The absolute best video for how jerky is made on KZread in my opinion. Brian AND Ms. Shayla I wish you guys all the best and success in your business. Thanks for showing us how it's done and being so generous in sharing your knowledge. You guys do have the best beef jerky I've ever tasted. No joke!

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Thank you for the kind words, Jack! We did our best to provide a thorough tutorial on how to smoke jerky. The video is a little longer than I hoped, but its pretty comprehensive and hopefully easy to follow. I appreciate you watching and commenting. We are big fans of your channel!

@shayladavis1114

4 жыл бұрын

Jaxx, thank you so much!! We had so much fun making this video! And I hope it's obvious to everyone that we love what we do. Maybe one day I'll be as good as Brian in front of the camera...nah, that'll never happen lol, he's a natural and I'm better holding the high tech filming device lol!!! Come see us again soon!! Or maybe we need to come to your neck of the woods? 😁

i love making jerky for friends and family on my offset smoker

my secret to deer meat is curing salt in a little bit of water for the first 12 hours after i butcher so i love that yall use that on the jerky

I wanted to make jerky but after seeing all the equipment THAT I NOW WANT, I will have to start saving up my money. Especially that tumbler. Wow....thanks

Thanks for the information! ❤ God bless you guys

Thanks for sharing !

Thanks for posting, looks delish quality. 👍

Great video. It shows the care that goes into making Smokehouse Bayou Jerky. Love this

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Harneal Media thank you, Sir! The site looks a lot better!! Thank you!!

Great video Brian! I love how you break it all down in this video

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Southern Coastal Cooking ™ thank you bud!! I’m honored that you watched and commented!!

Great info and video. Love you guys, it’s like watching friends doing what they love doing!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you, Oscar! We appreciate you watching and commenting! - Brian

Loved this video

Navy Veteran in Nations Oldest City. Thanks for sharing. Although I don't have the equipment ya'll have, I do from time to time make my Gramps Southern Pride Jerky. Appreciate your videos, learn something new every time.

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you for commenting. I’m glad you found the video useful and thank you for your service to our country!

awesome vid!!!!

Ive waited for a very long time to see jerky being made without soya sauce and other dark sauces,from Canada i wish i could get over and try some.I really want to make some now,i really thank you you are the first of a tonne of videos ive seen where someone has showed how its done. I respect you and i thank you again.

Great job guys I am inspired

You guys are amazing! 🙏🏼

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you for watching and commenting!

Great video, just watched this one for the 2nd time. Placed my first order of spices and jerky last week. Looking forward to receiving my order. Glad I found your channel.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you! We appreciate your order and certainly hope you enjoy it. We tried to be as thorough as we could on this particular video. Thank you for watching and sharing your thoughts. -Brian

Love the longer video. Thank you so much for the info, God bless!

@SmokehouseBayouSmokedMeats

Жыл бұрын

Our pleasure! Thank you for commenting!

You were both a pleasure to watch. Thanks for sharing!

@SmokehouseBayouSmokedMeats

5 ай бұрын

Thank you 🙏

You all really know your jerky! Great video watching the process. Time is $$$ and you live and learn with your equipment. It's amazing that you two crank out so much jerky!

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Thank you for watching, my friend! Now you can show Duke where his treats will be coming from! LOL

@shayladavis1114

4 жыл бұрын

Thanks, Rob!! Give Duke a pet for me!! 😊🐾

I just ran across your video today and I must complement you. Looks absolutely awesome and it shows by your video that you’re not hiding anything and you take great care in pride in your product. Happy new year to y’all and I wish you lots more success.

@SmokehouseBayouSmokedMeats

Жыл бұрын

Thank you so much

By far, the most insightful video on the science of making beef jerky that l have seen!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you! Glad you enjoyed it!

Great video ❤️❤️

Really enjoyed your video

A vacuum tumbler is a key to producing soft shelf-stable jerky. You can marinate your meat for three days and still not get anywhere near the pickup of the marinade solution. As he describes, the vacuum tumbler opens up the meat fibers and allows for the marinade to penetrate almost all of the meat. You don't need an expensive one. The one I have was around $150, and I do five-pound batches with it, but it will hold more. It was worth every penny. If you want to learn how to make good jerky, listen to this guy!

@SmokehouseBayouSmokedMeats

4 жыл бұрын

James McCloughan Thank you for commenting! Tyrone the Tumbler has made our life easier and our jerky better! Happy jerky making!

@mmark66

3 жыл бұрын

James McCloughan where do you get a vacuum Tumblr for $150 I want one of those

@ubroberts5541

5 ай бұрын

Unless you cut your slices a bit thinner than 1/4 inch and always with the grain.

@jamesmccloughan1057

5 ай бұрын

@@ubroberts5541 The vacuum tumbler opens up the meat fibers so the marinade can penetrate every part of the meat. Meatgistics (TM) tested many different methods on one of their videos. They concluded the tumbler was the key to soft jerky as well. They also have a different temperature ramping cycle, but I've found @smokehousebayousmokedmeats temperature to be easier and produce just as good results, if not better. I'm not saying you're wrong, but I never had any success with producing soft jerky with thinner meat.

That’s absolutely fascinating, I really appreciate the walkthrough of everything Brian and Miss Shayla! I’m with Jaxx, it definitely is the best jerky I’ve ever had by far and now I know why. Take care y’all and have a great weekend!

@shayladavis1114

4 жыл бұрын

Thanks so much, Charley!!! We appreciate that!! Hope you have a great weekend!! 😊

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Thank you, my friend! I hope you enjoy your weekend!

Excellent video! You folks are top notch! I learned more about making jerky in this 26 minute video than I have in 38 years! Keep up the good work!

@SmokehouseBayouSmokedMeats

4 жыл бұрын

noral101 1 We sure appreciate the kind words! I’m always happy when someone finds a video helpful. Thank you for commenting!

Awesome video. I'm going to have to try your product

I fixin to make my first batch. Thanks for the inspiration

@SmokehouseBayouSmokedMeats

4 жыл бұрын

mickvk go for it!!

I can't even look at a salt shaker anymore without my feet swelling up but I used to be a connoisseur of eating all kinds of jerky and this stuff looks like some of the best out there. I enjoy your videos, thank you for sharing the process and helping the vets as well.

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Crunch Munch thank you for watching! I wish you could try it, we sure love smoking our jerky. Have a great weekend!

@redrustyhill2

7 ай бұрын

Ditch the industrial waste they sell as table salt and use celtic sea salt, you wont have those issues.

Fantastic video! Just received my jerky order this week. Loved the hickory smoked and spicy cherry. Need to place another order for the pecan smoked.

@SmokehouseBayouSmokedMeats

4 жыл бұрын

John House thank you for giving us a try! We love getting feedback from our customers! Enjoy your weekend!

THANK YOU SO MUCH FOR SHARING. I AM GOING HAVE MY SON ORDER ME UP SOME. DANG THAT LOOKS SO GOOD. AND THANK YOU FOR SUPPORTING OUR VETRANS. YOU ARE A TRUE AMERICAN.

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you, Doug.

Thanks yall, learned a lot.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Awesome!

thank you guys awesome video

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you!

Great video! I had my first ever batch of jerky smoking in my WSM when I ran across your video. I was interrupted half way through so I didn’t do the increase to 260F, so I will try that next time. For a first batch mine came out pretty dang good but using your video as a guide I’m willing to bet my next batch comes out even better!!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

That’s Awesome! Good luck and let us know how it turns out!

Thank you all so much I've learned alot I was wondering what shelf life do the bags of jerky have and what oxygen absorbers do you use ? Thanks again

Very cool 😎. Thank you

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thanks!

Great video family

Oh hell ya great job!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you!!

Great video guys. Well done.

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you!

You folks are in my wife's hometown so you know I'm gonna put my order in .Fantastic video !

@SmokehouseBayouSmokedMeats

3 жыл бұрын

ken moon That’s great! Thank you!

Looks good

Great video. I love the rotisserie. I have a Cadillac smokers rotisserie built in Sikeston Missouri that I drove from Southeast Texas to get. Wish i had the big bucks i would have definitely have a southern pride they are the best in the world. Great looking jerky

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you! Good luck with your bbq and jerky smoking!

G'day from Australia, Brian and Miss Shayla, I caught your Video with the Trekking Guy with that long white beard and started my first batch using that recipe plus a little Tasmanian Pepperberry Mustard. I'll be running that batch through my UDS tomorrow. I'm glad I decided to follow up on you today, this video is definitely one of the best videos I've seen to do with American Smoking, it's right up there with Aaron Franklin's Videos on BBQ. Great information, concise explanations and a great sense of humour, you two are obviously proud of what you have achieved and rightly so. I'll definitely swing by next time I'm in the USA, whenever that will be given the current circumstances. Cheers Lazy Dave

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Dave, thank you for the kind words! We do love what we do. We’ve recently moved to Alabama and opened a small BBQ place in addition to our jerky. We would love for you to stop by. Have a great day! Brian

This Video is the "Bomb"... OMGosh.... Brian I am so glad you told me to look for this video... "Amen". and I was so impressed with Shayla " Xena Warrior" skills with that Axe ... So impressed. Thank you'll so much for taking the time to make this GREAT Informational Video... I want to be you'll when I grow up...

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Judi Christopher thank you! Shayla is definitely talented. Smokehouse Bayou wouldn’t be much without her!

CHEERS FROM CANADA EH Y'all are just awesome Awesome channel Awesome people GREAT knowledge 💯👍😁 Keep EM comin

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you for watching!! Send us some cooler weather please!! LOL

@MrMotovader

3 жыл бұрын

@@SmokehouseBayouSmokedMeats LOL.. I'll try... good thing I live in the warmer part of Canada I'm in the west coast British Columbia in the interior of British Columbia it's pretty warm here today 37°.. CHEERZ EH 👍🔥💯

well after watching the jerky Vid a couple of times I decided to order . Man good stuff I never had jerky that you had lick the gooey goodness from your finger tips both the jerky and burnt ends good stuff Thanks Again Lance

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thanks Lance! We are glad you enjoyed it!!

Great video B

@SmokehouseBayouSmokedMeats

8 ай бұрын

Thank you 🙏

What a process, I'd love to try some.

@SmokehouseBayouSmokedMeats

2 жыл бұрын

I hope you will!

Just got my package today of a whole bunch of your goodies. I’m sitting here watching you smoke the beef jerky while I enjoy a bag of your hickory smoked version. Super excellent jerky you can taste the quality. The handwritten note is a very nice touch. Thanks

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you, John. We certainly appreciate your order and your kinds words!! Hope you have a great day! -Brian

@johnweimer3249

2 жыл бұрын

@@SmokehouseBayouSmokedMeats Thanks, holy cow the barbecue sauce is insane. I finished off almost a quarter of the bottle on a spoon. LOL By the way I just ordered more of that barbecue sauce and I’m hoping to get it for my wife’s birthday barbecue this coming weekend. 🤞

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Awesome! I’m glad you like it. I saw your order. I will ship it tomorrow. Hope she has a great birthday!

@johnweimer3249

2 жыл бұрын

I got your sauces just in time for my barbecue, thank you so much!

love your video and thank you for the awesome tips and tricks to smoking and marinating jerky, I noticed you said a lot of peoples smokers will only go to about 170 to 180 degrees but fortunately I have a Master built verticle electric smoker that will go from 35 degrees to 275 degrees, and I use to smoke mine on 165 for 5 to 6 hours but with your help I follow the exact cooking time you you've instructed and after that I bumb it up to 260 and it comes out perfect!!!!!!! again thank you for the tips and tricks and I look forward to ordering and trying all 6 flavors of your jerky!!!!

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Andrew978 thank you for watching! I was referring to large commercial smokers in many usda facilities when I brought up the temperature capabilities. But the smoker you have is similar to what I started with years ago. Can’t wait to hear how it works for you!

@JGrizzel

3 жыл бұрын

Would this Masterbuilt electric smoker be something you would recommend for home jerky? Or would there be something else?

Escatawpa Ms. Here glad I found you!!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Shayla is from Moss Point! Glad to have you! Thank you for watching!

Thank you for making a great how to veido

@SmokehouseBayouSmokedMeats

8 ай бұрын

We enjoyed doing this. Thank you for watching.

Hope this helps... A marinade, under current language and slang terminology, can be a dry or wet combination of ingredients. Although, if it starts out dry, it's actually a rub. It's just use/ intent that starts it sliding into the grey areas of definition. "And there's the rub of it." lol The term marinade is French in origin, 1675-85 and originally meant to cure a meat in a brine. Now, often with a vinegar or wine base along with oils herbs and spices, it is meant to steep meats, fish and vegetables for a period of time before cooking (heated drying/smoking/dehydrating is a form of cooking). Happy trails 👣

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thanks for sharing!

Awesome content you two! How many # per day do you do in your Southern Pride 500?

I really enjoyed this video. I have a DC Curtis table top vacuum tumbler that can do 8 lbs at a time (expensive but bullet proof American made). I've been doing wet marinade with it. I'm going to try the dry spice method now. I've got a Camp Chef Woodwind Pro that does a great job smoking. Are you still putting smoke in when you bump it up to 260?

Tuned in from NC... love what you guys/gals do! Thinking of doing small scale pellet smoker jerky for family and friends with an official look. Can I ask who supplies your bags and did they customize your labels as well? Your end product presentation is awesome! Thanks and Best Wishes

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you! We order our bags from PBFY and we designed our label. It’s gradually changed over the years. Good luck w your jerky making! -Brian

I love jerky, so I’ll just order it from you’all.

Joined after watching your dehy vid 👍

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you!

awesome. what is the expiration length?

where can I find one of those vacuum tumblers? I am in Australia

Hi, I think I already commented but I have a few questions about your equipment. What do you think of your tumbler? Would you recommend that model? Also, what is the machine that cuts the big pieces into small pieces? I need one of those desperately.

This was a very good video to watch. I'm just new to the world of smoking. I got my smoker, grinder, casings, and curing salt. I'm just doing my first jerky tomorrow. It's marinating tonight. My diet is very strict with low to no sodium, so I wanted to find a recipe to make sausages and other smoked products that I can do that with. I grew my own celery and dehydrated it at 115, then I grind it to a powder. Through my research, I learned I could use this in smoking recipes as a cure. I'm just not sure how much yet. You mentioned celery powder... so I went and added 2 teaspoons to my jerky marinade. My marinade is done with organic soya sauce with super low sodium, Worcestershire sauce, garlic powder, onion powder, red chili pepper flakes, and honey. It equaled about 1 cup for the marinade all together ... for my one pound of meat. I may have made my meat a little too thin... 1/4" about or less on some parts. So it's sitting overnight marinating now. Tomorrow morning I will put it in the smoker, little big chief, and smoke it for 2-4 hours... not sure just how long really. Then like you said, I think I'll put it in the oven after at 260 to be sure it kills any invisible bacteria for 5-10 minutes... just in case. I hope this works!! Next is sausage... any tips or insights for my special need would be so appreciated. I do have the salt cure, but I just don't know how much I should use per pound. I would like to not put any salt in my sausage, just celery powder and other seasonings, or at least reduced salt if it's really necessary. But if it's just about a salty balance for taste I would rather avoid it. Thanks so much!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Inner Power Works thank you for sharing your plan with us! Since you are doing such small batches, you could consider avoiding the cure salt all together and simply use refrigeration. Just a thought. Good luck with your smoking. Let us know how it turns out!

@innerpowerworks7919

3 жыл бұрын

@@SmokehouseBayouSmokedMeats I do want to be able to keep jerky handy for when I'm out and about traveling, so it doesn't need refrigeration.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Inner Power Works Understood. Hitting the necessary water activity level, cure salt or another preservative, proper packaging and an oxygen absorber are all part of a plan for shelf stability. I’m not as familiar with sausage processing as I am with jerky, but there are many resources available. If we can help you in any way please let us know.

@innerpowerworks7919

3 жыл бұрын

@@SmokehouseBayouSmokedMeats I did my first batch of jerky and it worked out really well just using the celery powder. I have a little big chief smoker, so I can't adjust the temperature. It was a bit cool outside in the morning so it took a while to build some heat. Finally, I just wrapped a heavy towel around it and clipped it to help insulate it. Just an improvising moment... which worked well. I used celery power that I had dehydrated from my harvest. I used no extra salt of any sort. It was actually really tasty and no one noticed there wasn't any salt in it. I used a super low sodium coconut soya sauce, Worcestershire sauce, honey and other spices along with the celery powder. There's a little bit of sodium in the liquids, which is enough for me, but not so much I'm in a battle. Anyways, I just wanted to share that with you. I have since made a super batch of teriyaki and regular spicy. Then I vacuum sealed it and put it in the freezer. Note: I did use a dehydrator to help dry the jerky before putting it in the smoke to help reduce cooking time and ensure it's cooked to temperature. Then I smoked it. Worked fine. The only thing is not to dry it out too much before smoking. When I can I'll be buying a smoker with more heat control and larger! I also made my sausage with the Prague curing salt #1 and a very low amount of sodium... and it worked fantastically! It's a whole new world of smoking for me that I'm looking forward to now!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Inner Power Works it sounds like you are getting it figured out! That’s great. Before going commercial with our jerky, some of the most fun smokes was when I was trying new formulas and tweaking flavor profiles. R&D is rewarding! Thank you for letting us know how it went.

Oh My Lard that was wonderful to watch even for the 4th time. Thank you both so much for a behind the scenes process for all the love and work that all goes in to each hand made small batch of jerky. One of my favorite channels on KZread! I just have one question - is there a certain salt brand and style you can recommend... salt varies so much in size and weight. kosher salt brands and then regular table salt. Thank you very much.

@SmokehouseBayouSmokedMeats

4 жыл бұрын

BowMeHunter74 Thank you for watching! I simply use iodized table salt. Usually get it at Sam’s Nothing special about it. Have a great night!

@BowMeHunter74

4 жыл бұрын

@@SmokehouseBayouSmokedMeats Good morning SBSM, Thank you so much for clarifying the use of iodized table salt. I'm not too familiar with the characteristics and weights of the iodized table salt as I've only used kosher salt in the past when seasoning bbq meats. My wife picked up an eye of round on sale that we were going to make in to thin sliced roast beef but, the last 2lb batch of jerky we made by seasoning with 5oz of Smokehouse Bayou’s BayouDust was gone in two days - we are ordering more Dust as it was wonderful! On the roughly 5lbs of eye of round we have to make some jerky... would about 3 ounces of the table salt get us in the ball park for the amount of salt to use without be too salty? thanks so much for taking the time to repond - it means a lot. Have a great day, everybody!

@SmokehouseBayouSmokedMeats

4 жыл бұрын

BowMeHunter74 Fantastic! I’m glad you enjoyed your jerky!! In my marinade, I average about 1oz of salt to every 3lbs of meat. Obviously, I have other ingredients as well, but that is my salt to meat ratio. I hope you find this helpful! Thank you!

Hey Southern Pride smokers. They used to have a manufacturing facility in Marion Illinois till it burned down and they moved. I used drive a semi and had some pickups from them from time to time.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

We love our Southern Pride Smoker! Thank you for watching and commenting!

❤I ALWAYS WANTED TO HAVE MY OWN BEEF JERKY BUSINESS ❤ THANKS FOR THE INSPIRATION 🎉

I need about 5 pounds of that straight out the smoker un cut lol great video awesome job you guys do

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Willam Ballard we will be glad to make as much as you like, Sir!

Great video and very helpful. Can you tell me what kind of bag you recommend to use to help shelf life? Also what size oxygen absorption packet would you use per bag of jerky? Can you recommend where to get bags and oxygen absorption packet? Thanks!

@SmokehouseBayouSmokedMeats

3 жыл бұрын

We get our bags from PBFY a d we use a 50cc O2 absorber. Good luck!

Hi. I liked your video a lot. I make large quantities of jerky and I am always looking for ways to speed up the process. Can you tell me if you recommend the food tumbler that you use? I see this video is 3 years old so I hope you even read this but after 3 years do you still use and recommend the model tumbler you use. Also, what do you think of the F19S? That looks like a big time saver also. Any help and comments are greatly appreciated. Be well. On a side note, I ordered some of your jerky. You have a fantastic product.

Jerky marinate 4lbs of meat to 1lb of marinate - Garlic powder - Salt (a good amount) - Brown sugar (a good amount) - Little bit black pepper - Little of cayenne - Sugar - curen salt - 9:30 learning about jerky 11:19 -50min tumble equivalent to 2day marinate 20:00 7lbs of brown sugar for 72lbs of meat ounce of black pepper 3 ounce of curen salt to

What type of tumbler is that? Is there a link where i can buy one

Sir and Ms Shayla, outstanding video , any chance you can ship to Scotland

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Unfortunately, we currently do not. However, we are working on international shipping very soon!!

do you ship to canada? i would love to try these.

Just made 2lbs several hours ago, got on KZread and saw this ( no chance I'm being tracked....LOL ) Great video and count me in as your newest subscriber...Thanks

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you!

Great Video , What happened to all worcestershire sauce you got me going into all my batches.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

I still love using Worcestershire when we dehydrate jerky for our family. I think it was my mom’s favorite marinade, in my childhood.

This is good work sir ! Small question tho, how can i not use this much sugars and get the same result? 😅

@SmokehouseBayouSmokedMeats

Жыл бұрын

You’ll need to use more salt, or extend the smoking time.

Hi from the UK.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Hello! Thank you for watching!!

"Thumbs UP"

This is excellent and appreciate the tips. Once you get the smoker up to 260 F then shut it off, how long do you leave the jerky in the smoker or do you take it out right away? Thanks and have subscribed. This 69 yr old granny just got an electric smoker and looking forward to making jerky. I'm making 20 lbs of bacon right now for the neighborhood lol.

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Thank you for watching and subscribing! I shut the smoker off as soon as it hits 260°. Happy smoking!!

@oso8595

8 ай бұрын

How long do you leave in there after shut off

Greetings from Crazy Dutchman BBQ in Holland.

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Hello! Glad to have you!

usually only do 6lbs of beef at a time so i come out with very little jerky but im super small business just doing my own thing and doing my best

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Man we understand. We started very small with a Cajun Injector smoker. We could only smoke about 4-5 lbs at a time. But that’s where I “honed my craft”. Thank you for watching and good luck!

What is the name of the machine you use to cut the cooked jerky into bite size pieces?

I sure would like to know how much ingredients to mix up 5lbs of meat

Smokehouse Bayou, Question how long do you run it at 260 degrees few minutes or just look at it and see when it starts to caramelizes. Nice video, love making jerky at home. Peace Luke T

@SmokehouseBayouSmokedMeats

4 жыл бұрын

When our smoker reaches 260, we shut it off. That makes it caramelize and is the last lethal step, also. Thanks for watching!

@lukethedriftersghost4882

4 жыл бұрын

@@SmokehouseBayouSmokedMeats thank you for the info amazing video watched it 3 times already.

@SmokehouseBayouSmokedMeats

4 жыл бұрын

@@lukethedriftersghost4882 Awesome! I hope it helps!

Hey Brian, love you videos and I am going to try my hand at some jerky. What are your thoughts on outside blade mock tender beef for jerky? I am looking at todays flyers and noticing this cut of beef is only $5.97/lb as compared to over $10/lb for say eye of round, have you ever used this cut before? Thanks

@SmokehouseBayouSmokedMeats

2 жыл бұрын

I have not used that cut. Did you try it??

so to be clear the marinade/season you made was dry with no liquid added. so the only reason it came out from tumbler wet was just from the liquid in the meat?

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Ema Nymton yes, we only use dry seasoning.

@stevewinwood3674

4 жыл бұрын

@@SmokehouseBayouSmokedMeats Thank you for the video and response :)

Can you order without being cut?

This may be a dumb question but ya cant learn if ya don't ask . So by soaking your wood to making it smolder is that not what's called dirty smoke ? Thanks for the video for the third time now

@SmokehouseBayouSmokedMeats

3 жыл бұрын

I haven’t had any problem with dirty smoke. We use B&B wood mostly. Thank you!

Good morning from MA. Have a five pound batch curing now, don't have a vacuum tumbler, so I've been rotating it about every 6-8 hrs, and noticed that the meat has firmed quite a bit, is that to be expected? I know when I make my own bacon, the bellies firm up too. Going in the smoker this afternoon. Thanks in advance, ~ Old School

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Yes it is typical for it to firm up a bit, no doubt. Thank you!

@interestinoldschool8080

3 жыл бұрын

@@SmokehouseBayouSmokedMeats Thank you for the quick response, appreciate it very much. Videos are fantastic and very informative, thanks again. 🇺🇲🇺🇲🇺🇲

@interestinoldschool8080

3 жыл бұрын

@@SmokehouseBayouSmokedMeats 🤪 Glad I wrote down the formula, 200 grams of salt was too much, 240 grams brown sugar, 100 grams white sugar, 50 grams garlic powder, 6 grams of cayenne, 3 grams of black pepper, 5 grams of Anthonys cure #1 for the 5.34lbs. Tough watching a video trying to guess quantities, lol, the only thing I think I came close on was the brown sugar, based off the 7lbs per 72lbs of meat. Will try backing down to 100 grams of salt (sea), and maybe a little more cayenne and a little less garlic. Other than the salt I over did, I like the way the flavor profile is heading. Thanks again, keep the videos coming...🇺🇲🇺🇲🇺🇲

@SmokehouseBayouSmokedMeats

3 жыл бұрын

Thank you!

Do you toss these finished products in a freezer or fridge or something?

@SmokehouseBayouSmokedMeats

3 жыл бұрын

No sir. Our products are shelf-stable at room temp.

What is that cut of meat called from Greater Omaha? I would love to get it 40 lbs at a time.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

We use Eye of Round.

Y’all have a location in Ocean Springs that sells the jerky or shipping only ? I’m competing in the SCA at The Shed next weekend and would love to try it.

@SmokehouseBayouSmokedMeats

4 жыл бұрын

I'll be cooking in that competition as well. 200 teams! We produce and sell our jerky at Fayard's Marathon on Washington Ave in Ocean Springs.

@Wessonjb

4 жыл бұрын

Smokehouse Bayou Smoked Meats have to meet up with you at the comp then. Good luck and I’ll swing by and grab some.

@SmokehouseBayouSmokedMeats

4 жыл бұрын

Son Of A Butcher Bbq I’ll be cooking with Maggie’s Farm. What is your team name?

@Wessonjb

4 жыл бұрын

Smokehouse Bayou Smoked Meats I’m Son of A butcher and I’ll be cooking beside Malcom Reed and Mark Williams from Killer Hogs and Swinelife.

@Wessonjb

4 жыл бұрын

Smokehouse Bayou Smoked Meats here’s my email wessonjb@gmail.com. Email me and we can swap numbers

Sounds like a no breaner will be making some soon

I have a question. Why do you turn the pit up to 260. What does that do, and for how long.

@SmokehouseBayouSmokedMeats

3 жыл бұрын

When the jerky smoking cycle is done, I ramp the smoker temp to 260 and it takes it a few minutes to reach that temp. As soon as it does, I shut the smoker down. In addition to the smoking process shown, this last step insures all pathogens are toast! Thanks for watching!

@grimreeper70

3 жыл бұрын

Awesome thanks so much. How do you like the southern pride. I'm looking at that same model to go on a BBQ trailer. What are the cons of this unit.

Hello wonderful people , I don’t have a smoker so my question is can I ramp up my oven to 260 or 300 for the final stage?

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Yes!

@oso8595

8 ай бұрын

For how long

So you guys don't use any water in your marinade? I'm a home jerky maker and i'm trying to figure out the ratio of sugar, salt, spices to 1 pound of meat...

@SmokehouseBayouSmokedMeats

3 жыл бұрын

We use a 1:4 ratio, seasoning to meat. Thank you for watching!

what happened to the website?

@SmokehouseBayouSmokedMeats

2 жыл бұрын

We’re back up!

What kind of meat?

@SmokehouseBayouSmokedMeats

2 жыл бұрын

Beef - Eye of Round

Its a paste marinade.

What’s is that meat suppliers name ??