Today we are talking Jerky. This tutorial is a beginners guide on how to make awesome beef jerky at home. If you have any questions, be sure to let me know.
You can find a printable recipe for our Pepper Crusted Pineapple Beef Jerky here: https://twoguysandacooler.com/pepper-crusted-pineapple-jerky/
Items used in this video:
Dalstrong Kiritsuke Chef’s Knife (Omega Series): https://tinyurl.com/27rwh72a
Dalstrong Boning Knife (Crusader Series): https://tinyurl.com/cj5emmpk
Drying Racks: https://amzn.to/3nBL7pE
Sheet Pans: https://amzn.to/30FG8LB
5 Tray Dehydrator: https://amzn.to/3x5NqV7
9 Tray Dehydrator: https://amzn.to/3cw5luu
Custom Cutting Board: https://tinyurl.com/3ez3ww7f
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k
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Visit the Sausage Maker for all your sausage making supplies: https://tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
Items we use often:
Kotai Chef Knife: https://tinyurl.com/5ypnfjp7 (for 15% off use discount code – 2guys )
Thermapen Mk4 (meat thermometer) – https://tinyurl.com/y224z7ke
Sausage Stuffers: https://tinyurl.com/56hhauzh
Meat Grinder: https://tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf
Butcher Twine & Dispenser: https://amzn.to/35QFhIa
Small accurate Scale for spices: https://tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: https://amzn.to/2WUALpO
Drying rack and tray: https://amzn.to/3LDhgHX
Custom Cutting Board: https://tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: https://amzn.to/2A04Gll
Smokin-It Bella’s Cold Smoke Generator: https://amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw
Meat Slicer: https://amzn.to/31XV19q
InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 https://amzn.to/2TDvChj
Cool Mist Humidifier: https://amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: https://amzn.to/3v55Tz1
Iodophor sanitizer: https://amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): https://amzn.to/3fmmEPm
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Eric
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30 Comments
Good voice to listen too, others take note and lose the I am who I am y'all tone . Thank you for having a helpful easy to listen to lesson.
Before it's dehydrated, it's basically bulgogi
How long can you store this jerky? I want to make it for long term storage but not sure if I need to add a preservative.
If we are carnivor how would the marinade be best because we avoid all sugars and soi
I wouldn't dream of trimming the fat off. Smoked fat is mind blowing and lean meat is boring and sad. Never in my life has jerky lasted long enough to spoil, let alone for fat to eventually go rancid. My ribeye jerky, on the other hand, blew everyone away.
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Why does this man not have more subs?!
do you have to pasteurize the jerky from the oven as well, or only the one from the dehydrator?
Cutting the eye of round against the grain vs with the grain – Yes, I agree that the beef is a tougher chew. It should be. It's jerky, not taffy. You want it manageable then cut it into bite-size pieces after it's dehydrated. Also, cutting against the grain, the meat dries differently and can be crumbly. I've been dehydrating eye of round for 40 years and I never cut against the grain.
When you bend or tear a piece of jerky, the inside should be WHITE and fibrous like cotton string.
What is the purpose of keeping the oven door slightly open?
I’m new to jerky bought my dehydrator for making pepper flakes and dried fruits for the boat. I’ve been buy jerky and my son suggested making my own! I didn’t think about doing that, with your help I’m on it…. I have a question, if I vacuum seal it after pasteurizing will I need to refrigerate it?
What a great channel. Where have you been all my life? Have done your corned beef (as pastrami), will do the beef jerky. When braver, the salami….
If only you knew how good this looks and how badly I want some lol
Very informative thank you
Switzerland has hundreds of years of smoked meat traditions..(everyone had a smoke kitchen 400 years ago) when I told the Swiss about making beef jerky with liquid smoke for flavor they laughed uncontrollably. Haha
Switching the cracked black pepper for some crushed red pepper is the way to go.
What is the besst way to store Jerry and biltong
How long and how can I save it?
$2/lb a yr ago?! What state? We're so…in CA. Can't take heat & humidity, so…deal with dry heat. 🙁
I make mine in airfryer, hanging the meat on wood skewers cut so that it rests against the top of the inner pot. It works very well!
Try turkey, its amazing…
New to the channel. I built a biltong box using the instructions from your biltong box video. Is there any reason that I shouldn’t use my biltong box to make this jerky recipe? I would prefer to not use my oven and I’d rather not have to buy a dehydrator. I have enough crap in my kitchen already. Thanks to anyone who replies.
First time I’ve never seen someone dry off the meat before dehydrating. Also always season beef jerky before dehydrating it’s truly the only way to have full flavor.
way to ruin some nice healthy beef with that sugar and soy crap
Can you smoke this recipe?
Why do you need a credit card to get your receipt??
oh my god im going to try this
Awesome vid, few questions
1-Which do you prefer, oven are dehydrated?
2-Why leave oven door cracked open?
3-I have a vertical pellet smoker, could I use that in leu of oven, will instructions be same are different?
What would be the shelf life of this recipe considering we vacuum pack it but do not store in refrigerator
Thanks for this great video! Lots of great information. What do you recommend as far as storage of the jerky and how long can it be safely stored?