BEEF JERKY How to - Pellet vs Dehydrator

In this video I show you my method for making beef jerky when we make 10 pounds cut from whole eye of round roasts. 5 pounds in the dehydrator and 5 pound in the smoker. I also show you the jerky marinade recipe that I have been using for over 20 years and marinade of beef over night before we get them on the cookers. The dehydrator was set to 160f and the smoker around 165-170f both using hickory smoke for flavor. After 6 or 7 hours the beef jerky came off the dehydrator and smoker, once cooled to room temp they went into sealed bags overnight to equalize the moisture content between the larger and smaller pieces of meat. Then they are ready to enjoy! I always recommend making a large batch because it goes fast! Store in a sealed bag in the fridge for up to a week or in the freezer for longer periods of time to be safe.
If you give this recipe a try, let me know what you think in the comments!
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Music by Slip.stream - "Let It Go" - slip.stream/tr...

[@AlbertoMartinez-o3e]

Very, very important test. Thanks You, from Venezuela

[@macsgrillshack]

I agree! Thanks!!

[@BuQeyeBBQ]

love the way you hung your jerky. I have been doing a lot of jerky lately. couple of videos coming out in the next couple of weeks. just subbed to your channel.

[@macsgrillshack]

Thanks! It's the only way I do it now. Awesome! 🍻

[@bonzo1928]

Nice video and a lot of detail. Appreciated!

[@macsgrillshack]

Thank you!!

[@bc454irocz89]

"smoked jerky just makes sense" 💯

[@macsgrillshack]

So good! 🍻

[@eclexian]

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

[@macsgrillshack]

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. 🍻

[@eclexian]

@@macsgrillshack fair enough. Thank you.

[@georgemearce7658]

At what temp did you run your Traeger? i have the older Texas model and i ran it around 175F and fired an Amazin' Smoke Tube at the same time for extra smoke.

[@macsgrillshack]

I usually run between 165 and 180 so that sounds good to me, good move with the smoke tube! 🍻

[@spaaggetii]

I just brought a "Really" cheap dehydrator, only $39 AUD (26.56 USD), seems decent enough to get into dehydrating before I get something better.

[@macsgrillshack]

Awesome have fun trying new things on it! 🍻

[@Norecording77]

Hi, what kind of pellets did you use? I tried it with apple wood and the smoke flavor is to overpowering

[@macsgrillshack]

I like to use Hickory with my jerky but it is stronger than apple, apple is on the milder side as far as wood goes. You may want to try less time in the smoker perhaps if you find the smoke too strong

[@marcelgaud]

I don't understand "WHY" you even use any type of CURING SALT?

[@macsgrillshack]

Reduce harmful bacteria growth, shelf stability, texture, color and flavor.

[@aaronlowther7170]

It’s pronounced “wister sheer” not “wash your sister shire”

[@macsgrillshack]

Ahhhh ok my bad! 🍻

[@aaronlowther7170]

All good mate, keep up the good work

[@AVENTUS7777]

@@aaronlowther7170You such a nazi