Most delicious beef jerky!! Store bought jerky has such a fake chemical after taste, but this jerky is even more tasty with no weird flavors! We’re going to be making this every week! Plus I have the pickiest daughter and she smelled it, asked to try it, and now loves it!
Smoking is great and all but not everyone has a smoker. Everyone has an oven. My gas oven's lowest setting is 200. You don't want to dehydrate at 200. Too hot, but you do want to make sure the meat reaches 165 for safety. So here's what I do. Line the bottom of the oven with foil to catch dripping marinade. Hang beef directly on over racks. Turn oven on to 200 and wait 15 minutes. This lets the oven "preheat" to 200 and the meat hit that mark of 165. Open oven door slightly and cook for an additional 3:45 to 4:30 hours depending on elevation et al. I put a meat thermometer on the bottom rack and it showed 150 the whole time with the door cracked open which is perfect for making beef jerky. Store in a airtight container, ziplock, Tupperware or glass bowl with right fitting lid. Must be airtight (see Pro Tip). Consider swapping the terriaki sauce for more soy sauce and honey which is basically all terriaki sauce is. Honey has a natural antibiotic quality to it and store bought terriaki sauce is full of artificial ingredients. Pro Tip: Do NOT eat any for 12 hours. In the airtight container the jerky will "cure" thus allowing it to become uniformly chewy (versus crunchy and overdry at the very edges) as well as allowing the flavors to mature. Trust me. Right out of the oven, the stuff is really good but the next day it's amazing.
I was a kid and I'm only 30 now I used to buy beef jerky as like a snack and I could afford it with a few bucks my parents would give me in the summer it was like the same price as a bag of chips
You are 1000% correct. It’s so damn easy to make… just time consuming. Just a word of advise… you have WAY to much fat on your slices. I’ve been making bomb ass jerky for a long time and have given it out to a lot of friends and family. People don’t like the fatty pieces when it’s dehydrated. Besides the fact that is my bigger concern that it will make it go rancid quick
I think it’s just a preference thing. I personally love those rendered fat pieces - they’re actually my favorite part. But I would understand why someone wouldn’t want that
I loved it I loved it a lot
I love that you're making things that seem difficult much more approachable. Looks amazing!
Most delicious beef jerky!! Store bought jerky has such a fake chemical after taste, but this jerky is even more tasty with no weird flavors! We’re going to be making this every week!
Plus I have the pickiest daughter and she smelled it, asked to try it, and now loves it!
Made some with a simple homemade rub. Let’s just say this man’s onto something. You NEED this in your life.
Love the review and recipe, keep it up!!
From Australia.
Gotta give this a shot for sure
Smoking is great and all but not everyone has a smoker.
Everyone has an oven. My gas oven's lowest setting is 200. You don't want to dehydrate at 200. Too hot, but you do want to make sure the meat reaches 165 for safety.
So here's what I do. Line the bottom of the oven with foil to catch dripping marinade. Hang beef directly on over racks. Turn oven on to 200 and wait 15 minutes. This lets the oven "preheat" to 200 and the meat hit that mark of 165. Open oven door slightly and cook for an additional 3:45 to 4:30 hours depending on elevation et al. I put a meat thermometer on the bottom rack and it showed 150 the whole time with the door cracked open which is perfect for making beef jerky.
Store in a airtight container, ziplock, Tupperware or glass bowl with right fitting lid. Must be airtight (see Pro Tip). Consider swapping the terriaki sauce for more soy sauce and honey which is basically all terriaki sauce is.
Honey has a natural antibiotic quality to it and store bought terriaki sauce is full of artificial ingredients.
Pro Tip: Do NOT eat any for 12 hours. In the airtight container the jerky will "cure" thus allowing it to become uniformly chewy (versus crunchy and overdry at the very edges) as well as allowing the flavors to mature. Trust me. Right out of the oven, the stuff is really good but the next day it's amazing.
Insane video quality
Nice work making your videos. Top notch filming and editing. Let’s get you some more subs.
Thanks so much! Send it to some friends 😎
Homemade jerky is bomb! I have only ever done a wet marinade for jerky, but I am definitely interested testing out the dry season mix.
Store bought jerky is crap here too! Would like to see you do one for biltong.
I was a kid and I'm only 30 now I used to buy beef jerky as like a snack and I could afford it with a few bucks my parents would give me in the summer it was like the same price as a bag of chips
Why is the bagged jerkey SO INSANELY EXPENSIVE FOR NOTHING!! You should be selling this. I take all the credit for any fame
You are 1000% correct. It’s so damn easy to make… just time consuming. Just a word of advise… you have WAY to much fat on your slices. I’ve been making bomb ass jerky for a long time and have given it out to a lot of friends and family. People don’t like the fatty pieces when it’s dehydrated. Besides the fact that is my bigger concern that it will make it go rancid quick
I think it’s just a preference thing. I personally love those rendered fat pieces - they’re actually my favorite part. But I would understand why someone wouldn’t want that
obviously bagged jerky is expensive. Most of the stuff you pay for in beef by the lb is water.
The ONLY worthwhile beef jerky is the Old Trapper bags you can get at Costco. It's not too dry, but it's still much more expensive than make at home.
That's way too much liquid. You don't more than a 1/4 cup of liquid per pound
Those are two of the worst store bought beef jerky.