Better Than Store Bought, You Have To Try This Teriyaki Beef Jerky Recipe
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- เผยแพร่เมื่อ 3 มิ.ย. 2024
- Stop spending money on beef jerky and make your own at home. It’s super easy and delicious.
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#grill #jerky #snacks - แนวปฏิบัติและการใช้ชีวิต
Tip: when sealing a ziplock bag, fill a bowl with water and dip the bag up to the top, then zip it. it will push all the air out
Great comment. Forgotten tip
Or use a straw lol
@@kendalhunter1537 And inhale raw meat air? No.
Tip: like he said, the longer you marinade, the better! True, very true! Overnight at a very minimum, but 4-5 days is best! After 4-5 days the meat becomes a dark color because it is marinated to the core and super flavorful! I use 2/3 Worcestershire, 1/3 soy sauce and a good splash of liquid smoke. Then a bunch of Lawrys seasoned salt and garlic granules just before dehydrating! Perfect!
wow 5 days, that sounds way overkill to me especially for a thin cut like jerky! (even though the cuts in this video are WAY too thick)
@@Roger__Wilco try 5 days and get back with me....I did it unintentionally one time and afterwards it became my new standard!
@@trailerparkcryptoking5213 Fair enough, I'm going away for a couple weeks but I'll try it when I get back. Even though I'll be itching to just use it by day 2 lol
I normally do a day.
@@d.b.1176literally all you need.
Everyone should try using a lot of Caraway seeds for even more flavor….makes jerky meat taste amazing….
Clear, concise, and great results. Thank you!
Quick tip! When pulling the jerky off the grill put it in a paper bag so the meat can breathe. Helps keep the pieces moist
Thanks for the video, Got to try your recipe in my dehydrator.
Great video! I will make this as soon as i can
Great. Can’t believe the difference between not doing that last step of bagging it and doing it. Great tip
The main reason one slices the cuts with the grain is if in a backpack, the jersey will not break up as much. If making Pemican, cut cross grain so it will powder easier.
Thank you for the video!! I've watched 5 videos before this, and yours was the most helpful. I'm going to try this for the first time, and I'm much more confident now. So many folks in the contents have had great tips as well.
Can't wait to try it 😊
great segment. i use a similar recipe. i use my ZGrill smoker and just put it on smoke and do it for a couple of hours. thanks for sharing.
Thanks, I'll give it a shot!
My mum makes it with just plain salt n it tastes super good.
THANK YOU FOR GIVING THE COST ... looks delicious dude.
your channel really improved, much respect how you grew this channel in this competitive bbq youtube space
Thank you so much! I appreciate that!
When I was a kid in Colorado 60 years ago jerky was so hard that it took an entire day of sucking and gnawing to eat one strip. This looks much more humane!
Nice marinade 😋
Very good explanation on cutting meat for jerky. Teriyaki is my favourite. Bon appetite from Canader eh!
This is one recipie i gotta try. Love jerky.
It's so good!
Your marinade is godlike..
Thank You!
Good info
Liked, hiking, camping, lake, summertime or granola bars.
OMG, I am going to hang this in my halogen oven for a few hours. Thank you so much for sharing ;~}
Use to love your vids on Instagram, but after getting booted off there, nice to see more vids on TH-cam! Great content as always!
Nice job
if you partially freeze the meat its easier to slice thinner
I love beef jerky Maciek!!! It's my favorite snack. 😊
It's so good!
Looks great, Thank-You for posting. Is the recipe up somewhere?
I do have a beef jerky recipe up on my website. Grillinwithdad.com
Great vid. Simple recipe and to the point. Leave that bag of meat in the fridge for 2 days.
What's the exact measurements for seasoning/marinade?
Wish I was your neighbor! Another one I gotta try! TFS
Nice!
Great teriyaki recipe. I'd add a little ginger too!
I do like the simple ones.
Have you ever used an oils in yours?
I think a tablespoon or so would be good for flavor and texture, but would shorten the shelf life going rancid...
To share my Go to recipe:
1 C. Soy sauce
1 C. Worcestershire sauce
2 Tbsp. liquid smoke
2 Tbsp. black pepper
2 Tbsp. Fajita seasoning
Cure as desired.
TNX 4 VID LOL
Once it dehydrates it’s about hlf the weight. Cost about the same as some store bought when you factor in moisture. Then factor in 4-5$ bottle of teriyaki….
Looking good! Minus the red pepper flakes. Don't like spicy food.
mmm
Great video. Just a tip put your meat in the freezer for a hour it's easier to cut.
What size wire racks are you using in the XL egg ??
So how long will this keep? Wondering about using a food sealer and throwing it in the freezer - 6 mths? 1 yr? more?
Great video. I wish you had weighed the jerky after cooking to show yield. That is the contributing factor to the high cost of Jerky. I bet it's close to store bought, but I'm sure much better.
$12 meat, $4 Teriyaki sauce, $2 extra spices and honey, $3 charcoal, Zip-lock bag, gloves clean-up products for the grill grate, etc...At least $22... Yield...maybe 3/4 lb. That comes
to a cost of $29 a lb. for the finished product. That isn't cheap !! Homemade Jerky is best suited for hunters who come home with 100 lbs. of game meat. BTW, that's how Jerky was invented,
as a method of preserving meat. Still a great video. P.S....Just checked, store bought Jerky is under $20 a lb. I guess you pay for quality, Thanks.
I prefer forking the meat thoroughly for maximum marination and subscribe to the 4-5 day soak too.
Looks great! How do you store it and how long can it be stored?
I store it in the ziplock bag to limit the exposure of oxygen. It's OK for a few days
I make beef jerky all the time,, my favorite is to just cut it and use a lot of pepper and a little salt on both sides.. But the way to store it is in a freezer bag in the freezer. Just take out what you want to eat and put the bag back in the freezer.. You will finish the bag before it ever gets freezer burnt and it is very good right out of the freezer!
I prefer to put the meat and marinate in one of my plastic vacuum seal containers then vacuum seal the container to marinate and put that in the refrigerator for a couple days.
How much does the jerky weigh after its made? Is the price of making it cheaper than buying it?
I use a vacuum sealer.
If you don’t have a GreenEgg can you use a regular charcoal grill? Thanks
Yes
Are the degrees in Fahrenheit or Celsius or kelvin? I wanna make this
Just from the sound of it, Farenheight. 180 Celsius would be WAY too hot. Probably not measuring in Kelvin lolol.
could you add liquid smoke to the marinade if doing it in the oven
you could
How do u dehydrate it without the tools? The old-school way?
Define old school... you mean just letting the meat dry on its own outside in places like africa?
Before I try it, how do I store the leftovers and how long will they last?
Store them in a ziplock bag in the fridge. Can last up to a week in the fridge
Does this have to be refrigerated after it’s done?
No
I still prefer my jerky on dehydrator with liquid smoke. I dont know why But I much prefer it and thinner slices than my smoker
Can London broil be used??
Of course, steak, ground beef, any meat can be jerky including spam.
Recipe
And how much to put in
Can other meats be used? Fish? Foul? Any recipe changes? I know and have tasted venison.
Using a leaner cut is better because the fat goes rancid before the beef goes bad. But I also usually eat all of my jerky before that could ever happen 😆
Nice video, well explained. Lovely knife, pity you don't know how to use it. 'Nuff said..!
You don’t use any curing salt?
Not needed
Should you store it in the fridge?
Yes
the dull knife though lol but great recipe.
Did exactly as you said to do, cooked it at 180 degrees and i have 4 pounds of charred meat that now has to go in the garbage can.
Interesting.did mine in an electric Master built and it came out perfectly.
Mine came out like charcoal too! Trashed it
Did you use oven or grill? Another channel said that if you use an oven, you should increase temp a bit but also Crack it open and leave it in longer (5-6 hours).
@@yardstickwhack I used my oven.
Celsius or Fahrenheit??? 😂
I cut the beef with the grain. Much better.
I know what I'm a make next😅
He looks like Leo DemoCrapio.
Peices to thick, $12 for about 16 Peices
Nope, perfect and doesn’t eat like plywood
@@Paleotech1 Honestly to me this just seems like it comes out like way overdone steak from the unnecessary thickness, much more like plywood and I wouldn't even call it jerky.
lol to be fair the slices you are cutting are no where 1/4 inch lol those are like half inch lol at least.
Drying meat th-cam.com/video/-aAmvFw3EEg/w-d-xo.html
I stopped to look over the recipe. But i find sales pitches.
I bet that tastes amazing but thats not real beef jerky.... real jerky is shelf stable and wouldn't go bad after 3-4 days
same marinade just use pink salt, will be shelf stable for weeks
Sir. Not 1/4 inch.
Way too thick! I have found that seasoning after you remove from marinade
I like my jerky on the thicker side 1/4". Marinade for around 16 hours then season with pepper right before the smoker
That's with a cross grain cut though. Not with the grain. Marinade 2 days before for cross grain as it doesn't soak as well
If your going to do a howl video with a marinade. Give the amounts you use. We are not mind readers
No no sir I did not like the long string feeling
Hard pass. I made jerky like this when I was 12. I want mine dry, and zero sugar. 1/8" 50/50 soy sauce and balsamic vinegar. If you want to save money on meat get some tilapia from the seafood section. Lastly use a little chief smoker with cardboard around it and cut across the grain.
Come on bro it ain't jerky...
Good job, but if you want to look a little more professional use the right knife for the job. I know that's a cool looking knife but no chef or butcher would use a chefs knife to trim or cut meat, that's for vegetables. Use the long thin width filet / boning knife for meat. No not a fish filet knife, I'm sure you have one that came with a set.
Always this guy in the chat.
That’s a lot of throw-away plastic using this method dude.