My pleasure to share with other who are passionate about food and the love, care and art that go into it. All the best to you. Steven

Hahaha lol. Yep producing my videos is half the fun! Thanks for watching and commenting.

Hi there! I’m so happy to hear you’re making the commitment to begin your journey of making the best beef jerky you’ve ever tasted. I’m so happy I made the switch from store bought to homemade. Only out of desperation or lack of options will you buy pre packaged jerky again. I’m very excited for you. Let me know if you have any questions along the way and please feel free to share your accomplishments with me. Take care. Steve

Congratulations on the new job! Best of luck to you. Thank you for watching, subscribing and commenting. Much appreciated and respect to you as well. Steve

I truly appreciate your comments! Thank you. As you know making beef jerky is very time consuming and one only gets out of it what they are willing to put into it. I’ve invested so much time and money into developing my marinades and processes. It makes me very happy to appeal to another food artisan! Wishing you all the best in you future thin sliced beef jerky adventures! Take care, Steven

Sending prayers, hope and wishes for a full recovery from the fires. ❤️🙏🏽🙏🏽

@@vinylchefsteve6692 Mahalo nui 💜🙏🏽

Thanks, Stevie. It’s one of the best investments I’ve ever made! Thanks for watching!

Thank you buddy! I subbed you back! Looks like I can learn lots from you! Looking forward to exploring your content. I appreciate your support!

Very true! Thank you so much for watching and commenting.

Thank you so much for watching. Take care! Steve

Hi Matt. Thank you for the kind words. Here is my recipe for New Mexico Hatch Green Chili Beef Jerky. A word of advice. Once your marinade is made let it sit for 30 minutes. Taste the marinade before adding the meat. Adjust salt and green chili powder flavors to your liking. If it’s too salty add more water until it’s to your liking. If you want more green chili flavor add more green chili powder. At this point you can adjust the base marinade to your taste. Then add the meat one piece at a time dipping each piece to coat the meat before dropping into the marinade. Good luck. It’s a labor of love my friend. Enjoy. 1/2 cup Worcestershire 1 cup soy sauce 2 cups hatch green chili powder 1 tbls lawry’s season salt 3 large limes 6 tbsp tajin 64 ounce of Modelo Especial beer or any lager will do 2 tbls garlic powder 2 tablespoons onion powder 1/4 cup Valentina hot sauce 1 tbs kosher salt 2 tbs sugar 1 bottle of Stubs Mesquite Liquid Smoke 16 to 32oz water to adjust salt level to your liking. 10 pounds of thinly sliced eye of round. Marinate 4 hours (stir the meat by hand every hour to assure even marinating) then remove from marinade reuse leftover marinade if possible Dehydrate for 2 to 3 hours at 165 degrees on your dehydrator I use NESCO snack master dehydrators and I use six of them for this amount of meat. Steve

The suction cup feet help the machine stay in place. But you need to push down on the machine to get them to stick in place. I forgot to do that in the video. Thanks for watching.

Hello there James! At 3:00pm or 4:00pm in the afternoon the day prior to making jerky I remove the meat from the freezer and place it in the refrigerator. I start slicing the meat at 10am the following morning, so about 20 hours in the refrigerator. The meat goes immediately into my marinades when it all sliced. I slice the meat it goes in the freezer for 24 hours. I’ve never frozen the sliced meat but I would highly recommend doing it in single layers, separating each layer with wax or parchment paper to avoid sticking together and help keep moisture in. Not sure if meat this thinly sliced will hold up very well in long term storage. I hope this helps. Thank you for watching. Take care, Steve

@@vinylchefsteve6692 thank you!

Absolutely! The thickness level is easily adjustable. Thanks for watching.

I simply soak mine in a 5 quart bucket and every hour I gently move the meat around for even marination. There is a little bit of delicate consideration involved when slicing beef thin. Thanks for watching.

Great question. The thinner you slice the meat the more batches you will have to dehydrate. It is more work than thicker sliced jerky but it’s worth it. The thin jerky also dehydrates in less time than thick jerky. I hope this helps. Thanks for watching and commenting. Steve

The red one was from Beswood direct.

Hi Danny. With meat this thin it takes about 2.5 hours to 3.5 hours. That’s using Nesco brand Snack Master dehydrate on 160 temperature. 3.5 makes a very dry almost crisp finished product. 2.5 hours leave the jerky slightly more moist. All the best.

Hahaha. You were waiting for me to lose a finger with that music huh? Hi Thomas. Any jerky marinade will work. The magic is in the thinness of the slices. You can actually go up to four hours in the marinade but not longer. And dehydrating the meat to a slightly crispy finish makes is really delicious. Jerky marinades are fun to experiment with. Basic marinade ingredients consist of soy sauce Worcestershire sauce, water, granulated garlic, onion powder, brown sugar and liquid smoke. With those main ingredients you can add anything your heart desires. For example, fresh citrus juice from lime, lemon and orange, lots of lemon pepper, black pepper, red chili flakes or hot sauce like Sriracha or Tapatio. I tend not to like typical teriyaki sauces so I use sweet soy sauce and add lots of ginger powder, green onions and Thai chili powder for a sweet and spicy flavor. You get the picture I’m sure. Start with the base ingredients I mentioned about and tweak it to your taste. Thanks for commenting and watching. Take care.

Not yet but I’ll give it a try. Thanks for the suggestion.

I’ve been using Nesco Snack Masters Dehydrators for 8 years and I love them. They work fantastic and easy to clean. About $70.00 to $80.00 each. I have 6.

I cut the solid piece of eye of round into 3 chunks using a very sharp knife with an 8 inch blade.

Great choice! I love mine! No regrets!

www.beswood.com.au/

Unfortunately I don’t share certain recipes for my Beef Jerky. I’m meeting with a co packer soon to see about manufacturing my jerky and bringing it into the marketplace. So I guess you could say my jerky recipes are proprietary. Nevertheless you can experiment by using any basic beef jerky recipe which usually includes Soy Sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, ground black pepper, paprika and brown sugar. Take those basic ingredients and simply add as much green chili powder to the marinade as you want. I’ve found that a substantial amount of green chili powder must be added to the marinade in order to taste its full flavor in the end product. I get my fresh green chile powder from Hernandez Fruit and Vegetable Stand in New Mexico. You can buy it on their website and have it shipped directly to you. Here is a link to their website. nmchilehub.com/

That’s a great idea! Thank you so much! I appreciate your suggestion. Take care. Steve

I have a very sharp long knife that I use to cut the chunks. A good amount of pressure and strength is needed to slice down through the meat but it can be done carefully with a very sharp knife. Thank you for watching and commenting. Take care. Steve

It’s a ten inch. Thank you for watching.

Eye of round.

I’ve never cared enough to actually put a number on the thickness but I’d guess it’s somewhere in that range of 1/8 to a 1/16.

1 on dial works best.

@@vinylchefsteve6692 awesome thank you!

In the process of shopping a manufacturing and distribution deal with a few investors. Unfortunately I can’t divulge my jerky recipes in full for now. My apologies.

Hi there. The carriage slides back 8 1/4 inches. Hope this helps. Sorry to get back to you so late.

@@vinylchefsteve6692 thank you for your reply.

At what temperature?

I dehydrate mine at 160 degrees (that’s the maximum temperature on my Nesco Snack Master Dehydrator) for about 2.5 to 3 hours. It’s really dry at 3 hours.

My pleasure. Best of luck in your Carnivore Crisps Quest!

I’m from California and all the jerky out here is thick cut and over processed. We have a home in Arroyo Hondo NM. That’s how I know about NM thin jerky. Now we love it thin and dry.

I’m from nor cali all the asian jerky is thin and sweet spicy yum 😋

Great question, James. 10 pounds of raw meat yields about 3 to 4 pounds of dried product. Depends on the marinade too. When I do sweet marinades with palm sugar the marinade dries more on the meat therefore I get 5 to 6 pounds of dried product from 10 pounds of raw meat.

When I make jerky 10 lbs of raw meat converts to about 3 lbs of dehydrated jerky

Yes. When slicing meat at a normal thickness this machine work fantastic with room temperature meats.

I used a very long sharp heavy duty J.A. Henckels knife.

@@vinylchefsteve6692 My wife probably would use a cleaver and mallet! LOL

@@tclodfelter8789 That may work as well. But I’m having images of the chunks flying across the kitchen 😂

@@vinylchefsteve6692 The dogs don't mind... LOL

@@tclodfelter8789 😂 My dog would sit ever so obediently right next to my leg just waiting for an escapee! Lol There was always some collateral damage.

Yes it can slice fully frozen meat. I’ve done it and it works great. Great for Philly Cheesesteak! Thanks for watching and sharing your comments. Take care. Steve

Yes I trim the fat while the meat is frozen. Eye of Round is easily trimmed due to it being so symmetrical. Thanks for watching.

I’ve yet to slice veggie but I’m confident it can easily slice vegetables like zucchini, eggplant, potatoes, cucumbers etc.

Hello. I sure am still making videos. I haven’t make anymore videos with the slicer but I do use them fairly often. I have 2 of them. One is in our home in New Mexico and the other here with in Pasadena. They are holding up nicely. No problems so far. Thanks for watching and commenting. Steve

The meat I use is called Eye of round.

Yep I lent the slicer to my buddy to slice paper thin beef and pork to make Pho and Shabu-Shabu. Thanks for watching.

Hi Bill and Brenda. Here is a link to a video with one of my signature marinade recipes. It’s part of my smoked beef jerky video. Enjoy. kzfaq.info/get/bejne/fMWZnqaE3LbLf3k.htmlsi=PYUTKdxGILs5rIyf

It does not look frozen solid. Too floppy for that. I would say about 2 hours in the freezer "frozen". I had similar problem with that meat lip you described, even though I slice it by hand. Last part of the meat was just doing its best to dodge my knife. Partialy freezing the meat beforhand helped a lot. I wish you luck with your slicer and lots of fine jerky

My apologies. That I do not know.

For sure in 2023 I’ll show you how to make delicious beef jerky from start to finish.

@@vinylchefsteve6692 Can't wait

Opp! You answered in your other video. Yes, it does. ☺️

No worries. It’s a great machine. I’m really happy with mine. Enjoy

@@vinylchefsteve6692 thanks ☺️ the non chewy beef jerky piqued my interest as I have TMJ and can't handle the thick stuff. I've been making ground beef sticks which are great, but jerky would be nice.

@@n.a.garciafamily Eye of round would be best for tmj as it is the leanest. I hope it works out for you.

West Coast Prime Meats in Brea California

It was $350.00. That’s expensive in my world. But it’s a worthwhile investment. I’m happy I saved and saved for it. Thank you for watching. Take care Steve

It’s a real time saver.

Are you talking about shredded or sliced?

I dehydrate my beef jerky using NESCO snack master dehydrators. I set them to the High Setting 160 degrees for approximately 3 to 3.5 hour. I rotate and flip the jerky every hour to insure even completion. Your results may vary.

Enjoy. I really love mine!

Yes hélice 😂

You can’t find a butcher to slice it this thin, at least where I live. This is for people who want to slice a lot of meat and have control of the quality and overall product outcome.

You compared humans to cows 😂😂