The ULTIMATE Beef Jerky Recipe
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- Опубліковано 11 жов 2019
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(words that help you find this video) #KEEPONGRILLING #BEEFJERKY - Навчання та стиль
Yup, without a doubt, the best jerky comes from the smoker!
🤘🤩🤘thanks bro
Greg, when are you going to try some kecap manis in your cooking? Roel waxes so lyrical about it that I just ordered some (not that I am in either of your leagues)!
cigarette smoker
Can someone tell me what kinda sauce is that dark sauce?? It sounds like he's saying"Ketchup mayonnaise" 😂😂😂😂
Kecap Manis
It is sweet soy sauce
Bro you're not the only one who thought that sounded like ketchup mayonnaise to me too 😂😂😂
"kicap manis"is sweet soy sauce that widely use in indonesia and malaysia and many other south east asian country
Its kicap manis or kecap manis,we here use it alot in our cooking in East Asia :D
JAAAAAAAA daar is die eindelijk! Hier lang opgewacht om jou dit te zien maken, I love the duo Pitmaster X en Beef Jerky
Thanks Pitmaster X. I saw both your marinade recipes and decided to mix them up a bit, my recipe is;
1 cup x Ketjap Manis
1/2 cup x White Wine Vinegar
2 x Cayenne Chillies
2 x Cloves Garlic
1 x Knob Ginger
5 x Tbs local BBQ Rub
Wow!! I only have it marinating now but the I could almost drink that marinade.
Love what you do.
Adam from Adelaide (Australia)
Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)
Ingredients
1/4 cup soy sauce
1/4 cup + 1/8 cup (i.e. one half of a quarter cup) brown sugar
Instructions
In small pot, add brown sugar and soy sauce.
Boil the sauce over low to medium flame until thickens resembling maple syrup. If the mixture starts to boil vigorously and looks like it is going to overboil, leave the pot away from the flame until the boiling has calm down and continue to boil over low heat. You have to keep a watchful eye while the mixture is cooking to avoid overboiling. As the mixture cools down, it will further thicken.
i swear on wikipedia they should just place your face on description of ketchap manis 😂😂😂
Hahahah
Lmfaooo!
A dryer is for clothing, A dehydrator is for food. I get ya though!
😂😂😂
@@PITMASTERX love the channel as well as the fact that you still have a sense of humor!
When I first started making jerky many years ago I dried it on a paper towel. After several years I stopped doing that and I add more sauce on top. Yes it take a couple more hours to dry. But you get even more flavor. Everyone I make it for also like it better.
Kecap manis is my newest favorite condiment / ingredient! Thanks so much for the introduction to it!!
I just love saying it... Pretty words
Roel takes already great things and makes them even better. For sure! So awesome!
It all looks great thanks
Yummy video! I have been using my KJ Classic and Baby Joe to cold smoke fish and meats at 20-25 C by using a circular smoker box with smoking saw dust from Germany with the deflector plates close to the smoke generator and the meat as high up in the Joe as possible. As a precaution I use a pan with ice in it resting on the deflector plate(s). I will try your recipes now:-)
Awesome
Awesome video!
Could you guys try to do Biltong? and how it compares against Beef Jerky?
Thank you!
Been hoping for a beef jerky video. I love homemade jerky on the smoker!!
Just a hour ago I said to my girlfriend and son " I think I'm going to make beef jerky one of these days.
Thanks for the comparison!
Did give a big thumbs up. 👍👍👍Thank you! 🤗
Awesome video!! Love making beef jerky! Off topic, what’s the brand of your jacket that you are wearing when you go outside to smoke???
Awesome ....Thank you for sharing...
Never imagined i'll see kecap manis in a packaging other than the indonesian bango one, huh, the more you see
Yup
Kecap Manis sounds very similar to Hoisin Sauce, I would assume it would be a good substitute if needed. Thanks for the video! Great job by all as per normal. Cheers. 🍻
Hei hei. greetings from Norway. I did some experiment with pork neck steaks and cut slices ,just salt ´n pepper in my oven ...and they was brilliant !!!!!!! Today I do marinade them for 3-4 hours and putt them in the oven at 90´C as you say. AND hope. Thanks for sharing and helping with the recipe !!!
Yum! It looks soooo freakin good 🤩
2:00
Pitmaster goes to Amsterdam 🥴🚬🌿
I did the the same thing with leaving the hooks in my first cook of a new barrel smoker
Very Interesting !!
i would love to try some
Yummy! The absolute worst thing about making jerky is that it is so good that you end up eating it all, regardless of how big a batch you make, in no time at all.
I make jerkey all the time smoked and non smoked great video
You got me hooked on the kecap manis, I use it in 95% of my bbq sauces. Although it's no always easy to get in the UK. Thanks for another great video.
Why not try ox tail, it's great low and slow!
Keep you the great work. 🍻🍔🍗👍
Its half price (57p) at Waitrose at the mo
Hi Giles - same here in Germany with ketcap manis. I found some recipes in the net. At the end it is not more than soy sauce with sugar and some additional spices like star anis, cloves and so on. nothing really fancy and all recipes worth to give them a try. At the end i found the self made sauce way more tasty then the one from the supermarket.
Hey pit master ! One tip I learned from a butcher
Freeze your beef just a little before you cut it... this firm's the meat up and allows you to slice it in more even size pieces and helps stop the meat jiggling around..
So will also be thawed after the marinating process
ya nice i like the way you think..cool comparison.
Looks amazing... but you should try to make Biltong.
Love the video btw
When you put kecap manis in everything is already a winner ! as Indonesian I can relate 😂
watching you from saudi Arabia :)
Awesome... thanks for watching
This is intersting, brother, I want to do Beef Jerky soon, I want to use my Big Smoker. Thanks for these recipes of those marinades. Looks absolutely fantastic. Big thumbs up and Greetings Heino 👍🔥🔥🍺🍺
Thanks Heino... you will love it
Cool video! Can you tag the wire racks you used?
This channel was already good. Denise just completes it.
Awesome
I wonder if you overcooked the smoker version of the kecap manis?!? If it wasn't quite so dry, I bet it would have beat the dehydrator version
Do you rotate them on the smoker and the The dryer?
I like what you did there!
What type of vinegar do I use for this?
Not sure of the cut of beef you described in US but could you use tough old top round?
Kan je dit ook doen in de oven met de ingebouwde ventilator aan?? Wat gebeurt er als je de plakjes te dik maakt?
вареные джерки?! мощно..сушить/коптить при температуре не выше 40С - это химия приятель=)
🤘🤩🤘
Could you please write down the name of the second marinate type? I only get the vinegar, what is the other two? Ketchupmani and barbecue rup? I don’t get it. Please write down the name. Thanks so much
Legend
Ik krijg honger van deze video
3:45 ”don’t know why, but it’s really good. And do you know why?”
We have something similar in South Africa and we call it 'biltong'.
same with us in indonesia.. we call it "dendeng"
Same in Kenya. It's called "rùkùri".
They started selling biltong in the us and its so much better than beef jerky imo
Kho bho in Vietnam
Eck Centrique ”suho meso” in bosnia
I thought you have to let them dry for about 9-12 hours. Just 3 ??? Crazy. I will try... Greetings from Austria 😉
Lekker hoor🥳🥳🥳
Hey Pitmaster X, I have a video request for you.
Since you are into the experimental video's I would love to see a low&slow of something that you would normally grill high&fast.
I see a lot of people making recipes for quick pulled pork or 2 hour ribs.
But no-one tries 5 hour hamburgers or a low and slow whole chicken.
It might be a nice experiment to see what happens. Although you might not want to use the leanest meat for this ;)
Joey Waterschoot I did this some time. Hamburgers turn out to lean but the chicken was great but the skin wasn’t to good.
i put the translation on and it goes "ketchup my knees" lmao
LAUGHING SO HARD.... I love that...
How do you prevent smoked jerky from being too dry? Thicker slices?
Stop smoking early.... it has to be dry at glans, than in 1 day resting it will be perfect
Very awesome video man!! we like to marinate our meat for a minimum of one week.
KETJAP MANIS (Kecap Manis) from INDONESIA 🇮🇩
What kind of pepper are you using in this recipe?
My native American grandmother used to make the best jerky by using only the sun. Looks great!!!!
"through the miracle of time..." Wait, what channel am I watching again? :D
(O.O) I can smell that through the screen!
And how long can you store them ??? A few month ???
Literally just pronounce it "wooster" its so easy. That's how we say it in England
I very very like your Vidio.. salam kecap manis,from Indonesia🇮🇩
Big thumbs up for Denise’s smile!
What brand of kecap man is would you suggest if I were going to order some online?
Bango
Thank you for the suggestion.
@@jasonhobbs9636 anytime bruh
LOL so funny dutch accents xD
The Netherlands is beautiful
This man will eat whatever as long as it has kepac manis
Can you please share a link to the recipe/ingredient measurements??
omg best😍
🤘🤩🤘
I tried the Ketsap manis recipe, it is "much" better without the vinegar.
Nice one 🍽 You should try kangaroo jerky - lean meat - makes great jerky!
Great idea
Cheers 🍻
whoa the kecap manis one just like an Indonesian dry beef "dendeng", you nailed it!
In your previous beef jerky video, you said that against the grain was more jerky because your were able to slice with the grain thinner. What is right?
Love me some beef jerky
As someone who lives in Ireland I can agree we are spoilt when it comes to a large range of agriculture products because we live off the fat of the land
Smack your bitch up
@Kfc manager the fat of the land - the Prodigy
hello before 1k views!!
I allways make my jerky in my smoker☝👍👍🍻
12:25 me when I’m home alone
You should try biltong🤗🤗its a south african style beef jurkey.its the best🤗🤗🤗🤗🤗
Best Biltong are the ones with the yellow fat!!
Definitely!
Ass cheek tongue its means. Its dutch
@@JK88n afrikaans is a language derived from dutch.we all love biltong in South Africa.
@@sebitiouskhomotso5348 i know. Ik ben nederlands
I'm doing both recipes right now. But only on the traeger with Maple wood. In Western Canada. I'll add the results later
Awesome bro
If you want you can post a picture of it on discord. Would love to see it
Ok. Results are in. The batch with the Ketjap Manis, and BBQ rub with very think sliced meat had a nice but weak flavor, as did the licorice flavored batch. These both were marinated for about 2.5 hrs. I think longer marinating would have resulted in a richer flavor. The batch with the Thai peppers and ginger and garlic marinated for around 20 hours and we're very much stronger flavored. All were smoked with Maple pellets on a traeger at around 170 for about 2.5 hrs. The Thai flavor is great. My Queen loves it too. I'll return to thicker meat slices and longer marinating times, and try the same recipes. Oh yeah. Snowing here in Alberta Canada today
Denise is so cute!
“Dryer” what? you gonna marinate it in the washer too 😂
Can you please repeat the type of sauce you used for the second sauce? (Ketup mayonnaise?) Please add a picture of the label.
Thank you. Love your recipes!!
Mexfoody its ketjap manis. Its a sweet soy sauce from Indonesia.
www.tjinstoko.eu/nl/ketjap-manis-a-1l.html?
You should make biltong, personally, I think it is better than jerky. South African here.
Ok now im hungry
Have you tried biltong. Maybe biltong vs jerky video?
Wuh-sta-sher
„Denise come here i Need a Test object“
Are they dutch?
I'm finding I'm having a great deal of trouble finding ketjap Manis in Canada, any suggestions where to look Calgary Edmonton area
and you my friend I consider my professor I run a traeger I'm looking for a kamado Joe big Joe very soon
Have you checked Amazon?
@@jtip82 hmm. No. Looking in stores. I got my lady to check a store in Calgary while she's there for a wedding. Apparently, though, you can make your own. Found a recipe on the interweb.
Ok cool. I wonder if hoisin sauce could be used as a substitute.
@@jtip82 online recipe says add brown sugar or palm sugar to soy sauce, a little garlic and some anise, simmer until thick like molasses, and you have your very own Manis
Awesome, thanks bud I'll give it a try
I've made Beef Jerky, Deer Jerky time and time again. Tried drying the
jerky in the oven one time and then I've used the Dehydrator. I honestly
think the Dehydrator cooks and taste much better than the jerky in the
oven. I've only used Eye of Round for my meats. I've used 4 eye of round
each time I make the jerky. If I was to compare the little bags in the
store with a little bag of homemade jerky. Store bought jerky cost about
$13.00 for store bought stuff, but the homemade jerky taste much better
and for comparison the homemade jerky should cost about $35.00 for the
little bags like the little bags that of the jerky in the store. Yes,
it's that much more better tasting. Albeit I soak the meats in a bowl of
Worcestershire and Teriyaki for overnight to really get that flavor in
the meats. And On the dehydrator it takes 4 hours until the right
consistency. It takes me 2 days to do jerky and to clean up the slicer
and dehydrators. But smoker might be even better. I just know that the
dehydrators make the jerky taste better than cooking it in the oven.
Trying is not the same as doing. Ahh brings back memories of Grandpa 🤣
First guess for adding Sweetness was Ketjap Manis XD
For the Second One : I bet smoked Paprika would be Great as well!
Please try and make South African biltong you will never want to eat jerky again!
5:32 that sounds oddly familiar...
in indonesia you called beef jerky with kecap manis is dendeng.
Roel you're really adventurous because you use all the household appliances. First you're telling me you use your dryer and then you vacuum your beef jerky.
Question though, Do I need a dyson or will a traditional one with a bag inside also do the job? :v
You already know he is from Netherlands