Smoked Jerky - Smoked Beef Jerky and Smoked Deer Jerky on Ole Hickory with Malcom Reed
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- เผยแพร่เมื่อ 21 ต.ค. 2015
- Smoked Jerky | Smoked Deer Jerky and Beef Jerky on the Smoker
For more barbecue and grilling recipes visit: howtobbqright.com/
My jerky process starts with selecting the meat. For me that’s lean muscles from the deer or cuts of beef with little to no fat. Roasts like London Broil, Eye of Round or Bottom Round work great for smoked jerky
.
It helps to have the deer and beef semi-froze when you’re cutting it into jerky strips so take it out of the freezer the day before and let it thaw in the refrigerator. Use a good knife and cut the roasts into 1/8” strips across the grain.
The first flavor I'm using is a store bought seasoning called Legg’s Old Plantation Jerky Blend.
I’ve found the easiest way to marinate jerky is to use zip lock bags. You can weigh the bag and calculate exactly how much seasoning you need. Here is what I used for my jerky.
Legg’s Old Plantation Jerky Blend
- 2oz Legg’s Jerky Seasoning
- ¾ teaspoon Pink Salt (6.25%)
- 2 cups water.
In a mixing bowl combine the jerky seasoning, pink salt, and water. Stir to combine and pour over the sliced meat. Work the marinade around the meat and store in the refrigerator overnight.
The next flavor I want to share is an Asian inspired marinade. I also use 4lbs of meat for this recipe, so you can adjust the quantities for how much you are preparing.
Asian Style Jerky
- 12oz Soy Sauce
- 1/4 cup Honey
- 2 Tablespoons Cilantro
- 1 Tablespoon Sesame Oil
- 4 cloves Fresh Garlic Minced
- 2 Tablespoons Fresh Ginger Minced
- 1 Tablespoons Red Chili Paste
- 1 teaspoon Crushed Red Pepper flakes
Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced jerky meat in a zip lock bag. Work the marinade around the meat and refrigerate overnight.
The final recipe is for a Sweet and Spicy Sriracha flavored marinade. This is one of my personal favorites and you can get it as spicy (or mild) as you like. Just adjust the amount of Sriracha that you use, also any hot sauce can be substituted for the Sriracha sauce.
Sweet & Spicy Sriracha Jerky
- 1 cup Worcestershire Sauce
- ½ cup Sriracha Sauce
- ½ cup Brown Sugar
- 1 Tablespoon Crushed Red Pepper Flakes
- 1 teaspoon Granulated Garlic
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced jerky meat in a zip lock bag. Work the marinade around the meat and refrigerate overnight.
Once you have all the jerky in the refrigerator let it set for at least 12 hours. The next day take the meat out of the bags and let the majority of the moisture drain. I use several of my pork racks when making jerky to make things easier. Spray each rack with cooking spray so the meat doesn’t stick and arrange the slices in one layer on the racks. You don ‘t want to crowd the racks so air can flow around the meat.
Now it’s time for the smoker. Today I’m using my Ole Hickory Smoker to dry out the jerky. I’m running very little coal, about 2 handfuls, and a couple chunks of seasoned hickory wood. Any smoker can be set up for jerky as long as you keep the temps low. I want to see 140-160 degrees for the first part of the cook. It’s going to take somewhere between 6-8 hours for this load of jerky to dry and it’s not exact, so be patient and check on it along the way.
After 4 hours take a look at the jerky and check for moisture. It should still be soft at this stage and it’s a good time to rotate the racks. As the meat dries some of it may need to come off.
Some of my racks came off at the 6 hour mark and the bigger slices took a couple more hours.
Let the racks sit out on the counter for a little while to cool. Once the jerky is completely room temps it’s time to bag it up.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/ - บันเทิง
5 years ago he worked so hard for this channel I’m a simp for him
BBQ Daddy
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
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.
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.
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.
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.
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!!
Malcolm is the only TH-camr I don't read the comments, just watch and listen to what he does.
He’s a truly great recipes! The Korean barbecue is my favorite!
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.
That is why I cut the meat while still partly frozen.
Helps keep the thickness consistent and much less of a headache
Amazing recipes and great step by step directions thank you!!!
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.
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 made 5 lbs of hot sweet jerky from eye of round yesterday. Great channel!
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.
White tail is delicious!!! Specially them girl whitetails!!! 💪🇺🇸💯👀😎
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!
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!
man those look beautiful and the way u explain the flavours thanks bro
Very good tutorial! Going to try this Sunday.
Awesome recipe. Look forward to trying it out!
You’re one of the best in the game thanks for your channel
Love love love Malcolm’s videos!
That's a good job Malcom. Thanks for sharing your jerky mixes with us. I like all of your videos so keep 'em coming. Joe
Brah knows his stuff and great with the presentation. Practice well made perfect! Awesome...
My all time fav bbq Channel. Have watched all of your videos multiple times. Good stuff.
Great video, Buddy! Appreciate you being so thorough and delivering so much helpful instruction in less than 30 minutes! Cheers 🍻
8:19 "Couple peenches crushed red pepper."
Won a chili competition with your recipe today.
Chili competition.. what recipe did you use?
Great Job Malcolm! Great video and jerky looks amazing, we appreciate it!
this worked really well! First time worked like a charm! Thanks man!
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.
Outstanding work my friend.
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'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.
This very nice, man! I will try myself to make them, thanks for the video.
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!
Malcom,, you continue to be an inspiration! Thank you for your service to mankind
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!
great video, thanks for sharing! Looking forward to trying this out.
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/
Your video is awesome. I’m smoking 4 lbs of elk hind tomorrow. I’m excited. Trying my own marinade but I thank you
Man that jerky looks delicious! Thanks for the recipes ideas. I can't wait to try it this way.
Love this guy
I never tried smokey jerky. This is my first time tasting it thanks malcome.
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.
Thanks for sharing 👍! You are awesome and teach me something every time I watch your videos! Very entertaining 👏!
siratcha was awesome! I have made it 3 times now and everybody loves it thanks for the recipe
Thanks for the great video my friend.
Ill be trying your recipes. Thanks for the video.
You are awesome! Thanks for sharing with us.
Wow thanks a lot for this informative video! I will be trying this out tomorrow!
Great Tips and Recipes !!
Great job Chef...Loved the Asian recipe...keep it up. Thanks
This is awesome. Thank you for the video.
Yessssss good video and instruction bro thanks for the tips on the seasoning 😤 looks like some real dope jerky 👍🏽
Yup I love that spice myself its the best dude!
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.
Been watching you for years brother. Still love your content
Awesome video! Will try this soon.
I used the Legg’s Peppered Jerky seasoning and followed the recipe on here as best I could with my Pit Boss Pellet Grill. I had to cook mine at 200 because that is the lowest controlled temp. It was by far the best jerky I’ve ever made. Thanks Malcom for another great recipe!
Does your pit boss not have the Smoke setting on it?
@@morganlife7787 It does. I had originally set it to that for the first hour but when I checked on it the LED was blinking and the temperature had dropped from 160 to 100. Even though I cooked it on 200 it turned out really good. Probably the best jerky I’ve ever had.
Malcolm is the Man tought me how to cook
I love doing jerky I'll have to try smoking it looks awesome
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!
Oh man, they look good!
Awesome video! I can't wait to make the sriracha jerky.
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.
Nice video. Well presented and informative. Thanks.
Best jerky video I've ever seen
Nice job looks good! Going to use the natural way on my smoker.
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.
Sirachae
WhiteBoyWithAnIpod yeah nah.
Sirachaye
😂 made it so hard to watch 😂😂😂
I knew someone was going to say it haha
@Ronnie Hill i don't think he's making fun of him maliciously. being an asian myself i think it can be endearing hearing people mess up some words lol. it's all in good fun.
Thanks brother I'm trying this tomorrow
I love Malcom Reed !!
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!!
This video made me so damn hungry and craving jerky now 😂
Great video just got a smoker thanks for sharing
Leggs makes some great seasonings.
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.
Another great video Malcolm, nice to see you using venison, thanks for sharing!
Great work ya'll 👌
Probably the best video on TH-cam. Also used your recipe for smoked pork butt. Turned out great. Thank you for posting your videos.
Loving the cooking lesson....
What a great video thank you man
“It don’t hurt through out the night to give it a toss” wise words from a wise man!
Love your smoker
Thank you for sharing.
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.
Very nice. Going to try this but cook in the air fryer
Awesome! Thanks malcolm
I use my countries animal for jerky, kangaroo...no fat, cheap, taste awesome if done right. Awesome video
that room must smell amazing with all the jerky sitting on that table!
Parsley and Garlic jerky is really nice
i luv ur style.
Hey brotha! I got a new smoker for fathers day so I had to try your asian jerky recipe and it was great!
Make some brought’s with leggs bro!!! Fiya dude!!! 🔥🔥🔥