAM Part 1 - Cure a Ham - • HONEY ROAST HAM Part 1...
►LIKE, SHARE AND FOLLOW so you never miss a new video @StevesKitchen
Please Rate Comment and Subscribe
………………………………………………
Catch up on our Travel Videos all in one playlist
↪︎ • Steve's Travel Vlogs
Check out our Epic JOGLE Playlist ↪︎ • JOGLE - All the John O...
Send a small monthly support through / steveowens
Did you know? You can buy us a Coffee or meal through Paypal by clicking: paypal.me/ThanksSteve It's really simple.. 👍
🛒 Do you shop on Amazon?
If you buy from Amazon use this link. You won't pay a penny extra but we earn a tiny commission whenever you buy something. Thank you..🧡
USA - amzn.to/3iFHOZe
UK - amzn.to/31Os6nS
🎬 If you'd like to know what gear we use, you will find most of it here. Also for a full list of our world travel kit, again using this link earns us a tiny commission, so a huge thank you. 🧡
USA - amzn.to/3gYfOQ4
UK - amzn.to/3g0R0Wu
⚑ Follow:
Visit our Website at steves-kitchen.com
Like our Facebook page: / steveskitchen
Join us on Instagram: / steveskitchen
Follow us on Twitter: / steves_kitchen
Follow us on Pinterest: www.pinterest.com.au/steveski...
Music wanted!!!
If you are a music producer and would like me to use your music (any funky tunes and songs, love acoustics) please email me at socialmedia@steves-kitchen.com
#Jerky #biltong #dehydrating 
Хобби
Many commenters are stating that the FDA requires Jerky to be Cooked at 170F, This is not the case. They are miss guided, jerky in the US is not produced this way as a result of regulation.
I have read the FDA Guidelines and you will see no such requirement or recommendation. I think they are confused by Food Code 2009 Section 3/F (d) which states these temperatures for Poultry Curing, not beef. Poultry curing is not something I recommend, I hope this clears that confusion. www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm#parta6-3
I would just add that if you are concerned about cured beef, then this is not possibly the process for you. Thanks
you should pin this up at the top of the vid, youtube lets you do this now. many people seem to lack a basic understanding of biology/microbiology, specifically with regards to salt, water, and acidic compounds.
many people also dont seem to understand that just because there is a state requirement on *commercial* food production, does not mean that it applies to an individual making something for personal consumption.
many people also seem to think that the FDA is 100% accurate with their statements, and that they exist solely to protect the health of the public.
also that jerky looks amazing.
While I live in the US, I have seen this done. Not commercially, but just as a simple homemade dish. But this can also be done by broiling it in an oven which is what a local meatlocker did in town to be able to sell it. Makes it a little more dry, but still as yummy.
Steve's Kitchen beef jerky is raw?
This way is a dry cured meat. Not all jerky is made this way. It can be done in an oven or dehumidifier or a smokehouse and it's all for the same purpose, drying out the meat.
Jose Campo high heat exposure is not the only way to kill bacteria. acids, salt, more commonly known as pickling and curing, as well as lowering the moisture content sufficiently will all kill bacteria and make something safe for consumption. as well as allowing for long term storage
Sorry to hear about the negative comments from under-informed people. Thank you for the tutorial. Cheers!
No worries, Thanks
@@andrecoetzer7032 Biltong is made with vinegar, here he use Soy and Worcestershire sauces, that"s the difference, and either are hell of tasty
I live in florida so I can reverse beef jerkey back into steak by leaving it out.
😂😂😂😂
ahhahahah :D
lmao
Facts
Very interesting ! I'm from South Africa, where we've been doing something related for centuries, called biltong. Though we generally use more coriander and ground black pepper, plus it's got another step of letting the meat lie in red vinegar for a time as well (that really destroys any possible bacteria, making the biltong safe to keep for months), and longer drying time in an enclosed space, hanging from hooks (or make a 'biltong box' with low heat source and fan ). Both are delicious !
How long can you store biltong without a fridge?
This sounds like a great method to me and thank you for sharing. I'll be trying this next time some decent low fat round or sirloin pops up for sale.
@@happyheart8422 If you keep it dry, for many many months. Moisture would be the enemy.
@@monmixer Aye captain, you won't regret it. When I worked in China for 10 years, I used an old pc box, to hang it in. Covered the openings with mesh, used the pc fan for air circulation, and put in a 40 w light bulb for just enough heat.
im never buying beef jerky again! i added smoked habenero flakes and teriyaki marinate. Thanks for the video.
Yum, sounds a great choice..
That sounds AWESOME!
In response to people's concerns about food safety - you can eat beef raw. If there was such a huge issue, most of the population of France & Belgium would be dead as about 80% eat completely raw beef (with a raw egg on top) called Steak Tartare and a great majority only eat steaks cooked at "bleu" (Blue) which is well below rare = less than 50 degrees centigrade (120 fahrenheit) internal temp. Curing as shown above, is even safer as it almost completely kills any bacteria! Seeing as France and Belgium are still thriving and their food considered some of the best in the World, I would say people need to open their minds a little! ;)
Good points Jordan, thank you.
Steve
as long you use salt and you have an good air flow is very safe,this tehnique of curing meat is ancient one and no one died,they was doing this kind of jerky since 1000 B.C it was a common practice for celts,mongolians and tracians and they was doing this with meat from venison and yes i eat and like raw beef because is containing lot of iron,i 'use to eat raw beef since i had 6 years old and i'm a still alive and very healthy
Jordan Cox
You dont have to cook meat to eat it, but according to the health organisation ther danger point of meat collecting bacteria is when it is stored between 5 degrees and 60 degrees celcius.
Steak tartare is served from the fridge.
Where were you when we needed you most
The number of people here who're just now realising that jerky is uncooked is too damn high!
Josh Araujo
Yes?
As against what? Sucking the life out of it?
Johhny ...you're very uneducated! Do some research on smoked and dried meat products from around the world....none of which have been touched by the FDA! The FDA has no clue! Every year they come out with warnings on things they've approved in the past that are now dangerous! You put your trust in the wrong place. If I had enough money and lobbyists they would approve my s**t for public consumption.
I have been curing and cold smoking my own pork loins and sausages for years, and my father for 50 years before that! No one has ever gotten sick and everyone raves about the taste and quality!!
You should try some and then you can tell the FDA where to go with their standards! :-)
Very good points Ron. i agree 100%.
I live in Alabama. On my families farm we dried it on sheets on the trunk of the car when I was a kid. We did the same to dry apple slices. We also had a salt and smoke house for preserving ham. You can't buy food that tastes this great. Humans are omnivorous and can eat about anything. Don't worry about it and just enjoy it.
been wanting to do this for years but thought I'd need an expensive dehydrator. Thanks so so much
You can make your own dehydrator, look up on Google or here how to make a dehydrator,,,
Harbor Freight used to sell a cheap one. But I can't find them on their website now.
I got 2 and they've lasted for years, but the shelves are falling apart now.
Amazon has one for $39.
They want you to think you need a dehydrator, so they can make MONEY off you!
I ain't gonna lie, after watching this video 2 years prior, I finally got around to making it............
It is bloody amazing! Many thanks for this technique recipe.
Well better late than never, me thinks :) Thanks
People who are concerned about the FDA let me tell you this I grew up in the mountains and we did not have dehydrators or refrigerators all we do with the meat is we season it with salt, lemon, black pepper and chili powder. We hang it in the window away from the direct sunlight and it dries in 1-2 days and then we enjoy it. Now you need to consider the level of humidity if it is too high it may effect the drying process. I have been using this recipe for over 6 months now. The only bad thing about this recipe is it doesn't last long I eat what I make in about 2 days.
WHEN YOU SAY IT DON'T LAST LONG , DO YOU MEAN BECAUSE IT'S SO GOOD, OR , BECAUSE IT WILL GO BAD FAST ?
Ronald Cain because it's so delicious it's addictive.
could you please explain how you process meat with lemon?
Ronald Cain is soooo good doesn’t last long
@@hoanglevu6116 The citric acids kill the bacteria and aid in breaking down the muscle fibers, thus also tenderizing the meat some. The technique has been used on fish for over 1,000 years in the tropical islands.
Why did people dislike this? Cheery guy with thorough diy method. Amazing
Old technology and the way people lived in the past is still very much useful today and they actually work very well...!!!
i love how people are arguing about jerky ..made my day.. best comment thread ever
make sure your fan is nice and clean since dust isn't a good spice ;)
My first thought too.
I suppose I am used to a clean home but you have a point 😊
chase c Bwahahahahahha 😂 😂 😂
chases chanel lol
chase's channel Pft maybe to you ;}
I just followed this recipe last week. I swapped a couple of ingredients but otherwise followed the process exactly. It was spectacular. I cannot recommend this highly enough. Incredibly simple. Very delicious.
Thanks Luke..
I am having trouble following the recipe.
My dogs always find the rack of drying meat...
Needless to say they think its delish!
Better for them to eat that meat as is than all the commercial chemically processed dog food.
Finally the comment I was searching for. So many petty arguments and all I want to know is, does it work and is it any good before I invest time and money.
Cheers
@@Visceralreality
Hahahaha 😂
Thank you. I tried some that a friend of a friend made in the dehydrator and so want to make this. Love you coloured aprons/chef gear by the way :)
you know what I really love about your videos
It's not only about discovering new things and being surprised that they are actually really easy for me. You are also always kind and grateful for every comment and that's something really nice on RUclips.
Keep that up, I love your videos
Greetings from a big fan in Germany :)
***** I am getting a bit slow on my replies as it gets busier but what makes this such a pleasure is the wonderful viewers, Thank you.
Steve
THAT WAS ABSOLUTE BEAUTIFUL ART. I THINK I HAVE WATCHED THIS VIDEO 4 OR 5 TIMES
What a lovely video. Proof that beautiful cuts of beef will make beautiful beef jerky. Thank you for the information!
Man this thread just keeps giving. Best read in a while. Steve Owens, You have made an infotainment vid that strikes to the bone on such a small matter of beef jerky. Thank you!
thank you ! I've been buying jerky for years, not knowing it was that simple to make.
It's expensive in the shops I think Tim?
+Steve's Kitchen yes , very !
Far too expensive let alone the specialty types like elk, bison etc here in the states. Thanks Steve!
Dan Morgan You're welcome.
yep. slice the beef trim it, marinate it 24 hours, throw it in front of a fan or dehydrator if you prefer and all your friends think you are a hero lol.
Great video! I have made some with deer meat, same process and haven't had any issues...kids love it!
Hi Steve....Gabriel here...!!
I did this recype and my family just love it...
And just to let you know Steve, last week we use porck shoulder instead of beef with a little bit more chili, because we like it more spacy. The result was great...thanks for sharing Steve....!
Thank you! A much simpler way to do it than using oven or dehydrator! Can't wait to try it!
My dude wearing a shower curtain
Christopher Welchel idk about you but I’m sure shower curtains and shirts are two different things. But hey if your poor ass sews together shirts to make a shower curtain I ain’t judging.
No matter what it is, it hurts my eyes.
He lookin fresh tho
Ex Jockey maybe ? It could be a shower curtain.
dirtyduty69 Grows idk if you know this but it was a joke
Finally a cooking channel with a lot of interesting variations. I didn't know that beef jerkey was so easy to make. Thank you SO much, Steve. Cheers from Holland! :)
Alice Boo I love Holland Alice, big smiles from Oz and thanks
Steve
***** We call it silver side beef, you may need to google that :)
***** Superb, I look forward to hearing how it comes out...
Steve
Christmas Pickles how did it come out?
Christmas Pickles thanks for letting me know :) i really wanna start doing this myself. I'll have to look up the oven way because I feel like my fan is just bound to blow some cat hair or dust onto my meat. I live in a small apartment and no matter what I do my cats hair is all over the place.
Thank you. Beautifully done.
Very nice information and helpful! Nice to see someone who KNOWS what they are talking about...and polite!! Thank you for sharing this information, as I am sure there are people out there like me who would love to make their own, and not pay the high cost of buying it, and what ever they tend to put on it! Cheers!!
I've been doing this recipe since seeing this a while back, always comes out bangin. Great video. I've been doing mine with soy sauce, chopped onions, pepper, garlic and Worcestershire.
This stuff is SOOOO simple to make (as you have seen), I do have a recommendation though... Whatever marinade your using, put it in a sauce pan, then add your dry seasonings to it and bring it to a slow, soft boil for a few moments, and let them all steep together. Let this liquid come back to room temp, add your beef to the mixture and go from there!
Do you marinate it overnight? I have marinated it for 48 hrs before. Seems noticeably better when I do.
@@monmixer Yes, I have found that 36 hours in the fridge seems about perfect, much more than that brings diminishing returns. Be sure and flip the product every 8-12 hours for even distribution.
So I DIDN'T Miss the Cooking Part!
I'm doing this.
Thank you for the video.
Great Job Steve ! thanks for the Heads up.Keep it coming!
Hey Steve! Thanks for the video. I’m glad to see you cut the meat as thick as you do. Mine are not quite that thick, but may give it a try.
I use Nesco brand original jerky seasoning as my base. I add red pepper flakes, Worcestershire, minced garlic, sesame oil, liquid smoke, Brown sugar and a couple other “secret” ingredients. Then I put hot water in to dissolve the mixture and pour it over the meat and mix well.
I highly recommend the book by Mary Bell, “The Complete Dehydrator Cookbook”. Very helpful for newbies!
Keep up the good work!
Headline: An elf escapes from Santa's workshop and teaches people how to make Beef Jerky.
Dash-Cam King oh my god xD
😂😂😂
lmao
Dash-Cam King I Spit My Coffee😂
👌
Excellent video and step by step instructions! I am going to try it! Thank You 😊👍👍👍👍👍
Trying it now... onto the drying process now. Cant wait to try it
Jesus Christ this comment page if full of people discovering that exposing something to heat is not the only way to make meat safe to eat. The same people have been eating cured and/or smoked but uncooked sausages, hams etc. all their life too without realising it.
Fun fact: this method keeps meat safe to eat for months, while cooking does so for a day or two. It's a shame that the art of making long-lasting meat produce at home is dying. Hunters would have to throw out 75% of each game animal if they only cooked their meats.
Good points, thank you..
you are right, it's sad that millenary knowledge that could help us survive in the future could be lost if it wasn't for internet/books. But we can't blame ourselves if our parents don't teach us because it is taught at schools (at least not in my country's curricula), there's a lot of improvements that could be done to formal education to include potentially life saving skills.
Peasant of Pontus that is true sugar cured hams
Peasant of Pontus 100% agreed
johnny llooddte If I make it, I don't have to label it.
Yay! You finally did the jerky. It looks delicious.
Now I know exactly what cut of beef to use.
I'll try my hand at it soon.
EZGlutenFree AT LAST :o) Anne, this took even longer than the Guanciale to make :o) I have made it often but only just filmed LOL So sorry :(. When you make it tell me what you go for in flavors :)
Seve xx
Thank you sir. God bless you and yours. I really appreciate the jerky knowledge you have given me and family. Thank you!
Awesome stuff... Thank you
*don't have pictures because the stuff didn't stick around long enough for that. but i did mine in the oven in 4 hours with Sriracha Garlic powder and MAN was it good*!
DaddytechEnt Liar.
***** yeah and you live here so you would know right? fuck off troll
baked jerk honest
very low temp slow baked jerky, but yes
Great recipe! I didn't use sugar and instead of onion salt I used smoked salt and 2 pieces of garlic, also tastes great. I will definitely do this again and recommend this to other people :D
I added cilantro, cumin and other Mexican spices, and it turned out amazing. Thanks Steve!
Just finish my first bach of it
The all familly is allready addicted
Thank you!!
Thanks Steve, first time I’ve found your channel, thumbs up and subscribed
I used fenell , coreander , pepper ans garlic... marvelous! ;)
Great Combo.. Thanks..
Now if you let let it sit out longer by hanging, would it eventually grow beneficial mold like salami??? This must be some really healthy meat compared to cooked?
Try using Sangria, Habanero honey, cayenne pepper and pink Himalayan salt.
Try a dictionary next time.
Fotzey's Food yeah I used wild fennel too! It ads a sensational fresh twist to it.
Love this recipe Steve!!! Best one I have found yet. I do a brown sugar substitute due to being on a Keto diet. Even my non-keto friends like your recipe. Thanks for posting it up for us to try out.
Hmmm, some thing entirely new to me. Will definitely try at home and share my experience with you. I have child hood memories of meat hanging out of tents to dry by of a group nomads while I was travelling with my parents to the farm. I still remember it, now you have taught me and I can try for myself. Thanks 🙏
Good video, going to follow your instructions. Thanks.
Ron
Thank you
Thank you sir! great instructional video.
Amazing! I love jerky and will definitely try this. Thank you very much.
very very good video! thank you, Steve. God bless you
+Nicholas Petre Thanks for saying ;o)
You have no idea how much this will change my life!
For the good I hope :o)
Wow, just incredible. Thanks
Wow thank you for this information. I love beef jerky. I'm glad you showed me an easy way to do it. I didn't think it had to be cooked either. In the old days they just laid it out in the sun, or laid it out in house to dry. Thanks so much for the video.
Very nice! I had to try it immediately and it worked very well. Thanks for the great idea. I dried it in my oven with only air circulation turned on no heat at all. Works great as well! Good video!
That's a good way too Victor..
Here's my jerky Recipe:
Per pound.
4 tablespoons soy sauce
4 table worshire sauce
1 table ketchup
1/4 tea black pepper
1/4 tea garlic powder
1/4 tea salt
1/2 tea liquid smoke
1/4 tea onion salt
2 tea crush red pepper (use half if you don't want spicy jerky)
Marinate for 6 hours then dehydrate.
Thanks :)
Some of the best I’ve had was some I bought off a tool truck of all places and the guy used jalepeno in his. Definitely worth a try.
worcestershire*
I will try it
Finally found something that is simple enough foe me to try out. Thank you.
No problem 👍
Love it! Thank you so much
I do this, then put the meat in my smoker for 1 hour..it's amazing!!
Jesus this looks so delicious! Definitely going to try.
My wife loves this stuff, I will try it at home thanks.
Fabulous tutorial....thank ypu
Those complaining about not cooking it.... it's being preserved by the salt. Check out history. See how American pioneers processed meat using salt. Even during the 1930s and 40s my dad told of how his parents preserved meat and there would be a big chunk of meat hanging on their enclosed porch and my grandma would just go out and slice off what she wanted to use for meals
same in the shipping/fishing/whaling industry for hundreds, if not 1000 years, all their meat for the voyage is cured and stored in barrels of salt to keep it fresh and safe to eat, not so much anymore as boats have fridges and all sorts, but it done them fine for hundreds of years
No cooking over heat? Worms?
Not fucking likely. Its salted amd cured. Wow...
I use my oven set at the lowest temp(250 deg.U.S.) with the door open a crack on a rack the same as you use. It comes out just like store bought. Thank You for the video!!
Thanks :)
I marinade for 24 hours then use the oven the same way. Very nice jerky. We use moose backstrap. Cooked in the oven on the lowest temperature for 8 to 12 hours.
Yep been doing the oven method for years. 1 bottle of worshtichire sauce, 1 bottle of low sodium soy, cap of liquid smoke , red and black pepper, paprika, and pink curing salt like a tea spoon. Marinate overnight and oven 200f for 6 hrs or so.
Will have to give this a try
Wow, I never realized it was so easy to make beef jerky! I definitely have to try this! I think the hardest part is going to be waiting 24 hours to taste it!
I have a dehydrator but I will give this a try....thanks for sharing.
If you have it use it.. I would :o)
wow thanks Steve i have been paying a fortune for jerky on ebay.. your recipe looks great and similar texture to the proper stuff will try today for sure. CHEERS
Good for you.. Thanks
It is proper stuff
Just made some, tastes yummy! Thank you for this!
This is how my grandma made jerky. But we’re Alaska native Indian so she used moose meat. Also back in her day they didn’t have the resources of a dehydrator or anything. So they used the open air environment just like this, and she’s been making it ever since and it’s the best jerky I’ve ever had.
Gonna try this tonight. Great video
Cheers..
Steve
Once my eyes readjusted from his textile, loved the info. Soya sauce is the way to go. Works great on fish as well, not only smoked fish. Take a bland tasting fish, soak it in Soya sauce for a half hour and then BBQ and throw wood chips on charcoals. Tried this on my wife with a fish she hated, (didn't tell her)and she absolutely loved it .Should have seen the look on her when she found out it was mackrel.
hate fish soaked in soy sauce, anything soaked in soy sauce. I have a theory, soy sauce is a phytoestrogen and that is why asians are generally known for their small genitals
Yeah the shirt is a bit painful. Good vid tho
holy cow, maritimer!
If you use "sauerkraut juice" made from fermented purple cabbage for the base of your sauce, you will have pretty much all the salt you will need.
And soy sauce turns you into a girl. So, if you have issues with gender, it might fix that, too!
Many thanks, Chef Steve, for this wonderfully simple tip! You have answered an age-old question.
Thank you.
Most welcome. good Chef!
Excellent video. Thanks.
Soo doing this, this weekend. Me and my Dad got in an argument about making jerky out of Raw Steak and I'm so proving him wrong, thanks for the recipe man, have a nice night/day
Want to REALLY put the old man in his place? Same principal here, but use burger instead! WAY less expensive.
After seasoning and mixing the burger really well, slap it down on a sheet of wax paper, place another sheet over it, flatten it out to your desired thickness, remove the top sheet, then cut it to your desired sizes with a pizza cutter. Lay the burger slabs out and proceed just like the steak slices!
Usually ends up a little bit more tender than the steak slices too.
Since I found this video nearly a year ago, I've been making it at least once a month(sometimes more if I can get a good deal on meat) and it is amazing. absolutely better than anything store bought and significantly cheaper. Neither me nor any family or friends I've fed it to have ever gotten sick from it. So if you want some of the best jerky you'll ever taste definitely give this recipe a shot, you won't regret it. Thanks for the great recipe Steve!
Jake that is a really nice comment, thank you buddy and many happy cures of the year.. Steve
Awesome recipe thanks for posting.
Thnx chef...Wonderful recipe
I had doubts at first especially after doing some research online and seeing Google referring me to pages saying it needs to be heated, but after reading Steve's link on fda regulations from a government page all my worries are set aside. I'm making this
Enjoy it Buddy, Hope you get it made.
Steve
I'll have to try your method come summer. I like mine spicy and sweet. Ghost pepper and brown sugar. :) Thanks for the video!
Ghost pepper might be overkill, as there's nothing in this method to take any of the spices off, like other preparation methods do.
I'd suggest you use something like dragon pepper instead.
You can do it in winter as well.. it is the humidity that can "Spoil" the process. If it is cold and dry it might take a little longer but still be just as safe. So long as it looks like dried meat when finished it should be good... If it looks like a fuzzy caterpillar I would probably pass it off to the dog and try again with more salt and/or sugar. LOL
***** Good point, I'm used to using a wet marinade and a dehydrator. The mix I use totally dumbs down the Ghost. I'll have to find me some Dragon peppers. Thanks!
Craig Jarvis Yeah, I don't think I have the budget to feed my dog steak. (Worst case scenario) but he would LOVE that! Lol
Random Brandon Here in the UK you can usually find them in halal shops. Don't know why, since it's a Caribbean pepper, but they sell them. I just tried to search for it to see if it sells in the US as well, but all I find is Thai Dragon Pepper, which is completely different...
I stayed mostly to your recipe I just used equal parts of Worcestershire sauce and soy sauce instead of just a couple tablespoons of Worcestershire sauce, and I used onion powder, cracked black pepper, paprika, and brown sugar. It’s marinating at the moment. Can’t wait to see how it turns out 😋
wow incredible nice work never thought it was done like that
I've seen a lot of jerky recipes in the past, and this looks like the best one I've ever seen. Looking forward to trying it soon. Thanks!
Hope you enjoy
Got mine marinating in the fridge!!! Making jerky tomorrow for the first time :D
You'll be glad you do.. Let me know how it comes out.
Steve's Kitchen Sadly he didn’t make it😞
Came out excellent looking.
Great video! As a salami maker it can take a few weeks hung in winter, I can’t believe this is cured in one day and doesn’t need to be done in a very cold place!
Best video ever im making some jerky next weekend.
Thank buddy..
Steve
THANK YOU. GREAT VIDEO !!!
That's Great.
I've been wanting to make jerky but thought I needed a smoker to make it.
This method really simplifies it and makes it possible to do it anytime.
I think a warm summer breeze would help to distract the water from the meat as well, doing it outside.
Thanks for sharing.
You can also do Jerky in the oven at 60-70°C or in a Dehydrator which are pretty cheap
im high asf craving beef jerky now
kl
Alex Anthony same
Same, although i have never had it before.
get ahold of some decent stuff and use it for munchies
Real Right Lol
Hi Steve,
Wow
You are on the trigger.
Just sent my comment a few minutes ago, and I have already your tips for success.
That's impressive. Didn't expect reply at all. Especially not individual reply.
You are really serious about cooking and your audience.
I'll heed your advise and get the best cuts for jerky I can find in Toronto.
Best regards
Bob Tomev
No worries Bob though that can be luck of the draw, depending if I am up and checking. Or travelling but I do try, all the best.
Steve
Watched a guy use two new A/C filters and a box fan and hung it up on his garage door for a day. Put the meat in between the filters after drying them a paper towel and used a bungee cord to hold them onto the fan, and then hung the fan up on the open garage door while he worked inside the garage,,,,, worked like a dream. :)
You are amazing, thank-you for this recipe!
Thanks..
I have tried this recipe and the results were amazing I have never tasted beef jerky like this one. I have been using it since that day. Thank you for sharing this video. Warning: this recipe and Method makes the jerky so delicious that it will not last more than 2 days.
Thanks for letting me know.. Cheers.
so technically the shelf life is not so long lolol
Technically the Shelf live is many years but the chances are slim that it will stick around.. :o)
Steve's Kitchen
I am glad you shared this recipe. Tomorrow I will use deer meat and I will let you know
TY for the video on home made Jerky. The comment section is so funny....
Thanks
A note for people on low carb diets (Keto, Atkins, Paleo, Mediterranean, etc.) who like to snack on beef jerky. Soy sauce has about 2 grams of carbs per tablespoon, so you should stick to pure salt (Celtic Sea Salt is a fantastic option). Obviously adding sugar would be a big no-go. There a plenty of spices that you can use that have little to no carbs such as ginger, chipotle flakes, paprika, chili powder, cinnamon, cayenne, cumin, turmeric, and a huge list of others. Hopefully this will encourage some more folks to give this a try. Great video.
Great video! And I absolutely love your tunic!