How To Make Great Beef Jerky From A Cheap Cut Of Beef
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- čas přidán 11. 05. 2022
- Jerky is the great equalizer when it comes to beef. You can take the least expensive cut of beef you can find and turn it into amazing Beef Jerky. And in this video, that’s exactly what I do, with the added simplicity of using only the oven.
Smoky Bourbon Marinade Ingredients
1 cup Low Sodium Soy Sauce
¼ cup Apple Cider Vinegar
¼ cup Bourbon
2 TBSP Brown Sugar
1 tsp Ground Black Pepper
½ tsp Kosher Salt
½ tsp Hickory Smoked Salt
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#cooking #jerky #beefjerky - Jak na to + styl
You can’t beat homemade jerky. That marinade sounds great. I’ll have to give it a try. Great video as always 👍
I have 20lbs of Deer in the freezer. Going to be making a ton of Deer Jerky this weekend 🦌 and some hot Italian Deer sausage can't wait
Ry, have to say, now retired and in my early years was a RAF photographer and for the second half of my life was a teacher, trainer and presenter, so I feel I can comment on the following. I truly wish the many CZcamsrs on here were at your very high standard because normally being a very critical person, I could not fault this video. Your camera shots are spot on, very good lighting, ideal camera positioning and you 'synch' very well actual 'instructional' points with the film action. Your delivery is of a very high standard, you keep to the point, very clear and precise instructions, a nice melodious voice where every word is clearly understood, you also (makes me feel you have taught or trained before) blend in very well action shots to repeat and reinforce important words and actions. Unlike a lot of CZcams cooks who go for obscure and expensive ingredients that are hard to find or most people can't afford, your idea to take a cheap piece of beef and improve it, I wish more CZcamsrs would do. Had a quick look what else you do and will certainly try some of them, currently I six large cuts of good beef and I will certainly have a go at this recipe.
Hey brother! Just gotta say....I'm venturing into the jerky world...always eat it, never made it...
And this video was a very informative video...
It makes me feelnalot easier of the "cost" of making jerky...
Love this video.
Thank you!
I know what you mean about fat trimming when making jerky. I still like the marbled bits best, it never lasts more than a couple days. Minutes if friends are over. Forget bitcoins, jerkcoins are the real deal. Cheers!
I marinate mine in apple cider vinegar and salt - that's it. Thick slices of chuck roast (with all the fat) is what I like best.
Ooooooh glad i found ya, i get a allowance and i might have to get my dad to get the burban (think that’s alcohol) but my money is gonna be well spent
Stater bros meat underrated. I wish everyone could try it
The one near me has great butchers.
Thank you. I used Smoked Paprika in place of smoked Hickory Salt (not available) and it turned out excellent and smokey flavoured.
Hmmm! Re: the meat, I never used anything but "chuck" and I concur. Best meat ever.
I added 2-3 drops of 'liquid smoke' instead of the smoke salt, and I don't think I used Bourbon. I've searched for my marinade recipe; can't find it, but I am gonna use your marinade.
Bon appetite!!!
Vernon.
Making this as I watch your video. I just don't know what happened to that other shot of bourbon l o l.😂😂
Funny!!😂
Your first video on jerky in the oven is my go to on CZcams!! Im so glad you made this new video changing things up , just fantastic!!
Awesome! Thank you!
@@CookingWithRy doing my first batch of jerky ever using your oven beef jerky method. Gonna do a 24h marinade and im excited for the end result your videos are great keep it up !
Respect the craft
Worcestershire sauce in that marinade is great as well
That's what I did that was different! Instead of Soy.
Tks.
Vernon
You always inspire me to try new things! Thank you!
I've experienced with smoked salts, and I've found I prefer it over a liquid smoke. It gives better flavor and less chance of over doing it. I love it!
Why I love beef jerky is that it is a very tasty and portable snack. It's perfect to take with you. The flavour possibilities are endless. An oven at a very low setting is a great dehydration tool. A friend of mine said that he and a friend of his were at a campsite in Alberta, and he had some jerky made by a campfire. He said it was good. Also, I've had butchers at my local grocery store cut up, or grind cuts of beef for me, free of charge. Your beef jerky looks great. Cheers, Ry! ✌️
That looks awesome. Thank you for the recipe.
You’re very avuncular :) It’s very calming. I’m making jerky for the first time today, wish me luck!
Love your videos mate! From one Ry to another, thanks for so many insights into my favourite foods. Keep em coming!
I generally use rump roast snd a big fan of allegro marinades.. Been making several jerkies for over 25 years. Luv homemade jerkey. Smoked with Cherry wood then dehydrated is one of my new favorites
I need to order the pan with the cooling rack from your store items, can't wait to try this!
This looks so good.
Yum! Looks delicious! 🔥🔥🔥
Looks GREAT Ry!
Thats a nice way to do it. Thank you for that video.
Greetings from Berlin, Germany.
Looks delicious!!🥹🥹
I started using sirloin tip. I get it at sams for $3.44/lb. It’s pretty lean also. I get bottom round for $4.44lb. Bottom round is my favorite. That little more marbling really retains the flavor a lot better than leaner cuts like sirloin tip and eye round.
Gr8 stuff Ry!!! I do mine about the same only I do it on my kettle but Teriyaki with mild hickory smoke. Gr8 vid!
I am having to go and give this a try
Thanks for showing even cheap cuts can make great jerky. But as a meat cutter for a grocery store chain here in TX. We just call that cut a shoulder roast.
Yeah there’s a lot of extra words on the label 😊
Looks amazing
Great video, hello from Belgium !
You had me at hello! I used cheap sirloin I vacuum sealed/froze nearly a year ago to make jerky a week ago from your original vid. Excellent. A great baseline, which is what I wanted to experiment from. When I see cheaper cuts of beef on sale, this is what I'm doing. Thanks!
Always like your oven cooked beef jerky videos.
Thanks for sharing brother. I've been looking to do jerky for a while now. 👊👊👊
BBQ Blvd needs some jerky 👍
Thaanks ry this was cool
I use a dehydrator and use liquid smoke also a little sodium nitrite to preserve it so you can keep it out in room temperature and it won’t spoil
Love me some jerky! Got my Son hooked too! :-)
Never made it myself, but will give it a go! Thanks @Ry
How did it go?
@@catsandkilosfan Worked out great! Not only can you save a bunch of cash, but it's a fun experience making it. My Jerky Bro Son and I have made several batches since this post and have tried all kinds of experiments with different flavors, including a Sriracha jerky he came up with. A bit spicy for my old gut, but he loves it. I recommend all jerky fans give it a go at making their own at some point.
What type of bake mode or broil do you use the oven on? And what temp? Door open or closed? Thanks
Great vid Rye and great tips, please try a pork jerky with a teriyaki marinade it’s the bomb, cheers mate
I did a pork jerky video a while back. It should be in the Jerky Playlist on my channel 😊
In Australia I like to use corned brisket for jerky as it already has a salt content.
Interesting idea 👍
Have you dried to make dryfish (cod) we have it here in Norway as a snack, or have it in Bacalao
Looks terrific! If I smoke it - will that preserve it better?
Not necessarily. Preservation has additional steps.
I grew up in N. Houston and our school would go every year to the Houston Livestock & Rodeo. This is where I tasted my first jerky. The vendors would sale big slabs of jerky for $2-3 and it was so delicious. I've tried all the store jerky out there and I cannot eat something that is so expensive & doesn't even look like real beef. So I started making my own, even with two dehydrators at times. My basic marinade is somewhat like yours, except the bourbon/brown sugar. But my number one go to other than soy sauce is....Lemon Pepper seasoning. Most people dont know lemon pepper & beef go so well.
I m belgian and i love lemon pepper 😱😍
just discovered your channel im from Aus just starting out with the idea of making my own jerky loved the content well explained and good detail appreciate your hard work im thinking of going the food dehydrator method or is the oven a better choice ??
Dehydrator is the more common tool, but I personally prefer smoker or oven :)
@@CookingWithRy awesome cheers for the feedback
What type of Bourbon did you used. Looks delicious, keep it coming. 👍🏼
It was Jim Beam.
At what temperature did you set the oven?
$10 a lbs. I've never found it for that price, that'd be a smoken deal. When I make jerky I usually make three or four flavours. The one thing I do to speed up the process is, I use a Foodsaver marinade canister. It takes about 20 minutes per flavour and the meat is ready for drying. From start to finish in less than eight hours. Good beef jerky where I live is $35 a lb. My all in cost to make it a home is us under $10 a lb. I can't remember the last time I bought jerky, or sausage for that matter.
Fun fact: I use a fillet knife to trim the fat. Thanks for the video.
Beef jerky is the best
Great video Ry. I wish there were some jerky companies that give people a break on price. 8 oz bag from a local smoke company is near $13 here just North of Chicago. I'd pay 10 a pound for quality jerky any day like you said. But homemade is just better. You can control the sodium content and flavor just like you said. Kudos man.
"Quality" jerky. The real quality is made in your kitchen, and usually with a good 'marbled' chuck roast.
Vernon
Chuck roast is a great cut of beef but not tough like flank steak or rump roast.
How Do I make it for longer storage time?
I’m planning on vacuum sealing it… And making a shelf stable?
I don’t make it that way. Lots of other videos on CZcams showing that.
I want to know where ur getting “premium jerky “ for $10/lb? I’m seeing $10-20 / 4oz
Might not be premium, and that price was from I while ago. Still cheaper then to make it :)
does the marinade affect the jerking process at all or is just for the flavor? What would happen to the jerky if i were to use tenderizing agent in the marinade like ginger or lemon?
I've never worried about the tenderizing aspect since when it's done there is a natural bit of toughening. I focus more on the flavor :)
WOW! That sounds like some killer jerkey. BTW, what Bourbon do you use, if you can say?
It was a Jim Beam. Nothing fancy.
I love Jim Beam for use in glazes etc. And for a wee nip occassionaly too. Thank you!
Id like to know how to do this with ground beef.
I'll give the marinade a try. Would Liquid Smoke also work instead of the hickory salt? And considering the rising prices, have you thought about a dehydrator? Not just for jerky, but also for fruit or fruit leather, etc.?
That was my thoughts also, few drops in should do the trick! 👍
Liquid smoke would certainly work. I'd try a batch with a quarter teaspoon and see if the smoke is right for you at that amount.
I do mine in a dehydrator. It dries longer at a lower temp. That way it's more nutritious because you aren't killing off all the healthy enzymes in the meat. I still keep it in the fridge, but as Ry says, it doesn't last that long around here either. Gets eaten within a week. Lol😋
So, so good.
That cut piece looks a little bit better than the one you cleaned up! 😮
Do you really find good beef jerky in stores for $10/lb? I haven't found that but I'll keep my eyes open.
At $3.99 for your beef in this video, and 40% yield to finished product, that works out to $10/lb for the beef cost (not counting the marinade and electricity). So, if all those numbers are in range, you're getting the thickness you want, dryness you want, and flavor you want, but at the same price as the stores. That's not bad!
I have been making jerky from various cuts of meat for many years. I like to try different flavors but I cannot eat soy or sugar. What is a good substitution for soy? What do you recommend? I'm thinking using Worcestershire, salt, black pepper, and cayenne pepper. I have gone back to traditional jerky which is just salt but it just takes all the moisture out. I like my jerky to be a touch soft. Thank you for the videos.
The Worcestershire can be pretty strong. I’d dilute it by using 1/4 cup with 3/4 cup water.
Hey there. I read your comment about not being able to eat soy. Quick question. Is it because of the gluten? If so, you could use Tamari instead, which is basically a gluten free version of soy sauce. However, if it is some other soy allergy, then the Tamari wouldn't be an option for you either. Good luck!
@@danm2419 Thank you. No soy products for me period. I will try to dilute Worcestershire sauce and give that a try. otherwise, I will stick to salt, black and cayenne pepper.
Oooohhh u can try
100g pineapple (blend into a puree)
100ml low sodium soy sauce (or water + 1tbs himalayan salt)
5tbs Worcestershire sauce
1tbs Onion powder
1tbs garlic powder
1tbs black pepper
Cayenne pepper to your liking (i like very spicy)
Makes for 1kg beef
Taste the marinade first, the marinade must be tasty to make a tasty jerky. The pineapple will tenderise even the cheapest cut of beef and will add sweet glaze instead of using sugar.
What's the best beef for beef jerky its my first time making?
I like using Top Round.
How long does this stay good in the fridge?
I’ve never had it last more than a few days before it’s gone so I’m not sure. But I know someone who freezes it and then thaws small batches in the refrigerator to snack on.
I use hamburger but cut beef is awesome also.
Why make jerky for the refrigerator though? Isn't it a preservation method itself?
Not always. It takes less time and leaves a bit more beefy flavor in my opinion.
If you only use salt and pepper in your jerky, it lasts longer and doesn't need to be stored in the fridge.
I don't know where you live, but the cheapest cut of beef where I live, in NY, is London broil, which sucks for just about everything.
London Broil (top round) is perfect for jerky. That's what I usually use. But it's about $5.99 a pound for me.
@@CookingWithRy well, here on sale its 5.99 pound. I think it makes horrible jerky. I would rather use a rib eye or NY strip, but too darn expensive
@@the1burf I've always had great jerky from it.
I could eat a pound of that!
Everyone has a different method and ingredients.. I use the smoked paprika!
I think the $1.99 a # are gone. Nice video Thanks
Should have started with a London Broil.
I’ve done that many times on video. This was for a different purpose.
I fry up those trimmings with kosher salt. Waste not, want not.
You filmed it in 2022. Yesterday 91gr. for 9.99 !!!
$10 per pound for pre made Jerky, try like $25 per pound and up. Where are you getting it for $10 per pound? I've made my own Jerky and that's the way to go.
I’ve seen it for that here. But it’s definitely not a good brand.
@@CookingWithRy yeah, comparable jerky to what you're making is $25/$30 a pound. of course that is cooked. did you happen to weigh your jerky to see what it yielded once it was done?
Yea place I go that has awesome jerky is like 60 dollars a pound. But super good lol
@@johns6481 No I never thought about weighing when I was done
@@devrynrick1530 Please share that place. I would try super good at least once. Thanks
I don't think anyone would make Jerky from expensive beef. I think that is why you use cheap beef...
That looks tasty. Also you've dropped a few pounds lately; we surely chose the least optimal hobby to keep in shape!
Lol. Thanks 😊
In the oven? So you are cooking it. Jerky is dried meat. Well done steak is cooked to 155 degrees. I like you marinade recipe though. Try doing it in a dehydrator.
Most jerky you buy uses a heat drying process. It’s very common.
you are missing out cutting off all that fat. Its the best part. if the jefky only lasts a week(mine lasts 3 days max) you have nothing to worry about with the fat. you only loose flavor and an awesome treat when you cut it off.
Made some with tritip. Mistake.
Too much marbling. Fat is not great in beef jerky
The first 5 seconds I see you throwing huge parts of fat in the marinade but soon preach against it right afterwards.
Some slips through.
@@CookingWithRy that's what they say at the Mexican border !
most frustrating things is to provide measurements as a recipe and not provide meat ratio. Are these measurements for 1lb of beef or for 10 lbs of beef? you have no idea and if you follow, there is a good chance for disappointment in this recipe.
I actually show the label of the package very early in the video with the weight of the cut on it.