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

0:00
welcome back to anderson smoke show
0:02
today i’ve got
0:03
five pounds of top round that i’m gonna
0:05
turn into a
0:06
super easy and delicious beef jerky so
0:09
stick around
0:10
see how we do it if you’re new here i’m
0:12
here to show you that backyard barbecue
0:14
can be fun and easy so be sure to
0:16
subscribe to my channel and ring that
0:17
notification bell
0:18
so that you can keep up with my latest
0:20
content be sure to like the video
0:22
and write me a comment let me know what
0:24
you think now let’s get started with
0:26
this beef jerky
0:31
[Music]
0:42
[Music]
0:50
so for jerky you want a nice lean cut
0:52
today we went with some top round you
0:54
can go with a london broil you can go
0:56
with top round bottom round or
0:58
an eye of the round cut throw this in
1:00
the freezer for about 45 minutes prior
1:02
it’s gonna firm up the meat a little bit
1:04
and it’s gonna help you make those nice
1:06
accurate and thin cuts so let’s get to
1:09
cutting
1:10
all right so we’re just gonna start
1:11
cutting nice and thin we’re gonna go
1:13
between a quarter of an inch and an
1:15
eighth of an inch
1:17
we don’t want it too thick if you do
1:18
like your jerky to be a little on the
1:20
chewier side you can thicken it up
1:22
and go towards a quarter of an inch if
1:24
you like it to be a little harder
1:26
similar to like what you would find in
1:27
the grocery store
1:30
and you’re going to want to go a little
1:31
bit thinner
1:33
like i said putting this in the freezer
1:35
obviously makes it difficult to cut
1:36
because it’s so dang
1:38
cold but it helps you make a nice
1:40
accurate and clean cut
1:42
i’m using my slicing knife here today
1:45
makes things real easy with that nice
1:47
straight blade
1:48
you can also go to the butcher and in
1:50
many cases if you ask them to cut the
1:52
meat like this they can do it for
1:54
you and sometimes they already sell a
1:55
cut that is already nice and thin like
1:58
this
1:59
i like to do it myself that way i can
2:00
kind of control
2:02
as well as i can wait until things are
2:03
on sale and i can get a pretty good deal
2:07
think i only paid a couple bucks a pound
2:10
for this top round and really it’s the
2:13
perfect cut for jerky
2:15
you can start to see here the meat
2:17
starting to thaw a little bit
2:18
and it’s starting to get a little spongy
2:20
that’s where it gets a little bit more
2:21
difficult to cut
2:23
because it starts to move around with
2:25
the knife when it’s nice and firm
2:26
fresh out of the freezer from that 45
2:29
minute time
2:30
you have a nice firm
2:34
surface to cut but that’s okay we’re
2:36
almost finished here
2:37
i already sliced up about three pounds
2:39
we’re gonna add this other
2:41
almost three pounds we’re gonna make
2:42
about five to six pounds of jerky today
2:45
so we got all that sliced up so for
Making the Marinade
2:48
today’s
2:48
jerky we’re going to make a super easy
2:51
and simple teriyaki jerky
2:52
if you’re not into teriyaki jerky easily
2:54
just remove the teriyaki sauce from the
2:56
recipe and substitute
2:58
in some soy sauce and you’re going to
2:59
get that savory jerky that you’re
3:01
craving
3:02
so for this recipe i am going to start
3:05
out
3:05
with about a cup and a half of teriyaki
3:09
sauce i like the kiko man teriyaki sauce
3:11
and marinade because as you can see
3:13
it’s watered down it’s not a thick sauce
3:15
like so it makes it easy to work with
3:16
especially when we’re marinating so i’ve
3:19
got my handy measuring cup here
3:21
and i’m going to go for about a cup and
3:23
a half like i said
3:32
the rest is just going to be seasoning
3:34
so we’re going to start going through
3:35
here
3:37
i’m going to go with a teaspoon of
3:39
ground garlic powder
3:45
i’m just going to mix it all up in this
3:47
measuring cup
3:48
because we’re going to put this into my
3:50
food saver
3:51
and do a quick marinade with it we also
3:54
want
3:55
a teaspoon of onion powder we want a
4:00
teaspoon of coarse black pepper
4:05
and i’m choosing a smoked black pepper
4:07
here today
4:11
we’re also going to go with a teaspoon
4:13
of sea salt and you can use
4:15
really any salt you want here i just
4:17
like sea salt that’s what we typically
4:19
have in our cupboards here
4:22
and because i like a sweeter jerky i’m
4:24
going to put a couple tablespoons of
4:26
honey in that i’m really not going to
4:27
measure it i’m just going to squeeze
4:28
right down in there
4:31
that should be good
4:34
now i brought a tablespoon out here with
4:36
me i’m just going to stir this up a bit
4:38
that way we don’t have any big clumps
4:40
and all the seasonings kind of get mixed
4:41
in there
4:45
you’ll feel that honey on the bottom too
4:48
getting that up off and mixed in
4:54
all right so that should be good let’s
4:56
take the steak and this marinade into
4:58
the house
4:59
and we’re gonna put it into one of my
5:01
foodsaver bags and we’re gonna let this
5:02
marinate for about an hour
Marinate the Jerky
5:04
so one thing that i love about my
5:06
foodsaver is being able to marinate
5:08
things quickly
5:09
typically with jerky i would put this in
5:11
a ziploc bag with the marinade
5:12
refrigerated overnight
5:14
up to a day and it would be perfect with
5:16
a food saver by putting it under
5:17
pressure and removing the air
5:19
we can speed this process up to about an
5:21
hour
5:22
so i’ve got my food saver here
5:25
i’ve got my 11 inch bag here and i’m
5:27
going to make a nice
5:28
long bag about like so
5:32
run that there i’m going to set it to
5:34
seal
5:35
and we’ll just set this right in here
5:41
and it’ll seal the other end of the bag
5:42
for me
5:45
and we got a nice seal there on the end
5:47
now now we can take all of our meat for
5:49
the jerky and start stuffing it in here
5:51
and the reason why i went
5:52
nice and long like this is so that it
5:54
wasn’t all piled on top of each other i
5:56
want this marinade to cover as much of
5:58
the surface of the meat as possible
6:00
so i’m going to start dropping this meat
6:02
in here for now
6:11
[Music]
6:15
give your marinade a stir get up all the
6:16
seasonings off the bottom if they’ve
6:18
happened to settle
6:20
you can toss that spoon this is where
6:23
you want to be careful
6:24
because you don’t want to make a mess
6:26
we’re just going to pour that entire
6:29
cup and a half of marinade down in there
6:33
all right so i’m going to hit this to
6:34
the moist setting on this
6:36
and you basically just take the bag and
6:39
slide it in and it’ll recognize that the
6:41
bag’s in place and it’ll start sea
6:43
sealing that as you can see we got it
6:46
sealed up here we’re going to give it
6:48
about an
6:48
hour to let this marinate and we’ll be
6:50
back with you outside at the smoker
Laying the Jerky
6:53
i pulled the jerky out of the marinade
6:54
ran it through a strainer and threw it
6:56
in this bowl
6:57
i’ve got a couple wire racks i got a
6:59
little bit of olive oil cooking spray
7:01
that i’m just going to spray the racks
7:02
with before i put the jerky on and it’s
7:04
time to start laying this out
7:07
i’m going to lay it pretty tight from
7:08
one to the next but i do want to leave a
7:10
little bit of room
7:12
so that that air can flow around the
7:14
jerky
7:19
[Music]
7:43
there’s really no method to my madness
7:45
here i’m just trying to
7:47
lay this as well as i can so that
7:51
i can fit as much as possible i may have
7:54
to go inside and get another wire rack
7:56
because it looks like we got quite a bit
7:57
of jerky here today
8:04
had to go in and get a third rack here
8:06
and a lot of jerky
8:08
but like i said we were making close to
8:10
six pounds to start now
8:13
as moisture pulls out of the meat it
8:15
won’t result in
8:17
six pounds of jerky we still have a few
8:20
pieces left we’re going to throw them
8:22
directly on the grill grates
8:24
it’s time to get these loaded up into my
8:26
camp chef the grill is up to 175 degrees
Smoking the Jerky
8:29
smoke level 10. it’s time to get this
8:31
jerky in
8:32
with this smaller rack i’m going to set
8:34
this directly on the bottom right in the
8:36
center
8:39
what i’m going to do and i’ll tell you
8:41
camp chef makes some
8:42
awesome jerky racks unfortunately i
8:45
don’t have any of them
8:46
so i’m using my racks right here with a
8:49
little bit of a gap in between them
8:54
so i spread those two upper racks apart
8:58
and i’m essentially going to use them to
9:00
kind of balance
9:02
my wire racks just like so
9:09
and we’ll go ahead and get this closed
9:11
up at 175 degrees i expect this jerky to
9:15
be done
9:15
in about four hours we’re gonna keep an
9:17
eye on it and get it to
9:19
our tenderness liking and that’s when
9:21
we’ll pull it for the most part we’re
9:22
pretty much done until then we will
9:24
check in periodically just to show you
9:26
the progress
9:27
and so we’ll see you then i like my
Basting the Jerky
9:29
teriyaki jerky to have a little tack to
9:31
it so i’ve got some honey teriyaki sauce
9:33
here
9:34
that i’m gonna baste onto this jerky and
9:36
the jerky that we placed at the bottom
9:38
there
9:38
i’ve removed it because it was pretty
9:40
much done it’s exposed to a little bit
9:41
more heat
9:42
but i’m just gonna go through and baste
9:45
on
9:46
this teriyaki glaze here
9:53
you don’t need to go too too thick here
9:57
because it will puddle up
10:01
but just be sure to coat it
10:05
and you might find that some of the
10:06
pieces are cooking faster and if you
10:08
have to remove them earlier that’s fine
10:16
too
10:18
[Music]
10:26
[Music]
10:29
so for this jerky at 175 degrees it’s
10:32
gonna take you at least a couple hours
10:34
and maybe upwards to three or four
10:36
depending on how thick you cut it the
10:38
best thing that you could do
10:39
is just keep an eye on it until you
10:41
reach that ideal tenderness for you
10:43
we’re gonna check in a little bit later
10:45
we might base it up with some additional
10:46
teriyaki sauce because i like my
10:48
teriyaki jerky
10:50
a little bit on the sticky side we’ll
10:52
see you then
Tasting the Jerky
10:53
all right we’re at about the four hour
10:54
mark about an hour ago i
10:56
pulled the small wire rack from the
10:58
bottom closest to the heat source they
10:59
were done
11:00
now it’s time to get those two big racks
11:03
out
11:04
and let me tell you what they look real
11:06
good
11:08
check that out we pulled the jerk out
11:12
we’re getting about 20 minutes to cool
11:14
down stiffen up a bit and we’re gonna
11:15
give it a try
11:16
the jerky is finished we let it rest for
11:18
about 20 minutes
11:20
it is time to give it a try i cut mine a
11:23
little on the thicker side because i do
11:24
like that tender chewiness so let’s give
11:26
it a try
11:35
that there is the perfect jerky
11:39
it’s not too tough it’s not too soft
11:42
got a lot of flavor but not overpowering
11:45
absolutely perfect the best part is i’ve
11:47
got about three pounds left of it now
11:50
and vacuum seal that up and save it for
11:51
a while now that’s a really simple way
11:53
to make some good ass beef jerky and if
11:56
you like beef jerky as much as i do
11:58
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
12:06
tuning in to anderson smoke show
12:08
be sure to subscribe to my channel and
12:10
check out that recommended video
12:12
then my facebook and my instagram pages
12:15
i’ll see you there

I am affiliate for Camp Chef. Sales made through my these links will result in commissions:

If you are interested in purchasing this Camp Chef Pellet grill, follow this link:
https://bit.ly/2DWObIp

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