hi everyone ,if anyone else wants to discover is pemmican a good survival food store try Proutklarton Helping Firestarter Plan (should be on google have a look )? It is a smashing exclusive product for learning how to get by in a disaster and create your own survival food minus the normal expense. Ive heard some interesting things about it and my friend got excellent success with it.
Secret weapon: a lot of everglades seasoning in acv in 2 parts to 1 part soy with a nice drizzle of honey, and regular spices (2 black pepper, 2 paprika, 1 garlic powder, 1 onion powder but no extra salt) It's like teriyaki and works best for beef.
I just finished a bag of beef jerky my girlfriend gave me last night. It was so good, I was literally craving some more all day and was wondering if I can make my own. Then this shows up on my feed. .... You just answered my question. It's a sign. I'm doing it.
If you cannot get your butcher to cut it or if it cost more...do it yourself. Easy tip is to buy the chunk of meat and wrap in plastic wrap and freeze for about 2 hrs...depending on size. Not enough to freeze solid just enough that its firm to touch and will make it much easier to think slice by hand.
What’s weird is he sounds like a normal dude in other videos. I dunno why this is his go-to way of speaking in these recipe videos. I can only guess that maybe he gets nervous recording these voiceovers?
I'm making beef jerky using this recipe for several years now. It's brilliant! Always mentally thanking this guy for it! Beef jerky is my bro's fav snack. It's his B-Day party tomorrow and I'm always making a huge batch for him as one of the presents )) It's marinating right now and the smell is wonderful as always. I do pork jerky by this recipe too and it is just as good! Thank you so much for sharing it and happy Easter! :)
Hi there, I don't speak English very well and I couldn't get the portions of each ingredients. Is possible for you to tell me those? thank you very much.
This was SOO good! I almost had bought a food dehydrator just to make jerky and clearly I do not need to. Just made another batch this morning, exactly to recipe again because the first 3 pounds of this got absolutely DEVOURED -even my fussy eater kid loved it!!!! Thank you!!!
I used your recipe for making beef jerky but left out the honey. It was so tender and tasty! My wife came to me and said make sure you wrote down the ingredients ( I did ). This was the best jerky I've ever had! No more store jerky from here on out. Thanks for posting the video. All the best
I substituted the soy sauce for teriyaki sauce, and the beef jerky came out amazing. I LOVE it. Typing this out while enjoying a big-ol' hunk of spicy teriyaki jerky.
Been making beef jerky occasionally for over 10 years now. We love it. Once you try the homemade you'll never want the store bought stuff (especially the big brand kinds). The only bad thing is that we (especially my kids) finish it faster than I can make it 😂 Heck they say to let it rest for a couple of days for the moisture to redistribute but they're having a hard time keeping it long enough to rest. LOL
Went to 2 different places that claimed to be butchers. First one didn't have a slicer so he couldn't cut it thin at all. And the second didn't even understand that I wanted top round. Finally when he got what I wanted he said he would cut it 1/4th inch but gave me 1/2inch or larger. I was fed up with it so I took it home and beat it flat. Turned out great though! I used fresh garlic because I forgot to buy powder and it still worked. Moral of the story. You can get it thicker and pound it flat. So don't stress like I did.
Honestly thats what i do when i make jerky. Just buy the meat; cut it as thin as i can and beat anything else that seems too fat. Now i know that what i just said sounds extremely wrong out of context. But thankfully this is the correct video this time and have to do with beef jerky.
That is the magic secret to making jerky. You can roll it with a rolling pin. I like punching mine thinner. I also do this to take care of uneven thicknesses.
I like how his sentences start at a high point and then fade and yet they are short. It reminds me of those guided meditation without the calm voice but highly upbeat.
When you say use toothpicks can you explain a little please I’m having a hard time visualising what I need to do to get maximum hangage haha what does the toothpick rest on?
Made this yesterday and it turned out perfect. I just got 1 lb of bracciole top round from the store, marinated the way chef John does and baked at 175, they were done in 4 hours. So good and just like beef jerky at the store but better.
I have to say that when you make it yourself, it doesn't stick around long. SO damn good. The cooked jerky like Oberto sucks monkey nuts compared to real dried and marinated jerky.
Chef john, my wife can make beef jerky out of prime cut ribeyes, filet mignon, ny strip steaks, actually with all the cuts of beef, thus the reason i do almost all of the cooking, a little tip, she likes to use the smoke alarm on the ceiling for a timer, lol.
Thanks chef John. This recipe worked out great, I used a dehydrator instead of an oven. Final step 2 hours on the smoker. 3 hours of marinade is just right.
My first attempt (round 1) turned out very quirky indeed! It’s edible, and actually goes quite well with dill pickles, but not quite what I was going for. I created a different marinade and disregarded clearing the excess (which may have been why it took twice as long) but it still came out good enough to try again! Thanks!
Tried this. So good. Thanks!! Things i noticed - 175F for 3 hours are only good for paper thin cut beefs. If it's a little thick (2 mm maybe) you need 1~2 hours more. - Better remove as many membranes, chewy parts as possible. - Sauce base is 1:1 ratio of the two sauces. After that add all the spices you like! I added almost everything sauce in my kitchen that thought will be good. What i added more to the sauce is some bbq rub, smoke flavor oil?
Wow! This looks awesome! I LOVE beef jerky but it's so freakin expensive, and I've been wanting to make my own, but I always thought I needed a "food dehydrator". Thanks for this, even if it is from 6 years ago, lol
I did this and it turned out super well! First batch I mixed up Fahrenheit and Celsius though. So keep in mind its 175 Fahrenheit, or about 80 Celsius. (I only had it in on 175 Celsius for about 10 minutes before realizing and fixing it, it still turned out way better second batch)
Check out his pot roast ...it is the absolute BEST and most thick flavorful recipe I have ever had. I use it and have it memorized. It's soo amazingly good. I always get all proud whenever I make his pot roast. That searing and the shoulder blade cut...the the thick gravy and the most important aside from wearing the meat is the Rosemary and thyme . It's amazing. Now I can't wait to try THIS recipe. Thanks chef John! I really are the best!
At 50 years of age, I realized I didn't need more "stuff" for Christmas and let it be known to family that, if you feel the need to get me something for Christmas, make it FOOD! I love getting those Hickory Farm boxes and, lately, my kids just get me bricks of Pepper Jack cheese or smoked Cheddar and all kinds of sausage. It's great to know that the only place I need to clear to put my gifts is my stomach!
Thanks Chef John. I'm going to try this method making South African "Biltong". Dried beef using my own spices. I'll let you know. To date, not one of your recipes has let me down and even my wife is impressed with my newly aquired culinary skills. Thanks to you.
shelf stable..... there was a beef jerky store in my town for a few months until they went out of business. I bought some there once..... ONCE! It molded in the package after a week. Unopened, in the refrigerator.
I found this today and I am in the process of doing it. I just now put the beef in the oven at 80 o C. Looking forward to the end results. So far it tastes amazing, PS as a Canadian i used a bit of Honey and mixed it with real Maple Syrup
Walmart has to imply proper butchers if they cut meats. That’s 101. A field butcher can kill and cut the way you want, and most do it for 150. Buy a cow. Get it killed and cut, never get your beef from Wally World again, trust me, I still have well over 100 pounds in my freezer
If there are Mexicans in your area, look for a "carniceria." Even Walmart can't stop the local Mexican communities from wanting a genuine carniceria to go to.
I emptied my freezer of all the marked down cheap cuts of meat I bought over the last 6 months and they are now marinating in your recipe. I think the smoked paprika was an excellent additive. Now I have room for a few beer mugs in my freezer!!
This dude made it so simple and uncomplicated...Finally a recipe I can relate too. Like my life easy & uncomplicated. glad this stayed on YT since this posting comment is in 2023..Thank you sir.
Follow this recipe and your beef jerky will come out great!!! BUT!! After doing this several times, I've noticed that patting the meat dry is not necessary. I actually prefer keeping it soaked. Also, a 3 hour marinade - while sufficient - is not as good as a 24+ hour marinade. But of course, that's up to you. Another also, before placing your meat in the oven, add another layer of seasoning. I prefer a fine layer of garlic powder as well as another sprinkle of red pepper flakes. But again, that's just me. Enjoy!
Thanks for the tips! Why do you prefer the longer marinade? Stronger flavor? Different texture? I'm a tad concerned that doing a longer marinade might make the jerky either too intense a flavor or too tough (as it is possible for some marinades to make meat tougher if left too long) Please let me know what your experience is and thank you!
So I made some jerky and I listened to your comment about not needing to pat dry and I’d say you are correct. But it does cause you to need to cook it longer. But I agree it keeps the flavor more
I have a huge problem with TH-cam. I’ve watched literally hours and hours of chef John. I’m subscribed. I love his grub. Why is it when I search for a jerky recipe it doesn’t skip all the crappy videos and just teleport me directly to this video? Anywho... can’t wait to bust this out! Just got a sampler of smoked salts for Xmas!
It took me three different supermarkets to find a butcher willing to cut meat for me. How sad is that?! My first choice was Sams Club. The lady told me there butchers don't do stuff like that. I almost flippin lost it. Finally I did find one. Good Ol' Stater Bros. Seems butchers are going the way of the dinosaur. Thank you for the simplified recipe!
I don't care what anybody says about you but you're the best. I've been learning how to cook with you for a very long time. I was so happy to see you making beef jerky..🤤🤤🤤🤤😍😍.😭 tears of joy...
This saved my sick ass, literally. I have crohn’s disease and there’s a lot of food triggers but processed food and meat are unfortunately what my gut prefers. My gut very, very much likes this recipe. Tysm man, you’re a hero!
Man I’ve watch jerky videos all week and decided to make my own last night lol. Used this recipe but also added Italian dressing and some hot sauce. Also hung the meat from skewers instead of using a pan. Turned out great
Only 3-4 hours of oven time? Must be because of the cut of beef you're using. Saw another homemade jerky video where the guy used a bag to marinate thinner strips overnight, occasionally agitating the bag to increase marinating efficiency (or so I'd guess), he left his beef to mari overnight, and then had it in the oven for, I think, 10 + hours if I recall. But 3-4 seems much more convenient (very big jerky fan, so the sooner it's ready, the better). Also I like the simplicity of your sauce ingredients, as I have never, to my knowledge, seen liquid smoke in my local stores, and really, a smoked paprika seems much more practical than a blended liquid seasoning mix, just seems more authentic in flavor, and if making right at home, why venture outside the realm of authenticity, right? Anyway, thanks a lot for this one, Chef John, definitely would prefer trying this as a first timer using your methods, as opposed to some others I've seen. The best part, in my opinion, no expensive dehydrator needed!
They're in bags of store bought beef jerky to keep it dry. Just don't dump the packet out into the container and it's fine. The reason they say not to eat them is because they're often used in food containers.
It's pretty much forever. You can add some desiccant packets to the container to help keep things dry as some moisture will intrude when you open the container.
I have a question: I am now doing this recipe (or any Beef Jerky recipe) for the first time, I have marinated the meat for 3 hours in the fridge and I now put it on a rack above a baking sheet into the oven. I preheated the oven to 70-80 °C (that should be somewhere around 170-175F as you instructed. Now after 30 minutes of baking like this, the meat turned rather bright in colour, you know like when you normally cook beef. Was the oven too hot somehow? Does it turn dark brown again somewhere later in the process? I heard people sometimes pre-cook jerky in hot broth to kill any possible bacteria, but that would turn the meat opaque/greyish too, or not? Maybe I worry too much because I check every 10 minutes. Any jerky specialists here? :)
Paul E Thanks :) My jerky now turned back to a more "healthy" slightly translucent jerky colour :) I'm so happy about it! it's going to take another 2 hours though. Here is how it looks now: i.imgur.com/A2fgbxq.jpg :) I also propped the oven door a bit open so it's not as warm anymore, instead I will nuke it at a high temperature for a few minutes after it's dry to eliminate any potential bacteria (I read that people do this)
Had store bought beef jerky today for the first time, and I'm in love with jerky now. Since Jerky is really expensive, I'm glad i found this tutorial. Thanks for the recipe/tutorial! cant wait to make some at home.
Imagine that we are talking about chef John's 8 year old recipe! Modern equipment just can't beat this!. Thank you so much and just luv your voice. God bless!
Southern Coastal Cooking ™ this is what my uncle does he puts it in the smoker for 1 hour and then puts it in the oven for 3 hours trust me its fucking delicious.
As big of meat eaters as we 'Mericans are it infuriates me that the local butcher is a thing of the past in many locales. Most meat departments these days are pimple faced highschoolers who just unload pre-cut packaged meat on display.
I saw in some vlogs people went to the Brazilian butchers in MA. So basically any foreign food store will have people more skilled at it than high school Americans lol. Or you could just ask for someone who'd know how to cut meat this way, don't those kids have superiors? haha
Why don't you go to a much nicer place then? I used to work at a nicer grocery store where everyone and I mean EVERYONE HAD TO HAVE A FORMATION before even thinking of serving a client.
Pamela Idontknowyou That's true, I could go to a nicer place. It would be a 2hr round trip and much more expensive. It's saddening that what used to be considered Mainstreet, USA is now an almost "bohemia" concept only found in densely populated locales.
Check out the recipe: www.allrecipes.com/Recipe/241555/Homemade-Beef-Jerky/
Why no likes
hi everyone ,if anyone else wants to discover is pemmican a good survival food store try Proutklarton Helping Firestarter Plan (should be on google have a look )?
It is a smashing exclusive product for learning how to get by in a disaster and create your own survival food minus the normal expense. Ive heard some interesting things about it and my friend got excellent success with it.
lefter tiberiu vlad e
as am patriotic englishman i feel its my duty to correct your pronunciation. its wuss-tuh-shu sauce. sorry chap, it made me cringe so bad.
Why is the beef sort of discolored it seems? Could you do a post about picking good meats?
I don't know how I missed this recipe. This is going to change my hiking trips. Store bought beef jerky is freakishly expensive.
"What's the deal with that?"- Jerry Seinfeld
goldsilverandiamonds Lol
Lol have you ever grabbed a bag of jerky the big bag and its only 1/8 of jerky and the rest air yet you've spent over $10
Secret weapon: a lot of everglades seasoning in acv in 2 parts to 1 part soy with a nice drizzle of honey, and regular spices (2 black pepper, 2 paprika, 1 garlic powder, 1 onion powder but no extra salt) It's like teriyaki and works best for beef.
Everglades is good, I also use Mr. Yoshidas....but not in the same batches
"give your meat some air"
Hell yeah brother
Great minds think alike.
*unzips pants*
@you are enough and somehow exploding things isnt
@@charles7077 LOLLLLLLLLL you went there dude ??? hahahahah
occasionally
Finally i can have some beef jerky without spending 7 dollars for 2 pieces of jerky and a few scraps that accidentally got added
I see you also came from Jesus and the giants
@@partycactus0358 how did you know
@@cruz6720 bcs that's exactly what penguin said in the video
Ah you’re a man of culture to
@@midnightsunshine7231 How. I also came that vid wtf
I just finished a bag of beef jerky my girlfriend gave me last night. It was so good, I was literally craving some more all day and was wondering if I can make my own. Then this shows up on my feed.
.... You just answered my question. It's a sign. I'm doing it.
Chef John knows.
Rucifel Chef John always knows.
Thank you, Chef John.
jockinKaZee He seriously does, everytime i'm looking for a specific recipe, for some reason he has done it .-.
lol yaaaaaaaaaaaas, it is a sign!
People, we have to give this comment 100 likes, it is at 92 already!
If you cannot get your butcher to cut it or if it cost more...do it yourself. Easy tip is to buy the chunk of meat and wrap in plastic wrap and freeze for about 2 hrs...depending on size. Not enough to freeze solid just enough that its firm to touch and will make it much easier to think slice by hand.
Great tip. Thanks.
Just what I was thinking. Buying a roast is cheaper then steak. Plus, I have my own electric meat slicer. Time to get my money's worth out of it.
I worked at a meat shop
That smokes meat and I use to do this with smaller thinner slices works well by hand cutting
That's a great tip!
a sushi knife is also really great for making thing clean slices. in other words, a very sharp knife.
This guy has the oddest vocal intonations, but it is somewhat soothing
That's only for the videos. You could look up his interviews on TH-cam.
Reminds me of Garfield cartoons honestly
You get used to it.
It annoyed the bejesus out of me for the length of the video, to be honest. The info was worth it though
What’s weird is he sounds like a normal dude in other videos. I dunno why this is his go-to way of speaking in these recipe videos. I can only guess that maybe he gets nervous recording these voiceovers?
I'm making beef jerky using this recipe for several years now. It's brilliant! Always mentally thanking this guy for it! Beef jerky is my bro's fav snack. It's his B-Day party tomorrow and I'm always making a huge batch for him as one of the presents )) It's marinating right now and the smell is wonderful as always. I do pork jerky by this recipe too and it is just as good! Thank you so much for sharing it and happy Easter! :)
Hi there, I don't speak English very well and I couldn't get the portions of each ingredients. Is possible for you to tell me those? thank you very much.
@@marieloliveras4300 You can click on the first link under the video, there you'll find the measurements
can i use olive oil instead of the two sauces he used in the start ? if i can’t what i can use to replace them ? something homemade non industrial
Add Extra-Virgin Olive Oil (1 Tbsp) , Apple Cider Vinegar (1/2 Tbsp) , Bourbon (1 tsp) , Worcestershire Sauce (1 Tbsp) , Pure Maple Syrup (1/2 Tbsp) , Ketchup (1 Tbsp) , Liquid Smoke (1/2 tsp) and Hot Sauce (1/2 Tbsp) @@turkicsayajin2274
why dose it sound like hes ending ever thing why a question mark? its kinda funny
+vincent its fucking annoying in my opinion XD
+Fuzzy Falcon lmao that's what I was thinking hahahaha
😂😂
+vincent Ya'all can alway find another channel.
did not ever once did i say anything against him just pointing out facts no need to start fight's where all cool here
This was SOO good! I almost had bought a food dehydrator just to make jerky and clearly I do not need to. Just made another batch this morning, exactly to recipe again because the first 3 pounds of this got absolutely DEVOURED -even my fussy eater kid loved it!!!! Thank you!!!
The oven.
@@yutehube4468the world will never run out of kitchen gadgets that can all be replaced with a stove, two knives and a stand mixer.
that's gotta be at least $7000 of jerky right there
No lie
Facts
ikr
lmao ! how big would the bag be for that amount
glad i'm not alone in thinking this is totally cray how expensive and over packaged it is.
This is awesome. I was just about to spend $80 on a dehydrator so I could make some jerky.
Thank you for making this video
yo sry for asking you this but what is the first sauce pronaunced?
@@m_gaming_1 worcestershire sauce
Same, I keep seeing recipes for stuff using a dehydrator, and I'm just like, wait a minute, can't the oven do that???!
I used your recipe for making beef jerky but left out the honey. It was so tender and tasty! My wife came to me and said make sure you wrote down the ingredients ( I did ). This was the best jerky I've ever had! No more store jerky from here on out. Thanks for posting the video. All the best
Your videos calm me down. It's like food therapy.
I substituted the soy sauce for teriyaki sauce, and the beef jerky came out amazing. I LOVE it. Typing this out while enjoying a big-ol' hunk of spicy teriyaki jerky.
Been making beef jerky occasionally for over 10 years now. We love it. Once you try the homemade you'll never want the store bought stuff (especially the big brand kinds). The only bad thing is that we (especially my kids) finish it faster than I can make it 😂 Heck they say to let it rest for a couple of days for the moisture to redistribute but they're having a hard time keeping it long enough to rest. LOL
A poster a few post up asked about shelf life. If it turns out good I don't think shelf life will be an issue.
Went to 2 different places that claimed to be butchers. First one didn't have a slicer so he couldn't cut it thin at all. And the second didn't even understand that I wanted top round. Finally when he got what I wanted he said he would cut it 1/4th inch but gave me 1/2inch or larger. I was fed up with it so I took it home and beat it flat. Turned out great though! I used fresh garlic because I forgot to buy powder and it still worked.
Moral of the story. You can get it thicker and pound it flat. So don't stress like I did.
so you beat meat?
Honestly thats what i do when i make jerky. Just buy the meat; cut it as thin as i can and beat anything else that seems too fat.
Now i know that what i just said sounds extremely wrong out of context. But thankfully this is the correct video this time and have to do with beef jerky.
That is the magic secret to making jerky. You can roll it with a rolling pin. I like punching mine thinner. I also do this to take care of uneven thicknesses.
Matt Thomas god damn it I wasn’t expecting that.
Just tell them you want jerky cut
So refreshing - no drama - right to the point - excellent presentation - thank you
I like how his sentences start at a high point and then fade and yet they are short. It reminds me of those guided meditation without the calm voice but highly upbeat.
If u use toothpicks to hang ur jerky between ur oven’s rack u can get 3 times as much meat at a time as opposed to laying flat!
You just changed my world, thank you !
Should I soak the toothpicks in water before hand like people do with skewers?
@@heyyy742 idk know the answer to that but im guessing no. your only putting your oven at 175. wood doesnt even start burning until about 500
Genius
When you say use toothpicks can you explain a little please I’m having a hard time visualising what I need to do to get maximum hangage haha what does the toothpick rest on?
Who else came here after hearing that buying beef jerky is a scam?
LMAO HOW DID YOU KNOW
@@JulianDeLaCruzz because he did it himself
From penguinz0
Lol he really messed up my head space 🥴
@@pginaeemidris2069 I'm never buying beef jerky ever again because of him, now I'm only gonna make it if I will.
@@VALLAERION it isnt really a scam beef is pretty expensive especially the cuts they use
Made this yesterday and it turned out perfect. I just got 1 lb of bracciole top round from the store, marinated the way chef John does and baked at 175, they were done in 4 hours. So good and just like beef jerky at the store but better.
"Don't be a hero and slice it yourself" lmao! Oh chef john, you are a delight!
What type of meat is brown top. Im confuded
Susana Parra-Avina Not brown top, “round top”. Basically the cut of beef by the lower spine/above the hind legs.
I read that in Ron Burgundy’s voice .
@@Beepbopboh lmao! It does seem like a RB quote
Oh my goodness... LOVE beef jerky.. But not the cost.. I really need to make some at home.. Like 10 pounds..!!
TubeDeviant SAME, i love my jerky but it’s expensive
Same with me and my dad
Its 11 bucks at my local butcher
I have to say that when you make it yourself, it doesn't stick around long. SO damn good. The cooked jerky like Oberto sucks monkey nuts compared to real dried and marinated jerky.
youtube algo:
1. back of the library smells like weed
2. beef jerky is a scam
3. make your own beef jerky! how to make beef jerky in the oven
i only got the first two. I looked this up out of curiosity after beef jerky is a scam
@@azmodanuno2879 same😂
the holy trinity
I love that onion video
My wife and kid got me a dehydrator for fathers day best fathers day gift ever
I live in Bangladesh and never had beef jerky...
That's why i'm here...
And my tongue hurts drooling soo much for the past 15 mins
Ummm....the video is only 6 minutes
123 456 that guy isnt black
give me your cheese if it ain’t white it ain’t right
123 456 haha nice one
@@DeganMorgans very nice
I tried your recipe yesterday and added some South African biltong herb mix, it turned out super yummy, thank you so much ❤
just to put it in perspective
a bag of jack links, about 8-10 pieces: $6.00 (usually more)
package of flank steak, yielding about 15+ pieces: $4.50
Schlomo Kikestein where I’m from it’s usually $13+
For what? What's the price for the equivalent amount of other stuff, too?
or buy beefs Heart, great meat for jerky for 1€ for 10kilos and do it the old fashioned way, outside
Schlomo Kikestein flank steaks a lot more expensive than top round
@@tomellison5588 top round works great
Chef john, my wife can make beef jerky out of prime cut ribeyes, filet mignon, ny strip steaks, actually with all the cuts of beef, thus the reason i do almost all of the cooking, a little tip, she likes to use the smoke alarm on the ceiling for a timer, lol.
Umm not very safe... but that's ok.
@@mandarin1257 keep your fucking opinions to yourself
@@hello-lf5jx imagine gate-keeping opinions
@@marcovazquez2281 I do. I keep that shit in check, keep them to yourself
@@hello-lf5jx .. yr a jerk..y
Just made my second batch using this recipe, swapped out the onion powder for ginger instead and it’s still super yummy!!
This guy talks like the bee in bee movie
Jerry Seinfeld?
Which bee?
@@Abdul_Wakeel_Ghuraba the bee.
I just pressed pause to say that the guy talking sounds like a really really good guy....
you're probably gay . ....
Andrew Montgomery He definitely is...
Well Im not so you wont get my email
sounds like he deserves a left right goonight
Bralexon 33 what a disgusting word.
Thanks chef John. This recipe worked out great, I used a dehydrator instead of an oven. Final step 2 hours on the smoker. 3 hours of marinade is just right.
looks so tasty. wanna try
Children Fun Factory make some
You sound like you have a plethora of dad jokes
Update: I just heard the “jerk-saw puzzle” joke. Theory confirmed
did you hear the chain-saw jerk one ?
My first attempt (round 1) turned out very quirky indeed! It’s edible, and actually goes quite well with dill pickles, but not quite what I was going for. I created a different marinade and disregarded clearing the excess (which may have been why it took twice as long) but it still came out good enough to try again! Thanks!
I literally spend $60 a month on premade beef jerky (don't even ask). This may be the best thing ever.
The lady loves her meat.
dont wanna be the guy who follows you into the toilet
+bertsimpsan well you wouldn't have to because your a "guy" and shes a "girl"
Andrea Fernandez
And the packaged stuff I imagine has probably got ‘not so good for you’ stuff in it.
Yikes!! The preservatives in jerky and cured meats cause colon cancer. Mke your own for your own health's sake!
this dudes voice is so great. im inexplicably passionate about beef jerky.
Tried this. So good. Thanks!!
Things i noticed
- 175F for 3 hours are only good for paper thin cut beefs. If it's a little thick (2 mm maybe) you need 1~2 hours more.
- Better remove as many membranes, chewy parts as possible.
- Sauce base is 1:1 ratio of the two sauces. After that add all the spices you like! I added almost everything sauce in my kitchen that thought will be good. What i added more to the sauce is some bbq rub, smoke flavor oil?
Wow! This looks awesome! I LOVE beef jerky but it's so freakin expensive, and I've been wanting to make my own, but I always thought I needed a "food dehydrator". Thanks for this, even if it is from 6 years ago, lol
I'm no longer a slave to the beef jerky industry!
how is the recipe
@@hyakugame good as a base but I like mine with much more spice. I added more black pepper and red pepper flakes.
I did this and it turned out super well! First batch I mixed up Fahrenheit and Celsius though. So keep in mind its 175 Fahrenheit, or about 80 Celsius. (I only had it in on 175 Celsius for about 10 minutes before realizing and fixing it, it still turned out way better second batch)
I'm really craving beef jerky right now!
Funny, I just took my very first batch of jerky out of my DIY drier yesterday. First lesson: more seasoning. I only used salt and pepper.
My beef dried for 3 days on 35°C approximately.
Muscleduck
or do this way, and it's 3-4 hours. ;)
Definitely trying ths :)
+Food Wishes _or do this way, and it's 3-4 hours._
Unfortunately, this (175F) is cooking, not drying.
+RonJohn63 sadly no its not anything about 190 is cooking level anything under 190 is drying level
Check out his pot roast ...it is the absolute BEST and most thick flavorful recipe I have ever had. I use it and have it memorized. It's soo amazingly good. I always get all proud whenever I make his pot roast. That searing and the shoulder blade cut...the the thick gravy and the most important aside from wearing the meat is the Rosemary and thyme . It's amazing. Now I can't wait to try THIS recipe. Thanks chef John! I really are the best!
At 50 years of age, I realized I didn't need more "stuff" for Christmas and let it be known to family that, if you feel the need to get me something for Christmas, make it FOOD! I love getting those Hickory Farm boxes and, lately, my kids just get me bricks of Pepper Jack cheese or smoked Cheddar and all kinds of sausage. It's great to know that the only place I need to clear to put my gifts is my stomach!
Bot
Ha, in my family that would become everyone’s gift
Why? Are? You? Talking? Like? This? Lmao? I? Love? It?
I? Know?Right? Annoying?But? Interesting?It?Grows?On?You?
Valley girl talk with upword question at the end.
idontthinkthatshowhetalkssss, itsmorelikeveryfast, withafewbriefpauseeees, wherehedragsonthelastwoooooooooooord. Especiallyifthewoord, isattheendofasentenceeeeeeee. likethis
I like how he talks.
Thanks Chef John. I'm going to try this method making South African "Biltong". Dried beef using my own spices. I'll let you know. To date, not one of your recipes has let me down and even my wife is impressed with my newly aquired culinary skills. Thanks to you.
can u tell me a bedtime story? 😂😂😂😂
underrated comment
hannes LoL he sounds like one of those narrators that sounds like everything is fun and games 😉😂
Servas :D
I followed the recipe to a tea, ended up with burnt horrible crap, great 👍
Why the hell does anyone give a thumbs down on this vid. I loved it and will try that recipe. Thanks for posting.
Jack links lol
me and my grandpa always used to use ground beef and just season it and throw it into a dehydrator works like a charm its some good stuff
"How quirky to make your jerky" love it!
He is the Groucho Marx of humorous little remarks.
shelf stable..... there was a beef jerky store in my town for a few months until they went out of business. I bought some there once..... ONCE! It molded in the package after a week. Unopened, in the refrigerator.
Brian Cooney really wonder why it went out of business
All their inventory grew mold over and over again. They just couldn't figure out why
Why did it take me 4 years to find this. Beautiful recipe, simple instructions.
Thank you for sharing!!
"I like my beef snacks, like I like my humor, dry a little spicy and hopefully grass fed"
He subtly implied that he smokes weed hahahah
Flemming Højgaard or he likes eating mushrooms from cow patties
Hahahahha i got the same idea
He's implying no such thing, Scooter. You're reading too much into your own drug fueled fantasy.
Grass fed could mean a grass fed cow...it could go both ways🤔
@@maxsdad538 lol so what else would “grass fed humor” be then? Smoking weed is pretty common nowadays and
The only thing missing is Mr Mackey's "mkay?" from Southpark at the end of each sentence. Thanks for the video
Lol ikr!
not really no
I found this today and I am in the process of doing it. I just now put the beef in the oven at 80 o C. Looking forward to the end results. So far it tastes amazing, PS as a Canadian i used a bit of Honey and mixed it with real Maple Syrup
"Go to your butcher shop"
Me (excluding Anthony): Walmart already ran them out of business.
Walmart has to imply proper butchers if they cut meats. That’s 101. A field butcher can kill and cut the way you want, and most do it for 150. Buy a cow. Get it killed and cut, never get your beef from Wally World again, trust me, I still have well over 100 pounds in my freezer
Grocery stores usually have some
If there are Mexicans in your area, look for a "carniceria." Even Walmart can't stop the local Mexican communities from wanting a genuine carniceria to go to.
captainadventures yes it’s the best
@@captainadventures they got the best carnitas
Awesome, will try this!
The 83 people that disliked this video are probably vegans.
Nope, just people that know better than to use heat to make jerky. Search for Alton Brown's box fan method for a better way.
I emptied my freezer of all the marked down cheap cuts of meat I bought over the last 6 months and they are now marinating in your recipe. I think the smoked paprika was an excellent additive. Now I have room for a few beer mugs in my freezer!!
Chef John and Alton Brown would make the best cooking show ever.
Was I the only one who kept seeing chef John's reflection on the bowl the whole time instead of what he was doing?
Probably. I was concentrating on the food. ;)
Yeah I was too..lol! Don't know why but I want to see him while he cooks!
No thanks... He has a face for Radio :0)
I kept staring at his pink shirt! lol
Tim Koch His voice gets me..... I wish he would hurry up and go through puberty so his voice stops going up
This dude made it so simple and uncomplicated...Finally a recipe I can relate too. Like my life easy & uncomplicated. glad this stayed on YT since this posting comment is in 2023..Thank you sir.
Occasionally give your meat some air ;-)
Underrated advice.
It’s an excuse to smell it. Can’t say I blame him.
I give my cock air always no worries hes a big boy
Follow this recipe and your beef jerky will come out great!!!
BUT!! After doing this several times, I've noticed that patting the meat dry is not necessary. I actually prefer keeping it soaked. Also, a 3 hour marinade - while sufficient - is not as good as a 24+ hour marinade. But of course, that's up to you. Another also, before placing your meat in the oven, add another layer of seasoning. I prefer a fine layer of garlic powder as well as another sprinkle of red pepper flakes. But again, that's just me.
Enjoy!
Thanks for the tips!
Why do you prefer the longer marinade? Stronger flavor? Different texture?
I'm a tad concerned that doing a longer marinade might make the jerky either too intense a flavor or too tough (as it is possible for some marinades to make meat tougher if left too long)
Please let me know what your experience is and thank you!
I will not be placing my meat in the oven, thank you very much.
So I made some jerky and I listened to your comment about not needing to pat dry and I’d say you are correct. But it does cause you to need to cook it longer. But I agree it keeps the flavor more
I have a huge problem with TH-cam. I’ve watched literally hours and hours of chef John. I’m subscribed. I love his grub. Why is it when I search for a jerky recipe it doesn’t skip all the crappy videos and just teleport me directly to this video? Anywho... can’t wait to bust this out! Just got a sampler of smoked salts for Xmas!
this guy speaks in 3s
I use a salad spinner to remove the excess marinate before dehydrating.
Look at you :D saving trees out here, good shit 👏🏾
Tell me more about this "salad" thing.
I love this guy, made my day just listening to him!
Great instruction, John! Homemade beef jerky is the way to go :)
It took me three different supermarkets to find a butcher willing to cut meat for me. How sad is that?! My first choice was Sams Club. The lady told me there butchers don't do stuff like that. I almost flippin lost it. Finally I did find one. Good Ol' Stater Bros. Seems butchers are going the way of the dinosaur. Thank you for the simplified recipe!
Go to Hmart or Chinese supermarkets. Apparently they eat beef like that a lot
I think you can also freeze the meat and cut it that way
@@theenderlord2256 Forget supermarkets a local butcher shop will do it for free .
RUSSELGAINZ best thing to do is to learn to Butch it yourself that's what I did
Any Mexican Meat Market will do
I don't care what anybody says about you but you're the best. I've been learning how to cook with you for a very long time. I was so happy to see you making beef jerky..🤤🤤🤤🤤😍😍.😭 tears of joy...
His voice when he starts a sentence:☝️
His voice when he ends a sentence: 👇
I know it’s slightly annoying to hear, but not worse then (Chills) that’s for sure
Someone shows you a good way to make beef jerky.
You repay that shared knowledge back with an insult.
👍 great job c.
“Don’t try to be a hero” 😂 great video
This saved my sick ass, literally. I have crohn’s disease and there’s a lot of food triggers but processed food and meat are unfortunately what my gut prefers. My gut very, very much likes this recipe. Tysm man, you’re a hero!
"I'm a honey guy."
Yes you are, honey, and don't you ever change!
If anyones ever watched rick and morty, he literally talks like the writer in the lighthouse from the cat people purge episode lmaooo
Holy shit that's spot on.
Thank you Mr John for your wonderful ideas. After all you are a chef delight making all of us cook your recipes right.
You should try "bakwa" or the Singaporean style beef jerky. It's far superior than any jerky I've tried (for my tastes ofc) :))
Pork jerky! :)
+Ary Tan better yet deer jerky
penguin0 making those beef jerky videos explode.
Man I’ve watch jerky videos all week and decided to make my own last night lol. Used this recipe but also added Italian dressing and some hot sauce. Also hung the meat from skewers instead of using a pan. Turned out great
Only 3-4 hours of oven time? Must be because of the cut of beef you're using. Saw another homemade jerky video where the guy used a bag to marinate thinner strips overnight, occasionally agitating the bag to increase marinating efficiency (or so I'd guess), he left his beef to mari overnight, and then had it in the oven for, I think, 10 + hours if I recall. But 3-4 seems much more convenient (very big jerky fan, so the sooner it's ready, the better). Also I like the simplicity of your sauce ingredients, as I have never, to my knowledge, seen liquid smoke in my local stores, and really, a smoked paprika seems much more practical than a blended liquid seasoning mix, just seems more authentic in flavor, and if making right at home, why venture outside the realm of authenticity, right? Anyway, thanks a lot for this one, Chef John, definitely would prefer trying this as a first timer using your methods, as opposed to some others I've seen. The best part, in my opinion, no expensive dehydrator needed!
I suggest adding a silica packet if you're gonna use an air-tight container.
I'm not sure silica is safe for food stuffs..or is it? Since most say "do not eat" I figured that means it also shouldn't be around food 🤔
Statement Peace They use it in actual beef jerky bags you buy at the store. If you're still not comfortable with them, you can use uncooked ice.
They're in bags of store bought beef jerky to keep it dry. Just don't dump the packet out into the container and it's fine.
The reason they say not to eat them is because they're often used in food containers.
+Kronikwookie uncooked ice? what the fuck
Kodak lmao i meant rice.
Thank you. Just made a batch turned out great. This was actually my first time ever cooking meat at all
Great video. I am looking forward to trying it. Question: what is the average shelf life of homemade beef jerky in a sealed container?
It's pretty much forever. You can add some desiccant packets to the container to help keep things dry as some moisture will intrude when you open the container.
I have a question: I am now doing this recipe (or any Beef Jerky recipe) for the first time, I have marinated the meat for 3 hours in the fridge and I now put it on a rack above a baking sheet into the oven. I preheated the oven to 70-80 °C (that should be somewhere around 170-175F as you instructed. Now after 30 minutes of baking like this, the meat turned rather bright in colour, you know like when you normally cook beef. Was the oven too hot somehow? Does it turn dark brown again somewhere later in the process? I heard people sometimes pre-cook jerky in hot broth to kill any possible bacteria, but that would turn the meat opaque/greyish too, or not? Maybe I worry too much because I check every 10 minutes. Any jerky specialists here? :)
Here's a picture of it: i.imgur.com/ZPWvKiv.jpg
*****
Looks normal to me, it's the paprika that makes it red in color.
Paul E
Thanks :) My jerky now turned back to a more "healthy" slightly translucent jerky colour :) I'm so happy about it! it's going to take another 2 hours though. Here is how it looks now: i.imgur.com/A2fgbxq.jpg :)
I also propped the oven door a bit open so it's not as warm anymore, instead I will nuke it at a high temperature for a few minutes after it's dry to eliminate any potential bacteria (I read that people do this)
yeah just keep going itll darken :) hope its amazing!
DeLePlays
thanks :)
You never let us down chef John thank you
''just a little bit of honey''
*pours enough to fill a bathtub*
LOL
The best talking style evah
Just spent $22 on 2 bags @ Wal-Mart. Never again I tell you whuuut Mr! Thank you Sir! Great video and easy peasy. Can't wait to do this this week!
BOY DID U JUST FUCKEN SAY JERKSAW PUZZLE
Glad I wasn't the only one that noticed lol
😂😂😂
Hello Mr. Steer...I want to play a game😂😂😂😎
"Wishwisher sauce".... Anywho, it's a decent recipe.
Worcestershire
Woshersher
zer00rdie that was actually a Seinfield episode.
Vashti think ur missing an H.
Had store bought beef jerky today for the first time, and I'm in love with jerky now. Since Jerky is really expensive, I'm glad i found this tutorial. Thanks for the recipe/tutorial! cant wait to make some at home.
Imagine that we are talking about chef John's 8 year old recipe! Modern equipment just can't beat this!. Thank you so much and just luv your voice. God bless!
Could I do this in my electric smoker?
Southern Coastal Cooking ™ yes
Hell yeah bro
Southern Coastal Cooking ™ this is what my uncle does
he puts it in the smoker for 1 hour and then puts it in the oven for 3 hours trust me its fucking delicious.
ParticleGod C-137 But... Why
Nolan Baker says the nigga tryna make beef jerky to feel more like a man
you talk like youre making fun of jerry seinfeld
pat meek juden please.
pat meek Oh no! ;( what have I done... My life is next to meaningless.
+Adolf Hitler doesn't seem like something you"d mind
It is very annoying
you are a sick and stupid human being
I love your cooking videos, many of the things I make I get from you.
As big of meat eaters as we 'Mericans are it infuriates me that the local butcher is a thing of the past in many locales. Most meat departments these days are pimple faced highschoolers who just unload pre-cut packaged meat on display.
So true! It's sad..
I saw in some vlogs people went to the Brazilian butchers in MA. So basically any foreign food store will have people more skilled at it than high school Americans lol. Or you could just ask for someone who'd know how to cut meat this way, don't those kids have superiors? haha
Why don't you go to a much nicer place then? I used to work at a nicer grocery store where everyone and I mean EVERYONE HAD TO HAVE A FORMATION before even thinking of serving a client.
Pamela Idontknowyou That's true, I could go to a nicer place. It would be a 2hr round trip and much more expensive. It's saddening that what used to be considered Mainstreet, USA is now an almost "bohemia" concept only found in densely populated locales.
10-8unabletolocate
Well then, pimple teenage boy it is.
"Shiny 50 Shades leather." 🤦🏼♀️
I’d love to get some jerky for Father’s Day. I also love giving jerky to folks for their birthday and for Christmas , jerky is a big hit.