Mom passed away and I got her barely used 1980s dehydrator. I want to save money by making and growing some food, which is why I grow grapes and was thrilled to think now I can make fruit roll ups. But you got an easy way here for me to make beef jerkey and I am grateful. I am going to get some paint stir sticks and use this method instead of buying and cleaning a gun. Thanks so much.
Love the rolling pin and paint sticks idea! Nothing better than a little American ingenuity producing the great rewards. I think you should have to send a sample to everyone on here that gives you a thumbs up :) !
I actually tried this and the result was fantastic! I tested a piece after the two hours, as suggested, but chose to let it bake for an additional hour. Thanks for taking the time to share. Also, I plan to use the paint stick idea to get an even thickness to the sausage I wrap my Scotch eggs with.
Joette's Casual Day *Joette Vance I bought a set of silicone bands that fit on a rolling pin. They work great, and you can choose your thickness. The rubber bands are good, too, but less accurate.
Larry, I tried a batch yesterday and it did not disappoint. I used a different process that was inspired by yours. I may do a video. I mixed the cure and spice like you did with a little water then kneaded it in by hand, but then I put it in a 1 gallon zip log bag to cure. I rolled it out flat in the bag then when I was ready to process it I rolled it edge to edge in the Zip Lock, pushed the meat away from the outside sides then split the bag up the sides with scissors like you did with the smaller bag. Then I used a Pizza cutter to cut even strips. It worked great and really reduced the mess and there was almost zero waste. I really like this method. I also added 1/2 teaspoon of Cayenne Pepper. I am going to use some Cracked Black Pepper on part of today's batch. Thank you for the inspiration.
@RayTaber. I kno I am commenting 4 yrs later, but ur idea sounds great! I wud like to try & make this & I think I will try it ur way! Thanks for the tip!
I finally got to try this out yesterday and I must say that this was surprisingly wonderful! I'll admit I had my doubts, but no longer! The whole family loved it and was complaining there wasn't enough lol I hope you don't mind, I downloaded your video and plan to share with other members of the family.. I just can't figure out how to explain all this on paper LMAO... but it will have credits to you.. thank you again for the share!
Thanks Larry for the tutorial. First time making jerky for me. I used ground venison and Hi Mountain jerky kit. The spices you suggested are not available in my area. Turned out way above my expectations. Your the man.
I just made some of this using 90/10 ground beef. I marinated it for 1 hour in the fridge with liquid smoke, tocino flavoring (Filipino mix from Asian store) and crushed red pepper. Cooked it 170 for 2 hours on drying racks just like this vid and it was GREAT!! Thanks for the idea. Many were shocked that it was from ground beef. Really yummy,
Great idea I'm looking forward to trying this out. For some of you out there who are worried about the meat going rancid just freeze it. Take it out 5 minutes before you want to eat it. Depending on the amount of salt you put in your ground beef and how lean the beef is it should last a week on the counter if not longer.
Been using this for about 20yrs, I add onion powder, garlic powder, coarse black pepper, a dash or three of Worcestershire sauce, and about three drops of liquid smoke per pound.
It's expensive because you can only get about 128lbs of beef jerky from each cow. Add in all the time for drying and packaging and you can see how it adds up. But homemade jerky is always better in my opinion.
Tried your method of making sauerkraut, fermented pickles and now the jerky just came out of the oven. ALL are great and so easy to do! Thanks for posting these videos.
Thank you so very much , this video you made taught me a lot , I am 66 years old and I love learning new things , I never want to get dementia or that loosing memory disease , I want to get even more knowledge to pass on to my grand daughters . So I thank you again for this video .
You're both right... "Dementia is not a specific disease. It's an overall term that describes a wide range of symptoms associated with a decline in memory or other thinking skills severe enough to reduce a person's ability to perform everyday activities. Alzheimer's disease accounts for 60 to 80 percent of cases. " alz.org
I have mine in the dehydrator now, I wish I has saw your video before, I love the baggie and rolling pin idea with the paint sticks. I will do it that way next time thank you!
I just purchased a dehydrator for making fruit and it came with a free jerky gun. The brand is nesco and comes with some of the seasonings as well. This video made me actually want to try their seasoning, but I also plan on making my own. You are very helpful and genuine. Thank you very much for such a nice video :)
There is something called a tostonera which is used to flatten plantain for cooking found in the Hispanic section of the grocery store it will flatten and shape into a circle.
Larry this is pure genius I tell you. No more jerky gun here. I just finished making about two and a half pounds and about to cold smoke them for about 10 minutes before they go into the oven. Thanks for the video!!!
Hi there, Larry ! I want you to know....I haven't made hamburger jerky for YEARS ! and now thanks to you.....I just learned about those spices ! Thanks, so much ! Also....tee-hee....I fear you've created an over achiever "monster".... I went to the store, bought ground turkey, chicken, and pork ! I am even going to try that Isernio's Italian ground chicken ! ( Because I eat that fried into patties all the time)
I made some today. Only I shaped mine into 2 X1 inch logs. And put them on slightly crumpled foil. I used 1 lb. Lean Hamburger, 4 Tablespoons soy sauce, 1/2 cup packed brown sugar, 2 Tablespoons white sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon pepper. 250˚ for 2-3 hours. Turned out perfect for me.
When I saw the CUB on the ground meat package, "He is from up North MN." Thank you for clearing it out :D Go Vikings, Go Larry! Thank you for the easy steps.
Thanks for sharing. I used this method and it is so fast that I was almost done before I started. I modified it in this way: Instead of using paint stir sticks, i used a yard stick. I cut it into 3 1-foot sections (only using 2 of the pieces). The yard stick was 1/4" thick. I lost the rolling pin in my divorce, so I just pressed the bottom of a sauce pan on the meat once placed between the sticks inside the plastic bag sheets. I also used a small ice cream scoop, slightly larger than a melon ball scoop, with the squeeze handle that pops out the meat. This way your hands stay much cleaner. Presto! instant jerky. It took longer to type this than to make. Thanks again Larry...
Great video!! Love it because you talk straight, skip the fluff, dont try to talk to impress but you speak as impressed!! Lol love listening to you. .its from the heart.
OhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhI got a box of Nesco variety spices and made a pound of it yesterday. Is it ever GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!Thank you SO much!!!!!
Thanks buddy, that was very informative. I have made many pounds of jerky in my lifetime, but I always did it in a dehydrator. This would be an excellent way to do jerky during the cold winter months of the year. Dry the meat, and heat the house at the same time!
Makin about 12 lbs today with my grand children. I bought the LEM jerky canon and used the Nesco original jerky seasoning. I let the kids shoot the jerky and the first batch is in the oven now. Thanks Larry.
I am praying that these will be similar to the jerky rounds that are at the gas stations 4 for a $1.00. I’m drooling. I am also enjoying this video. What was his occupation before retirement. He may not be retired, I assumed. He is so soothing . Larry is the Best. Thank you Larry I’m going to make it today. ❤️ Lisa
I was looking for something to make jerky with no gun and no racks. I found this recipe that says just put on a cookie sheet (but you have to flip them every 20/30 minutes. You solved the no gun question! Gonna make my first batch tonight.
Thank you for you video sir!......I bought those seasonings from your video and followed your directions and made some killer Jerkys. IT IS SO GOOD!!!......Even friends that didn't eat beef Jerkys in the past, now they're eating it!.......its unbelievable!!!
Hi Larry! Thanks for the video! My son loves jerkey, and we are going to try this. I am also a prepper and was wondering how long it will keep in a sealed jar or mylar bag with absorbers? Any idea?
Thanks, Larry! I've got some in the oven now... sure smells great! I used some thin disposable chop sticks to get the 1/8" thickness. I opted to use my own spices this time around, but hope to try the spice cure you use, soon. Thanks for taking the time to video and share this technique.. you did a great job! Can't wait to share this jerky with my wife. :)
All I can say is WOW!! I made this last night with the Nesco seasonings and boy is it good. Your step by step instructions were point on I can't believe I made beef jerky. Thank you for posting. My next batch will be with ground chicken.
we love this method and have used it 6 times already. We use the Nesco brand spice but we tweak it and it's wonderful,,thank you for sharing your video.
It's so easy to overlook this kind of important information. Most people simply accept the items available at the store and forego the experience of creating a tailored meal. I sincerely appreciate you taking the time to record this. I will be trying this method. Video favorite. Channel subscribed. :)
I find using ground beef, chicken, etc. to be annoying! You have to keep stopping to fill the jerky guns to make uniform pieces. Or doing it this way, you have to do these one at a time which is very time consuming. I prefer using slices.
Tried your method because I found it simple and ingenious, except I did it in my Nesco Dehydrator and it turned out fantastic. I was lucky enough to get 3 sample packs of the Nesco, American Harvest regular jerky spice and cure you are featuring here in with my Nesco Dehydrator when I bought it and you are absolutely right! It is some REALLY tasty jerky spice. Better than any jerky I have ever tried, period. Convenient too. Just dump it in, with a little water (I used a bit too much water, lol) and massaged it in really well into the meat, just like you said and used a couple steel, thin butter knife handles instead of paint stir sticks. It was what I had and it worked well too. About the same thickness you mentioned. Two hours in the dehydrator and they were ready. Lemme tell you something, I used beef and it was fantastic, but you should do this particular Nesco spice with Veal! OMG man, it is soooo good. Seriously addictive and mouthwatering. My wife insisted I make it with some veal after trying the beef ones and for whatever reason, this spice mix is really special with veal. 1lb of veal jerky, gone in under 24 hours between myself and my wife. Hehehe. Try it!
For longer periods of storage(years?), try pressure -canning the 'baked' chips. If they break up, then consider adding some egg to meat mixture and not baking it more than an hour in the oven.
I love this method. I put it on the rack. But I dont make them into little chips... I prefered to put them into the shape of various cookie cutter designs. I wanted my jerky to appeal to my neighbor's kid. So I used a good amount of Paprika with the spice mix to make the jerky strips resemble Rotten Flesh from Minecraft.
I used your sandwich bag , paint sticks and rolling pin idea with the ground beef and it worked amazing 9 out of 10 people loved it. Thanks for the great idea
Looks good Larry! I'm trying this! But careful with game meat (bear, boar possibly infected with trichinella). However, the 170 and 2 hour cooking duration may be enough to kill it. Follow usda recommendations for these types of meats.
How about deepfreezing game meat for at least 24 to 48 hours? Would that not kill any parasites or anything in the meat? It surely kills tapeworms of fish if you want to make sushi
Thanks so much for this video. I’ve been dehydrating food in the oven for years. Sometimes it’s tempting when I see the fancy dehydrators but then I realize I can do it all in my oven! So good to see you promoting the simpler, easy way and so good without being rough, tough and tasteless. I never buy jerky in the store because of that!
I had an uncle (married my aunt) that hung the strips of meat (obviously not ground beef) in the kitchen window from a rod they put up in between two cabinets... I liked that uncle. too bad he wasn't around long.
What a great way to make jerky Larry....Really appreciate you sharing this...I just did five pounds with my jerky caulking gun and and got a cramp in my hand that doesn't want to go away....Thanks so much for sharing my friend, Dave in SC....God Bless.....Sorry, but I meant to say all I use is Nesco, Good STUFF.....
Looks tasty however, here in New Mexico we use the ancients way of making it, and it only takes 4 hours...thin, smoked, saturated in spices, red Chile from Chimayo, and Green from Hatch NM. Hands down the best jerky in this country....come try some..
Thanks for the tutorial! I used your method to make 6.5 pounds of venison jerky. It came out great. It took me three rounds to cook it all. I will not make so much next time. It ended up being an all day affair. Because I made so much I was able to learn a few things. I found that I got a better product if I moved the trays up after 40 or so minutes. The tray at the top got the best consistency, so I tried to even things out for the other trays. Thanks again!
Larry, Fellow minnesotan here! I love your vids. Congrats on 50K subscribers! Next time im in Brainerd I will be sure to come by and trade jerky with you!
Larry, Great video..........You have inspired me to make a bath of beef jerky. I love your videos they are packed with excellent information all delivered in easy to understand way. Keep em coming!
Put 2 or three table spoons of red pepper flakes per pound. Sounds really hot but not really. Try it. I use dehydrator and large jerky gun. Nesco regular jerky spice.
I tried this it is so good but instead of the paint sticks and sandwich baggies I used two coffee filters I make like meatballs and then roll out. As for thickness a 2 to 3 inch ball makes a good start and I use the coffee filters as my gauge. When rolled out to fill in the shape of the filters it is the perfect size!
Typically I make fun of these videos with so call the home chefs. This video I find fantastic, I love you techniques and I love the way you put things together. And by the way there is no active component with a stainless steel bowl to the meat. I'm going to try your technique and I will let you know my results.
Thank you! I wanted to save money by using hamburger this time around, but didn’t know how I was going to do it. I don’t have a jerky gun, or a rolling pin, but I do have zip lock bags, scissors, and canned fruit! The only thing I might do different is cut them in strips. Thanks again.
I made it like this, but my hamburger must have had too much fat in it. Every 2 hours I’d check it and soak up the fat with paper towels. Next time I’ll boil the fat out of the hamburger meat before dehydrating it.
Great idea to use the paint stirrers as spacers! I'm looking to make jerky treats for my dogs, tired of paying high dollar for imported Chinese jerky treats that are tainted w/who knows what. And saving some big bucks to boot.
Loved the info and your vid. What can I use for 'cureing' so I can mail some to my children who are several states and days away? I'd like to seal them and send them for birthday's, etc.
I'm a backpacker and see a lot of possibilities here with much less effort than traditional jerky. This could be dried further or even dehydrated into a base for pemmican. I'm anxious to try this and see how well it rehydrates in say a 'freezer bag cooking' method. Really like it. I don't mean this next comment as a negative at all but one hopefully constructive suggestion might be to add just a touch of brevity to the presentation.
I like this idea and way of cooking any jerky. I used the basis of this mthode, but my stove bottum heat/temp is 170*, SSooo what I did was use a Bbq corded thermomiter and plug one into the meat, and set the other one under the meat to know the tempature of the stove. I started the bake/over till the temp got to about 140* then closed the oven door, and let sit till the temp fell 10-15 degree then did it all over again. each time raising the temp 5-10 degree and shot it off. I did that till the meat temp was 165* an it took about 3hr to do. Turned out great. Thanks for the vedio.
Keep up the great work Larry. The young generation needs folks like you to teach us all the great skills and knowledge you have acquired. God bless you and your family.
Thank You So Much! I have my meat curing in the fridge for 24 hours and I am looking forward to rolling out my balls with your method, even picked up some paint sticks which are still free at Wallmart!
I've bought NESCO Jerky spice this week, I had to order it from the usa to the uk (variety pack & buffalo wings). Today I bought 5% Irish beef mince & I'm making my 1st ever jerky!!! Many many thanks for the video!
OOOOOHHHHHH I just had a thought... This is going to be my Christmas Gifts... "YEAH" I have 4 Brothers... need I say more... Thank you ... Did I mention I love this video... ;)
I bought packages of steaks sliced ultra thin, marinated it in soy sauce and brown sugar for 3-4 days in the fridge, then cooked it in my toaster over around 300 degrees for 2-3 hours and it was fabulous.
This is fun to watch at 2X speed. Larry sounds really funny and in a hurry since he's so normally laid back. Larry, I've got that kit with the jerky gun and all, but I like your technique better than cleaning out that plunger. I have graded loops that I can put on my rolling pin that has the same effect as your pain stirrers. I'm going to do this to make jerky for my friends when we go to a convention and all the food courts are too far away!
***** If i were you, i would get right on it! Kangaroo jerky is promising. You will not regret buying one bit. But MY favorite is Antelope. It kinda taste like venison. lol
***** Well if you live in, or near Sc. My cousin owns "The Beef Jerky Outlet" In Greenville South Carolina on Woodruff road. He has alligator, kangaroo, buffalo, chicken, turkey... and just about any and everything you can imagine. 😆 He even has Ants in a lollipop, Crickets, and larvae. Yes! to eat! i guess some people like nasty parasites.
We've never heard of that stuff. Just ordered Teriyaki and Bacon Maple. We do have a dehydrator, so we're going to give this a go. Looking forward to it. Great video. Glad I ran across it. Thank you, Larry!
If milk can be sold in a plastic bag then pizza sauce is cannable, just like any other tomato product. Jars tend to be used to seem higher quality. Just a matter of perception, people seem to think cans are for middle of the road ingredients.
Daniel Boyett FYI. Jars are a more expensive form of packaging than cans. Cans being metal are sprayed with a plastic liner so the metal will not interact with the ingredients in them. I don't mind buying canned vegetables but Tomato Sauce is acidic and so I prefer Jars for Tomato Sauce to not run the risk of anything leaching from the can liner over time into the sauce. cheers
awesome ideas! ive done similar with wax paper. that nesco stuff is awesome. I use it as my base for jerky and sticks. our basic or base recipe is one packet of cure and seasoning to 2 lbs of ground deer(so we double the meat for the recipe). We add a few tablespoons of warm water then also add 4 tablespoons of garlic POWDER and 1 tablespoon of table salt. We tweak it on occasion with more garlic, franks red hot sauce, red pepper etc..But that does make a good "base" and for those that like a milder or more original jerky its just right.
I make jerkey in every way possible. So far I have made 6lbs and this is the easiest, fastest, and best tasting yet. I use this with my dehydrator and it takes about 2 hrs to do 3 lbs.
Well Mitch, If your wood is burning, I believe the “cure “ is 2.4 million units of intramuscular penicillin. Otherwise, the cure that Larry is speaking of is Prague powder #1, also known as pink curing salt.
Check out Rain Gutter Grow System Magazine by Larry Hall See Lots Od Cutting Edge Container Gardening flip.it/FzI8UK Check Out Our Face Book Rain Gutter Grow System group Page! Over 32,000 members from all over the world! Learn All Kinds Of Cutting Edge Container Gardening! facebook.com/groups/14474... Check out Our Web Site! We Have The Worlds Largest Selection Of Genuine Root Pouch Grow Bags, The Worlds Only Tested To Approved FDA Guidelines For Growing Food! Also Everything You need To Build Your Own systems Complete Kits and all the Accessories! www.growbaggardensystems.com/ Ckeck out my you tube channel th-cam.com/users/larrylhall
Mom passed away and I got her barely used 1980s dehydrator. I want to save money by making and growing some food, which is why I grow grapes and was thrilled to think now I can make fruit roll ups. But you got an easy way here for me to make beef jerkey and I am grateful. I am going to get some paint stir sticks and use this method instead of buying and cleaning a gun. Thanks so much.
Rip mom
Absolute genius!!! You are the essence of what this country was built on!!!! Doing it with very little!! Loving life!!! 👍🇺🇸❤️
First time making jerky. Best video I’ve seen on this method. Mine is in the oven right now. Two hours wasn’t long enough for us. Going for 3 hours
Love the rolling pin and paint sticks idea! Nothing better than a little American ingenuity producing the great rewards. I think you should have to send a sample to everyone on here that gives you a thumbs up :) !
The longer you dry it the longer you can keep it! For the best taste and freshness I store in the refrigerator for 2 weeks after that I freeze it!
I know this is an older video, but I made these with a homemade seasoning & have already had 4 people ask that I get them the recipe. 10/10!
What seasonings did you use? Would love to know!
I actually tried this and the result was fantastic! I tested a piece after the two hours, as suggested, but chose to let it bake for an additional hour. Thanks for taking the time to share. Also, I plan to use the paint stick idea to get an even thickness to the sausage I wrap my Scotch eggs with.
Rubber bands on rolling pin wrapped round and round at each end works as gauge too.
I would go down on you!
@@tomellison5588 wow
@@billykayla7982 i meant it in a non sexual way!
Joette's Casual Day *Joette Vance I bought a set of silicone bands that fit on a rolling pin. They work great, and you can choose your thickness. The rubber bands are good, too, but less accurate.
Tom, not appropriate, and your defence is poorly thought out too.
Larry, I tried a batch yesterday and it did not disappoint.
I used a different process that was inspired by yours. I may do a video.
I mixed the cure and spice like you did with a little water then kneaded it in by hand, but then I put it in a 1 gallon zip log bag to cure.
I rolled it out flat in the bag then when I was ready to process it I rolled it edge to edge in the Zip Lock, pushed the meat away from the outside sides then split the bag up the sides with scissors like you did with the smaller bag. Then I used a Pizza cutter to cut even strips. It worked great and really reduced the mess and there was almost zero waste. I really like this method.
I also added 1/2 teaspoon of Cayenne Pepper.
I am going to use some Cracked Black Pepper on part of today's batch.
Thank you for the inspiration.
@RayTaber. I kno I am commenting 4 yrs later, but ur idea sounds great! I wud like to try & make this & I think I will try it ur way! Thanks for the tip!
Very good, I like the paint sticks to gauge the thickness. I have used wax paper and rolled a larger amount and used pizza cutter to cut strips.
That Works!
Wax Paper Great Idea
Nolan Kriegel fuck it use cookie cutter
I finally got to try this out yesterday and I must say that this was surprisingly wonderful! I'll admit I had my doubts, but no longer! The whole family loved it and was complaining there wasn't enough lol I hope you don't mind, I downloaded your video and plan to share with other members of the family.. I just can't figure out how to explain all this on paper LMAO... but it will have credits to you.. thank you again for the share!
As a Minnesota native, I loved the video! So basic, and easy to follow. Great tutorial! I can't wait to try it out! Thanks Larry!
Thanks Larry for the tutorial. First time making jerky for me. I used ground venison and Hi Mountain jerky kit. The spices you suggested are not available in my area. Turned out way above my expectations. Your the man.
I just made some of this using 90/10 ground beef. I marinated it for 1 hour in the fridge with liquid smoke, tocino flavoring (Filipino mix from Asian store) and crushed red pepper. Cooked it 170 for 2 hours on drying racks just like this vid and it was GREAT!! Thanks for the idea. Many were shocked that it was from ground beef. Really yummy,
Great idea I'm looking forward to trying this out. For some of you out there who are worried about the meat going rancid just freeze it. Take it out 5 minutes before you want to eat it. Depending on the amount of salt you put in your ground beef and how lean the beef is it should last a week on the counter if not longer.
Been using this for about 20yrs, I add onion powder, garlic powder, coarse black pepper, a dash or three of Worcestershire sauce, and about three drops of liquid smoke per pound.
This is so awesome!! I'm going to make this tomorrow. Store bought beef jerky is incredibly expensive.
It's expensive because you can only get about 128lbs of beef jerky from each cow. Add in all the time for drying and packaging and you can see how it adds up. But homemade jerky is always better in my opinion.
how was it?
Check
out Larry's Smoke House by Larry Hall
flip.it/DmkzRK
And filled with chemicals
Tried your method of making sauerkraut, fermented pickles and now the jerky just came out of the oven. ALL are great and so easy to do! Thanks for posting these videos.
Great job Larry, Also sorry to hear about your Bro Steve, he was a cool guy and made some good cooking shows. Thanks for posting RIP Steve Hall
Thank you so very much , this video you made taught me a lot , I am 66 years old and I love learning new things , I never want to get dementia or that loosing memory disease , I want to get even more knowledge to pass on to my grand daughters . So I thank you again for this video .
Thanks! You are welcome!
The memory disease is Alzheimers
You're both right... "Dementia is not a specific disease. It's an overall term that describes a wide range of symptoms associated with a decline in memory or other thinking skills severe enough to reduce a person's ability to perform everyday activities. Alzheimer's disease accounts for 60 to 80 percent of cases. " alz.org
I have mine in the dehydrator now, I wish I has saw your video before, I love the baggie and rolling pin idea with the paint sticks. I will do it that way next time thank you!
Brilliant!!! I love the economical, common-sense approach. Thank you!
I just bought 5 packages of the Original Jerky seasoning. Can't wait to get it!! Thanks for your video.
Update
I just purchased a dehydrator for making fruit and it came with a free jerky gun. The brand is nesco and comes with some of the seasonings as well. This video made me actually want to try their seasoning, but I also plan on making my own. You are very helpful and genuine. Thank you very much for such a nice video :)
Larry's voice is so smooth and comforting
There is something called a tostonera which is used to flatten plantain for cooking found in the Hispanic section of the grocery store it will flatten and shape into a circle.
I just love it when the men get involved in this dehydrating thing....:)
Larry this is pure genius I tell you. No more jerky gun here. I just finished making about two and a half pounds and about to cold smoke them for about 10 minutes before they go into the oven. Thanks for the video!!!
Listen to this message! voicebo.com/59EBVP
Hi there, Larry !
I want you to know....I haven't made hamburger jerky for YEARS !
and now thanks to you.....I just learned about those spices ! Thanks, so much !
Also....tee-hee....I fear you've created an over achiever "monster".... I went to the store,
bought ground turkey, chicken, and pork ! I am even going to try that Isernio's Italian ground chicken ! ( Because I eat that fried into patties all the time)
I made some today. Only I shaped mine into 2 X1 inch logs. And put them on slightly crumpled foil. I used 1 lb. Lean Hamburger, 4 Tablespoons soy sauce, 1/2 cup packed brown sugar, 2 Tablespoons white sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon pepper. 250˚ for 2-3 hours. Turned out perfect for me.
When I saw the CUB on the ground meat package, "He is from up North MN."
Thank you for clearing it out :D
Go Vikings, Go Larry! Thank you for the easy steps.
Thanks for sharing. I used this method and it is so fast that I was almost done before I started. I modified it in this way: Instead of using paint stir sticks, i used a yard stick. I cut it into 3 1-foot sections (only using 2 of the pieces). The yard stick was 1/4" thick. I lost the rolling pin in my divorce, so I just pressed the bottom of a sauce pan on the meat once placed between the sticks inside the plastic bag sheets. I also used a small ice cream scoop, slightly larger than a melon ball scoop, with the squeeze handle that pops out the meat. This way your hands stay much cleaner. Presto! instant jerky. It took longer to type this than to make. Thanks again Larry...
All my jerky MUST have ground black pepper. Gathering the ingredients now.
Thanks Larry!
+6771Randy Great!
Great video!! Love it because you talk straight, skip the fluff, dont try to talk to impress but you speak as impressed!! Lol love listening to you. .its from the heart.
OhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhI got a box of Nesco variety spices and made a pound of it yesterday. Is it ever GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!Thank you SO much!!!!!
In Omnia Paratus C1/18 Dagger Brigade.
Hooooooooward !
Reeeeeaaallly ?
Hooooooooooow waaaaaaaas ittttttt?
Youuuuuu forrrrrrgooot theeeeeee D
@@captainggttv3243 haha
Thanks buddy, that was very informative. I have made many pounds of jerky in my lifetime, but I always did it in a dehydrator. This would be an excellent way to do jerky during the cold winter months of the year. Dry the meat, and heat the house at the same time!
Awesome! I'm going to make these and put em in my little chief smoker! Anyone wanting grills like that go to cabelas. I got a two pack for $9.99.
Makin about 12 lbs today with my grand children. I bought the LEM jerky canon and used the Nesco original jerky seasoning. I let the kids shoot the jerky and the first batch is in the oven now.
Thanks Larry.
When Larry started eating the Jerky... I knew that the video was comming to an end pretty soon LOL
LMAO RIGHT LMAO
I am praying that these will be similar to the jerky rounds that are at the gas stations 4 for a $1.00. I’m drooling. I am also enjoying this video. What was his occupation before retirement. He may not be retired, I assumed. He is so soothing . Larry is the Best. Thank you Larry I’m going to make it today. ❤️ Lisa
LMAO I KNOW RIGHT FUNNY HAWHAWHAW
@@bobbybeaupre4476 LOL SO FUNNY LMAO
I was looking for something to make jerky with no gun and no racks. I found this recipe that says just put on a cookie sheet (but you have to flip them every 20/30 minutes. You solved the no gun question! Gonna make my first batch tonight.
Used a tortilla press, worked perfectly.
Oh great idea, I've had one for years and never used it!
Brilliant
I have one I bought last year! Thank you!
I tried some duck jerky that a friend made, it was so good. This recipe sounds great, thanks for sharing.
Nice, I'll be preparing this cool recipe tonight. Thanks Larry!
Thank you for you video sir!......I bought those seasonings from your video and followed your directions and made some killer Jerkys. IT IS SO GOOD!!!......Even friends that didn't eat beef Jerkys in the past, now they're eating it!.......its unbelievable!!!
Hi Larry! Thanks for the video! My son loves jerkey, and we are going to try this. I am also a prepper and was wondering how long it will keep in a sealed jar or mylar bag with absorbers? Any idea?
It will keep in refrigerator for 2 weeks! It is a tender bite jerky not totally dried out like the stuff you can keep at room temperature!
Watched this video years ago. I still use this process today. And the NESCO original is still the best flavor to me. Thx again for the video
Thanks, Larry! I've got some in the oven now... sure smells great! I used some thin disposable chop sticks to get the 1/8" thickness. I opted to use my own spices this time around, but hope to try the spice cure you use, soon. Thanks for taking the time to video and share this technique.. you did a great job! Can't wait to share this jerky with my wife. :)
Awesome! Hope the wife loves it!
w
Sorry, typing error.
How were your own spices?
All I can say is WOW!! I made this last night with the Nesco seasonings and boy is it good. Your step by step instructions were point on I can't believe I made beef jerky. Thank you for posting. My next batch will be with ground chicken.
we love this method and have used it 6 times already. We use the Nesco brand spice but we tweak it and it's wonderful,,thank you for sharing your video.
If you still watch TH-cam and get this message, can you post how you tweak the spices?
It's so easy to overlook this kind of important information. Most people simply accept the items available at the store and forego the experience of creating a tailored meal. I sincerely appreciate you taking the time to record this. I will be trying this method. Video favorite. Channel subscribed. :)
savage didn't know you could make it with beef that's been ground already. i really want to try this.
I find using ground beef, chicken, etc. to be annoying! You have to keep stopping to fill the jerky guns to make uniform pieces. Or doing it this way, you have to do these one at a time which is very time consuming. I prefer using slices.
@@Peckerwood420 I know, right? Slew me...
Tried your method because I found it simple and ingenious, except I did it in my Nesco Dehydrator and it turned out fantastic. I was lucky enough to get 3 sample packs of the Nesco, American Harvest regular jerky spice and cure you are featuring here in with my Nesco Dehydrator when I bought it and you are absolutely right! It is some REALLY tasty jerky spice. Better than any jerky I have ever tried, period. Convenient too. Just dump it in, with a little water (I used a bit too much water, lol) and massaged it in really well into the meat, just like you said and used a couple steel, thin butter knife handles instead of paint stir sticks. It was what I had and it worked well too. About the same thickness you mentioned. Two hours in the dehydrator and they were ready. Lemme tell you something, I used beef and it was fantastic, but you should do this particular Nesco spice with Veal! OMG man, it is soooo good. Seriously addictive and mouthwatering. My wife insisted I make it with some veal after trying the beef ones and for whatever reason, this spice mix is really special with veal. 1lb of veal jerky, gone in under 24 hours between myself and my wife. Hehehe. Try it!
Thanks Larry !! I've tried your recipe !! Looks great, taste like rainbow =)
Excuse my poor language, i'm just a Jerky fan from France =)
For longer periods of storage(years?), try pressure -canning the 'baked' chips. If they break up, then consider adding some egg to meat mixture and not baking it more than an hour in the oven.
I love this method. I put it on the rack. But I dont make them into little chips... I prefered to put them into the shape of various cookie cutter designs. I wanted my jerky to appeal to my neighbor's kid. So I used a good amount of Paprika with the spice mix to make the jerky strips resemble Rotten Flesh from Minecraft.
you just revealed too much. Real Cops, arrest this guy.
Shane Parrott the comment is 2 years old...
Well aren't you a creepy fuck!
@@pedxing
OMGosh... You are one sick puppy...
just kidding... pretty cool... funny.
Maybe he knows his neighbors well? When we have surplus eggs we give them to our neigbors. Maybe he sometimes watches the kid for them?
I used your sandwich bag , paint sticks and rolling pin idea with the ground beef and it worked amazing 9 out of 10 people loved it. Thanks for the great idea
Looks good Larry! I'm trying this! But careful with game meat (bear, boar possibly infected with trichinella). However, the 170 and 2 hour cooking duration may be enough to kill it. Follow usda recommendations for these types of meats.
Yes all game meat
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How about deepfreezing game meat for at least 24 to 48 hours? Would that not kill any parasites or anything in the meat? It surely kills tapeworms of fish if you want to make sushi
Pretty sure it's not all game meat. just meat from meat eating animals.
Thanks so much for this video. I’ve been dehydrating food in the oven for years. Sometimes it’s tempting when I see the fancy dehydrators but then I realize I can do it all in my oven! So good to see you promoting the simpler, easy way and so good without being rough, tough and tasteless. I never buy jerky in the store because of that!
Susan Stoltz do you need to put a baking sheet under the racks? I didn't know if he did or not. Thank you.
1lenee, I don’t always do that, but it would probably be a good idea!
Susan Stoltz Thank you!
I had an uncle (married my aunt) that hung the strips of meat (obviously not ground beef) in the kitchen window from a rod they put up in between two cabinets... I liked that uncle. too bad he wasn't around long.
What a great way to make jerky Larry....Really appreciate you sharing this...I just did five pounds with my jerky caulking gun and and got a cramp in my hand that doesn't want to go away....Thanks so much for sharing my friend, Dave in SC....God Bless.....Sorry, but I meant to say all I use is Nesco, Good STUFF.....
Looks tasty however, here in New Mexico we use the ancients way of making it, and it only takes 4 hours...thin, smoked, saturated in spices, red Chile from Chimayo, and Green from Hatch NM. Hands down the best jerky in this country....come try some..
Lol I actually got to this video looking for New Mexico style jerkey, and I can't find it anywhere. So frustrated
@@ri_and_ro we just cut the meat thin as possible,put lines up like clothes lines,fold it over like taco,season it and let it dry.
Thanks so much Larry! I'm going try this tomorrow for sure with my tortilla press!
oh my lord, thank you so much for this recipe, it tasted so flippen good!
Thanks for the tutorial! I used your method to make 6.5 pounds of venison jerky. It came out great. It took me three rounds to cook it all. I will not make so much next time. It ended up being an all day affair. Because I made so much I was able to learn a few things. I found that I got a better product if I moved the trays up after 40 or so minutes. The tray at the top got the best consistency, so I tried to even things out for the other trays. Thanks again!
Larry,
Fellow minnesotan here! I love your vids. Congrats on 50K subscribers!
Next time im in Brainerd I will be sure to come by and trade jerky with you!
Larry, Great video..........You have inspired me to make a bath of beef jerky. I love your videos they are packed with excellent information all delivered in easy to understand way. Keep em coming!
im goin to try this, but using my own seasoning, i like mine with a crap load of kick,, im talking ghost and scorpion peppers, yum. ty for the tip.
Put 2 or three table spoons of red pepper flakes per pound. Sounds really hot but not really. Try it. I use dehydrator and large jerky gun. Nesco regular jerky spice.
Do u have hemorrhoids😂😂😂??
Dude we all know that you can't even handle jalapeno peppers!
I tried this it is so good but instead of the paint sticks and sandwich baggies I used two coffee filters I make like meatballs and then roll out. As for thickness a 2 to 3 inch ball makes a good start and I use the coffee filters as my gauge. When rolled out to fill in the shape of the filters it is the perfect size!
Typically I make fun of these videos with so call the home chefs. This video I find fantastic, I love you techniques and I love the way you put things together. And by the way there is no active component with a stainless steel bowl to the meat. I'm going to try your technique and I will let you know my results.
Thanks
Been a month. How did yours turn out?
+PCShogun Fantastic! I'm very satisfied with the results.
@@bobbybob7874 that's rude
Thank you so much! Been looking up ground beef jerky videos and this is the most simple way without spending more money than needed!
In the fridge for 2 weeks easy after that put in freezer!
Thank you! I wanted to save money by using hamburger this time around, but didn’t know how I was going to do it. I don’t have a jerky gun, or a rolling pin, but I do have zip lock bags, scissors, and canned fruit! The only thing I might do different is cut them in strips. Thanks again.
I made it like this, but my hamburger must have had too much fat in it. Every 2 hours I’d check it and soak up the fat with paper towels. Next time I’ll boil the fat out of the hamburger meat before dehydrating it.
Richard use like a wine bottle
Great idea to use the paint stirrers as spacers! I'm looking to make jerky treats for my dogs, tired of paying high dollar for imported Chinese jerky treats that are tainted w/who knows what. And saving some big bucks to boot.
Definitely making these with the kids!! I love how thorough you are! ❤️ thank you
Loved the info and your vid. What can I use for 'cureing' so I can mail some to my children who are several states and days away? I'd like to seal them and send them for birthday's, etc.
You need to use a seasoning pack like I recommend that contains cure!
I'm a backpacker and see a lot of possibilities here with much less effort than traditional jerky. This could be dried further or even dehydrated into a base for pemmican. I'm anxious to try this and see how well it rehydrates in say a 'freezer bag cooking' method. Really like it. I don't mean this next comment as a negative at all but one hopefully constructive suggestion might be to add just a touch of brevity to the presentation.
Hmm, I think I could use my tortilla press for this. Thank you. I have had jerky chips a long time ago.
Great Idea!
You absolutely cannot use a tortilla press for this
I have made your recipe and a few years ago and turned out fantastic! Had to come back for a refresher. Thank you!
I love your accent haha, it reminds me of my great uncle.
Thanks
Thanks
I like this idea and way of cooking any jerky. I used the basis of this mthode, but my stove bottum heat/temp is 170*, SSooo what I did was use a Bbq corded thermomiter and plug one into the meat, and set the other one under the meat to know the tempature of the stove. I started the bake/over till the temp got to about 140* then closed the oven door, and let sit till the temp fell 10-15 degree then did it all over again. each time raising the temp 5-10 degree and shot it off. I did that till the meat temp was 165* an it took about 3hr to do. Turned out great. Thanks for the vedio.
reminds me of the old farmer on South park
DEVlANT xBoxGt
“You do a line, and I’ll do a line, honey...”
Hahaha
@@Rick_Sanchez_C137_
"We'll fuck and fight 'till the morning light."
Keep up the great work Larry. The young generation needs folks like you to teach us all the great skills and knowledge you have acquired. God bless you and your family.
Well Thanks! I appreciate that!
Thank You So Much! I have my meat curing in the fridge for 24 hours and I am looking forward to rolling out my balls with your method, even picked up some paint sticks which are still free at Wallmart!
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You're going to roll out your balls?
I've bought NESCO Jerky spice this week, I had to order it from the usa to the uk (variety pack & buffalo wings). Today I bought 5% Irish beef mince & I'm making my 1st ever jerky!!! Many many thanks for the video!
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That was the biggest tablespoon of water I ever saw...
I thought so, too, lol!
+Roxyie Curone me too☺
Metric tablespoon!
Minnesota table spoon!
cup your hand and fill up the palm hole. 1 TBLSPN I betha...
You have added a new dimension to my life. This week will be my debut in making smoked stuff. Thanks Larry. What a man!!!
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OOOOOHHHHHH
I just had a thought...
This is going to be my Christmas Gifts... "YEAH"
I have 4 Brothers... need I say more...
Thank you ... Did I mention I love this video... ;)
This is the best idea I've seen so far. Thank you so much. Can't wait to try. Also I like the idea that it is easy to chew.
great job! Thanks!
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I bought packages of steaks sliced ultra thin, marinated it in soy sauce and brown sugar for 3-4 days in the fridge, then cooked it in my toaster over around 300 degrees for 2-3 hours and it was fabulous.
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use your own seasoning,not your 1-minute commercial stuff,flavor it your own way not somebody else's way.
This is fun to watch at 2X speed. Larry sounds really funny and in a hurry since he's so normally laid back. Larry, I've got that kit with the jerky gun and all, but I like your technique better than cleaning out that plunger. I have graded loops that I can put on my rolling pin that has the same effect as your pain stirrers. I'm going to do this to make jerky for my friends when we go to a convention and all the food courts are too far away!
me too I think I'm going to retire the jerky gun. too much clean up hassle
.
Anyone ever had kangaroo jerky? Its really good!
I would try it!
***** If i were you, i would get right on it! Kangaroo jerky is promising. You will not regret buying one bit. But MY favorite is Antelope. It kinda taste like venison. lol
I would try it if I could get some!
***** Well if you live in, or near Sc. My cousin owns "The Beef Jerky Outlet" In Greenville South Carolina on Woodruff road. He has alligator, kangaroo, buffalo, chicken, turkey... and just about any and everything you can imagine. 😆
He even has Ants in a lollipop, Crickets, and larvae. Yes! to eat! i guess some people like nasty parasites.
Lol
We've never heard of that stuff. Just ordered Teriyaki and Bacon Maple. We do have a dehydrator, so we're going to give this a go. Looking forward to it. Great video. Glad I ran across it. Thank you, Larry!
a pizza can?
pizza sauce can
scooteromg it exists. trust the older people.
If milk can be sold in a plastic bag then pizza sauce is cannable, just like any other tomato product. Jars tend to be used to seem higher quality. Just a matter of perception, people seem to think cans are for middle of the road ingredients.
Daniel Boyett FYI. Jars are a more expensive form of packaging than cans. Cans being metal are sprayed with a plastic liner so the metal will not interact with the ingredients in them. I don't mind buying canned vegetables but Tomato Sauce is acidic and so I prefer Jars for Tomato Sauce to not run the risk of anything leaching from the can liner over time into the sauce. cheers
Most jars, i've seen, if not all, have a metal lid.
awesome ideas! ive done similar with wax paper. that nesco stuff is awesome. I use it as my base for jerky and sticks. our basic or base recipe is one packet of cure and seasoning to 2 lbs of ground deer(so we double the meat for the recipe). We add a few tablespoons of warm water then also add 4 tablespoons of garlic POWDER and 1 tablespoon of table salt. We tweak it on occasion with more garlic, franks red hot sauce, red pepper etc..But that does make a good "base" and for those that like a milder or more original jerky its just right.
Thanks for sharing...
ghostofmars83, False ad no jerky mix
I make jerkey in every way possible. So far I have made 6lbs and this is the easiest, fastest, and best tasting yet. I use this with my dehydrator and it takes about 2 hrs to do 3 lbs.
what is the cure?
Yes I'd still like to know?
Well Mitch, If your wood is burning, I believe the “cure “ is 2.4 million units of intramuscular penicillin. Otherwise, the cure that Larry is speaking of is Prague powder #1, also known as pink curing salt.
@@johnaultman6970 BFD
This method is AWESOME!! I have used it several times and it’s always a hit! Thanks so much for sharing.
Thanks Much!
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