Ain't no chill in the air here, its still in the low 90's. South Florida don't get to chilly often. Love the video's and thank you so much for sharing!
Nice. Have you got Biltong on your channel with cheap silverside / topside of beef ( or USA equivalent ) ? I could not find it, but a nice change to jerky once in a while. I use the 2 guys and a cooler recipe.
You're videos are great. I really enjoy them! That said, you missed a zero around the 12:40 mark (simple mishap, I think you meant 2.5% (0.025) and not 25% (.25)).
He does mean 0.25% or 0.0025 which gives 2864 x 0.0025 = 7.16g as per the video, rounded down. It would be inadvisable to use 2.5% of that stuff ! PS It still shows why grams is a lot easier than imperial when it comes to percentages though. The one good thing the French have given us. ( joke ).
Soooo many double entendres here Mr. Anderson.!.!.! Hehehehe I do have a legit question though? When you measured out the salt, for the brine, and then added soy, and worse sauces, do we need to calculate the sodium/salt in those as well? Oh yea, I forgot, I have ANOTHER question for you, that I've been meaning to ask for a long, long time. Do you ever make "pickled bologna"? I used to LOVE it as a kid (I'm 62 this year), but anymore, it just tastes like you're eating pickled fat, instead of bologna, and is quite disgusting.
@@Rejoice1631 I have done the math and calculated the soy sauce by sodium content in the past, but anymore, I just back off the salt a little bit and it always seems to work out. I haven't tried pickled bologna, but I bet my pickled sausage recipe would translate over. I'll have to give that a try!
Bro, you're like the Bob Ross of YT cooking shows to me. Relaxing, occasional chuckle and groan, and informative. Thanks man. ✌️
@@nypariah I can't imagine a better compliment!
Looks delicious
Great recipe, my nuggets are outstanding!
Looks great
looks good
Ain't no chill in the air here, its still in the low 90's. South Florida don't get to chilly often. Love the video's and thank you so much for sharing!
@@onlyychevys we're jumping back up to 100 this week , but it should be summer's last gasp before the Fall.
Nice! Now I'm wanting to get a dehydrator!
@@pmgn8444 I sure like mine. I'll be dehydrating a whole bunch of super hot peppers from my garden next.
Love your videos, I also love jerky
Teriyaki and wasabi make for a nice finished flavor.
@@dartagnantaft5918 I dig it!
Nice! Thanks.
Absolutely delicious! I had one 3# venison roast left in the fridge and used it on this recipe. I will never make thin jerky strips again!
The nuggets go down smooth.
Nice. Have you got Biltong on your channel with cheap silverside / topside of beef ( or USA equivalent ) ? I could not find it, but a nice change to jerky once in a while. I use the 2 guys and a cooler recipe.
@@zakelwe Not yet, but it's definitely something I'm looking into. Thanks for the question!
You're videos are great. I really enjoy them! That said, you missed a zero around the 12:40 mark (simple mishap, I think you meant 2.5% (0.025) and not 25% (.25)).
He does mean 0.25% or 0.0025 which gives 2864 x 0.0025 = 7.16g as per the video, rounded down. It would be inadvisable to use 2.5% of that stuff !
PS It still shows why grams is a lot easier than imperial when it comes to percentages though. The one good thing the French have given us. ( joke ).
Soooo many double entendres here Mr. Anderson.!.!.! Hehehehe I do have a legit question though? When you measured out the salt, for the brine, and then added soy, and worse sauces, do we need to calculate the sodium/salt in those as well? Oh yea, I forgot, I have ANOTHER question for you, that I've been meaning to ask for a long, long time. Do you ever make "pickled bologna"? I used to LOVE it as a kid (I'm 62 this year), but anymore, it just tastes like you're eating pickled fat, instead of bologna, and is quite disgusting.
@@Rejoice1631 I have done the math and calculated the soy sauce by sodium content in the past, but anymore, I just back off the salt a little bit and it always seems to work out. I haven't tried pickled bologna, but I bet my pickled sausage recipe would translate over. I'll have to give that a try!
@@AgeofAnderson, I thank you, for the response, the info, and the potentially delicious recipe coming our way. WOOT.!.!.!.!.!
The meat you have from the butcher looks like they cured it before packing. But then again Idk.
@@lodollar23 They just did a sloppy job with everyone's stuff this year. New management.