Just a well done video. Three types of marinades, two meats: beef and venison - how to mix, cut, prep and smoke all in one. Videos that waste my time in the first 10 minutes and then leave out steps drive me crazy. This one was perfect, made me feel like I could do it tomorrow... Thanks for putting these up.
ZippyTheWonderDog1 All of Malcom’s videos are done perfectly. Whenever I want to try something new on my Weber this is my go to channel for ideas and tips.
I have used so many of your recipes. I LOVE your How To BBQ Right series... I use your "Killer Hog" seasoning almost exclusively... but here when you mentioned "Leggs" seasoning, Im just blown away. My great grandfather was Earnest Legg from WV... Ive used this as long as I can remember! I am a big fan! Thank you for helping me improve my BBQ!!!
Great video .Very educational, even for a jerky pro like myself. I've been making jerky for over 25 years. When you're able to hunt deer.antelope elk, you get alot of meat.that you can use different flavors ,and techniques. Thanks for sharing.
Did this with some deer meat and it turned out perfectly in time for Thanksgiving. I did the Siracha recipe and then used the same base but added steak seasoning mix to the marinade for the second batch. Both turned out great.
Thanks Malcom and the Ms. nice tutorial, from the ground up! I can't agree more, regarding the natural hickory smoke an outdoor smoker delivers. Perfect time of the year to drive the neighbors "long -term hickory smoke crazy"! But then again, when isn't it.
I tired both the Sweet and Spicy Sriracha and the Asian Style Jerky with venison backstrap. This was my first time, I will be doing this more often! Your recipes are VERY good.
I've watched almost all of your videos and just now realized that your Ole Hickory smoker is manufactured in Southeast, Mo where I reside....small world. Keep up the good work Malcom!
Did a combo of the Sriracha and the Asian. Used a cup of soy sauce first. Then stuck with the Sriracha recipe but added a 1/4 cup of Tabasco Sauce and 3/4 bottle of liquid smoke.. Used more than a sprinkle of everything else he used and even threw in some chili powder. This was on 6 pounds of London Broil. More than enough marinade. All fit in my dehydrator for 7 hours. Mmmmmmmm...best dam jerky I ever made. Thank you big guy!
A friend gave me some venison yesterday and I knew immediately what I was gonna do with it. First go find a video by Malcolm and then follow the directions. I know its gonna be excellent jerky. Thanks again Malcolm!!
Love it dry...I grew up in New Mexico and there is a shop in Roswell that sells the best, thinnest and driest jerky. I love the forever chew of extra dry jerky.
Malcom, I'm not gonna lie man...you have aced it with the siracha beef jerky! I made it today and boy howdy is that awesome!!! keep these videos coming man, I check everyday hoping to see some more from ya. you have changed the way I bbq forever, and I continue to learn from each and every time! I can't begin to tell you how much I appreciate you l, and the time you take to teach others your passion.
Made the sweet and spicy recipe but used half the heat and added a tablespoon of Caribeque Calypso seasoning. Cooked on my egg at 165 for approx. 3-1/2 to 4 hrs and I must it was amazing!! Thanks Malcom for the awesome recipe! I love your content and videos.
I've always enjoyed your bbq videos. I am about to try venison jerky for the first time and was thrilled to see a video from a familiar face. Thanks for covering. Looking forward to the asian inspired recipe.
I smoked a few pounds of this Sweet & Spicy Sriracha Jerky today. Really nice flavor profile. Just like it says, nice and sweet as you chew, nice little hint of heat after you swallow.
my favorite recipe. soy sauce (not that kikkoman stuff. have to go to an Asian market for it) a little siracha. worscheshire sauce. garlic powder. black pepper. brown sugar. molasses. rosemary. a can of coke. and a little bit of fish sauce. on hickory wood at 200 for a couple hours.
I don't even eat beef jerky, but I guarantee you if I had this beef jerky that you prepared.. I would eat the mess out of it. it really looks delicious.
Malcom, thanks for a great video. I have tried jerky a couple times without success. This is a big help to get started in the right direction. Especially appreciate the cutting of the meat across the grain which seems like a small thing but I didn't do this previously and got really tough jerky. The low temp tip was also key.
What I do is start low, around 140 for an hr. And every 1.5 hrs after that I raise the temp 15 degrees untill I reach 175-180. Let them go till they are firm but bendable. Let cool and enjoy!
I picked up a smoker last winter and made some jurk beef chicken and deer meat all on my smoker everyone loved it. Some of the jurk got done before other so that last hour you really have to watch it.
Hi Sir, I love your content. I purchased the combo pack of the Killer Hogs seasonings. I use them all the time. I ran real low on the Amazing AP spice. So, I ordered another 2 bottles. I use the heck out of it on potatoes for breakfast, and basically any kind of meat on the grill. I absolutely love the product, but I just wanted you to know I purchased it 100% to support your channel and content. You are a great content provider and I love your passion for amazing BBQ and good food in general. Having amazing seasonings on hand around the house is an added bonus compared to what you provide to me. thanks my man!
Awesome!! My man Malcolm!! I have tried these and they are awesome!! I am marinating right now and will smoke some jerky tomorrow!! Thanks buddy for your awesome recipes!!
Love your videos. I tried venison jerkey a few weeks ago on my Oklahoma Joes drum smoker. Temps were too high and it dried it out terribly. I thought 220-225 was the #. Now I know what to do next time. Thanks for helping us learn.
You need a granton knife to do your slicing with. The length will eliminate the back-and-forth sawing and the grantons will greatly reduce the surface tension between the meat and knife giving you a cleaner cut. The best $30 you will ever spend.
I haven't made jerky in 4 years. I built my own smokers to do hog roasts. about every winter I would do two five gallon buckets of deer jerky at once. I left the door on smoker cracked open for a little bit, couple inch's are good. using half bag of 18 lbs. charcoal briquettes & six or so split sticks of green hickory for the smoke. My smoker has five racks that turn like a Farris wheel inside for the meat to sit on. I've had great results doing jerky in 2 hours on this smoker.
Love the sriracha recipe!!! Only thing i did different. Was replaced the red flake with Cayenne pepper seasoning. Only reason why. I was too lazy to go to the store for the flake. Lol either way. It turned out AMAZING!! Thank you soooo very much for sharing your recipes with us!
I tried out these recipes tonight. I had about the same as you beef/venison. The asain recipe smelled amazing when making the marinade, the garlic and ginger are a perfect team. The sweet and spicey sriracha smelled just like sriracha, nothing impressive so I thought. Well after trying both flavors on both types of meat I can say that the sriracha turned out to be my favorite. The sriracha adds a nice kick and nice chili flavor, add some hickory smoke to it and it just tastes like perfect jerky. The asain style to me seemed to have to much soy sauce flavor to it, and I tend to be partial to soy sauce because of how salty its flavor is. However this does make a nice and tangy jerky with a big soy sauce flavor, not a bad thing. I did it on a pit smoker and tried to keep my temps between 150-200f. Lower temps were a little hard on my pit, however I still went 4 hrs and it turned out great. Thanks for the recipe and video!
Malcom, I have been making jerky in just a Ronco dehydrator. However, I love what you’re doing and this is my next try. However, I have only used soy sauce, spices and liquid smoke, then vacuum seal it. It has stayed for up to a year and a half stored in a cool dry place. I love making Jack rabbit jerky, venison, elk, beef, chicken and turkey. The poultry one’s I make and eat within a short period. I don’t trust going longer. But awesome video.
Try using only Frank's Red Hot. Because of the 190mg of sodium per teaspoon, it makes excellent jerky marinade. You can add any level of pepper flakes or powder for more heat if you want. Also, sweet barbeque rub on top of the marinaded meat is killer. I use Frank's as the brine for my barbeque chicken and hot wings too. Flavor and tenderizer! Peace
Hey Malcom, I love jerky and have been making it in a dehydrator for years. However, now i’m gonna give this a try. In any case I get about 8 big New Mexico Jack Rabbits every year and turn it into jerky. The meat on a Jack is dark and rich so it dry’s real well, and the finished product is excellent. It’s tedious work doing the prep but well worth it, you should give it a try if you get a chance.
whataname01 the main reason it is so expensive at the stores is because 1 pound of meat turns into like 1/4-1/3 pound of jerky. My family always looses it when I only give them a small bit of jerky when I start with such a big piece of meat.
I wanna mention something you might have noticed is i made jerky in the past and thought i took it out too early cuz it was fairly moist still. But after it sits out and cools completely it still dries out more. Something to consider.
I don't think I could live next to this guy. With all the grilling and smoking I'd be so dehydrated from all the salivating and hunger pangs.
If I was his neighbor, I'd be in all the videos....salivating from my backyard just staring at him as he films and cooks.
chuck winters this is creepy sounding and understandable at the same time.
John Tang fuck I’d be inviting myself over CONSTANTLY
@@chuckymystic like Wilson on tool time😂😂😂😂
@@secrecy3915 stalk him😂😂😂😂
Just a well done video. Three types of marinades, two meats: beef and venison - how to mix, cut, prep and smoke all in one. Videos that waste my time in the first 10 minutes and then leave out steps drive me crazy. This one was perfect, made me feel like I could do it tomorrow... Thanks for putting these up.
ZippyTheWonderDog1 All of Malcom’s videos are done perfectly. Whenever I want to try something new on my Weber this is my go to channel for ideas and tips.
Yup im subscribing
5 years ago he worked so hard for this channel I’m a simp for him
BBQ Daddy
I have used so many of your recipes. I LOVE your How To BBQ Right series... I use your "Killer Hog" seasoning almost exclusively... but here when you mentioned "Leggs" seasoning, Im just blown away. My great grandfather was Earnest Legg from WV... Ive used this as long as I can remember! I am a big fan! Thank you for helping me improve my BBQ!!!
It reminds me of high school lol. My buddy used to hunt deer right in his backyard and he would share a ton of deer jerky with the class.
Same brother
Nice guy, it's a lot of work to make!
my classmate brought in squirrel jerky. it was aight
Sad. Seems you should’ve sold it but maybe you couldn’t.
Great video .Very educational, even for a jerky pro like myself. I've been making jerky for over 25 years. When you're able to hunt deer.antelope elk, you get alot of meat.that you can use different flavors ,and techniques. Thanks for sharing.
Did this with some deer meat and it turned out perfectly in time for Thanksgiving. I did the Siracha recipe and then used the same base but added steak seasoning mix to the marinade for the second batch. Both turned out great.
Thanks Malcom and the Ms. nice tutorial, from the ground up!
I can't agree more, regarding the natural hickory smoke an outdoor smoker delivers.
Perfect time of the year to drive the neighbors "long -term hickory smoke crazy"!
But then again, when isn't it.
I tired both the Sweet and Spicy Sriracha and the Asian Style Jerky with venison backstrap. This was my first time, I will be doing this more often! Your recipes are VERY good.
I've watched almost all of your videos and just now realized that your Ole Hickory smoker is manufactured in Southeast, Mo where I reside....small world. Keep up the good work Malcom!
My all time fav bbq Channel. Have watched all of your videos multiple times. Good stuff.
That is why I cut the meat while still partly frozen.
Helps keep the thickness consistent and much less of a headache
Did a combo of the Sriracha and the Asian. Used a cup of soy sauce first. Then stuck with the Sriracha recipe but added a 1/4 cup of Tabasco Sauce and 3/4 bottle of liquid smoke.. Used more than a sprinkle of everything else he used and even threw in some chili powder. This was on 6 pounds of London Broil. More than enough marinade. All fit in my dehydrator for 7 hours. Mmmmmmmm...best dam jerky I ever made. Thank you big guy!
White tail is delicious!!! Specially them girl whitetails!!! 💪🇺🇸💯👀😎
A friend gave me some venison yesterday and I knew immediately what I was gonna do with it. First go find a video by Malcolm and then follow the directions. I know its gonna be excellent jerky. Thanks again Malcolm!!
Brah knows his stuff and great with the presentation. Practice well made perfect! Awesome...
I made 5 lbs of hot sweet jerky from eye of round yesterday. Great channel!
Love it dry...I grew up in New Mexico and there is a shop in Roswell that sells the best, thinnest and driest jerky. I love the forever chew of extra dry jerky.
and I'm off to purchase my first smoker !
Best Smokers for Jerky Making and How to make Jerky in a Smoker: bestsmokersinfo.com/best-smokers-for-jerky/
Malcom, I'm not gonna lie man...you have aced it with the siracha beef jerky! I made it today and boy howdy is that awesome!!! keep these videos coming man, I check everyday hoping to see some more from ya. you have changed the way I bbq forever, and I continue to learn from each and every time! I can't begin to tell you how much I appreciate you l, and the time you take to teach others your passion.
Malcom,, you continue to be an inspiration! Thank you for your service to mankind
Made the sweet and spicy recipe but used half the heat and added a tablespoon of Caribeque Calypso seasoning. Cooked on my egg at 165 for approx. 3-1/2 to 4 hrs and I must it was amazing!! Thanks Malcom for the awesome recipe! I love your content and videos.
I've always enjoyed your bbq videos. I am about to try venison jerky for the first time and was thrilled to see a video from a familiar face. Thanks for covering. Looking forward to the asian inspired recipe.
Malcolm is the only TH-camr I don't read the comments, just watch and listen to what he does.
Great video, Buddy! Appreciate you being so thorough and delivering so much helpful instruction in less than 30 minutes! Cheers 🍻
I smoked a few pounds of this Sweet & Spicy Sriracha Jerky today. Really nice flavor profile. Just like it says, nice and sweet as you chew, nice little hint of heat after you swallow.
You’re one of the best in the game thanks for your channel
Been watching you for years brother. Still love your content
my favorite recipe. soy sauce (not that kikkoman stuff. have to go to an Asian market for it) a little siracha. worscheshire sauce. garlic powder. black pepper. brown sugar. molasses. rosemary. a can of coke. and a little bit of fish sauce. on hickory wood at 200 for a couple hours.
I don't even eat beef jerky, but I guarantee you if I had this beef jerky that you prepared..
I would eat the mess out of it. it really looks delicious.
He’s a truly great recipes! The Korean barbecue is my favorite!
Malcom, thanks for a great video. I have tried jerky a couple times without success. This is a big help to get started in the right direction. Especially appreciate the cutting of the meat across the grain which seems like a small thing but I didn't do this previously and got really tough jerky. The low temp tip was also key.
What I do is start low, around 140 for an hr. And every 1.5 hrs after that I raise the temp 15 degrees untill I reach 175-180. Let them go till they are firm but bendable. Let cool and enjoy!
Won a chili competition with your recipe today.
Chili competition.. what recipe did you use?
Amazing recipes and great step by step directions thank you!!!
Your video is awesome. I’m smoking 4 lbs of elk hind tomorrow. I’m excited. Trying my own marinade but I thank you
I picked up a smoker last winter and made some jurk beef chicken and deer meat all on my smoker everyone loved it. Some of the jurk got done before other so that last hour you really have to watch it.
Love love love Malcolm’s videos!
Awesome cook I am 12 and I just got a traeger smoker and I used your recipie to make some really good beef jerky
Idk why but I love your videos.
Hi Sir, I love your content. I purchased the combo pack of the Killer Hogs seasonings. I use them all the time. I ran real low on the Amazing AP spice. So, I ordered another 2 bottles. I use the heck out of it on potatoes for breakfast, and basically any kind of meat on the grill. I absolutely love the product, but I just wanted you to know I purchased it 100% to support your channel and content. You are a great content provider and I love your passion for amazing BBQ and good food in general. Having amazing seasonings on hand around the house is an added bonus compared to what you provide to me. thanks my man!
Awesome!! My man Malcolm!! I have tried these and they are awesome!! I am marinating right now and will smoke some jerky tomorrow!! Thanks buddy for your awesome recipes!!
I use my countries animal for jerky, kangaroo...no fat, cheap, taste awesome if done right. Awesome video
Make some brought’s with leggs bro!!! Fiya dude!!! 🔥🔥🔥
Great job Chef...Loved the Asian recipe...keep it up. Thanks
8:19 "Couple peenches crushed red pepper."
“It don’t hurt through out the night to give it a toss” wise words from a wise man!
siratcha was awesome! I have made it 3 times now and everybody loves it thanks for the recipe
Love your videos. I tried venison jerkey a few weeks ago on my Oklahoma Joes drum smoker. Temps were too high and it dried it out terribly. I thought 220-225 was the #. Now I know what to do next time. Thanks for helping us learn.
I never tried smokey jerky. This is my first time tasting it thanks malcome.
You need a granton knife to do your slicing with. The length will eliminate the back-and-forth sawing and the grantons will greatly reduce the surface tension between the meat and knife giving you a cleaner cut. The best $30 you will ever spend.
Great Job Malcolm! Great video and jerky looks amazing, we appreciate it!
Malcolm is the Man tought me how to cook
man those look beautiful and the way u explain the flavours thanks bro
Man that jerky looks delicious! Thanks for the recipes ideas. I can't wait to try it this way.
I haven't made jerky in 4 years. I built my own smokers to do hog roasts. about every winter I would do two five gallon buckets of deer jerky at once. I left the door on smoker cracked open for a little bit, couple inch's are good. using half bag of 18 lbs. charcoal briquettes & six or so split sticks of green hickory for the smoke. My smoker has five racks that turn like a Farris wheel inside for the meat to sit on. I've had great results doing jerky in 2 hours on this smoker.
Love the sriracha recipe!!! Only thing i did different. Was replaced the red flake with Cayenne pepper seasoning. Only reason why. I was too lazy to go to the store for the flake. Lol either way. It turned out AMAZING!! Thank you soooo very much for sharing your recipes with us!
Another great video Malcolm, nice to see you using venison, thanks for sharing!
Awesome video! I can't wait to make the sriracha jerky.
I tried out these recipes tonight. I had about the same as you beef/venison. The asain recipe smelled amazing when making the marinade, the garlic and ginger are a perfect team. The sweet and spicey sriracha smelled just like sriracha, nothing impressive so I thought.
Well after trying both flavors on both types of meat I can say that the sriracha turned out to be my favorite. The sriracha adds a nice kick and nice chili flavor, add some hickory smoke to it and it just tastes like perfect jerky. The asain style to me seemed to have to much soy sauce flavor to it, and I tend to be partial to soy sauce because of how salty its flavor is. However this does make a nice and tangy jerky with a big soy sauce flavor, not a bad thing.
I did it on a pit smoker and tried to keep my temps between 150-200f. Lower temps were a little hard on my pit, however I still went 4 hrs and it turned out great. Thanks for the recipe and video!
Thanks for sharing 👍! You are awesome and teach me something every time I watch your videos! Very entertaining 👏!
this worked really well! First time worked like a charm! Thanks man!
Very good tutorial! Going to try this Sunday.
Hey brotha! I got a new smoker for fathers day so I had to try your asian jerky recipe and it was great!
Malcom, I have been making jerky in just a Ronco dehydrator. However, I love what you’re doing and this is my next try. However, I have only used soy sauce, spices and liquid smoke, then vacuum seal it. It has stayed for up to a year and a half stored in a cool dry place. I love making Jack rabbit jerky, venison, elk, beef, chicken and turkey. The poultry one’s I make and eat within a short period. I don’t trust going longer. But awesome video.
Probably the best video on TH-cam. Also used your recipe for smoked pork butt. Turned out great. Thank you for posting your videos.
Best jerky video I've ever seen
that room must smell amazing with all the jerky sitting on that table!
Awesome recipe. Look forward to trying it out!
Try using only Frank's Red Hot. Because of the 190mg of sodium per teaspoon, it makes excellent jerky marinade. You can add any level of pepper flakes or powder for more heat if you want. Also, sweet barbeque rub on top of the marinaded meat is killer. I use Frank's as the brine for my barbeque chicken and hot wings too. Flavor and tenderizer! Peace
I just finished making the marinade for the beef jerky with the Killer hogs barbecue
I always surround mine with paper towels just for that reason of moisture. In and out of the refrigerator and into a different temp environment.
This video made me so damn hungry and craving jerky now 😂
This very nice, man! I will try myself to make them, thanks for the video.
wow great video!!im a late comer to smoking in general as im just getting into it.but this video was very informative.ty sir!!
Leggs makes some great seasonings.
Parsley and Garlic jerky is really nice
I better start saving them soy sauce packets from panda Express....
Lol
Haha
Hey Malcom, I love jerky and have been making it in a dehydrator for years. However, now i’m gonna give this a try. In any case I get about 8 big New Mexico Jack Rabbits every year and turn it into jerky. The meat on a Jack is dark and rich so it dry’s real well, and the finished product is excellent. It’s tedious work doing the prep but well worth it, you should give it a try if you get a chance.
Nice! I love jerky but they're so expensive at the store, now I could make a whole bunch for a fraction of the price.
whataname01 the main reason it is so expensive at the stores is because 1 pound of meat turns into like 1/4-1/3 pound of jerky. My family always looses it when I only give them a small bit of jerky when I start with such a big piece of meat.
until you have to buy a smokder:-) but if you have one, you are set and ready
I love doing jerky I'll have to try smoking it looks awesome
Hi Malcolm, always love your videos. Do you have any smoked sausage recipes that you'd like to share?
+Joyce Sneed I'll have to add that to my list.
Yessssss good video and instruction bro thanks for the tips on the seasoning 😤 looks like some real dope jerky 👍🏽
I just want to give you a bro hug.
Very nice. Going to try this but cook in the air fryer
Outstanding work my friend.
Thanks for the great video my friend.
"This is going to last a long time"... Not around these parts it won't... Good jerky is GONE the day it is made.
I wanna mention something you might have noticed is i made jerky in the past and thought i took it out too early cuz it was fairly moist still. But after it sits out and cools completely it still dries out more. Something to consider.
Wow thanks a lot for this informative video! I will be trying this out tomorrow!
Nice video. Well presented and informative. Thanks.
You are awesome! Thanks for sharing with us.
I love Malcom Reed !!
he lives in mississippi where at im a very picky eater and all the foods he makes looks very good
Great Tips and Recipes !!
Gordon Ramsay has nothing on you! He is good, don't get me wrong....Your a excellent cook! TY Sir!
Ill be trying your recipes. Thanks for the video.
Love this guy
I like how he says sirach aye!!😂😂 sirach uh!
Leggs makes an awesome hot wing also
Excellent video