How To Make Beef Jerky - Oven vs Dehydrator - Interesting Results
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- How to make beef jerky. I used two methods; a home oven and a portable dehydrator. After, I then compared the results. The results were interesting. This is a great low carb snack!
Enjoy!
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Dehydrator amzn.to/2hS6gJd
Beef Jerky Marinade
1 1/2 to 2 pounds - beef round
10 ounces - Worcestershire sauce
10 ounces - soy sauce
1 tsp - ground black pepper
1/2 tsp - liquid smoke
1/2 tsp - cayenne pepper
2 tsp - red pepper flakes
2 tsp - garlic powder
2 tsp - onion powder
liquid sugar substitute equal to 4 tsp regular sugar amzn.to/2yCYoVz
2 tsp - smoked paprika
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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My dad used to make jerky in a dehydrator. It was delicious. I never got his recipe before he died.
I will definitely be trying this one! It looks fantastic!!
Finally, after all the times I’ve searched how to make jerky in the oven and never really understood the differences between making it in the over vs dehydrator, I found this video that says it all. Thank you!
"not having a dehydrator is not an excuse of making jerky"
that's my motto!! xD
My dad used to make this before he died. They were so good and I miss them so much. Grhs
This is a GREAT Video... The BEST...
Thank YOU for sharing
Thank you so much for sharing this great video.
Thank you so much.
You have a great voice.
You answered all my questions. Thanks.
You are very welcome!
love your site, simplicity at its best
Thank you Kim...very kind!
Living in Belgium, a tiny bag (imported from the US) costs a bloody fortune, something like 5 euros ($5.58 USD) or almost for about the equivalent of 120g (+/- 4 oz). My husband will thank you as he LOVES the stuff....ahh this gives me an idea for one of his Fathers' Day gifts! Merci beaucoup !
I cannot believe that you only have 26,000 subs. Ok, I'm going to "share you" on FB ! :)
Papa, you made exactly the recipe that I use - it was uncanny watching you. But I picked up a hint here: hammer the meat flat. I had been par-freezing it and slicing it thin with a knife and getting inconsistent thicknesses. Great video.
Thanks papa g this turned out fantastic!!!!!
Pounding the steak out really saved me a bunch of time drying!
Great video, love the clear instructions and method. You sound like a caucasian Morgan Freeman by the way.
LOL... Thanks!!
I was thinking more like a retired Tom Bodett, still leaving the lights on for us
@@PapaGCooking there ya go, told ya! You have an incredibly reassuring and calming voice. I'm guessing this is your profession: voice-over work ? Whatever. Yolu've earned yourself a new fan. My husband is borderline-diabetic with only about 10kg (+/- 20 lbs) to go. He was never terribly over-weight anyway but although I don't have any "issues" I too am over-weight so as we've just entered our 50s, Keto is our chosen "way of life now" (with the odd wine cheat though of course! lol). Thanks so much for making it easier for us. I'm just about to hop over to your enchilada recipe and note what I need before going to the shops! Cheers; :)
Lool he kinda does deffo should get into voice acting
Great video! I would like to try this in my solar oven but I can't control the temp that easily. It usually heats up between 250 and 300 F. Can't wait to try the recipe. Thank you!
Thanks Lola. That may be too high of a temperature. You're really trying to just dry it out.
We'll need to pull out our dehydrator. This looks delicious.👍🏼
+Mir Pax thanks Mir! Jerky is actually very easy to make!
Have you done this with ground beef in the dehydrator by chance? Love your channel btw. We make your biscuits and sausage gravy fairly often. Good stuff!
Awesome! This will make great dog treat too! Adjust the marinade a bit!
Thank you for the very useful video I will like and sub keep up the good work sir
Alex Rodriguez Thanks Alex!
"I have received for fathers day " Hah, I laughed but you sounded kinda sad ( and you should, I mean a dehydrator ? :) ) - Joking. Excellent Video ! much appreciated
I went home to let the dog out at lunchtime, and made up a batch of your jerky marinade. It's the BOMB!! Absolutely love it. I used it for the first time about a month ago on a batch, but the meat I used was inferior. Too tough. But the flavor was awesome. I ended up sucking on the pieces for the flavor, then feeding them to my dog. She devoured them....... Using better cuts of meat this time around. I'm so excited, but the dog won't be happy.... Thank you so much for this recipe. It really is good.
comment: I poured the marinated beef into a colander to drain, and completely skipped the paper towel process, laying the "wet" pieces directly onto the racks. Seemed to work just fine.
Debbie Heine Excellent!! So happy to hear.
tip to get the air out of the marinade + meat bag, is leave an inch open in the ziplock, and lower it in water (like in your sink filled with water), this will remove all the air and you can squeeze the last inch close, et voila. Easy vacuum created.
Excellent tip!
What’s the nutrition label on the jerky
Will sirloin tip roast work for this? I bought two a few months ago. Cooked one froze one. The slow-cooked one from recipes I research online first, turned out tough. I know it's a lean cut of meat which causes it to be tough if not cooked correctly. I need to use the one in the freezer and really don't want to cook it as a roast. I would love to use it for beef jerky if you think it would work well. Anxiously awaiting your answer. Thank you!
I think if you can pound it thin it should work fine.
I have a dehydrator and use all twelve trays when I make jerky. I don't mess around. Makes a large Lock and Lock container full.
I agree with making a lot. It never lasts long in my house!
thanks!!!! I love proving my know it all boyfriend he doesn't know it all!!!!! lol
+Debra Burgess lol. Very welcome Debra!
We use rouladen meat we get from the commissary. It's a lot easier that way.
Can one keep them thicker or must it be so thin?
Hi Tish. The thicker the slice, the longer it will take to dry out. Also, it could also be just a bit tougher. Hope this helps.
How would you make jerky when you don't have a dehydrator or an oven?
Sunshine 😉
Can you recommend a substitution for the soy sauce? I have a strong bias against all things soy. If you don't, that is fine as well. Thanks in advance.
Hi Sarah. The soy sauce adds the salt. You can try teriyaki and add a bit of salt, but it is higher in sugar
Papa G's Low Carb Recipes Thanks. I may just try making a brine. Everything I make that is keto these days is an experiment to start and some work, some not so well. This is why I love your recipes so much. BTW I have made your dry rub country pork ribs three times so far. They are fantastic and are a great weekly meal prep protein. 255 degrees is the magic number, for sure.
@@sarahaugustine4185 I know this is a pretty old comment but try coconut aminos, a bit more spendy than soy but taste pretty much the same for every recipe I have replaced soy sauce with.
@@DamnSoSlow Thanks. I actually bought a bottle last week and look forward to giving it a try.
Donde encuentro la
Receta? Where is the recipe?
It's in the description section of the video .
I subscribed for the voice
Could you do this with pork to?
Yes! I am currently making my first batch as im typing this, 2 hours down and im going to give it another 4-6 :)
You can use honey or light brown sugar instead of sweetner or sugar! Good video though
You could, but this is a way to make it without sugars or unneeded carbs. Honey and brown sugar are LOADED with carbs.
Need to know the amounts of DRY seasonings
Beef Jerky Marinade
1 1/2 to 2 pounds - beef round
10 ounces - Worcestershire sauce
10 ounces - soy sauce
1 tsp - ground black pepper
1/2 tsp - liquid smoke
1/2 tsp - cayenne pepper
2 tsp - red pepper flakes
2 tsp - garlic powder
2 tsp - onion powder
liquid sugar substitute equal to 4 tsp regular sugar amzn.to/2yCYoVz
2 tsp - smoked paprika
If you leave the meat 1h in the marinade you get a better flavor
If you can’t have soy, try coconut secret coconut soy sauce.
You just ripped the jerky and concluded they’re the same lol? Why didn’t you eat some and compare texture, chewiness, flavor etc etc? Def very important.
Can I use BBQ grill?
M A if you mean a smoker with indirect low heat...yes.
Papa G's Low Carb Recipes thank you sir.
Вкусная штука, если кто из русичей заинтеоесовался отпишу подробный рецепт...пишите
Благодаря!
...just to listen to "the voice"
I know eh ?? My father just passed a few months ago and while searching for a good dinner recipe earlier I stumbled upon Papa G.... My father was Canadian so although not quite the same accent, his voice reeeally was so soothing - a similar tone. I'm guessing this gentleman must do voice-over work....or he should! lol
Try Pastrami Meat next time ITS EXCELLENT
Biltong is better by far
Kylo do you have a recipe for biltong? I prefer biltong too
Sofa king hilarious
I just smacked myself in the forehead! I never thought of pounding the meat out when I make jerky.... duh!
See... you can release your frustrations AND make jerky at the same time!
Why don’t you just slice thinner?
definitely an option!
Were did this guy go he said he was putting in a new kitchen like a yr ago no more recapies since humm
Back before you know it!
ur voice reminds me of some cartoon character .I can't remember the name.
When I hear his voice it makes me think back to the cigarette and beer ads they would show at a drive-in. Such a smooth husky voice that runs over your senses like rich honey. If ever he does audio books, I'll be the first to buy.
Worchester sauce has 3 grams of carbs per tbls. How can this be low carb? Your marinade has more that double the carbs of beef jerky seasoning packets. That marinade has more than 60 grams of carbs just in the worchester sauce. A nesco jerky seasoning packet only has 18 grams of carbs and does 2 pounds of jerky.
Hi Dereck. The beef only absorbs a small amount of the liquid. It's mostly the flavor that is being absorbed as it is with any type of marinade. After removing the beef, most (if not all) of the liquid was either in the bag or on the paper towels.
You know nothing of marinating meat and making a low carb jerky.
@dereck shaw nescafe doesn't make jerky seasoning you idiot. And most of the carbs remain in the liquid which the beef has not soaked up. It's not like you are going to drink up everything cmon.
Mike Dodds uhh nescafe jerky seasoning is the seasoning I currently use. I'm currently staring at it wondering who really is the idiot.
You got real worked up about this didn't you?
...put it in oil, it will last you at least two years.
I would love to hear more... What type of oil? and would it need a "drying out" time? Also, what does it do to the overall flavor, texture, etc. Im thinking of great ideas as I type this reply... such as sesame oil, coconut oil, etc... adding a whole different flavor profile. Thanks Ben!
way too dry
That's "jerky". Moist jerky is "steak".
Are you chewing gum while doing the voice over? If so, please never do it again. Love the video otherwise.