BEEF JERKY - homemade beef jerky - MAPLE BOURBON FLAVOR

[@karlovoinc]

Very professional

[@AndresSmokingHotFoods]

thanks so much... its greatly appreciated....

[@andrepatterson7058]

First 👍🏽👍🏽

[@AndresSmokingHotFoods]

thanks so much for watching..... this was inspired by you...

[@andrepatterson7058]

​@@AndresSmokingHotFoodsgreat video and awesome tips. Thanks for sharing this recipe. I'm going to do this recipe maybe this week or weekend, lol

[@AndresSmokingHotFoods]

@@andrepatterson7058 that's awesome... you are very welcome..... have fun with it and if you have any questions don't hesitate to ask....

[@diethertvonnickisch-rosene5959]

Well done, another tasty batch.

[@AndresSmokingHotFoods]

thanks very much.... i love it...

[@sharky0w056]

That beef jerky looks absolutely stunning, greetings from Germany!

[@AndresSmokingHotFoods]

Thank you so much... I really appreciate that... I am very passionate about my beef jerky and everyone that's tried it loves it.... 😁...... and that is awesome because I still have family over there in Germany..... I haven't been back in a long time though....

[@Cre8tivewelding]

The guys at work love it!!!

[@AndresSmokingHotFoods]

Awesome... I hope so :) ... I have lots .....

[@BryanMcGowan]

Need more

[@AndresSmokingHotFoods]

Soon.. lol.. I'm making a big batch of hot, probably this weekend..

[@jeremymcmichael7371]

Is that Canning pickling salt?

[@AndresSmokingHotFoods]

hi,, no... i use salt with cure in it,, Sodium Nitrite... its just safer when making product like this (against bacteria)... or what people call Pink Salt... here in Canada as a normal person you can't buy it on its own, but you can buy it pre mixed with salt... thanks for watching...

[@mitchellroberts9914]

What temperature was the smoker at

[@AndresSmokingHotFoods]

Thanks for watching .... I keep the smoker between 130-150 F..... you aren't trying to cook the meat, just having the hot air pass over it to pull out the moisture... that's why typically my batches take around 4 hours to make.... thank you...