I've been making it based on your recipe for almost a year now (every other weekend), and it's great. I use it for snack/weight loss, since it keeps you full longer. It tastes great, and I lost 56 lbs (down to my BMI of 21). Thanks!

@JustinHawthorne

10 жыл бұрын

Whoa! That is so awesome! I am so glad this video helped in any capacity there. Congrats!

@ATDMV

10 жыл бұрын

Justin Hawthorne Your recipe is the BEST one for weight management because of its following features: 1. You call for LEAN meat = lower calorie, healthier meat. Overwhelmingly high protein content leads to quick and lasting satiety after just a few ounces of the meat. 2. The ingredients you recommend don't contain any substantial amounts of carbohydrates/sugars. This reflects positively on the metabolism/catabolism of fats (the body on low carb diets uses fat for fuel, instead of the primary source of energy - the carbohydrates). 3. The spicy aspect of your recipe makes you feel full after consuming a smaller serving than it would, had it been less spicy. 4. The taste/flavor is outstandingly savory. This list of positive dietary qualities is not comprehensive, but you get the gist. And did I mention, it tastes great?! (BTW, I am a physician, so I just use less salt). Thanks again!

Read a lot of comments that Justin talks too much. For BEGINNERS, the advice he's giving the entire time is a great help.

Best recipe and technique so far. I used a slicer we've had for about 30 years with partially frozen meat. I did add a little worchester sauce tp your recipe. Thank you so much.

Finally a simple but detailed video on how to make this with a dehydrator.. great clip brother, just put my first soon to be batch in the fridge.. can’t wait to try it out!

@JustinHawthorne

4 жыл бұрын

Awesome! Glad I could help you out brother! Hope it comes out well!

Just bought a dehydrator today! I plan on getting dehydration on! Thx for the ideas for recipes!

Thanks!! It’s the first time I’ve made jerky & I’m in the middle, 3-hours drying,my jerky’s at the”tacky chewing gum-stage).I needed to know what the finished product looked like & you’re pointers were SO helpful , I’m glad I skipped the tricky oven part- but yes, it is a whole weekend of waiting fir beef jerky to dry‼️‼️ I’m ordering extra trays tonight G-d bless 😊🙏‼️

Justin, thank you for the directions & the way you talked us through the process. I just ordered a dehydrator & it should be here tomorrow, can't wait to try your recipe. Happy Holidays

Awesome video and very helpful. You do an awesome job. So many videos have long, boring, self absorbed intros. Very good down to earth instructor.

Awesome! Glad it worked out for ya. Its the same story at my house, it disappears in less than the prep time, thanks for watching, really appreciate it

Been doing this for 30 years in my dehydrator that looks similar. The trays look identical, though the fan and heater unit are in the bottom section. Looks like the trays would interchange with my older unit which is now 30 years old, still going strong. Dry the jerky out hard. Don't worry. It always softens up a bit after you bag it.

One of the best beef jerky Videos and was uploaded 11 years ago 💪💪

Great video. I am brand new to jerky making and this is the best how-to video I've found so far.

@JustinHawthorne

10 жыл бұрын

Awesome! Thanks for the compliment, and glad it was helpful!

Made beef jerky for the first time with your recipe and it was gone the next day! Second batch is marinading right now. Thanks for the great recipe!

Best video by far, mine is dehydrating right now. Thanks man

First time i done this. First i bought THIN soy sauce by mistake...anyway it did worked.I used ur recipe and marinated meat about 7hours - could wait more :D it took me some pieces 9hours to be done some even more matbe 13-15 but thats bcz i done too big slices . Result: its AWSOME !!! never ever gonna buy already done jerky in shop

I find that I get better coverage of the ingredients by mixing them in a bowl and then pouring that into the ziplock bag. The ziplock bag is the best way I've found to marinade. Good job on the video.

God, everytime i make jerky I always look up this video. Its always delicious, thanks for sharing this epic recipe.

Thank you I tried one batch came out great going to try it again.

Thanks! My meat knowledge has expanded a bit since recording this, but thanks for the helpful tip and for watching

Thanks Justin for posting. It gave me an idea on how to do this

@JustinHawthorne

9 жыл бұрын

Glad this could help! Thank you for watching and commenting!

Thanks for the compliments! Appreciate you watching.

Thank you Justin - great video.

@JustinHawthorne

8 жыл бұрын

Thanks for watching Jeff!

Thanks man I got really lucky my mom had a dehydrator laying around the house cause she used to dry fruits thanks again :)

if you want consistent taste you mix your ingredients in a bowl BEFORE you put it in the bag.

Why thank you! and a resounding Yes. I have used Pinot Gris in the past and the results were great. There's a lot more sugar in most wines than in cheap beers, so factor that in and make it work to your advantage. Best luck and thanks for watching!

thanks justin u make so easy and i do every step its turn out so great thanks u

cool Dude....I love your way of cooking....very useful n more practical.

Very awesome tutorial! Thanks for sharing :)

Appreciate the video! I thought making jerky would be a daunting process considering I live in a three-story tenement with no kitchen-like accommodations (sink, etc.) However, with a dehydrator making jerky does not seem like an impossible task now.

excellent video. i just started out messed up the first batch this will definitely help!

Recommendation: Use 8oz of a dark lager (I used Dirty Bastard), it's delicious. It comes out really tasting like a dark beer.

You don't need the salt but for some flavor maybe. The fat is the best part. Lots of flavor in the fat and it helps with keeping you from craving sugars. Also, with my nesco, even though they are some of the best balanced heat distribution, about half way through the drying process I take the top of and lift all the trays of the bottom and set them to the side then take the top tray and put it on the bottom drip tray and keep doing that until the bottom tray is on the top. Then put the heater back on and start it up for the second half of the drying. That's really just my trick especially when I have lots of random shaped cuts. Like the other day I had two trays of rib-eye jerky and 4 trays of bottom round roast jerky.

Good tip to use trimmed jerky for chili. I'm making jerky today and chili tomorrow.

Thanks so much for the kind comments! Have a great holiday!

Thanks for the comment! Yeah, the smoker is awesome. I wish I had one, I live in a stupid condo now and my neighbors would likely call the FD if I fired one up. Great recipe & channel! Homemade Rules.

Thanks Paul! Mine is rather old school and just has an on/off switch. I GUESS its somewhere around 150, but I no longer have the box or manual for this particular model. Once I upgrade this machine I'll make a new video for sure, cheers.

awesome, glad I could help!

Why not let your butcher cut your meat? Just have him set his slicer on #4

@mikedumais

9 жыл бұрын

+Freddie Slaughter Great idea.

@cathydoran8992

7 жыл бұрын

Freddie Slaughter that's what we do we always have the butcher slice them

@steveclark8267

6 жыл бұрын

Freddie Slaughter Is #4 a good thickness?

I like the marinade ingredients that you guys tout, but I skip the beer and add about 8 oz of Coca-Cola to the marinade. The acid tenderizes the meat and the sugar adds some flavor. Thanks for sharing your style.

@JustinHawthorne

Жыл бұрын

Great idea! I have done it with Dr Pepper and man, that stuff carries flavor wise but I didn't mind it. I think I'll try ginger beer soon but Coca-Cola is a solid idea! Thank you so much for watching!

I got a dehydrator after watching this video but didn't use this recipe unfortunately :( the one I did was way too salty with the soy and Worcestershire so I'm excited to try this with the beer this time...great vid!

Great tips and great video ! Thanks so much ! I have a question ... it’s recommended that meat be cooked at 160 before or after for a half hour to kill off any bacteria. Is that something you may do as well or something I shouldn’t be too worried about. Again.. thanks !

question about your comment about not cutting when frozen. Would it be ok if you cut it frozen and then let it thaw before you do the marinade? that should work, right?

Beginning here with a nesco dehydrater with temp automatically 1 setting 135. How long do i leave in?

I invested in a meat slicer I set to my needs...like you said place meat in freezer, since I have the slicer I leave mine for 1 1/2 hours...works for me ..uniformed as best as you gonna get with less work..your recipe and all looks very good

@JustinHawthorne

10 жыл бұрын

awesome, glad I could help. Meat Slicer is a great idea!

@KountryStateOfMind

10 жыл бұрын

Justin Hawthorne I've seen them at Goodwill for under 10 bucks

Excellent video!

amazing, thanks for sharing.

Excellent video! Thanks!!

Have you ever tryed to use Ground beef for jerky ? It seem to have a lot of video out there that try that.

We just got our 1/2 beef and I do not have a london broil cut, is there another cut that would work? Thank you!

@JustinHawthorne

Жыл бұрын

well, thank you #1 for watching! of course, London Broil is generally sliced bottom or top round with the fatty cap removed. Those cuts are perfect as they are lean and last after drying well. Cheers!

Sweet recipe and video, is there an preferred Dehydrator over another. In which, what do you prefer to use.

I really liked your video and it was very easy to follow. I love jerky and i am about to start doing this myself because i just cant afford buying it at the gas station anymore bc of the amount i eat. What would you say your recipe tastes like bc my favorite kind is either the regular or the teriyaki so im not really into the spicy or the black pepper as much so is yours like a regular or what would you say it is most like. Thanks a lot man and great job.

Thanks for the video. I was just wondering, in the manual of this dehydrator it is suggested that after the drying process, to put your jerky in the over for 30 min. @ 165 degrees so it may burn off any bacteria. Well the jerky was dry enough after dehydration, and to then put it in the oven as Well?? ... let’s just say we had jerky chips well prepared lol. So my question is, do people typically follow this process of a post cook or is it good enough to eat right off the unit

@michelleengland6294

2 жыл бұрын

I never put my jerky in the oven after. We are usually standing at the dehydrator eating!! LoL But we leave ours in till it’s crispy that’s how we like it!

I used table salt about little over teaspoon plus soy sauce . Is that enough to kill bacteria ? I mixed it in marinade.

awesome, do you know if the racks are the same as mine?

I have only owned this one which is likely no longer available, there are several different Nesco models out now, my brother has a Waring Pro model that he really enjoys as well. Thank you for watching my video!

On the go protein great camping snack

where can I find your blog?

During the process of adding the Kosher Salt, would u add any other seasonings as well, like for different flavors?

I have never tried, but your could probably make a really interesting recipe based around using Guinness. I think the combination of different ingredients could make it really tasty. I'm sure a smokey porter would be awesome to try too. Let me know if you give it a shot and how it comes out!

Thank you 😊 for the tips 👍👍👍

@JustinHawthorne

3 жыл бұрын

No problem! Happy this helped!

How long does this last? Looks great! Can't wait to do it thanks

Here is a couple recipes for you, very easy. Pepper Jerkey: 5/6 cup soya sauce 1/6 worchestershire sauce, 1 tbs garlic powder and 3 tbs ground pepper per bag of meat. Sweet&Spicey Jerkey: 3/4 soya sauce 1 tbs worchestershire sauce, 1/4 honey, 1 tbs cayenne pepper and 1 tbs chilli flakes

What is the temperature of the dehydrator Justin? I have the American Harvester and it has a temp control. Thanks for the good video.

Hello, What type of meat do you suppose Jack Links uses for their Jerky?

I think I would mix the spices really well into the liquid, then add the meat to that. That would prevent any dry spice clumping.

Great video - thanx for sharing with us :-) Thumbs up

@JustinHawthorne

4 жыл бұрын

Thanks! No problem! I owe the internet a new one since this is quite old, but the recipe & technique holds up :)

Thanks for the recipe and instruction! I tried finding your blog but it seems to have moved. Do you have a new blogspot? thanks again Dan

Thank you for your instructional video on jerky making. I am about to purchase a dehydrator for my family and start using it to make fish and beef jerky. I am quite clumsy in the kitchen, but I am learning, and your video seems easy to follow. Need to feed my family of five. Can you, please, post a recipe for a jerky marinade with no sugar? Yet, still good tasting... I went to the web address for your blog that was on the screen, but nothing came up. Are you still blogging? Thank you in advance.

Justin, great video. Ever made chicken or turkey jerky? I would assume to cook it first? or can you slap it on like your marinated steak? Thanks.

@JustinHawthorne

9 жыл бұрын

Thanks Miguel! I personally have not, but a good friend has done almost the same recipe with turkey breast with good results. She added brown sugar and red pepper to go for a sweet/hot taste, no need to pre-cook, the dehydrator will take care of it. Thanks again for watching!

Also, you should add a "oxygen absorber" packet to your stash. you can get them on Amazon.com. It will help preserve your jerky. Thank you.

Thanks for making that video

@Kairoszafiro, A couple weeks in a tupperware, I always end up eating it all before then anyhow, so I'm not a good judge on it. I have a Foodsaver vacuum sealer, I'm sure if you vac. sealed, it would last for a long time. Just watch the fat content on your cuts, that will rarely completely dry and may lead to spoilage.

awesome! Glad this helped!

@infectedpuddle1638

3 жыл бұрын

You should learn how to reply to messages correctly.

what can i use in place of beer?

Hello. I wanted to know could you possiably answer a question for me? i heard that before dehydrating that you are to bring the meat to 165 in the oven to kill any lingering bacteria , or is that not a must?

@JustinHawthorne

8 жыл бұрын

+Dida Kingston Thanks for watching, I am by no means a food safety expert but recommend any USDA guidelines for cooking temperatures. Just about any dehydrator you buy new these days will have a thermostat, I recently came into an Excalibur that peaks temperature at 165 so I have been going with that. Cheers.

@filmtajm35

5 жыл бұрын

Dida Kingston Salt kill bacteria and so do vineger. Dip the meat in vineger and continue the process with coating with soya sauce, salt, white pepper and coriander and let dry in the dehydrator for a couple of days in 30℃. In that way the meat will be dried, but not cooked and will taste much better.

Thanks so much for watching! If you can use fruit sugars, you can make some really awesome flavors. I've recently made a couple batches with freshly juiced oranges and grapefruit. This, along with the pepper, soy, and red pepper flakes makes an awesome batch. I SWEAR I will make a new vid in the next 2 months for a hot teriyaki with no beer/sugars outside of the naturals. Thanks again for watching!

Great video! My nesco is coming today! Meat has already been marinating! Do you put the meat in a strainer before you put it in the machine?

@JustinHawthorne

5 жыл бұрын

Exciting! I usually do not, but it might save you some cleaning time if you do strain first. Generally, I just pick the pieces from the marinade bag, let them drip then set them on the racks. Hope it comes out well and you enjoy! Thanks for watching my video!

shouldnt you pat down the meat before putting it in the nesco?

Thanks for checking the video out! Usually I'll add other seasonings to the marinade and just use a the Kosher salt in the end. My father in law adds kosher salt, chili powder and red pepper flakes after the marinade and his recipe is great as well. Thanks for watching

Tried to check out your blog for additional recipes, but came up with a dead link. Is it still active?

When you salt them, can you also add fresh ground pepper to them for more flavor??? I just bought my first dehydrator and it should be arriving any day now. Cannot wait to make my first batch of jerky!

@JustinHawthorne

10 жыл бұрын

Oh totally! It's all about experimentation, I've done ground pepper on top in the racks as well as chili flakes if you dig heat. Let us know how it comes out!

@NKosul

10 жыл бұрын

Awesome! Thank you for the advice and I will get back to ya when my first few batches come out!

No Problem! Thanks for watching!

Very informative just need to get a dryer now...

Thanks for watching and commenting! I have been asked this before and still don't have a concrete answer. I've kept it for 2 weeks stored in a gallon ziplock bag. I'm sure if you use a foodsaver or other vacuum sealer, you've got more than 2 weeks, but I'm not totally sure, anyone else have a better answer?

The dishwasher works great to clean those trays!

Can you use the very bottom of dehydrater as a tray?

@JustinHawthorne

Жыл бұрын

I personally wouldn't. It might work for something like mushrooms but with the jerky I think air circulation on both sides is ideal. Hope it comes out well!

my grandfather bought me a dehydrator, but i didn't get it yet. i have a feeling it is the same as yours. how much jerky can you make at one time on it?

So how much is the time that needs to be in the dehydrator and how much time you rest the meat, Did you do 8 hr. running, 16 hrs rest, or what you were not clear enough.

@JustinHawthorne

10 жыл бұрын

Hello, I typically marinade the meat for 16-24 hours. My dehydrator only has an "on" switch, so I am not sure the internal temperature. Timing is really reflective of the thickness of your strips. If you have uniform 1/4" strips, 6-7 hours is typical. You really just have to check it around the 6 hour mark to determine how dry the jerky actually is, and play it from there. Once its dry enough, I let it rest to achieve room temperature before storing in canning jars. Hope this clears things up a bit.

try to add tabasco chipolti hot sauces for a lil kick. ur recipe. is close to mine but when i want lil extra spice i use that n it just has a great flav. too

Thanks for watching, you should be fine. I like the Kosher because the big flakes cover more surface area. I haven't tried it with table salt, let us know how it turns out!

@akaBeastMode101 I will soon, in the meantime its really easy to make your own teriyaki marinade, its similar to this recipe, I'd nix the beer for something sweet like pineapple juice, and add powdered ginger root, that should do the trick. Let me know how it turns out

I'll try that! I like my jerky with a little sweetness sometimes :)

@JustinHawthorne

3 жыл бұрын

Brown sugar or honey have been my friends lately, they do make the racks harder to clean but I'm on a sweet-heat trend these days

Great video if you want to know what not to do when making beef jerky.

@JustinHawthorne

2 жыл бұрын

Thanks for the feedback Ross, glad to know that I’m a moron

@ross3850

2 жыл бұрын

@@JustinHawthorne No one said you were a moron, just had a bit to learn about the process in 2011.

why not mix dry ingredients and wet first then add to the beef just wondering

to have a even mix marinade , all the ingredients better mix in a bowl first then pour in the meat bag...less chances of dry spices to klump up somewhere...cool video

Would this basically kill any parasites like worm just In case and can we do pork and bird jerky in the dehydrated as well how do you kill the parasites. For the jerky can you cook it first before dehydrating then dehydrate to still get soft enough jerky to chew through?

@JustinHawthorne

8 жыл бұрын

+Christina Lim I haven't tried pork or poultry for that reason. I no longer have this dehydrator, but use an Excalibur 4 tray model which gets up to 165 degrees internally. I also have used an electric smoker but its hot, like 200 degrees and that makes it tough/tasteless, it cooks instead of dehydrates. Has anyone else here tried pork or chicken in a Nesco or Excalibur?

@filmtajm35

5 жыл бұрын

Justin Hawthorne Chicken and pork doesn't work. They are to fatty and will never dry out.

@filmtajm35

5 жыл бұрын

Christina Lim In real fine beef you have no parasites and can therefore use a dehydrator and dry the meat in 30℃ for a couple of days. Pork and chicken are to fatty to be dried Fish will work, even salmon, but if you are afraid of parasites, freeze the fish first. That will kill them.

@KU-mg9el

5 жыл бұрын

You have few options invest a 160f dehydrator , freeze your meat for a week or pop them into oven after dehydration for couple min till internally 160f reached.

I have the newest Nesco and the high on that is 160.

Thanks for watching! This model cost me 35.00 USD, and the additional racks (4) were an additional 10.00. There are several options on Amazon, mine was purchased from a thrift store, hence that price.

@imasahm13

Жыл бұрын

LOL, just purchased a model almost just like yours TODAY in a thrift store and now can't wait to try it out. Mine was about $4.50! :)

Thanks for watching! I'm glad I can provide "inspiration" :) Cheers,

cool, nice video :)