Was just telling my girlfriend I wanted to try making my own beef jerky. Could have easily followed any other type of video like this: but then you dropped this video and man, I’m thankful you did! I’ll definitely try out the oven method first before buying a dehydrator
A couple things when doing it in an oven. Max mentioned keeping the door open a crack. Good idea, it helps air flow. Most electric ovens vent out of the back right Stove top element location, so make sure that is not covered with a pan or something, also most electric ovens lowest temp setting is 170F.
@@spudthegreaterusa8386 Also a reason that I think air fryers are good for this as well. Definitely have to work in batches but there's a lot of air flow and the temperature is able to go lower.
Going broke buying all these beef jerkies. Recently added dried meat into my lifestyle for a better eating, real food healthy eating lifestyle. Was thinking about learning to make my own jerkies and boy was i glad i clicked on this video. I thought it was going to be a long sophisticated, constant monitoring type of process but you definitely made it easy to follow and explained it step by step so thoroughly. Thank you my guy! Will definitely support purchasing some jerkies from you as well until i get the ball rolling. Much love.
Hi guys I just want share my experience on this exact recipe so you don't make the same mistakes I did, I attempted this recipe the day before last and let it marinate for 24 hours, before drying I laid the marinated meat on a paper towel and patted it dry and left a couple with the marinate onto see if it makes a difference, furthermore I seasoned some of the meat before dehydrating it at 65c for 5 and a half hours and what I learned. 1. There is no need for the additional seasoning and in fact it made it unbearable to eat. 2. Patting them dry produced a similar if not better tasting product because the marinate was able to penetrate the meat and the wet ones were just too slimy feeling for my taste. 3. I'm sensitive to honey so I thought I'd use date honey but that was unfortunately the wrong move to make because it ended up being the only thing you can taste I couldn't even taste the meat so next time I'll stick with the brown sugar. 4. although I think the fact that I used date honey was entirely my fault I still think that the 15-20% sweetness estimate is way too high and I felt that I got nothing but sweet flavours which was a bit disappointing so next time I'm hopefully going for a more conservative 8-10%.
maple syrup is about 70% sugar, so that kinda reduces the sweetness. the 70% sugar is also mostly sucrose, but can contain some less sweet glucose. date syrup is 70-80% sugar, but it's mostly glucose/fructose which are relatively sweeter than sucrose. the same is true for honey, but honey can sometimes have more fructose than glucose even. so if you swap maple syrup for honey/date syrup, you probably want to use half as much
I’ve been making jerky for about 15 years and learned something new. I could never put my finger on how the store bought jerky always had that extra moisture to it. Now I know they have a high humidity drying process. I also hate that style😂 I literally can’t eat any other jerky than my own because I’m obsessed with how mine comes out. I felt the nostalgia when he pulled out his first ever dehydrator. Mines been going strong for 15 years.
@@JudiChristopher yeah it’s all preference! I don’t like smoked jerky nearly as much as dehydrated jerky. But I also became a jerky snob and only like mine 🤣🤣
@@nicholasrubio1660 simple! Get a dehydrator, if you want ultra simplicity buy fajita type already cut strips of beef. Put them in a bowl or bag of marinade. I mix Dr Pepper with soy sauce and every season in my pantry and let it soak for a day. Then lay the strips out in the dehydrator for probably 6+ hours. Just check them periodically and stop when you like the level of dryness.
Best vid ever. I was surprised he has a company yet tells how to make it at home. Shows confidence in his product. Is it worth your time or better to buy without saying it. answered all my questions. Looked at dozens of vids in past..none compare. Thanks.
So glad biltong is here for our SA viewers but you should try all our SA varieties😂🇿🇦 We have: Game biltong Beef biltong Geelvet biltong (which is beef with a side of fat) Chilli bites (beef or game) Biltong sticks (beef or game) Droëwors (beef or game)
I lived in SA and got a Biltong addiction, Braai are the best and South Africans are definitely the best at cooking any meat! The bbq culture there is amazing!
I completely forgot about the experimental taste test at the end 😂, almost went to watch another video. Very educational, and I almost forgot about the bit of fun thrown in. Gotta give it to Max to always make his video's interesting, The meat side of youtube is always the best 💯
Its really nice to see such a large creator being so active with his community in the comments. Some people have less than one third the subs and dont give superlikes or reply to any comments.
Now that I've seen this, I'm curious to experiment with the humidity aspect of making jerky more tender. I'm thinking maybe laying the jerky on the top rack of my smoker and filling a sheet pan with an experimental amount of water and putting it on the bottom rack. The amount of water would be the delta. My thinking is that while the water evaporates, it will create a humid environment in the smoker but then at some point the water will completely evaporate and then I can let the jerky finish to a nice dry but tender texture. Unless you make a video doing this experiment, I will report back with my findings
Great idea! I’ve done something similar with great results. Adding a water pan to an oven and essentially steaming for the first hour. Keep me posted how it turns out for you!
I’m so sorry! Completely forgot to give an update. So the batch I made came out fairly tender! Much more tender than typical jerky but not quite as tender as I was hoping for. I used a regular sheet pan and filled it with about a 1/4 in of water and put it on the lower portion of my smoker. Then I just made the jerky the usual way. I think I need to add a bit more water and I will get the desired result I’m looking for. Then again, changing the amount might not affect the result just because a smoker isn’t the most effective way to make super tender jerky but we shall see :)
@@azn280284 I was going to comment about putting a metal pan of water in with the jerky. Try putting more water and placing the pan closer to the meat. I'm going to try this, but in my oven.. I don't have a smoker.
I typically smoke my Jerky for a few hours until the surface is dry, then finish in my dehydrator. It makes the cleanup MUCH easier since you don’t have marinade baked onto the Excalibur mesh sheets. Very interesting on the moist dehydrating at the factory - I may have to try spraying my jerky while it smokes with apple cider or something along those lines for a similar effect!
Fantastic guide on how to make jerky!! Gotta try it when i have the time!! Been watching this channel for a long time and there is always soo much to learn!!!! keep up the good work!!!
I would have appreciated if you would have elaborated how we might add more humidity to our at home jerky ventures, but other than that this was unbelievably informational. I've always loved beef jerky and have thought about making it before, but this video really lays everything out better than any other video I've watched on the subject. I'll definitely be making my own for the first time soon.
My recepe for jerky (any jerky): Use whatever mid-grade meat your butcher has on hand(it's normally cheaper and faster to get it non-pre cut). Take the jerky and slice it into 1/7th-In, now let it get to room temperature. For a marinade I use 2shots JackDaniel's, .5shot of 80Prof Vodka, and 3Cups of beer per .5lbs of jerky you're making. Now let it rest over night. Now, in the morning, after letting it sit, take it out and prepare to boil it (1min/.5Lbs of meat). For the boil use 1cup of Viniger, 1table-spoon of whatever salt of your liking, 2Litres of water, 1shot Molasses, and 2table-spoons of whatever sugar of your liking. Use this mix and double it per every 1lbs of meat. After boiling smoke it high and fast for half an hour, after let it cool 1min/1lbs of meat, after go low and slow for 1hour. After smoking dry it out. Now enjoy.
I'm salivating just watching 🤤😋 I don't eat sugar, can stevia, allulose, monk fruit or xylitol be used as sweetener in the marinade? Looking forward to your reply 🙏
I'd also like to know if it is safe to do sugar and salt free then eat straight away/keep in fridge and consume within 3-5 days?. There is a commercial variety that is 0% sugar.
Jerky is so easy to make, everyone should try it. It’s the getting it the way you want it part that can be tough. It’s fun to experiment with different things to see what works.
Whoa whoa whoa...I just got to the end of the "What is Jerky" part of this video and you seemed to have left out actual real beef jerky like the Indians in New Mexico or Arizona make. The dry as a bone jerky with red or green chili; the green being my favorite kind of jerky ever. Hmmmm I will keep watching.... to be continued.
I started making my own jerky because of the price. Get a 5lb round and flavor like I want at the time. Throw it on the smoker at 180 until done. I even do those odd pieces you would cut off to square the meet up for cutting. They became sample pieces during the cook. Not sure how long it would last because between the kids and I we usually kill it within 3-4 days.
I have been trying to figure out how to get my jerky more tender!! Been on a mad quest, but never knew about added moisture! Ok, that sorta makes sense too. So the trick will be how much moisture, how hot and for how long is it applied before releasing it. Been making jerky for a lot of years and the last couple of months I've been doing different things to get that tender jerky bite. Unsuccessfully too 😮 Was going to try to become an employee at a jerky making place and steal the secret recipe 🤠 Thanks for the tip!
Thanks for showing tofu and cheese in the end product. As a vegetarian, i didn't know why YT keeps recommending this video to me but now i can make my own raw banana, plantain flower and palmyra root jerky whenever I feel like making fancy dinner. I don't know how I watched the whole video when I haven't even eaten egg my whole life.
Hey max, have you tried to do bak kwa before it be kinda nice if you include in your future video sometime comparing American style jerky and Chinese style jerky
Hey there good video man i did want to ask tho on your homemade jerky u said 1 of the draw back was the humidity well growing up my uncles were hunters and as such jerky was a big part they made tons of home made now i dont remember exactly what wood chips the would use and not sure if it mattered to be honest but a handful of chips into a hotel pan whole lemon cut in half and if i were to guess about 2 liter of water tightly foil the top and not sure again on if this mattered but the pan was always on the rack above the dehydrator and man best tender venison i ever had sadly i hqvent senn much of that side of my family since i was maybe 11 12 yr old and in late 30s now but this was something i used to take partin when i was atound them cause it was kind of made into a family activity man kinda missin those days anyway enjoyed the vid and thx
I absolutely LOVE making jerky, and love making it almost as much! But I haven’t in a while, and while watching this I am going to go get some Flank right now! Thanks!
Why is it that no one uses plastic bags for marinating , Ziplock beat but old bread bags are fine , half way through give a quick massage , no mess , no gloves or mucky hands . Best wishes from NZ
So Max. You having your own Jerky and Learning everything you could. I want you to order some No Man's Land Beef Jerky. And Do a Video Review. Best Beef Jerky I've Ever had (No Disrespect To Your Brand, Obviously, Which Come At 2nd For Me). Although, it is on the pricier side, I Highly recommend everyone to try it at least once. Would Love to know your Honest opinion. Love Your Videos Man. Keep Doing What Your Doing. Very Happy for Your Success.
I would advise You to experiment with ultrasound marinading process - ir can be done bagged or if marinade is thin as is. It's quite superior to vacuum tumbling for taste penetration. I think it's absolutely the future both for alcohol production as it speeds flavour dissolving and penetration but also for meat taste penetration. It would be incredible for thicker cuts such as steaks at home.
Thank you for the excellent, and extremely in depth video. I've never tried jerkey, given that it's not a thing in Serbia, but I will try to make some in my oven. Do you think it might help if I add some pan with a bit of water bellow the jerkey? That might add to some more humidity in the beginning of the process. Or, perhaps, spray water in the oven from time to time in the beginning?
I guess you could smoke your marinade and add back water when done. You would just need to weigh it beforehand and when you're done, then put the missing weight in water back in it. That would prevent you from using liquid smoke.
I love making smoked salmon and sturgeon and can't forget elk and dear. Here recently I find myself wanting to make pemmican. Just like you I enjoy making jerky. Thank you for a great video
I have an older circular Nesco dehydrator similar to that one, just ancient. I’ve used it to make jerky for years and it works really well, I just need to get more trays for it. Apparently with those kind you don’t need to rotate trays like you would the box oven style ones.
My homemade jerky is a 3 day process day one slice and marinade day two dry outside in the sun with a big screen to keep away the critters and day three smoke all day with a cold smoker will last months and months even a year in a paper bag left in the fridge
Such a great video I’ve been making jerky for years such a great snack and hobby been cooking it in my pellet smoker the last 5 years instead of a dehydrator…a week or 2 to eat the jerky more like 2-3 days 😂😂😂
EXCELLENT VIDEO... I am in SHOCK about the Cheese Jerky... That is a must to try to make WHAT Cheese did you use? American? Thank you for all your great videos....
Love that you pronounced 'biltong' right! Proud South African here! You should try getting your hands on 'geelvet bitlong', roughly translates to yellow fat biltong.
this video singelhandedly has me wanting to attempt making homemade jerky. Thank you for showing the process, it's not that much to do. An morning & afternoon on a day off can end in a tasty treat.
I catch a lot of heat for this but I prefer Tri Tip for my jerky. I just treat it like venison and trim it down as lean as a I can. Makes a fantastic jerky. Trout is also a fun jerky experience.
I make beef jerky from cheap steaks i slice in thin strips, cover in lots of mixed pepper and then dry in the oven at 55 degrees celsius for about 4 hrs. chewy, peppery and feels like meat as opposed to off the shelf products that often have a weird soft and fiberless texture that does not feel like chewing meat....
Max love the content, I used to sell jerky back in high school...I made Bank!!! but boy was it a lot of work. It has always stayed a big hobby of mine, Currently trying to start my own bbq food truck. Just wanted to say I appreciate all the hard work you've put in. But above all that beef pork joke at 10:13 was extremely out of line, it almost makes guga's jokes funny.
Now that you said humidity adds that tender touch to jerky couldn't you just add some water obviously separate in a metal bowl or my dehydrator has some fruit sheet attachments to maybe get that better texture.
I gotta say you are right sugar does make it better and bounds out the salt because once I made in a beef jerky weird like a type of soda but we got rid of all the fizziness and a balance out the salt so much and it was so good
***Correction: if using pink curing salt use 1 teaspoon per 5lbs of meat (not 1lb). Thanks @mikesmicroshop4385 for pointing this out!
❤
I like heart as means toward jerky. I over season because I often use it as a soup base.
bros probably on the PETA hit list😂😂😂
Candied and smoked salmon and tuna is basically a jerky
So 0.2 pounds per 1 lb
I really appreciate how honest and transparent he tries to be
He's basically shilling his product. Im not sure he's being transparent at all
@@JesusChrist-yh4pi wdym
@@JesusChrist-yh4pi I mean, he's also giving you a pretty simple to follow guideline to make his product on your own.
@@ClemsonFan46 exactly. other people who own businesses would probably be vague in explaining specifics in fear of some sort of competition 😑
@@ClemsonFan46he liked your comment lmao
Was just telling my girlfriend I wanted to try making my own beef jerky. Could have easily followed any other type of video like this: but then you dropped this video and man, I’m thankful you did! I’ll definitely try out the oven method first before buying a dehydrator
I make it every week. It's easy
A couple things when doing it in an oven. Max mentioned keeping the door open a crack. Good idea, it helps air flow. Most electric ovens vent out of the back right Stove top element location, so make sure that is not covered with a pan or something, also most electric ovens lowest temp setting is 170F.
you dont have a girlfreind
@@TheRitchieReport mg you look like your 12 you probably dont even have a normal friend. especially if you cant spell girlfriend
@@spudthegreaterusa8386 Also a reason that I think air fryers are good for this as well. Definitely have to work in batches but there's a lot of air flow and the temperature is able to go lower.
Max is the best, he explains things so that you actually understand. He is the best.
Going broke buying all these beef jerkies. Recently added dried meat into my lifestyle for a better eating, real food healthy eating lifestyle. Was thinking about learning to make my own jerkies and boy was i glad i clicked on this video. I thought it was going to be a long sophisticated, constant monitoring type of process but you definitely made it easy to follow and explained it step by step so thoroughly. Thank you my guy! Will definitely support purchasing some jerkies from you as well until i get the ball rolling. Much love.
Hi guys I just want share my experience on this exact recipe so you don't make the same mistakes I did, I attempted this recipe the day before last and let it marinate for 24 hours, before drying I laid the marinated meat on a paper towel and patted it dry and left a couple with the marinate onto see if it makes a difference, furthermore I seasoned some of the meat before dehydrating it at 65c for 5 and a half hours and what I learned.
1. There is no need for the additional seasoning and in fact it made it unbearable to eat.
2. Patting them dry produced a similar if not better tasting product because the marinate was able to penetrate the meat and the wet ones were just too slimy feeling for my taste.
3. I'm sensitive to honey so I thought I'd use date honey but that was unfortunately the wrong move to make because it ended up being the only thing you can taste I couldn't even taste the meat so next time I'll stick with the brown sugar.
4. although I think the fact that I used date honey was entirely my fault I still think that the 15-20% sweetness estimate is way too high and I felt that I got nothing but sweet flavours which was a bit disappointing so next time I'm hopefully going for a more conservative 8-10%.
maple syrup is about 70% sugar, so that kinda reduces the sweetness. the 70% sugar is also mostly sucrose, but can contain some less sweet glucose. date syrup is 70-80% sugar, but it's mostly glucose/fructose which are relatively sweeter than sucrose. the same is true for honey, but honey can sometimes have more fructose than glucose even. so if you swap maple syrup for honey/date syrup, you probably want to use half as much
I’ve been making jerky for about 15 years and learned something new. I could never put my finger on how the store bought jerky always had that extra moisture to it. Now I know they have a high humidity drying process. I also hate that style😂 I literally can’t eat any other jerky than my own because I’m obsessed with how mine comes out. I felt the nostalgia when he pulled out his first ever dehydrator. Mines been going strong for 15 years.
Any tips on getting started with this? I'd love to make my own jerky.
I personally do not like the dehydrator...
I want to Smoke mine.
Have you ever Smoked any Beef Jerky?
@@JudiChristopher yeah it’s all preference! I don’t like smoked jerky nearly as much as dehydrated jerky. But I also became a jerky snob and only like mine 🤣🤣
@@nicholasrubio1660 simple! Get a dehydrator, if you want ultra simplicity buy fajita type already cut strips of beef. Put them in a bowl or bag of marinade. I mix Dr Pepper with soy sauce and every season in my pantry and let it soak for a day. Then lay the strips out in the dehydrator for probably 6+ hours. Just check them periodically and stop when you like the level of dryness.
Best vid ever. I was surprised he has a company yet tells how to make it at home. Shows confidence in his product.
Is it worth your time or better to buy without saying it.
answered all my questions. Looked at dozens of vids in past..none compare. Thanks.
So glad biltong is here for our SA viewers but you should try all our SA varieties😂🇿🇦
We have:
Game biltong
Beef biltong
Geelvet biltong (which is beef with a side of fat)
Chilli bites (beef or game)
Biltong sticks (beef or game)
Droëwors (beef or game)
🇿🇦
Stem saam dink nie hy het ordentlike biltong geëet nie. Daar is nie manier dat daardie goed beter kan smaak as biltong of droëwors nie.
Biltong = best
@@daniellefourie6250 100% reg
I lived in SA and got a Biltong addiction, Braai are the best and South Africans are definitely the best at cooking any meat! The bbq culture there is amazing!
I completely forgot about the experimental taste test at the end 😂, almost went to watch another video. Very educational, and I almost forgot about the bit of fun thrown in. Gotta give it to Max to always make his video's interesting, The meat side of youtube is always the best 💯
Its really nice to see such a large creator being so active with his community in the comments. Some people have less than one third the subs and dont give superlikes or reply to any comments.
Now that I've seen this, I'm curious to experiment with the humidity aspect of making jerky more tender. I'm thinking maybe laying the jerky on the top rack of my smoker and filling a sheet pan with an experimental amount of water and putting it on the bottom rack. The amount of water would be the delta. My thinking is that while the water evaporates, it will create a humid environment in the smoker but then at some point the water will completely evaporate and then I can let the jerky finish to a nice dry but tender texture. Unless you make a video doing this experiment, I will report back with my findings
Great idea! I’ve done something similar with great results. Adding a water pan to an oven and essentially steaming for the first hour. Keep me posted how it turns out for you!
if o were to just literally steam the meat in a steamer untill like semicooked and then jerky it?
How did it work out? The bottom rack of many dehydrators doesn't dry as well, so this could be a handy use for it!
I’m so sorry! Completely forgot to give an update. So the batch I made came out fairly tender! Much more tender than typical jerky but not quite as tender as I was hoping for. I used a regular sheet pan and filled it with about a 1/4 in of water and put it on the lower portion of my smoker. Then I just made the jerky the usual way. I think I need to add a bit more water and I will get the desired result I’m looking for. Then again, changing the amount might not affect the result just because a smoker isn’t the most effective way to make super tender jerky but we shall see :)
@@azn280284
I was going to comment about putting a metal pan of water in with the jerky. Try putting more water and placing the pan closer to the meat. I'm going to try this, but in my oven.. I don't have a smoker.
Bro is shocked about dehydrated cheese like it isn’t just a cheese crisp or cheez-it 😂
I typically smoke my Jerky for a few hours until the surface is dry, then finish in my dehydrator. It makes the cleanup MUCH easier since you don’t have marinade baked onto the Excalibur mesh sheets. Very interesting on the moist dehydrating at the factory - I may have to try spraying my jerky while it smokes with apple cider or something along those lines for a similar effect!
Two very awesome ideas!!
@@MaxtheMeatGuyDo you not like hickory?
@@antsmith3284applewood is better
Have you tried spraying the jerky?
If so... how did it work out?
Fantastic guide on how to make jerky!! Gotta try it when i have the time!! Been watching this channel for a long time and there is always soo much to learn!!!! keep up the good work!!!
I just made jerky for the 1st time today using left over tri tip. Smoked it at 200 for 7.5hrs thank you Max! It was delicious
In the oven?
What did you use to smoke the Beef Jerky?
Can we please get a series of these videos.
They are my favorite!
I never thought I would be interested in meat until Max poped on my yt shorts
I would have appreciated if you would have elaborated how we might add more humidity to our at home jerky ventures, but other than that this was unbelievably informational. I've always loved beef jerky and have thought about making it before, but this video really lays everything out better than any other video I've watched on the subject. I'll definitely be making my own for the first time soon.
Max tasting meat at the end is truly a beautiful sight to behold
I thought you were gone but I have been proven wrong 💀
My recepe for jerky (any jerky):
Use whatever mid-grade meat your butcher has on hand(it's normally cheaper and faster to get it non-pre cut). Take the jerky and slice it into 1/7th-In, now let it get to room temperature. For a marinade I use 2shots JackDaniel's, .5shot of 80Prof Vodka, and 3Cups of beer per .5lbs of jerky you're making. Now let it rest over night. Now, in the morning, after letting it sit, take it out and prepare to boil it (1min/.5Lbs of meat). For the boil use 1cup of Viniger, 1table-spoon of whatever salt of your liking, 2Litres of water, 1shot Molasses, and 2table-spoons of whatever sugar of your liking. Use this mix and double it per every 1lbs of meat. After boiling smoke it high and fast for half an hour, after let it cool 1min/1lbs of meat, after go low and slow for 1hour. After smoking dry it out. Now enjoy.
What the actual fųck.
I'm salivating just watching 🤤😋
I don't eat sugar, can stevia, allulose, monk fruit or xylitol be used as sweetener in the marinade?
Looking forward to your reply 🙏
I'd also like to know if it is safe to do sugar and salt free then eat straight away/keep in fridge and consume within 3-5 days?. There is a commercial variety that is 0% sugar.
Jerky is so easy to make, everyone should try it. It’s the getting it the way you want it part that can be tough. It’s fun to experiment with different things to see what works.
Whoa whoa whoa...I just got to the end of the "What is Jerky" part of this video and you seemed to have left out actual real beef jerky like the Indians in New Mexico or Arizona make. The dry as a bone jerky with red or green chili; the green being my favorite kind of jerky ever. Hmmmm I will keep watching.... to be continued.
That is right.... I'm from New Mexico. (USA)
Yess worked in new mexico for about 3 months and got some homemade from a local native. It was the best i ever had
Sophia is my favorite character on this show. Simply from that joke.
YES... I love that joke.
I sent it to my son... he loves telling "Dad Jokes".
i live somewhere i cant get max jerky but i really wanted to try it. Thank you for this. Really appreciated.
I started making my own jerky because of the price. Get a 5lb round and flavor like I want at the time. Throw it on the smoker at 180 until done. I even do those odd pieces you would cut off to square the meet up for cutting. They became sample pieces during the cook. Not sure how long it would last because between the kids and I we usually kill it within 3-4 days.
meat*
It’s Always Great When Max Uploads ❤🥩 🔥
im gonna try it!!! thankz for the breakdown!! love the vid 🙏🏽🙏🏽🙏🏽😊😊
I have been trying to figure out how to get my jerky more tender!!
Been on a mad quest, but never knew about added moisture! Ok, that sorta makes sense too. So the trick will be how much moisture, how hot and for how long is it applied before releasing it.
Been making jerky for a lot of years and the last couple of months I've been doing different things to get that tender jerky bite. Unsuccessfully too 😮
Was going to try to become an employee at a jerky making place and steal the secret recipe 🤠
Thanks for the tip!
Lots of good info packed into this video! Thanks, Max!
The pride I felt at the mention of biltong- the best kind of dried meat loved all over South Africa
Thanks for showing tofu and cheese in the end product. As a vegetarian, i didn't know why YT keeps recommending this video to me but now i can make my own raw banana, plantain flower and palmyra root jerky whenever I feel like making fancy dinner. I don't know how I watched the whole video when I haven't even eaten egg my whole life.
Awesome video, THANKS!
Hey max, have you tried to do bak kwa before it be kinda nice if you include in your future video sometime comparing American style jerky and Chinese style jerky
Hey there good video man i did want to ask tho on your homemade jerky u said 1 of the draw back was the humidity well growing up my uncles were hunters and as such jerky was a big part they made tons of home made now i dont remember exactly what wood chips the would use and not sure if it mattered to be honest but a handful of chips into a hotel pan whole lemon cut in half and if i were to guess about 2 liter of water tightly foil the top and not sure again on if this mattered but the pan was always on the rack above the dehydrator and man best tender venison i ever had sadly i hqvent senn much of that side of my family since i was maybe 11 12 yr old and in late 30s now but this was something i used to take partin when i was atound them cause it was kind of made into a family activity man kinda missin those days anyway enjoyed the vid and thx
I'm Digging The Tasting History type transition 😂🎉
Yay! Max listened to my advice from like a year ago 😊
I’ll be honest, biltong is far superior to jerky for me. It’s a lot less dry than jerky is
Too sour
@@swagm8919 sour? What? Lol have you ever had biltong?
the crazy part of doing this type of video against your own product is respectable, shows that there is value in both sides of the coin well done.
Hearing Max trying to pronounce Worcestershire is why I watch UA-cam. 😅
I absolutely LOVE making jerky, and love making it almost as much! But I haven’t in a while, and while watching this I am going to go get some Flank right now! Thanks!
definitely right about store bought jerky, health and safety costs too, expensive industry to get into, but when they get it right it tastes soo good.
Why is it that no one uses plastic bags for marinating , Ziplock beat but old bread bags are fine , half way through give a quick massage , no mess , no gloves or mucky hands .
Best wishes from NZ
Such a comprehensive video 💪
Best jerky video I've seen so far. Hands down.
Thank you! Weights and measures are missing, or not there on so many vids. Very helpful.
One of the best meat guys on UA-cam
5:58 im not normally dirty minded when watching these but that caught me off guard 😂💀
Thank you. excited to try it out
I kid you not 2 hours ago i talked about making beef jerky for the fun of it but didnt know where to start, this video helped me so much thanks
It always makes me happy when people mention biltong.
I make my jerky in my instant pot air fryer usings its dehydrate setting. I've found that it leaves it much more tender and less dry than my dehyrator
So Max. You having your own Jerky and Learning everything you could. I want you to order some No Man's Land Beef Jerky. And Do a Video Review. Best Beef Jerky I've Ever had (No Disrespect To Your Brand, Obviously, Which Come At 2nd For Me). Although, it is on the pricier side, I Highly recommend everyone to try it at least once. Would Love to know your Honest opinion. Love Your Videos Man. Keep Doing What Your Doing. Very Happy for Your Success.
I would advise You to experiment with ultrasound marinading process - ir can be done bagged or if marinade is thin as is. It's quite superior to vacuum tumbling for taste penetration. I think it's absolutely the future both for alcohol production as it speeds flavour dissolving and penetration but also for meat taste penetration. It would be incredible for thicker cuts such as steaks at home.
I just got an air fryer that has a dehydrator and was definitely looking at the cook times. I knew you’d have a video to help me out lol
Thank you for the excellent, and extremely in depth video.
I've never tried jerkey, given that it's not a thing in Serbia, but I will try to make some in my oven. Do you think it might help if I add some pan with a bit of water bellow the jerkey? That might add to some more humidity in the beginning of the process. Or, perhaps, spray water in the oven from time to time in the beginning?
I guess you could smoke your marinade and add back water when done. You would just need to weigh it beforehand and when you're done, then put the missing weight in water back in it. That would prevent you from using liquid smoke.
Just SMOKE the Beef Jerky....
@@JudiChristopher I guess, by spraying some water on it once in a while during the process. You're right.
Great video 🔝👍
This was great info. I learned a lot.
I love making smoked salmon and sturgeon and can't forget elk and dear. Here recently I find myself wanting to make pemmican. Just like you I enjoy making jerky. Thank you for a great video
Saw your road trip video the other day when you stopped and got some jerky. So I order yours and just go them about to try it.
Nice video! a lot of info! big thumbs up for the meat joke!!
Ayyyyy, Max the Jerky Guy! Let's goooooooo!!!!
IN the old days we put a little pan of water on the grill with the chips of wood to smoke our Beef Jerky... back in the 60s
Hey do you think you can try to make biltong( basicly South African jerky)
Sick video! Would love it if you slowed down the taste tests tho!
I have an older circular Nesco dehydrator similar to that one, just ancient. I’ve used it to make jerky for years and it works really well, I just need to get more trays for it. Apparently with those kind you don’t need to rotate trays like you would the box oven style ones.
My homemade jerky is a 3 day process day one slice and marinade day two dry outside in the sun with a big screen to keep away the critters and day three smoke all day with a cold smoker will last months and months even a year in a paper bag left in the fridge
"This looks like a dementor" 😂
Such a great video I’ve been making jerky for years such a great snack and hobby been cooking it in my pellet smoker the last 5 years instead of a dehydrator…a week or 2 to eat the jerky more like 2-3 days 😂😂😂
I just ordered a custom 8 pack off this vid can’t wait to try it!
EXCELLENT VIDEO...
I am in SHOCK about the Cheese Jerky...
That is a must to try to make
WHAT Cheese did you use? American?
Thank you for all your great videos....
Love that you pronounced 'biltong' right! Proud South African here! You should try getting your hands on 'geelvet bitlong', roughly translates to yellow fat biltong.
Did anyone else think one of the bags in the back said "buttface" instead of "buffalo" or am I just damaged?
It did look like buttface. Lol
this video singelhandedly has me wanting to attempt making homemade jerky. Thank you for showing the process, it's not that much to do. An morning & afternoon on a day off can end in a tasty treat.
I always come back to this video when I make jerky.
I always wanted to know this! Done with the industrial beef jerky’s 🤤🤤
I died laughing when you were talking about food safety and pulled out the pink salt. I thought it was pink sauce 😂
Ok im obsessed with this channel
Can’t figure out if this is an ad for his commercial jerky or a PSA to make your own jerky in stead of buying his commercial jerky.
Amazing video thanks
The last batch i made i used a London Broil and it was about ten dollars and was trimmed and had no fat. It worked out great.
New video idea:dry aging cheap steak vs expensive wagu
I catch a lot of heat for this but I prefer Tri Tip for my jerky. I just treat it like venison and trim it down as lean as a I can. Makes a fantastic jerky. Trout is also a fun jerky experience.
Could you add some water in a bowl or pan in the oven to create the humidity?
17:01 the guy watched too much GMM
I make beef jerky from cheap steaks i slice in thin strips, cover in lots of mixed pepper and then dry in the oven at 55 degrees celsius for about 4 hrs.
chewy, peppery and feels like meat as opposed to off the shelf products that often have a weird soft and fiberless texture that does not feel like chewing meat....
Couldn't you put water in a cup or bowl so as it cooks it will be humid but as it evaporates it gets less humid
Max love the content, I used to sell jerky back in high school...I made Bank!!! but boy was it a lot of work. It has always stayed a big hobby of mine, Currently trying to start my own bbq food truck. Just wanted to say I appreciate all the hard work you've put in. But above all that beef pork joke at 10:13 was extremely out of line, it almost makes guga's jokes funny.
I can't believe Max made impossible bacon with that impossible sausage. The innovation of the dehydrator knows no bounds.
Max can you do a steak battle versus Berns Steakhouse since you're close to it?
🥇🥇
Mans brought out the biltong😮 thats the best one from far
You could achieve the humidity partially with an air fryer
I was expecting a video like this since you come up with your own jerky brand
Pro Biltong maker here 😅
I love making my own jerky. Lately tri tip has been one of the cheaper cuts and it makes some GREAT jerky
you did not just say that "that's not the sausage party I want to be invited to" 🤣🤣🤣
Now that you said humidity adds that tender touch to jerky couldn't you just add some water obviously separate in a metal bowl or my dehydrator has some fruit sheet attachments to maybe get that better texture.
I gotta say you are right sugar does make it better and bounds out the salt because once I made in a beef jerky weird like a type of soda but we got rid of all the fizziness and a balance out the salt so much and it was so good