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I’ve made jerky in a smoker, an oven, and a dehydrator. I think the dehydrator does the best job on getting it dry - if it’s too moist it will mold, though I imagine keeping it in the fridge would ameliorate that. Dehydrator jerky has lasted 2 months unrefrigerated and was still good. I use London Broils to make jerky myself, stock up when they go on sale, make 5 lbs at a time. So much better than store bought.

One of my old neighbors would make like 50 pounds of spicy pepper deer jerky every deer season. His was shelf stable and he'd store it in huge jars in his cupboard. Everytime we went over to his house, we'd get sick on homemade ice cream and deer jerky. He made it all for pennies on the dollar.

I enjoyed watching this. Butcher Wizard is really good in front of the camera. I'm watching as many jerky videos as I can. This is a good one. Thanks Butcher Wizard.

I grew up with home made biltong that was left out in the pantry with no issues at all for months. Biltong needs to be soaked in brown vinegar to stop bacterial growth. The spices added to biltong like coriander will help to keep it shelf stable.

1:08 Under 40 years old, but I did know what you were talking about😊 One of the perks with growing up with your grandparents, is that you come to a bunch of knowledge you wouldn’t have known otherwise! Lol, my friends always ask me how to remove different stains, because my grandmothers taught me all about that. Gardening stuff, such as how to work the different tools and how to fix mechanical things, my grandfathers taught me. You’re saving a ton of money, when you know how to tend to your stuff- instead of paying someone else to fix it or buying new stuff whenever things break. *The money you save, invest it!* ❤

Beef jerky is hands down like, the best snack food.

The algo is strong with this one. I was only THINKING about learning how to make jerky yesterday and this pops up today…slightly concerned but thankful at the same time. Great vid 👍🏽

I would add a few table spoons on vinegar to the marinade, adds another layer of complexity. Been wanting to get some konbu and bonito fish flakes and make a broth of pure umami and see how that works for jerky. After that, I can use the discarded marinade for some ramen stock.

A standard oven uses about 2 - 3000W every hour, so 2-3 kWh. 1 kWh is about $0,33 in my country. So 3kWh x 4 hours thats 12 kWh. So about $4.00 only for the power, then you need to buy the meat.

Btw for non convect ovens you can just put a wooden spoon in the top of the door to keep it open a crack to let moisture escape the oven and to let air circulate instead of opening the door every hour.

Definitely would love to hear your recommendation for an actual dehydrator

Great video. Just wanted to add that several types of deer meat makes for great jerky. Especially if you're lucky and take a big stag - or a moose for that matter. Both are lean and great for jerky. An alternative for ziplock bags is vacuum sealing if you got such a fancy device. I make snackpacks in vacuum bags with deer-jerky for my hunting trips.

Watch this video next for more ways to save money on meat. kzfaq.info/get/bejne/nLJobMqqv7DWYqs.html

good to see how it's done. The tough thing these days is simply the ridiculous cost of even cheap cuts of beef near me. Plus the crazy cost of running my oven for several hours. Not to mention the heat in my no airconditioned apartment sucks. But when prices drop maybe im on it

Took a little over 5 pounds of lean beef and made good jerky. From that 5+ pounds, I had, after drying 1 pound 10 ounces of dried jerky. It was still much less expensive than store bought jerky. Now, I do like the jerky that I make a bit more than many store bought bags.

Love the video! I'll have to give the recipe a try sometime. Only thing I would add is that the conclusion on how much one could save is perhaps a bit skewed, as one could buy a larger, one pound bag of beef jerky for $20-30 vs spending $43 to get a bunch of smaller bags together. This still comes out to a pretty substantial $11-21 saved per pound, and is more than enough to persuade me to give homemade a try.

Speaking of jerky I found that making jerky out of beef liver is a great treat for your dogs. I and my brother-in-law have used it in dog training for reward treats. Dry the liver in an oven or out on your gas grill set on very low heat. When the liver is totally dry cut into one inch squares. It's a healthy treat for Fido and they love it. At last! A use for liver besides catfish bait. OBTW: Do NOT season the liver with salt, pepper or anything else.

Thank you for your videos and this one was perfect timing for me. I have eye of round in the oven trying to make my first batch of jerky. I bought some hickory smoked salt off of Amazon, so I’m going to add that to my next batch to see how good that is. I’ve been cutting my own ribeye and New York strip steaks. Thanks again!

Thank you for solving the Jerky Problem. I never buy it myself, and only eat it at the office where they buy it for me. 😂. But I would love to try your recipe and make a large batch at home

6 hours in a Nesco dehydrator also works really well. I like to try different flavors, sometimes I'll do reaper or habanero ones too.

whenever I work with pepper flakes I almost always like crushing them with a mortar and pestle. I find that salt (or sugar depending on the recipe) also helps to both grind the flakes/seeds and also soak up the oils of the pepper. This shouldn't be necessary if cooking something in fluid and peppers for a long time, but if it's something like marinade, salad dressing, or seasoning (popcorn, french fries, meat, whatever) it's a good way to get the flavor without having to cook it in oil/water.

Dry jerky is 1/3 ratio. While yours at 1/2 is normal. Reason store bought cost as much is USDA requirements, QA, packaging, 2 million dollars in equipment, building, labor, building codes. It’s a lot of coin to produce a meat snack.

Loving this channel! One request as a viewer would be to use clear or white bowls so we can see the color and consistency of the marinades. Keep up the good work!

Great Video. I started making Beef Jerky for my dog, No seasoning. I like to give her a treat a couple times a day, I was buying the jerky they sell for dogs, and she got sick one day; I know they put extra stuff in it to make them want more, and it is not cheap either. So I started making my own. I have been precooking cheap roast with Sous Vide ( in a freezer bag in water at a set temperature of about 145 deg) first, then chilling it in the fridge. I keep the broth and freeze it. The roast is very firm and easy to slice, then I put it in my food dehydrator. I believe retain a greater amount of the meat doing it this way, but I will do a test and let you all know. My girl has been asking me to make them Jerkey, So I am looking forward to trying your recipe. Thank You

I usually make about 15-20 pounds at a time and put it in Ziploc baggies, then into a large Ziploc freezer bag and throw it in the freezer, bringing out a baggie at a time. Keeps for months in the freezer with no issues.

Just found your channel today and already watched a bunch. Great content and really helpful too, especially considering I'm getting a whole cow butchered next month! Will really help me figure out the cuts I want to have done.

Awesome video! I am actually going to try this! That price comparison near the end is crazy! Thanks man!

I made my own jerky today with a simple recipe from the internet & it turned out better that stuff you can buy. My kids are the hardest ones to please ( 17,14,12 yrs ) & they loved it. I sorted my self some pukka meat out ( I’m a butcher ) deffo be making more

To save more money, I started labeling (beef/chicken) and rinsing my 'raw meat' ziplocs. Then I store them in the freezer for re-usage later. I got tired of trashing them each time I merely used one for holding raw meat.

thank you sweet angel for making the world a better sustentable place.

Just picked up a Ninja Foodi Smart Lid with thermometer (Model701), along with the add-on dehydrator rack. It is basically a countertop convection oven and will try this with it. I absolutely love beef jerky! ❤

Thank you for these videos! I've been cutting my own steaks and doing my own jerky now.

@butcherwizard GREAT video . . . as usual! When finished with the smoking, I would seal the jerky via my food vac to remove 95% - 99% of the air and probably make it even more shelf-stable.

I use about the same marinade recipe but add liquid smoke. I use a 5 rack dehydrator. Same cut of meat too. I'll make 2.5 - 3.5 oz portions and vaccum seal them. I throw some in the freezer and thaw out the night before I eat it.

Best purchases I ever made were a quality six rack dehydrator, a vacuum sealer, and a rotary deli slicer. I found a jerky recipe that sounds awful but its amazing: 1/8 cup Fish sauce 1/4 cup sugar 1/4 cup oyster sauce 1 tbsp of coarse pepper 1 tbsp garlic powder 1.2 tbsp sea salt

Not even in the US so I haven't tried beef jerky but always sounded like something I would love. I guess I'm trying it this week.

I'm not vegan, but I got some oyster mushroom jerky from a farmer's market and it was *ridiculously* good. A friend of ours gifted us a dehydrator and I'm looking forward to trying it for this!

Depending on where you live, there are stores that offer Jack Link's "Pounder" bag of beef jerky for about $15 (My area was a Sam's Club) . I have never seen the 1lb bag cheaper than that anywhere else its usually around $23, but if you can find the right cuts of meat in bulk, making your own is the way to go. There are plenty of different ways to make the jerky itself, but there is a learning curve especially with different types and cuts of meat (deer especially) because everyone's pallet is different with salt, texture and heat. You will probably make a batch that's too dry, too moist, too salty or to bland etc, but don't waste multiple pounds of meat until you've perfected the method with a small amount first. Making it in the oven might be the best test approach for most who don't want to invest in a dehydrator right away. But unless you can ALWAYS find bulk meat (specifically for jerky) cheaper than the store bought jerky, you really don't save that much overall. A pound or more a week, you will save a lot over time. Depends on how much work the jerky is worth to you. Something to think about. Good video.

Mexican meat markets all have thin cut beef in large sizes, perfect for oven jerky. I coat some with sweet chile sauce. Wow! Also put a wooden spoon handle in the oven door to vent.

I quit using beef altogether when making my jerky. If I don’t have any venison on hand (which in my opinion is King) I buy pork loin for $1.88 per lbs. and make that into jerky. It’s way more tender than beef and takes the marinade better. I also add 1 tsp. Of Prague powder # q per 5 lbs. of raw meat to extend the shelf stability and add a nice red hew.

I cook beef or deer strips about 1/2 inch thick in the oven seasoned however you like it. I then dry it in a dehydrator and Ziploc freeze or keep in fridge..👍

if your saving 34 dollars per pound at home then how much was it in the store, here 16 ounces is between 14-21 dollars depending on the brand. sometimes paying 14 dollars for a bag is better than going to the store, buying the meat mixing the marinade then dehydrating it, sometimes we just want to eat jerky and not spend 6 hours cooking it and it not taste the same

Good show and GREAT savings! I'll have to give the over version a try! I'd love to see some similar snacks, too, like biltong and pemmican.

So I use a Excalibur dehydrator because it is just the most efficient. I can fit 8-10 lbs of raw meat in it and its usually done in 4-6 hours. I have a couple tricks I use add flavor and make the dried jerky more tender. I usually add some fresh blended pineapple, kiwi or papaya into the marinade. Usually what ever I can find already chopped up and in small quantities. If I'm not wanting a fruity taste in my marinade I'll add the meat into the blended fruit and let it tenderize for an hour or two then rinse it and marinade or add a spice mixture. I also have a cold smoke pellet tube that I use to smoke whole peppercorns, salt, cheeses and chili peppers. If I want a smokey flavor I add some of my smoked seasonings instead of the liquid smoke. I also like my jerky dry hence why I try to tenderize it and that is dryer than in this video, almost to the point of breaking if bent. Since I make my jerky so dry I do not mind keeping mine outside of refrigeration for a week or storing it in the fridge for 2-3 months. If I was going to make a shelf stable version I'd definitely cure it with curing salts and make sure there is a good amount of vinegar, citric acid or bottled lemon juice in the marinade as well.

A real hero this is why KZfaq was created for

I use stew meat cut size, season to taste, and air fry. Quick and easy. Enjoy.

minimum 12 hour marinade, unless you like the taste changing into raw meat halfway through chewing.

Moose jerky is great, you are definite right about the liquid smoke.

$1 per Oz is my target. Since rule of thumb is 1/2 the weight is water, that equates to $8/lb for beef. Which is less than what it costs for beef here.

from a preservation perspective. Smoking was done not just to dry, but to actually get that smoke on and in the product. This would prevent a lot of critters from eating or colonizing the meat product. Real smoke will let your product last a little bit longer. In the olden days when you smoked you dried the meat out pretty good. Not like how we make jerky today. This would allow you to store the product for much longer periods of time.

Idk if anyone has said this yet but you've got a really nice kitchen

I LOVE beef jerky and i love how you format these videos. Short sweet simple and to the point while being entertaining! Plus helping people save money 💰 i definitely gotta get my costco card back and just start making batches of jerky because i love chewing on meat 😄

Suggestion for a video: Which meat to buy for hot pot and how to cut thin slices for hot pot. Background: Yesterday I was at Costco and thinking of buying my first brisket. However, they only had Wagyu beef brisket (around $6 / lb) and it was too big to fit in my 18 inch Kamado Joe. So against it. Now I just came back from having hot pot at a high end restaurant and the highlight for my family was the wagyu beef slices. They cost around $45 and I doubt if we got even 1/2 a pound worth of meat. I am definitely kicking myself for not going for the brisket.

Well you're right but it takes a lot of effort to make and maintain. I made at least 20 batches myself, they were always slightly different (based on cuts of meat) but always delicious.

we put ours in a re-sealable vacuum bag so you can open it, take what yo want and then re-vacuum the air out.

Buddy has a dehydrator and he cuts the slices really thin, works like a charm.

when I made my own beef jerky, I used a pound of top round and made teriyaki marinade. I used the oven, and left the door cracked with a rubber mitten for like 5 hours. the jerky lasted about 3 days in my house for like $21. $21 for ~1 pound of beef jerky is a deal.

I use a wooden spoon to leave a tiny gap for the air to escape out of the oven.

Yeah truly dehydrated jerky is very tough almost inedible, typically its ment to be boiled at a camp or for stew or ground up into a fluffy substance.

I use a henny penny food warming cabinet, better than any dehydration box.

Oh I'm old I remember Ron and what a infommercial is, they still come on free tv. I'm going to try to make some jerky this 4th of July weekend

London broil makes the best jerky I've ever made. You should make some South African style biltong. Blows American jerky out of the water! Another good video!

I have made it multiple times but in Aus it’s cheaper to buy. One of our big supermarkets has their own 200g bag of it which works out to $55/kg Aud. Or Jack links 50g bags go on sale half price somewhere every month or so for $55/kg too

There’s just something about making your own jerky that makes it taste that much better!

Doing this today, my kitchen already smells amazing, can't wait for the beef to be ready

Not sure why anyone is worried about beef Jerky going bad I usually do a 6-7lb round at a time and it's gone in a week when I make it lol

Another alternative to mesquite liquid for a smoky taste is smoked paprika. This amazing spice is the best thing in the world to happen to meat. I make my own Cajun rub and I can't imagine it without some smoked paprika. It is so aromatic that just breathing in the aroma is incredible.

starting making biltong (kinda similar to jerky, but from South Africa, and not smoked) at home as well. saves me a LOT of money

Great vid thanks. I was looking for a video on how to dehydrate as well, but I think I'll try the oven method for now.

I make mine the smart way: buying it at Aldi. And I have definitely made it from top round myself.

In 2010 I decided to make my own jerky that was not too expensive or overly salty like that found in bowling alleys, gas stations, and liquor stores. After going through 50 lbs. of beef I came up with a superior recipe for my homemade tasty and sensational snack. Like you, I got a 50% return on my 13-ingredient recipe. Good jerky is not cheap and cheap jerky is not good.

great job bro I plan on starting a beef jerky company on the side this has really helped me out keep it up thanks bro.

Instead of sugar in beef jerky try using plain allulose or monkfruit with allulose (the golden version).

I usually go for a whole packer and separate it smoking the point for slices and making jerky out of the flat. Helps since a whole brisket is a lot to get through and saves a few dollars per pound.

Couple things to note: -Doing it yourself is 100% cheaper -Doing it yourself means you can do whatever flavor you want, but you're prone to not having it taste as good as store bought -Doing it yourself, you must consider the cost of gas to pick-up ingredients, the cost of ingredients, the cost of your time, the cost of whatever source of energy your cooking method uses -Store bought also has to account for shipping, and making a profit What I'm trying to say is, the price of beef jerky is pretty accurate to what it should be sold at, but certainly cheaper to just put in some effort and do it at home

Just ask the deli counter to slice the roast for you. That's exactly what I do; it costs nothing and saves you all the time/hassle.

you can also make Pemmican if you dry it more and grind and use some of that Brisket Tallow you rendered! Yumee! Yes I used that grill rack on my Traeger too, great results

You can store it in the freezer then pop it in the air fryer for a min . Lasts longer

Just want to give my expert opinion, when you freeze the beef, you want it 50% frozen. You can buy a meat slicer for $100 USD, use that to get even slices. You also want to cut "with" the grain for jerky, not against the grain like you were doing. You can do a very basic dry rub for the jerky, if it gets too dry when drying out the beef, you can toss it into a freezer bag and put a bit of sauce of your choice like teriyaki to re-hydrate and it will come back to life.

other meats ive tryed bacon done in a tray of brown sugar and maple syrup u will have bacon candy super yummy. but i use liquid smoke on my jerky and it does work very well ive used a un pickeled corn meat for a tender cut to and in a pinch straight econemy rump roast black pepper jerky is nice too all australian meats cooked in oven on low 90 c for about four hrs

Jerky in stores has as much sugar as it has beef. I also make it myself, when I can. I used to make it in a dehydrator that was powered by a 100 watt lightbulb..

What's funny is you can bet these companies get their ingredients for a lower cost than from the store. I love jerky, but the price for what you get is absolutely insane.

If you can't or don't want to make your own jerky I found that Ebay Jerky sellers are the next best thing... I spent maybe $25+ for a large Ziploc bag of jerky... One piece was the size of my hand...

great idea. I've seen turkey jerky out there. I don't know how well pork will do.

I’ve made jerky in my air fryer and I used chuck roast because of a sale at my local store. As long as you use a lean meat you’ll be ok. Remember, your meat will lose 3x its weight when you smoke it

I'm 23 and I remember the shirley temple informercial like it was yesterday

Have you tried pork jerky? I'm thinking of buying Sam's Club pork loin and turning it into jerky. Good idea to use the convection setting on the oven.

So when you take into account cost for Ziploc bags, energy cost to dehydrate and silica packet (if you use it) you'd be knocking off a few of those saved dollars but still a great saving 😊

My big problem with most store-bought jerky is that it's too sweet. I like my meat really salty and savory, and I really dislike spicy or sweet meats which is what a lot of jerky brands seem to go with. Guess I'll have to try this method out myself. My only question; how do you stop yourself from eating all the jerky as soon as it comes out of the oven?

I absolutely love my own homemade jerky. I make mine on my traeger with super smoke on and it’s so good!

hey :) 175 is a bit eye, this will actually cook the meat. i prefer to dry my jerky under 50c/120f to keep it from cooking. that way it gets that red color of uncooked meat.

My favorite is actually the cheapest. The Honey BBQ is only $4 and is so moist and packed full of flavor. Not saying homemade is t great but if you are at the store look for the Honey BBQ.

Ialways use eye of round for cutting up meat for my sister to make jerky from. There's not too many choices at the local grocery, and that's the leanest generally, and the cheapest, of what's carried there. It's gone up from around $6 cdn a pound ($13.10 a kg was the usual price before) to $8-9 a pound in the last half year, but it's still far cheaper than buying jerky even at that.

This was my burning question!! Cost! Thank you!

You can make biltong in your oven with a beef joint. It's better and similar to jerky in my opinion

You aren't smoking it right, you want to use the second rack on the Traeger and hang it. You'll be able to cook way more at once and it will get a lot more of the smoke flavor.

You can add potassium sorbate to extend shelf life.

I LOVE THIS OVEN METHOD!

springbok bultong i got from south Africa was great! bison jerky is also great