Video Easy Teriyaki Beef Jerky Recipe – How to Make Beef Jerky

Video Beef Jerky ✅ Home made beef jerky is a great way to have a quality jerky and save a ton of money at the same time. This Teriyaki Beef Jerky recipe is very easy and is delicious. ✅ Easy Teriyaki Beef Jerky Recipe – How to Make Beef Jerky

⏩ Video content : Easy Teriyaki Beef Jerky Recipe – How to Make Beef Jerky

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hey everybody welcome back to barbecue
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by bigs i’m aaron and today we’re doing
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teriyaki beef jerky
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we found some eye of round at costco we
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cut it up into the strips we’re putting
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it in marinade we’ll marinate it
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overnight
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then we’ll get it on the yoder at 170
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degrees
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on b and b pellets hickory post oak
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mixed
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man we’ll put some smoke on this thing
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for three to four hours then we’ll see
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how they come out
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if you want to see some awesome jerky
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you guys stay tuned
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all right welcome back we got the yoder
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ready to go at 170 degrees
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we have the jerky sitting here dried out
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ready to go on to the yoder but first
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let me rewind you
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and take you back to yesterday to how we
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got these together
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so we’re starting with a six pound beef
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eye of round roast
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we gotta pick it up at costco and what
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we’re gonna do is we’re gonna
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trim the fat off of it the thing about
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beef jerky
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is the leaner the meat the better so you
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wanna try to get as much of the fat off
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of your
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roast or or brisket or whatever it is
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you’re making jerky out of
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you want to get as much fat off of there
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because the fat is what actually
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goes bad so it’ll end up spoiling way
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before the beef jerky does so you want
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to make sure that you do a good trim
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on whatever beef that you’re using this
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eye of round works fairly good because
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all it has really
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is this little bit of fat towards the
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top of it
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so just take a fillet knife or a sharp
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boning knife or whatever it is and just
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kind of just fillet this fat right off
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the top
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if you have a little bit left that’s
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okay you just want to take
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a majority of it off so this type of
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roast is pretty
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thick so what we’re going to do
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is we’re going to take this roast and
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we’re going to trim it
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to where it’s in edible pieces i mean
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you could cut this across and make
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big ones but we’re just going to cut it
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down through it
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and just kind of cut it in half on this
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one the other one is a little bit
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thicker so we’ll probably cut it in
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threes but we’re just going to take this
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and just cut it straight across in half
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to where
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both sides are about the even amount of
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width as you can see here it gives it a
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more manageable
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piece when you when you cut it up into
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strips so when we cut it we’re going to
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cut it across the grain like i’m showing
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here
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so the grain runs long ways as you can
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see we’re just going to cut it across
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the grain what that’ll do for us
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we prefer a more pull-away bite now if
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you prefer
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a real stringy jerky then cut it with
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the grain
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but i would advise if you like it to
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where you can chew it up and it kind of
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melts in your mouth as you eat it
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you want to cut it across the grain so
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we’re cutting these in
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about a quarter inch pieces as you can
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see here about a quarter inch
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if you like a real hard jerky maybe a
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little thinner
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if you like a more chewy jerky maybe a
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little thicker so we got both of these
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roasts
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trimmed up now we’re going to get ready
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to make
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the marinade now the marinade is a very
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simple
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mixture of things that you normally have
Making the Marinade
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in the cupboard so we took a cup of soy
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sauce that’s going to be our base
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we’re adding a third of a cup of honey
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teriyaki kc masterpiece you can pick it
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up at any grocery store out there
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or even you can pick it up at amazon so
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that third of a cup
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of teriyaki sauce goes in and then we’re
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gonna go to
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an eighth of a cup of onion powder
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and then we’re gonna do an eighth of a
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cup of granulated garlic not garlic salt
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because there’s plenty of salt in the
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soy sauce but the granulated garlic
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eighth of a cup of that
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we’re gonna mix that together and then
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we’re just gonna add just a couple of
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bumps of
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black pepper now this is coarse ground
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black pepper or restaurant style
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whatever you want to call it
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we’re just going to put a couple of
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bumps in there just to give it a little
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bit of that flavor now this is the time
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that if you have anything else that you
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want to add in
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like pepper flake or anything hot
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cayenne
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if you like a hot this is the time to
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put that in there
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then we’re going to take our strips that
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we cut up earlier and then we’re just
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going to add them in
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kind of massaging that marinade into
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them as we go
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so we’ll get them all in get them all
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mixed up
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and then what we’ll do is we’ll put them
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into
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ziploc bags and then we’ll they’ll go
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into the refrigerator overnight
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so once you get them mixed up just load
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them in the into
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ziploc bags like i said before this was
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six pounds worth so we did two ziploc
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bags
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by the time you’re done you don’t have a
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whole lot of mixture there
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and that’s okay because you’ll see after
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we let it sit for 24 hours the next step
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is making sure that we get it very very
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dry so it’s been 24 hours
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we’re going to lay it out on paper
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towels and then what we’re going to do
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is squash the juice out of those
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out of those pieces that we’ve laid out
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so we’ll get these all laid out and then
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we’ll just take paper towel over the top
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of them here
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and then once the paper towel is laid
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out then you’ll just press down and what
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you’re trying to do is take as much
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moisture out of this as you can
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because basically what you’re doing when
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you’re making jerky is that you’re
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drying that meat out so
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if you don’t dry this out like this then
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the time that it takes to cook it is
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going to be a lot longer
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we’ll take these we’ll lay them out with
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some space in between them
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on these cooling racks we use these
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cooling racks all the time there’s a
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link in the description below if you’re
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interested
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but you just leave a little bit of room
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in between them that way that smoke has
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good coverage throughout
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we’ll get them arranged on these cooling
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racks get them laid out on the counter
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let them sit here for an hour or so
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and then we’ll get them out to the pit
Smoking the Jerky
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to get them smoking
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all right let’s get them on there so
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we’re going to put two of the racks up
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top
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we’ll put two of the racks up top we’ll
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put two of the racks down bottom
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and then what we’ll do in a couple of
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hours we’ll come and we’ll rotate them
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and inherently over on this this side of
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the yoder towards the exhaust it is a
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little bit hotter
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both on the bottom and the top so what
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we’ll do is we’ll just come back and
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rotate them around when we get
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two hours in on them so so we’ll get
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them loaded on here and put them in bed
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for a couple hours
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then we’ll come back we’ll flip them
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we’ll come back we’ll rotate them
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and then we’ll flip them all just to
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make sure they all get a good dose of
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that smoke so
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what we’re looking for
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[Music]
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is for when you bend them when you bend
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them they’ll break
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if you bend them like this spin them
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like that and they won’t break
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they’re not ready you want it to be dry
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throughout that way they’re cured
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so we’re gonna put these on see you guys
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in about two hours we’ll bring it back
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all right we’re about two hours in it’s
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time to rotate them
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so we’re just going to take these flip
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them over
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and then we’re going to rotate them just
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like this so we’ll get those flipped
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over and then we’ll rotate
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[Music]
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[Applause]
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[Music]
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all right so this is the hottest over on
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this side so we’re just going to take
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this
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move it to the coolest take the coolest
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move down the high kind of just like you
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do a car
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all right we’ll check it back in about
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an hour bring the old guys back
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so we’re about three and a half hours in
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on the beef jerky we’re gonna look in to
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see how it’s doing
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still running along about 170 degrees
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oh yeah it’s starting to starting to dry
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out let me get you in and let’s look at
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it
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you see the moisture is coming out of it
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really see it down there we’re going to
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rotate them again
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i don’t think we need to flip them let’s
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see no they look about the
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about the same on each side so what
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we’re looking for is to be able to
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do that and it breaks if it doesn’t
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break see how it’s still sticking
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together
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it’s still not ready so we’re looking
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forward to do that and then break apart
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when it breaks apart it’ll be dry enough
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so we’ll get it back on until it is dry
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enough
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and we’ll bring you guys back when it is
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probably about another 45 minutes to an
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hour maybe a little longer but
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some of them are getting close but most
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of them are not
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so we’ll bring you guys back
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all right so finally after six hours we
Taste Test
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got the jerky done we’re gonna give it a
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taste test but what i wanted to point
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out to you guys
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was like i was saying before let me
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bring it up to you like we were telling
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you these things are done
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when they break apart very easily when
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you do that
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so you don’t want it to split splinter
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all the way apart
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but when you do that it does that
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that’s when they’re done and then you
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just take them and then they just
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pull apart very very easily so that’s
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what you’re looking for there so
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so we give these things a taste listen
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oh my goodness you can taste the
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saltiness of the
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with the soy sauce damn that’s good
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you just give give it a try it’s really
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easy it takes a long time but it’s
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really easy to do just
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remember go cook up till they break
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apart
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all right we’ll catch you guys on the
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next one see y’all next time

We found an eye of round roast at Costco that we used in this beef jerky recipe. Eye of round is a great meat to make jerky out of because it is very lean. The leaner the meat the better the beef jerky because fat is first to spoil. The fat will turn rancid long before the Jerky . So Eye of round is lean and makes great homemade jerky. We cut the eye of round roast in half and the cut the beef cross grain. Cutting the meat cross grain makes the jerky pull apart easily. If you want a more stringy jerky, cut in strips with the grain. We made the jerky marinade by mixing 1 cup of Soy sauce, 1/3 cup of honey teriyaki sauce, 1/8 cup of onion powder, 1/8 cup of granulated garlic and a couple of dashes of pepper. Mix meat in marinade really well and then put in ziplock bags. Place the bags of meat in the fridge overnight. After marinading over night dry with paper towels and lay out on cooling racks. Let dry on counter for 30 -45 min. Smoke at 160-180F until Jerky breaks when bending. We smoked on a Yoder YS640s for 6 hours until done. Refrigerate and enjoy for up to 2 weeks!

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