How to Make Beef Jerky with a DEHYDRATOR
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- Опубліковано 25 чер 2024
- Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe.
CUTS OF BEEF USED FOR JERKY
In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don't contain a lot of connective tissue, and are relatively inexpensive. Cuts high in fat need to be avoided since fat will not dehydrate properly, and will turn your jerky rancid.
JERKY RECIPE USED
For every 1.5 - 2 pounds of thinly sliced beef, you'll need:
* 1/2 C Water
* 2 Tbl Soy
* 2 Tbl Worestershire
* 2 Tbl Rice Wine Vinegar
* 1 tsp Powdered Ginger
* 2 tsp Gran Garlic
* 2 tsp Gran onion
* 1 Tbl Black Pepper
* 2 Tbl Turbinado Sugar
* ½ tsp Kosher Salt
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Undoubtedly one of the best jerky videos I’ve ever seen
Pounding the pieces to even thickness makes all the difference 🤙🏻
thank you! trying to tomorrow !
I am so on it! Thanks chief Burton
After experimenting with all different recipes for jerky marinades, I've found nothing beats just good ol salt n pepper
How much do you salt compared to normal cooking of meat?
It’s so underrated because it gets looked at as a plain taste
Yes! My grandparents used to say the same thing.
My father loves them like that too, not my personal choice, but for the last 8 mobths, Ive been eating plain salt and pepper and its actually not bad. It also lasts so much longer, since im not using brown sugar.
Smh white people
Thank you Chef great details & recipe !
You are the best chef and teacher on UA-cam. Thank you for teaching me so much
Thank you this was awesome, I can't wait to try this 🥳🥳🥳
This is gonna be added on my to do list for when I get my dehydrator
Wow!!! Outstanding!
Thank you so much chef burton for sharing some of your knowledge...
Im a aspiring cook who lives here in the philippines..
Looks soooo delicious~
Nice and to the point, easy to understand. I can't wait to try 🙂
Quality vid & editing. Loved the feature after talkng about the grain at 0:45.
Some great tips!
Informative and to the point
My first attempt at beef jerky and it was delicious!!! Thanks a ton for your recipe!
You're welcome. Glad you enjoyed it!
Informative and spot on. Thank you. New friend here. Thanks fir sharing 😊
Thanks bro, ima show my brother this and see if he likes it
Thank you
Looks good thats a eye round
Great details. Subbed
I have tried many recipes, but I ended up with a very simple combination and many people say it’s the best they ever had! I use eye of round roast, slice and marinade in 3 Tbs Worcestershire, 1 Tbs soy sauce, 1 Tbs liquid smoke in a gallon ziplock bag for 3-5 days. Put marinated meat in a large mixing bowl and add Lawry’s seasoned salt until it looks well seasoned.....then mix it all up....then add about the same amount of Lawry’s again....mix it up by hand....then add one more round of Lawry’s and a buttload of course ground pepper and mix again....then put in dehydrator.....easy peasy and super delicious! The only thing, it’s like crack and don’t last long, gets wiped out on day 1.
Thanks
Your method is a great method for making beef jerky. Have you tried using a food vacuum sealer for extending the shelf life of the jerky. The last step to making big batches instead of many batches frequently! Some say, "Best if used by..." up to a full year.
Excellent video! Thanks!
Dude your video is entertaining. I like the added features with the fact checks(including the sliver of humor in the points.) I'm a logical person so I like seeing things like that. Along with scientific reasoning. Kinda like Alton Brown's approach to cooking. Nice work!
A gentle suggestion, get into the science a bit. You executed this video very well, I'm not complaining at all. I, along with thousands of other viewers, enjoy the brain power behind things. If anything, it would boost your personal experience. It's a fine line between going too scientific/informational and not enough.. but with how you executed the video, I strongly believe you can easily get into the science of it all in a very brief.. yet short approach.
Thanks for your awesome video buddy. Great job!!
This brine/marinade recipe is on point! I'm 4 batches in and fined tuned just a little by decreasing the sugar by 1/4, decreasing the salt by 1/2, and adding 2 tblsp fish sauce for a little more umami depth. Have a 6lb double batch in the fridge right now 👍
Thanks for putting up this wonderful walk through and recipe 🙌
Hey, great format, and great video, only thing back that camera up brother, cheers!
nice
Finished jerky is about half the wright and thickness of raw meat. All flavors are twice as intense (by weight/volume) vs raw. Rather than crosscut, I prefer 30-45 degrees off of Jabob's angle (more chewy). Bison, deer and antelope (lamb and goat?) are the best for jerky. The deep, rich (primal/gamey) meat gives lots of room to add pepper, salt, citrus, herbal flavors to the iron/mineral rich meat.
🐐 fr
S&P is the choice for me!!
“Ass jerky won’t make itself “
excellent tutorial!
Hey Chef, can you make a video showing how to make a demi glace?
Also works great with Venison because of it's low fat content
I like to marinade meat in a ziplock bag. Add meat, put in enough marinade to contact all of the meat when you
squeeze the bag snugly around it and seal airtight. Uses less marinade and the squeeze pushes the liquid into all of the meat evenly. Pop in fridge as usual.
you look so much like a cartoon character but i cant decide which one. great vid bro
Wooster-SHEER! SHEER! Bloody hell. SHEER! :)
I love the way you say praaaah...cess. BTW you short rib recipe is 5*
Good video, do we need to store the jerky in the refrigerator? Or it’s ok to be left in a cupboard?
the chinese 5 spices recipe, is to die for. Unable to find good one in shops. will try to do it.
My favorite jerky is Teriyaki. How about a teriyaki marinade recipe? Thanks 👍
Pounding the meat between the plastic seems like a great way to add microplastics to the jerky.
But what if you use a Foodsaver vacuum sealer to remove the air and seal the bags? How long will it last? I sometimes cook a whole pound of bacon and put it in a mason jar and use my Foodsaver vacuum with a jar sealer attachment and it lasts for weeks, even months in the fridge. Also, I never freeze anything without vacuum sealing, and some stuff I put in the fridge I vacuum sea it, like cheese, I have had cheese in the fridge for about 2-3 months and it does not get moldy, if you notice when you buy a block of cheese it is packaged in a vacuum sealed wrapper. I also cut up blocks of cheese into serving size portion and vacuum seal them, prevents me from having to cut the bag open and resealing it.
I actually really like it when it's brittle, it's meat chips.
My recipe is similar to yours. Except I substitute Coca Cola or Dr. Pepper instead of water.
It's pretty awesome. It has the required water plus all those spices.
Poisoning your beef and gut by adding High fructose corn syrup. I'll let you do the research on that one
Can u do it without sugar? And still have it taste some what sweet???
If I want to store it for longer than a year, it is posible ?
Should the meat be heated in the oven to 160f before or after dehydrate process to kill bateria
How long will it last?
If you hunt (deer, elk, moose, duck or geese), ALL make excellent jerky. A buddy of mine used to give away his geese (he didn't like the taste), until he learned to make jerky!
General rules:
Use lean meat (less "marbling" in the meat) the better. White meat (chicken or turkey breast) will probably need more spice. Dark meat has more flavor.
By cutting on the bias (diagonally), more "chew". More across the fiber, more tender. Frontier- style was pulled from the muscle, not cut (very chewy).
DO NOT put oil in the marinade (it is not a vinegrette). But, a BBQ sauce CAN be "thinned down" and used. You can brush on oil after drying, but shelf life is greatly reduced.
Store with coarse salt in a spaghetti cylinder for "long term" storage.
Experiment! This is like BBQ, everyone has favorite flavors (hot, sour, citrus, etc.)
Why do you say less fat is better? I need calories for hiking.
I’ve watched a few of your curing videos. My question is what ratio of sodium nitrite to salt do I use?
he did not use any sn ,,he should have ,,and if you use sn dont bother with salt its not necessary,,read the instruction for how much to add to the amount of meat you use and what process if its wet or dry cure
Any reasons pro/con on trimming the fat that's on the edges after pounding to desired thinness?
I like a little bit of fat for the moisture, chew and flavor it gives, so I'll leave some thin pieces here or there, and trim anything that seems too thick. If you're into a little bit of fat on your jerky, then leave it, but it's really just personal preference.
What is the difference between Gratineting And Broiling
Hi Jacob, can you recommend reading material for beginners in regards to Curing? I hear multiple suggestions for insta cure 1 and 2 as well as temperatures for dry aging and I don't want to catch the B word
Yep. I would recommend the book "Charcuterie" by Michael Ruhlman & Brian Polcyn, and also the book "Charuteria" by Jeffrey Weiss. And then I would recommend the UA-cam Channel "2 Guys & A Cooler." ua-cam.com/channels/dnBWzYQfkql-o460NTL1Tw.html
@@JacobBurton Thanks for the recommendation. Great video! I agree with you. Jerky over here never lasts longer than a few days either..
No need to cook the meat before? I keep seeing yes and no when dehydrating? Is it curing in the marinade? This will probably be my first recipe used so thanks for the video! Simple and ez!
155° is warm enough to kill bacteria
@@derekd.4156 even 130ºF is warm enough, you just have to sustain the temp for ~2hrs.
Try cutting with the grain. It doesn't crumble as easily, and you can tear strands off like string cheese
Congratulations on your video, Excellent work!!!
I have a question which I cannot understand, the meat is dried, why you said it was only kept for a week, when it should normally be kept for months...
And if someone wants to keep it for months, how can he manage it?
Thank you in advance
Antonia from Greece
PS, sorry for my English is not so good)))
It was only kept for a week coz he ate it in a week. He said if u want to keep it for longer putt some silica gel packs in the ziplock bag with the jerky.
"It helps me really get a feel for all that jerky" 😂
I heard that you should precook to 160 on the stove before dehydrating, otherwise you might get sick. What's you guys thought.?. Thanks
I also want to know the answer to this
I often eat raw beef from the grocery store that I thawed from my freezer. You're supposed to get sick according to know it alls, but I never do
A Tbs of good mustard adds a bite.
Yep. Great tip.
It never lasts more than a day or two. Hence, don't worry about fat as it will be eaten and the fat adds extra flavor.
Odd question, hope that you can answer it: I have two pound of frozen ”roast beef” moose meat at home that I would like to turn into this.. do you think it would work?
Thanks in advance and for the video!
It should work. Normal "roast beef" usually has a little bit too much intramuscular fat to turn into jerky, but Moose and other wild game like Elk & Venison are much leaner. Just trim off any excess surface fat and proceed as shown in the video. Let me know how it turns out!
Jacob Burton Lovely thanks, I will!
Jacob Burton It worked out perfectly! As you said, the moose beef barely had any fat so they became really dry and crispy. The only thing Ill have to change is the amount of peppar, I believe the taste got too intensified due to it being fresh grained peppar.
@@JacobBurton
Antelopes, deer, elk, moose, caribou, sheep and goat (wild or tame). But also, goose, duck and alligator can be delicious.
I'm a butcher and can tell you that's a eye of road
I’m allergic to garlic and onion. Anyone have a good alternative to the powders added?
Celery salt
So you dont have to cook meat, before putting in dehydrator?
Are you not supposed to cook the meat before dehydrating?
I also cut the fat off the meat before.
I'm sorry...new to dehydrating...do you cook the meat first???
No....
I have a question (I am sure a week of research might give me an answer too, lol) Jerky is supposed to last well more than week isn't it? Why do today's versions of Beef Jerkey not last as long as back in the good old days of the before time?
Jerky can last over a year. If it gets spoiled in a week, then the jerky was not completely dry.
@@walden6272 Thats what I thought. being older than the hills myself I remember jerky as being super dry. your spit is supposed to moisten it. the jerky they have today is not like the real kind.
Triple calls it washyoursister sauce
why did you cut the ziploc bag
WOOSTAshire
MY
Hi, we need some quarantine videos please💔😂😭
Working on it! Sorry. 😐 Stay safe! 😁
Thanks chef😂👌
Great video, but Worcestershire has three syllables WHU - STAH - SHURR
love the video!! but damn i though you were crying, idk why but your eyes look sad. hope all is good
Why would u make it so hard to screen shot the ingredients?
What's up
That is an eye of round…..
Everybody remember to get your "Zip Top" bags.........
Well the zipper is at the top. Just because he didn't promote zip loc, (which he shouldn't, unless they're promoting this video) doesn't mean he deserves to be ridiculed. Infected puddle ....puddle of FAIL. 🙂
@@GCM. agree, that was kinda rude. However, I will say, if he had said ziploc, these days I don't think that would be promoting the actual company. It's like saying Jello or band-aid. It's not really promoting either of those two brands, it's just what everybody thinks of for gelatin or bandages. Or resealable bags!
So petty
MAN
Is anyone else bothered he's calling a ziploc bag a ziptop bag?
Yea
This is the long hard way to do it😂
That's Eye round you're slicing, not top round...
Just a couple of glancing blows
*All that extra pounding and thinning is unnecessary lol*
pounding on a plastic bag, shredding itself to the meat?!!
“Zip top bag” what a tool
hmm sorry but a bit disappointing here,,i thought you knew more about this to get better results,,such as knowing to use enzymes of certain fruits to get a tender outcome instead of using a hammer or having to cut across the grain non of which will give the professional tender results we are looking for in the meat ,if done right like the pros do you can cut along the grain for better looking pieces too and you need to be using sodium nitrate or celery nitrate which help break up and process the meat and fatty tissues as well as keep the color red and cure properly,i been experimenting with food and searching to find industry secrets like this for beef jerky or fried chicken etc etc i was hoping you were more advanced on this by now and there are better ingredients to get that umami taste much simpler ,but keep up the good work i am checking out your ch ,thank you
so i wonder, is there any cool scientific explanation why you use a rippled hammer? isn't this killing all the tissue? ever tried a flat one to compare results? i am not satisfied, you even ripped apart your already oxidizing meat, which also looks really off.
Great video definitely gonna try this!! Just FYI, as a Brit who lives in Worcestershire, it’s pronounced “wuss-ter-sheer” 😂🫡