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.
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.)
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 !!
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!
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
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!
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?
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.
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.
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!
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!
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.
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!
@@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! 😅
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!
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.
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.
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
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.
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.
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.
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
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 UA-cam?
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!
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!
Great job ! That course is worth taking cheers
like the little bit of irish when you tip one back !
This is by far the best video I have ever seen on Jerky making...Thank you so much!!!
Thank you Matrix Admin! Glad you liked it!
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.
Thanks for this. It gives me another idea for venison this fall. Wish me luck!
Your welcome and good luck!
Man I’m loving this channel.
Lol thanks n j. That pumps me up!
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.
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.)
Nice! Enjoy the rural life and sausage making!
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 !!
Can't beat homemade jerky! What is your go to flavor?
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*
Thanks Darlene! That's great to hear I'll have to add the Chipotle honey to the video list.
Thanks again.
Excellent description of various procedures. Well thought out.
Awesome..well explained !
Watching from the Philippines
Thnx!
Very similar to how I have been making jerky. Excellent videos 👍 please keep up the good work.
Awesome! Thank you!
Have you ever made South African Biltong ? You should make a video. Thanks
very nicely done thanks
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!
Thanks for the encouragement Peter, ill keep them up!
Always enjoy your videos with all the fine details of clear explanations on the process. Looking forward to more! Keep it up
Hey Gerald thank you for the comment. I am glad you are still enjoying them.
Finally a recipe without soy
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
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!
Wawow what I like also, is that it doesn’t look like a Mummified meat. Really great. Thanks.
Thank you very much. Mummy meat would be a turn off for sure!
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?
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.
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.
love that jerky!
How long can you marinate in a vacuum sealed jar stored in frig?
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.
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!
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
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!
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.
@@duncanhenry I got ya awesome thank you appreciate all the info I will be trying some of your recipes in the near future!!
New Sub here...cheers from Kelowna
Great video, a little heavy on the information but all around great video 👍
Hey Scott, thank you very much. Thank you for your input too.
Would it be advisable to pre-mix the spices along with the water? Pros and Cons???
Round? Eye-round?
Looked it up and it's topside and silverside, which are the exact same cuts I use for biltong.
Great video.
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!
@@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! 😅
Oh, and no sweetness at all. I love savoury, so it's more appealing to me.
Haha well I may have to dip my toe into biltong then! I'll start practicing.
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!
Will do! You will love them.
Is that ps seasoning pro smoker it's made not far from me in Wisconsin
It sure is. I really like it. Great price compared to other products out there.
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.
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.
what wood type did you use to smoke the jerky
I use hickory for pretty much everything in the shop.
How do I get all your recipes
Hi Duncan, thanks for this informative video, question. Which taste better? Dehydrate then Smoke? Or Viseversa? Thanks 👍👍👍
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
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.
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!
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.
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.
What # cure do you use for jerky #1 or #2
He uses cure#1. Anything curing less than 9 days cure 1. Longer than 9 days cure 2
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.
Food safery guidelines in Fahrenheit are 40/140 to keep it easy
Buttery Prime Rib from PS seasoning
O my that sounds good. I may need to order that to play with.
Have you ever tried this recipe in a ground style?
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
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 UA-cam?
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!
I heard it can be made from flank steak
Yup you can essentially make it from any cut so long as it isn't too tough.
Where is the recipe
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)
Blah blah blah blah
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!
Thanks for the feedback. Fast forward 8 minutes would be my suggestion.
@@duncanhenry keep up with the explanations, I learn lots from them.