Hi. Do you have a design plan for your shack? I’m wanting to build one just like this. It’s awesome !
@macsgrillshack3 күн бұрын
Thanks! No not really, I made up a rough sketch to figure out how much lumber I needed then just kinda winged it!
@pmdinaz3 күн бұрын
at first when you were squeezin em out, i was like dam those are straight! derp realized you have a built in guide..but imma overlook that and say you did some nice straight lines!
@macsgrillshack3 күн бұрын
Haha ya the grid lines on the rack make it easy!! 🍻
@grog55644 күн бұрын
As a diabetic with a low Na diet, I love this. Thank you so much for this recipe. It is totally workable for my modifications and delicious.
@macsgrillshack4 күн бұрын
Thanks! Glad to hear you enjoyed it!! 🍻
@judichristopher46045 күн бұрын
Do you have a video on meat bars?
@macsgrillshack5 күн бұрын
No I don't, but it sure sounds interesting!
@judichristopher46045 күн бұрын
@@macsgrillshack I am going down a rabbit hole to find out how to do this... I thought it would be like the Meat Sticks or Meat Chips... but it seems like it's a mystery. Let me know if you make a video on it. Thanks
@lxmzhg7 күн бұрын
porky the pig... no thanks... I'm out of here
@vinceruland92367 күн бұрын
Those look amazing. Do you think this recipe would work fine in a dehydrator?
@macsgrillshack7 күн бұрын
Thanks!! Yes definitely works well in the dehydrator also! 🍻
@judichristopher46048 күн бұрын
EXCELLENT VIDEO... Thank YOU so much for sharing this.
@macsgrillshack8 күн бұрын
Thanks! Glad you enjoyed it!!
@jeffbowman97059 күн бұрын
You have a video of your outdoor kitchen setup?
@macsgrillshack8 күн бұрын
Yes I do, tour video of the grill shack! 🍻
@keithgiese31179 күн бұрын
What is the ratio of meat 80/20 beef
@macsgrillshack9 күн бұрын
Ya pretty close to 80/20, I like them anywhere between 70/30 and 80/20. 🍻
@dovedunham458311 күн бұрын
I might’ve missed any details you gave about storage of these. You mentioned that you keep yours in the freezer I think, but that doesn’t seem like the best way to make them easily accessible. Is there a way to make these shelfstable? I’m looking for a recipe that I can ship to my son a few states away.
@macsgrillshack11 күн бұрын
Curing salt will help with that, 1 tsp per 5 lbs of meat. Let the cure work by mixing it in the meat for 12 to 24 hrs before smoking. This should do the trick. 🍻
@BrianStoutPhotography11 күн бұрын
Does you jerky gun do flat as well as round? I was wondering if you had tried this process flat? I assume the cook time would be less. Been making my own jerky for years, and I've wanted to try some ground meat jerky too. I usually go to a Mexican meat market and buy fajita meat. It works out great here in South Texas since there seems to be a couple in every town.
@macsgrillshack11 күн бұрын
Yes most of the jerky guns will come with a round and a flat tip. The flat is typically a bit quicker, yes. I have a couple other videos using both tips and comparing them. It's a personal preference, I like the round myself. Fajita meat sounds great! Wish I had that option up in Canada! 🍻
@BrianStoutPhotography11 күн бұрын
@@macsgrillshack I subscribed to your channel. I'll have to go take a look at some of your other stuff. Canada, aha.... I was having difficulty placing the accent,
@macsgrillshack11 күн бұрын
Thanks, appreciate it! 🍻
@revizion910113 күн бұрын
FYI you don’t need to cook them to 165 f for them to be considered safe if you don’t want to. You can safely cook not just beef but other meats like chicken at 140 and even below in some cases if the meat has been held at that given temperature for long enough theirs plenty of videos and articles to read about it 165 is the temp to get an instant 7D reduction in salmonella for example but you can achieve the same 7D reduction by holding the meat at a lower temp for longer don’t know all the numbers off the top of my head but it’s worth checking out for long smoked products like this I feel like this info could be very useful. And useful for cooking juicer meat in general
@macsgrillshack13 күн бұрын
Thanks for the info, I have heard something about that mentioned before. I just use 165 as a good general rule to avoid any issues in all environments. 🍻
@user-qm9oo2fd2o7 күн бұрын
It's been a while since I've done this as I prefer regular jerky. That said, I'd treat it just like sliced jerky, go by moisture, not temp.
@Misfit5W15 күн бұрын
If I sub in game meat for the beef should a get a fattier pork?
@macsgrillshack14 күн бұрын
Ya I would say that's a good rule to follow with game as it's typically lean. 🍻
@eclexian17 күн бұрын
Hi, Shane. I may have missed it, but what was your purpose in using the curing salt? That’s normally used to preserve the red color, but I don’t think that applies to jerky that’s going to be so dark when it’s done that you wouldn’t be able to see the color anyway. Please enlighten me! Thanks… David
@macsgrillshack17 күн бұрын
The curing salt will change the color but I've never used it for that purpose. It's used to reduce any harmful bacteria that can grow on meat during a low temperature cook like when making jerky or sausage and to act as a preservative to extend shelf life. 🍻
@eclexian17 күн бұрын
@@macsgrillshack fair enough. Thank you.
@dustindose849318 күн бұрын
Is it me or is his counter super bowed in the middle. My ocd be acting up😢
@deemstyle10 күн бұрын
It’s just you. It’s obviously a wide angle lens artifact.
@lettingthebearout752824 күн бұрын
My smoker won’t go that low. Do you think I could still make these at 225?
@macsgrillshack24 күн бұрын
I think it's still possible, just keep a close eye on it, turn and rotate more frequently. They won't take as long also. Give it a try! 🍻
@robertdacunto233726 күн бұрын
does the lump charcoal burn as hot as wood?
@macsgrillshack26 күн бұрын
Lump charcoal can burn very hot if you let it but if you have wood burning in open flames it tends to burn hotter but also faster. I like charcoal for a longer more consistent burn.
@arthamilton237927 күн бұрын
Very clearly presented, well explained, good visual detailing.
@macsgrillshack27 күн бұрын
Thanks, appreciate it!!🍻
@toddshook1765Ай бұрын
Thanks for recipe. I made some Canadian Bacon few weeks ago from pork loin and turned out great. Next step is bacon.
@macsgrillshackАй бұрын
That's awesome!! Enjoy!🍻
@toddshook1765Ай бұрын
Thanks for showing the shack layout. I am currently getting ideas for my outdoor kitchen and I really like yours. I have an Oklahoma Joes offset smoker and Kenmore charcoal/gas grill. Looking at getting the pizza oven and flattop griddle.
@macsgrillshackАй бұрын
Thanks! Those 2 grills would give you the whole deal!! Good luck on the shack! 🍻
@richvail7551Ай бұрын
Wonderful idea. I’m trying this next if my 1st attempt today at making beef jerky is successful.
@macsgrillshackАй бұрын
Thanks! It's easy and delicious!!
@unique2139Ай бұрын
HOW LONG CAN YOU KEEP IF FRSH IN NORMAL CONDITION
@macsgrillshackАй бұрын
If refrigerated I would say a couple weeks but they never last that long! 🍻
@unique2139Ай бұрын
@@macsgrillshack thanks. I was also thinking about vaccum sealing it and selling it 😂
@macsgrillshackАй бұрын
Ya I vac seal mine into smaller portions and keep in the freezer if I make lots. If they are good people will pay for them!🍻
@unique2139Ай бұрын
@@macsgrillshack thanks brother appreciate it a lot
@thingshappeninАй бұрын
Thank you for the video. Do you have a picture of your smoking shed area? looks nice on the inside!
@macsgrillshackАй бұрын
Thanks! Check out my grill shack video!! 🍻
@thingshappeninАй бұрын
@@macsgrillshack subscribed
@alryky30Ай бұрын
what racks are you using there? They seem pretty heavy duty.
@macsgrillshackАй бұрын
Pretty sure they are made by valley sportsman. They work great! 🍻
@gunchman01Ай бұрын
Great recipe. I have the same Traeger and do it a little differently. I do the butter, washyersister sauce, and a little hot sauce over a heat until its all melted, then cool. My dry rubs consist of pretty much the same with a little cayenne pepper (Love the Meat Church Holy Voodoo for sure). I then get a unscented large trash bag and mix all the dry together and then add the butter mix. Once its all covered and shiny, then I start adding the dry mixture in small batches and gently mixing in the trash bag. Once all done then I add to smaller foil trays so they cook faster and take more smoke. Since I like to do it at 250 degrees and the Traeger doesn't put out as much smoke at that temp, I add a smoke tube. I smoke each one for about 1.5 hours mixing every 15 minutes. After its done then I dust with a little of the dry rub I left out over it all. I make about 7 gallon bags each time. A little spicy and smoky treat that all my friends love.
@macsgrillshackАй бұрын
Awesome! That sounds great! 🍻
@GUNSnDOZES2 ай бұрын
Oh man am I excited to try this! Quick question do you think pre-made ground Italian sausage would work well?
@macsgrillshack2 ай бұрын
I haven't tried doing that but I would say it is definitely worth trying!! 🍻
@robertlong41182 ай бұрын
How much did the belly weight before curing ? Thanks. Looks good
@macsgrillshack2 ай бұрын
Thanks! It was 5 lbs. 🍻
@awesomedave84842 ай бұрын
Thanks for the review. I'm between this and the Blackstone Adventure Ready 22" griddle that comes with the travel table on wheels. Same price but the Weber looks pretty sweet.
@macsgrillshack2 ай бұрын
Thanks! Ya it is a great griddle, good size but I will admit it's fairly heavy (which is good) but that makes it a bit less portable to me if that's a factor but I would recommend it!
@adamellistutorials2 ай бұрын
How’s charcole taste vs wood? Any way to save the coal?
@macsgrillshack2 ай бұрын
I would say the charcoal burns cleaner and doesn't have as much of a "smokey" flavor as wood but charcoal still gives good flavor and also gives a longer, more consistent heat, while wood will get hotter and gives a flame for top dome heat. Charcoal can be saved if you cut out the air and seal it off and what's left can be used the next time (lump charcoal) 🍻
@cin8782 ай бұрын
Nice work 👍…super easy..I’m in🇺🇸
@macsgrillshack2 ай бұрын
Thanks!!🍻
@yuleowens64412 ай бұрын
Hey great review. Can't find that masterbuilt fryer. Can you drop a link? Or is it discontinued?
@macsgrillshack2 ай бұрын
Thanks! Ya for some reason they don't advertise that unit anywhere online, I bought it locally in Canada and haven't seen it anywhere else. Might be discontinued? 🍻
@faronsteele87542 ай бұрын
Thats awesome
@macsgrillshack2 ай бұрын
🍻
@chocolatecoca2 ай бұрын
I recommend you get 2-3 new dried logs thrown on before the steaks go in. The dome will flame sear the top of steaks faster than that cast iron will
@macsgrillshack2 ай бұрын
Ya for sure, good call! 🍻
@FreshSqueezedSeider2 ай бұрын
It looked like you were pressing on the griddle top when leveling to check if it was level. Was there something in the instructions that mentioned that? I'd love to see a brand integrate some kind of level indicator into to these portable griddles.
@macsgrillshack2 ай бұрын
No I don't believe it mentions a lot in regards to checking the level of it but it's very easy to adjust the legs by spinning them. It was so out of level on my table that it caused the griddle plate to rock but once again an easy fix. I believe the Halo griddles come with level indicators! 🍻
@vita22003 ай бұрын
How much cure salt to add?
@macsgrillshack3 ай бұрын
The easy ratio is 1 teaspoon cure to every 5 pounds of meat
@jrodeiro3 ай бұрын
Great video. I don't know if there was a record issue or an edit issue but the audio is louder on the left side compared to the right side.
@macsgrillshack3 ай бұрын
Thanks for letting me know, I have no clue why that would have happened!? 🍻
@ericabeth89183 ай бұрын
Can't wait to see the new shack!
@macsgrillshack3 ай бұрын
I'm excited for it!!🍻
@iliapelkonen3 ай бұрын
Good luck with the shack rebuild
@macsgrillshack3 ай бұрын
Thanks! I think I'm more excited for that than moving into a new home!! 🍻
@Abc-we4ry3 ай бұрын
The arc is dope man…🍕👍
@macsgrillshack3 ай бұрын
Agreed!! 🍻
@florian58323 ай бұрын
Hello. Does the front panel of the Dome that is used for baking bread also fit on the Arc? Best regards.
@Abc-we4ry3 ай бұрын
I guess its not working🤷🏻♂️
@florian58323 ай бұрын
OK thanks.
@macsgrillshack3 ай бұрын
I tried to fit it and it does not... 🍻
@jasonking70033 ай бұрын
Great review!! Cheers from a fellow canuck 🇨🇦!
@macsgrillshack3 ай бұрын
Thanks! Appreciate it!! 🍻🍁
@stevefulcher80313 ай бұрын
This may be a dumb question, but how do you keep your griddle and smokers from getting wet during rain. Wonderful set up !!
@macsgrillshack3 ай бұрын
All the grills under the roof in the shack don't really get any rain and the ones I keep outside of the shack have fabric covers to keep them dry. 🍻
@adrianshingler61823 ай бұрын
about to build mine - this gives me some great ideas - cheers from England
@macsgrillshack3 ай бұрын
Awesome!! 🍻
@BigWood763 ай бұрын
Excellent cook, I meal prep tacos all the time, I’ll definitely be using your recipe for the next batch. Here’s a question for everyone corn or flour tortillas?
@macsgrillshack3 ай бұрын
Thanks! I went corn here but gotta admit I'm a flour guy!! 🍻
@daveevans74383 ай бұрын
Very nice setup. I'm going to "borrow" some ideas from you. 👍
@macsgrillshack3 ай бұрын
Thanks!! Appreciate it!🍻
@ericabeth89183 ай бұрын
That steaks looks fantastic! Cheers!
@macsgrillshack3 ай бұрын
Thanks!!🍻
@BigWood763 ай бұрын
Happy Birthday 🎉 Excellent cook as always.
@macsgrillshack3 ай бұрын
Thanks!! It was delicious!! 🍻
@harrybarker14083 ай бұрын
good vid dood!!!
@macsgrillshack3 ай бұрын
Thanks!! Appreciate it!!🍻
@JoJoRo843 ай бұрын
Just got my first traeger, pro 575 and going to give your recipe a try. They look really good! Enjoying your vids. Thanks!