Tip: when sealing a ziplock bag, fill a bowl with water and dip the bag up to the top, then zip it. it will push all the air out

@Irish_Jinx

6 ай бұрын

Great comment. Forgotten tip

@kendalhunter1537

4 ай бұрын

Or use a straw lol

@updownstate

Ай бұрын

@@kendalhunter1537 And inhale raw meat air? No.

@DEMON_CHILD709

29 күн бұрын

Great tip

@MSmith-jf5wo

23 күн бұрын

@@updownstate "Raw Meat Air"...! Haha...! Over in "Third-World" countries (France, for example), the eat Raw Horse Meat..! Steak Tartar! (No, I'm not eating THAT, either!). Lol

Tip: like he said, the longer you marinade, the better! True, very true! Overnight at a very minimum, but 4-5 days is best! After 4-5 days the meat becomes a dark color because it is marinated to the core and super flavorful! I use 2/3 Worcestershire, 1/3 soy sauce and a good splash of liquid smoke. Then a bunch of Lawrys seasoned salt and garlic granules just before dehydrating! Perfect!

@Roger__Wilco

4 ай бұрын

wow 5 days, that sounds way overkill to me especially for a thin cut like jerky! (even though the cuts in this video are WAY too thick)

@trailerparkcryptoking5213

4 ай бұрын

@@Roger__Wilco try 5 days and get back with me....I did it unintentionally one time and afterwards it became my new standard!

@Roger__Wilco

4 ай бұрын

@@trailerparkcryptoking5213 Fair enough, I'm going away for a couple weeks but I'll try it when I get back. Even though I'll be itching to just use it by day 2 lol

@d.b.1176

4 ай бұрын

I normally do a day.

@AedanBlackheart

3 ай бұрын

​@@d.b.1176literally all you need.

When I was a kid in Colorado 60 years ago jerky was so hard that it took an entire day of sucking and gnawing to eat one strip. This looks much more humane!

Clear, concise, and great results. Thank you!

Great. Can’t believe the difference between not doing that last step of bagging it and doing it. Great tip

Everyone should try using a lot of Caraway seeds for even more flavor….makes jerky meat taste amazing….

Thank you for the video!! I've watched 5 videos before this, and yours was the most helpful. I'm going to try this for the first time, and I'm much more confident now. So many folks in the contents have had great tips as well.

The main reason one slices the cuts with the grain is if in a backpack, the jersey will not break up as much. If making Pemican, cut cross grain so it will powder easier.

Quick tip! When pulling the jerky off the grill put it in a paper bag so the meat can breathe. Helps keep the pieces moist

Thanks for the video, Got to try your recipe in my dehydrator.

My mum makes it with just plain salt n it tastes super good.

great segment. i use a similar recipe. i use my ZGrill smoker and just put it on smoke and do it for a couple of hours. thanks for sharing.

Can't wait to try it 😊

THANK YOU FOR GIVING THE COST ... looks delicious dude.

Thank you, this video was very helpful, and much appreciated.

Thanks, I'll give it a shot!

your channel really improved, much respect how you grew this channel in this competitive bbq youtube space

@GrillinWithDad

Жыл бұрын

Thank you so much! I appreciate that!

@iancameron198

25 күн бұрын

We're can I find the recipe for this jerky​@@GrillinWithDad

Love this. Exactly the jerky I like

Tip: smoke at 150 for three hours, flip 1.5 hours in.

Eye of round has always been my choice. I slice across the grain with a cheapo meat slicer. The freezer firm-up is also something I do. I go with about an eighth inch, but then again, I use a slicer. You can get vacuum containers for FoodSaver type appliances, which make marinating go faster. I also use a vacuum attachment to store it in mason jars. My recipe is similar to yours, but I put a little lime in it to add some dimension to the "kick."

Very good explanation on cutting meat for jerky. Teriyaki is my favourite. Bon appetite from Canader eh!

if you partially freeze the meat its easier to slice thinner

Use to love your vids on Instagram, but after getting booted off there, nice to see more vids on KZread! Great content as always!

This is one recipie i gotta try. Love jerky.

@GrillinWithDad

Жыл бұрын

It's so good!

Liked, hiking, camping, lake, summertime or granola bars.

Thank You!

Your marinade is godlike..

OMG, I am going to hang this in my halogen oven for a few hours. Thank you so much for sharing ;~}

What's the exact measurements for seasoning/marinade?

Nice marinade 😋

I love beef jerky Maciek!!! It's my favorite snack. 😊

@GrillinWithDad

11 ай бұрын

It's so good!

Great vid. Simple recipe and to the point. Leave that bag of meat in the fridge for 2 days.

Good info

What size wire racks are you using in the XL egg ??

Great video. I wish you had weighed the jerky after cooking to show yield. That is the contributing factor to the high cost of Jerky. I bet it's close to store bought, but I'm sure much better. $12 meat, $4 Teriyaki sauce, $2 extra spices and honey, $3 charcoal, Zip-lock bag, gloves clean-up products for the grill grate, etc...At least $22... Yield...maybe 3/4 lb. That comes to a cost of $29 a lb. for the finished product. That isn't cheap !! Homemade Jerky is best suited for hunters who come home with 100 lbs. of game meat. BTW, that's how Jerky was invented, as a method of preserving meat. Still a great video. P.S....Just checked, store bought Jerky is under $20 a lb. I guess you pay for quality, Thanks.

Great teriyaki recipe. I'd add a little ginger too! I do like the simple ones. Have you ever used an oils in yours? I think a tablespoon or so would be good for flavor and texture, but would shorten the shelf life going rancid... To share my Go to recipe: 1 C. Soy sauce 1 C. Worcestershire sauce 2 Tbsp. liquid smoke 2 Tbsp. black pepper 2 Tbsp. Fajita seasoning Cure as desired.

Nice job

Looks great, Thank-You for posting. Is the recipe up somewhere?

@GrillinWithDad

Жыл бұрын

I do have a beef jerky recipe up on my website. Grillinwithdad.com

What are the measurements for your suggested receipe? Went to your receipe blog and this wasn't listed?

I thought Leonardo DiCaprio was teaching how to make beef jerky for a second 😂

How much does the jerky weigh after its made? Is the price of making it cheaper than buying it?

Wish I was your neighbor! Another one I gotta try! TFS

@GrillinWithDad

Жыл бұрын

Nice!

Once it dehydrates it’s about hlf the weight. Cost about the same as some store bought when you factor in moisture. Then factor in 4-5$ bottle of teriyaki….

mmm

Using a leaner cut is better because the fat goes rancid before the beef goes bad. But I also usually eat all of my jerky before that could ever happen 😆

Great video. Just a tip put your meat in the freezer for a hour it's easier to cut.

I prefer forking the meat thoroughly for maximum marination and subscribe to the 4-5 day soak too.

I use a vacuum sealer.

TNX 4 VID LOL

Recipe And how much to put in

Looks great! How do you store it and how long can it be stored?

@GrillinWithDad

Жыл бұрын

I store it in the ziplock bag to limit the exposure of oxygen. It's OK for a few days

@Djh54

8 ай бұрын

I make beef jerky all the time,, my favorite is to just cut it and use a lot of pepper and a little salt on both sides.. But the way to store it is in a freezer bag in the freezer. Just take out what you want to eat and put the bag back in the freezer.. You will finish the bag before it ever gets freezer burnt and it is very good right out of the freezer!

So how long will this keep? Wondering about using a food sealer and throwing it in the freezer - 6 mths? 1 yr? more?

@CarbageMan

Ай бұрын

That's a common question, and the most common answer is "I don't know-it's never around long enough to find out!"

If you don’t have a GreenEgg can you use a regular charcoal grill? Thanks

@GrillinWithDad

Ай бұрын

Yes

Are the degrees in Fahrenheit or Celsius or kelvin? I wanna make this

@lukeheidmusic

11 ай бұрын

Just from the sound of it, Farenheight. 180 Celsius would be WAY too hot. Probably not measuring in Kelvin lolol.

Yeah...buddy.

I prefer to put the meat and marinate in one of my plastic vacuum seal containers then vacuum seal the container to marinate and put that in the refrigerator for a couple days.

Looking good! Minus the red pepper flakes. Don't like spicy food.

I still prefer my jerky on dehydrator with liquid smoke. I dont know why But I much prefer it and thinner slices than my smoker

@CarbageMan

Ай бұрын

Me too.

Can other meats be used? Fish? Foul? Any recipe changes? I know and have tasted venison.

could you add liquid smoke to the marinade if doing it in the oven

@GrillinWithDad

11 ай бұрын

you could

@CarbageMan

Ай бұрын

I use liquid smoke with the Nesco dehydrator.

Before I try it, how do I store the leftovers and how long will they last?

@GrillinWithDad

Ай бұрын

Store them in a ziplock bag in the fridge. Can last up to a week in the fridge

How do u dehydrate it without the tools? The old-school way?

@AedanBlackheart

3 ай бұрын

Define old school... you mean just letting the meat dry on its own outside in places like africa?

You don’t use any curing salt?

@GrillinWithDad

Жыл бұрын

Not needed

Does this have to be refrigerated after it’s done?

@VinceBlack536

6 ай бұрын

No

@CarbageMan

Ай бұрын

I would, or consider using curing salt.

Should you store it in the fridge?

@GrillinWithDad

11 ай бұрын

Yes

Can London broil be used??

@AedanBlackheart

3 ай бұрын

Of course, steak, ground beef, any meat can be jerky including spam.

@CarbageMan

Ай бұрын

London broil / round is popular for jerky.

Nice video, well explained. Lovely knife, pity you don't know how to use it. 'Nuff said..!

the dull knife though lol but great recipe.

❤👍👍👍

Did exactly as you said to do, cooked it at 180 degrees and i have 4 pounds of charred meat that now has to go in the garbage can.

@Paleotech1

8 ай бұрын

Interesting.did mine in an electric Master built and it came out perfectly.

@louise420.7

7 ай бұрын

Mine came out like charcoal too! Trashed it

@yardstickwhack

7 ай бұрын

Did you use oven or grill? Another channel said that if you use an oven, you should increase temp a bit but also Crack it open and leave it in longer (5-6 hours).

@mattwoods8381

7 ай бұрын

@@yardstickwhack I used my oven.

@9marcosribeiro

5 ай бұрын

Celsius or Fahrenheit??? 😂

I know what I'm a make next😅

I cut the beef with the grain. Much better.

He looks like Leo DemoCrapio.

lol to be fair the slices you are cutting are no where 1/4 inch lol those are like half inch lol at least.

Peices to thick, $12 for about 16 Peices

@Paleotech1

8 ай бұрын

Nope, perfect and doesn’t eat like plywood

@Roger__Wilco

4 ай бұрын

@@Paleotech1 Honestly to me this just seems like it comes out like way overdone steak from the unnecessary thickness, much more like plywood and I wouldn't even call it jerky.

Sir. Not 1/4 inch.

Drying meat kzread.info/dash/bejne/X5V1z9h_p5ardco.html

I bet that tastes amazing but thats not real beef jerky.... real jerky is shelf stable and wouldn't go bad after 3-4 days

@crookgaming3615

4 ай бұрын

same marinade just use pink salt, will be shelf stable for weeks

@wiz4020

3 күн бұрын

Technically you're right but, I make my jerky this way without using nitrates! I store mine in glass jars in the fridge or I freeze them for longer storage! I don't have a smoker, I make my jerky in a dehydrater!

Way too thick! I have found that seasoning after you remove from marinade

@daltongroff9749

4 ай бұрын

I like my jerky on the thicker side 1/4". Marinade for around 16 hours then season with pepper right before the smoker

@daltongroff9749

4 ай бұрын

That's with a cross grain cut though. Not with the grain. Marinade 2 days before for cross grain as it doesn't soak as well

Those are supposed to be 1/4" slices? Dude, those are steaks.

If your going to do a howl video with a marinade. Give the amounts you use. We are not mind readers

No no sir I did not like the long string feeling

Hard pass. I made jerky like this when I was 12. I want mine dry, and zero sugar. 1/8" 50/50 soy sauce and balsamic vinegar. If you want to save money on meat get some tilapia from the seafood section. Lastly use a little chief smoker with cardboard around it and cut across the grain.

@royjohnson465

26 күн бұрын

Balsamic vinegar is expensive. I had a Little Chief Smoker and it did not work outside when it was used in cold weather. I should have wrapped it in cardboard to contain (keep in) the heat.

@nathanbeisley

26 күн бұрын

@@royjohnson465 agreed, I ran the chief for 12hours with no effect on dryness on a 65 degree evening and then put the cardboard it came in back on the outside and it then dried out the meat. This can be useful though if you are just trying to smoke something like cheese. It's just not well documented to use insulation. Balsamic vinegar is expensive but the acid does wonders for the flavor.

@royjohnson465

26 күн бұрын

@@nathanbeisley ~Thank you for the very good report and advice. It was a big mistake of mine to give my Chief Smoker away. I should’ve kept it and tried the insulation thing then I would’ve kept it. I live in a very cold climate way far north. It would not work for me, but then with insulation it would’ve worked. Like you said insulation was not well documented and I didn’t know about at the time. I would never ever use it indoors of course. But for strictly smoking cheese for taste then it would’ve been fine where it does not need any heat to cook. I would like to try balsamic vinegar and soy sauce to soak jerky in sometime.

@nathanbeisley

26 күн бұрын

@@royjohnson465 peppers too. Smoking peppers is great!

I stopped to look over the recipe. But i find sales pitches.

Good job, but if you want to look a little more professional use the right knife for the job. I know that's a cool looking knife but no chef or butcher would use a chefs knife to trim or cut meat, that's for vegetables. Use the long thin width filet / boning knife for meat. No not a fish filet knife, I'm sure you have one that came with a set.

@AlexPatterson-co4gh

Ай бұрын

Always this guy in the chat.

Come on bro it ain't jerky...

You talk too fast.

@royjohnson465

26 күн бұрын

Only if English is not your first language.

That’s a lot of throw-away plastic using this method dude.

@CarbageMan

Ай бұрын

You can get a vacuum container for marinating, and use mason jars for storage (with a vacuum attachment as a bonus.)