@@2guysandacooler - I'm really enjoying binge-watching your videos, which are exceptionally well-made. My favorite texture is what we get from a hard salami like Sopressata or very cured meat. Is it possible to achieve such a texture in a dried jerky? Can a dehydrator with suitably low temperature achieve a texture similar to a cured meat? I enjoyed your Biltong video, in which you mentioned it's both cured and dried. So the vinegar is supposed to help ward off unhealthy bacteria, to keep it safer during low-temperature drying. In which case, can we marinate jerky slices in vinegar and then put in dehydrator set to very low temperature, and hopefully achieve a texture similar to Soppressata?
Out of all the videos, this was the one; thank you so much for being thorough on both the dehydrator and oven and explicitly showing how to pasteurize. You rock!!!
I made this jerky recently after saving this vid a few years ago. It is absolutely delicious. My only recommendation would be to marinate the meat for longer than you think. I used a 4 peppercorn blend for the pepper crust, and also cut slices a little larger than 1/4" and dehydrated at 65C for 5 hours. I also used canned Pineapple juice - which doesn't tenderize the meat at all (as the Bromelain has been de-natured) will try next time with fresh if I can get it. Can't wait to try it with Venison. Thank you so much for making this video.
I made this exactly to your specifications with 2lbs bottom round, across the grain and cooked in a dehydrator. It's perfection, thank you! Nice kick of pepper with just a hint of sweetness, and oh so tender. 5 stars!
As a jerky maker myself, I'm very happy you did the comparrison on the cut. Some of the recipes online swear by each way, but I've always been a fan of against the grain. I hadn't thought to put the pepper on once it was all laid out. I will have to give that a try next. Although I love my beef jerky to be hot as heck, so I may do something hotter. I love the idea of the pineapple juice to tenderize as well. I'll be doing that too.
I just mix the coarse ground pepper into the marinade and swish it around the bag once the meat is in there and I usually get a pretty good coating of pepper. Of course you can always sprinkle more if you wish. I actually just made a batch this past weekend. Filled 2 1-gallon bags with my peppered jerky. I have always used lemon juice but now I’m curious about the flavor profile of using pineapple, sounds delicious.
I believe it's truly by preference. I can't stand store bought jerky since they are all extremely soft, marinated/super salty sort of thing and alot of times aren't even real strips of beef cuts, just ground beef for extra tenderness. I am weird & like my jerky tough, but thin so it's not annoying to chew through. (Not overly dried, hard to explain lol). I enjoy with the grain. But for certain types I think against the grain is nice in its own different way. There are some special jerkies from local companies I've gotten it from and they're so good. But hard to come by. & as a added note, you guys should try maangchis korean beef jerky recipe. It's so good & is a great base. I sometimes tweak it to make different flavors or make it non spicy for my kid.
Dude. You kill this stuff every time. I was a bit wary when I saw how much marinade you made. "that's way too much" At the end it was perfect.....just drops in the bowl. I am so happy the youtube algorithm pointed me in your direction. You know your stuff and I am happy to learn and watch every single video you make. Thank you.
LOL. Thank you. Yeah for beef jerky is you stick to 1/2 cup of liquid (in your marinade) per pound of meat it will absorb almost all of it. Thanks for being part of the channel!!
Hello my brother from another mother, I’ve just discovered your channel and am loving it, the information you’re providing is legendary, I’m learning so much more because of you so I thank you
You can also make ground beef jerky easily. Just marinate your meat in the same spices and sauces and all you're doing is rolling it out into paint stir stick thickness patties (and you can use them as rolling pin guides). We do it all the time and love it cause my wife likes softer jerky like this, so it's good for the non-jerky fans too.
I just got a food dehydrator today and needed to know what kind of beef to order. This is the perfect thing to try while I'm waiting for the big beef, thanks!!!
@@Billkwando I usually use lean ground beef, because that's what's available, but medium is find too, it will just be more greasy/oily, due to more fat. But that's o.k., because tallow is a great preservative too. It is one of the main ingredients in Pemmican. An old dried and ground to powder and formed into blockss meat survival food from the pioneers (who learned it from the Natives I believe) that lasts forever. The tallow gives the meat some moisture, because for Pemmican, you need super dehydrated meat, like "snap it in half" dry as a bone, not like jerky where there's a little moisture left, for a nice chewy jerky texture. It's all up to your preference really, whatever ground beef you like. I find it takes about 6 hours at 140-150 (after the initial hour at 165 to kill off any pathogens) That seems to be just the right texture for ground beef jerky about the thickness I quoted in the original comment. Look for a video here on YT called "World's Easiest Beef Jerky! No Jerky Gun? No Smoker? No Dehydrator? No Problem!" He shows the whole method and it's who I leanred it from.
@@MrBilld75 Got it, thanks a bunch! My dehydrator is partway into its 2nd hour and I was still running it on 162, so it's good I caught your post. I'll go turn it down.
Just put mine in the dehydrator. Can't wait to see how it comes out. I took the leftover marinade and a T-bone in a Ziploc Im gonna throw on the BBQ tomorrow. Should be excellent.
You've inspired me to start making jerky myself, I like the chewy jerky more because it lasts longer to taste the awesome spices and other ingredients you put into the marinade. It's going to be a first time for me but now that I've seen how easy it is I just have to try and make it myself, thanks for sharing.
First time I’ve never seen someone dry off the meat before dehydrating. Also always season beef jerky before dehydrating it’s truly the only way to have full flavor.
Fantastic video Eric, and a valuable wealth of knowledge for anyone wanting to make their own beef jerky at home. Love the sound and looks of this marinade.
I've watched tons of these videos, yours has me wanting to try this myself, wow, your why of speaking to the camera made me feel you we're speaking to me. Thank you for inviting me into your kitchen, I can't wait for my next lesson. I think I will be binge-watching while making bacon jerky.
3 hours into the drying, sampled a couple of thin pieces, amazing flavour and smell! Really struggling to cut even slices, even though I placed meat in the freezer for 50 mins, it seems too cold and froze the outside leaving the center a bit soft. Made a 1.1kg batch. I substituted 1/2 tbsp chilli flakes with 1/2 teaspoon of freshly dried and crushed red birds eye chilli. Man, it's spicy but so so tasty! Thank you! I'm going to get my butcher to slice for me in future
The best jerky I've made is dehydrated on one of my smokers. I can roll the Masterbuilt Gravity Series at 150 degrees on charcoal and wood chunks or the Pit Boss at 180 on pellets. Both give a really nice smokey jerky that liquid smoke just can't match. But for indoors, if you do it regularly, a good dehydrator is a solid investment for jerky-making.
Wise man. I have tried both methods and I find the smoker the best. It preserves all the flavours that would have been destroyed by direct heat in the oven
I'm so glad I've found this channel for every video being perfekt. And I'm even more glad about the dehydrator I just bought being the same as the one you guys got.
Been making black pepper encrusted red chili pineapple jerky for hunting camp for more than 20 years and it's always been a huge hit with just about everyone every season.
Eric, We made this jerky last week with a rump roast. Our first jerky. We tried both cut directions and agree that across the grain is our preference. The flavor of this jerky is amazing. Better than any jerky I can remember. Thanks for giving us a great recipe and a new skill!
This was the perfect guide, thanks so much. I made my first batch of ever home made jerky with this guide, and it came out amazing! Going to pick up some more meat today and do my second batch, using the same recipe because damn, I want some more already. I appreciate the guide!
Thank you Eric shearing you're knowledge, your TH-cam channel is just great and great recipes, Salami, prosciutto, different cheese recipes, now beef jerky, thanks Eric have great weekend 👍
Love you propped the door open to let the moisture out , I learned the hard way. Your jerky will look gray if the smoke and moisture doesn’t have a way to get away. Great video !
So well explained. I’ve just got my first lot of jerky in my dehydrator & using your recipe. Your right. Can fit so much in a dehydrator 😮. Cheers for posting up 🇦🇺🍻
Hi Eric very nice video. We almost have the same ingredients except I added some brandy in my recipe. In my case I dry it under the mighty Sun for about 6 hrs. Though it can not be eaten right away, but It enhances the flavor kind of umami when lightly fried in oil after drying. After drying, I store it in the freezer in vacuum sealed bags. We call it here in the Philippines beef tapa.
Thank you very much, chef. Great instructional video. I made my first ever batch of jerky using your recipe and have since made it a second time. I'm still working on dialing in the thickness of the slices, but the results have been super tasty. You've given me the confidence to start playing around with the recipe and diferent flavor profiles. Much appreciated!
Leaving for Morocco on Thanksgiving day. But when I get back, this will be my first project. I will use the Smoke in It smoker to dry the jerky because it can maintain the 170 degrees you wanted for your oven. Plus, I will use the cold smoke generator instead of the liquid smoke (personal preference) Thanks for this recipe.
I stumbled across your vids while searching for easy bacon making methods. I have watched several of your vids and found them very helpful and informative.. I just wanna say thank you very much and wish you and your family all the best Eric.. very well done my friend
Perfect video, I've been making jerky a few years now but when it's done it won't last, as I we eat it too fast! Whats the shelf life on dehydrated jerky? And what the best way to store it?
This is great. I just got a new oven that has a dehydrator function. I did a test run last week with some round steak. 4 hours and done with 1/4” thick meat at 200f.
A couple things. I used curing salt on mine. Do I need to pasteurize with curing salt? If I cut the curing salt, would I need to pasteurize if I’m drying it at 200?
In the Eighties we ended up with more venison than freezer space so I use the Thigh-ham to make ours. Cut against the grain, brined in 5 gal bucket so plenty of space for the meat. I think we oven dried it also...been a long time. Venison has no fat in their ham to speak of, so no trimming for fat. Finished with a solid gallon jar full.
Wow Eric , now you read minds ,,, 😂 I’ve always liked jerky , I have a Vietnamese wife , the Vietnamese love it , just last night I was checking out how to make , 8 hours later here you are 😂😂😂😂, Btw I’m head long into CHARTCUTERIE have bought lots of equip spices and fridge full of product ready for the next stage , Love you presentations , as previously mentioned you are an excellent teacher 👍👍👍, Tim bassett 🇦🇺🇦🇺🇦🇺
Been eating Biltong since I was born, but made some Jerky, and love it. but the oven way I will exchange for a "Braai". Webber or fire in the bush or at the fishing spot. Great video though.
Ohhhh this sounds fantastic…. We can’t do sugar though. I wanted to thank you for all of the slicing, temps and timing info as well as the pasteurizing step at the end! Do you have any great no sugar recipes? Also, what is the best way to store this and how long can it be stored? Forgive me, I am brand new to this! Thank you so much for the great channel and info 😊
Awesome vid, few questions 1-Which do you prefer, oven are dehydrated? 2-Why leave oven door cracked open? 3-I have a vertical pellet smoker, could I use that in leu of oven, will instructions be same are different?
I have never made my own jerky and this looks amazing! I rewatched a few times and didn't see where you said how you store it or ror how long. Can you please advise?
When you leave it to marinate, do you put it in the fridge? I find it comes out of kind of stiff so it doesn't really lie flat on a tray but I haven't left it out if the fridge while marinating to see if there is a difference. Great instruction with here though. Easy to follow and makes me want to go and do this right now.
In Australia you can buy a product called 'sizzle steak'. i've had success using this to make jerky and it's really easy to use because it's already about 2-3mm thick so you just have to cut strips
My question is now that i found your video's and love the explanations about everything can you dry this also in that dry box that you showed how to make for biltong?!
Another great video, Eric. We’ll give this recipe a try. We also want to try it with ground beef. I saw your comment to add Cure #1, don’t need to pasteurize. We have the SI smoker and cold smoke attachment. If we dry in the SI smoker with smoke, we could eliminate the liquid smoke, right? Any other tips/tricks for making ground meat sticks with this recipe. We plan to try both whole muscle & caseless ground. Thanks!
I’m new to jerky bought my dehydrator for making pepper flakes and dried fruits for the boat. I’ve been buy jerky and my son suggested making my own! I didn’t think about doing that, with your help I’m on it…. I have a question, if I vacuum seal it after pasteurizing will I need to refrigerate it?
Love the recipe, have to warn others though, I don’t know if it was my marinate mix but the pasteurization process completely burned my batch. Looking forward to trying it again though!
Finally someone explained to me what against the grain means
If anyone hasn't said it, you're an excellent speaker. Clear, friendly, good motion
Wow, thank you!
Your the best. All my questions are answered. The best video on TH-cam. I am now a professional jerky maker
Yes good pep. Thank you!!
@@2guysandacooler - I'm really enjoying binge-watching your videos, which are exceptionally well-made. My favorite texture is what we get from a hard salami like Sopressata or very cured meat. Is it possible to achieve such a texture in a dried jerky? Can a dehydrator with suitably low temperature achieve a texture similar to a cured meat? I enjoyed your Biltong video, in which you mentioned it's both cured and dried. So the vinegar is supposed to help ward off unhealthy bacteria, to keep it safer during low-temperature drying. In which case, can we marinate jerky slices in vinegar and then put in dehydrator set to very low temperature, and hopefully achieve a texture similar to Soppressata?
You're right he is an excellent speaker.
Good voice to listen too, others take note and lose the I am who I am y'all tone . Thank you for having a helpful easy to listen to lesson.
Great video! Finally someone who talks about pasteurizing the jerky. Leaving a comment to feed the algorithm nom nom
Out of all the videos, this was the one; thank you so much for being thorough on both the dehydrator and oven and explicitly showing how to pasteurize. You rock!!!
I made this jerky recently after saving this vid a few years ago. It is absolutely delicious.
My only recommendation would be to marinate the meat for longer than you think.
I used a 4 peppercorn blend for the pepper crust, and also cut slices a little larger than 1/4" and dehydrated at 65C for 5 hours.
I also used canned Pineapple juice - which doesn't tenderize the meat at all (as the Bromelain has been de-natured) will try next time with fresh if I can get it.
Can't wait to try it with Venison.
Thank you so much for making this video.
I made this exactly to your specifications with 2lbs bottom round, across the grain and cooked in a dehydrator. It's perfection, thank you! Nice kick of pepper with just a hint of sweetness, and oh so tender. 5 stars!
This is what I have been looking for.
A recipe that's not heavy salted, and no sodium nitrates, and that's low in sugar.
Thank you.
This is super helpful! I'm getting ready to make jerky for the first time. It's what the 18 yo nephew wants for Christmas :)
As a jerky maker myself, I'm very happy you did the comparrison on the cut. Some of the recipes online swear by each way, but I've always been a fan of against the grain. I hadn't thought to put the pepper on once it was all laid out. I will have to give that a try next. Although I love my beef jerky to be hot as heck, so I may do something hotter. I love the idea of the pineapple juice to tenderize as well. I'll be doing that too.
I personally like orange juice, gives it a sweeter taste, but I've had it both ways. 👍👍
I just mix the coarse ground pepper into the marinade and swish it around the bag once the meat is in there and I usually get a pretty good coating of pepper. Of course you can always sprinkle more if you wish. I actually just made a batch this past weekend. Filled 2 1-gallon bags with my peppered jerky. I have always used lemon juice but now I’m curious about the flavor profile of using pineapple, sounds delicious.
I believe it's truly by preference. I can't stand store bought jerky since they are all extremely soft, marinated/super salty sort of thing and alot of times aren't even real strips of beef cuts, just ground beef for extra tenderness. I am weird & like my jerky tough, but thin so it's not annoying to chew through. (Not overly dried, hard to explain lol). I enjoy with the grain. But for certain types I think against the grain is nice in its own different way.
There are some special jerkies from local companies I've gotten it from and they're so good. But hard to come by.
& as a added note, you guys should try maangchis korean beef jerky recipe. It's so good & is a great base. I sometimes tweak it to make different flavors or make it non spicy for my kid.
@notfiveo but that one is 200$sharp one 😆
Pepper Pineapple! Whats next bulls semen and mouse wine jerky?
My 9 tray Excalibur dehydrator is about 30 years old, and has been working nonstop without a hitch. Excellent products, imo. Great challenge..😎!!
Dude. You kill this stuff every time. I was a bit wary when I saw how much marinade you made. "that's way too much" At the end it was perfect.....just drops in the bowl. I am so happy the youtube algorithm pointed me in your direction. You know your stuff and I am happy to learn and watch every single video you make. Thank you.
LOL. Thank you. Yeah for beef jerky is you stick to 1/2 cup of liquid (in your marinade) per pound of meat it will absorb almost all of it. Thanks for being part of the channel!!
Hello my brother from another mother, I’ve just discovered your channel and am loving it, the information you’re providing is legendary, I’m learning so much more because of you so I thank you
Thanks and welcome!
You can also make ground beef jerky easily. Just marinate your meat in the same spices and sauces and all you're doing is rolling it out into paint stir stick thickness patties (and you can use them as rolling pin guides). We do it all the time and love it cause my wife likes softer jerky like this, so it's good for the non-jerky fans too.
I just got a food dehydrator today and needed to know what kind of beef to order. This is the perfect thing to try while I'm waiting for the big beef, thanks!!!
@@Billkwando I usually use lean ground beef, because that's what's available, but medium is find too, it will just be more greasy/oily, due to more fat. But that's o.k., because tallow is a great preservative too. It is one of the main ingredients in Pemmican. An old dried and ground to powder and formed into blockss meat survival food from the pioneers (who learned it from the Natives I believe) that lasts forever. The tallow gives the meat some moisture, because for Pemmican, you need super dehydrated meat, like "snap it in half" dry as a bone, not like jerky where there's a little moisture left, for a nice chewy jerky texture.
It's all up to your preference really, whatever ground beef you like. I find it takes about 6 hours at 140-150 (after the initial hour at 165 to kill off any pathogens) That seems to be just the right texture for ground beef jerky about the thickness I quoted in the original comment. Look for a video here on YT called "World's Easiest Beef Jerky! No Jerky Gun? No Smoker? No Dehydrator? No Problem!" He shows the whole method and it's who I leanred it from.
@@MrBilld75 Got it, thanks a bunch! My dehydrator is partway into its 2nd hour and I was still running it on 162, so it's good I caught your post. I'll go turn it down.
@@Billkwando Quite welcome, glad to help.
Can you do one without soy sauce . Just spices would that work
Just put mine in the dehydrator. Can't wait to see how it comes out. I took the leftover marinade and a T-bone in a Ziploc Im gonna throw on the BBQ tomorrow. Should be excellent.
You've inspired me to start making jerky myself, I like the chewy jerky more because it lasts longer to taste the awesome spices and other ingredients you put into the marinade.
It's going to be a first time for me but now that I've seen how easy it is I just have to try and make it myself, thanks for sharing.
Great video, never heard of the pasteurizing after the jerky is out of the oven, thanks for the tip
Yeah this will help - i've made a couple oven batches that seemed to spoil after a few days
i made this recipe and everyone begs for more. So now this is the only recipe I use and I enjoy giving it all year round. Thanks so much!!
Great to hear!
First time I’ve never seen someone dry off the meat before dehydrating. Also always season beef jerky before dehydrating it’s truly the only way to have full flavor.
Great recipe and very well informed video thank you. just like your take on cooling and prepping for storage. shelf life etc.
Fantastic video Eric, and a valuable wealth of knowledge for anyone wanting to make their own beef jerky at home. Love the sound and looks of this marinade.
Thanks Russ. The marinade is BANGING!!! Very well balanced.
I've watched tons of these videos, yours has me wanting to try this myself, wow, your why of speaking to the camera made me feel you we're speaking to me. Thank you for inviting me into your kitchen, I can't wait for my next lesson. I think I will be binge-watching while making bacon jerky.
Never clicked si fast before!... That recipe looks easy and tasty.. Will surelly try it!!
Thanks a lot 😊. I think you'll really enjoy it!
3 hours into the drying, sampled a couple of thin pieces, amazing flavour and smell! Really struggling to cut even slices, even though I placed meat in the freezer for 50 mins, it seems too cold and froze the outside leaving the center a bit soft.
Made a 1.1kg batch. I substituted 1/2 tbsp chilli flakes with 1/2 teaspoon of freshly dried and crushed red birds eye chilli. Man, it's spicy but so so tasty! Thank you!
I'm going to get my butcher to slice for me in future
Why does this man not have more subs?!
I cut both with the grain and against the grain. Whether it's beef, Turkey, chicken or pork, I enjoy the variety of the different chew!
The best jerky I've made is dehydrated on one of my smokers. I can roll the Masterbuilt Gravity Series at 150 degrees on charcoal and wood chunks or the Pit Boss at 180 on pellets. Both give a really nice smokey jerky that liquid smoke just can't match. But for indoors, if you do it regularly, a good dehydrator is a solid investment for jerky-making.
Thanks!
This is almost exactly my "basic" recipe I have made dozens of times, except I dry mine in a smoker at about 150, so no liquid smoke.
Great job!
Wise man. I have tried both methods and I find the smoker the best. It preserves all the flavours that would have been destroyed by direct heat in the oven
One of the best jerky recipes I’ve made so far. Nicely balanced 😋😋
I'm so glad I've found this channel for every video being perfekt. And I'm even more glad about the dehydrator I just bought being the same as the one you guys got.
Very informative thank you
Followed your instructions with minor altercations, I report amazing results!
I have made several of your recipes, I love your videos and recipes!
Just started my 4th batch. This stuff is addictive.
Been making black pepper encrusted red chili pineapple jerky for hunting camp for more than 20 years and it's always been a huge hit with just about everyone every season.
Can't go wrong with jerky no matter what you season it with.
Oh deer!
Thanks for the video but just a question. Do you need to pasteurize the jerky after the using the food dehydrator? Cheers.
Eric, We made this jerky last week with a rump roast. Our first jerky. We tried both cut directions and agree that across the grain is our preference. The flavor of this jerky is amazing. Better than any jerky I can remember. Thanks for giving us a great recipe and a new skill!
This was the perfect guide, thanks so much.
I made my first batch of ever home made jerky with this guide, and it came out amazing!
Going to pick up some more meat today and do my second batch, using the same recipe because damn, I want some more already.
I appreciate the guide!
Thank you Eric shearing you're knowledge, your TH-cam channel is just great and great recipes, Salami, prosciutto, different cheese recipes, now beef jerky, thanks Eric have great weekend 👍
Awesome video and instructions. Perfect for our first attempt. Thankyou!!
Love you propped the door open to let the moisture out , I learned the hard way. Your jerky will look gray if the smoke and moisture doesn’t have a way to get away. Great video !
I’ve been looking for a pineapple juice recipe to do on the smoker. I think I’ll try yours. I also want to try one with pickle juice too
Beautiful video my friend!
Good job and keep up with your great work and videos!
Thanks for sharing your expertise ! Two thumbs up 👍👍
Thank Eric for all the great info and recipes. I’ve made this recipe and your biltong recipe. I’d love to see more from scratch beef jerky recipes.
Good job
What a great channel. Where have you been all my life? Have done your corned beef (as pastrami), will do the beef jerky. When braver, the salami....
Mate I made this recipe and it is THE BEST LOVING IT
Thank you very much
You are a God, you give a recipe, and tell em GO MAKE YOUR OWN.
I make mine in airfryer, hanging the meat on wood skewers cut so that it rests against the top of the inner pot. It works very well!
So well explained.
I’ve just got my first lot of jerky in my dehydrator & using your recipe.
Your right. Can fit so much in a dehydrator 😮.
Cheers for posting up 🇦🇺🍻
Hi Eric very nice video. We almost have the same ingredients except I added some brandy in my recipe. In my case I dry it under the mighty Sun for about 6 hrs. Though it can not be eaten right away, but It enhances the flavor kind of umami when lightly fried in oil after drying. After drying, I store it in the freezer in vacuum sealed bags. We call it here in the Philippines beef tapa.
I made this recipe. It's fantastic. I'm going to try adding msg 😋
Wow, beef jerky is look delicious 😋
Thank you for your video
Thank you very much, chef. Great instructional video. I made my first ever batch of jerky using your recipe and have since made it a second time. I'm still working on dialing in the thickness of the slices, but the results have been super tasty. You've given me the confidence to start playing around with the recipe and diferent flavor profiles. Much appreciated!
Frozen meat and cheap Bread cutter from amazon... Around 20 dollars and saves a lot of work.
Leaving for Morocco on Thanksgiving day. But when I get back, this will be my first project. I will use the Smoke in It smoker to dry the jerky because it can maintain the 170 degrees you wanted for your oven. Plus, I will use the cold smoke generator instead of the liquid smoke (personal preference) Thanks for this recipe.
That's what I would do!!
Excellent and high-quality video, detailed and good explanation, thank you very much
I stumbled across your vids while searching for easy bacon making methods. I have watched several of your vids and found them very helpful and informative.. I just wanna say thank you very much and wish you and your family all the best Eric.. very well done my friend
Thank you for such a kind message. I'm glad you found them helpful.
@@2guysandacooler My absolute pleasure.. keep up the great work bro
Nice video. Well put together.
Thanks Eric! I'll be adding pineapple juice to my habanero jerky next time. Great idea!!
That sounds tasty!!
Really enjoying your videos! Been doing a deep dive last few days. Thanks for all the info!
Have you ever tried it on the smoker?
Have you ever tried it on the smoker?
Glad you like them!
Yes. Comes out great as well!!
@@2guysandacooler good to know you can do it in a smoker, just got a new one yesterday.
Perfect video, I've been making jerky a few years now but when it's done it won't last, as I we eat it too fast! Whats the shelf life on dehydrated jerky? And what the best way to store it?
I don’t know the shelf life but I bet you could make it last way longer by vacuum sealing in mylar with O2 absorbers
@@chupacabra304 Sweet man, thanks for the reply. Never thought of 02 absorbers
This is great. I just got a new oven that has a dehydrator function. I did a test run last week with some round steak. 4 hours and done with 1/4” thick meat at 200f.
A couple things. I used curing salt on mine. Do I need to pasteurize with curing salt? If I cut the curing salt, would I need to pasteurize if I’m drying it at 200?
If you use curing salt you don't need tp pasteurize. Also if you omit the curing salt but dry at 200f (or 200c) you don't need to pasteurize
@@2guysandacooler excellent
Just a great channel. Cheers!
Thank you for this video. it's up for the next time I make jerky
Hi! I love your Work! Is it possible to get an ”nutrition declaration” for the jerky?!
What a wonderful jerky!
I will use your video as a reference for my jerky making.
In the Eighties we ended up with more venison than freezer space so I use the Thigh-ham to make ours. Cut against the grain, brined in 5 gal bucket so plenty of space for the meat. I think we oven dried it also...been a long time. Venison has no fat in their ham to speak of, so no trimming for fat. Finished with a solid gallon jar full.
In process to making beef jerky , looks delicious, thank you for sharing your recipe, 👍🏼
Wow Eric , now you read minds ,,, 😂 I’ve always liked jerky , I have a Vietnamese wife , the Vietnamese love it , just last night I was checking out how to make , 8 hours later here you are 😂😂😂😂,
Btw I’m head long into CHARTCUTERIE have bought lots of equip spices and fridge full of product ready for the next stage ,
Love you presentations , as previously mentioned you are an excellent teacher 👍👍👍, Tim bassett 🇦🇺🇦🇺🇦🇺
Been eating Biltong since I was born, but made some Jerky, and love it. but the oven way I will exchange for a "Braai". Webber or fire in the bush or at the fishing spot. Great video though.
Great video been maney years since I made any jerky I need to get back to it!
Ohhhh this sounds fantastic…. We can’t do sugar though. I wanted to thank you for all of the slicing, temps and timing info as well as the pasteurizing step at the end! Do you have any great no sugar recipes? Also, what is the best way to store this and how long can it be stored? Forgive me, I am brand new to this! Thank you so much for the great channel and info 😊
again great video i always look forward to your content
question, would beef heart be good for jerky? in my store it's less than $1/lb
I’d use it❣️
Awesome vid, few questions
1-Which do you prefer, oven are dehydrated?
2-Why leave oven door cracked open?
3-I have a vertical pellet smoker, could I use that in leu of oven, will instructions be same are different?
Thanks
1. Dehydrated
2. To let moisture escape
3. yes
I have never made my own jerky and this looks amazing! I rewatched a few times and didn't see where you said how you store it or ror how long. Can you please advise?
you can keep it in your fridge for a very long time. If you store it at room temp, just make sure you have it in an airtight container
@@2guysandacooler Thank you!
another great interesting video you are sharing for free with us! Thank you so very much guys!!! Very generous of you :)
How would you store it and how long can I expect it to stay fresh? Thanks, love all your vids
You cav vacuum seal it and freeze it or refrigerate it. It will last several month sin the fridge or many months in the freezer
The idea behind a good marinade is that with the sugars and salt no bacteria could hope to grow in the time it takes to dry
Hi Eric - this may sound crazy: have you ever made jerkey with pork tenderloin??? Thanks 🙏 love your content!!
I have and that is not a problem at all. The results tends to be more tender but also with less flavour compared to beef.
When you leave it to marinate, do you put it in the fridge? I find it comes out of kind of stiff so it doesn't really lie flat on a tray but I haven't left it out if the fridge while marinating to see if there is a difference.
Great instruction with here though. Easy to follow and makes me want to go and do this right now.
Thanks for this great video! Lots of great information. What do you recommend as far as storage of the jerky and how long can it be safely stored?
Hello and fantastic video to preserve beef. How long will this keep at room temps and how long keep in ice box. John in Wilmer
Switching the cracked black pepper for some crushed red pepper is the way to go.
Everyone lauds the Chef's knife, however I appreciate a nice sharp boning knife so much more . . .
I agree. I love a good boning knife
Awesome. Thank you
Hey Eric! If I were to dry the jerky on a pellet grill (Yoder 640) could I omit the liquid smoke and still have it work out? Thanks!
Yes. That would be even better
@@2guysandacooler TY ;-)
Thank you for your tutorial. Can I make a jerk in a gas over, at 150ºC? Or that would spoil the meat?
Thanks for the great channel. I have learned a lot here. Could you possibly do a video on andouillie sausage? Thanks again.
th-cam.com/video/A1kwbubto1w/w-d-xo.html
@@2guysandacooler Awesome. Thank you from Allen Parish.
In Australia you can buy a product called 'sizzle steak'. i've had success using this to make jerky and it's really easy to use because it's already about 2-3mm thick so you just have to cut strips
That sounds perfect!!
Thanks for sharing!
Nice clear video and to the point. Looks tasty. I’m going to try this with some venison
I like to split the difference and cut diagonally across the grain. A little tougher than strait across but not as tough as lengthwise
Excellent - what is the best way to store and how long will it store for?
My question is now that i found your video's and love the explanations about everything can you dry this also in that dry box that you showed how to make for biltong?!
Thank you and yes. You can dry in a biltong box. Watch my carne seca video 😉
Another great video, Eric. We’ll give this recipe a try. We also want to try it with ground beef. I saw your comment to add Cure #1, don’t need to pasteurize. We have the SI smoker and cold smoke attachment. If we dry in the SI smoker with smoke, we could eliminate the liquid smoke, right? Any other tips/tricks for making ground meat sticks with this recipe. We plan to try both whole muscle & caseless ground. Thanks!
I’m new to jerky bought my dehydrator for making pepper flakes and dried fruits for the boat. I’ve been buy jerky and my son suggested making my own! I didn’t think about doing that, with your help I’m on it…. I have a question, if I vacuum seal it after pasteurizing will I need to refrigerate it?
Love the recipe, have to warn others though, I don’t know if it was my marinate mix but the pasteurization process completely burned my batch. Looking forward to trying it again though!
Thank you for this recipe and I'm going to definitely try this one