2 years later and still helping people lol thanks for the upload dude!!! Got a slicer for Christmas and just cut 10 pounds of meat to smoke and dehydrate
Cool video - look forward to trying your marinade. My only issues with the comparison are 1) with and against the grain should have been the same dimensions to provide a better comparison, and 2) you took the pieces with the grain and then cut them against the grain to serve, thereby dramatically shortening the grain. Thx for the vid!
I like to smoke it for 3 hours and then dehydrate them until dry. If I sqeeze the pieces and they feel squishy, I dehydrate until they’re firm. Very good video ! I like to use a bit of cure also.
Try "Liquid Aminos" soy substitute, less salt, great flavor and designed as a marinade option that tastes great,works the meat well. Definitely better for you. If you don't have jerky racks, place cooling racka over your coarse grate racks. Be sure to rotate the racks periodically for even drying. Try cooling your jerky for about an hour to allow it to stabilize before eating, like resting a steak after cooking. And... just a tip, it's "eye of round..." No "the" ;)
That is very cool man!! If you had to do it over again, would you smoke the "with the grain longer"? I want to do the with the grain, so this video was truly helpful!! Thank you!! Amazin' looking beer too!!! Wonderful job!
Actually after I removed the smaller against the grain pieces I turned up the heat to around 185 and added one last handful of wood chips to help dry out those bigger pieces. They definitely have a stronger smoke flavor, but not too much. I am so happy with the results. Thanks for watching!
Great video. Currently heating up my pit boss pellet smoker. Already sliced and marinating. Video Was very helpful, I had a good idea of what to do and this just verified that and made some great tips and pointers. Thank you.
Thank you Zane. It makes it all worthwhile when people appreciate my videos, glad you enjoyed it! Good luck on your beef jerky, and thanks for stopping by!
@@SmokingBBQ 2.5 hours in. Temperature finally dialed in. Hard to keep this pellet smoker below 185 without some ingenuity. Looking good. Used London broil, reduced for quick sale $$. Will post one more time when completed! Edit: oh yeah I just 👍 my own comment.
Hey man. Loved the video. I got a little chief smoker today. My very first batch of jerky meat is marinating in the fridge and I'm outside testing the smoker on the fat trimmings for my dogs. This was a fun story to have going along the inaugural smoke. Thank you.
Smoked paprika instead of liquid smoke is a good choice too. I don't think we really have liquid smoke in the UK though, so I don't know what it's like with liquid. The bags of premade stuff in the UK all have smoked paprika too.
I made my first batch of jerky ever today! And used smoked paprika too :) It was a recipe much like this video tbh. I want to try different recipes so have looked for liquid smoke online today. (I live in UK). Tescos had it but was out of stock. Amazon and Ebay do sell it though. I bought Colgin Liquid Smoke Natural Hickory. It's £6.68. It has the most at 472ml compared to others at 148ml at £2-5 and it has good reviews. Ending up buying it from Ebay though for £8 as didn't have anything else to buy to get free delivery lol. Can't wait to made more now. Teriyaki style next time.
I have posted a few times on your channel. I saw on this video you were drinking a voodoo ranger from new Belgium. Fat tire is another favorite. I'm from Colorado Springs Colorado and we have some great breweries out here. You should try FH beerworks, also Bristol brewing company excellent beers from Colorado Springs CO!!!
Voodoo Ranger is my favorite beer! I'm from the east coast or I'd check out their brewery. Also, great jerky Video. I always make jerky but am going to get myself some curing salt
The nitrates (curing salt) is hard on us with inflammatory arthritis. A major point for making your own. So using celery seed and maybe a dash of vinegar and making sure meat comes to a certain temperature.
Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. ... Packages of meats cured with celery powder often say “No nitrates or nitrites added,” but also contain a statement “other than those which naturally occur in celery powder.”Thanks for stopping by!
@@SmokingBBQ I know but, celery seed also has other aromatic and healing properties--- It is a bladder cleansing herb and it tastes wonderful in small amounts. I wouldn't use more than in-between an 1/8 to 1/4 tsp even in a fairly large batch. And I use the whole seed--I mash in a mortar and pestle--no powder.
Going to try this in my pellet grill . Never made jerky this way meaning the pellet grill it will be a new experience . Oh I have deer meat I`m going to try
A friend of mine who lives in south Africa designed the logo for me. He actually is the owner of a company that designs logos and does branding for companies. If you are the need for such services let me know, and I will give you his contact info.
To be honest I have no idea where those racks are from. My wife inherited them from her Grandmother, who typically used them for cooling down fresh hot baked bread. I am sure you could find something similar on Amazon or maybe Bed Bath & Beyond. Thanks for stopping by!
- Haha.. One time I made my jerky 'cut with the grain' about as long as the ones you have and when biting down while tugging to tear a piece off my porcelain crown tooth cap broke off and fell to the floor. Needless to say, I now make all my jerky 'cut across the grain' and they're also cut to 'bite' size to avoid pulling my teeth out again.
I recently lost a crown and chipped my tooth so bad it had to be pulled. But I think my next batch I will do it all against the grain, as it is more traditional. Thanks for stopping by!
I live in Ohio. With the grain is what we call Hillbilly sticks. Also for better flavor penetration I suggest using a vacuum sealer which is also great for marinating tougher cuts of meat rather its beef pork you can do it with chicken or with game like elk venison pick your poison
I appreciate the experiment, however, the thickness of the slices were completely different. Also, The thicker slices, (with grain,) maybe didn't soak up as much curing salt OR the thinner slices (against grain) soaked up too much. To be a true comparison, all components need to be exact, except for the grain cut. That said, you edited the video well and didn't put us through long drawn out procedures. Well done.
It wasn't meant to be a perfect comparison, as I literally came up with the idea of comparing the two slicing methods while I was slicing it. Just wanted to show people who are considering to make jerky the two options, and my opinion. Thanks for the comment and for stopping by!
First of all , I love that kitchen the way the fridge matches the cupboards. But i wanted to view the jerky video. Ya could trim off 10 mins without the beer taste test.
Thanks for loving my kitchen. Feel free to fast forward through the drink review. I enjoy it and so do many of my subscribers. Have an open mind, you might find something you would enjoy!
They should've been cut to the same thickness for a proper comparison. If you had cut the cross grain into thick fat sticks, maybe you wouldnt prefer the with-the-grain cuts
Try Pastrami Meat next time ITS EXCELLENT AS JERKY > best i ever had better than wild game too You can use the thin deli Pastrami> but its better thicker up to 1/4 thick > 1 thing to watch out for you don't want it like glass> you want it flexible
I'm sorry but 2 tablespoons of liquid smoke? That stuff is crazy strong, at most you would need 1 tablespoon. A little bit goes a long way with that stuff
The curing salt prevents bacteria from growing, and will remain safe to eat much longer as well. So I prefer to use it just to be safe. Thanks for stopping by!
U need to hit 160 degrees to help eliminate the chance of bacteria. If you finish it quickly in the oven after @ 260 it will add to the finished product and also give you a much better long term storage option.
2 years later and still helping people lol thanks for the upload dude!!! Got a slicer for Christmas and just cut 10 pounds of meat to smoke and dehydrate
Cool video - look forward to trying your marinade. My only issues with the comparison are 1) with and against the grain should have been the same dimensions to provide a better comparison, and 2) you took the pieces with the grain and then cut them against the grain to serve, thereby dramatically shortening the grain. Thx for the vid!
I like to smoke it for 3 hours and then dehydrate them until dry. If I sqeeze the pieces and they feel squishy, I dehydrate until they’re firm. Very good video ! I like to use a bit of cure also.
Thank you for the comments, and for stopping by, I appreciate it!
That was really really good !!!!! Nicely done Sir.....
bad comparison (thickness,) should have been same thickness. Great video though
Try "Liquid Aminos" soy substitute, less salt, great flavor and designed as a marinade option that tastes great,works the meat well. Definitely better for you.
If you don't have jerky racks, place cooling racka over your coarse grate racks. Be sure to rotate the racks periodically for even drying.
Try cooling your jerky for about an hour to allow it to stabilize before eating, like resting a steak after cooking.
And... just a tip, it's "eye of round..." No "the" ;)
You can put jerky on a rack a lot closer because they will shrink.
That is very cool man!! If you had to do it over again, would you smoke the "with the grain longer"? I want to do the with the grain, so this video was truly helpful!! Thank you!! Amazin' looking beer too!!! Wonderful job!
Actually after I removed the smaller against the grain pieces I turned up the heat to around 185 and added one last handful of wood chips to help dry out those bigger pieces. They definitely have a stronger smoke flavor, but not too much. I am so happy with the results. Thanks for watching!
I really appreciate your video an recipe. Thank you . Philipp
I appreciate your support Philipp, thank you.
Great video. Currently heating up my pit boss pellet smoker. Already sliced and marinating. Video Was very helpful, I had a good idea of what to do and this just verified that and made some great tips and pointers. Thank you.
Thank you Zane. It makes it all worthwhile when people appreciate my videos, glad you enjoyed it! Good luck on your beef jerky, and thanks for stopping by!
@@SmokingBBQ 2.5 hours in. Temperature finally dialed in. Hard to keep this pellet smoker below 185 without some ingenuity. Looking good. Used London broil, reduced for quick sale $$. Will post one more time when completed!
Edit: oh yeah I just 👍 my own comment.
Hey man. Loved the video. I got a little chief smoker today. My very first batch of jerky meat is marinating in the fridge and I'm outside testing the smoker on the fat trimmings for my dogs. This was a fun story to have going along the inaugural smoke. Thank you.
Welcome to the wonderful world of smoking! Add a Sous Vide Circulator to your collection and you can make some Amazing food. Thanks for stopping by!
The only thing I would change is I would use a dehydrator
This was so helpful! Thanks!
This looks amazing! I want to give it a try now.
Thanks for stopping by!
Looks good good job
Thanks for stopping by!
Smoked paprika instead of liquid smoke is a good choice too. I don't think we really have liquid smoke in the UK though, so I don't know what it's like with liquid. The bags of premade stuff in the UK all have smoked paprika too.
I made my first batch of jerky ever today! And used smoked paprika too :) It was a recipe much like this video tbh.
I want to try different recipes so have looked for liquid smoke online today. (I live in UK). Tescos had it but was out of stock. Amazon and Ebay do sell it though. I bought Colgin Liquid Smoke Natural Hickory. It's £6.68. It has the most at 472ml compared to others at 148ml at £2-5 and it has good reviews.
Ending up buying it from Ebay though for £8 as didn't have anything else to buy to get free delivery lol.
Can't wait to made more now. Teriyaki style next time.
I have posted a few times on your channel. I saw on this video you were drinking a voodoo ranger from new Belgium. Fat tire is another favorite. I'm from Colorado Springs Colorado and we have some great breweries out here. You should try FH beerworks, also Bristol brewing company excellent beers from Colorado Springs CO!!!
I have tried Fat Tire before. I wil look for FH and Bristol beers. Thanks for the continuing support, I appreciate it!
Voodoo Ranger is my favorite beer! I'm from the east coast or I'd check out their brewery. Also, great jerky Video. I always make jerky but am going to get myself some curing salt
Love the info bro, I'm going to try this, this weekend Thanks!
The nitrates (curing salt) is hard on us with inflammatory arthritis. A major point for making your own. So using celery seed and maybe a dash of vinegar and making sure meat comes to a certain temperature.
Celery powder is naturally rich in nitrate, which is closely related to nitrite and performs the same curing functions when added. ... Packages of meats cured with celery powder often say “No nitrates or nitrites added,” but also contain a statement “other than those which naturally occur in celery powder.”Thanks for stopping by!
@@SmokingBBQ I know but, celery seed also has other aromatic and healing properties--- It is a bladder cleansing herb and it tastes wonderful in small amounts. I wouldn't use more than in-between an 1/8 to 1/4 tsp even in a fairly large batch. And I use the whole seed--I mash in a mortar and pestle--no powder.
@@OWK000 Then by all means use it to cure. You happen to be Danish? My Danish cousin and Grandmother are named Pia.
@@SmokingBBQ German parents gave me stupid english name Pamela. Too many Pamelas in the family by marriage hence Pia. P- a .
@@SmokingBBQ
Thank you... Good to know!!!!
Wow a cut of meat 2x the thickness as the other cooked under the same conditions still has moisture. Shocker!!
Going to try this in my pellet grill . Never made jerky this way meaning the pellet grill it will be a new experience . Oh I have deer meat I`m going to try
That is great to hear! Please stop back and let us know how it turned out. Good luck and thanks for stopping by!
Venison jerky is amazingly good.
Great video! Thank you for the helpful information. I love your logo. How did you come up with it? Who designed it?
A friend of mine who lives in south Africa designed the logo for me. He actually is the owner of a company that designs logos and does branding for companies. If you are the need for such services let me know, and I will give you his contact info.
nice I live about 10 miles from new Belgium brewery so cheers
With the grain all day. Gotta cut it a little bit thinner though.
Great Video...
Thank you for sharing this...
25:39
Question: Where can I by those racks you have the beef jerky on?
To be honest I have no idea where those racks are from. My wife inherited them from her Grandmother, who typically used them for cooling down fresh hot baked bread. I am sure you could find something similar on Amazon or maybe Bed Bath & Beyond. Thanks for stopping by!
@@SmokingBBQ
Thanks for the fast reply...
- Haha.. One time I made my jerky 'cut with the grain' about as long as the ones you have and when biting down while tugging to tear a piece off my porcelain crown tooth cap broke off and fell to the floor. Needless to say, I now make all my jerky 'cut across the grain' and they're also cut to 'bite' size to avoid pulling my teeth out again.
I recently lost a crown and chipped my tooth so bad it had to be pulled. But I think my next batch I will do it all against the grain, as it is more traditional. Thanks for stopping by!
Wow you did some Awesome Jerky!
Voodoo ipa my fave not so dry
Very excellent video. Great tips and instructions. Going to make some today.
BTW, what is a daa-hydrated, is that like a dee-hydrated? Thanks
Completely dry but so full of juice??? Wtf lol
CROSS THE GRAIN
I live in Ohio. With the grain is what we call Hillbilly sticks. Also for better flavor penetration I suggest using a vacuum sealer which is also great for marinating tougher cuts of meat rather its beef pork you can do it with chicken or with game like elk venison pick your poison
Great suggestion! I also vacuum season the end product, but I know many use it for marinades too. Thanks for stopping by!
Good video 👍.. thanks
Thanks for stopping by!
Cut that piece of beef in half length wise first then slice against the grain. That way your slices are not so wide.
Good video!
Thank for the comment and for stopping by!
I will check on it every two hours or so when I go get a drink. (lightweight)
I appreciate the experiment, however, the thickness of the slices were completely different. Also, The thicker slices, (with grain,) maybe didn't soak up as much curing salt OR the thinner slices (against grain) soaked up too much. To be a true comparison, all components need to be exact, except for the grain cut.
That said, you edited the video well and didn't put us through long drawn out procedures.
Well done.
It wasn't meant to be a perfect comparison, as I literally came up with the idea of comparing the two slicing methods while I was slicing it. Just wanted to show people who are considering to make jerky the two options, and my opinion. Thanks for the comment and for stopping by!
All these comments saying "You should add this and that". Its his fucking jerky. You wanna see it made the way you like. Make a fucking a video.
Bud, that jerky you cut into was not fully done lol
First of all , I love that kitchen the way the fridge matches the cupboards. But i wanted to view the jerky video. Ya could trim off 10 mins without the beer taste test.
Thanks for loving my kitchen. Feel free to fast forward through the drink review. I enjoy it and so do many of my subscribers. Have an open mind, you might find something you would enjoy!
Against
how long total did it take to get them all finished up?
hiii... question pls... i have tried and tried to like Worcestershire sauce and am unable to do so... anything else to use in its place pls/ty ...
I have no idea, but left a link of all sorts of ideas. Thanks for stopping by! food52.com/blog/24403-best-worcestershire-sauce-substitutes
They should've been cut to the same thickness for a proper comparison. If you had cut the cross grain into thick fat sticks, maybe you wouldnt prefer the with-the-grain cuts
What kind of smoker are you using
Smoke Hollow. I have a review of it on my channel if you are interested. Thanks for stopping by.
@@SmokingBBQ no problem I have a channel also I know it helps thanks
5lbs fit in that bag?
Yes, once sliced it fit into the bag. Thanks for stopping by!
Try Pastrami Meat next time ITS EXCELLENT AS JERKY > best i ever had better than wild game too You can use the thin deli Pastrami> but its better thicker up to 1/4 thick > 1 thing to watch out for you don't want it like glass> you want it flexible
I'm sorry but 2 tablespoons of liquid smoke? That stuff is crazy strong, at most you would need 1 tablespoon. A little bit goes a long way with that stuff
there is hair in the piece he cut open
Never seen someone open a smoker door so much ….. makes me cringe when he just leaves it open
You cut with the grain when smoking but against the grain before eating. That’s typical of any meat really.
I like the way you make beef jerky but I don't like cured meat..cured meat can cause colon cancer..great video though..
The curing salt prevents bacteria from growing, and will remain safe to eat much longer as well. So I prefer to use it just to be safe. Thanks for stopping by!
Dude, the only heat you need is from a pilot light in a gas stove. No way near 100 degrees. Jerky is dried not cooked.
U need to hit 160 degrees to help eliminate the chance of bacteria. If you finish it quickly in the oven after @ 260 it will add to the finished product and also give you a much better long term storage option.
DUDE... You have to hit it at 160* ... Most professionals start at 200*, then finish it at 160* for the rest of the time.
you seem bothered about the meat not been cooked but then use cooking spray with loads of chemicals in. genius lol
I am sure its tasty but this is steak not jerky LOL.
Really enjoyed this one. Thank you.
Thanks for stopping by!