Video Make your own hickory smoked beef jerky!

Video Beef Jerky ✅ An easy recipe that your family will love. Give it a try! ✅ Make your own hickory smoked beef jerky!

⏩ Video content : Make your own hickory smoked beef jerky!

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hey again this is darryl today
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i’m going to be making my beef jerky
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recipe
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so this is a recipe that i’ve been
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doing for about 35 years i do it every
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year
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i usually multiple times per year i
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always do it at christmas and seeing how
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christmas is next week
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here we are um this is what i put in all
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the
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kids and grandkids stalking so if you’ve
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been good this year
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and you come to my house for christmas
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then you’re probably going to get some
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beef jerky
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it’s very popular everybody fights over
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it
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over who gets the biggest share and
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stealing other people’s jerky so
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i think it’s uh i think it’s worth doing
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of course you can modify this any way
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you want jerky is
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pretty tolerable to
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switching up ingredients so whatever
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fancies you you can add more of
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something or less of something else
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but this is what i do this is pretty
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much going to be a double recipe
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because i make a lot of it so we’ll
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start out with
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about a cup and a half of sugar
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just regular white sugar
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gonna put a full cup of salt now you
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want to use
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non-iodized salt so if what you have
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sitting in your
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in your cupboard is this iodized
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uh you want to go and buy this one
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it does not say iodized and if you look
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at the fine print it says it doesn’t
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contain iodine i always thought
1:43
that you needed non-iodized because
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there was a taste
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but i’ve researched it a little bit and
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it sounds like the iodine
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will discolor your meat so if you’re
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preserving meat
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you usually want it to keep sort of the
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color
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of whatever it is that you’re preserving
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iodine
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will cause it to discolor and get real
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dark so
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that’s why i guess people avoid the
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iodine so
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for this i always buy non-iodized salt
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and this recipe today that i’m gonna
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make
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it’s a full cup of salt
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just remember you’re preserving this
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meat so you’re gonna
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gonna have quite a bit of salt in it
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next another salty ingredient soy sauce
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for the recipe today four cups
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i’m also gonna put in four cups of water
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just regular tap water
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i’m going to be doing about
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overall about 10 pounds of meat so
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whatever will fit
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in this recipe i’m going to put it in
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well it won’t fit i’ll just keep it in
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the refrigerator until i get
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some of it smoked up and then i can add
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it back into the brine
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so i’ll put as much of that 10 pounds of
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meat in there as i can
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so there’s the water that was four cups
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of water i’m gonna put
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two cups of a dry wine
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this is a cabernet sauvignon so
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something that’s not sweet
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uh you don’t have to use like really
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good wine this is uh
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[Music]
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this is you know not your top shelf
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here and uh i probably won’t
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drink the rest of it i’ll set aside
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my wife can have it if she’ll drink it
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i won’t tell her that it’s no good i’ll
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just pour our glass
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okay wine we’re going to put about two
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tablespoons
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of onion powder so just your regular
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this is
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this is actually granulated onion works
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just as well
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two tablespoons
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two tablespoons of garlic powder
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like i said again this these are fairly
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rough estimates i mean if you wanted
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more you can put more
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when your jerky’s out of the brine and
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afterwards you could put
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stuff on it at that point i’ll cover
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that later
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so garlic powder two tablespoons of
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pepper i usually use kind of a coarser
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pepper
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kind of i like the pepper one it’s stuck
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to the meat and i’ll put
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i always put more pepper on my meat
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after i’m after it’s done
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uh in the brine anyway uh so then we
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got the louisiana hot sauce this
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is a type of louisiana hot sauce crystal
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a couple tablespoons of this i usually
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don’t measure it i just
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put a couple tablespoons in
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and then the same thing with
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worcestershire sauce
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a couple tablespoons
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and that’s it i mean the the recipe is
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not complicated
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uh i think it’s way better than anything
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that you would uh
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buy in the store all the family that
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eats this really the store-bought jerky
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is just something they don’t even care
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to have once
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once you’ve had your own homemade beef
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jerky
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so that takes care of making the brine
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i’m going to set this aside
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stop the video for a second get the meat
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out and then i’ll kind of describe what
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i do with the meat
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okay now i want to talk a little bit
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about the meat
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typically what i do every year is i buy
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a meat called
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eye of the round now either round
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is a very long straight grained meat
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uh there’s almost no fat on it the
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problem is
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it’s gotten very expensive but it’s
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perfect for jerky
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because when you make jerky you want to
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get rid of all the fat
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fat uh spoils
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it gets greasy when you do jerky you’re
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preserving the meat so
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it can last a long time you have it
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around
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people also like to taste but you don’t
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want fat in there fat
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kind of turns into like globs when
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you’re chewing on it so it’s just gross
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so either ounce perfect because there’s
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usually no fat
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what i bought this year is a
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sirloin like a sirloin tip
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uh it was a couple dollars a pound
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cheaper
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than the eye of the round but there’s
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going to be some work to it
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you can see in this meat and i’ll show a
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close-up in a second
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there’s a lot more fat there’s this what
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you call
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silver skin on it the grain
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kind of goes multiple ways in this meat
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so it’s going to be a little harder to
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to cut up when i do jerky i cut the
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jerky
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with the grain so the length of the
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grain
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is following the piece of jerky what
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that gives you is something that’s got a
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lot more
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chew and a lot more like pull to it when
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you try to bite it
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if you’re you like your jerky to kind of
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fall apart when you eat it
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then cut it against that grain kind of
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like you would cut a steak
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when you cut a steak the grains are very
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short
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that’s what makes it tender so if you
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want your jerky more tender
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then you cut it against that grain if i
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was a cowboy and i was running around
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out in the prairie on my horse and i had
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this stuffed in my saddle bag
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i would want it cut with the grain
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because if it was cut against the grain
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it’d probably just
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turn into dust so let me stop the camera
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i’ll bring it up closer and i’ll kind of
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show you
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how i proceed in cutting this thing up
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as i said a moment ago this is going to
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be a lot more complicated
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to cut up than the eye of the round
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either round is going to be
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a long round piece of meat and when you
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cut it
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you’ll just see the grain running
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straight through that meat
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makes perfect jerky this you can see
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the grain kind of here is kind of going
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this way
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this piece over here is kind of going
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like this if i look on this here it’s
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kind of got a separation between the
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muscle here
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where the grains are going two different
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ways i’m going to go in and i’m going to
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remove all the fat that i can
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i’m going to remove all the silver skin
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and i’ll get it to the point where i’m
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ready to start slicing the meat
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okay so now i’ve removed most of the uh
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surface fat
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and gristle and that sort of thing i’ve
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cleaned it up pretty good
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again the eye i keep mentioning it but
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the eye of the round really
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make your life a lot easier if you want
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to do this that or maybe just a
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big round roast you want something
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that’s got
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very little fat uh if you were to buy
9:30
something that’s uh like you want a
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steak and you buy
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a prime cut steak it’s got a lot of fat
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through the meat that’s not what you
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want for
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for jerky you want cheap meat like
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a select level meat so there’s select
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and there’s choice
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and there’s prime you want the lower
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grade meat
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gonna have less fat so anyway this is
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not too bad i
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lost they had a little bit of waste
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maybe about a pound of waste
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i could see the grain in this meat is
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kind of going
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this direction so what i’m going to do
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is i’m going to slice slices about
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the width that i want my jerky so first
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step
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the slice like this and i’ll take out
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this type of thing so you can see the
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grains going straight through that way
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so i do these about maybe three quarters
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of an inch wide
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inch wide doesn’t you know didn’t have
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to be perfect
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so you see that’s that’s not too bad
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there’s a little bit of fat in there but
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that’s
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that’s not bad at all you can see the
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grains going straight through this so
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this is going to work great for my
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purposes
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what i do next is i’m just going to show
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you how to
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how i slice it for jerky but what i’ll
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be doing i’m going to slice all this up
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in long pieces like this
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i’m going to lay them on a cookie sheet
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and put them in a freezer for about
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20 minutes it’ll make it very stiff
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and then when i slice my jerky i can
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make nice jerky slices
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but just for purposes of this video i’m
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going to show you how i slice it
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and i can i can just do that with this
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so i slice it fairly thin maybe
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less than a quarter of an inch
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again this is all sliced with the grain
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it’s going to give you a
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jerky with more pull to it
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so if you’ve got bad teeth
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or you just like tender jerky then
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for this you would slice it this way see
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how the
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again how the grain goes you can see
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that grain like that
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i’m slicing with the grain if you want
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your jerky tender slice that
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like this and it’d be little short
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pieces and it’ll
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pretty much just come apart
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okay so anyway that’s
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what the jerky is going to look like
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when you put it in the brine so i’m
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going to make sure that brine is nice
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and stirred up
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then i’m going to throw all this jerky
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in there i’m going to continue cutting
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until i get it all in the brine there’s
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one more ingredient that i like to add
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in my brine and
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i didn’t mention before i throw some red
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pepper flakes in there
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maybe a tablespoon or something helps
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give it a little kick
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anyway i’m gonna slice all this up and
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the next time you’ll see me
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i will be putting it on the racks okay
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so it’s been about 18 hours since i put
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this
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jerky into my brine so what i’m going to
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do now
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is put it on the racks so i’ll just
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set this aside i start pulling meat out
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of
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my brine and just lay it on the racks
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lay it flat not touching
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you see i’ve got all different sizes
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here sometimes that comes in handy when
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you’re trying to rack it up
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i put a piece of paper towel underneath
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this to
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catch some of the additional liquid
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i do different flavors so some of this
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i’m going to
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sprinkle black pepper on some of it i
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will do
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red pepper flakes you can do
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garlic powder whatever you
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whatever flavor you like on your jerky
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you can add that
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okay so that’s pretty good there
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take some black pepper
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and this is the coarse pepper is good
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for this
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if you don’t like too much pepper you
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know i i don’t do it all like this
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because not everybody likes the pepper
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so
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i kind of do a little bit of everything
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then these racks
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that’s all you have to do you don’t
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really have to i don’t rinse my meat or
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anything when i do
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a jerky so
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this is the rack that’s going to go go
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in the smoker
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so this just goes in here
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usually easier than that and there you
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go so i can get four racks here
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then i’ve got another smoker out there
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that’ll take
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five more racks so i should be able to
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rack up most of this meat
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will come back once i’ve got it racked
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okay i finished getting all the
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jerky on the racks you can see
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got it all racked up here some of it i
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put pepper flakes on
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red pepper flakes a little bit goes a
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long ways
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i put black pepper on some garlic powder
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some i’ve done nothing so just
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experiment if you like sweeter jerky
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this this is what you would i would
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consider a savory jerky
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if you like something sweet then you put
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more sugar in your marinade use brown
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sugar
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honey whatever you like so show you what
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i
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ended up with here i’ve got this rack
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full and this rack here full
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i’ve got enough to probably do two more
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racks
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as some of this comes out i’ll rack that
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up
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this won’t all get done at the same time
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you have warmer parts in your smoker
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you have this is not cut by a machine
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it’s all cut by hand so some of it might
16:02
be thicker
16:03
take it a little longer so as it gets
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done
16:07
i probably won’t need to worry about
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this for another eight hours or so after
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it goes in the smoker but as pieces get
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done
16:13
i can pull them out and make room for
16:15
the rest of my jerky
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so we’ll come back in a little bit and
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we’ll talk about the smoker
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uh i need to add that you want to let
16:24
this set out
16:25
now so it’s it’s on the racks
16:28
you’re going to let it sit for about an
16:30
hour it develops sort of a
16:33
sticky sheen on it and so then when you
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put it on the smoker that
16:37
smoke will stick to
16:40
the meat if you don’t have a smoker
16:45
you could still do this a lot of people
16:47
use dehydrators my brother-in-law just
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did some
16:51
a couple weeks ago with a dehydrator and
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it was delicious
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same same you know basic sort of recipe
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you won’t get the smoked taste and also
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the smoke helps with prevention of
17:04
like bacterias and spoilage so smoke
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helps
17:09
preserve the meat so if you do it in a
17:11
dehydrator
17:12
you don’t necessarily get that side of
17:14
it but keep the stuff in the
17:15
refrigerator still going to be fine for
17:17
a couple of weeks
17:19
okay at this point we’re ready to put
17:21
these things in the smoker
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you can see what i use here it’s one of
17:25
them is called a little chief
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the other one’s called the big chief
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these are
17:30
they don’t look like much but the one on
17:32
the left uh the little cheap
17:34
those are about a hundred bucks right
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now back when i got it they were
17:39
much more inexpensive the one on the
17:41
right the big chief
17:42
those run about 125. i think for that
17:45
you get a little
17:46
like a recipe book they also give you
17:48
some chips so it’s everything you need
17:50
to get going
17:52
um i’ve got other smokers for other
17:55
things
17:55
these are perfect for jerky
17:59
salmon sausages
18:02
anything that takes a low cold smoke so
18:05
these
18:06
smokers only run at about 165 degrees or
18:11
so
18:12
i’ve got other smokers that i use for um
18:15
like briskets and ribs and things like
18:17
that these are not appropriate for that
18:19
these are i i specifically use these for
18:22
jerky
18:23
and salmon so you can see the one
18:27
over here i just plugged i plugged these
18:29
in probably half an hour ago
18:31
i got chips in it you can see there’s
18:33
smoke coming out already
18:34
all they are is there’s a heating
18:37
element in the bottom
18:38
and there’s a little a little uh tray
18:41
here
18:43
that you put the chips in
18:46
uh this is what the chips look like
18:48
right over here it’s just a
18:51
bag of uh this is hickory so you put
18:54
these chips
18:55
in that little tray and then
18:58
you plug this thing in there’s no on off
19:02
heat uh adjustment anything this is just
19:06
you plug it in and it’s and it’s going
19:08
so
19:09
let’s pop it open here and you can see
19:13
what we got going on
19:17
i don’t know if you can see down in the
19:19
bottom of that probably can’t but
19:20
there’s a little tray maybe you can see
19:22
it on the other one but
19:24
you just take this rack
19:30
drop it straight down in there
19:35
just like that
19:39
stick the lid on
19:44
do the other one this one’s not smoking
19:47
as much yet so
19:48
hopefully you can see that there’s just
19:50
a tray
19:52
sitting in the bottom with wood chips in
19:54
it
19:58
okay so these chips will burn
20:03
in about half an hour or so so for the
20:06
first
20:07
three hours or so i’ll be putting
20:11
uh chips in there so every half hour so
20:14
i’m gonna have to come out here and
20:15
stick some chips in it
20:17
and after that three hours or so i could
20:20
just let it go
20:22
probably in maybe six hours eight hours
20:25
i’ll check it to see if some of it’s
20:28
getting done and then i can start
20:29
removing the ones that are done
20:31
i’m doing this in the winter time so
20:33
it’s a little cooler out here
20:34
so what i do is i have an old blanket
20:39
and i just throw that blank over the top
20:43
like that
20:44
helps keep some of the heat in you can
20:46
buy uh
20:48
like little space blanket things that
20:50
are made for these things about 30 40
20:52
bucks but
20:53
to me you know i just throw a blanket
20:55
over it in the summertime
20:57
uh you don’t need that at all summertime
20:59
this stuff will get done a lot
21:01
faster than in the winter these are just
21:04
thin aluminum smokers so they don’t
21:07
they’re not built to hold in a lot of
21:09
heat so anyway
21:11
um that’s it for the moment
21:14
uh we’ll come back on when we get some
21:16
that’s done and i can kind of show you
21:18
the final product
21:20
okay so here we have the final product
21:22
um
21:23
most of this was in the smoker for
21:25
probably
21:27
six to eight hours so it doesn’t take
21:30
too awful long
21:32
you can tell it’s done it’ll have just a
21:34
little bit of give left in it
21:37
it’ll still be a little bit flexible you
21:39
don’t want to wait until it’s
21:40
hard like a rock because then once it
21:44
sits out a little bit it’ll really dry
21:45
out and you’ll end up with something
21:46
that’s kind of dusty and that’s not very
21:48
good
21:49
so i started out with after the trimming
21:52
a little under 10 pounds of meat i ended
21:54
up with four pounds and 12 ounces
21:57
of jerky so the total cost of this was
22:00
about
22:00
40 bucks for my ingredients you’re
22:03
looking at about eight dollars a pound
22:05
so
22:05
almost five pounds of jerky for forty
22:07
dollars that’s about half the price of
22:09
what you would pay
22:10
and i would say it’s twice as good as
22:13
what you get in the store so
22:15
if you’re ever interested in doing jerky
22:17
that’s a good recipe
22:19
give it a try