Tip: when sealing a ziplock bag, fill a bowl with water and dip the bag up to the top, then zip it. it will push all the air out

Tip: like he said, the longer you marinade, the better! True, very true! Overnight at a very minimum, but 4-5 days is best! After 4-5 days the meat becomes a dark color because it is marinated to the core and super flavorful! I use 2/3 Worcestershire, 1/3 soy sauce and a good splash of liquid smoke. Then a bunch of Lawrys seasoned salt and garlic granules just before dehydrating! Perfect!

When I was a kid in Colorado 60 years ago jerky was so hard that it took an entire day of sucking and gnawing to eat one strip. This looks much more humane!

Eye of round has always been my choice. I slice across the grain with a cheapo meat slicer. The freezer firm-up is also something I do. I go with about an eighth inch, but then again, I use a slicer. You can get vacuum containers for FoodSaver type appliances, which make marinating go faster. I also use a vacuum attachment to store it in mason jars. My recipe is similar to yours, but I put a little lime in it to add some dimension to the "kick."

Quick tip! When pulling the jerky off the grill put it in a paper bag so the meat can breathe. Helps keep the pieces moist

The main reason one slices the cuts with the grain is if in a backpack, the jersey will not break up as much. If making Pemican, cut cross grain so it will powder easier.

Great. Can’t believe the difference between not doing that last step of bagging it and doing it. Great tip

Those are supposed to be 1/4" slices? Dude, those are steaks.

Clear, concise, and great results. Thank you!

your channel really improved, much respect how you grew this channel in this competitive bbq youtube space

My mum makes it with just plain salt n it tastes super good.

Thanks for the video, Got to try your recipe in my dehydrator.

if you partially freeze the meat its easier to slice thinner

Everyone should try using a lot of Caraway seeds for even more flavor….makes jerky meat taste amazing….

great segment. i use a similar recipe. i use my ZGrill smoker and just put it on smoke and do it for a couple of hours. thanks for sharing.

Thank you for the video!! I've watched 5 videos before this, and yours was the most helpful. I'm going to try this for the first time, and I'm much more confident now. So many folks in the contents have had great tips as well.

THANK YOU FOR GIVING THE COST ... looks delicious dude.

Great teriyaki recipe. I'd add a little ginger too! I do like the simple ones. Have you ever used an oils in yours? I think a tablespoon or so would be good for flavor and texture, but would shorten the shelf life going rancid... To share my Go to recipe: 1 C. Soy sauce 1 C. Worcestershire sauce 2 Tbsp. liquid smoke 2 Tbsp. black pepper 2 Tbsp. Fajita seasoning Cure as desired.

Did I miss the LINK showing how much of each ingredient to make the marinade? I’m brand new and this will be my first attempt at beef jerky…it looks SOOOOO good!!

Thank you, this video was very helpful, and much appreciated.

Can't wait to try it 😊

Great vid. Simple recipe and to the point. Leave that bag of meat in the fridge for 2 days.

Using a leaner cut is better because the fat goes rancid before the beef goes bad. But I also usually eat all of my jerky before that could ever happen 😆

Once it dehydrates it’s about hlf the weight. Cost about the same as some store bought when you factor in moisture. Then factor in 4-5$ bottle of teriyaki….

Very good explanation on cutting meat for jerky. Teriyaki is my favourite. Bon appetite from Canader eh!

Thanks, I'll give it a shot!

Awesome video! Q: How do you store it and, how long does it last stored? ✌️

Tip: smoke at 150 for three hours, flip 1.5 hours in.

This is one recipie i gotta try. Love jerky.

What's the exact measurements for seasoning/marinade?

I thought Leonardo DiCaprio was teaching how to make beef jerky for a second 😂

Liked, hiking, camping, lake, summertime or granola bars.

Your marinade is godlike..

I prefer forking the meat thoroughly for maximum marination and subscribe to the 4-5 day soak too.

Thank You!

Looks great! How do you store it and how long can it be stored?

Use to love your vids on Instagram, but after getting booted off there, nice to see more vids on KZfaq! Great content as always!

I still prefer my jerky on dehydrator with liquid smoke. I dont know why But I much prefer it and thinner slices than my smoker

The cutting process is important… the name is the key … you are supposed to shave the outside off like a mill shaves a log to make plywood … that’s the term jerking …

There’s no curing salt, so how long does this keep? Is the finished jerky safe at room temp for a day or two?

Great video. Just a tip put your meat in the freezer for a hour it's easier to cut.

So how long will this keep? Wondering about using a food sealer and throwing it in the freezer - 6 mths? 1 yr? more?

Great video. I wish you had weighed the jerky after cooking to show yield. That is the contributing factor to the high cost of Jerky. I bet it's close to store bought, but I'm sure much better. $12 meat, $4 Teriyaki sauce, $2 extra spices and honey, $3 charcoal, Zip-lock bag, gloves clean-up products for the grill grate, etc...At least $22... Yield...maybe 3/4 lb. That comes to a cost of $29 a lb. for the finished product. That isn't cheap !! Homemade Jerky is best suited for hunters who come home with 100 lbs. of game meat. BTW, that's how Jerky was invented, as a method of preserving meat. Still a great video. P.S....Just checked, store bought Jerky is under $20 a lb. I guess you pay for quality, Thanks.

I prefer to put the meat and marinate in one of my plastic vacuum seal containers then vacuum seal the container to marinate and put that in the refrigerator for a couple days.

Nice marinade 😋

I love beef jerky Maciek!!! It's my favorite snack. 😊

Is this shelf stable or do you need to fridge it?

What are the measurements for your suggested receipe? Went to your receipe blog and this wasn't listed?

OMG, I am going to hang this in my halogen oven for a few hours. Thank you so much for sharing ;~}

Good info

Nice job

Looks great, Thank-You for posting. Is the recipe up somewhere?

Are the degrees in Fahrenheit or Celsius or kelvin? I wanna make this

Looking good! Minus the red pepper flakes. Don't like spicy food.

If you don’t have a GreenEgg can you use a regular charcoal grill? Thanks

I use a vacuum sealer.

What size wire racks are you using in the XL egg ??

Yeah...buddy.

mmm

How much does the jerky weigh after its made? Is the price of making it cheaper than buying it?

Before I try it, how do I store the leftovers and how long will they last?

Wish I was your neighbor! Another one I gotta try! TFS

Can other meats be used? Fish? Foul? Any recipe changes? I know and have tasted venison.

TNX 4 VID LOL

Recipe And how much to put in

Did exactly as you said to do, cooked it at 180 degrees and i have 4 pounds of charred meat that now has to go in the garbage can.

How do u dehydrate it without the tools? The old-school way?

I cut the beef with the grain. Much better.

Does this have to be refrigerated after it’s done?

You have viewers in USA and Europe and elsewhere , so maybe worth saying whether you are talking centigrade or Fahrenheit

could you add liquid smoke to the marinade if doing it in the oven

Should you store it in the fridge?

Can London broil be used??

I used to make homemade jerky, but meat is not in my budget anymore, and it’s expensive to buy, so no more jerky for us.

Nice video, well explained. Lovely knife, pity you don't know how to use it. 'Nuff said..!

You don’t use any curing salt?

He looks like Leo DemoCrapio.

I know what I'm a make next😅

lol to be fair the slices you are cutting are no where 1/4 inch lol those are like half inch lol at least.

the dull knife though lol but great recipe.

Peices to thick, $12 for about 16 Peices

❤👍👍👍

I bet that tastes amazing but thats not real beef jerky.... real jerky is shelf stable and wouldn't go bad after 3-4 days

Sir. Not 1/4 inch.

Way too thick! I have found that seasoning after you remove from marinade

Drying meat kzfaq.info/get/bejne/Y8dxoNl33JmpdZs.html

Hard pass. I made jerky like this when I was 12. I want mine dry, and zero sugar. 1/8" 50/50 soy sauce and balsamic vinegar. If you want to save money on meat get some tilapia from the seafood section. Lastly use a little chief smoker with cardboard around it and cut across the grain.

If your going to do a howl video with a marinade. Give the amounts you use. We are not mind readers

It's way to thick. Not cooked long enough

No no sir I did not like the long string feeling

this looks way too thick, that is much more than 1/4" more like 3/8" or 1/2" and does not look anything like what I would consider jerky. should be think and though with a very long shelf life. this is just overcooked meat.

thats way too thickly sliced

I stopped to look over the recipe. But i find sales pitches.

You talk too fast.

Good job, but if you want to look a little more professional use the right knife for the job. I know that's a cool looking knife but no chef or butcher would use a chefs knife to trim or cut meat, that's for vegetables. Use the long thin width filet / boning knife for meat. No not a fish filet knife, I'm sure you have one that came with a set.

Come on bro it ain't jerky...

That’s a lot of throw-away plastic using this method dude.