Video How to make Deer Jerky, Beef Jerky, or any Jerky on a Pellet Smoker Grill | The Bearded Butchers

Video Beef Jerky ✅ Watch this video to learn how to make your next batch of jerky using a pellet smoker! This same process applies to any kind of jerky so use this as your go to reference for how to make jerky! The key to making jerky is in the process. Today, the Bearded Butchers show you their jerky making process. First, they cut up the rounds, next they cut the meat into strips, then they season the meat with Bearded Butcher Blend seasoning and leave it in the fridge overnight for maximum flavor. Once the meat is ready, it’s onto the pellet smoker grill to be finished with that delicious pellet grill smoke flavor. Delicious! ✅ How to make Deer Jerky, Beef Jerky, or any Jerky on a Pellet Smoker Grill | The Bearded Butchers

⏩ Video content : How to make Deer Jerky, Beef Jerky, or any Jerky on a Pellet Smoker Grill | The Bearded Butchers

0:00
hey folks welcome to another video I’m
0:02
Scott Perkins one of the bearded
0:04
butchers today we’re going to be making
0:07
some deer jerky
0:08
everybody loves deer jerky it’s one of
0:10
those things you could pass out to
0:11
friends family and the thing that’s
0:14
special about today’s deer is my son Ben
0:16
shot it about what was it Saturday
0:19
today’s Thursday so we’ve had it
0:21
dry-aging now for about five days in our
0:24
cooler and funny story behind this deer
0:27
is that we went out and we got to the
0:30
hunting property we had a brand new 350
0:33
legend was the scope and everything
0:36
we’ve never really hunted with scopes
0:37
have we it’s always been shotgun here in
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Ohio so we get out we get all of our
0:42
stuff on and he’s like dad you got the
0:44
bullets and I was like no do you have
0:47
the bullets we had the gun what we
0:49
didn’t have the bullets but I’m so proud
0:51
of him because he used the 20 gauge open
0:56
sights and he had an opportunity to take
0:58
this deer trouble was there was a big
1:01
buck running in the pack with these
1:04
dough’s and man that got exciting in a
1:07
hurry
1:08
but he kept his cool and he shot this
1:11
doe free standing open sights with the
1:15
20 gauge about 50 yards put a great shot
1:17
on it we tracked it recovered it brought
1:20
it back put it in the cooler so today so
1:22
that’s gonna go ahead and break down
1:23
these hindquarters we’re gonna throw
1:25
them with the table we’re gonna make you
1:26
some jerky and today he wants to use the
1:29
beard or butcher bun black for his jerky
1:32
so we’re gonna get the jerky trimmed out
1:34
and we’re gonna get it seasoned and then
1:36
it’s going to go on the pellet grill
1:37
which is gonna be the trigger iron wood
1:39
80-85 so let’s get started so as you
1:42
guys recall so that’s gonna go ahead and
1:44
break down this carcass much like you’ve
1:46
seen in other videos course this is a
1:48
good reminder if you haven’t subscribed
1:51
because that’s how you’re gonna stay up
1:52
to date with most recent projects that
1:56
the beard butchers are working on but
1:57
right now he’s just pulling out that
1:59
tenderloin you can see we filled rest
2:03
this deer and we were careful not to
2:06
remove our tenderloins in the field
2:08
dressing process because these are the
2:11
most tender
2:13
part of your entire deer carcass so we
2:17
always start step one is to peel these
2:19
out put them somewhere for safekeeping
2:35
all right so we’re gonna be using both
2:38
hindquarters to make this jerky I know
2:39
some of you are gonna say that you would
2:41
prefer to have the round steaks in this
2:44
case we’re processing the steer exactly
2:47
how a nine year old one says deer
2:49
process and he’s not gonna sit down and
2:51
eat a round steak
2:52
he wants jerky that he can pass out to
2:54
his friends his family especially around
2:59
the holidays this makes a great little
3:02
gift item so that’s gonna work this down
3:05
through the ball joint right here you
3:08
see kind of keeps putting pressure on it
3:10
just to break this open and the really
3:15
nice thing about this this gets the
3:18
really maximizes the amount of jerky
3:21
you’re going to be able to pull off of
3:22
this round
3:38
there we have it one great looking round
3:42
so let’s get it cut up start making some
3:45
jerky
3:45
today I’m using my 6 inch semi stiff
3:49
rosewood handled Victorinox knife here’s
3:52
the second round if you notice I didn’t
3:54
say anything when I was breaking these
3:55
off because Scott told me he wanted to
3:57
do all the talking so there we go so of
4:02
course the sheath the steel and the
4:04
knife come as part of our cutlery kit
4:06
mine I’ve had probably at least a year
4:09
now on this particular knife so trim the
4:12
blade down so I start right there by
4:14
cutting that tendon and then you can
4:16
come right across right here where the
4:18
joint is and you can just work your
4:22
knife sometimes you have to twist your
4:23
wrist your elbow get that shank off of
4:26
there that’s going to go over to our
4:28
trimmings pile so at this point we know
4:31
that the femur bone is going to lay
4:33
right in here and you want to kind of go
4:35
at an angle maybe a thirty degree angle
4:40
or something like so and you want to
4:42
stay in between the muscle groups so you
4:46
don’t actually cut right into the the
4:49
muscle itself and when you have a deer
4:51
like this it’s nice and tender a lot of
4:53
times you can use your fingers to just
4:56
so now that’s what we call the the top
4:58
round got that broke out right there
5:01
right here’s our eye of round so you can
5:03
see that we’ve got this seam right here
5:06
points to so if you just start with your
5:10
knife you can roll that piece out right
5:16
there there’s our eye around right here
5:21
we’re going to have our sirloin tip or a
5:23
round tip so we’ll just stay just using
5:26
the tip of the knife now stay it right
5:27
along the bone come right underneath
5:31
this bone right here
5:40
we’ve got we’ve got it boneless I’m
5:45
going to peel out this this tip right
5:50
here that’s going to make a really nice
5:53
boneless roast for us something we can
5:57
drop in the crock pot or and throw it on
6:01
the smoker now we’re left with the
6:08
bottom round in this little chunk of
6:09
sirloin right here that’s the nice thing
6:12
about using that method to pull that out
6:14
the ball joint is you do get an extra
6:17
little chunk there of sirloin for jerky
6:21
so here we just want to start cleaning
6:26
it up we’ll go ahead and remove that
6:28
that’s going to go into our trimmings
6:30
pile I’ve got some silver skin right
6:36
along the edge here peel that off now
6:41
what I like to do is you can you’ve got
6:43
this layer of fat so we can just peel
6:52
this right out of here get rid of that
6:57
fat so the idea is that we want to
7:01
maximize the amount of lean whole muscle
7:04
that we get off of this that’s of course
7:07
going to give us the most amount of
7:11
jerky whenever we make the jerky we want
7:17
it to be a nice tender piece no
7:22
connective tissue one of the things for
7:25
certain if you’re passing this out you
7:27
don’t want to turn any would be hunter
7:30
or somebody that is new to wild game
7:35
don’t want to turn them off with a piece
7:37
of silver skin or sinew so there I have
7:42
the the bottom round
7:47
cleaned up and ready to cut jerky give
7:51
this little sirloin piece taken care of
7:54
there’s not much here but is a nice
7:59
tender this one’s gonna have a
8:01
connective seam right in the center so
8:04
we’ll what I like to do when I make
8:06
jerky is just go ahead and get all the
8:08
pieces the technical term for this is
8:12
denuded which means you’ve taken all the
8:14
connective silver membrane out get that
8:17
separated
8:18
I guess the fat your your opinion if you
8:22
want to leave the fat on some people
8:25
will appreciate the flavor some some
8:28
wooden it’s probably probably best just
8:31
for most practical purposes to remove
8:35
virtually all of all of those pieces the
8:39
top round your largest piece it’s gonna
8:40
have a bit of a connective vein right
8:43
here
8:44
now one thing you don’t have to worry
8:45
about any glands when once you’ve done
8:49
this much prep work you’re not going to
8:53
have any glands in here just as a result
9:11
this cap right here you wanna find that
9:15
natural seam alright so one round
9:32
completely trimmed of silver skin got
9:36
the bottom round little sirloin pieces
9:38
the eye around and the top round and
9:40
we’ll get started on the second hind
9:43
quarter alright so we’ve got two of
9:47
everything here now because we’ve got
9:48
both of these rounds trimmed out so
9:51
whatever we’re making jerky what we like
9:53
to do is we like to go across the grain
9:55
and we make we like to make a slice
9:59
about an inch and a quarter inch and a
10:02
half so you know you want to keep things
10:04
even so I’m just gonna kind of hold it

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Here are the jerky screens that Seth used: https://amzn.to/3kxa7MG

Index:
1:42 – Seth begins to break down the deer carcass. He starts by removing the deer tenderloin
2:30 – Removing the deer hindquarters. Not saving deer round steaks in this case, the rounds will be used for the deer jerky.
3:46 – Using the Victorinox 6 inch semi-stiff knife to start cutting up the round.
4:30 – Removing the femur bone from the deer rounds. Ending up with the top round, the eye of round, and the round tip or the sirloin tip. Left with the bottom round and sirloin tip.
9:46 – Next up, cutting the deer jerky into strips. Be sure to cut against the grain so the jerky pulls apart easier. Pro tip – be sure to cut all of your strips the same thickness or they will be more difficult to smoke.
13:33 – You don’t need a jerky seasoning recipe, instead just add 1 tbsp of Bearded Butcher Blend seasoning for every 1 lb of meat (link above)
15:14 – Seth gets the deer meat out of the fridge and gets it ready to be smoked. The deer meat will go on the pellet grill for 2 hours at 165, then up to 185 to an internal temp of 165.
17:42 – The deer meat goes onto the peller grill to finish the jerky making process.

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