Was just telling my girlfriend I wanted to try making my own beef jerky. Could have easily followed any other type of video like this: but then you dropped this video and man, I’m thankful you did! I’ll definitely try out the oven method first before buying a dehydrator
A couple things when doing it in an oven. Max mentioned keeping the door open a crack. Good idea, it helps air flow. Most electric ovens vent out of the back right Stove top element location, so make sure that is not covered with a pan or something, also most electric ovens lowest temp setting is 170F.
@@spudthegreaterusa8386 Also a reason that I think air fryers are good for this as well. Definitely have to work in batches but there's a lot of air flow and the temperature is able to go lower.
Hi guys I just want share my experience on this exact recipe so you don't make the same mistakes I did, I attempted this recipe the day before last and let it marinate for 24 hours, before drying I laid the marinated meat on a paper towel and patted it dry and left a couple with the marinate onto see if it makes a difference, furthermore I seasoned some of the meat before dehydrating it at 65c for 5 and a half hours and what I learned. 1. There is no need for the additional seasoning and in fact it made it unbearable to eat. 2. Patting them dry produced a similar if not better tasting product because the marinate was able to penetrate the meat and the wet ones were just too slimy feeling for my taste. 3. I'm sensitive to honey so I thought I'd use date honey but that was unfortunately the wrong move to make because it ended up being the only thing you can taste I couldn't even taste the meat so next time I'll stick with the brown sugar. 4. although I think the fact that I used date honey was entirely my fault I still think that the 15-20% sweetness estimate is way too high and I felt that I got nothing but sweet flavours which was a bit disappointing so next time I'm hopefully going for a more conservative 8-10%.
maple syrup is about 70% sugar, so that kinda reduces the sweetness. the 70% sugar is also mostly sucrose, but can contain some less sweet glucose. date syrup is 70-80% sugar, but it's mostly glucose/fructose which are relatively sweeter than sucrose. the same is true for honey, but honey can sometimes have more fructose than glucose even. so if you swap maple syrup for honey/date syrup, you probably want to use half as much
Going broke buying all these beef jerkies. Recently added dried meat into my lifestyle for a better eating, real food healthy eating lifestyle. Was thinking about learning to make my own jerkies and boy was i glad i clicked on this video. I thought it was going to be a long sophisticated, constant monitoring type of process but you definitely made it easy to follow and explained it step by step so thoroughly. Thank you my guy! Will definitely support purchasing some jerkies from you as well until i get the ball rolling. Much love.
I’ve been making jerky for about 15 years and learned something new. I could never put my finger on how the store bought jerky always had that extra moisture to it. Now I know they have a high humidity drying process. I also hate that style😂 I literally can’t eat any other jerky than my own because I’m obsessed with how mine comes out. I felt the nostalgia when he pulled out his first ever dehydrator. Mines been going strong for 15 years.
@@JudiChristopher yeah it’s all preference! I don’t like smoked jerky nearly as much as dehydrated jerky. But I also became a jerky snob and only like mine 🤣🤣
@@nicholasrubio1660 simple! Get a dehydrator, if you want ultra simplicity buy fajita type already cut strips of beef. Put them in a bowl or bag of marinade. I mix Dr Pepper with soy sauce and every season in my pantry and let it soak for a day. Then lay the strips out in the dehydrator for probably 6+ hours. Just check them periodically and stop when you like the level of dryness.
So glad biltong is here for our SA viewers but you should try all our SA varieties😂🇿🇦 We have: Game biltong Beef biltong Geelvet biltong (which is beef with a side of fat) Chilli bites (beef or game) Biltong sticks (beef or game) Droëwors (beef or game)
I lived in SA and got a Biltong addiction, Braai are the best and South Africans are definitely the best at cooking any meat! The bbq culture there is amazing!
Best vid ever. I was surprised he has a company yet tells how to make it at home. Shows confidence in his product. Is it worth your time or better to buy without saying it. answered all my questions. Looked at dozens of vids in past..none compare. Thanks.
My recepe for jerky (any jerky): Use whatever mid-grade meat your butcher has on hand(it's normally cheaper and faster to get it non-pre cut). Take the jerky and slice it into 1/7th-In, now let it get to room temperature. For a marinade I use 2shots JackDaniel's, .5shot of 80Prof Vodka, and 3Cups of beer per .5lbs of jerky you're making. Now let it rest over night. Now, in the morning, after letting it sit, take it out and prepare to boil it (1min/.5Lbs of meat). For the boil use 1cup of Viniger, 1table-spoon of whatever salt of your liking, 2Litres of water, 1shot Molasses, and 2table-spoons of whatever sugar of your liking. Use this mix and double it per every 1lbs of meat. After boiling smoke it high and fast for half an hour, after let it cool 1min/1lbs of meat, after go low and slow for 1hour. After smoking dry it out. Now enjoy.
Now that I've seen this, I'm curious to experiment with the humidity aspect of making jerky more tender. I'm thinking maybe laying the jerky on the top rack of my smoker and filling a sheet pan with an experimental amount of water and putting it on the bottom rack. The amount of water would be the delta. My thinking is that while the water evaporates, it will create a humid environment in the smoker but then at some point the water will completely evaporate and then I can let the jerky finish to a nice dry but tender texture. Unless you make a video doing this experiment, I will report back with my findings
Great idea! I’ve done something similar with great results. Adding a water pan to an oven and essentially steaming for the first hour. Keep me posted how it turns out for you!
I’m so sorry! Completely forgot to give an update. So the batch I made came out fairly tender! Much more tender than typical jerky but not quite as tender as I was hoping for. I used a regular sheet pan and filled it with about a 1/4 in of water and put it on the lower portion of my smoker. Then I just made the jerky the usual way. I think I need to add a bit more water and I will get the desired result I’m looking for. Then again, changing the amount might not affect the result just because a smoker isn’t the most effective way to make super tender jerky but we shall see :)
@@azn280284 I was going to comment about putting a metal pan of water in with the jerky. Try putting more water and placing the pan closer to the meat. I'm going to try this, but in my oven.. I don't have a smoker.
Its really nice to see such a large creator being so active with his community in the comments. Some people have less than one third the subs and dont give superlikes or reply to any comments.
Thanks for showing tofu and cheese in the end product. As a vegetarian, i didn't know why YT keeps recommending this video to me but now i can make my own raw banana, plantain flower and palmyra root jerky whenever I feel like making fancy dinner. I don't know how I watched the whole video when I haven't even eaten egg my whole life.
I completely forgot about the experimental taste test at the end 😂, almost went to watch another video. Very educational, and I almost forgot about the bit of fun thrown in. Gotta give it to Max to always make his video's interesting, The meat side of youtube is always the best 💯
I would have appreciated if you would have elaborated how we might add more humidity to our at home jerky ventures, but other than that this was unbelievably informational. I've always loved beef jerky and have thought about making it before, but this video really lays everything out better than any other video I've watched on the subject. I'll definitely be making my own for the first time soon.
Fantastic guide on how to make jerky!! Gotta try it when i have the time!! Been watching this channel for a long time and there is always soo much to learn!!!! keep up the good work!!!
I'm salivating just watching 🤤😋 I don't eat sugar, can stevia, allulose, monk fruit or xylitol be used as sweetener in the marinade? Looking forward to your reply 🙏
I'd also like to know if it is safe to do sugar and salt free then eat straight away/keep in fridge and consume within 3-5 days?. There is a commercial variety that is 0% sugar.
I typically smoke my Jerky for a few hours until the surface is dry, then finish in my dehydrator. It makes the cleanup MUCH easier since you don’t have marinade baked onto the Excalibur mesh sheets. Very interesting on the moist dehydrating at the factory - I may have to try spraying my jerky while it smokes with apple cider or something along those lines for a similar effect!
I would also like to note that having grown up where snow every now and again would zap the heat out of the house getting so cold we would run the oven open instead … I too did this as an adult and actually ended up blowing out the heating element or was it the coupler… I forget but when you run an oven open for long periods of time it can never “get to temperature” so the constant running fries it… this wouldn’t happen with what you’re doing here say a handful of times over long periods of time but if someone was to attempt to do jerky daily or at least frequently in an oven it would begin to fry those elements. But doing this every now and then would be fine.
Jerky is so easy to make, everyone should try it. It’s the getting it the way you want it part that can be tough. It’s fun to experiment with different things to see what works.
Why is it that no one uses plastic bags for marinating , Ziplock beat but old bread bags are fine , half way through give a quick massage , no mess , no gloves or mucky hands . Best wishes from NZ
I have been trying to figure out how to get my jerky more tender!! Been on a mad quest, but never knew about added moisture! Ok, that sorta makes sense too. So the trick will be how much moisture, how hot and for how long is it applied before releasing it. Been making jerky for a lot of years and the last couple of months I've been doing different things to get that tender jerky bite. Unsuccessfully too 😮 Was going to try to become an employee at a jerky making place and steal the secret recipe 🤠 Thanks for the tip!
I started making my own jerky because of the price. Get a 5lb round and flavor like I want at the time. Throw it on the smoker at 180 until done. I even do those odd pieces you would cut off to square the meet up for cutting. They became sample pieces during the cook. Not sure how long it would last because between the kids and I we usually kill it within 3-4 days.
Whoa whoa whoa...I just got to the end of the "What is Jerky" part of this video and you seemed to have left out actual real beef jerky like the Indians in New Mexico or Arizona make. The dry as a bone jerky with red or green chili; the green being my favorite kind of jerky ever. Hmmmm I will keep watching.... to be continued.
So Max. You having your own Jerky and Learning everything you could. I want you to order some No Man's Land Beef Jerky. And Do a Video Review. Best Beef Jerky I've Ever had (No Disrespect To Your Brand, Obviously, Which Come At 2nd For Me). Although, it is on the pricier side, I Highly recommend everyone to try it at least once. Would Love to know your Honest opinion. Love Your Videos Man. Keep Doing What Your Doing. Very Happy for Your Success.
Love that you pronounced 'biltong' right! Proud South African here! You should try getting your hands on 'geelvet bitlong', roughly translates to yellow fat biltong.
I absolutely LOVE making jerky, and love making it almost as much! But I haven’t in a while, and while watching this I am going to go get some Flank right now! Thanks!
I’ve made beef jerky before, and all my God is in amazing. Your is taste better than the brands when you make it like off making it you taste the brand and just think it doesn’t taste as good as it used to. It just doesn’t end that funny.
Hey max, have you tried to do bak kwa before it be kinda nice if you include in your future video sometime comparing American style jerky and Chinese style jerky
EXCELLENT VIDEO... I am in SHOCK about the Cheese Jerky... That is a must to try to make WHAT Cheese did you use? American? Thank you for all your great videos....
I guess you could smoke your marinade and add back water when done. You would just need to weigh it beforehand and when you're done, then put the missing weight in water back in it. That would prevent you from using liquid smoke.
Hey there good video man i did want to ask tho on your homemade jerky u said 1 of the draw back was the humidity well growing up my uncles were hunters and as such jerky was a big part they made tons of home made now i dont remember exactly what wood chips the would use and not sure if it mattered to be honest but a handful of chips into a hotel pan whole lemon cut in half and if i were to guess about 2 liter of water tightly foil the top and not sure again on if this mattered but the pan was always on the rack above the dehydrator and man best tender venison i ever had sadly i hqvent senn much of that side of my family since i was maybe 11 12 yr old and in late 30s now but this was something i used to take partin when i was atound them cause it was kind of made into a family activity man kinda missin those days anyway enjoyed the vid and thx
this video singelhandedly has me wanting to attempt making homemade jerky. Thank you for showing the process, it's not that much to do. An morning & afternoon on a day off can end in a tasty treat.
As I have a family history of Cancer I need to avoid meat (due to IGF-1 and BLV in beef in particular) but miss jerky so I'm going to try making jerky with seitan and tofu this weekend. Thanks for the inspiration
***Correction: if using pink curing salt use 1 teaspoon per 5lbs of meat (not 1lb). Thanks @mikesmicroshop4385 for pointing this out!
❤
I like heart as means toward jerky. I over season because I often use it as a soup base.
bros probably on the PETA hit list😂😂😂
Candied and smoked salmon and tuna is basically a jerky
So 0.2 pounds per 1 lb
I really appreciate how honest and transparent he tries to be
He's basically shilling his product. Im not sure he's being transparent at all
@@JesusChrist-yh4pi wdym
@@JesusChrist-yh4pi I mean, he's also giving you a pretty simple to follow guideline to make his product on your own.
@@ClemsonFan46 exactly. other people who own businesses would probably be vague in explaining specifics in fear of some sort of competition 😑
@@ClemsonFan46he liked your comment lmao
Was just telling my girlfriend I wanted to try making my own beef jerky. Could have easily followed any other type of video like this: but then you dropped this video and man, I’m thankful you did! I’ll definitely try out the oven method first before buying a dehydrator
I make it every week. It's easy
A couple things when doing it in an oven. Max mentioned keeping the door open a crack. Good idea, it helps air flow. Most electric ovens vent out of the back right Stove top element location, so make sure that is not covered with a pan or something, also most electric ovens lowest temp setting is 170F.
you dont have a girlfreind
@@TheRitchieReport mg you look like your 12 you probably dont even have a normal friend. especially if you cant spell girlfriend
@@spudthegreaterusa8386 Also a reason that I think air fryers are good for this as well. Definitely have to work in batches but there's a lot of air flow and the temperature is able to go lower.
Max is the best, he explains things so that you actually understand. He is the best.
Hi guys I just want share my experience on this exact recipe so you don't make the same mistakes I did, I attempted this recipe the day before last and let it marinate for 24 hours, before drying I laid the marinated meat on a paper towel and patted it dry and left a couple with the marinate onto see if it makes a difference, furthermore I seasoned some of the meat before dehydrating it at 65c for 5 and a half hours and what I learned.
1. There is no need for the additional seasoning and in fact it made it unbearable to eat.
2. Patting them dry produced a similar if not better tasting product because the marinate was able to penetrate the meat and the wet ones were just too slimy feeling for my taste.
3. I'm sensitive to honey so I thought I'd use date honey but that was unfortunately the wrong move to make because it ended up being the only thing you can taste I couldn't even taste the meat so next time I'll stick with the brown sugar.
4. although I think the fact that I used date honey was entirely my fault I still think that the 15-20% sweetness estimate is way too high and I felt that I got nothing but sweet flavours which was a bit disappointing so next time I'm hopefully going for a more conservative 8-10%.
maple syrup is about 70% sugar, so that kinda reduces the sweetness. the 70% sugar is also mostly sucrose, but can contain some less sweet glucose. date syrup is 70-80% sugar, but it's mostly glucose/fructose which are relatively sweeter than sucrose. the same is true for honey, but honey can sometimes have more fructose than glucose even. so if you swap maple syrup for honey/date syrup, you probably want to use half as much
Going broke buying all these beef jerkies. Recently added dried meat into my lifestyle for a better eating, real food healthy eating lifestyle. Was thinking about learning to make my own jerkies and boy was i glad i clicked on this video. I thought it was going to be a long sophisticated, constant monitoring type of process but you definitely made it easy to follow and explained it step by step so thoroughly. Thank you my guy! Will definitely support purchasing some jerkies from you as well until i get the ball rolling. Much love.
I’ve been making jerky for about 15 years and learned something new. I could never put my finger on how the store bought jerky always had that extra moisture to it. Now I know they have a high humidity drying process. I also hate that style😂 I literally can’t eat any other jerky than my own because I’m obsessed with how mine comes out. I felt the nostalgia when he pulled out his first ever dehydrator. Mines been going strong for 15 years.
Any tips on getting started with this? I'd love to make my own jerky.
I personally do not like the dehydrator...
I want to Smoke mine.
Have you ever Smoked any Beef Jerky?
@@JudiChristopher yeah it’s all preference! I don’t like smoked jerky nearly as much as dehydrated jerky. But I also became a jerky snob and only like mine 🤣🤣
@@nicholasrubio1660 simple! Get a dehydrator, if you want ultra simplicity buy fajita type already cut strips of beef. Put them in a bowl or bag of marinade. I mix Dr Pepper with soy sauce and every season in my pantry and let it soak for a day. Then lay the strips out in the dehydrator for probably 6+ hours. Just check them periodically and stop when you like the level of dryness.
So glad biltong is here for our SA viewers but you should try all our SA varieties😂🇿🇦
We have:
Game biltong
Beef biltong
Geelvet biltong (which is beef with a side of fat)
Chilli bites (beef or game)
Biltong sticks (beef or game)
Droëwors (beef or game)
🇿🇦
Stem saam dink nie hy het ordentlike biltong geëet nie. Daar is nie manier dat daardie goed beter kan smaak as biltong of droëwors nie.
Biltong = best
@@daniellefourie6250 100% reg
I lived in SA and got a Biltong addiction, Braai are the best and South Africans are definitely the best at cooking any meat! The bbq culture there is amazing!
Best vid ever. I was surprised he has a company yet tells how to make it at home. Shows confidence in his product.
Is it worth your time or better to buy without saying it.
answered all my questions. Looked at dozens of vids in past..none compare. Thanks.
My recepe for jerky (any jerky):
Use whatever mid-grade meat your butcher has on hand(it's normally cheaper and faster to get it non-pre cut). Take the jerky and slice it into 1/7th-In, now let it get to room temperature. For a marinade I use 2shots JackDaniel's, .5shot of 80Prof Vodka, and 3Cups of beer per .5lbs of jerky you're making. Now let it rest over night. Now, in the morning, after letting it sit, take it out and prepare to boil it (1min/.5Lbs of meat). For the boil use 1cup of Viniger, 1table-spoon of whatever salt of your liking, 2Litres of water, 1shot Molasses, and 2table-spoons of whatever sugar of your liking. Use this mix and double it per every 1lbs of meat. After boiling smoke it high and fast for half an hour, after let it cool 1min/1lbs of meat, after go low and slow for 1hour. After smoking dry it out. Now enjoy.
Sophia is my favorite character on this show. Simply from that joke.
YES... I love that joke.
I sent it to my son... he loves telling "Dad Jokes".
Now that I've seen this, I'm curious to experiment with the humidity aspect of making jerky more tender. I'm thinking maybe laying the jerky on the top rack of my smoker and filling a sheet pan with an experimental amount of water and putting it on the bottom rack. The amount of water would be the delta. My thinking is that while the water evaporates, it will create a humid environment in the smoker but then at some point the water will completely evaporate and then I can let the jerky finish to a nice dry but tender texture. Unless you make a video doing this experiment, I will report back with my findings
Great idea! I’ve done something similar with great results. Adding a water pan to an oven and essentially steaming for the first hour. Keep me posted how it turns out for you!
if o were to just literally steam the meat in a steamer untill like semicooked and then jerky it?
How did it work out? The bottom rack of many dehydrators doesn't dry as well, so this could be a handy use for it!
I’m so sorry! Completely forgot to give an update. So the batch I made came out fairly tender! Much more tender than typical jerky but not quite as tender as I was hoping for. I used a regular sheet pan and filled it with about a 1/4 in of water and put it on the lower portion of my smoker. Then I just made the jerky the usual way. I think I need to add a bit more water and I will get the desired result I’m looking for. Then again, changing the amount might not affect the result just because a smoker isn’t the most effective way to make super tender jerky but we shall see :)
@@azn280284
I was going to comment about putting a metal pan of water in with the jerky. Try putting more water and placing the pan closer to the meat. I'm going to try this, but in my oven.. I don't have a smoker.
Its really nice to see such a large creator being so active with his community in the comments. Some people have less than one third the subs and dont give superlikes or reply to any comments.
Thanks for showing tofu and cheese in the end product. As a vegetarian, i didn't know why YT keeps recommending this video to me but now i can make my own raw banana, plantain flower and palmyra root jerky whenever I feel like making fancy dinner. I don't know how I watched the whole video when I haven't even eaten egg my whole life.
Max tasting meat at the end is truly a beautiful sight to behold
I thought you were gone but I have been proven wrong 💀
I never thought I would be interested in meat until Max poped on my yt shorts
I completely forgot about the experimental taste test at the end 😂, almost went to watch another video. Very educational, and I almost forgot about the bit of fun thrown in. Gotta give it to Max to always make his video's interesting, The meat side of youtube is always the best 💯
Can we please get a series of these videos.
They are my favorite!
Bro is shocked about dehydrated cheese like it isn’t just a cheese crisp or cheez-it 😂
I just made jerky for the 1st time today using left over tri tip. Smoked it at 200 for 7.5hrs thank you Max! It was delicious
In the oven?
What did you use to smoke the Beef Jerky?
I would have appreciated if you would have elaborated how we might add more humidity to our at home jerky ventures, but other than that this was unbelievably informational. I've always loved beef jerky and have thought about making it before, but this video really lays everything out better than any other video I've watched on the subject. I'll definitely be making my own for the first time soon.
Fantastic guide on how to make jerky!! Gotta try it when i have the time!! Been watching this channel for a long time and there is always soo much to learn!!!! keep up the good work!!!
I'm salivating just watching 🤤😋
I don't eat sugar, can stevia, allulose, monk fruit or xylitol be used as sweetener in the marinade?
Looking forward to your reply 🙏
I'd also like to know if it is safe to do sugar and salt free then eat straight away/keep in fridge and consume within 3-5 days?. There is a commercial variety that is 0% sugar.
I typically smoke my Jerky for a few hours until the surface is dry, then finish in my dehydrator. It makes the cleanup MUCH easier since you don’t have marinade baked onto the Excalibur mesh sheets. Very interesting on the moist dehydrating at the factory - I may have to try spraying my jerky while it smokes with apple cider or something along those lines for a similar effect!
Two very awesome ideas!!
@@MaxtheMeatGuyDo you not like hickory?
@@antsmith3284applewood is better
Have you tried spraying the jerky?
If so... how did it work out?
im gonna try it!!! thankz for the breakdown!! love the vid 🙏🏽🙏🏽🙏🏽😊😊
i live somewhere i cant get max jerky but i really wanted to try it. Thank you for this. Really appreciated.
I would also like to note that having grown up where snow every now and again would zap the heat out of the house getting so cold we would run the oven open instead … I too did this as an adult and actually ended up blowing out the heating element or was it the coupler… I forget but when you run an oven open for long periods of time it can never “get to temperature” so the constant running fries it… this wouldn’t happen with what you’re doing here say a handful of times over long periods of time but if someone was to attempt to do jerky daily or at least frequently in an oven it would begin to fry those elements. But doing this every now and then would be fine.
Jerky is so easy to make, everyone should try it. It’s the getting it the way you want it part that can be tough. It’s fun to experiment with different things to see what works.
One of the best meat guys on TH-cam
Why is it that no one uses plastic bags for marinating , Ziplock beat but old bread bags are fine , half way through give a quick massage , no mess , no gloves or mucky hands .
Best wishes from NZ
Such a comprehensive video 💪
Lots of good info packed into this video! Thanks, Max!
I’ll be honest, biltong is far superior to jerky for me. It’s a lot less dry than jerky is
Too sour
@@swagm8919 sour? What? Lol have you ever had biltong?
I'm Digging The Tasting History type transition 😂🎉
Yay! Max listened to my advice from like a year ago 😊
Best jerky video I've seen so far. Hands down.
the crazy part of doing this type of video against your own product is respectable, shows that there is value in both sides of the coin well done.
I have been trying to figure out how to get my jerky more tender!!
Been on a mad quest, but never knew about added moisture! Ok, that sorta makes sense too. So the trick will be how much moisture, how hot and for how long is it applied before releasing it.
Been making jerky for a lot of years and the last couple of months I've been doing different things to get that tender jerky bite. Unsuccessfully too 😮
Was going to try to become an employee at a jerky making place and steal the secret recipe 🤠
Thanks for the tip!
I started making my own jerky because of the price. Get a 5lb round and flavor like I want at the time. Throw it on the smoker at 180 until done. I even do those odd pieces you would cut off to square the meet up for cutting. They became sample pieces during the cook. Not sure how long it would last because between the kids and I we usually kill it within 3-4 days.
meat*
Whoa whoa whoa...I just got to the end of the "What is Jerky" part of this video and you seemed to have left out actual real beef jerky like the Indians in New Mexico or Arizona make. The dry as a bone jerky with red or green chili; the green being my favorite kind of jerky ever. Hmmmm I will keep watching.... to be continued.
That is right.... I'm from New Mexico. (USA)
Yess worked in new mexico for about 3 months and got some homemade from a local native. It was the best i ever had
The pride I felt at the mention of biltong- the best kind of dried meat loved all over South Africa
Hearing Max trying to pronounce Worcestershire is why I watch TH-cam. 😅
Ayyyyy, Max the Jerky Guy! Let's goooooooo!!!!
Awesome video, THANKS!
It always makes me happy when people mention biltong.
definitely right about store bought jerky, health and safety costs too, expensive industry to get into, but when they get it right it tastes soo good.
So Max. You having your own Jerky and Learning everything you could. I want you to order some No Man's Land Beef Jerky. And Do a Video Review. Best Beef Jerky I've Ever had (No Disrespect To Your Brand, Obviously, Which Come At 2nd For Me). Although, it is on the pricier side, I Highly recommend everyone to try it at least once. Would Love to know your Honest opinion. Love Your Videos Man. Keep Doing What Your Doing. Very Happy for Your Success.
I kid you not 2 hours ago i talked about making beef jerky for the fun of it but didnt know where to start, this video helped me so much thanks
Love that you pronounced 'biltong' right! Proud South African here! You should try getting your hands on 'geelvet bitlong', roughly translates to yellow fat biltong.
Ok im obsessed with this channel
I absolutely LOVE making jerky, and love making it almost as much! But I haven’t in a while, and while watching this I am going to go get some Flank right now! Thanks!
The Noah's Ark of Jerky... great content!!
Great video 🔝👍
I’ve made beef jerky before, and all my God is in amazing. Your is taste better than the brands when you make it like off making it you taste the brand and just think it doesn’t taste as good as it used to. It just doesn’t end that funny.
5:58 im not normally dirty minded when watching these but that caught me off guard 😂💀
It’s Always Great When Max Uploads ❤🥩 🔥
Hey max, have you tried to do bak kwa before it be kinda nice if you include in your future video sometime comparing American style jerky and Chinese style jerky
I just got an air fryer that has a dehydrator and was definitely looking at the cook times. I knew you’d have a video to help me out lol
Americans attempting to say Worcestershire always makes my day better.
Please drop the pronunciation 🙏🏽
Thank you. excited to try it out
Can’t figure out if this is an ad for his commercial jerky or a PSA to make your own jerky in stead of buying his commercial jerky.
New video idea:dry aging cheap steak vs expensive wagu
This was great info. I learned a lot.
Nice video! a lot of info! big thumbs up for the meat joke!!
Mans brought out the biltong😮 thats the best one from far
I can't believe Max made impossible bacon with that impossible sausage. The innovation of the dehydrator knows no bounds.
Thank you! Weights and measures are missing, or not there on so many vids. Very helpful.
EXCELLENT VIDEO...
I am in SHOCK about the Cheese Jerky...
That is a must to try to make
WHAT Cheese did you use? American?
Thank you for all your great videos....
I just ordered a custom 8 pack off this vid can’t wait to try it!
IN the old days we put a little pan of water on the grill with the chips of wood to smoke our Beef Jerky... back in the 60s
I always come back to this video when I make jerky.
Sick video! Would love it if you slowed down the taste tests tho!
Max the Jerk guy 😂
Love jerky for sure 😊
Hey do you think you can try to make biltong( basicly South African jerky)
I guess you could smoke your marinade and add back water when done. You would just need to weigh it beforehand and when you're done, then put the missing weight in water back in it. That would prevent you from using liquid smoke.
Just SMOKE the Beef Jerky....
@@JudiChristopher I guess, by spraying some water on it once in a while during the process. You're right.
the greenscreen car crash took me off guard and i cackled XD
Saw your road trip video the other day when you stopped and got some jerky. So I order yours and just go them about to try it.
You are the man max
I was expecting a video like this since you come up with your own jerky brand
I always wanted to know this! Done with the industrial beef jerky’s 🤤🤤
I died laughing when you were talking about food safety and pulled out the pink salt. I thought it was pink sauce 😂
Smart video idea. Sold me on trying your jerky. Just ordered the variety pack
I appreciate it! Hope you like it
Man can’t believe there ain’t elk or deer jerky cause that stuff is amazing
Pro Biltong maker here 😅
Couldn't you put water in a cup or bowl so as it cooks it will be humid but as it evaporates it gets less humid
"This looks like a dementor" 😂
Can you just acknowledge the fact he got this at his local supermarket?
Max can you do a steak battle versus Berns Steakhouse since you're close to it?
🥇🥇
„and a fire safety hazard“ 😂😂😂
Ordered an 8-pack of MAX JERKY to show my support! Hope they’re awesome, got 2 of each flavor!
I really appreciate it!! Hope you like them 🙏
Hey there good video man i did want to ask tho on your homemade jerky u said 1 of the draw back was the humidity well growing up my uncles were hunters and as such jerky was a big part they made tons of home made now i dont remember exactly what wood chips the would use and not sure if it mattered to be honest but a handful of chips into a hotel pan whole lemon cut in half and if i were to guess about 2 liter of water tightly foil the top and not sure again on if this mattered but the pan was always on the rack above the dehydrator and man best tender venison i ever had sadly i hqvent senn much of that side of my family since i was maybe 11 12 yr old and in late 30s now but this was something i used to take partin when i was atound them cause it was kind of made into a family activity man kinda missin those days anyway enjoyed the vid and thx
Is it true that if you make jerky at home in the oven, you can place a bowl with some water, to keep the meat more tender ?
this video singelhandedly has me wanting to attempt making homemade jerky. Thank you for showing the process, it's not that much to do. An morning & afternoon on a day off can end in a tasty treat.
you did not just say that "that's not the sausage party I want to be invited to" 🤣🤣🤣
I thought you were in a little girl's playhouse from how pink the thumbnail was. Hahahahahaha.
Max, we all know the best beef jerky is MaxJerky.
3:21 How dare you say you like jerky more than BILTONG😂😂
I love making my own jerky. Lately tri tip has been one of the cheaper cuts and it makes some GREAT jerky
As I have a family history of Cancer I need to avoid meat (due to IGF-1 and BLV in beef in particular) but miss jerky so I'm going to try making jerky with seitan and tofu this weekend. Thanks for the inspiration
make it with Turkey or Chicken? Or do you have to avoid all meat cuts?
Try it with mushrooms!
Which meats actually turned out to be good out of all of those? Wouldn't mind seeing a list