Video Ground Beef Jerky

Video Beef Jerky ✅ What’s one of the easiest way to increase your protein intake? Jerky! But, store-bought beef jerky can be VERY expensive, upwards of $1.50/oz so I prefer to make my own. In this video I show you how I like to make beef jerky out of 93/7 ground beef which yields about 50% of the initial weight at a cost of about 50 cents/oz. ✅ Ground Beef Jerky

⏩ Video content : Ground Beef Jerky

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all right what’s happening guys hope you
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guys are having a phenomenal day you
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know a lot of times people ask me dude
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how do you how do you get so much
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protein in your diet like they they just
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really struggle with it getting some
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extra protein but not a lot of extra fat
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not a lot of extra carbs then one of the
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best ways that I’ve found is jerky beef
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jerky turkey jerky whatever it is the
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depending on what kind you buy the
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protein content is really good low fat
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no carbs and it’s really easy to make
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yourself which is what I do because if
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you buy beef jerky at the store it’s
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gonna cost you like a dollar an ounce
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which is absolutely ridiculous so you
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know I buy ground beef this is ninety
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three seven I think this cost me twelve
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dollars maybe it’s just four and a half
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pounds and I expect it to give me around
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two point two five usually I would get
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about fifty percent back so I expect to
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to yield two to two point two five
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pounds two point two five pounds for
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twelve dollars you would be paying a lot
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for regular beef jerky with that plus
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you know I get to flavor it myself and
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for that you know right in here I’ve
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just got my sort of go-to mix of heck
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there’s a little brown sugar in here
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salt pepper onion powder garlic powder
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paprika chili powder cayenne pepper I
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think that’s about it but it’s just just
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a mix I keep around because I really
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like to use it on pretty much everything
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so I’ve got that I do a tad of
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Worcestershire sauce and I don’t
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we have been putting sriracha in which
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this is the child by Texas Pete which I
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really really enjoy if you haven’t tried
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this go get it it’s pretty good adds a
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lot of flavor to it really not that much
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of a kick just a little bit but you know
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you don’t want this to be too hot
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especially if you want to share it with
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other people I know if I make by too hot
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nobody else is gonna eat it because I
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can I could typically you know eat some
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pretty hot stuff so anyway we can get
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this mixed up and going so I’ve got my
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large bowl got my 93 7 beef got all my
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seasonings and we can move on from there
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dump it in throw that aside because who
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cares I sort of want to break this up to
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begin with just throw all your seasoning
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in there right on the top and anyway
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this makes it incorporate a little bit
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better and you know once we get this
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seasoned up a lot of times I’d do it
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overnight I’ll have it up in the fridge
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covered of course overnight and then you
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know I’ll be hydrated the next day but I
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think today I’ll only have it in there
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for a couple hours just for times sake
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and you know it should turn out pretty
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good so you don’t want to let that
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chunked up pretty well really just do
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helps this thing in some seasoning one
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of the great things is about this is you
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could do whatever you want with it this
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is just something I like to do with it
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you know I used to add in a soy sauce
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and things of that nature to it but you
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know I haven’t been doing that lately
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and this some type of liquid helps us
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sort of a binder this is the
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Worcestershire sauce or warchest for
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sure shops what everybody says um I used
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to use just like a cup of or not even a
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cup but you know a little bit of
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ice-cold water just to help mix
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everything together I do that especially
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if I’m not using
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ground beef that I’m using like sliced
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up London broil or something like that
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anyway let’s let’s get this going here
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probably should open this before I
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started this stinking video a man he’s
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all good all right
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just throw a lot of this in there you
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know I’ve used other things before like
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just written of Texas Pete or Frank’s
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Red Hot something of that nature but you
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know that’s the good thing is it’s so
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cheap you could just try whatever you
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want and then just really get in there
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and get your hands dirty don’t forget to
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wash your hands after this you are doing
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ground beef after all I get that nice
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and mixed in there and probably have to
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add another round of seasoning just cuz
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you want you you want enough seasoning
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in there the salt is gonna help stir it
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and you can buy these curing packets and
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stuff like that and they probably
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probably caught some with your
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dehydrator when you bought it but I
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don’t particularly like the taste you
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know sometimes I put liquid smoke in
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here even but I actually found that a
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new way to add smoke to it which I’ve
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been using a lot of couple times and so
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I’ll show you what that is once we get
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there
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I’m using an electric dehydrator and you
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can use a smoker if you’ve got low smoke
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or a low heat smoke you can even do this
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in the oven if it’s there in there long
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enough they recommend what for for
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ground beef you’re gonna get the temp up
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to 160 165 something like that but you
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know it’s whatever you want to do right
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so I think that looks that looks pretty
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good so I might let this sit in the
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fridge for a couple hours just to really
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soak in there and then
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[Music]
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I’ll show you how we use the jerky gun
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and get that all set up so alright see
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you here in a bit alright and we’re back
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I’ve been sitting here for a couple
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hours it’s time to start putting it in
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these trades so you know me jerky gun go
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get one mixing so much easier when you
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mess with ground beef so this is what it
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is got this flat tip here and there’s
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also a circular tip for making like nibs
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or like slim-jim type of sticks
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I find it takes a little bit longer for
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to dehydrate when you’re using this tip
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here but of course that’s because it’s
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anyways to it filling it up is really
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notable you just just take a long
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teaspoon just fill it up so I’m gonna
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get these tray set up here oh this here
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you can use the bottom if I can help it
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I don’t use the very bottom because I
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like to rotate the trays like halfway
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through
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even though really the temperature
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throughout should stay about the same
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I still like to rotate it so all right
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I’m gonna get these filled up squirt it
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out and we’ll see you here in a bit
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alright so we’ve got all the trays
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loaded up here we’ve got one two three
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four five trays loaded up usually you
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have to use the six one here when I use
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the flat nozzle but anyway now’s the
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time if you want to add any more
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seasoning to go ahead and do so I wasn’t
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really pleased with as much seasoning as
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I put in the mix earlier so just add
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just a light bit here and put the top on
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we’ll go outside alright it’s super
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freakin windy out here today so I hope
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this isn’t a like a problem but anyway
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got the dehydrator setup and to get a
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smoky flavour like I said sometimes I’d
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like to use a liquid smoke you can mix
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that in with the bush for sauces your
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like liquid binder or something like
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that but something that I’ve sort of
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made up I’m gonna show you here is just
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make a small fire put some wood chips in
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it close that bad boy up just so you get
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a good amount of smoky that have to be
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hot it just has to you know produce a
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good amount of smoke and I take this
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dryer vent put it on the top I’m have to
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attach it somehow they cause it’s really
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freaking windy and when you turn the
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dehydrator on it draws a vacuum through
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the hose because you’re sucking with
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this fan here and it sucks the smoke
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right down the dehydrator which is
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pretty friggin awesome now the smoke
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that enters isn’t hot so you have to
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worry about no actually cooking the meat
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is just imparting that smoke flavor to
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it so this is a really cool I don’t know
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kind of a sneaky invention that I made
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and I think it’s pretty nifty and it
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makes for a really good flavor now you
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don’t want to over smoke last time you
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didn’t want to use like a like a really
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strong flavorful wood like less time to
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use Hickory and it was just too frigging
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much it was a lot of smoke very smokey
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so you know maybe smoke it for the first
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hour so maybe two hours last time I did
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like three or four hours now I expect
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this to be hydrate in about six to seven
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hours total so we’ll check back with
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with you maybe in a couple hours or so
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and see how things are going alright
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alright what you can see I’ve done here
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to help secure this with the wind today
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is just reps and foil around this shoot
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and you can actually see the smoke being
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drawn down into the smoker which is
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pretty freakin cool so we’ll check in
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with you later I mean it’s a really
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windy day so it actually might take
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longer then six or seven hours to get
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this done but hey however long it takes
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is how long things what’s happening
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didn’t check in with you when we were
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making the beef jerky I know I was
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supposed to check in about halfway
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through the dehydration process but I
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didn’t I got busy yesterday but this is
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the end product right here what did I
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say earlier I thought I was gonna get
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about two point two five pounds out of
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the four and a half that we started with
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and I ended up with two pounds and three
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ounces so we’re like one ounce shy of
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2.25 so that is a pretty dadgum good
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yield though for beef jerky which ends
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up being about 50 cents a pound right as
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opposed to a 50 cents an ounce as
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opposed to a dollar an ounce like you’d
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pay in the store so man this turned out
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pretty good it’s a little more mild than
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I would have expected I didn’t really
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put as much spice in it as I normally do
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a lot of times I like to put in a lot of
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cayenne pepper red pepper flakes a lot
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more sriracha or hot sauce but you know
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it turned out pretty good
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I only kept it outside with the smoke
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for about two hours because it was so
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windy yesterday that I think it was
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causing this to dehydrate a lot slower
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so I ended up bring it into the garage
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and finishing out in their total I it
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took about eight hours I think it pulled
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it off around 9:30 last night to
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completely dehydrate this which is a
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little longer than normal especially
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longer than when I when I use the flat
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nozzle for strips instead of these
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little nibs but overall I’m pleased with
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how this turned out it’s a really good
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way to add in protein to your diet and
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relatively cheap
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you really can’t especially especially
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over store-bought beef jerky I mean if
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you go buy a some Jack Link’s or some
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Tillamook or whatever it is or some old
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trapper it’s gonna cost you like a
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dollar an ounce which is absolutely
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ridiculous even if you buy the off-brand
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like the store brand it’s gonna cost you
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a dollar an ounce that’s crazy
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go buy some you know lean 93 seven
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ground beef and dehydrate your own and
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the dehydrate I’ll pay for it so you
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know in not too long because I think you
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could get a dehydrator with a jerky gun
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for like 30 bucks on Amazon and you
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really can’t beat that so you know give
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this a try I hope this you know maybe
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piqued your interest a little bit on how
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I’d go about making beef jerky
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especially using ground beef a lot of
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people don’t use the dirty gun and they
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just use sliced up beef a lot of times
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as London Broyles on sale like it Harris
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Teeter and Charlotte when I’m out there
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then I’ll pick some of that up and slice
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it up pretty thin and dehydrate that the
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best beef jerky I ever had was actually
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London broil that I made but guess what
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I didn’t keep the recipe so I have no
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idea what I what I put in it all I
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remember it was the best me3 you ever
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had so if you’re gonna do this by trial
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and error please keep up with the
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recipes making notes to yourself this is
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what work this is what didn’t work and
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then you can get better the next time
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alright guys hope you have a great day
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and we’ll see you later