Video How To Make Smoked Beef Jerky | Beef Jerky Recipe

Video Beef Jerky ✅ Welcome back to another episode of Anderson’s SmokeShow! Today I am going to show you how to make smoked beef jerky using your pellet grill or smoker! Come check it out! ✅ How To Make Smoked Beef Jerky | Beef Jerky Recipe

⏩ Video content : How To Make Smoked Beef Jerky | Beef Jerky Recipe

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welcome back to anderson smoke show
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today i’ve got
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five pounds of top round that i’m gonna
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turn into a
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super easy and delicious beef jerky so
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stick around
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see how we do it if you’re new here i’m
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here to show you that backyard barbecue
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can be fun and easy so be sure to
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subscribe to my channel and ring that
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notification bell
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so that you can keep up with my latest
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content be sure to like the video
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and write me a comment let me know what
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you think now let’s get started with
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this beef jerky
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[Music]
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[Music]
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so for jerky you want a nice lean cut
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today we went with some top round you
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can go with a london broil you can go
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with top round bottom round or
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an eye of the round cut throw this in
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the freezer for about 45 minutes prior
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it’s gonna firm up the meat a little bit
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and it’s gonna help you make those nice
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accurate and thin cuts so let’s get to
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cutting
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all right so we’re just gonna start
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cutting nice and thin we’re gonna go
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between a quarter of an inch and an
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eighth of an inch
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we don’t want it too thick if you do
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like your jerky to be a little on the
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chewier side you can thicken it up
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and go towards a quarter of an inch if
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you like it to be a little harder
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similar to like what you would find in
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the grocery store
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and you’re going to want to go a little
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bit thinner
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like i said putting this in the freezer
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obviously makes it difficult to cut
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because it’s so dang
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cold but it helps you make a nice
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accurate and clean cut
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i’m using my slicing knife here today
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makes things real easy with that nice
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straight blade
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you can also go to the butcher and in
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many cases if you ask them to cut the
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meat like this they can do it for
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you and sometimes they already sell a
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cut that is already nice and thin like
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this
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i like to do it myself that way i can
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kind of control
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as well as i can wait until things are
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on sale and i can get a pretty good deal
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think i only paid a couple bucks a pound
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for this top round and really it’s the
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perfect cut for jerky
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you can start to see here the meat
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starting to thaw a little bit
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and it’s starting to get a little spongy
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that’s where it gets a little bit more
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difficult to cut
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because it starts to move around with
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the knife when it’s nice and firm
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fresh out of the freezer from that 45
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minute time
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you have a nice firm
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surface to cut but that’s okay we’re
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almost finished here
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i already sliced up about three pounds
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we’re gonna add this other
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almost three pounds we’re gonna make
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about five to six pounds of jerky today
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so we got all that sliced up so for
Making the Marinade
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today’s
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jerky we’re going to make a super easy
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and simple teriyaki jerky
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if you’re not into teriyaki jerky easily
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just remove the teriyaki sauce from the
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recipe and substitute
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in some soy sauce and you’re going to
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get that savory jerky that you’re
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craving
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so for this recipe i am going to start
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out
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with about a cup and a half of teriyaki
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sauce i like the kiko man teriyaki sauce
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and marinade because as you can see
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it’s watered down it’s not a thick sauce
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like so it makes it easy to work with
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especially when we’re marinating so i’ve
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got my handy measuring cup here
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and i’m going to go for about a cup and
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a half like i said
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the rest is just going to be seasoning
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so we’re going to start going through
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here
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i’m going to go with a teaspoon of
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ground garlic powder
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i’m just going to mix it all up in this
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measuring cup
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because we’re going to put this into my
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food saver
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and do a quick marinade with it we also
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want
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a teaspoon of onion powder we want a
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teaspoon of coarse black pepper
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and i’m choosing a smoked black pepper
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here today
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we’re also going to go with a teaspoon
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of sea salt and you can use
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really any salt you want here i just
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like sea salt that’s what we typically
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have in our cupboards here
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and because i like a sweeter jerky i’m
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going to put a couple tablespoons of
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honey in that i’m really not going to
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measure it i’m just going to squeeze
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right down in there
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that should be good
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now i brought a tablespoon out here with
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me i’m just going to stir this up a bit
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that way we don’t have any big clumps
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and all the seasonings kind of get mixed
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in there
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you’ll feel that honey on the bottom too
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getting that up off and mixed in
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all right so that should be good let’s
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take the steak and this marinade into
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the house
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and we’re gonna put it into one of my
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foodsaver bags and we’re gonna let this
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marinate for about an hour
Marinate the Jerky
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so one thing that i love about my
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foodsaver is being able to marinate
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things quickly
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typically with jerky i would put this in
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a ziploc bag with the marinade
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refrigerated overnight
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up to a day and it would be perfect with
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a food saver by putting it under
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pressure and removing the air
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we can speed this process up to about an
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hour
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so i’ve got my food saver here
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i’ve got my 11 inch bag here and i’m
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going to make a nice
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long bag about like so
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run that there i’m going to set it to
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seal
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and we’ll just set this right in here
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and it’ll seal the other end of the bag
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for me
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and we got a nice seal there on the end
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now now we can take all of our meat for
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the jerky and start stuffing it in here
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and the reason why i went
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nice and long like this is so that it
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wasn’t all piled on top of each other i
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want this marinade to cover as much of
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the surface of the meat as possible
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so i’m going to start dropping this meat
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in here for now
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[Music]
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give your marinade a stir get up all the
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seasonings off the bottom if they’ve
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happened to settle
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you can toss that spoon this is where
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you want to be careful
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because you don’t want to make a mess
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we’re just going to pour that entire
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cup and a half of marinade down in there
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all right so i’m going to hit this to
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the moist setting on this
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and you basically just take the bag and
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slide it in and it’ll recognize that the
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bag’s in place and it’ll start sea
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sealing that as you can see we got it
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sealed up here we’re going to give it
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about an
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hour to let this marinate and we’ll be
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back with you outside at the smoker
Laying the Jerky
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i pulled the jerky out of the marinade
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ran it through a strainer and threw it
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in this bowl
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i’ve got a couple wire racks i got a
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little bit of olive oil cooking spray
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that i’m just going to spray the racks
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with before i put the jerky on and it’s
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time to start laying this out
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i’m going to lay it pretty tight from
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one to the next but i do want to leave a
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little bit of room
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so that that air can flow around the
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jerky
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[Music]
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there’s really no method to my madness
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here i’m just trying to
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lay this as well as i can so that
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i can fit as much as possible i may have
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to go inside and get another wire rack
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because it looks like we got quite a bit
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of jerky here today
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had to go in and get a third rack here
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and a lot of jerky
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but like i said we were making close to
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six pounds to start now
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as moisture pulls out of the meat it
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won’t result in
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six pounds of jerky we still have a few
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pieces left we’re going to throw them
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directly on the grill grates
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it’s time to get these loaded up into my
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camp chef the grill is up to 175 degrees
Smoking the Jerky
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smoke level 10. it’s time to get this
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jerky in
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with this smaller rack i’m going to set
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this directly on the bottom right in the
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center
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what i’m going to do and i’ll tell you
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camp chef makes some
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awesome jerky racks unfortunately i
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don’t have any of them
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so i’m using my racks right here with a
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little bit of a gap in between them
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so i spread those two upper racks apart
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and i’m essentially going to use them to
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kind of balance
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my wire racks just like so
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and we’ll go ahead and get this closed
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up at 175 degrees i expect this jerky to
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be done
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in about four hours we’re gonna keep an
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eye on it and get it to
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our tenderness liking and that’s when
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we’ll pull it for the most part we’re
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pretty much done until then we will
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check in periodically just to show you
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the progress
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and so we’ll see you then i like my
Basting the Jerky
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teriyaki jerky to have a little tack to
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it so i’ve got some honey teriyaki sauce
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here
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that i’m gonna baste onto this jerky and
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the jerky that we placed at the bottom
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there
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i’ve removed it because it was pretty
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much done it’s exposed to a little bit
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more heat
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but i’m just gonna go through and baste
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on
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this teriyaki glaze here
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you don’t need to go too too thick here
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because it will puddle up
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but just be sure to coat it
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and you might find that some of the
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pieces are cooking faster and if you
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have to remove them earlier that’s fine
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too
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[Music]
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[Music]
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so for this jerky at 175 degrees it’s
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gonna take you at least a couple hours
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and maybe upwards to three or four
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depending on how thick you cut it the
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best thing that you could do
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is just keep an eye on it until you
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reach that ideal tenderness for you
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we’re gonna check in a little bit later
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we might base it up with some additional
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teriyaki sauce because i like my
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teriyaki jerky
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a little bit on the sticky side we’ll
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see you then
Tasting the Jerky
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all right we’re at about the four hour
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mark about an hour ago i
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pulled the small wire rack from the
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bottom closest to the heat source they
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were done
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now it’s time to get those two big racks
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out
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and let me tell you what they look real
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good
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check that out we pulled the jerk out
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we’re getting about 20 minutes to cool
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down stiffen up a bit and we’re gonna
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give it a try
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the jerky is finished we let it rest for
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about 20 minutes
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it is time to give it a try i cut mine a
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little on the thicker side because i do
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like that tender chewiness so let’s give
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it a try
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that there is the perfect jerky
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it’s not too tough it’s not too soft
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got a lot of flavor but not overpowering
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absolutely perfect the best part is i’ve
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got about three pounds left of it now
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and vacuum seal that up and save it for
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a while now that’s a really simple way
11:53
to make some good ass beef jerky and if
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you like beef jerky as much as i do
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give this recipe a try be sure to
12:00
subscribe to my channel and i’ll see you
12:02
next time
12:03
at anderson smoke show thanks again for
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tuning in to anderson smoke show
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be sure to subscribe to my channel and
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check out that recommended video
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This is a super simple beef jerky recipe and I am going to walk you through the steps to make my homemade teriyaki beef jerky.

Start out with a lean cut of beef such as: Eye of the Round, London Broil, Top Round, or Bottom Round and slice it between 1/8*1/4 of an inch thick (depending on your preference). Marinade over night in a ziplock back with your favorite marinade or the recipe below:

– 1.5 cup teriyaki marinade
– 1tsp Salt
– 1tsp garlic powder
– 1tsp onion powder
– 1tsp black pepper
– add a few tablespoons of honey if you like it a little sweeter

** You can remove the teriyaki and replace with soy sauce if you want a less sweet and more savory beef jerky.

Cover the meat with the marinade and refrigerate overnight.

The next day fire up your pellet grill and set to 175F. I am using my Camp Chef Pellet grill at smoke level 10. At this temp it should take upwards of 4 hours depending on how thick you sliced your homemade beef jerky. Check periodically and pull once you reach your desired doneness.

***I added some teriyaki glad about half way in so that I could achieve a sticky finish on the jerky.

Thanks for watching! If you like beef jerky, or you enjoyed this video then be sure to subscribe because I have a TON of awesome content coming soon!

#SmokedJerky #BeefJerky #HowToMakeBeefJerky

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