I’ve made jerky in a smoker, an oven, and a dehydrator. I think the dehydrator does the best job on getting it dry - if it’s too moist it will mold, though I imagine keeping it in the fridge would ameliorate that. Dehydrator jerky has lasted 2 months unrefrigerated and was still good. I use London Broils to make jerky myself, stock up when they go on sale, make 5 lbs at a time. So much better than store bought.
I LOVE my dehydrator! The meat gets soo good. And it is perfect for anything plant based too. If I have apples, bananas or anything else I don‘t want to eat right now, I just cut it up and throw it in the dehydrator. The results are always good. The most special one I did was with exotic fruits. I especially liked a (mostly) dried dragon fruit. I really recommend everyone with a dehydrator to try it out too
One of my old neighbors would make like 50 pounds of spicy pepper deer jerky every deer season. His was shelf stable and he'd store it in huge jars in his cupboard. Everytime we went over to his house, we'd get sick on homemade ice cream and deer jerky. He made it all for pennies on the dollar.
I enjoyed watching this. Butcher Wizard is really good in front of the camera. I'm watching as many jerky videos as I can. This is a good one. Thanks Butcher Wizard.
1:08 Under 40 years old, but I did know what you were talking about😊 One of the perks with growing up with your grandparents, is that you come to a bunch of knowledge you wouldn’t have known otherwise! Lol, my friends always ask me how to remove different stains, because my grandmothers taught me all about that. Gardening stuff, such as how to work the different tools and how to fix mechanical things, my grandfathers taught me. You’re saving a ton of money, when you know how to tend to your stuff- instead of paying someone else to fix it or buying new stuff whenever things break. *The money you save, invest it!* ❤
I grew up with home made biltong that was left out in the pantry with no issues at all for months. Biltong needs to be soaked in brown vinegar to stop bacterial growth. The spices added to biltong like coriander will help to keep it shelf stable.
The algo is strong with this one. I was only THINKING about learning how to make jerky yesterday and this pops up today…slightly concerned but thankful at the same time. Great vid 👍🏽
I would add a few table spoons on vinegar to the marinade, adds another layer of complexity. Been wanting to get some konbu and bonito fish flakes and make a broth of pure umami and see how that works for jerky. After that, I can use the discarded marinade for some ramen stock.
F.Y.I if you can't find konbu and bonito flakes, you should be able to find instant dashi at most supermarkets that carry a decent amount of Asian food.
Great video. Just wanted to add that several types of deer meat makes for great jerky. Especially if you're lucky and take a big stag - or a moose for that matter. Both are lean and great for jerky. An alternative for ziplock bags is vacuum sealing if you got such a fancy device. I make snackpacks in vacuum bags with deer-jerky for my hunting trips.
I should do the snack packs for when I'm in my saddle up in a tree. Good call! I would like to hear about your packs. I will cut up bell peppers, mushrooms, onion, celery, tomatoes, etc, and mix it in a bag together after dehydrating. I will bring that, ramen, and spam. Boil some water with the noodles, and let the "stew" ingredients reconstitute in the water, fry up some chunks of spam, through it in. I call it my Spamen Stew! Bonus, your house smells like a huge vat of stew when you run the Excalibur to make that! I also do your typical fruits to bring. Pro tip if you have the spiralizer on a kitchenaide... Let it work your apples, cut that in half, you have your even slices quick for the dehydrator!
A standard oven uses about 2 - 3000W every hour, so 2-3 kWh. 1 kWh is about $0,33 in my country. So 3kWh x 4 hours thats 12 kWh. So about $4.00 only for the power, then you need to buy the meat.
good to see how it's done. The tough thing these days is simply the ridiculous cost of even cheap cuts of beef near me. Plus the crazy cost of running my oven for several hours. Not to mention the heat in my no airconditioned apartment sucks. But when prices drop maybe im on it
Electricity is about 52 cents per kWh where I live and an oven will probably draw 1.5-2 kW at lower temps so it does add to the cost, especially if you run it for several hours. You're still saving money of course, and I think you can achieve better quality yourself as well if you put some time and care into it
Bro it sounds like you should be trying to make some money instead of watching tutorials on how to make beef jerkey on UA-cam and leaving comments. If you are that broke.
Love the video! I'll have to give the recipe a try sometime. Only thing I would add is that the conclusion on how much one could save is perhaps a bit skewed, as one could buy a larger, one pound bag of beef jerky for $20-30 vs spending $43 to get a bunch of smaller bags together. This still comes out to a pretty substantial $11-21 saved per pound, and is more than enough to persuade me to give homemade a try.
Btw for non convect ovens you can just put a wooden spoon in the top of the door to keep it open a crack to let moisture escape the oven and to let air circulate instead of opening the door every hour.
Took a little over 5 pounds of lean beef and made good jerky. From that 5+ pounds, I had, after drying 1 pound 10 ounces of dried jerky. It was still much less expensive than store bought jerky. Now, I do like the jerky that I make a bit more than many store bought bags.
Thank you for solving the Jerky Problem. I never buy it myself, and only eat it at the office where they buy it for me. 😂. But I would love to try your recipe and make a large batch at home
Thank you for your videos and this one was perfect timing for me. I have eye of round in the oven trying to make my first batch of jerky. I bought some hickory smoked salt off of Amazon, so I’m going to add that to my next batch to see how good that is. I’ve been cutting my own ribeye and New York strip steaks. Thanks again!
Speaking of jerky I found that making jerky out of beef liver is a great treat for your dogs. I and my brother-in-law have used it in dog training for reward treats. Dry the liver in an oven or out on your gas grill set on very low heat. When the liver is totally dry cut into one inch squares. It's a healthy treat for Fido and they love it. At last! A use for liver besides catfish bait. OBTW: Do NOT season the liver with salt, pepper or anything else.
Loving this channel! One request as a viewer would be to use clear or white bowls so we can see the color and consistency of the marinades. Keep up the good work!
Great Video. I started making Beef Jerky for my dog, No seasoning. I like to give her a treat a couple times a day, I was buying the jerky they sell for dogs, and she got sick one day; I know they put extra stuff in it to make them want more, and it is not cheap either. So I started making my own. I have been precooking cheap roast with Sous Vide ( in a freezer bag in water at a set temperature of about 145 deg) first, then chilling it in the fridge. I keep the broth and freeze it. The roast is very firm and easy to slice, then I put it in my food dehydrator. I believe retain a greater amount of the meat doing it this way, but I will do a test and let you all know. My girl has been asking me to make them Jerkey, So I am looking forward to trying your recipe. Thank You
Dry jerky is 1/3 ratio. While yours at 1/2 is normal. Reason store bought cost as much is USDA requirements, QA, packaging, 2 million dollars in equipment, building, labor, building codes. It’s a lot of coin to produce a meat snack.
To save more money, I started labeling (beef/chicken) and rinsing my 'raw meat' ziplocs. Then I store them in the freezer for re-usage later. I got tired of trashing them each time I merely used one for holding raw meat.
@@pederpedersson8951 it's working great so far. For one, I do rinse out the bags. For two, I label them and keep them in the freezer. If I rinsed them with a bleach solution, it might even meet restaurant requirements. It just seemed so wasteful to throw away a basically new, once-used, ziploc bag each time.
@@monkeyb1820 why even use ziplog bags?:) there are super cheap bags, and u dont even need bags to beging with :) sure ur way might work. but i wouldnt really use those bags longer than 6 months. ziplog bags are specially funky to play with since they have crevaces? (english not my main lamguage) but hard to clean areas. like under the zip mechanism. along the seems. etc. i usually use cheap bags that cost 1 cent that i buy in roles. or i just use some kind of dish :)
I made my own jerky today with a simple recipe from the internet & it turned out better that stuff you can buy. My kids are the hardest ones to please ( 17,14,12 yrs ) & they loved it. I sorted my self some pukka meat out ( I’m a butcher ) deffo be making more
whenever I work with pepper flakes I almost always like crushing them with a mortar and pestle. I find that salt (or sugar depending on the recipe) also helps to both grind the flakes/seeds and also soak up the oils of the pepper. This shouldn't be necessary if cooking something in fluid and peppers for a long time, but if it's something like marinade, salad dressing, or seasoning (popcorn, french fries, meat, whatever) it's a good way to get the flavor without having to cook it in oil/water.
Depending on where you live, there are stores that offer Jack Link's "Pounder" bag of beef jerky for about $15 (My area was a Sam's Club) . I have never seen the 1lb bag cheaper than that anywhere else its usually around $23, but if you can find the right cuts of meat in bulk, making your own is the way to go. There are plenty of different ways to make the jerky itself, but there is a learning curve especially with different types and cuts of meat (deer especially) because everyone's pallet is different with salt, texture and heat. You will probably make a batch that's too dry, too moist, too salty or to bland etc, but don't waste multiple pounds of meat until you've perfected the method with a small amount first. Making it in the oven might be the best test approach for most who don't want to invest in a dehydrator right away. But unless you can ALWAYS find bulk meat (specifically for jerky) cheaper than the store bought jerky, you really don't save that much overall. A pound or more a week, you will save a lot over time. Depends on how much work the jerky is worth to you. Something to think about. Good video.
Mexican meat markets all have thin cut beef in large sizes, perfect for oven jerky. I coat some with sweet chile sauce. Wow! Also put a wooden spoon handle in the oven door to vent.
I usually make about 15-20 pounds at a time and put it in Ziploc baggies, then into a large Ziploc freezer bag and throw it in the freezer, bringing out a baggie at a time. Keeps for months in the freezer with no issues.
@butcherwizard GREAT video . . . as usual! When finished with the smoking, I would seal the jerky via my food vac to remove 95% - 99% of the air and probably make it even more shelf-stable.
Just picked up a Ninja Foodi Smart Lid with thermometer (Model701), along with the add-on dehydrator rack. It is basically a countertop convection oven and will try this with it. I absolutely love beef jerky! ❤
I use about the same marinade recipe but add liquid smoke. I use a 5 rack dehydrator. Same cut of meat too. I'll make 2.5 - 3.5 oz portions and vaccum seal them. I throw some in the freezer and thaw out the night before I eat it.
Best purchases I ever made were a quality six rack dehydrator, a vacuum sealer, and a rotary deli slicer. I found a jerky recipe that sounds awful but its amazing: 1/8 cup Fish sauce 1/4 cup sugar 1/4 cup oyster sauce 1 tbsp of coarse pepper 1 tbsp garlic powder 1.2 tbsp sea salt
Just found your channel today and already watched a bunch. Great content and really helpful too, especially considering I'm getting a whole cow butchered next month! Will really help me figure out the cuts I want to have done.
Want great savings buy in bulk, a 1 lb bag of Jack Links isn't $43.17, it's $18.49. He used the most expensive option and added store markup to it, a 3.25 oz bag is $5.99 not $7.69 which would make it $29.95 for 5 bags. Or buy smart in bulk
if your saving 34 dollars per pound at home then how much was it in the store, here 16 ounces is between 14-21 dollars depending on the brand. sometimes paying 14 dollars for a bag is better than going to the store, buying the meat mixing the marinade then dehydrating it, sometimes we just want to eat jerky and not spend 6 hours cooking it and it not taste the same
I'm not vegan, but I got some oyster mushroom jerky from a farmer's market and it was *ridiculously* good. A friend of ours gifted us a dehydrator and I'm looking forward to trying it for this!
I cook beef or deer strips about 1/2 inch thick in the oven seasoned however you like it. I then dry it in a dehydrator and Ziploc freeze or keep in fridge..👍
London broil makes the best jerky I've ever made. You should make some South African style biltong. Blows American jerky out of the water! Another good video!
I LOVE beef jerky and i love how you format these videos. Short sweet simple and to the point while being entertaining! Plus helping people save money 💰 i definitely gotta get my costco card back and just start making batches of jerky because i love chewing on meat 😄
Suggestion for a video: Which meat to buy for hot pot and how to cut thin slices for hot pot. Background: Yesterday I was at Costco and thinking of buying my first brisket. However, they only had Wagyu beef brisket (around $6 / lb) and it was too big to fit in my 18 inch Kamado Joe. So against it. Now I just came back from having hot pot at a high end restaurant and the highlight for my family was the wagyu beef slices. They cost around $45 and I doubt if we got even 1/2 a pound worth of meat. I am definitely kicking myself for not going for the brisket.
I would think that when you cook the thin-sliced wagyu meat, much the fat melts out of it, so that it's really not much different from 'prime' or 'choice'. I'd think that restaurants typically use choice or select for thin-sliced meat b/c when marinated and cooked in any 'fast cook' method, you really can't tell that it's not prime meat. I think ribeye is commonly used. Eye of round is typically very tough (good for jerky, but no fat in it, not good for hotpot).
I quit using beef altogether when making my jerky. If I don’t have any venison on hand (which in my opinion is King) I buy pork loin for $1.88 per lbs. and make that into jerky. It’s way more tender than beef and takes the marinade better. I also add 1 tsp. Of Prague powder # q per 5 lbs. of raw meat to extend the shelf stability and add a nice red hew.
So I use a Excalibur dehydrator because it is just the most efficient. I can fit 8-10 lbs of raw meat in it and its usually done in 4-6 hours. I have a couple tricks I use add flavor and make the dried jerky more tender. I usually add some fresh blended pineapple, kiwi or papaya into the marinade. Usually what ever I can find already chopped up and in small quantities. If I'm not wanting a fruity taste in my marinade I'll add the meat into the blended fruit and let it tenderize for an hour or two then rinse it and marinade or add a spice mixture. I also have a cold smoke pellet tube that I use to smoke whole peppercorns, salt, cheeses and chili peppers. If I want a smokey flavor I add some of my smoked seasonings instead of the liquid smoke. I also like my jerky dry hence why I try to tenderize it and that is dryer than in this video, almost to the point of breaking if bent. Since I make my jerky so dry I do not mind keeping mine outside of refrigeration for a week or storing it in the fridge for 2-3 months. If I was going to make a shelf stable version I'd definitely cure it with curing salts and make sure there is a good amount of vinegar, citric acid or bottled lemon juice in the marinade as well.
It helps to know so people can make enough to last however long they stay good. For example, if beef jerky stays good for 1 month, then you might want to make enough beef jerky to last 1 month so you won't have to keep making a new batch.
$1 per Oz is my target. Since rule of thumb is 1/2 the weight is water, that equates to $8/lb for beef. Which is less than what it costs for beef here.
Well you're right but it takes a lot of effort to make and maintain. I made at least 20 batches myself, they were always slightly different (based on cuts of meat) but always delicious.
when I made my own beef jerky, I used a pound of top round and made teriyaki marinade. I used the oven, and left the door cracked with a rubber mitten for like 5 hours. the jerky lasted about 3 days in my house for like $21. $21 for ~1 pound of beef jerky is a deal.
I have made it multiple times but in Aus it’s cheaper to buy. One of our big supermarkets has their own 200g bag of it which works out to $55/kg Aud. Or Jack links 50g bags go on sale half price somewhere every month or so for $55/kg too
What's funny is you can bet these companies get their ingredients for a lower cost than from the store. I love jerky, but the price for what you get is absolutely insane.
Lol they also use even cheaper cuts as well. Not only do they get them cheaper, they use the cheapest option that can cover the taste department. And charge premium
My big problem with most store-bought jerky is that it's too sweet. I like my meat really salty and savory, and I really dislike spicy or sweet meats which is what a lot of jerky brands seem to go with. Guess I'll have to try this method out myself. My only question; how do you stop yourself from eating all the jerky as soon as it comes out of the oven?
@@consumedinner you're probably American. We have stuff like sugar taxes where I live so companies are incentivised to not completely fill products with sugar
from a preservation perspective. Smoking was done not just to dry, but to actually get that smoke on and in the product. This would prevent a lot of critters from eating or colonizing the meat product. Real smoke will let your product last a little bit longer. In the olden days when you smoked you dried the meat out pretty good. Not like how we make jerky today. This would allow you to store the product for much longer periods of time.
other meats ive tryed bacon done in a tray of brown sugar and maple syrup u will have bacon candy super yummy. but i use liquid smoke on my jerky and it does work very well ive used a un pickeled corn meat for a tender cut to and in a pinch straight econemy rump roast black pepper jerky is nice too all australian meats cooked in oven on low 90 c for about four hrs
I’ve made jerky in my air fryer and I used chuck roast because of a sale at my local store. As long as you use a lean meat you’ll be ok. Remember, your meat will lose 3x its weight when you smoke it
Another alternative to mesquite liquid for a smoky taste is smoked paprika. This amazing spice is the best thing in the world to happen to meat. I make my own Cajun rub and I can't imagine it without some smoked paprika. It is so aromatic that just breathing in the aroma is incredible.
If you can't or don't want to make your own jerky I found that Ebay Jerky sellers are the next best thing... I spent maybe $25+ for a large Ziploc bag of jerky... One piece was the size of my hand...
In 2010 I decided to make my own jerky that was not too expensive or overly salty like that found in bowling alleys, gas stations, and liquor stores. After going through 50 lbs. of beef I came up with a superior recipe for my homemade tasty and sensational snack. Like you, I got a 50% return on my 13-ingredient recipe. Good jerky is not cheap and cheap jerky is not good.
you can also make Pemmican if you dry it more and grind and use some of that Brisket Tallow you rendered! Yumee! Yes I used that grill rack on my Traeger too, great results
I usually go for a whole packer and separate it smoking the point for slices and making jerky out of the flat. Helps since a whole brisket is a lot to get through and saves a few dollars per pound.
Just want to give my expert opinion, when you freeze the beef, you want it 50% frozen. You can buy a meat slicer for $100 USD, use that to get even slices. You also want to cut "with" the grain for jerky, not against the grain like you were doing. You can do a very basic dry rub for the jerky, if it gets too dry when drying out the beef, you can toss it into a freezer bag and put a bit of sauce of your choice like teriyaki to re-hydrate and it will come back to life.
I've been making jerky in a dehydrator now for years and frankly it tastes better, is fresher, is cleaner, and of course depending on the jerky market in your area is cheaper. It's always best to compare prices from jerky at places like Costco or Sam's Club but half of their jerky is like the jerky you compared with. Has a weird translucency, is way over-seasoned, and is almost plastic like it texture. Costco does have a good brand that actually looks and tastes like beef but it's pretty expensive these days. For awhile there it was about the same cost price-wise when factoring in everything. The only downside to making your own jerky is it is rather time-consuming when you factor in trimming, cutting, seasoning, marinading, and then dehydrating. I don't like a heavy marinade so I only marinade for 6-8 hours which means I have to stay awake for the entire process and it makes it get pretty grueling when you have to then dehydrate it for another 6-8 hours depending on the size of the cut. But the end result is definitely worth the effort and it's always loved by everyone you allow to try your precious jerky.
@@MassivePonyFan We've bought 2 Excalibur dehydrators from people on OfferUp for less than $50 each and just recently found a large Excalibur at a local hospice thrift store for $35. Seems crazy to me but people invest in them, never use them, then sell them for dirt cheap because they are taking up space.
Couple things to note: -Doing it yourself is 100% cheaper -Doing it yourself means you can do whatever flavor you want, but you're prone to not having it taste as good as store bought -Doing it yourself, you must consider the cost of gas to pick-up ingredients, the cost of ingredients, the cost of your time, the cost of whatever source of energy your cooking method uses -Store bought also has to account for shipping, and making a profit What I'm trying to say is, the price of beef jerky is pretty accurate to what it should be sold at, but certainly cheaper to just put in some effort and do it at home
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HAHAHAHHA 2 weeks! That's funny, unless I hide it from my wife and son a pound of jerky is gone before i wake up the next day!
I’ve made jerky in a smoker, an oven, and a dehydrator. I think the dehydrator does the best job on getting it dry - if it’s too moist it will mold, though I imagine keeping it in the fridge would ameliorate that. Dehydrator jerky has lasted 2 months unrefrigerated and was still good. I use London Broils to make jerky myself, stock up when they go on sale, make 5 lbs at a time. So much better than store bought.
London broils is definitely a good cut to use. Any of the cuts from the round would work great. Thanks for watching.
@@ButcherWizard to me all the store bought ones taste like chemicals, so definitely agree with making it yourself. Nothing beats homemade jerky.
I LOVE my dehydrator! The meat gets soo good. And it is perfect for anything plant based too. If I have apples, bananas or anything else I don‘t want to eat right now, I just cut it up and throw it in the dehydrator. The results are always good. The most special one I did was with exotic fruits. I especially liked a (mostly) dried dragon fruit. I really recommend everyone with a dehydrator to try it out too
what should i look for when buying a dehydrator?
I’ve smoked jerky that lasted 2 years until molded and I still ate it 🤷♂️
One of my old neighbors would make like 50 pounds of spicy pepper deer jerky every deer season. His was shelf stable and he'd store it in huge jars in his cupboard. Everytime we went over to his house, we'd get sick on homemade ice cream and deer jerky. He made it all for pennies on the dollar.
Beef jerky is hands down like, the best snack food.
Agreed
I enjoyed watching this. Butcher Wizard is really good in front of the camera. I'm watching as many jerky videos as I can. This is a good one. Thanks Butcher Wizard.
1:08 Under 40 years old, but I did know what you were talking about😊
One of the perks with growing up with your grandparents, is that you come to a bunch of knowledge you wouldn’t have known otherwise! Lol, my friends always ask me how to remove different stains, because my grandmothers taught me all about that. Gardening stuff, such as how to work the different tools and how to fix mechanical things, my grandfathers taught me. You’re saving a ton of money, when you know how to tend to your stuff- instead of paying someone else to fix it or buying new stuff whenever things break. *The money you save, invest it!* ❤
I grew up with home made biltong that was left out in the pantry with no issues at all for months. Biltong needs to be soaked in brown vinegar to stop bacterial growth. The spices added to biltong like coriander will help to keep it shelf stable.
The algo is strong with this one. I was only THINKING about learning how to make jerky yesterday and this pops up today…slightly concerned but thankful at the same time. Great vid 👍🏽
I would add a few table spoons on vinegar to the marinade, adds another layer of complexity. Been wanting to get some konbu and bonito fish flakes and make a broth of pure umami and see how that works for jerky. After that, I can use the discarded marinade for some ramen stock.
F.Y.I if you can't find konbu and bonito flakes, you should be able to find instant dashi at most supermarkets that carry a decent amount of Asian food.
Definitely would love to hear your recommendation for an actual dehydrator
Great video. Just wanted to add that several types of deer meat makes for great jerky. Especially if you're lucky and take a big stag - or a moose for that matter. Both are lean and great for jerky.
An alternative for ziplock bags is vacuum sealing if you got such a fancy device. I make snackpacks in vacuum bags with deer-jerky for my hunting trips.
I should do the snack packs for when I'm in my saddle up in a tree. Good call! I would like to hear about your packs. I will cut up bell peppers, mushrooms, onion, celery, tomatoes, etc, and mix it in a bag together after dehydrating. I will bring that, ramen, and spam. Boil some water with the noodles, and let the "stew" ingredients reconstitute in the water, fry up some chunks of spam, through it in. I call it my Spamen Stew! Bonus, your house smells like a huge vat of stew when you run the Excalibur to make that! I also do your typical fruits to bring. Pro tip if you have the spiralizer on a kitchenaide... Let it work your apples, cut that in half, you have your even slices quick for the dehydrator!
A standard oven uses about 2 - 3000W every hour, so 2-3 kWh. 1 kWh is about $0,33 in my country. So 3kWh x 4 hours thats 12 kWh. So about $4.00 only for the power, then you need to buy the meat.
I found that 3 tiered tray too!! Took FOREVER to find a thing that stacked but man when I saw it was going to work I was over the moon!
good to see how it's done. The tough thing these days is simply the ridiculous cost of even cheap cuts of beef near me. Plus the crazy cost of running my oven for several hours. Not to mention the heat in my no airconditioned apartment sucks. But when prices drop maybe im on it
Electricity is about 52 cents per kWh where I live and an oven will probably draw 1.5-2 kW at lower temps so it does add to the cost, especially if you run it for several hours. You're still saving money of course, and I think you can achieve better quality yourself as well if you put some time and care into it
@もも
Get a food dehydrator. It uses alot less watt.
@@momothewitch get a gas stove dude.... are you a commie or something?
Good winter hobby then!
Bro it sounds like you should be trying to make some money instead of watching tutorials on how to make beef jerkey on UA-cam and leaving comments. If you are that broke.
Love the video! I'll have to give the recipe a try sometime.
Only thing I would add is that the conclusion on how much one could save is perhaps a bit skewed, as one could buy a larger, one pound bag of beef jerky for $20-30 vs spending $43 to get a bunch of smaller bags together. This still comes out to a pretty substantial $11-21 saved per pound, and is more than enough to persuade me to give homemade a try.
Btw for non convect ovens you can just put a wooden spoon in the top of the door to keep it open a crack to let moisture escape the oven and to let air circulate instead of opening the door every hour.
Took a little over 5 pounds of lean beef and made good jerky. From that 5+ pounds, I had, after drying 1 pound 10 ounces of dried jerky. It was still much less expensive than store bought jerky. Now, I do like the jerky that I make a bit more than many store bought bags.
Thank you for solving the Jerky Problem. I never buy it myself, and only eat it at the office where they buy it for me. 😂. But I would love to try your recipe and make a large batch at home
You sound like a former coworker, we renamed him MoochMiller
Thank you for your videos and this one was perfect timing for me. I have eye of round in the oven trying to make my first batch of jerky. I bought some hickory smoked salt off of Amazon, so I’m going to add that to my next batch to see how good that is. I’ve been cutting my own ribeye and New York strip steaks. Thanks again!
Speaking of jerky I found that making jerky out of beef liver is a great treat for your dogs. I and my brother-in-law have used it in dog training for reward treats. Dry the liver in an oven or out on your gas grill set on very low heat. When the liver is totally dry cut into one inch squares. It's a healthy treat for Fido and they love it. At last! A use for liver besides catfish bait. OBTW: Do NOT season the liver with salt, pepper or anything else.
Loving this channel! One request as a viewer would be to use clear or white bowls so we can see the color and consistency of the marinades. Keep up the good work!
Great Video. I started making Beef Jerky for my dog, No seasoning. I like to give her a treat a couple times a day, I was buying the jerky they sell for dogs, and she got sick one day; I know they put extra stuff in it to make them want more, and it is not cheap either. So I started making my own. I have been precooking cheap roast with Sous Vide ( in a freezer bag in water at a set temperature of about 145 deg) first, then chilling it in the fridge. I keep the broth and freeze it. The roast is very firm and easy to slice, then I put it in my food dehydrator. I believe retain a greater amount of the meat doing it this way, but I will do a test and let you all know. My girl has been asking me to make them Jerkey, So I am looking forward to trying your recipe. Thank You
thank you sweet angel for making the world a better sustentable place.
6 hours in a Nesco dehydrator also works really well. I like to try different flavors, sometimes I'll do reaper or habanero ones too.
Dry jerky is 1/3 ratio. While yours at 1/2 is normal. Reason store bought cost as much is USDA requirements, QA, packaging, 2 million dollars in equipment, building, labor, building codes. It’s a lot of coin to produce a meat snack.
Thats why his was so much cheaper. He didn't add in his 4 hours of labor or the cost of cooking it or the cost of the marinade.
A real hero this is why UA-cam was created for
Awesome video! I am actually going to try this! That price comparison near the end is crazy! Thanks man!
To save more money, I started labeling (beef/chicken) and rinsing my 'raw meat' ziplocs. Then I store them in the freezer for re-usage later. I got tired of trashing them each time I merely used one for holding raw meat.
in the long run sounds like a bad idea.
@@pederpedersson8951 it's working great so far. For one, I do rinse out the bags. For two, I label them and keep them in the freezer. If I rinsed them with a bleach solution, it might even meet restaurant requirements. It just seemed so wasteful to throw away a basically new, once-used, ziploc bag each time.
@@monkeyb1820 why even use ziplog bags?:) there are super cheap bags, and u dont even need bags to beging with :) sure ur way might work. but i wouldnt really use those bags longer than 6 months. ziplog bags are specially funky to play with since they have crevaces? (english not my main lamguage) but hard to clean areas. like under the zip mechanism. along the seems. etc. i usually use cheap bags that cost 1 cent that i buy in roles. or i just use some kind of dish :)
but aswell :) u do u boo. everyone has their own ways.
@@pederpedersson8951 do you have a link to your recommended bags? the ziplocs work well b/c they close nicely, typically do not leak at all.
I made my own jerky today with a simple recipe from the internet & it turned out better that stuff you can buy. My kids are the hardest ones to please ( 17,14,12 yrs ) & they loved it. I sorted my self some pukka meat out ( I’m a butcher ) deffo be making more
whenever I work with pepper flakes I almost always like crushing them with a mortar and pestle. I find that salt (or sugar depending on the recipe) also helps to both grind the flakes/seeds and also soak up the oils of the pepper. This shouldn't be necessary if cooking something in fluid and peppers for a long time, but if it's something like marinade, salad dressing, or seasoning (popcorn, french fries, meat, whatever) it's a good way to get the flavor without having to cook it in oil/water.
Not even in the US so I haven't tried beef jerky but always sounded like something I would love. I guess I'm trying it this week.
Depending on where you live, there are stores that offer Jack Link's "Pounder" bag of beef jerky for about $15 (My area was a Sam's Club) . I have never seen the 1lb bag cheaper than that anywhere else its usually around $23, but if you can find the right cuts of meat in bulk, making your own is the way to go. There are plenty of different ways to make the jerky itself, but there is a learning curve especially with different types and cuts of meat (deer especially) because everyone's pallet is different with salt, texture and heat. You will probably make a batch that's too dry, too moist, too salty or to bland etc, but don't waste multiple pounds of meat until you've perfected the method with a small amount first. Making it in the oven might be the best test approach for most who don't want to invest in a dehydrator right away. But unless you can ALWAYS find bulk meat (specifically for jerky) cheaper than the store bought jerky, you really don't save that much overall. A pound or more a week, you will save a lot over time. Depends on how much work the jerky is worth to you. Something to think about. Good video.
Mexican meat markets all have thin cut beef in large sizes, perfect for oven jerky. I coat some with sweet chile sauce. Wow! Also put a wooden spoon handle in the oven door to vent.
I usually make about 15-20 pounds at a time and put it in Ziploc baggies, then into a large Ziploc freezer bag and throw it in the freezer, bringing out a baggie at a time. Keeps for months in the freezer with no issues.
@butcherwizard GREAT video . . . as usual! When finished with the smoking, I would seal the jerky via my food vac to remove 95% - 99% of the air and probably make it even more shelf-stable.
Thank you for these videos! I've been cutting my own steaks and doing my own jerky now.
Just picked up a Ninja Foodi Smart Lid with thermometer (Model701), along with the add-on dehydrator rack.
It is basically a countertop convection oven and will try this with it. I absolutely love beef jerky! ❤
I use about the same marinade recipe but add liquid smoke. I use a 5 rack dehydrator. Same cut of meat too. I'll make 2.5 - 3.5 oz portions and vaccum seal them. I throw some in the freezer and thaw out the night before I eat it.
Best purchases I ever made were a quality six rack dehydrator, a vacuum sealer, and a rotary deli slicer.
I found a jerky recipe that sounds awful but its amazing:
1/8 cup Fish sauce
1/4 cup sugar
1/4 cup oyster sauce
1 tbsp of coarse pepper
1 tbsp garlic powder
1.2 tbsp sea salt
Moose jerky is great, you are definite right about the liquid smoke.
Just found your channel today and already watched a bunch. Great content and really helpful too, especially considering I'm getting a whole cow butchered next month! Will really help me figure out the cuts I want to have done.
Oh I'm old I remember Ron and what a infommercial is, they still come on free tv.
I'm going to try to make some jerky this 4th of July weekend
Good show and GREAT savings! I'll have to give the over version a try!
I'd love to see some similar snacks, too, like biltong and pemmican.
Want great savings buy in bulk, a 1 lb bag of Jack Links isn't $43.17, it's $18.49. He used the most expensive option and added store markup to it, a 3.25 oz bag is $5.99 not $7.69 which would make it $29.95 for 5 bags. Or buy smart in bulk
I use stew meat cut size, season to taste, and air fry. Quick and easy. Enjoy.
Idk if anyone has said this yet but you've got a really nice kitchen
if your saving 34 dollars per pound at home then how much was it in the store, here 16 ounces is between 14-21 dollars depending on the brand. sometimes paying 14 dollars for a bag is better than going to the store, buying the meat mixing the marinade then dehydrating it, sometimes we just want to eat jerky and not spend 6 hours cooking it and it not taste the same
Some of the garbage brand "jerky" is 50% sugar.
Doing this today, my kitchen already smells amazing, can't wait for the beef to be ready
I'm not vegan, but I got some oyster mushroom jerky from a farmer's market and it was *ridiculously* good. A friend of ours gifted us a dehydrator and I'm looking forward to trying it for this!
I cook beef or deer strips about 1/2 inch thick in the oven seasoned however you like it. I then dry it in a dehydrator and Ziploc freeze or keep in fridge..👍
Ohh man ....i used to love watching Ron Popele infomercials back in the day ..dude had the juiciest rotisserie chickens
London broil makes the best jerky I've ever made. You should make some South African style biltong. Blows American jerky out of the water! Another good video!
I LOVE beef jerky and i love how you format these videos. Short sweet simple and to the point while being entertaining! Plus helping people save money 💰 i definitely gotta get my costco card back and just start making batches of jerky because i love chewing on meat 😄
Suggestion for a video: Which meat to buy for hot pot and how to cut thin slices for hot pot.
Background: Yesterday I was at Costco and thinking of buying my first brisket. However, they only had Wagyu beef brisket (around $6 / lb) and it was too big to fit in my 18 inch Kamado Joe. So against it. Now I just came back from having hot pot at a high end restaurant and the highlight for my family was the wagyu beef slices. They cost around $45 and I doubt if we got even 1/2 a pound worth of meat. I am definitely kicking myself for not going for the brisket.
I would think that when you cook the thin-sliced wagyu meat, much the fat melts out of it, so that it's really not much different from 'prime' or 'choice'. I'd think that restaurants typically use choice or select for thin-sliced meat b/c when marinated and cooked in any 'fast cook' method, you really can't tell that it's not prime meat. I think ribeye is commonly used. Eye of round is typically very tough (good for jerky, but no fat in it, not good for hotpot).
I LOVE THIS OVEN METHOD!
I quit using beef altogether when making my jerky. If I don’t have any venison on hand (which in my opinion is King) I buy pork loin for $1.88 per lbs. and make that into jerky. It’s way more tender than beef and takes the marinade better. I also add 1 tsp. Of Prague powder # q per 5 lbs. of raw meat to extend the shelf stability and add a nice red hew.
I use a henny penny food warming cabinet, better than any dehydration box.
So I use a Excalibur dehydrator because it is just the most efficient. I can fit 8-10 lbs of raw meat in it and its usually done in 4-6 hours. I have a couple tricks I use add flavor and make the dried jerky more tender. I usually add some fresh blended pineapple, kiwi or papaya into the marinade. Usually what ever I can find already chopped up and in small quantities. If I'm not wanting a fruity taste in my marinade I'll add the meat into the blended fruit and let it tenderize for an hour or two then rinse it and marinade or add a spice mixture.
I also have a cold smoke pellet tube that I use to smoke whole peppercorns, salt, cheeses and chili peppers. If I want a smokey flavor I add some of my smoked seasonings instead of the liquid smoke.
I also like my jerky dry hence why I try to tenderize it and that is dryer than in this video, almost to the point of breaking if bent. Since I make my jerky so dry I do not mind keeping mine outside of refrigeration for a week or storing it in the fridge for 2-3 months. If I was going to make a shelf stable version I'd definitely cure it with curing salts and make sure there is a good amount of vinegar, citric acid or bottled lemon juice in the marinade as well.
Not sure why anyone is worried about beef Jerky going bad
I usually do a 6-7lb round at a time and it's gone in a week when I make it lol
It helps to know so people can make enough to last however long they stay good. For example, if beef jerky stays good for 1 month, then you might want to make enough beef jerky to last 1 month so you won't have to keep making a new batch.
There’s just something about making your own jerky that makes it taste that much better!
$1 per Oz is my target. Since rule of thumb is 1/2 the weight is water, that equates to $8/lb for beef. Which is less than what it costs for beef here.
starting making biltong (kinda similar to jerky, but from South Africa, and not smoked) at home as well.
saves me a LOT of money
I make mine the smart way: buying it at Aldi. And I have definitely made it from top round myself.
All the round cuts definitely make great jerky. Thanks for watching.
Well you're right but it takes a lot of effort to make and maintain. I made at least 20 batches myself, they were always slightly different (based on cuts of meat) but always delicious.
springbok bultong i got from south Africa was great! bison jerky is also great
when I made my own beef jerky, I used a pound of top round and made teriyaki marinade. I used the oven, and left the door cracked with a rubber mitten for like 5 hours. the jerky lasted about 3 days in my house for like $21. $21 for ~1 pound of beef jerky is a deal.
minimum 12 hour marinade, unless you like the taste changing into raw meat halfway through chewing.
This was my burning question!! Cost! Thank you!
I have made it multiple times but in Aus it’s cheaper to buy. One of our big supermarkets has their own 200g bag of it which works out to $55/kg Aud. Or Jack links 50g bags go on sale half price somewhere every month or so for $55/kg too
Yeah truly dehydrated jerky is very tough almost inedible, typically its ment to be boiled at a camp or for stew or ground up into a fluffy substance.
What's funny is you can bet these companies get their ingredients for a lower cost than from the store. I love jerky, but the price for what you get is absolutely insane.
Lol they also use even cheaper cuts as well. Not only do they get them cheaper, they use the cheapest option that can cover the taste department. And charge premium
My big problem with most store-bought jerky is that it's too sweet. I like my meat really salty and savory, and I really dislike spicy or sweet meats which is what a lot of jerky brands seem to go with. Guess I'll have to try this method out myself.
My only question; how do you stop yourself from eating all the jerky as soon as it comes out of the oven?
Stg everything these days is too sweet not just meats. I’m not even old too man this is fucked. (2000s kid)
@@consumedinner lol i had a hotdog the other day and the bun was like cake
@@consumedinner you're probably American. We have stuff like sugar taxes where I live so companies are incentivised to not completely fill products with sugar
@@_wayward_494 doesnt make him probably american there arent like 4 countries
@_wayward_494 Which country do you live in?
I'm 23 and I remember the shirley temple informercial like it was yesterday
Jerky Brisket. I've had it and it's fantastic.
from a preservation perspective. Smoking was done not just to dry, but to actually get that smoke on and in the product. This would prevent a lot of critters from eating or colonizing the meat product. Real smoke will let your product last a little bit longer. In the olden days when you smoked you dried the meat out pretty good. Not like how we make jerky today. This would allow you to store the product for much longer periods of time.
other meats ive tryed bacon done in a tray of brown sugar and maple syrup u will have bacon candy super yummy. but i use liquid smoke on my jerky and it does work very well ive used a un pickeled corn meat for a tender cut to and in a pinch straight econemy rump roast black pepper jerky is nice too all australian meats cooked in oven on low 90 c for about four hrs
I’ve made jerky in my air fryer and I used chuck roast because of a sale at my local store. As long as you use a lean meat you’ll be ok. Remember, your meat will lose 3x its weight when you smoke it
Another alternative to mesquite liquid for a smoky taste is smoked paprika. This amazing spice is the best thing in the world to happen to meat. I make my own Cajun rub and I can't imagine it without some smoked paprika. It is so aromatic that just breathing in the aroma is incredible.
Just ask the deli counter to slice the roast for you. That's exactly what I do; it costs nothing and saves you all the time/hassle.
If you can't or don't want to make your own jerky I found that Ebay Jerky sellers are the next best thing... I spent maybe $25+ for a large Ziploc bag of jerky... One piece was the size of my hand...
we put ours in a re-sealable vacuum bag so you can open it, take what yo want and then re-vacuum the air out.
I'm 25 and I grew up watching infomercials and dehydrators everyday haha
Beef jerky runs $18-24 around here....Please tell me where someone will pay me $10-16 a pound to take their meat off their hands
In 2010 I decided to make my own jerky that was not too expensive or overly salty like that found in bowling alleys, gas stations, and liquor stores. After going through 50 lbs. of beef I came up with a superior recipe for my homemade tasty and sensational snack. Like you, I got a 50% return on my 13-ingredient recipe. Good jerky is not cheap and cheap jerky is not good.
Have you tried pork jerky? I'm thinking of buying Sam's Club pork loin and turning it into jerky. Good idea to use the convection setting on the oven.
you can also make Pemmican if you dry it more and grind and use some of that Brisket Tallow you rendered! Yumee! Yes I used that grill rack on my Traeger too, great results
Instead of sugar in beef jerky try using plain allulose or monkfruit with allulose (the golden version).
great job bro I plan on starting a beef jerky company on the side this has really helped me out keep it up thanks bro.
Buddy has a dehydrator and he cuts the slices really thin, works like a charm.
I absolutely love my own homemade jerky. I make mine on my traeger with super smoke on and it’s so good!
Great vid thanks. I was looking for a video on how to dehydrate as well, but I think I'll try the oven method for now.
great idea. I've seen turkey jerky out there. I don't know how well pork will do.
I use a wooden spoon to leave a tiny gap for the air to escape out of the oven.
This man is a saviour.
"If you're over 40..." Sir, I don't appreciate being called out first thing in my mornings.
I had to explain RonCo to the younger crowd. Thanks for watching.
I usually go for a whole packer and separate it smoking the point for slices and making jerky out of the flat. Helps since a whole brisket is a lot to get through and saves a few dollars per pound.
Thanks Bertram
Just want to give my expert opinion, when you freeze the beef, you want it 50% frozen. You can buy a meat slicer for $100 USD, use that to get even slices.
You also want to cut "with" the grain for jerky, not against the grain like you were doing.
You can do a very basic dry rub for the jerky, if it gets too dry when drying out the beef, you can toss it into a freezer bag and put a bit of sauce of your choice like teriyaki to re-hydrate and it will come back to life.
I've been making jerky in a dehydrator now for years and frankly it tastes better, is fresher, is cleaner, and of course depending on the jerky market in your area is cheaper. It's always best to compare prices from jerky at places like Costco or Sam's Club but half of their jerky is like the jerky you compared with. Has a weird translucency, is way over-seasoned, and is almost plastic like it texture. Costco does have a good brand that actually looks and tastes like beef but it's pretty expensive these days. For awhile there it was about the same cost price-wise when factoring in everything. The only downside to making your own jerky is it is rather time-consuming when you factor in trimming, cutting, seasoning, marinading, and then dehydrating. I don't like a heavy marinade so I only marinade for 6-8 hours which means I have to stay awake for the entire process and it makes it get pretty grueling when you have to then dehydrate it for another 6-8 hours depending on the size of the cut. But the end result is definitely worth the effort and it's always loved by everyone you allow to try your precious jerky.
But like a dehydrator is pricey and I know I'd use it once or twice and never again.
@@MassivePonyFan We've bought 2 Excalibur dehydrators from people on OfferUp for less than $50 each and just recently found a large Excalibur at a local hospice thrift store for $35. Seems crazy to me but people invest in them, never use them, then sell them for dirt cheap because they are taking up space.
Couple things to note:
-Doing it yourself is 100% cheaper
-Doing it yourself means you can do whatever flavor you want, but you're prone to not having it taste as good as store bought
-Doing it yourself, you must consider the cost of gas to pick-up ingredients, the cost of ingredients, the cost of your time, the cost of whatever source of energy your cooking method uses
-Store bought also has to account for shipping, and making a profit
What I'm trying to say is, the price of beef jerky is pretty accurate to what it should be sold at, but certainly cheaper to just put in some effort and do it at home
You can make biltong in your oven with a beef joint. It's better and similar to jerky in my opinion