Beef Jerky Time from eye of round
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- čas přidán 9. 09. 2022
- Thank you for tuning in to help make some bee jerky at home using an eye of round roast we had in the freezer. $21.95 for the roast (beef is sky high) and about $2.90 for the marinade. The roast weighed 4.5 Lbs and the marinade was 1 lb. We trimmed all fat and connective tissue to get as lean as possible. there were 40 slices from about 1/8" to 1/4" thick when we hung in the oven at 180 F for 3.5 hours. Final weight is 1 lb 11 ozs. This makes our cost rounding up for utilities (lol) at $0.93 per oz. On line is selling jerky for an average of $1.44 for a whole mussel product. Don't worry about an exact recipe, just look at the back of the package of your favorite produce and reverse engineer.
* I did put a squeeze of honey on the marinade that is not on camera.
For our next batch we are going to use chuck roll and turn the tougher (cheaper) cuts into jerky. I am going to do a Teriyaki and a honey habanero. I will post exact recipes for each. The cost for those cuts should be around $0.71 per ozs.
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Beef jerky be like, "There was shrinkage! I was in the oven!"
It can happen to anyone. It's rough in the pool and in the oven.
Did you see what just happened to my channel
Great video...I just bought 1 of these round roast & wondered what to do with it as it's not my go to BUT now I know. Excellent recipe!!
Thank you so much for tuning in and watching we've been enjoying the jerky and we're going to do several more batches more batches with different flavors including teriyaki and a honeybunny Habanero javanero
Also we enjoyed yr son's Vett video👍
I buy eye of round roasts often. I marinade it, season it with a rub, and cook low and slow. Once it cools you can slice it for fresh roast beef sandwiches.
Agreed. We're going to do a 2.0 jerky soon. Teriyaki pineapple
Gonna try this!
Thank you so much for tuning in and watching we'll be doing more beef jerky videos coming soon
Awesome dude.
Thank you for replying we have been trying to find time to do another round of beef jerkey I was thinking teriyaki . do You have any suggestions or requests
I might try this with Venison if I get a deer this year, but I’ll substitute the Worcestershire sauce with Dales sauce and probably sprinkle roughly ground pepper on after marinading. Thanks for the idea 🤠
Did you tag out on your deer hunt?
You can tell a chef when you see one.....people love good beef jerky. Aloha from Hawaii....came from Ninja land...LOL People here make mean smoked meat and pay big money for it. Hang in there!!!.
Thank you so much for tuning in you speak the truth I help open the ritz Carlton in Lahaina And I love spending time in hana the hasigawa general store had the best homemade beef jerky. Love for The Hawaiian Islands
I want to try this with wild pig loin at hunt camp😊
Worcestshire sauce equals “whatsdisheresauce” LOL
Excellent, i worked for an English chef, bruno mella at the Wig Wam in the 80's who would say that.
I’ll be a guest cook. I make a mean smoked pork shoulder and Mac and cheese lol
Testify. Your booked, we'll schedule early Nov.
Hay a gallon zipplock bag works better than a bowl. You can move it around in the bag to cover it all .
Agreed, but i had too much. I do a lot of grilling marinating in the bag
isnt the purpose of worcestershire sauce to tenderize this tough cut of meat? otherwise you would have a very tough to chew jerky, right?
It very much helps to tenderize it but the key with beef jerky is a very lean cut of meat as the fat will never cure properly so there's a flavor component as well
The most important is the cross cut so that there's no long grain that makes it chew very nicely then not overdrying it
I hear F1 cars. Lol
Use large paper clips twisted open like an S at half point instead of trying to make out of wire
A great hack for sure. I am 20 miles away from town and all the paper clips i had were coated in plastic.
I know jerky is supposed to be dry I make it all the time but that sounded like it had a crunch to it maybe try to reduce the time just a little bit. Will be a little chewier and will increase your weight by a tad. But will still be jerky and use a cure salt to help preserve and keep refrigerated. And I can’t believe you hate wash you sister sauce. That’s non American. Lmao. Jk. Have to try this recipe though.
It softened up after 2 days in the bag with a chunk of a carrot in there you are correct that oven I can't get it low enough I didn't let it marinate long enough the next batch that I'm about to do I'm gonna let it soak overnight increase the sugar a little bit and get that oven as low and slow as I can thanks for the tips you're spot on I appreciate your tuning in
And I'm gonna give Lee and perrins another go maybe the bottle I had was just so old it tasted like dirt I'm gonna keep it in the fridge right next to the Angastoria bitters which I do love
I thought we were soul mates when you said Eye of Round for jerky!!!
Then I saw you slice against the grain !!!!!!!!
How dare you !!!
I had to. The texture would have been very tough with the grain. I'm going to do another batch in teriyaki soon. Ill get a longer marinade. Ill mention our conversation and try both cuts. Thank you.
Understood, I slice mine With the grain but with a deli slicer I got cheap from classifieds.
@ 3.5 and its so thin it is not tough but is like a sheet of paper jerky!!!!!!!
Angus eye is the best though !!!@@yetiatlarge555
If it is thin and wide it will have good texture and not hard to eat .plus my pup can chew on it without giving the whole thing to him.try it .
Ill keep an eye out for teriyaki @@yetiatlarge555
@@markskibo5159 you have inspired me to a new cut. I'm in Idaho and driving home. Soon I'll get it done
Long cut as requested
How about just using gloves, and just mix it all around instead?
Not a bad idea. I couldn't find the glove stash i had. Gonna do another version very soon.
Hell no….
Thank you for your reply, I do not understand, it you care to, please explain.