BEEF JERKY How to - Pellet vs Dehydrator

Рет қаралды 28,427

Күн бұрын

Пікірлер: 40

@michaelroberts9135 2 ай бұрын

Not sure if it was your idea to hang the jerky in the smoker, or someone elses that you found and used, but it is brilliant! LOL! I can't believe that I hadn't thought of it. Plus I have watched many other videos about smoking jerky and the biggest issue with all of them is grill space. Everybody that grills, BBQs or smokes has skewers hanging around in a kitchen that they rarely use. Hanging them on skewers cures the problem! Thanks!

@macsgrillshack 2 ай бұрын

Thanks! Ya I've made a lot of jerky over the years and this is the only way I do it now. 🍻

@jonedmondson8387 14 күн бұрын

I’ve made a few hundred pounds of jerky on the smoker, I use the same method you do for prep, except I cut the eye of round in half lengthways once before slicing, same marinade

@jonedmondson8387 14 күн бұрын

Good idea with the skewers

@macsgrillshack 14 күн бұрын

Awesome, ya she's a pretty solid jerky recipe if you ask me. Been using it for as long as I can remember!

@macsgrillshack 14 күн бұрын

Thanks! 🍻

@bonzo1928 3 ай бұрын

Nice video and a lot of detail. Appreciated!

@macsgrillshack 3 ай бұрын

Thank you!!

@BuQeyeBBQ 3 ай бұрын

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 3 ай бұрын

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

@bc454irocz89 3 ай бұрын

"smoked jerky just makes sense" 💯

@macsgrillshack 3 ай бұрын

So good! 🍻

@AlbertoMartinez-o3e 11 ай бұрын

Very, very important test. Thanks You, from Venezuela

@macsgrillshack 11 ай бұрын

I agree! Thanks!!

@DangerZone-w6y 2 ай бұрын

You all still have electricity/internet down there in Venezuela?

@eclexian 5 ай 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

@macsgrillshack 5 ай 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. 🍻

@eclexian 5 ай бұрын

@@macsgrillshack fair enough. Thank you.

@elievanoff5007 2 ай бұрын

I make a marinade for venison with soy sauce, hot sauce, garlic, ketchup and liquid smoke. About 3 hours in I'm going to pull each piece off and dip them in my favorite pub hot honey sauce that has crushed red pepper for texture and added heat. The pieces are cut around a ¼ inch thick. Do you think 4 more hours will help the honey sause caramelize? Or maybe longer? My machine is not adjustable it's set at 165° I may just have to keep checking on it. Cool videos man very inspiring!

@macsgrillshack 2 ай бұрын

That sounds like a fun recipe to try! I would try make sure it's mostly dried before saucing as I'm unsure of how well it would dry after. 165 might be too low to caramelize but it should thicken up good but give it a try and see what happens! Let me know how it turns out. 🍻

@elievanoff5007 2 ай бұрын

@macsgrillshack really appreciate the response! Should I consider blasting them in the oven @400° to carmelize the honey sause maybe? I might take a handful of the lot and blast them for a few min and see how it turns out

@macsgrillshack 2 ай бұрын

Ya that could work, give it a shot!

@ShawnSummers-xc4je 5 сағат бұрын

What temperature did you keep the smoker at?

@spaaggetii 3 ай бұрын

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 3 ай бұрын

Awesome have fun trying new things on it! 🍻

@georgemearce7658 3 ай бұрын

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 3 ай бұрын

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

@Norecording77 4 ай бұрын

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

@macsgrillshack 4 ай бұрын

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

@westall1966 10 күн бұрын

You could cold smoke the meat with a cold smoke generator for 1.5 hours then into the dehydrator. That way you control amount of smoke. I do that with sockeye salmon jerky. Just make sure it’s cool day or at night. Smoke only penetrates meat for the first 2 to 3 hours anyway.