Easy to Make Beef Jerky with Ground Meat
ฝัง
- เผยแพร่เมื่อ 28 ม.ค. 2015
- Professional outdoorsman Buzz Ramsey show us how easy it is to make beef jerky at home using regular store bought ground meat, the Smokehouse Products Jerky Gun, and Smokehouse Products Jerky Dry Rub & Mix. Once the meat is mixed and placed on the Drying Screens it is ready to smoke in your favorite smokehouse such as the Big Chief and Little Chief Electric Smoker.
- แนวปฏิบัติและการใช้ชีวิต
![เปิดบ้าน เปิด Supercar อั๋นโอกิ เคยเอา rolls Royce เเลกพระ องค์ละ 100 ล้าน l [Nickynachat]](http://i.ytimg.com/vi/FeGwJwXauZ0/mqdefault.jpg)
every time he says "Jerky Gun" a bald eagle gets its wings.
That's internet gold right there. Cracked me up pretty good.
Proud to be an American!
Merca baby 🇺🇲🦅
I watched this whilst eating beef jerky, I don't regret it.
a few years ago my neighbor bought that gun and seasonings , he called and said you gotta try this jerky i just made , i went over there and checked it out and i can say it was the best beef jerky ive ever had it was really the best , i called the next day and asked if he had more it was that good !!!!!!!!!!!!
Great Video! The Jerky looked very tasty... Thanks so much for sharing!!!
WOW... I didn't know you could do this...
Thank you for sharing this great idea.
I came here just to see how the gun worked and ended up watching the whole video.. You're good!
Let's put ground meat in a caulking gun! Woo!
Great invention hahaha
I did mine in oven very top. 200 for 2 HR. Lined a rack on bottom to catch drippings. Cook on warming rack till I could roll on to oven rack and restart another warming rack.
Amazing! You make it look so easy and now I'm hungry. :)
Excellent job! Well done and looks simply amazing!
Best regards from Germany,
Schwager´s BBQ
Excellent tips and great clarity - thanks!
Nicely explained, very thorough and informative. :)
What a fabulous idea!!!
awesome video, I'm sooo trying this!!! I want the jerky gun!
Neat video. i never add suet or fat to my deer grind. it will make the jerky taint faster if you try to hold it any length of time in the fridge or freezer. now if it gets ate up within a week or two go right ahead and add fat. As one of the previous commenters stated id be leery of letting it sit out 3 hours. Im opinionated, ive been making jerky for almost 4 decades. round sticks are easier to make and store. theyfit better on the trays too but its hard to beat the strips for snacking.
+brad gillis what is your way of mking beef jerky/
I rarely make beef jerky, mostly deer. But when we do beef jerky I like the eye of round roast. The butcher will "jerky slice" it for you. We marinate it over night in soy sauce and orange juice diluted with water. Next day we lightly sprinkle commercial jerky salt/cure and seasoning. American harvester brand is good. I also like LEM products and they will send you a free catalog(its nearly my bible). Then into the dehydrator(ours is an American Harvester) for 6-8 hours. Halfway thru we flip it once and rearrange any that arent evenly drying. If the humidity is high we have had to run it up to 10 hours for 7 trays. The dehydrator came with 5 i think but I bought 5 more. For ground meat jerky I will run all 10. Ground meat is a different process. Dry ingredients go in with just a little warm water. I can give you my exact ground meat recipe if youd like it. Its the one thats most requested around here.
Enjoyed the video. Thanks.
Great video, well done, thank you very much.
Very interesting ..I like them from time I came from Germany ,, Thx for presentation and best regards from Canada 👍🍁💕🍷🍸🍁✌
I like how you pause at times and give us a big smile between scene changes. Nice touch! Cheers
I tried one of the jerky guns years ago. The cure you add is so strong all you can taste is salt once the meat is dried. Buy a lean roast, cut it into strips, season, dehydrate and you have good eating jerky.
This may be a stupid question, but I am new to all this, do you cook the meat first?
@@kimberlytaft276 Beef no. You dehydrate it from chilled. Pork and chicken you cook first. Hamburger requires cure to prevent it from growing bacteria internally. That's why you use a roast or other thick cut of beef as bacteria is generally only on the surface of the meat. Once you remove most of the moisture from beef it won't spoil for a long time. Even the american indians dried buffalo or deer meat and then minced it up into pemmican( a mix of meat and rendered fat) as a storable food. Sometimes they'd mix dried berries into it for more flavor but that reduces the shelf life.
What an interesting kitchen.
Not a grease gunna Caulking gun great video just got one and buying a big chief smoker we have 2 beef in all the freezers looking fwd to smoking a lot can’t wait never used a jerky gun or made hamburger jerky sounds awesome thanks and pepperoni too way cool
Your videos are awesome! make more beef jerky videos
Thanks Buzz!
Great video
*looks good as hell*
Interesting !
That smile at 12:48 made me reflex smile back.
Looks good
That dialect :) Pleasure to watch.
Yumm
YOU ~ ROCK ! !
thank you sir
Hi Smoke house!
Did you only use one pan of chips for the 3 hours you smoked the jerky?!
thanks
Yum yum
Leave the plunger at the end , bring it in a couple inches . Pack it , retract it a couple more inches then pack it . Repeat till fill . Air free tube everytime
Good guy.
I watched this the other day so went and got some meat already had a little chief smoker for years, i just want to get a good jerky gun
Wow. A Little Chief that's silver on the inside? I don't remember mine ever looking like that!
😋 yummy
There is a Persian dish called Koobideh, very similar except we don't smoke it for a long time.
Huh. Looks suspiciously like my COOKIE gun. Only thing I don't think I have is the wide flat nozzle. But it does have the round for dessert filling.
Yummy
Would you be able to do the same thing with a dehydrater
yum :)
on warm weather you don't need any special equipments to dry meat just hang it in the sun for a week the meat is dried naturally hang it just like you hang your cloth of course cut it in strips cover it with a mash or thin fabric to protect it from flies and bugs try it only in a warm weather people has been doing these for thousands years .
In hot climates refrigerate, high room temperature's not the standard 62 degree's F, are dangerous for bacteria growth, the mixture rests "3 hour's on counter" in the video, would love to know what room temperature was. In the Fridge, 38'F is safest way to marinate meat.
+Melanie Smith-Mather True that it's better to refrigerate, however a high salt mixture well mixed into it can prevent immediate spoilage, which won't likely occur in 4 hours anyway.
I suspect the "spice mix" is loaded to the eyeballs with sodium nitrate, so room temp for a few hours is probably ok. I agree fridge is probably better though. I have made jerkey with ground beef before, the flavor is ok, but the texture is inferior to real cuts.
yes but there are lots of people with loose tooths that have problems with hard jerkey,, including me,, hehe
if the jerkey is to hard i cant chew it,, so grounded meat jerkey sound great.. i will test it next time i make it
OHHHH Yeah... I used to have a restaurant and when he said that I thought ... "OH Hell No"
putting it in the refrigerator is better..
I have never seen a smoker that small. I am looking into getting into getting a jerky gun. Haven't made ground jerky yet. I have been making candy 🥓
Are the windows in that house caulked with meat?
Joe2 DaC LMMFAO! 🤣🤣🤣🤣
5:11 Someone just done stoled a box from your yard
Fail Squad how much meth do you have to smoke and how many days have you been up to be staring out a window looking for people in a video about beef jerky.
was wondering if i can smoke the ground beef jerky instead of useing the dehydrator or stove?
I would think soo.... same thing. I would like to use pellet stove or a grill with pellets
were can tou buy the drying screens?
I would not leave the meat on counter for hours.
where can I get this beef jerky. you're awesome and jolly.
+randy lee Yah I want to get this jerkey for Christmas this year too.
my question is simple. could you perhaps take apart pre-made sausage and use the filling for this method too?
Why would you do that . Just do the process
can you use 80% lean for jerky
I want to make some
Well go right ahead!
i like flattening mine with a rolling pin
I enjoy eating beef jerky all the time I even have a jerky gun but not that kind you have I NESCO American harvest jumbo jerky kit
My problem with the mix’es is all the nitrates, sitrates and monosodium gludamate,
@ArcaNumx6SAID IT JUST RIGHT
Im gonna try this with fish
not so good idea
Jerky gun, aka a pastry tube.
+Viking the Shambling More like a caulk gun
Have u tried to vacume seal it to last longer?
driftyviper Yes, vacuum sealing is a great way to preserve your jerky.
+driftyviper I think he mean't, it doesn't last long because they eat it quickly.
Zamboanga markets
I looked at the title and clicked on the video thinking that ground meat jerky would turn out disgusting. At the end of the video it doesn't look to bad, but I would much rather do it with actual cuts of meat.
i've had it before not this recipe or , but yeah i8ts good , doesnt compare to strips though
Same here
"and ummm...." Lol
will this work for ground turkey or chicken?
YES
Lots of laughs, beef jerky with a caulk gun, besides it's not beef jerky it's closer to a slim Jim without the skin. I'm sure it is good but this is just a product commercial.
You're stupid. 100% is jerky
Lol.. I guess beef jerky, hamburger meat and Slim Jim's are made of pink slime.
0
Did he just say he is going to let raw meat stay a room temp for 3-4 hours?
How much arm hair in one serving?
have you ever look in a restaurant kitchen at the cooks arms???
Arm hair? (Just curious where you see a problem with arm hair... If you eat in a Chinese restaurant, you'll eat hair from different animals or body region....)
Man.. No one can take a joke.
Sorry! But you must know that some people would be serious with the comment you made.... Always some people trying to find something negative in a good video...
*****
Always someone trying to make a joke. Some fail I guess... *Sighs and walks away with tail between legs*
Ull Bien be in debe lista te volviste loco
Try using oak. It's a much sweeter tasting smoke.
Buzz Ramsey? Its fnk RAW!
WHERE DO YOU GET EVERYTHING?--ON THE INTERNET,I NEVER DID THIS
Robert Huffman Visit www.SmokehouseProducts.com for more info on the products seen in the video.
why not just shape that shit with your hands , be a fool to buy something you think you need .all u need is beef and your hand , im trying to not be too negative .
You could certainly mix this better.
did you use enough cure...jerky looks very fatty?
how do you become a professional outdoorsman?
Letting raw meat, particularly ground meat, sit at room temperature too long (over 2 hours) you increase the risk undesirable bacterial growth...
+swish1onu
Glad someone mentioned this. 4 hours is way too long to let raw meat--especially, as you said, ground--sit out at room temperature. Great way to get yourself, family, and friends quite ill. Don't do that.
*****... I think you directed your question to the wrong person... I never mentioned anything about open oven door...
To let the moisture out?
You mean in the dehydrator? Also if you're going to cure/dry the meat I don't think it really matters as the salt + drying will destroy all the bacteria.
salt curing uncooked meat can preserve it for weeks at room-cool temps. I dunno if I would trust packet seasonings as much as I would regular pink salt though. That's how aged, smoked, and cured bacon is made. oh yah and a big part of preserving an Egyptian Mummy. lol. But yah it's an old pioneer hunting method. Same way lemon juice cooks fish w/o heat
Make sure there is NO fat in the ground beef ,lean ground beef is not lean enough.
What is the lean to fat ratio of the ground beef?
it needs to be as lean as you can get it.
can it be made with 80-20
+William Moss that should be okay. But any higher and the chance of the fat going rancid would be to high.
Thank you Steve, I'll try it tomorrow.
kind of wished these types of videos would have like a warning to tell you it's a commercial.
Did you even look at the name of the uploader???
You don't have to add fat to the venison, just mix until real sticky
could use ground pork or sausage
don't i think you can get tape worm from uncook pork.
@@real1heliophobia yes, but if you dehydrate the pork. It brings the meat up to temperature that kills parasites.
Idk I think it looks more like a caulking gun to me
Is there a health risk if you don't pasteurised your ground meat to a safe temperature before dehydrate it ?
+Loofy 26 Dehydrating it should pasteurize it. Temperatures hot enough to dry it should be how enough to pasteurize. It only needs to get into the mid 100's Fahrenheit.
A vegetable dehydrator should not be used, as they only get to 130 or so. A meat dehydrator get's to around 155. Use that.
+Bret Z why do u need to leave the oven door open when making jerky?! isn't it faster n better if its closed?!
I never said that?
Bret Z no I mean in the videos they say when u cook the jerky in the oven you keep the door open.....like why?
Bret Z wouldn't it dehydrate as it cooks?
the hat is needed because the sunlait 2 strawnk
Hamburger sticks
Great for “food use”😂😂😂
And ahhh
using a hat while cooking, and latex gloves, yes this is leggit.
Why do you refer to the jerky as "pepperoni"?
cause it's pepperoni and not really jerky?
How much fat to meat?
Not safe to leave ground beef out at room temperature for that long... Definitely put it in fridge.
You are loading from the wrong end
Fr eh Yugoslavia
Always be selling.
wont the fat get rancy or however it is called? beefjerky should only be made with fat free flesh i heard, if u want to store it a longer time
+Ger Painkiller "Rancid" and it depends on preservatives. Salt is a core component of beef jerky, and salt can preserve meat for a long time. They used to pack meat in salt before the days of refrigeration, and it would last months or years at a time.
ouuh thank u sry for my bad english btw :)
I can't believe you put more than twice the spice you were supposed to. You said spice it up a little bit, not twice as much
why do u need to leave the oven door open when making jerky?! isn't it faster n better if its closed?!
that is different video...the reason is so moisture escapes ....that is why dehydrator isn't completely sealed
my grandpaw wants jerky but has no teeth. lol could he eat these