I appreciate you stopping in... this was a good batch of jerky... tasted great! This is my best batch and flavor to date. Got that Chief back in the early nineties off of QVC late night... lol. I take care of it... need a new drip pan though mine has holes, maybe even a new handle for the chip pan Thanks! : )
Great video. I learned how to smoke fish when I was a kid with a little chief smoker and I have been a fanboy ever since. Fish is my all-time favorite for this smoker but jerky is also great. I did London broil jerky the other day... I love to see a well-used smoker, that is a sign of information you can trust.
good tip on putting the meat in the freezer for a bit for easier slicing, that big chief smoker is freaking awesome!!! the jerkey came looking so good!!
How are you doing Albert... hope all is well. The freezer tip works. The BC is awesome... got that back in the early 90s. It's great for smoking cheese, nuts and meats for flavor as well as smoking cured meats, fish, sausage and bacon. This is how it started and I got my first taste of smoke. Thanks!
Hey Jeff, yes the coriander is a nice touch. The Big Chief is similar to the Pit Barrel in design, in that there is know way to regulate temp. The Chief is meant for smoke flavoring meats, nuts, cheese and smoking and drying cured meat, such as fish, jerky, sausage and bacon etc... Thanks!
That is a cool little rig. Perfect for doing jerky. I haven't tried that yet. I'll get around to it eventually. Looked pretty good. Made me want to load up my poke and get on my horse and get on the trail. lol nice job CB
That's My Baby... got her back in the early nineties... this is where it all started for me and got my first taste of smoke! Works good for smoking cheese, nuts and meats for flavor, as well as smoking cured meats, jerky, fish, sausage, bacon etc. This was a good batch of jerky... did some summer sausage also. Thanks Phil... what do you have in store for this Saturday?
Your jerky looks good. I have a cold smoke rig and when the weather gets better (ambient temp below 90 degrees) I am going to smoke some up! Rock On Chris!
What's up Sal... this was a good batch that I whipped up... like to checkout that smoke rig you have. When is the last time you used that baby? Thanks! Keep on Rocking...
Smokin' Ham... I just like saying that... lol. Thanks Ashely this batch came out good... I like to make it a few times a year. You guys have a great upcoming weekend : )
Thanks Chip... this was a very tasty batch! The Big Chief... well that is where it all began.Got that back in the early nineties. Thanks for stopping in and commenting... have a great weekend!
My husband loves beef jerky - I've never made it for him at home though. I am going to have to save this recipe for when I finally get a smoker (one day). It really looks delicious and I love the addition of the coriander 😋 I know you said it will stay good for up to six months but I don't think it'll last that long around here lol. Thank you for sharing!
Alicia, thanks for stopping in... this can be done in the oven on the lowest setting possible. I like the addition of smoke as it makes good jerky even better. You're right it wont last that long. lol. I'm the only one that eats jerky in our house... so that batch will last me two months max... Thanks! : )
Thanks MKK, as this was a good batch of beef jerky... Give it a go, it's worth trying... What type of smoker might your friend have? Good luck, if you plan on doing so : )
This batch turned out great... thanks for stopping by Roel. Summer sausage in a week or two... Hey, I believe this was the first video of yours that I watched: How I setup my Weber kettle for a low & slow session... Thanks Chris
Thanks Luis, I appreciate you stopping in and subscribing to my channel... that Phil, he's a great guy!!! Glad yo liked the video... enjoy your day : )
Very nice yerkey. I have made it using a dehydrator many times, but never smoked it. Will definitely do that. I never used curing salt either, will have to look into that :)
Thank you Lasse... adding smoke to it makes it taste so much better imo. The cure I used Morton Tender Quick: www.mortonsalt.com/home-product/morton-tender-quick it is a mix of salt, sugar and 0.5% of each sodium nitrate and nitrite as a preservative... this is good for the home cook as everything is already measured out... just need to use the right amount required for the recipe. You can also make you own cure using these curing salts: en.wikipedia.org/wiki/Curing_salt Good luck!
Biggs' Home Cookin' Brilliant. Thank you Biggs :) I will check this out. I wonder why i dont see something like this in the stores. Historically lots of swedish foods are cured and stored. :)
Biggs' Home Cookin' I read a bit on it now.the wikinwas good. I know sodium nitrate is readily available, i already have it at home actually, sodiuom nitrite i am not sure about, but that moght jist be because i never nedded to find it. Might be in the stores too. Thanks for your help :)
Thanks Ellen... good for snacking on... hope you have a great weekend : ) Just wanted you to know I uploaded two videos using evaporated milk: ua-cam.com/video/UxYFMIZDnuA/v-deo.html & ua-cam.com/video/Xh8naFwXTCg/v-deo.html Thanks again : )
Great video Chris I never quite knew how jerky was cooked/prepared !! I love the Big chief guess as its electric do you use different wood chips to get different flavours. I am such a novice when it comes to these types of equipment lol...
Thanks Rose... Yes, I have four or five types of wood chips for the smoker... this can be made in your oven without the smoke... substituting with liquid smoke (optional) and you can chose to use the curing salt or not. The shelf life won't be as long without the curing salt.
Nice... That looked good.. I always try to vacuum seal some of mine to, but I seal mine and put them in the freezer.... I have never tried leaving them out... Maybe if they are out and ready to eat ... I won't be able to save any... haha Thanks for showing us how it's done Biggs... ;-)
Thanks Bill this was a good batch... let me ask a question... when you make yours do you use any type of curing salt as a preservative? This is what gives you the longer shelf life and gives you the choice on how you can store them. Yeah, if you do leave them out... every time you walk by you'll find yourself grabbing some... next thing you know there all gone... hahaha. Have a good one BG!!!
I have made them just like you and I have also made them with the jerky kits and I use the dehydrator... Both ways are good.. I am not sure if one is better than the other... I have a video out on the ones that I did in the dehydrator..
HMBbq, This batch of jerky was a good one... never tried it with a flat... the top round works well and the price was right $1.99/lb, a flat would have been triple that. Have had the BC since the early nineties... it was my first taste of smoke... bought it off of QVC, late one night... boxed outta my mind! LLLLL I believe I got it for 100 bucks with a bunch of xtras. I would smoke the meat to give it some flavor, then finish on my gas grill indirect or direct, depending on the cut of meat. Now I just use it for mainly making jerky, sausage or bacon. Thanks! \m/\m/
Hey Roger... thanks for stopping in and checking on this vid. If you click on Show More on your computer or the arrow down on your phone... it will open the description box below with that info. It runs btween 165 and 185 degs.
Thanks for stopping in and watching the video... I have some more Big Chief videos... Don't forget to subscribe... Thanks again! I got these on Amazon about a year ago for $25... Her's a couple of links... Hope this helps! - www.smokehouseproducts.com/collections/parts-accessories/products/drying-screens?variant=5010258179 - www.amazon.com/Smokehouse-Products-Chief-Drying-Screens/dp/B001Y9QZ64/ref=pd_sim_468_3?_encoding=UTF8&psc=1&refRID=X4Y0BQK03EFZBJV124R4
Hi Ann... thanks for checking out the video! Here are two links for the drying racks - www.smokehouseproducts.com/collections/parts-accessories/products/drying-screens?variant=5010258179 - www.amazon.com/Smokehouse-Products-Chief-Drying-Screens/dp/B001Y9QZ64/ref=sr_1_28?srs=2600796011&ie=UTF8&qid=1544974296&sr=8-28
I guess I'm going to have to try that gravy master. I have made tons of jerky on my big chief but always use the jerky packets. Nice job. One thing I do like is grinding the meat up first. It saves your teeth
Hey Mack, this jerky turned out great! I did not know you have a Big Chief... got mine back in the early 90s. I've used the jerky packs before also, did not have any so I made my own. I've also made with ground meat, jerky and snack sticks > video: ua-cam.com/video/yQyBw05tVwo/v-deo.html This jerky is not to dry were it's real hard to chew and breaks your teeth, it's pliable with a bit of bite. Thanks!
Why would you not mix the curing salt into the seasoning and marinade it for 2 days? It would still cure the meat exactly the same but also marinate the meat!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Gotta love it! Looks absolutely delicious! Good looking smoker too:)
I appreciate you stopping in... this was a good batch of jerky... tasted great! This is my best batch and flavor to date. Got that Chief back in the early nineties off of QVC late night... lol. I take care of it... need a new drip pan though mine has holes, maybe even a new handle for the chip pan Thanks! : )
Great video. I learned how to smoke fish when I was a kid with a little chief smoker and I have been a fanboy ever since. Fish is my all-time favorite for this smoker but jerky is also great. I did London broil jerky the other day... I love to see a well-used smoker, that is a sign of information you can trust.
good tip on putting the meat in the freezer for a bit for easier slicing, that big chief smoker is freaking awesome!!! the jerkey came looking so good!!
How are you doing Albert... hope all is well. The freezer tip works. The BC is awesome... got that back in the early 90s. It's great for smoking cheese, nuts and meats for flavor as well as smoking cured meats, fish, sausage and bacon. This is how it started and I got my first taste of smoke. Thanks!
I like the use of coriander. Looks like the Big Chief does a nice job on jerky.
Hey Jeff, yes the coriander is a nice touch. The Big Chief is similar to the Pit Barrel in design, in that there is know way to regulate temp. The Chief is meant for smoke flavoring meats, nuts, cheese and smoking and drying cured meat, such as fish, jerky, sausage and bacon etc... Thanks!
Man that Jerky Came Out awesome. Great Video!
The jerky was awesome... I have just a little left... Thanks for checking it out.
That is a cool little rig. Perfect for doing jerky. I haven't tried that yet. I'll get around to it eventually. Looked pretty good. Made me want to load up my poke and get on my horse and get on the trail. lol nice job CB
That's My Baby... got her back in the early nineties... this is where it all started for me and got my first taste of smoke! Works good for smoking cheese, nuts and meats for flavor, as well as smoking cured meats, jerky, fish, sausage, bacon etc. This was a good batch of jerky... did some summer sausage also. Thanks Phil... what do you have in store for this Saturday?
Looks great! nice and tender and not too dry!
Thanks, this batch came out good... have a good one!
Your jerky looks good. I have a cold smoke rig and when the weather gets better (ambient temp below 90 degrees) I am going to smoke some up! Rock On Chris!
What's up Sal... this was a good batch that I whipped up... like to checkout that smoke rig you have. When is the last time you used that baby? Thanks! Keep on Rocking...
You did a wonderful job on that jerky. My wife loves that stuff. You have a great evening Chris
Smokin' Ham... I just like saying that... lol. Thanks Ashely this batch came out good... I like to make it a few times a year. You guys have a great upcoming weekend : )
Great looking jerky! I like that little smoker too!
Thanks Chip... this was a very tasty batch! The Big Chief... well that is where it all began.Got that back in the early nineties. Thanks for stopping in and commenting... have a great weekend!
This was so great ! I have never made or really seen jerky being made surprisingly. This looks delicious and I am jealous of your homemade jerky :)
Thanks Mel, I take it you like jerky... I like my jerky from time to time and this is much better than store bought and much cheaper. Thanks again : )
My husband loves beef jerky - I've never made it for him at home though. I am going to have to save this recipe for when I finally get a smoker (one day). It really looks delicious and I love the addition of the coriander 😋 I know you said it will stay good for up to six months but I don't think it'll last that long around here lol. Thank you for sharing!
Alicia, thanks for stopping in... this can be done in the oven on the lowest setting possible. I like the addition of smoke as it makes good jerky even better. You're right it wont last that long. lol. I'm the only one that eats jerky in our house... so that batch will last me two months max... Thanks! : )
Absolutely beautiful looking jerky, my friend!
Thanks for taking the time to watch... this was a good batch! Biggs : )
This looks amazing! I've always wondered how to make jerky. My friend has a smoker I might have to see if I can borrow it and give this a go!
Thanks MKK, as this was a good batch of beef jerky... Give it a go, it's worth trying... What type of smoker might your friend have? Good luck, if you plan on doing so : )
Awesome cooking my friend and a awesome likeeeeee
JD this was an awesome batch of beef jerky... as you would say... Whala... Thanks!
Nice bro!! looking good!
This batch turned out great... thanks for stopping by Roel. Summer sausage in a week or two... Hey, I believe this was the first video of yours that I watched: How I setup my Weber kettle for a low & slow session... Thanks Chris
I'm going to share this with my step dad who was talking about making this the other day.
Thanks Cricket for watching and sharing the video... the recipe is in the description box... have a great weekend! : )
Good looking jerky! 👍.
It was a good batch... thanks Jon... appreciate you stopping by : )
Phil in Florence sent me... I just subscribed to your channel... Keep them videos coming...
Thanks Luis, I appreciate you stopping in and subscribing to my channel... that Phil, he's a great guy!!! Glad yo liked the video... enjoy your day : )
Very nice yerkey. I have made it using a dehydrator many times, but never smoked it. Will definitely do that. I never used curing salt either, will have to look into that :)
Thank you Lasse... adding smoke to it makes it taste so much better imo. The cure I used Morton Tender Quick: www.mortonsalt.com/home-product/morton-tender-quick it is a mix of salt, sugar and 0.5% of each sodium nitrate and nitrite as a preservative... this is good for the home cook as everything is already measured out... just need to use the right amount required for the recipe. You can also make you own cure using these curing salts: en.wikipedia.org/wiki/Curing_salt Good luck!
Biggs' Home Cookin' Brilliant. Thank you Biggs :) I will check this out. I wonder why i dont see something like this in the stores. Historically lots of swedish foods are cured and stored. :)
Biggs' Home Cookin' I read a bit on it now.the wikinwas good. I know sodium nitrate is readily available, i already have it at home actually, sodiuom nitrite i am not sure about, but that moght jist be because i never nedded to find it. Might be in the stores too.
Thanks for your help :)
Check Amazon for pink curing salt..
Jerky looked good thanks for sharing.
Thanks Johnny, it turned out good! I'll make this once or twice a year... it nice to have around.
niece recipe buddy
Delicious Beef Jerky!!
Thanks Ellen... good for snacking on... hope you have a great weekend : ) Just wanted you to know I uploaded two videos using evaporated milk: ua-cam.com/video/UxYFMIZDnuA/v-deo.html & ua-cam.com/video/Xh8naFwXTCg/v-deo.html Thanks again : )
Jerky looking soooo good :)
Thanks... this was a good batch... I'm eating a piece right now : )
Great video Chris I never quite knew how jerky was cooked/prepared !! I love the Big chief guess as its electric do you use different wood chips to get different flavours. I am such a novice when it comes to these types of equipment lol...
Thanks Rose... Yes, I have four or five types of wood chips for the smoker... this can be made in your oven without the smoke... substituting with liquid smoke (optional) and you can chose to use the curing salt or not. The shelf life won't be as long without the curing salt.
Nice... That looked good.. I always try to vacuum seal some of mine to, but I seal mine and put them in the freezer.... I have never tried leaving them out... Maybe if they are out and ready to eat ... I won't be able to save any... haha Thanks for showing us how it's done Biggs... ;-)
Thanks Bill this was a good batch... let me ask a question... when you make yours do you use any type of curing salt as a preservative? This is what gives you the longer shelf life and gives you the choice on how you can store them. Yeah, if you do leave them out... every time you walk by you'll find yourself grabbing some... next thing you know there all gone... hahaha.
Have a good one BG!!!
I have made them just like you and I have also made them with the jerky kits and I use the dehydrator... Both ways are good.. I am not sure if one is better than the other... I have a video out on the ones that I did in the dehydrator..
Thanks Bill... I'll go search and check out the video
Here is the link if you want it ... ua-cam.com/video/xOl0DVvupRA/v-deo.html
Where do u get them wire racks
Right here: www.smokehouseproducts.com/collections/parts-accessories
You got my attention with Pastrami!!!! I like that idea! Have you done it with brisket flat? Gotta love the Chief smoker! Perfect size! Smoke On! \m/
HMBbq, This batch of jerky was a good one... never tried it with a flat... the top round works well and the price was right $1.99/lb, a flat would have been triple that. Have had the BC since the early nineties... it was my first taste of smoke... bought it off of QVC, late one night... boxed outta my mind! LLLLL I believe I got it for 100 bucks with a bunch of xtras. I would smoke the meat to give it some flavor, then finish on my gas grill indirect or direct, depending on the cut of meat. Now I just use it for mainly making jerky, sausage or bacon. Thanks! \m/\m/
Oh….. I totally hear Ya'! Price was right! \m/
What temperature does that smoker cook at?
Hey Roger... thanks for stopping in and checking on this vid. If you click on Show More on your computer or the arrow down on your phone... it will open the description box below with that info. It runs btween 165 and 185 degs.
Thank you
Where did you get those drying racks? What are they made out of?
Thanks for stopping in and watching the video... I have some more Big Chief videos... Don't forget to subscribe... Thanks again!
I got these on Amazon about a year ago for $25... Her's a couple of links... Hope this helps!
- www.smokehouseproducts.com/collections/parts-accessories/products/drying-screens?variant=5010258179
- www.amazon.com/Smokehouse-Products-Chief-Drying-Screens/dp/B001Y9QZ64/ref=pd_sim_468_3?_encoding=UTF8&psc=1&refRID=X4Y0BQK03EFZBJV124R4
Where do you get the drying racks
Hi Ann... thanks for checking out the video! Here are two links for the drying racks
- www.smokehouseproducts.com/collections/parts-accessories/products/drying-screens?variant=5010258179
- www.amazon.com/Smokehouse-Products-Chief-Drying-Screens/dp/B001Y9QZ64/ref=sr_1_28?srs=2600796011&ie=UTF8&qid=1544974296&sr=8-28
Pastrami jerky is the BEST its even better than wild game
How many pounds of meat can you smoke at once
Thanks for the uhhhhh... recipe!
I guess I'm going to have to try that gravy master. I have made tons of jerky on my big chief but always use the jerky packets. Nice job. One thing I do like is grinding the meat up first. It saves your teeth
Hey Mack, this jerky turned out great! I did not know you have a Big Chief... got mine back in the early 90s. I've used the jerky packs before also, did not have any so I made my own. I've also made with ground meat, jerky and snack sticks > video: ua-cam.com/video/yQyBw05tVwo/v-deo.html This jerky is not to dry were it's real hard to chew and breaks your teeth, it's pliable with a bit of bite. Thanks!
I'm on my second big chief. The new ones load through the door instead of top down. I don't like it. The door is all bent up taking it on and off.
I'ts nice you can load through the front and are able to hang sausage easier, but looks to be a lot flimsier. Just made some summer sausage also
Why would you not mix the curing salt into the seasoning and marinade it for 2 days? It would still cure the meat exactly the same but also marinate the meat!
Nice. Liked
Hey FoodFreak thanks for stopping in again... jerky good!!!
Adam sandler commentating
I don't know why you even bother vacuum sealing it. It probably would be gone in a day.
Gotta leave the fat. That shit is tasty smoked.
Salty smoky fat is good... but can go rancid in due time... thanks for checking out the video devin.
Looks like bacon
Jerky looked good thanks for sharing.
Thanks Chef Johnny... thanks for dropping bye!