Smoked Jerky - Smoked Beef Jerky and Smoked Deer Jerky on Ole Hickory with Malcom Reed
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- Опубліковано 5 вер 2024
- Smoked Jerky | Smoked Deer Jerky and Beef Jerky on the Smoker
For more barbecue and grilling recipes visit: howtobbqright.com/
My jerky process starts with selecting the meat. For me that’s lean muscles from the deer or cuts of beef with little to no fat. Roasts like London Broil, Eye of Round or Bottom Round work great for smoked jerky
.
It helps to have the deer and beef semi-froze when you’re cutting it into jerky strips so take it out of the freezer the day before and let it thaw in the refrigerator. Use a good knife and cut the roasts into 1/8” strips across the grain.
The first flavor I'm using is a store bought seasoning called Legg’s Old Plantation Jerky Blend.
I’ve found the easiest way to marinate jerky is to use zip lock bags. You can weigh the bag and calculate exactly how much seasoning you need. Here is what I used for my jerky.
Legg’s Old Plantation Jerky Blend
- 2oz Legg’s Jerky Seasoning
- ¾ teaspoon Pink Salt (6.25%)
- 2 cups water.
In a mixing bowl combine the jerky seasoning, pink salt, and water. Stir to combine and pour over the sliced meat. Work the marinade around the meat and store in the refrigerator overnight.
The next flavor I want to share is an Asian inspired marinade. I also use 4lbs of meat for this recipe, so you can adjust the quantities for how much you are preparing.
Asian Style Jerky
- 12oz Soy Sauce
- 1/4 cup Honey
- 2 Tablespoons Cilantro
- 1 Tablespoon Sesame Oil
- 4 cloves Fresh Garlic Minced
- 2 Tablespoons Fresh Ginger Minced
- 1 Tablespoons Red Chili Paste
- 1 teaspoon Crushed Red Pepper flakes
Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced jerky meat in a zip lock bag. Work the marinade around the meat and refrigerate overnight.
The final recipe is for a Sweet and Spicy Sriracha flavored marinade. This is one of my personal favorites and you can get it as spicy (or mild) as you like. Just adjust the amount of Sriracha that you use, also any hot sauce can be substituted for the Sriracha sauce.
Sweet & Spicy Sriracha Jerky
- 1 cup Worcestershire Sauce
- ½ cup Sriracha Sauce
- ½ cup Brown Sugar
- 1 Tablespoon Crushed Red Pepper Flakes
- 1 teaspoon Granulated Garlic
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced jerky meat in a zip lock bag. Work the marinade around the meat and refrigerate overnight.
Once you have all the jerky in the refrigerator let it set for at least 12 hours. The next day take the meat out of the bags and let the majority of the moisture drain. I use several of my pork racks when making jerky to make things easier. Spray each rack with cooking spray so the meat doesn’t stick and arrange the slices in one layer on the racks. You don ‘t want to crowd the racks so air can flow around the meat.
Now it’s time for the smoker. Today I’m using my Ole Hickory Smoker to dry out the jerky. I’m running very little coal, about 2 handfuls, and a couple chunks of seasoned hickory wood. Any smoker can be set up for jerky as long as you keep the temps low. I want to see 140-160 degrees for the first part of the cook. It’s going to take somewhere between 6-8 hours for this load of jerky to dry and it’s not exact, so be patient and check on it along the way.
After 4 hours take a look at the jerky and check for moisture. It should still be soft at this stage and it’s a good time to rotate the racks. As the meat dries some of it may need to come off.
Some of my racks came off at the 6 hour mark and the bigger slices took a couple more hours.
Let the racks sit out on the counter for a little while to cool. Once the jerky is completely room temps it’s time to bag it up.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...
5 years ago he worked so hard for this channel I’m a simp for him
BBQ Daddy
I don't think I could live next to this guy. With all the grilling and smoking I'd be so dehydrated from all the salivating and hunger pangs.
If I was his neighbor, I'd be in all the videos....salivating from my backyard just staring at him as he films and cooks.
chuck winters this is creepy sounding and understandable at the same time.
John Tang fuck I’d be inviting myself over CONSTANTLY
@@chuckymystic like Wilson on tool time😂😂😂😂
@@secrecy3915 stalk him😂😂😂😂
Just a well done video. Three types of marinades, two meats: beef and venison - how to mix, cut, prep and smoke all in one. Videos that waste my time in the first 10 minutes and then leave out steps drive me crazy. This one was perfect, made me feel like I could do it tomorrow... Thanks for putting these up.
ZippyTheWonderDog1 All of Malcom’s videos are done perfectly. Whenever I want to try something new on my Weber this is my go to channel for ideas and tips.
Yup im subscribing
It reminds me of high school lol. My buddy used to hunt deer right in his backyard and he would share a ton of deer jerky with the class.
Same brother
Nice guy, it's a lot of work to make!
my classmate brought in squirrel jerky. it was aight
Sad. Seems you should’ve sold it but maybe you couldn’t.
I have used so many of your recipes. I LOVE your How To BBQ Right series... I use your "Killer Hog" seasoning almost exclusively... but here when you mentioned "Leggs" seasoning, Im just blown away. My great grandfather was Earnest Legg from WV... Ive used this as long as I can remember! I am a big fan! Thank you for helping me improve my BBQ!!!
White tail is delicious!!! Specially them girl whitetails!!! 💪🇺🇸💯👀😎
That is why I cut the meat while still partly frozen.
Helps keep the thickness consistent and much less of a headache
Did this with some deer meat and it turned out perfectly in time for Thanksgiving. I did the Siracha recipe and then used the same base but added steak seasoning mix to the marinade for the second batch. Both turned out great.
8:19 "Couple peenches crushed red pepper."
Great video .Very educational, even for a jerky pro like myself. I've been making jerky for over 25 years. When you're able to hunt deer.antelope elk, you get alot of meat.that you can use different flavors ,and techniques. Thanks for sharing.
Did a combo of the Sriracha and the Asian. Used a cup of soy sauce first. Then stuck with the Sriracha recipe but added a 1/4 cup of Tabasco Sauce and 3/4 bottle of liquid smoke.. Used more than a sprinkle of everything else he used and even threw in some chili powder. This was on 6 pounds of London Broil. More than enough marinade. All fit in my dehydrator for 7 hours. Mmmmmmmm...best dam jerky I ever made. Thank you big guy!
I tired both the Sweet and Spicy Sriracha and the Asian Style Jerky with venison backstrap. This was my first time, I will be doing this more often! Your recipes are VERY good.
Thanks Malcom and the Ms. nice tutorial, from the ground up!
I can't agree more, regarding the natural hickory smoke an outdoor smoker delivers.
Perfect time of the year to drive the neighbors "long -term hickory smoke crazy"!
But then again, when isn't it.
Malcolm is the only UA-camr I don't read the comments, just watch and listen to what he does.
I've watched almost all of your videos and just now realized that your Ole Hickory smoker is manufactured in Southeast, Mo where I reside....small world. Keep up the good work Malcom!
Won a chili competition with your recipe today.
Chili competition.. what recipe did you use?
Great video, Buddy! Appreciate you being so thorough and delivering so much helpful instruction in less than 30 minutes! Cheers 🍻
Love it dry...I grew up in New Mexico and there is a shop in Roswell that sells the best, thinnest and driest jerky. I love the forever chew of extra dry jerky.
Been watching you for years brother. Still love your content
and I'm off to purchase my first smoker !
Best Smokers for Jerky Making and How to make Jerky in a Smoker: bestsmokersinfo.com/best-smokers-for-jerky/
A friend gave me some venison yesterday and I knew immediately what I was gonna do with it. First go find a video by Malcolm and then follow the directions. I know its gonna be excellent jerky. Thanks again Malcolm!!
Brah knows his stuff and great with the presentation. Practice well made perfect! Awesome...
My all time fav bbq Channel. Have watched all of your videos multiple times. Good stuff.
Made the sweet and spicy recipe but used half the heat and added a tablespoon of Caribeque Calypso seasoning. Cooked on my egg at 165 for approx. 3-1/2 to 4 hrs and I must it was amazing!! Thanks Malcom for the awesome recipe! I love your content and videos.
Malcom,, you continue to be an inspiration! Thank you for your service to mankind
I smoked a few pounds of this Sweet & Spicy Sriracha Jerky today. Really nice flavor profile. Just like it says, nice and sweet as you chew, nice little hint of heat after you swallow.
Malcom, I'm not gonna lie man...you have aced it with the siracha beef jerky! I made it today and boy howdy is that awesome!!! keep these videos coming man, I check everyday hoping to see some more from ya. you have changed the way I bbq forever, and I continue to learn from each and every time! I can't begin to tell you how much I appreciate you l, and the time you take to teach others your passion.
I made 5 lbs of hot sweet jerky from eye of round yesterday. Great channel!
Make some brought’s with leggs bro!!! Fiya dude!!! 🔥🔥🔥
I've always enjoyed your bbq videos. I am about to try venison jerky for the first time and was thrilled to see a video from a familiar face. Thanks for covering. Looking forward to the asian inspired recipe.
“It don’t hurt through out the night to give it a toss” wise words from a wise man!
my favorite recipe. soy sauce (not that kikkoman stuff. have to go to an Asian market for it) a little siracha. worscheshire sauce. garlic powder. black pepper. brown sugar. molasses. rosemary. a can of coke. and a little bit of fish sauce. on hickory wood at 200 for a couple hours.
I just finished making the marinade for the beef jerky with the Killer hogs barbecue
I don't even eat beef jerky, but I guarantee you if I had this beef jerky that you prepared..
I would eat the mess out of it. it really looks delicious.
Malcom, thanks for a great video. I have tried jerky a couple times without success. This is a big help to get started in the right direction. Especially appreciate the cutting of the meat across the grain which seems like a small thing but I didn't do this previously and got really tough jerky. The low temp tip was also key.
What I do is start low, around 140 for an hr. And every 1.5 hrs after that I raise the temp 15 degrees untill I reach 175-180. Let them go till they are firm but bendable. Let cool and enjoy!
Amazing recipes and great step by step directions thank you!!!
You need a granton knife to do your slicing with. The length will eliminate the back-and-forth sawing and the grantons will greatly reduce the surface tension between the meat and knife giving you a cleaner cut. The best $30 you will ever spend.
He’s a truly great recipes! The Korean barbecue is my favorite!
You’re one of the best in the game thanks for your channel
I use my countries animal for jerky, kangaroo...no fat, cheap, taste awesome if done right. Awesome video
Parsley and Garlic jerky is really nice
I picked up a smoker last winter and made some jurk beef chicken and deer meat all on my smoker everyone loved it. Some of the jurk got done before other so that last hour you really have to watch it.
Sirachae
WhiteBoyWithAnIpod yeah nah.
Sirachaye
😂 made it so hard to watch 😂😂😂
I knew someone was going to say it haha
@Ronnie Hill i don't think he's making fun of him maliciously. being an asian myself i think it can be endearing hearing people mess up some words lol. it's all in good fun.
Leggs makes some great seasonings.
Love love love Malcolm’s videos!
Your video is awesome. I’m smoking 4 lbs of elk hind tomorrow. I’m excited. Trying my own marinade but I thank you
Awesome cook I am 12 and I just got a traeger smoker and I used your recipie to make some really good beef jerky
That's a good job Malcom. Thanks for sharing your jerky mixes with us. I like all of your videos so keep 'em coming. Joe
I haven't made jerky in 4 years. I built my own smokers to do hog roasts. about every winter I would do two five gallon buckets of deer jerky at once. I left the door on smoker cracked open for a little bit, couple inch's are good. using half bag of 18 lbs. charcoal briquettes & six or so split sticks of green hickory for the smoke. My smoker has five racks that turn like a Farris wheel inside for the meat to sit on. I've had great results doing jerky in 2 hours on this smoker.
Very good tutorial! Going to try this Sunday.
Hi Sir, I love your content. I purchased the combo pack of the Killer Hogs seasonings. I use them all the time. I ran real low on the Amazing AP spice. So, I ordered another 2 bottles. I use the heck out of it on potatoes for breakfast, and basically any kind of meat on the grill. I absolutely love the product, but I just wanted you to know I purchased it 100% to support your channel and content. You are a great content provider and I love your passion for amazing BBQ and good food in general. Having amazing seasonings on hand around the house is an added bonus compared to what you provide to me. thanks my man!
man those look beautiful and the way u explain the flavours thanks bro
siratcha was awesome! I have made it 3 times now and everybody loves it thanks for the recipe
I never tried smokey jerky. This is my first time tasting it thanks malcome.
I tried out these recipes tonight. I had about the same as you beef/venison. The asain recipe smelled amazing when making the marinade, the garlic and ginger are a perfect team. The sweet and spicey sriracha smelled just like sriracha, nothing impressive so I thought.
Well after trying both flavors on both types of meat I can say that the sriracha turned out to be my favorite. The sriracha adds a nice kick and nice chili flavor, add some hickory smoke to it and it just tastes like perfect jerky. The asain style to me seemed to have to much soy sauce flavor to it, and I tend to be partial to soy sauce because of how salty its flavor is. However this does make a nice and tangy jerky with a big soy sauce flavor, not a bad thing.
I did it on a pit smoker and tried to keep my temps between 150-200f. Lower temps were a little hard on my pit, however I still went 4 hrs and it turned out great. Thanks for the recipe and video!
watching at 12 pm... awe man
Idk why but I love your videos.
Malcolm is the Man tought me how to cook
Leggs makes an awesome hot wing also
Love your videos. I tried venison jerkey a few weeks ago on my Oklahoma Joes drum smoker. Temps were too high and it dried it out terribly. I thought 220-225 was the #. Now I know what to do next time. Thanks for helping us learn.
Awesome!! My man Malcolm!! I have tried these and they are awesome!! I am marinating right now and will smoke some jerky tomorrow!! Thanks buddy for your awesome recipes!!
This video made me so damn hungry and craving jerky now 😂
“Racks make jerkin easier” TRUE!!
Great job Chef...Loved the Asian recipe...keep it up. Thanks
I like how he says sirach aye!!😂😂 sirach uh!
Probably the best video on UA-cam. Also used your recipe for smoked pork butt. Turned out great. Thank you for posting your videos.
Nice! I love jerky but they're so expensive at the store, now I could make a whole bunch for a fraction of the price.
whataname01 the main reason it is so expensive at the stores is because 1 pound of meat turns into like 1/4-1/3 pound of jerky. My family always looses it when I only give them a small bit of jerky when I start with such a big piece of meat.
until you have to buy a smokder:-) but if you have one, you are set and ready
Malcom, I have been making jerky in just a Ronco dehydrator. However, I love what you’re doing and this is my next try. However, I have only used soy sauce, spices and liquid smoke, then vacuum seal it. It has stayed for up to a year and a half stored in a cool dry place. I love making Jack rabbit jerky, venison, elk, beef, chicken and turkey. The poultry one’s I make and eat within a short period. I don’t trust going longer. But awesome video.
Great Job Malcolm! Great video and jerky looks amazing, we appreciate it!
Love the sriracha recipe!!! Only thing i did different. Was replaced the red flake with Cayenne pepper seasoning. Only reason why. I was too lazy to go to the store for the flake. Lol either way. It turned out AMAZING!! Thank you soooo very much for sharing your recipes with us!
this worked really well! First time worked like a charm! Thanks man!
Awesome video! I can't wait to make the sriracha jerky.
Best jerky video I've ever seen
I better start saving them soy sauce packets from panda Express....
Lol
Haha
Try using only Frank's Red Hot. Because of the 190mg of sodium per teaspoon, it makes excellent jerky marinade. You can add any level of pepper flakes or powder for more heat if you want. Also, sweet barbeque rub on top of the marinaded meat is killer. I use Frank's as the brine for my barbeque chicken and hot wings too. Flavor and tenderizer! Peace
I always surround mine with paper towels just for that reason of moisture. In and out of the refrigerator and into a different temp environment.
I love Malcom Reed !!
Thanks for sharing 👍! You are awesome and teach me something every time I watch your videos! Very entertaining 👏!
Another great video Malcolm, nice to see you using venison, thanks for sharing!
Love this guy
I love doing jerky I'll have to try smoking it looks awesome
Thanks for the great video my friend.
Awesome recipe. Look forward to trying it out!
that room must smell amazing with all the jerky sitting on that table!
Very nice. Going to try this but cook in the air fryer
This very nice, man! I will try myself to make them, thanks for the video.
Man that jerky looks delicious! Thanks for the recipes ideas. I can't wait to try it this way.
Hey brotha! I got a new smoker for fathers day so I had to try your asian jerky recipe and it was great!
I just want to give you a bro hug.
Great Tips and Recipes !!
Watched this. Decided I need one of those Ole Hickory smokers. Checked out the cost of the Ole Hickory smoker. Decided I do not need an Ole Hickory smoker.
I did the same. I just made mine in my BGE I used pitmaster X style to hang them but Malcolm’s recipe and man this stuff didn’t last long in my house.
Hey Malcom, I love jerky and have been making it in a dehydrator for years. However, now i’m gonna give this a try. In any case I get about 8 big New Mexico Jack Rabbits every year and turn it into jerky. The meat on a Jack is dark and rich so it dry’s real well, and the finished product is excellent. It’s tedious work doing the prep but well worth it, you should give it a try if you get a chance.
Damn..that venison cut like butter..
Loving the cooking lesson....
You are awesome! Thanks for sharing with us.
he lives in mississippi where at im a very picky eater and all the foods he makes looks very good
"This is going to last a long time"... Not around these parts it won't... Good jerky is GONE the day it is made.
Thank you for sharing.
Will be doing this in this years Colorado Fall
Elk and Muley jerky!!!outstanding!
Outstanding work my friend.