@@lord_vader87 Chipotle roja salsa (the hottest one they offer) is wonderfully tasty and has a good amount of spice. I like spice here in Texas we throw jalapeños in anything we can haha. I’m not familiar with danos.
@@BARBARYAN. he's fairly new I started following his social media maybe a year ago you might try them I like his stuff so far and he will use Chipotle and spicy in the same dish jalapenos to it. And if you like getting recipes from UA-cam look up Kent Rollins he's a cowboy cook that goes and cooks for actual Cowboys like the old west days and he uses jalapenos as well
Tip 1: put some whiskey to the sauce Tip 2: the meat should soak for at least 12 hours Tip 3: dry the meat strips a little with kitchen paper. Tip 4: hang the meat strips on the rack Tip 4: Dry at about 120 degrees Fahrenheit (or over a wood stove in winter)
@1709blondie no one ever answer you, the answer is leaner is better. Fat goes rancid, so it's ideal to be avoided for long term storage. If you're expecting to eat it within a couple weeks, then some fat is fine.
I made your jerky last week, and it was a hit with my husband and the crew at the Harley dealership (where he works). I am starting another batch to share and store today. Thanks so much!!! Love your recipes!
I’ve tried many beef jerky, recipes over the years, and this one seems like it’s one of the easiest! I’ll give it a try and let you know but I’m gonna close the oven on this one because there’s enough airflow from the vent in the oven and maybe it will add to the tenderness inside the jerky. Thanks so much 😁
I use eye of round as well or sometimes London Broils if I catch them on sale. I usually let it marinate overnight and dry it well with paper towels. Add some fresh ground Black Pepper and pop in the hydrator for about 2.5 hours depending on thickness. Comes out great every time. Still not super cheap to make, but a lot cheaper than buying it for sure.
@@mrsducky3428 It's jerky. It's not supposed to be tender. You don't want fat in your jerky. It can easily go rancid. You want the leanest meat you can get.
Man I love you dewd! My closest friend of 78, Mr: Dan Cherry turned me onto you channel a few years ago.Dan fell asleep In death a few years ago but he loved you too.He was a very Kind person.
God bless you Mr Kent Rollins, you need are not only a genius sir you are indeed a cooking sage in my mind you are by far the best cook especially Western cook this out of all of all put that way pretty as far as I'm concerned you are the top chef around these parts and Beyond❤
A good change for the marinade is to blend the liquid with a few jalapenos. Blending makes the jalapeno flavor even through all the pieces compared to just putting chopped pieces in.
I put a box window fan on a pair of sawhorses, bungee cord a 20”x20” furnace filter to the fan. Put a layer of jerky on the filter and let it crank for 24 hours or more. Or course, I live in Colorado where it’s crispy dry, so I can get away with it.
If your an idiot sure use that method. The natural fiber filters are no longer aold or manufactured. So enjoy your jerky with added plastics and chemicals. 👍👌
Take that recipe and sea salt, cracked black pepper and roasted coriander seeds ground up leave it for at least 24 hang it up in a well ventilated area and for atleast 5 to 7 days and you have a version of biltong
That is not safe. The filters that had natural fibers and were safe to use no longer are manufactured or available for sale. You are adding unintended plastics and chemicals to your jerky.
Man it's been probably close to 10 years since I've had some good homemade jerky my wife's Grandpa would make us all a big bag of it each year for Christmas and then he passed away kind of unexpectedly 1 year in ever since then we haven't had any homemade jerky
I have toured the USA 🇺🇸 on many occasions & have stayed in 25 states & drove through at least another 15, yet I need to see if I could mea't this Guy as he & his good lady are amazing. I have tried a number of his Reci'pees & they are Top Drawer. Some of the cuts of meat differ here in Scotland' but now I can't see past a Ribeye or a Tom'ee,hawk.
I like soy sauce, pineapple juice and sugar. Just mix to taste. Line bottom of oven with foil and curl up edges it's going to drip alot. Hang two or three pieces on each tooth pic and hang on oven rack. Turn oven as low as it goes and leave door cracked. I do this with the smaller pieces of deer meat that are to good to grind.
Brother, no offense but alton brown's method is perfection. It would be fantastic if you could put a different flavor mix on the the box fan style recipe though!
What type or cut of meat is recommended for this type of jerky? I've always made the ground meat type of jerky, I've never made the cut style and I'm not sure which cut to get. Thanks!
I use flank steak. Stick it in the freezer for an hour or so, til it just begins to freeze. Makes it much easier to slice thin if you're using a knife as opposed to a slicer.
I really love jerky hung over my campfire to dry all day long while slowly cooking a pot of chili. I've never dried it in my oven. Btw Kent, I'm just wondering if you tried the jams or bbq ranch dip? If so, any favorites, or did you use them on/in anything uniquely? Sometimes, I use my Blueberry Rhubarb Jam as a marinade on a pork roast.
It's a lot better if you cure and prepare it correctly. No offense Mr. Kent. Pounding it out thin after slicing, and a 48 hr. rest in salt/seasoning before drying is the way to go.
I have a dehydrator, so would I cook it at 180° for 3 hours, or would it be lower temp for longer time since dehydrators have the capability to go low?
Kent don't tell me you don't have a offset smoker. Real smoke make it taste much better. Liquid smoke is alright but to kick up the taste use real smoke as well.
What happened to jerky that was dried in the sun? Salt and tons of pepper to keep the flies off of it. When i was a kid i could keep that stuff in my pocket for a week. Didn't need to be refrigerated or anything. You know "cowboy" saddle bag jerky.
For anyone who likes or spicy I recommend adding black pepper or red pepper flakes to the jerky. It’s fantastic! Thanks cowboy.
Have you tried Chipotle or spicy Danos I've tried the Chipotle and it has a nice little bite to it
@@lord_vader87
Chipotle roja salsa (the hottest one they offer) is wonderfully tasty and has a good amount of spice. I like spice here in Texas we throw jalapeños in anything we can haha. I’m not familiar with danos.
@@BARBARYAN. he's fairly new I started following his social media maybe a year ago you might try them I like his stuff so far and he will use Chipotle and spicy in the same dish jalapenos to it. And if you like getting recipes from UA-cam look up Kent Rollins he's a cowboy cook that goes and cooks for actual Cowboys like the old west days and he uses jalapenos as well
Or ground habanero
Right
Tip 1: put some whiskey to the sauce
Tip 2: the meat should soak for at least 12 hours
Tip 3: dry the meat strips a little with kitchen paper.
Tip 4: hang the meat strips on the rack
Tip 4: Dry at about 120 degrees Fahrenheit (or over a wood stove in winter)
I make mine on the woodstovd
Type of beef best?
@1709blondie no one ever answer you, the answer is leaner is better. Fat goes rancid, so it's ideal to be avoided for long term storage. If you're expecting to eat it within a couple weeks, then some fat is fine.
@jacobbrown7367 how can anyone have any Jerky left after a week anyhow? Thanks for the tip!
@@bradley1995 😂👍👍
This is my exact recipe except that I leave it in the frig for 12 hours. So yummy!!!
When your guy pronounciates it "Papa-rika" you know whatever meat he touches will be a delicacy.
He's not you guy, pal
@@jblps I'm not your pal, buddy!
@@vincentd.mercille1342I’m not you buddy pal!
Your
@@NobelSixx I'm not your pal, friend!
I made your jerky last week, and it was a hit with my husband and the crew at the Harley dealership (where he works). I am starting another batch to share and store today. Thanks so much!!! Love your recipes!
What also works well is using toothpicks on a rack set high in the oven and foil on the rack below that, no flip needed with that setup.
The juice from a jar of jalapeño peppers is a great added flavor to the marinade.
Now that sounds like a great idea. The acidity might help tenderize as well.
Wonderful too
Thank you Mr. Kent, always enjoy your episodes.
I’ve tried many beef jerky, recipes over the years, and this one seems like it’s one of the easiest! I’ll give it a try and let you know but I’m gonna close the oven on this one because there’s enough airflow from the vent in the oven and maybe it will add to the tenderness inside the jerky. Thanks so much 😁
The best jerky I ever had was with a can of Dr Pepper a shot of whiskey and a cup of maple syrup traditional seasoning marinated overnight
I use toothpicks and hang them on the racks. Works good.
I love using Cowboy Kent's recipes. Best Chef on UA-cam 👍
Your beagle is so cute. Reminds me of one that we had at this dog daycare i worked at. They are sweet dogs.
Tail wags a really going today made my heart happy this morning.
Thank you puppers
I make my own jerky also. I like eye of round. Cut off the fat cap and the meat is EXTREMELY lean
I use eye of round as well or sometimes London Broils if I catch them on sale. I usually let it marinate overnight and dry it well with paper towels. Add some fresh ground Black Pepper and pop in the hydrator for about 2.5 hours depending on thickness. Comes out great every time. Still not super cheap to make, but a lot cheaper than buying it for sure.
Thanks! How do you keep it from becoming bricks? Thanks!
@@mrsducky3428 It's jerky. It's not supposed to be tender. You don't want fat in your jerky. It can easily go rancid. You want the leanest meat you can get.
Thank you for sharing that, as I've never made jerky and wondered what cut of beef to use.
Man I love you dewd! My closest friend of 78, Mr: Dan Cherry turned me onto you channel a few years ago.Dan fell asleep In death a few years ago but he loved you too.He was a very Kind person.
God bless you Mr Kent Rollins, you need are not only a genius sir you are indeed a cooking sage in my mind you are by far the best cook especially Western cook this out of all of all put that way pretty as far as I'm concerned you are the top chef around these parts and Beyond❤
Best jerky recipe I have ever used
This is DOCs beef jerky recipe
Did you use any curing salt in the marinade??
@@Barneyrubble241 No, just regular salt
How long does it keep? And what do you keep it in? Thanks
Always made my deer jerky in the oven, used a spoon to leave a crack in the door, used a dry mix though but the oven is easy to cook the jerky in!
What temperature do you cook it at? I have a convection oven. The lowest temp it will go is 170 degrees.
I use close to the same recipe but I like adding in some fresh cracked pepper to add a dash of heat and some extra flavor.
A good change for the marinade is to blend the liquid with a few jalapenos. Blending makes the jalapeno flavor even through all the pieces compared to just putting chopped pieces in.
Ich bin begeistert. Einige Rezepte habe ich schon probiert. Super!
I always start out with a can of Coors beer and one for the marinade then add everything else to taste.
I put a box window fan on a pair of sawhorses, bungee cord a 20”x20” furnace filter to the fan. Put a layer of jerky on the filter and let it crank for 24 hours or more. Or course, I live in Colorado where it’s crispy dry, so I can get away with it.
If your an idiot sure use that method. The natural fiber filters are no longer aold or manufactured. So enjoy your jerky with added plastics and chemicals. 👍👌
I now only use dry ingredients for spices, let sit overnight then dry out on the smoker for 2 hours. Perfect.
Take that recipe and sea salt, cracked black pepper and roasted coriander seeds ground up leave it for at least 24 hang it up in a well ventilated area and for atleast 5 to 7 days and you have a version of biltong
Thank you for showing us the way kent.
I use the box fan/furnace filter method. No I haven’t gotten sick and yes it traces delicious and works amazingly
That is not safe. The filters that had natural fibers and were safe to use no longer are manufactured or available for sale. You are adding unintended plastics and chemicals to your jerky.
Mmmmmm 😋
My mouth was watering....
I have got to get "back in the groove" Kent!!!
Man it's been probably close to 10 years since I've had some good homemade jerky my wife's Grandpa would make us all a big bag of it each year for Christmas and then he passed away kind of unexpectedly 1 year in ever since then we haven't had any homemade jerky
Hey folks, one of the things I did to slice it then as I would partially freeze the meat. You can really slice thin.
I have toured the USA 🇺🇸 on many occasions & have stayed in 25 states & drove through at least another 15, yet I need to see if I could mea't this Guy as he & his good lady are amazing. I have tried a number of his Reci'pees & they are Top Drawer. Some of the cuts of meat differ here in Scotland' but now I can't see past a Ribeye or a Tom'ee,hawk.
Love your realness that last guest you had on your channel was rude when he mocked your beautiful outdoor pot
Now i know im not the only person who calls the fridge , the "ice box" !!!!!! 😊 from the old days !! 😊
you giving your companions something to taste .. now that's what makes a good man !
The best recipe ever
My neighbor used this recipe on some fresh road kill. Opossum jerky was to die for. Slammed down with some ice cold Corona's. Hmmm good.
You fun lovin man, good gosh that looks great. Love the puppies too.
Now this is something i can try. Low carb and pretty healthy 👍🏻
Oh boy! I'm doing the Cowboy Kent Rollins dance just to watch it! 😋🙏🇺🇸💪👏👍
A genuine great man. Lucky dogs, lucky man
Such good little helpers
Forgot the Texas Pete hot sauce and red pepper flakes. My wife made the best deer jerky in the world!
Wholesome every time. Well done Sir
Tail wags are the best sign of appreciation 😂
Ken that's exactly how it was done on the 70's!
Can you add a little baking soda to the marinade to make it more tender or does that mess with the dehydrating process?
I soak it in water + baking soda for an hour before and then rinse it off
When he made the sound effect for the oven knob I was thinking 500° he went 180° 😂
I like soy sauce, pineapple juice and sugar. Just mix to taste. Line bottom of oven with foil and curl up edges it's going to drip alot. Hang two or three pieces on each tooth pic and hang on oven rack. Turn oven as low as it goes and leave door cracked. I do this with the smaller pieces of deer meat that are to good to grind.
your jerky recipe is one of my favorites!
Maybe use a silicone hot pad instead of a flamable material. But whatever works for you
It sounds good.
Brother, no offense but alton brown's method is perfection. It would be fantastic if you could put a different flavor mix on the the box fan style recipe though!
Very helpful! Thank you!
RIP to The Beag aka Beagle.
Tail wags forever 🫡💪🏽
This is great! Can't wait to try
Anyone else drooling ? 🤤 ❤
I think his dog was
Nicely done sir
What type or cut of meat is recommended for this type of jerky? I've always made the ground meat type of jerky, I've never made the cut style and I'm not sure which cut to get. Thanks!
Best cut would be eye round ask for a primal.
I use flank steak. Stick it in the freezer for an hour or so, til it just begins to freeze. Makes it much easier to slice thin if you're using a knife as opposed to a slicer.
I know onion and garlic are not goot for dogs. But it does sound delicious ❤
Actualy not trye. A bit of garlic keeps fleas and ticks at bay. Brewers yeast too.
@1709blondie absolutely 💯 but dogs livers can't break down garlic. Similar to chocolate 🍫
I recently ate some pork jerky and I telling you it’s good
Dopamine rush from this fella
Need to add some curing salt for food safety.
Looks delicious
I really love jerky hung over my campfire to dry all day long while slowly cooking a pot of chili. I've never dried it in my oven.
Btw Kent, I'm just wondering if you tried the jams or bbq ranch dip? If so, any favorites, or did you use them on/in anything uniquely? Sometimes, I use my Blueberry Rhubarb Jam as a marinade on a pork roast.
Mmmm blueberry rhubarb jam sounds delicious! I make a blueberry apple cobbler that's great.
@@toddjackson3136 I'd love that recipe
Thank You 🖐🏼
Sounds delicious👍
Shoot. I do something similar a rack it in the pellet grill for 8 hours and it’s insane.
Your the best and awesome 😮
You're a very cool Old Guy Kent.
Thanks!
Almost like my jerky recipe😊used the smoker mostly,have used oven,dehydrator and wood stove
Thank you Beegs ❤
Thanks brother
It's a lot better if you cure and prepare it correctly. No offense Mr. Kent. Pounding it out thin after slicing, and a 48 hr. rest in salt/seasoning before drying is the way to go.
Just use a wire rack like you show in the first and last seconds, and put foil underneath
A1 or heinz 57 on a smoker is amazing
rest in peace beagle taste tester
I love this guy
I believe him. I just don’t want to deal with the wife if I burn the house down
I have a dehydrator, so would I cook it at 180° for 3 hours, or would it be lower temp for longer time since dehydrators have the capability to go low?
I bet that’s some good jerky
Good Evening There My Good Big Bro Kent Rollins Sir The Cooking Cowboy
Go try High Mountain Jerky company. Hough I make jerky. In my oven.
Ice box! Haven’t heard that phrase in years 🤭🤭😏
An electric cabinet smoker works great too
Wouldn't it work better with a naked rack and put a baking sheet under to catch any drips?
Jalapeno, cayenne pepper, and honey 🥰🤯
Kent don't tell me you don't have a offset smoker. Real smoke make it taste much better. Liquid smoke is alright but to kick up the taste use real smoke as well.
Hotdog hot diggity dog that looks mighty fine
I haven’t had good jerky in forever 🐸🍺🔪🔥
I hate the fake taste of liquid smoke. I always jerk mine on an offset smoker.
Good stuff
Don't put the tin foil. You want airflow. No clue why he said that
If I use a convection oven would I still need to put a pot holder in the door? Maybe run it at 160. I'll have to experiment a bit.
From a Jerky Newbie, what cut of meat is best? I love jerky but store bought always has so much junk in it.
Looks great I’m hungry
What happened to jerky that was dried in the sun? Salt and tons of pepper to keep the flies off of it. When i was a kid i could keep that stuff in my pocket for a week. Didn't need to be refrigerated or anything. You know "cowboy" saddle bag jerky.
You got any more of that luminum foewl? I need some foewr my cheriso and bean berrito and some Texas habuenero salsuh.😅
I LIKE MY BEEF JERKED, YEESIRR BOI
(love your content)