Hey there guys I hope you enjoyed the video! As always I enjoy your feedback and future video suggestions. If you liked it and want more like and subscribe!

Duncan, love your videos. You spill all the tea with delicious meat treats. Just wanted to tell your audience that chinese five spice powder is an acceptable substitute for California Ham Spice. I kind of like it more, in fact. Keep up the good work.

Finally a recipe without soy

I just put a batch in the refrigerator. I'm can't wait to get it in the smoker tomorrow. Thanks for all of your videos.

Excellent description of various procedures. Well thought out.

This is by far the best video I have ever seen on Jerky making...Thank you so much!!!

@duncanhenry

2 жыл бұрын

Thank you Matrix Admin! Glad you liked it!

Always enjoy your videos with all the fine details of clear explanations on the process. Looking forward to more! Keep it up

@duncanhenry

3 жыл бұрын

Hey Gerald thank you for the comment. I am glad you are still enjoying them.

Keep up the great work with these videos! I sure appreciate the fact that you are informative and thorough! Keep making them as it helps all of learn and the information in them is invaluable!

@duncanhenry

2 жыл бұрын

Thanks for the encouragement Peter, ill keep them up!

Man I’m loving this channel.

@duncanhenry

2 жыл бұрын

Lol thanks n j. That pumps me up!

Awesome..well explained ! Watching from the Philippines Thnx!

very nicely done thanks

like the little bit of irish when you tip one back !

Thanks for this. It gives me another idea for venison this fall. Wish me luck!

@duncanhenry

3 жыл бұрын

Your welcome and good luck!

I love this video . I have my local butcher slice the eye of round .Then I use bought flavor of my choice. Marinate in the fridge overnight. Then separate the next day and lay them in my dehydrator , then set the temperature and time then let it run till done !!

@duncanhenry

3 жыл бұрын

Can't beat homemade jerky! What is your go to flavor?

I made some elk jerky with your recipe. It turned out fantastic!! Thanks for making these videos...they are great!! I also made some elk Summer Sausage with your recipe and it is sitting in the fridge for a three day wait before smoking.

@duncanhenry

2 жыл бұрын

Thanks Gordan I am glad you liked it! I hope you liked the summer sausage as well those three days are going to make the flavor that much better.

Very similar to how I have been making jerky. Excellent videos 👍 please keep up the good work.

@duncanhenry

2 жыл бұрын

Awesome! Thank you!

We bought some of your beef jerky at Hawk Tail last weekend and it's some of the best we've had! The chipotle honey was *chef's kiss*

@duncanhenry

2 жыл бұрын

Thanks Darlene! That's great to hear I'll have to add the Chipotle honey to the video list. Thanks again.

First, thanks for the awesome detailed videos. They are very helpful. So just to clarify, are you only adding smoke for the 1 hour “smoke” stage? Or are you adding it the whole time for the last 3 hours/stages?

love that jerky!

Just to let you know your channel is great, I love making sausages although I’m new. Just made your recipe for Bratwurst, came out a treat:-) don’t give in with the channel, slow start but I’m sure it will grow. A walk around your meat shop would be good. Many thanks

@duncanhenry

3 жыл бұрын

Thank you Christopher, I appreciate the encouragement. I'm happy to hear you made it and enjoyed it! Sounds good Ill give a tour of the meat shop in a future video. Thanks again!

Having seen some of these great videos I can see i will have to allow for a sausage/jerky/bacon station and a bigger fridge when redesigning the kitchen in this house I just bought! There is a butcher sells in bulk here so saving $$$ and getting better quality than from supermarkets (fairly rural village here.)

@duncanhenry

Жыл бұрын

Nice! Enjoy the rural life and sausage making!

Excellent videos, hard to believe that you don't have more views&subscribers!! Thank you and keep up the good work! Greetings from Nova Scotia! PS Its time for me to make some sausages&jerky again.. just ordered some hog casings from Halfords.

@duncanhenry

2 жыл бұрын

Thank you very much Fabian. Its going up slowly. Thank you, I hope to make it out to the Maritimes one day! Nice enjoy that its always fun and you get snacks at the end!

Wawow what I like also, is that it doesn’t look like a Mummified meat. Really great. Thanks.

@duncanhenry

2 жыл бұрын

Thank you very much. Mummy meat would be a turn off for sure!

New Sub here...cheers from Kelowna

Hi Duncan doing different flavors of jerky have you used your smoker as just a dehydrator not using smoke in some cases don't want a smoke flavor

Have you ever made South African Biltong ? You should make a video. Thanks

Would it be advisable to pre-mix the spices along with the water? Pros and Cons???

How long can you marinate in a vacuum sealed jar stored in frig?

Could you show us how to make the thick cut jerky bites you were talking about. I would love to see the finished product. Can't find it in my area and would like to try and make some. Thanks!

@duncanhenry

2 жыл бұрын

Will do! You will love them.

I've made Beef Jerky, Deer Jerky time and time again. Tried drying the jerky in the oven one time and then I've used the Dehydrator. I honestly think the Dehydrator cooks and taste much better than the jerky in the oven. I've only used Eye of Round for my meats. I've used 4 eye of round each time I make the jerky. If I was to compare the little bags in the store with a little bag of homemade jerky. Store bought jerky cost about $13.00 for store bought stuff, but the homemade jerky taste much better and for comparison the homemade jerky should cost about $35.00 for the little bags like the little bags that of the jerky in the store. Yes, it's that much more better tasting. Albeit I soak the meats in a bowl of Worcestershire and Teriyaki for overnight to really get that flavor in the meats. And On the dehydrator it takes 4 hours until the right consistency. It takes me 2 days to do jerky and to clean up the slicer and dehydrators.

@duncanhenry

3 жыл бұрын

Hey there Brandon, I apologize I missed this. Absolutely the money you save doing this stuff yourself is awesome. A bit up clean up here and there but like you said its better quality, you know exactly what's in it, and its kind of fun. haha I hope you keep it up and thanks for watching.

Great video, a little heavy on the information but all around great video 👍

@duncanhenry

3 жыл бұрын

Hey Scott, thank you very much. Thank you for your input too.

Is that ps seasoning pro smoker it's made not far from me in Wisconsin

@duncanhenry

2 жыл бұрын

It sure is. I really like it. Great price compared to other products out there.

Quick question is there a reason you increase you sodium erythorbate amount on the jerky to 1.5g/kg vs your standard .5g/kg on your sausages? Thank you for all your informative video they are awesome really enjoy the channel and you explaining your recipes and not just using premixed seasonings!! Keep it up!

@duncanhenry

2 жыл бұрын

Thank you very much Slavik. The reason being is that the curing process on whole muscle things like jerky is slightly slower. Without the use of something mechanical like a vacuum tumbler to speed up the cure a little extra cure accelerator helps.

@slavikborisov9176

2 жыл бұрын

@@duncanhenry I got ya awesome thank you appreciate all the info I will be trying some of your recipes in the near future!!

How do I get all your recipes

Round? Eye-round? Looked it up and it's topside and silverside, which are the exact same cuts I use for biltong. Great video.

@duncanhenry

3 жыл бұрын

I'll have to touch up on my international cuts. I have never made biltong before but I have a couple South African customers who have asked for it before. Glad you enjoyed the video!

@vaazig

3 жыл бұрын

@@duncanhenry It's actually very simple. The main difference is that it's not smoked or cooked, it's dehydrated after getting marinated. I've only been to Zimbabwe and not South Africa, but they're very much into biltong, droewors and of course boerewors. I make all three. The last one is just a kind of sausage. If you make either one South Africans will love you! 😅

@vaazig

3 жыл бұрын

Oh, and no sweetness at all. I love savoury, so it's more appealing to me.

@duncanhenry

3 жыл бұрын

Haha well I may have to dip my toe into biltong then! I'll start practicing.

what wood type did you use to smoke the jerky

@duncanhenry

3 жыл бұрын

I use hickory for pretty much everything in the shop.

Food safery guidelines in Fahrenheit are 40/140 to keep it easy

In New Mexico, they like the jerky cut across the grain, super thin and dried to the point it cracks in half when folded, worst stuff you ever tasted. It sucks every bit of moisture from your mouth and has no mouth appeal. I make my own jerky, cut with the grain, about a eight of an inch thick and dehydrated at 145 for about 6 hours depending. The meat is somewhat flexible and fights back a bit when taking a bite. I'm going to give your method/spice blend a try next time.

@duncanhenry

2 жыл бұрын

Hey there K. That doesn't sound good, you'd have to be making your own! I hope it turned out and you liked it!

Hi Duncan, thanks for this informative video, question. Which taste better? Dehydrate then Smoke? Or Viseversa? Thanks 👍👍👍

@duncanhenry

2 жыл бұрын

You can usually Dehydrate in the smoker if it has a fan and heating element. So its just a matter of personal preference if you like the smoke flavor. I do haha I would smoke before it is dehydrated though. Might not stick as well if it was pre-dehydrated

What # cure do you use for jerky #1 or #2

@shoover17331

Жыл бұрын

He uses cure#1. Anything curing less than 9 days cure 1. Longer than 9 days cure 2

@chkchkpap45

7 ай бұрын

I know this is a year late, but (for anyone in the future) you would use number 1 for jerky, let it sit for 24 hours to do its work, and then smoke/cook. You can eliminate the 24 hour wait time if you use cure accelerator. Cure #1 has ONLY nitrIte in it, not nitrAte. Cure number 2 has both nitrIte and nitrAte, and is for long term cures like salami and prosciutto etc. stuff you let hang for 35 days plus. The time is required for the long term chemical reaction/translation of the nitrates to turn to nitrites, then the nitrites into nitric oxide (which is a gas and what ACTUALLY does the job of curing the meat). Cure #1 doesn't have the nitrAtes in it, so it's only good for short cures, but still requires at least 12 hours for the nitrites to begin converting to nitric oxide to actually cure the meat, which is why 24 hours is what's recommended. 12 hours to convert, 12 hours to actually cure under the nitric oxide gas. Please watch "2 guys and a cooler's" video on curing salts. It's one of the most informative videos available, without buying tons of books and doings years of research on it haha.

Buttery Prime Rib from PS seasoning

@duncanhenry

3 жыл бұрын

O my that sounds good. I may need to order that to play with.

With the grain and against the grain are the exact same thing. I think you meant to say across the grain for the more tender products. for example, if you are canoeing on a river your canoe is pointed the exact same way in the river, but if you canoe across the river it is a 90 degree difference. Make sense? Or if you are cutting some wood, it you cut it with the grain it is called ripping, doesn't matter which end of the board you start on as you put it through the saw. But if you cut across the grain it is called crosscutting. Both meat and wood have the orientation oc grain obviously. it is in how the fibers or gain is cut.

@toddharris5308

8 ай бұрын

Are you sure about that. In my world against the grain is the same as cross the grain.it’s opposite of with the grain.

There's a small, independent grocery near me. Once I was in there and dropped a bottle of liquid smoke as I was grabbing it off the shelf...It broke.... I'm too embarrassed to go in there again after the smelly pain I caused them..... PSA... Don't drop the liquid smoke! The smell will remain for a long, LONG time.... Duncan.... I was wondering why your delivery is so precise on so many levels.... Now I get it... You studied at Olds..... You get the science. I never did. Very cool man! Now you make sense! LoL! You're a trained pro... Not enough of you out there anymore...... I think I've been requesting some whole muscle stuff for you to do videos...... but you seem to like sausage as much as I do.... OK... Something near and dear to me... That I think many have never heard of... I only made it once in Calabria with my old uncle Fracnesco..... (he has a secret porcini spot). anyhow.... If you haven't tried N'Duja..... it's something special..... N'duja Food for thought? Thank you for all the effort with these videos

@duncanhenry

2 жыл бұрын

Lol that is funny, yes it is quite bitter smelling. Well thank you very much that is very kind. Olds college is a great program. I hope to be getting into whole muscle stuff in the future but I have a few more sausage videos to knock out yet. I am thinking maybe you could be the whole muscle curing man on KZread?

@joealta3450

2 жыл бұрын

I like curing capo but I’d never be as comfortable in front of a camera as you. I’m happy to observe and learn :) It doesn’t matter what you work on here… I pick up something with each video. It’s all great stuff. Thank you!

Have you ever tried this recipe in a ground style?

For grams per Lb ÷ his recipe by 2.2045 (edit I put this here for every time I come back to use this recipe lol)

Where is the recipe

I heard it can be made from flank steak

@duncanhenry

Жыл бұрын

Yup you can essentially make it from any cut so long as it isn't too tough.

Blah blah blah blah

@duncanhenry

Жыл бұрын

Hey too bad you didn't like it thanks for watching though Mandy.

Too much gabbing, not enough sausage making! 8 minutes in before making the first cut!

@duncanhenry

2 жыл бұрын

Thanks for the feedback. Fast forward 8 minutes would be my suggestion.

@murrayg8786

Жыл бұрын

@@duncanhenry keep up with the explanations, I learn lots from them.