Many commenters are stating that the FDA requires Jerky to be Cooked at 170F, This is not the case. They are miss guided, jerky in the US is not produced this way as a result of regulation. I have read the FDA Guidelines and you will see no such requirement or recommendation. I think they are confused by Food Code 2009 Section 3/F (d) which states these temperatures for Poultry Curing, not beef. Poultry curing is not something I recommend, I hope this clears that confusion. www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm#parta6-3 I would just add that if you are concerned about cured beef, then this is not possibly the process for you. Thanks
you should pin this up at the top of the vid, youtube lets you do this now. many people seem to lack a basic understanding of biology/microbiology, specifically with regards to salt, water, and acidic compounds. many people also dont seem to understand that just because there is a state requirement on *commercial* food production, does not mean that it applies to an individual making something for personal consumption. many people also seem to think that the FDA is 100% accurate with their statements, and that they exist solely to protect the health of the public. also that jerky looks amazing.
While I live in the US, I have seen this done. Not commercially, but just as a simple homemade dish. But this can also be done by broiling it in an oven which is what a local meatlocker did in town to be able to sell it. Makes it a little more dry, but still as yummy.
This way is a dry cured meat. Not all jerky is made this way. It can be done in an oven or dehumidifier or a smokehouse and it's all for the same purpose, drying out the meat.
Jose Campo high heat exposure is not the only way to kill bacteria. acids, salt, more commonly known as pickling and curing, as well as lowering the moisture content sufficiently will all kill bacteria and make something safe for consumption. as well as allowing for long term storage
Very interesting ! I'm from South Africa, where we've been doing something related for centuries, called biltong. Though we generally use more coriander and ground black pepper, plus it's got another step of letting the meat lie in red vinegar for a time as well (that really destroys any possible bacteria, making the biltong safe to keep for months), and longer drying time in an enclosed space, hanging from hooks (or make a 'biltong box' with low heat source and fan ). Both are delicious !
@@monmixer Aye captain, you won't regret it. When I worked in China for 10 years, I used an old pc box, to hang it in. Covered the openings with mesh, used the pc fan for air circulation, and put in a 40 w light bulb for just enough heat.
I just followed this recipe last week. I swapped a couple of ingredients but otherwise followed the process exactly. It was spectacular. I cannot recommend this highly enough. Incredibly simple. Very delicious.
Finally the comment I was searching for. So many petty arguments and all I want to know is, does it work and is it any good before I invest time and money. Cheers
I ain't gonna lie, after watching this video 2 years prior, I finally got around to making it............ It is bloody amazing! Many thanks for this technique recipe.
People who are concerned about the FDA let me tell you this I grew up in the mountains and we did not have dehydrators or refrigerators all we do with the meat is we season it with salt, lemon, black pepper and chili powder. We hang it in the window away from the direct sunlight and it dries in 1-2 days and then we enjoy it. Now you need to consider the level of humidity if it is too high it may effect the drying process. I have been using this recipe for over 6 months now. The only bad thing about this recipe is it doesn't last long I eat what I make in about 2 days.
@@hoanglevu6116 The citric acids kill the bacteria and aid in breaking down the muscle fibers, thus also tenderizing the meat some. The technique has been used on fish for over 1,000 years in the tropical islands.
In response to people's concerns about food safety - you can eat beef raw. If there was such a huge issue, most of the population of France & Belgium would be dead as about 80% eat completely raw beef (with a raw egg on top) called Steak Tartare and a great majority only eat steaks cooked at "bleu" (Blue) which is well below rare = less than 50 degrees centigrade (120 fahrenheit) internal temp. Curing as shown above, is even safer as it almost completely kills any bacteria! Seeing as France and Belgium are still thriving and their food considered some of the best in the World, I would say people need to open their minds a little! ;)
as long you use salt and you have an good air flow is very safe,this tehnique of curing meat is ancient one and no one died,they was doing this kind of jerky since 1000 B.C it was a common practice for celts,mongolians and tracians and they was doing this with meat from venison and yes i eat and like raw beef because is containing lot of iron,i 'use to eat raw beef since i had 6 years old and i'm a still alive and very healthy
You dont have to cook meat to eat it, but according to the health organisation ther danger point of meat collecting bacteria is when it is stored between 5 degrees and 60 degrees celcius. Steak tartare is served from the fridge.
Harbor Freight used to sell a cheap one. But I can't find them on their website now. I got 2 and they've lasted for years, but the shelves are falling apart now. Amazon has one for $39.
Finally a cooking channel with a lot of interesting variations. I didn't know that beef jerkey was so easy to make. Thank you SO much, Steve. Cheers from Holland! :)
Christmas Pickles thanks for letting me know :) i really wanna start doing this myself. I'll have to look up the oven way because I feel like my fan is just bound to blow some cat hair or dust onto my meat. I live in a small apartment and no matter what I do my cats hair is all over the place.
yep. slice the beef trim it, marinate it 24 hours, throw it in front of a fan or dehydrator if you prefer and all your friends think you are a hero lol.
Very nice information and helpful! Nice to see someone who KNOWS what they are talking about...and polite!! Thank you for sharing this information, as I am sure there are people out there like me who would love to make their own, and not pay the high cost of buying it, and what ever they tend to put on it! Cheers!!
Johhny ...you're very uneducated! Do some research on smoked and dried meat products from around the world....none of which have been touched by the FDA! The FDA has no clue! Every year they come out with warnings on things they've approved in the past that are now dangerous! You put your trust in the wrong place. If I had enough money and lobbyists they would approve my s**t for public consumption. I have been curing and cold smoking my own pork loins and sausages for years, and my father for 50 years before that! No one has ever gotten sick and everyone raves about the taste and quality!! You should try some and then you can tell the FDA where to go with their standards! :-)
Great recipe! I didn't use sugar and instead of onion salt I used smoked salt and 2 pieces of garlic, also tastes great. I will definitely do this again and recommend this to other people :D
you know what I really love about your videos It's not only about discovering new things and being surprised that they are actually really easy for me. You are also always kind and grateful for every comment and that's something really nice on UA-cam. Keep that up, I love your videos Greetings from a big fan in Germany :)
I use my oven set at the lowest temp(250 deg.U.S.) with the door open a crack on a rack the same as you use. It comes out just like store bought. Thank You for the video!!
I marinade for 24 hours then use the oven the same way. Very nice jerky. We use moose backstrap. Cooked in the oven on the lowest temperature for 8 to 12 hours.
Yep been doing the oven method for years. 1 bottle of worshtichire sauce, 1 bottle of low sodium soy, cap of liquid smoke , red and black pepper, paprika, and pink curing salt like a tea spoon. Marinate overnight and oven 200f for 6 hrs or so.
Ive just started a batch, first time ever. Copied the recipe: IT IS FANTASTIC PERFECT AND SOOO EASY. Only like traditionnal taste jerky, smoke pepper kinda and always wanted To make mine. This is a revelation for me, will do it again and share with friends. Thank you from East Angus, Québec, Canada 😊
I've been doing this recipe since seeing this a while back, always comes out bangin. Great video. I've been doing mine with soy sauce, chopped onions, pepper, garlic and Worcestershire.
Hi Steve....Gabriel here...!! I did this recype and my family just love it... And just to let you know Steve, last week we use porck shoulder instead of beef with a little bit more chili, because we like it more spacy. The result was great...thanks for sharing Steve....!
Since I found this video nearly a year ago, I've been making it at least once a month(sometimes more if I can get a good deal on meat) and it is amazing. absolutely better than anything store bought and significantly cheaper. Neither me nor any family or friends I've fed it to have ever gotten sick from it. So if you want some of the best jerky you'll ever taste definitely give this recipe a shot, you won't regret it. Thanks for the great recipe Steve!
Hey Steve! Thanks for the video. I’m glad to see you cut the meat as thick as you do. Mine are not quite that thick, but may give it a try. I use Nesco brand original jerky seasoning as my base. I add red pepper flakes, Worcestershire, minced garlic, sesame oil, liquid smoke, Brown sugar and a couple other “secret” ingredients. Then I put hot water in to dissolve the mixture and pour it over the meat and mix well. I highly recommend the book by Mary Bell, “The Complete Dehydrator Cookbook”. Very helpful for newbies! Keep up the good work!
Thank you for an awesome recipe! I have made this 3 times now, it is delicious!!! My flavour is 1tbsp each of onion powder and garlic powder, 1 tsp white pepper and I add honey instead of sugar. I can't get too fancy with the flavours cause it is for the kids too. I am amazed how quickly it dries out. Thanks Steve, I had no idea how easy it was to make!!!
Now if you let let it sit out longer by hanging, would it eventually grow beneficial mold like salami??? This must be some really healthy meat compared to cooked?
Very nice! I had to try it immediately and it worked very well. Thanks for the great idea. I dried it in my oven with only air circulation turned on no heat at all. Works great as well! Good video!
Steve, Ive made Jerky for years, Venison Jerky is my favorite but I have used and will continue to use beef. My Brother is a Master Butcher here in Tennessee (USA) and he agrees with you, no cooking is needed for whole beef, commercial grind however is preferred cooked but if one grinds the beef from a whole cut, say chuck, one can forego the use of excessive heat which renders all the fat and collagen from the beef leaving you with this tasteless protein. Enjoyed the video, was lucky enough to harvest three deer this season so I (we) will be enjoying several rounds of homemade jerky, sausage etc... Thank you for taking the time to share some insightful information. Have a blessed day.
Great to get some common sense replies from someone that isn't hysteric about raw beef Kenneth... I would never cure Beef that has been ground by a 3rd party, it just makes no sense not to know the provenance of your meat let alone the Hygiene, there have been some butchers in the Past that I might have trusted to do this but they are a rare breed in this world of corporate supermarkets. Having said that, I prefer my Jerky from whole cuts. Good luck with your Venison.. Steve
Christopher Welchel idk about you but I’m sure shower curtains and shirts are two different things. But hey if your poor ass sews together shirts to make a shower curtain I ain’t judging.
*don't have pictures because the stuff didn't stick around long enough for that. but i did mine in the oven in 4 hours with Sriracha Garlic powder and MAN was it good*!
This stuff is SOOOO simple to make (as you have seen), I do have a recommendation though... Whatever marinade your using, put it in a sauce pan, then add your dry seasonings to it and bring it to a slow, soft boil for a few moments, and let them all steep together. Let this liquid come back to room temp, add your beef to the mixture and go from there!
@@monmixer Yes, I have found that 36 hours in the fridge seems about perfect, much more than that brings diminishing returns. Be sure and flip the product every 8-12 hours for even distribution.
Man this thread just keeps giving. Best read in a while. Steve Owens, You have made an infotainment vid that strikes to the bone on such a small matter of beef jerky. Thank you!
That's Great. I've been wanting to make jerky but thought I needed a smoker to make it. This method really simplifies it and makes it possible to do it anytime. I think a warm summer breeze would help to distract the water from the meat as well, doing it outside. Thanks for sharing.
Once my eyes readjusted from his textile, loved the info. Soya sauce is the way to go. Works great on fish as well, not only smoked fish. Take a bland tasting fish, soak it in Soya sauce for a half hour and then BBQ and throw wood chips on charcoals. Tried this on my wife with a fish she hated, (didn't tell her)and she absolutely loved it .Should have seen the look on her when she found out it was mackrel.
hate fish soaked in soy sauce, anything soaked in soy sauce. I have a theory, soy sauce is a phytoestrogen and that is why asians are generally known for their small genitals
I have tried this recipe and the results were amazing I have never tasted beef jerky like this one. I have been using it since that day. Thank you for sharing this video. Warning: this recipe and Method makes the jerky so delicious that it will not last more than 2 days.
I just followed this as somewhat of a guide with some top sirloin and it's super delicious. Even my wife who is sometimes hard to please with things like this really likes it.
EZGlutenFree AT LAST :o) Anne, this took even longer than the Guanciale to make :o) I have made it often but only just filmed LOL So sorry :(. When you make it tell me what you go for in flavors :) Seve xx
Jesus Christ this comment page if full of people discovering that exposing something to heat is not the only way to make meat safe to eat. The same people have been eating cured and/or smoked but uncooked sausages, hams etc. all their life too without realising it. Fun fact: this method keeps meat safe to eat for months, while cooking does so for a day or two. It's a shame that the art of making long-lasting meat produce at home is dying. Hunters would have to throw out 75% of each game animal if they only cooked their meats.
you are right, it's sad that millenary knowledge that could help us survive in the future could be lost if it wasn't for internet/books. But we can't blame ourselves if our parents don't teach us because it is taught at schools (at least not in my country's curricula), there's a lot of improvements that could be done to formal education to include potentially life saving skills.
Hi, I dried Beef jerky naturally like you are doing years ago, except I did not know to use a fan. It was delicious and I did not get sick. After trying the modern way in the oven, I’m definitely going back to this way, because I find it retains more of the flavor this way!!! Great job 🙌 ✝️ 🙌
Good luck.. using the oven changes the protein and destroys some of the natural flavours. Jerky is not traditionally done in ovens.. it does work but I prefer the flavour from this method also.. Thanks 👍
wow thanks Steve i have been paying a fortune for jerky on ebay.. your recipe looks great and similar texture to the proper stuff will try today for sure. CHEERS
Those complaining about not cooking it.... it's being preserved by the salt. Check out history. See how American pioneers processed meat using salt. Even during the 1930s and 40s my dad told of how his parents preserved meat and there would be a big chunk of meat hanging on their enclosed porch and my grandma would just go out and slice off what she wanted to use for meals
same in the shipping/fishing/whaling industry for hundreds, if not 1000 years, all their meat for the voyage is cured and stored in barrels of salt to keep it fresh and safe to eat, not so much anymore as boats have fridges and all sorts, but it done them fine for hundreds of years
I live in Alabama. On my families farm we dried it on sheets on the trunk of the car when I was a kid. We did the same to dry apple slices. We also had a salt and smoke house for preserving ham. You can't buy food that tastes this great. Humans are omnivorous and can eat about anything. Don't worry about it and just enjoy it.
Ghost pepper might be overkill, as there's nothing in this method to take any of the spices off, like other preparation methods do. I'd suggest you use something like dragon pepper instead.
You can do it in winter as well.. it is the humidity that can "Spoil" the process. If it is cold and dry it might take a little longer but still be just as safe. So long as it looks like dried meat when finished it should be good... If it looks like a fuzzy caterpillar I would probably pass it off to the dog and try again with more salt and/or sugar. LOL
***** Good point, I'm used to using a wet marinade and a dehydrator. The mix I use totally dumbs down the Ghost. I'll have to find me some Dragon peppers. Thanks!
Random Brandon Here in the UK you can usually find them in halal shops. Don't know why, since it's a Caribbean pepper, but they sell them. I just tried to search for it to see if it sells in the US as well, but all I find is Thai Dragon Pepper, which is completely different...
Great video! As a salami maker it can take a few weeks hung in winter, I can’t believe this is cured in one day and doesn’t need to be done in a very cold place!
Soo doing this, this weekend. Me and my Dad got in an argument about making jerky out of Raw Steak and I'm so proving him wrong, thanks for the recipe man, have a nice night/day
Want to REALLY put the old man in his place? Same principal here, but use burger instead! WAY less expensive. After seasoning and mixing the burger really well, slap it down on a sheet of wax paper, place another sheet over it, flatten it out to your desired thickness, remove the top sheet, then cut it to your desired sizes with a pizza cutter. Lay the burger slabs out and proceed just like the steak slices! Usually ends up a little bit more tender than the steak slices too.
Love this, thank you!!! In South Africa 🇿🇦 we call this “biltong”. I’ve been out of the country for a while now and my cravings are getting stronger everyday. I’m so stoked to have found an easy and efficient way to make it. 💃🏾💃🏾💃🏾💃🏾
I use a smoker, then a fan, utilizing the great Deer, Moose, and Caribou we have here in Canada. My favorite spicing mix I use is, Soya sauce, brown sugar, garlic powder, onion powder, black pepper, and my buddies home grown, dehydrated peppers blend. Thanks for your post. Do you thing you could do a Roo jerky?
First time viewer of your channel.Very thoroughly explained.I love beef jerky! I am a bit of a prepper and outdoorsman. This will be a great trail food high in protein👍
Hi Steve, Wow You are on the trigger. Just sent my comment a few minutes ago, and I have already your tips for success. That's impressive. Didn't expect reply at all. Especially not individual reply. You are really serious about cooking and your audience. I'll heed your advise and get the best cuts for jerky I can find in Toronto. Best regards Bob Tomev
Just wanted to say that I love your method... Although I live in the Pacific Northwest and it is February (extremely high humidity right now) I am looking quite forward to attempting this come the much warmer summer months!! Thanks for sharing Steve!!
As I live in Telford, which is one of the rainiest areas of UK, I might have to wait for spring before trying this. My plan, since my partner is Caribbean, is to season it with dragon pepper, pimento and all purpose, with a bit of browning sauce mixed with a tablespoon of salt instead of the soy sauce. If it turns out well, I'll let you know :) Thanks for showing how it's done!
harry Hatchet Because once a year, around June, for 2 weeks, it's insanely hot... like tropical hot. The rest of the time we use clothes horses indoors or tumble dryers.
morphman86 even more so in Melbourne. that steve.... welp.... I have one word for him. jacket. all those convicts must have scrambled his brains like meth.
Will try ! I didn’t expect to eat jerky- again after I saw a video on how Slim Jims were made. I was soo disgusted! Will be thrilled to do beef jerky in this manner.
Steve's Kitchen They are popular in the Midwest; I live in Indiana. They are brown, round, very small in width and taste delicious! Then I found out that no beef was in them...so I investigated more. SlimJim is the brand name and they are made similar to hot dogs. A bit concerned with the New Year with the president elect here. Not a fan. So I am learning new recipes on this day. Thanks for your video. Subscribing.
Hmmm, some thing entirely new to me. Will definitely try at home and share my experience with you. I have child hood memories of meat hanging out of tents to dry by of a group nomads while I was travelling with my parents to the farm. I still remember it, now you have taught me and I can try for myself. Thanks 🙏
Wow thank you for this information. I love beef jerky. I'm glad you showed me an easy way to do it. I didn't think it had to be cooked either. In the old days they just laid it out in the sun, or laid it out in house to dry. Thanks so much for the video.
smashed that sub button with jerky. it actually looks similar to those Italian sausages that get super moldy. yum! any recommendations on how to make it tastes like jack links teriyaki jerky? it's my preferred flavor.
just do same recipe add teriyaki sauce...maybe less worchestershire sauce..basically...maybe skip some pepper and sugar also...or add some more sugar actually to give it more sweetness...thats what i would do
Steve's Kitchen you can make liquid smoke at home. Alton Brown did a segment on it on his show. it's not very difficult and adds great flavors to your meat.
Hey Steve, I have made jerky for a long time and I have a tendency to make a piece too thick and it taste like raw meat and was wondering if you got that with the thickness that you were cutting that meat or is it because of the marinating time which mine was only ten minutes and yourds was over night? thanks!
Ten minutes is not long enough to let the Salts do there work, salt leaches moisture from meat, even submerged, I suspect there is your problem, good question by the way but I struggled to see it as you didn't ask in the thread but as a a reply to someone eases Question..
I made a huge amount once and hung it in the back of our RV while touring around Europe, the kids picked at it over a month or two as we toured, it got dryer over that time but never spoiled, it just wouldn't spoil once it's cured. but if I were at home, I might store it in a Mason Jar, it should be fine for at least a few months, but Jerky has been know to last for years..
That was pretty close to my recipe except a pinch of season salt, powdered garlic, and equal parts soy to worchester, and a dash of ginger. I usually cut it thick but now where near as thick as your sticks, but I like the way you do it no having to clean a meat slice, and I bet the cookie racks are easier to clean than dehydrator racks thank you for the video steve
West Wood, I make jerky at home myself often, got some secret Mexican jerky recipe you can share here? I love the Mexican kitchen a lot myself but never thought about making Jerky Mexican style (if there is any).
I stayed mostly to your recipe I just used equal parts of Worcestershire sauce and soy sauce instead of just a couple tablespoons of Worcestershire sauce, and I used onion powder, cracked black pepper, paprika, and brown sugar. It’s marinating at the moment. Can’t wait to see how it turns out 😋
the moisture is the only issue, as long as your fridge is sealed properly and the blower/vent is all working then there won't be enough excess moisture for mold or bacterial growth, at temperatures below 40 degrees you're not likely to get growth for either anyway. the main thing to not do if you're gonna dry age in the fridge, is to not open the fridge. use a basement storage fridge if you have one and only open it when you NEED to check your meat
Steve's Kitchen this is old vid but i just made an aussie version of this with 38 day aged rump and it was amazing, so tender and juicy, so age doesnt appear to matter other than improving its flavor Thanks for the recipe
hmm i wonder what happens if you put it in a smoker before drying it out completely. only did that with fish so far and its great. well, lets get to work...
Good video. Good presentation, and your voice is very clear. When I make Jerky, I use Sodium nitrate as a cure. Using solid beef, as you do here, is much less likely to be contaminated with bacteria. Making pressed jerky with ground beef, it is more important to maintain a higher initial temperature, as bacteria becomes more heat resistant as the meat dries.
The problem with making jerky is price for most, especially in the US. Many states and cities don't have real butchers shops and getting fresh cheap meat is near impossible. You used to be able to buy half or whole cows and pigs from the processing plants for super cheap. But now with the rules and regs you can't. Butcher shops in the states are a dying niche market unfortunately. Granted there are the new hipster ones but those completely suck. It costs more to make your own than the buy it anymore... i still make my own though.
That's real sad Jack, Butchers (Real Butchers that is) are the salt of the earth in a Communities, Anything you can do to encourage them back.. Do! Thanks
Gee mate must be cheap to buy packaged jerky where you are rather expensive here and you basically only get a teaser taste with most brands some brands here you look at price then see what in the partially clear packets n just walk away daylight robbery
Great recipe, Well explained. I bombed though. I was following following him step by step. At 4:34, I caught vertigo from that shirt, passed out, and dropped my meat on the ground!. Shortly after, I came to only to discover my dog had ate my unfinished jerky!
Such frailty Walter. You take a seat, a sniff of Epsom salt and rest your frail head on a lilac pillow. Nothing to be ashamed of, I am sure in another life you might be reborn with a sturdier constitution. 😉 my apologies
@@Steve-Owens I only made a humorous and loving comment. I am anticipating trying your recipe. I sincerely liked it. In a world of anal retentiveness, and "Butt Hurt" it is sad that we cannot jump off the world of seriousness and laugh once and a while. As far as being "frail"... None could be further from the truth... I am a 21 year (Retired), Combat Veteran, Tours in El Salvador, Saudi Arabia, And Iraq. Now serving as a L.E.O. Been in hostage and barricaded subjects situations, and counting. Again, thanks for sharing, it looks good and I am trying this recipe tomorrow. I only made a humorous comment. I am anticipating trying your recipe. I sincerely liked it. In a world of anal retentiveness, and "Butt Hurt" it is sad that we cannot jump off the world of seriousness and laugh once and a while.
This is how my grandma made jerky. But we’re Alaska native Indian so she used moose meat. Also back in her day they didn’t have the resources of a dehydrator or anything. So they used the open air environment just like this, and she’s been making it ever since and it’s the best jerky I’ve ever had.
LMFAO oh the Irony... you're calling me a Faggot , yet you're talking about sucking dudes off ? what the hell are you smoking ? Say no to drugs . nothing you're saying makes any sense .
Many commenters are stating that the FDA requires Jerky to be Cooked at 170F, This is not the case. They are miss guided, jerky in the US is not produced this way as a result of regulation.
I have read the FDA Guidelines and you will see no such requirement or recommendation. I think they are confused by Food Code 2009 Section 3/F (d) which states these temperatures for Poultry Curing, not beef. Poultry curing is not something I recommend, I hope this clears that confusion. www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm#parta6-3
I would just add that if you are concerned about cured beef, then this is not possibly the process for you. Thanks
you should pin this up at the top of the vid, youtube lets you do this now. many people seem to lack a basic understanding of biology/microbiology, specifically with regards to salt, water, and acidic compounds.
many people also dont seem to understand that just because there is a state requirement on *commercial* food production, does not mean that it applies to an individual making something for personal consumption.
many people also seem to think that the FDA is 100% accurate with their statements, and that they exist solely to protect the health of the public.
also that jerky looks amazing.
While I live in the US, I have seen this done. Not commercially, but just as a simple homemade dish. But this can also be done by broiling it in an oven which is what a local meatlocker did in town to be able to sell it. Makes it a little more dry, but still as yummy.
Steve's Kitchen beef jerky is raw?
This way is a dry cured meat. Not all jerky is made this way. It can be done in an oven or dehumidifier or a smokehouse and it's all for the same purpose, drying out the meat.
Jose Campo high heat exposure is not the only way to kill bacteria. acids, salt, more commonly known as pickling and curing, as well as lowering the moisture content sufficiently will all kill bacteria and make something safe for consumption. as well as allowing for long term storage
Very interesting ! I'm from South Africa, where we've been doing something related for centuries, called biltong. Though we generally use more coriander and ground black pepper, plus it's got another step of letting the meat lie in red vinegar for a time as well (that really destroys any possible bacteria, making the biltong safe to keep for months), and longer drying time in an enclosed space, hanging from hooks (or make a 'biltong box' with low heat source and fan ). Both are delicious !
How long can you store biltong without a fridge?
This sounds like a great method to me and thank you for sharing. I'll be trying this next time some decent low fat round or sirloin pops up for sale.
@@happyheart8422 If you keep it dry, for many many months. Moisture would be the enemy.
@@monmixer Aye captain, you won't regret it. When I worked in China for 10 years, I used an old pc box, to hang it in. Covered the openings with mesh, used the pc fan for air circulation, and put in a 40 w light bulb for just enough heat.
Biltong sucks compared to jerky 🇺🇸
Sorry to hear about the negative comments from under-informed people. Thank you for the tutorial. Cheers!
No worries, Thanks
@@andrecoetzer7032 Biltong is made with vinegar, here he use Soy and Worcestershire sauces, that"s the difference, and either are hell of tasty
I just followed this recipe last week. I swapped a couple of ingredients but otherwise followed the process exactly. It was spectacular. I cannot recommend this highly enough. Incredibly simple. Very delicious.
Thanks Luke..
I am having trouble following the recipe.
My dogs always find the rack of drying meat...
Needless to say they think its delish!
Better for them to eat that meat as is than all the commercial chemically processed dog food.
Finally the comment I was searching for. So many petty arguments and all I want to know is, does it work and is it any good before I invest time and money.
Cheers
@@Visceralreality
Hahahaha 😂
I ain't gonna lie, after watching this video 2 years prior, I finally got around to making it............
It is bloody amazing! Many thanks for this technique recipe.
Well better late than never, me thinks :) Thanks
I live in florida so I can reverse beef jerkey back into steak by leaving it out.
😂😂😂😂
ahhahahah :D
lmao
Facts
im never buying beef jerky again! i added smoked habenero flakes and teriyaki marinate. Thanks for the video.
Yum, sounds a great choice..
That sounds AWESOME!
People who are concerned about the FDA let me tell you this I grew up in the mountains and we did not have dehydrators or refrigerators all we do with the meat is we season it with salt, lemon, black pepper and chili powder. We hang it in the window away from the direct sunlight and it dries in 1-2 days and then we enjoy it. Now you need to consider the level of humidity if it is too high it may effect the drying process. I have been using this recipe for over 6 months now. The only bad thing about this recipe is it doesn't last long I eat what I make in about 2 days.
WHEN YOU SAY IT DON'T LAST LONG , DO YOU MEAN BECAUSE IT'S SO GOOD, OR , BECAUSE IT WILL GO BAD FAST ?
Ronald Cain because it's so delicious it's addictive.
could you please explain how you process meat with lemon?
Ronald Cain is soooo good doesn’t last long
@@hoanglevu6116 The citric acids kill the bacteria and aid in breaking down the muscle fibers, thus also tenderizing the meat some. The technique has been used on fish for over 1,000 years in the tropical islands.
In response to people's concerns about food safety - you can eat beef raw. If there was such a huge issue, most of the population of France & Belgium would be dead as about 80% eat completely raw beef (with a raw egg on top) called Steak Tartare and a great majority only eat steaks cooked at "bleu" (Blue) which is well below rare = less than 50 degrees centigrade (120 fahrenheit) internal temp. Curing as shown above, is even safer as it almost completely kills any bacteria! Seeing as France and Belgium are still thriving and their food considered some of the best in the World, I would say people need to open their minds a little! ;)
Good points Jordan, thank you.
Steve
as long you use salt and you have an good air flow is very safe,this tehnique of curing meat is ancient one and no one died,they was doing this kind of jerky since 1000 B.C it was a common practice for celts,mongolians and tracians and they was doing this with meat from venison and yes i eat and like raw beef because is containing lot of iron,i 'use to eat raw beef since i had 6 years old and i'm a still alive and very healthy
Jordan Cox
You dont have to cook meat to eat it, but according to the health organisation ther danger point of meat collecting bacteria is when it is stored between 5 degrees and 60 degrees celcius.
Steak tartare is served from the fridge.
Where were you when we needed you most
been wanting to do this for years but thought I'd need an expensive dehydrator. Thanks so so much
You can make your own dehydrator, look up on Google or here how to make a dehydrator,,,
Harbor Freight used to sell a cheap one. But I can't find them on their website now.
I got 2 and they've lasted for years, but the shelves are falling apart now.
Amazon has one for $39.
They want you to think you need a dehydrator, so they can make MONEY off you!
Finally a cooking channel with a lot of interesting variations. I didn't know that beef jerkey was so easy to make. Thank you SO much, Steve. Cheers from Holland! :)
Alice Boo I love Holland Alice, big smiles from Oz and thanks
Steve
***** We call it silver side beef, you may need to google that :)
***** Superb, I look forward to hearing how it comes out...
Steve
Christmas Pickles how did it come out?
Christmas Pickles thanks for letting me know :) i really wanna start doing this myself. I'll have to look up the oven way because I feel like my fan is just bound to blow some cat hair or dust onto my meat. I live in a small apartment and no matter what I do my cats hair is all over the place.
thank you ! I've been buying jerky for years, not knowing it was that simple to make.
It's expensive in the shops I think Tim?
+Steve's Kitchen yes , very !
Far too expensive let alone the specialty types like elk, bison etc here in the states. Thanks Steve!
Dan Morgan You're welcome.
yep. slice the beef trim it, marinate it 24 hours, throw it in front of a fan or dehydrator if you prefer and all your friends think you are a hero lol.
Very nice information and helpful! Nice to see someone who KNOWS what they are talking about...and polite!! Thank you for sharing this information, as I am sure there are people out there like me who would love to make their own, and not pay the high cost of buying it, and what ever they tend to put on it! Cheers!!
The number of people here who're just now realising that jerky is uncooked is too damn high!
Josh Araujo
Yes?
As against what? Sucking the life out of it?
Johhny ...you're very uneducated! Do some research on smoked and dried meat products from around the world....none of which have been touched by the FDA! The FDA has no clue! Every year they come out with warnings on things they've approved in the past that are now dangerous! You put your trust in the wrong place. If I had enough money and lobbyists they would approve my s**t for public consumption.
I have been curing and cold smoking my own pork loins and sausages for years, and my father for 50 years before that! No one has ever gotten sick and everyone raves about the taste and quality!!
You should try some and then you can tell the FDA where to go with their standards! :-)
Very good points Ron. i agree 100%.
make sure your fan is nice and clean since dust isn't a good spice ;)
My first thought too.
I suppose I am used to a clean home but you have a point 😊
chase c Bwahahahahahha 😂 😂 😂
chases chanel lol
chase's channel Pft maybe to you ;}
Great recipe! I didn't use sugar and instead of onion salt I used smoked salt and 2 pieces of garlic, also tastes great. I will definitely do this again and recommend this to other people :D
you know what I really love about your videos
It's not only about discovering new things and being surprised that they are actually really easy for me. You are also always kind and grateful for every comment and that's something really nice on UA-cam.
Keep that up, I love your videos
Greetings from a big fan in Germany :)
***** I am getting a bit slow on my replies as it gets busier but what makes this such a pleasure is the wonderful viewers, Thank you.
Steve
Old technology and the way people lived in the past is still very much useful today and they actually work very well...!!!
i love how people are arguing about jerky ..made my day.. best comment thread ever
I use my oven set at the lowest temp(250 deg.U.S.) with the door open a crack on a rack the same as you use. It comes out just like store bought. Thank You for the video!!
Thanks :)
I marinade for 24 hours then use the oven the same way. Very nice jerky. We use moose backstrap. Cooked in the oven on the lowest temperature for 8 to 12 hours.
Yep been doing the oven method for years. 1 bottle of worshtichire sauce, 1 bottle of low sodium soy, cap of liquid smoke , red and black pepper, paprika, and pink curing salt like a tea spoon. Marinate overnight and oven 200f for 6 hrs or so.
Ive just started a batch, first time ever. Copied the recipe: IT IS FANTASTIC PERFECT AND SOOO EASY. Only like traditionnal taste jerky, smoke pepper kinda and always wanted To make mine. This is a revelation for me, will do it again and share with friends. Thank you from East Angus, Québec, Canada 😊
Thank you for saying :)
THAT WAS ABSOLUTE BEAUTIFUL ART. I THINK I HAVE WATCHED THIS VIDEO 4 OR 5 TIMES
I've been doing this recipe since seeing this a while back, always comes out bangin. Great video. I've been doing mine with soy sauce, chopped onions, pepper, garlic and Worcestershire.
Hi Steve....Gabriel here...!!
I did this recype and my family just love it...
And just to let you know Steve, last week we use porck shoulder instead of beef with a little bit more chili, because we like it more spacy. The result was great...thanks for sharing Steve....!
Since I found this video nearly a year ago, I've been making it at least once a month(sometimes more if I can get a good deal on meat) and it is amazing. absolutely better than anything store bought and significantly cheaper. Neither me nor any family or friends I've fed it to have ever gotten sick from it. So if you want some of the best jerky you'll ever taste definitely give this recipe a shot, you won't regret it. Thanks for the great recipe Steve!
Jake that is a really nice comment, thank you buddy and many happy cures of the year.. Steve
Hey Steve! Thanks for the video. I’m glad to see you cut the meat as thick as you do. Mine are not quite that thick, but may give it a try.
I use Nesco brand original jerky seasoning as my base. I add red pepper flakes, Worcestershire, minced garlic, sesame oil, liquid smoke, Brown sugar and a couple other “secret” ingredients. Then I put hot water in to dissolve the mixture and pour it over the meat and mix well.
I highly recommend the book by Mary Bell, “The Complete Dehydrator Cookbook”. Very helpful for newbies!
Keep up the good work!
Thank you for an awesome recipe! I have made this 3 times now, it is delicious!!! My flavour is 1tbsp each of onion powder and garlic powder, 1 tsp white pepper and I add honey instead of sugar. I can't get too fancy with the flavours cause it is for the kids too. I am amazed how quickly it dries out. Thanks Steve, I had no idea how easy it was to make!!!
Thank you too for sharing... My kids will finish this off so quick if I let them :o) Enjoy
Steve
I used fenell , coreander , pepper ans garlic... marvelous! ;)
Great Combo.. Thanks..
Now if you let let it sit out longer by hanging, would it eventually grow beneficial mold like salami??? This must be some really healthy meat compared to cooked?
Try using Sangria, Habanero honey, cayenne pepper and pink Himalayan salt.
Try a dictionary next time.
Fotzey's Food yeah I used wild fennel too! It ads a sensational fresh twist to it.
Very nice! I had to try it immediately and it worked very well. Thanks for the great idea. I dried it in my oven with only air circulation turned on no heat at all. Works great as well! Good video!
That's a good way too Victor..
Steve, Ive made Jerky for years, Venison Jerky is my favorite but I have used and will continue to use beef. My Brother is a Master Butcher here in Tennessee (USA) and he agrees with you, no cooking is needed for whole beef, commercial grind however is preferred cooked but if one grinds the beef from a whole cut, say chuck, one can forego the use of excessive heat which renders all the fat and collagen from the beef leaving you with this tasteless protein. Enjoyed the video, was lucky enough to harvest three deer this season so I (we) will be enjoying several rounds of homemade jerky, sausage etc... Thank you for taking the time to share some insightful information. Have a blessed day.
Great to get some common sense replies from someone that isn't hysteric about raw beef Kenneth... I would never cure Beef that has been ground by a 3rd party, it just makes no sense not to know the provenance of your meat let alone the Hygiene, there have been some butchers in the Past that I might have trusted to do this but they are a rare breed in this world of corporate supermarkets. Having said that, I prefer my Jerky from whole cuts. Good luck with your Venison.. Steve
My dude wearing a shower curtain
Christopher Welchel idk about you but I’m sure shower curtains and shirts are two different things. But hey if your poor ass sews together shirts to make a shower curtain I ain’t judging.
No matter what it is, it hurts my eyes.
He lookin fresh tho
Ex Jockey maybe ? It could be a shower curtain.
dirtyduty69 Grows idk if you know this but it was a joke
*don't have pictures because the stuff didn't stick around long enough for that. but i did mine in the oven in 4 hours with Sriracha Garlic powder and MAN was it good*!
DaddytechEnt Liar.
***** yeah and you live here so you would know right? fuck off troll
baked jerk honest
very low temp slow baked jerky, but yes
Why did people dislike this? Cheery guy with thorough diy method. Amazing
Here's my jerky Recipe:
Per pound.
4 tablespoons soy sauce
4 table worshire sauce
1 table ketchup
1/4 tea black pepper
1/4 tea garlic powder
1/4 tea salt
1/2 tea liquid smoke
1/4 tea onion salt
2 tea crush red pepper (use half if you don't want spicy jerky)
Marinate for 6 hours then dehydrate.
Thanks :)
Some of the best I’ve had was some I bought off a tool truck of all places and the guy used jalepeno in his. Definitely worth a try.
worcestershire*
I will try it
This stuff is SOOOO simple to make (as you have seen), I do have a recommendation though... Whatever marinade your using, put it in a sauce pan, then add your dry seasonings to it and bring it to a slow, soft boil for a few moments, and let them all steep together. Let this liquid come back to room temp, add your beef to the mixture and go from there!
Do you marinate it overnight? I have marinated it for 48 hrs before. Seems noticeably better when I do.
@@monmixer Yes, I have found that 36 hours in the fridge seems about perfect, much more than that brings diminishing returns. Be sure and flip the product every 8-12 hours for even distribution.
This actually sounds like a good tip. I'll definitely try it, thank you!
Man this thread just keeps giving. Best read in a while. Steve Owens, You have made an infotainment vid that strikes to the bone on such a small matter of beef jerky. Thank you!
im high asf craving beef jerky now
kl
Alex Anthony same
Same, although i have never had it before.
get ahold of some decent stuff and use it for munchies
Real Right Lol
You have no idea how much this will change my life!
For the good I hope :o)
That's Great.
I've been wanting to make jerky but thought I needed a smoker to make it.
This method really simplifies it and makes it possible to do it anytime.
I think a warm summer breeze would help to distract the water from the meat as well, doing it outside.
Thanks for sharing.
You can also do Jerky in the oven at 60-70°C or in a Dehydrator which are pretty cheap
I do this, then put the meat in my smoker for 1 hour..it's amazing!!
Once my eyes readjusted from his textile, loved the info. Soya sauce is the way to go. Works great on fish as well, not only smoked fish. Take a bland tasting fish, soak it in Soya sauce for a half hour and then BBQ and throw wood chips on charcoals. Tried this on my wife with a fish she hated, (didn't tell her)and she absolutely loved it .Should have seen the look on her when she found out it was mackrel.
hate fish soaked in soy sauce, anything soaked in soy sauce. I have a theory, soy sauce is a phytoestrogen and that is why asians are generally known for their small genitals
Yeah the shirt is a bit painful. Good vid tho
holy cow, maritimer!
If you use "sauerkraut juice" made from fermented purple cabbage for the base of your sauce, you will have pretty much all the salt you will need.
And soy sauce turns you into a girl. So, if you have issues with gender, it might fix that, too!
What a lovely video. Proof that beautiful cuts of beef will make beautiful beef jerky. Thank you for the information!
I have tried this recipe and the results were amazing I have never tasted beef jerky like this one. I have been using it since that day. Thank you for sharing this video. Warning: this recipe and Method makes the jerky so delicious that it will not last more than 2 days.
Thanks for letting me know.. Cheers.
so technically the shelf life is not so long lolol
Technically the Shelf live is many years but the chances are slim that it will stick around.. :o)
Steve's Kitchen
I am glad you shared this recipe. Tomorrow I will use deer meat and I will let you know
Great video! I have made some with deer meat, same process and haven't had any issues...kids love it!
I just followed this as somewhat of a guide with some top sirloin and it's super delicious. Even my wife who is sometimes hard to please with things like this really likes it.
Great to hear!
Yay! You finally did the jerky. It looks delicious.
Now I know exactly what cut of beef to use.
I'll try my hand at it soon.
EZGlutenFree AT LAST :o) Anne, this took even longer than the Guanciale to make :o) I have made it often but only just filmed LOL So sorry :(. When you make it tell me what you go for in flavors :)
Seve xx
Jesus Christ this comment page if full of people discovering that exposing something to heat is not the only way to make meat safe to eat. The same people have been eating cured and/or smoked but uncooked sausages, hams etc. all their life too without realising it.
Fun fact: this method keeps meat safe to eat for months, while cooking does so for a day or two. It's a shame that the art of making long-lasting meat produce at home is dying. Hunters would have to throw out 75% of each game animal if they only cooked their meats.
Good points, thank you..
you are right, it's sad that millenary knowledge that could help us survive in the future could be lost if it wasn't for internet/books. But we can't blame ourselves if our parents don't teach us because it is taught at schools (at least not in my country's curricula), there's a lot of improvements that could be done to formal education to include potentially life saving skills.
Peasant of Pontus that is true sugar cured hams
Peasant of Pontus 100% agreed
johnny llooddte If I make it, I don't have to label it.
I added cilantro, cumin and other Mexican spices, and it turned out amazing. Thanks Steve!
Thank you. I tried some that a friend of a friend made in the dehydrator and so want to make this. Love you coloured aprons/chef gear by the way :)
Headline: An elf escapes from Santa's workshop and teaches people how to make Beef Jerky.
Dash-Cam King oh my god xD
😂😂😂
lmao
Dash-Cam King I Spit My Coffee😂
👌
Hi, I dried Beef jerky naturally like you are doing years ago, except I did not know to use a fan. It was delicious and I did not get sick. After trying the modern way in the oven, I’m definitely going back to this way, because I find it retains more of the flavor this way!!!
Great job
🙌 ✝️ 🙌
Good luck.. using the oven changes the protein and destroys some of the natural flavours. Jerky is not traditionally done in ovens.. it does work but I prefer the flavour from this method also.. Thanks 👍
wow thanks Steve i have been paying a fortune for jerky on ebay.. your recipe looks great and similar texture to the proper stuff will try today for sure. CHEERS
Good for you.. Thanks
It is proper stuff
Those complaining about not cooking it.... it's being preserved by the salt. Check out history. See how American pioneers processed meat using salt. Even during the 1930s and 40s my dad told of how his parents preserved meat and there would be a big chunk of meat hanging on their enclosed porch and my grandma would just go out and slice off what she wanted to use for meals
same in the shipping/fishing/whaling industry for hundreds, if not 1000 years, all their meat for the voyage is cured and stored in barrels of salt to keep it fresh and safe to eat, not so much anymore as boats have fridges and all sorts, but it done them fine for hundreds of years
No cooking over heat? Worms?
Not fucking likely. Its salted amd cured. Wow...
I live in Alabama. On my families farm we dried it on sheets on the trunk of the car when I was a kid. We did the same to dry apple slices. We also had a salt and smoke house for preserving ham. You can't buy food that tastes this great. Humans are omnivorous and can eat about anything. Don't worry about it and just enjoy it.
I have a dehydrator but I will give this a try....thanks for sharing.
If you have it use it.. I would :o)
I'll have to try your method come summer. I like mine spicy and sweet. Ghost pepper and brown sugar. :) Thanks for the video!
Ghost pepper might be overkill, as there's nothing in this method to take any of the spices off, like other preparation methods do.
I'd suggest you use something like dragon pepper instead.
You can do it in winter as well.. it is the humidity that can "Spoil" the process. If it is cold and dry it might take a little longer but still be just as safe. So long as it looks like dried meat when finished it should be good... If it looks like a fuzzy caterpillar I would probably pass it off to the dog and try again with more salt and/or sugar. LOL
***** Good point, I'm used to using a wet marinade and a dehydrator. The mix I use totally dumbs down the Ghost. I'll have to find me some Dragon peppers. Thanks!
Craig Jarvis Yeah, I don't think I have the budget to feed my dog steak. (Worst case scenario) but he would LOVE that! Lol
Random Brandon Here in the UK you can usually find them in halal shops. Don't know why, since it's a Caribbean pepper, but they sell them. I just tried to search for it to see if it sells in the US as well, but all I find is Thai Dragon Pepper, which is completely different...
Great video! As a salami maker it can take a few weeks hung in winter, I can’t believe this is cured in one day and doesn’t need to be done in a very cold place!
I've seen a lot of jerky recipes in the past, and this looks like the best one I've ever seen. Looking forward to trying it soon. Thanks!
Hope you enjoy
Soo doing this, this weekend. Me and my Dad got in an argument about making jerky out of Raw Steak and I'm so proving him wrong, thanks for the recipe man, have a nice night/day
Want to REALLY put the old man in his place? Same principal here, but use burger instead! WAY less expensive.
After seasoning and mixing the burger really well, slap it down on a sheet of wax paper, place another sheet over it, flatten it out to your desired thickness, remove the top sheet, then cut it to your desired sizes with a pizza cutter. Lay the burger slabs out and proceed just like the steak slices!
Usually ends up a little bit more tender than the steak slices too.
Love this, thank you!!! In South Africa 🇿🇦 we call this “biltong”. I’ve been out of the country for a while now and my cravings are getting stronger everyday. I’m so stoked to have found an easy and efficient way to make it. 💃🏾💃🏾💃🏾💃🏾
Tiisetso Majoe same here. I m from Bhutan and beef jerky is a staple diet there. I m away from my home and I crave for this every single day!
Jesus this looks so delicious! Definitely going to try.
I use a smoker, then a fan, utilizing the great Deer, Moose, and Caribou we have here in Canada.
My favorite spicing mix I use is, Soya sauce, brown sugar, garlic powder, onion powder, black pepper, and my buddies home grown, dehydrated peppers blend.
Thanks for your post.
Do you thing you could do a Roo jerky?
You can but I I can't just now the Aboriginals of Australia cured Roo in a similar way..
Just interested...If ya' got a way...I'd lie like to hear it
First time viewer of your channel.Very thoroughly explained.I love beef jerky! I am a bit of a prepper and outdoorsman. This will be a great trail food high in protein👍
Welcome Brian..
my whole house smells like beef now.
Moo..!
doesn't sound like a bad thing
I SMELL LIKE BEEF
I smell like beef
Happi Fix Ok, what's exactly the problem 😂
Thanks Steve, first time I’ve found your channel, thumbs up and subscribed
Excellent video and step by step instructions! I am going to try it! Thank You 😊👍👍👍👍👍
Hi Steve,
Wow
You are on the trigger.
Just sent my comment a few minutes ago, and I have already your tips for success.
That's impressive. Didn't expect reply at all. Especially not individual reply.
You are really serious about cooking and your audience.
I'll heed your advise and get the best cuts for jerky I can find in Toronto.
Best regards
Bob Tomev
No worries Bob though that can be luck of the draw, depending if I am up and checking. Or travelling but I do try, all the best.
Steve
Got mine marinating in the fridge!!! Making jerky tomorrow for the first time :D
You'll be glad you do.. Let me know how it comes out.
Steve's Kitchen Sadly he didn’t make it😞
Just wanted to say that I love your method... Although I live in the Pacific Northwest and it is February (extremely high humidity right now) I am looking quite forward to attempting this come the much warmer summer months!! Thanks for sharing Steve!!
Thanks Mick. All meat curing the traditions have always been seasonal, people have always cured when the weather is best.. All the best.
As I live in Telford, which is one of the rainiest areas of UK, I might have to wait for spring before trying this.
My plan, since my partner is Caribbean, is to season it with dragon pepper, pimento and all purpose, with a bit of browning sauce mixed with a tablespoon of salt instead of the soy sauce.
If it turns out well, I'll let you know :)
Thanks for showing how it's done!
morphman86 I don't know why you guys even have cloths lines in the UK.
harry Hatchet Because once a year, around June, for 2 weeks, it's insanely hot... like tropical hot. The rest of the time we use clothes horses indoors or tumble dryers.
morphman86 haha I was just being a prat, although I don't think farm animals indoors is a good idea.
harry Hatchet I know... We're a bit odd over here :P
morphman86 even more so in Melbourne. that steve.... welp.... I have one word for him. jacket. all those convicts must have scrambled his brains like meth.
Will try ! I didn’t expect to eat jerky- again after I saw a video on how Slim Jims were made. I was soo disgusted! Will be thrilled to do beef jerky in this manner.
Thanks Cindy, I am not familiar with Slim Jims but it is great to hear. Happy new Year.
Steve
Steve's Kitchen They are popular in the Midwest; I live in Indiana. They are brown, round, very small in width and taste delicious! Then I found out that no beef was in them...so I investigated more. SlimJim is the brand name and they are made similar to hot dogs.
A bit concerned with the New Year with the president elect here. Not a fan. So I am learning new recipes on this day.
Thanks for your video. Subscribing.
Cindy Tucker Thank you and welcome..
Hmmm, some thing entirely new to me. Will definitely try at home and share my experience with you. I have child hood memories of meat hanging out of tents to dry by of a group nomads while I was travelling with my parents to the farm. I still remember it, now you have taught me and I can try for myself. Thanks 🙏
Best video ever im making some jerky next weekend.
Thank buddy..
Steve
Thank you
Finally found something that is simple enough foe me to try out. Thank you.
No problem 👍
TY for the video on home made Jerky. The comment section is so funny....
Thanks
Your Jacket is awesome love it! and your white kitchen Inmaculated!! of course your recipe outstanding!
+Cecilia Cooper Thank you kindly :o)
i have an immaculate jerky making operation; you are behind the scenes, the main proponent of said operation!
Wow thank you for this information. I love beef jerky. I'm glad you showed me an easy way to do it. I didn't think it had to be cooked either. In the old days they just laid it out in the sun, or laid it out in house to dry. Thanks so much for the video.
Good video, going to follow your instructions. Thanks.
Ron
smashed that sub button with jerky. it actually looks similar to those Italian sausages that get super moldy. yum! any recommendations on how to make it tastes like jack links teriyaki jerky? it's my preferred flavor.
Azael Gomez look up a teriyaki recipe, mix the seasonings with the meat instead then dry.
NordboDK thanks I tried looking through my encyclopedias but to no avail. Google is better
just do same recipe add teriyaki sauce...maybe less worchestershire sauce..basically...maybe skip some pepper and sugar also...or add some more sugar actually to give it more sweetness...thats what i would do
Wonderful technique without fancy dehydrator. Look tasty.
Thank you so much. ua-cam.com/video/8lm4B2wiApU/v-deo.html
This is how meat has been preserved for tens of thousands of years. Great video. Check out south african Biltong some time!
Thanks, I love Biltong too
If you have the chance to Join us for a Live Chat, Q&A from India tomorrow, please do so.. the link is here - ua-cam.com/video/UtdtV1kt4p0/v-deo.html
I always add some liquid smoke so it tastes like it was done in a smoke house
Cool, it's not easy to get in many countries but I bet it's great.
Steve's Kitchen you can make liquid smoke at home. Alton Brown did a segment on it on his show. it's not very difficult and adds great flavors to your meat.
Hey Steve, I have made jerky for a long time and I have a tendency to make a piece too thick and it taste like raw meat and was wondering if you got that with the thickness that you were cutting that meat or is it because of the marinating time which mine was only ten minutes and yourds was over night? thanks!
Ten minutes is not long enough to let the Salts do there work, salt leaches moisture from meat, even submerged, I suspect there is your problem, good question by the way but I struggled to see it as you didn't ask in the thread but as a a reply to someone eases Question..
Olá, sou do Brasil e este é um dos melhores vídeos sobre Jerky Beef que já assisti. Muito simples e o resultado ficou ótimo.
Excellent 👌
To the folks in the comment box: everyone is a professional chef now😂🤦🏽♂️💯
Thanks for sharing. How long will it store, and how do I best store it? :)
I made a huge amount once and hung it in the back of our RV while touring around Europe, the kids picked at it over a month or two as we toured, it got dryer over that time but never spoiled, it just wouldn't spoil once it's cured. but if I were at home, I might store it in a Mason Jar, it should be fine for at least a few months, but Jerky has been know to last for years..
it will store for months because its got no moisture
I've had some go bad before, but I should specify it was pork jerky and thus a lot less dry
Got my answer, thanks Steve, Bless you.
That was pretty close to my recipe except a pinch of season salt, powdered garlic, and equal parts soy to worchester, and a dash of ginger. I usually cut it thick but now where near as thick as your sticks, but I like the way you do it no having to clean a meat slice, and I bet the cookie racks are easier to clean than dehydrator racks thank you for the video steve
In Mexico we sun dry for 2-3 days that's it.👍
West Wood, I make jerky at home myself often, got some secret Mexican jerky recipe you can share here? I love the Mexican kitchen a lot myself but never thought about making Jerky Mexican style (if there is any).
Can do same with good fish like salmon. Working Alaska, Japanese and natives do it all the time. Sun dried or cold smoked.
Do you put it in a covered container ect ?
I'm considering having a go at making my first batch. .
From Australia
How do you keep the flies off of it?
Nothing bring the world together than foods! Nothing! Keep sharing folks. 👍
I had an English teacher in school who's name was Steve Kitchen lololol.
It's me LOL. Get your homework done.. Now! 😗
Steve's Kitchen
Hahaha on a more serious note I liked the video. Beautiful marbling in the thumbnail by the way. Meat really is a gorgeous thing.
I stayed mostly to your recipe I just used equal parts of Worcestershire sauce and soy sauce instead of just a couple tablespoons of Worcestershire sauce, and I used onion powder, cracked black pepper, paprika, and brown sugar. It’s marinating at the moment. Can’t wait to see how it turns out 😋
By accident I found out the refrigerator makes a good dehydrator.
yup, you can dry age beef in the fridge
Robert Schuster only risk is the darkness with moisture.
rig the light to stay on, darkness problem solved.
It shuts off because of the fridge door pressing the button. You can't keep it on without
A: cutting the door up
B: change the electrical system in it
the moisture is the only issue, as long as your fridge is sealed properly and the blower/vent is all working then there won't be enough excess moisture for mold or bacterial growth, at temperatures below 40 degrees you're not likely to get growth for either anyway. the main thing to not do if you're gonna dry age in the fridge, is to not open the fridge. use a basement storage fridge if you have one and only open it when you NEED to check your meat
So, beef jerky is raw beef. Does that mean it is better to use very fresh beef?
Quality Beef, fresh is difficult to say..
Steve's Kitchen this is old vid but i just made an aussie version of this with 38 day aged rump and it was amazing, so tender and juicy, so age doesnt appear to matter other than improving its flavor
Thanks for the recipe
Many thanks, Chef Steve, for this wonderfully simple tip! You have answered an age-old question.
Thank you.
Most welcome. good Chef!
"And now that it's finished, I'm going to try a piece. *eats*..... "It's... chewey"....
hmm i wonder what happens if you put it in a smoker before drying it out completely.
only did that with fish so far and its great.
well, lets get to work...
That will work fine, just keep the around 225 or less.
a cold smoke though otherwise you'll ruin it
let me know how that turns out
You can buy liquid smoke, add a bit to your soaking recipe
Good video. Good presentation, and your voice is very clear.
When I make Jerky, I use Sodium nitrate as a cure. Using solid beef, as you do here, is much less likely to be contaminated with bacteria. Making pressed jerky with ground beef, it is more important to maintain a higher initial temperature, as bacteria becomes more heat resistant as the meat dries.
The problem with making jerky is price for most, especially in the US. Many states and cities don't have real butchers shops and getting fresh cheap meat is near impossible. You used to be able to buy half or whole cows and pigs from the processing plants for super cheap. But now with the rules and regs you can't. Butcher shops in the states are a dying niche market unfortunately. Granted there are the new hipster ones but those completely suck. It costs more to make your own than the buy it anymore... i still make my own though.
That's real sad Jack, Butchers (Real Butchers that is) are the salt of the earth in a Communities, Anything you can do to encourage them back.. Do! Thanks
I'd love to get one. Hell if I ever win the lottery I'll fund one myself.
Gee mate must be cheap to buy packaged jerky where you are rather expensive here and you basically only get a teaser taste with most brands some brands here you look at price then see what in the partially clear packets n just walk away daylight robbery
That is sad. I am lucky as there are many independent butcher shops where I live.
Where i live we get free meat every year
Great recipe, Well explained. I bombed though. I was following following him step by step. At 4:34, I caught vertigo from that shirt, passed out, and dropped my meat on the ground!. Shortly after, I came to only to discover my dog had ate my unfinished jerky!
Such frailty Walter. You take a seat, a sniff of Epsom salt and rest your frail head on a lilac pillow. Nothing to be ashamed of, I am sure in another life you might be reborn with a sturdier constitution. 😉 my apologies
@@Steve-Owens I only made a humorous and loving comment. I am anticipating trying your recipe. I sincerely liked it. In a world of anal retentiveness, and "Butt Hurt" it is sad that we cannot jump off the world of seriousness and laugh once and a while. As far as being "frail"... None could be further from the truth... I am a 21 year (Retired), Combat Veteran, Tours in El Salvador, Saudi Arabia, And Iraq. Now serving as a L.E.O. Been in hostage and barricaded subjects situations, and counting. Again, thanks for sharing, it looks good and I am trying this recipe tomorrow. I only made a humorous comment. I am anticipating trying your recipe. I sincerely liked it. In a world of anal retentiveness, and "Butt Hurt" it is sad that we cannot jump off the world of seriousness and laugh once and a while.
@Walter Anderson
Steve was joking as well. Thank you for your service.
This is how my grandma made jerky. But we’re Alaska native Indian so she used moose meat. Also back in her day they didn’t have the resources of a dehydrator or anything. So they used the open air environment just like this, and she’s been making it ever since and it’s the best jerky I’ve ever had.
not flat enough . i like this to be tough and flat jerky
CSI Mater48 cut that shit thin and dry it longer! Same principal would still apply I would imagine.
Uh Oh !! i found a UA-cam Keyboard tough guy.. watch out everyone.
LMFAO oh the Irony... you're calling me a Faggot , yet you're talking about sucking dudes off ? what the hell are you smoking ? Say no to drugs . nothing you're saying makes any sense .
i know that , i make jerky all the time. i have jerky curing right now in fact.
that i will have to agree with you on. The curing stage sucks !!