Better Than Store Bought, You Have To Try This Teriyaki Beef Jerky Recipe

[@trailerparkcryptoking5213]

Tip: like he said, the longer you marinade, the better! True, very true! Overnight at a very minimum, but 4-5 days is best! After 4-5 days the meat becomes a dark color because it is marinated to the core and super flavorful! I use 2/3 Worcestershire, 1/3 soy sauce and a good splash of liquid smoke. Then a bunch of Lawrys seasoned salt and garlic granules just before dehydrating! Perfect!

[@Roger__Wilco]

wow 5 days, that sounds way overkill to me especially for a thin cut like jerky! (even though the cuts in this video are WAY too thick)

[@trailerparkcryptoking5213]

@@Roger__Wilco try 5 days and get back with me....I did it unintentionally one time and afterwards it became my new standard!

[@Roger__Wilco]

@@trailerparkcryptoking5213 Fair enough, I'm going away for a couple weeks but I'll try it when I get back. Even though I'll be itching to just use it by day 2 lol

[@d.b.1176]

I normally do a day.

[@AedanBlackheart]

​@@d.b.1176literally all you need.

[@Sinisterbvnny]

Tip: when sealing a ziplock bag, fill a bowl with water and dip the bag up to the top, then zip it. it will push all the air out

[@Irish_Jinx]

Great comment. Forgotten tip

[@kendalhunter1537]

Or use a straw lol

[@updownstate]

@@kendalhunter1537 And inhale raw meat air? No.

[@DEMON_CHILD709]

Great tip

[@MSmith-jf5wo]

@@updownstate "Raw Meat Air"...! Haha...! Over in "Third-World" countries (France, for example), the eat Raw Horse Meat..! Steak Tartar! (No, I'm not eating THAT, either!). Lol

[@NoCapAZ]

Quick tip! When pulling the jerky off the grill put it in a paper bag so the meat can breathe. Helps keep the pieces moist

[@ChristopherFalletta-rh9jf]

I’ve been making jerky for a while now and realized that top round or eye of round are good lean cuts of meat but they aren’t cheap but the cut of meat that nobody talks about that is arguable better and cheaper in my opinion is skirt steak it may have a higher fat content but it can be trimmed off and to be honest with you the prep is a 1000% easier than chopping up one of those 1 and a half pound roast and I can get double the meat for the same price

[@alistairclark6814]

If you like a more classic cowboy jerky air dry it before smoking to form what is called the pelicle and reduce moisture. The pelicle is the shiny surface you see on good jerky that in my opinion is an absolute must have quality. The smoke flavor also sticks much better with the pelicle. Smoking meat high in moisture without the pelicle results in the meat cooking instead of curing.

[@markbartholomew2016]

The main reason one slices the cuts with the grain is if in a backpack, the jersey will not break up as much. If making Pemican, cut cross grain so it will powder easier.

[@RobertBonner-vz1bb]

The main reason why you cut with the grain is the meat will be more tender meaning it will make it easier to chew

[@CarbageMan]

Eye of round has always been my choice. I slice across the grain with a cheapo meat slicer. The freezer firm-up is also something I do. I go with about an eighth inch, but then again, I use a slicer. You can get vacuum containers for FoodSaver type appliances, which make marinating go faster. I also use a vacuum attachment to store it in mason jars. My recipe is similar to yours, but I put a little lime in it to add some dimension to the "kick."

[@updownstate]

Why am I reading this at 6 a.m.? Now I'll have to get up and make an egg sandwich. No one to blame but myself.

[@Severris]

How long will they last in your mason jars? I'm also considering vacuum sealing them and keeping them in the freezer.

[@CarbageMan]

@@Severris Properly prepared and kept refrigerated, I wouldn't worry a whole lot. Of course the old joke about beef jerky is "I don't know how long it lasts, because it's gone in a week."

[@rejeannagwynn5665]

How long will the jerky last?

[@GrantBonta]

Great. Can’t believe the difference between not doing that last step of bagging it and doing it. Great tip

[@tashareber7381]

How long (approximately) is the jerky good for after dehydrating?

[@oldfilmguy9413]

Clear, concise, and great results. Thank you!

[@MrRutabager]

Thanks for the video, Got to try your recipe in my dehydrator.

[@desmondjr88ActBoldly]

This is a must try! The tender cut, across the grain, sounds like it’ll be my favorite. Thank you!

[@stephendoherty1275]

Great teriyaki recipe. I'd add a little ginger too! I do like the simple ones. Have you ever used an oils in yours? I think a tablespoon or so would be good for flavor and texture, but would shorten the shelf life going rancid... To share my Go to recipe: 1 C. Soy sauce 1 C. Worcestershire sauce 2 Tbsp. liquid smoke 2 Tbsp. black pepper 2 Tbsp. Fajita seasoning Cure as desired.

[@updownstate]

When I was a kid in Colorado 60 years ago jerky was so hard that it took an entire day of sucking and gnawing to eat one strip. This looks much more humane!

[@MVDA194]

your channel really improved, much respect how you grew this channel in this competitive bbq youtube space

[@GrillinWithDad]

Thank you so much! I appreciate that!

[@iancameron198]

We're can I find the recipe for this jerky​@@GrillinWithDad

[@trcass1]

great segment. i use a similar recipe. i use my ZGrill smoker and just put it on smoke and do it for a couple of hours. thanks for sharing.

[@jerryodom7358]

Everyone should try using a lot of Caraway seeds for even more flavor….makes jerky meat taste amazing….

[@ClydeIsHungry]

Awesome video! Q: How do you store it and, how long does it last stored? ✌️

[@toxicbangbang]

Thank you for the video!! I've watched 5 videos before this, and yours was the most helpful. I'm going to try this for the first time, and I'm much more confident now. So many folks in the contents have had great tips as well.

[@lot-a-timers4507]

Did I miss the LINK showing how much of each ingredient to make the marinade? I’m brand new and this will be my first attempt at beef jerky…it looks SOOOOO good!!

[@nascararmy0513]

What's the exact measurements for seasoning/marinade?

[@vernervanschalkwyk2280]

Goodness, now i know the difference. We marinade longer pieces of beef normally with a nice layer of fat on the one side for about 24 hours, also in a blended marinade of your choice. Then we hang the raw marinated meat in a meat drier with a fan for about 3 to 6 days, depending how dry you want it. We do it with venison meat too as well as with raw beef sausage (wors) as we call it. Your jerky looks nice, though. Will try and make it for sure.

[@makaylaforbes6719]

I love teryaki jerky! Im gonna be trying this soon. Why pay through the nose for a small handful of this stuff when you can make easily 5x the amount for the same price?

[@AnbieeC]

My mum makes it with just plain salt n it tastes super good.

[@johnveca2979]

Great vid. Simple recipe and to the point. Leave that bag of meat in the fridge for 2 days.

[@dagnard5707]

if you partially freeze the meat its easier to slice thinner

[@Texasmade1976]

Looks good I do that with my deer and goats every year

[@makaylaforbes6719]

Ok i just checked out your store. Which of your seasoning mixes would you recommend for doing these projects?

[@deanablythe9394]

Thank you, this video was very helpful, and much appreciated.

[@barb9863]

Looks great! How do you store it and how long can it be stored?

[@GrillinWithDad]

I store it in the ziplock bag to limit the exposure of oxygen. It's OK for a few days

[@Djh54]

I make beef jerky all the time,, my favorite is to just cut it and use a lot of pepper and a little salt on both sides.. But the way to store it is in a freezer bag in the freezer. Just take out what you want to eat and put the bag back in the freezer.. You will finish the bag before it ever gets freezer burnt and it is very good right out of the freezer!

[@ArmchairExpress]

Using a leaner cut is better because the fat goes rancid before the beef goes bad. But I also usually eat all of my jerky before that could ever happen 😆

[@wakeuptoBlessings]

There’s no curing salt, so how long does this keep? Is the finished jerky safe at room temp for a day or two?

[@jakethesnake9528]

What are the measurements for your suggested receipe? Went to your receipe blog and this wasn't listed?

[@hbgriss]

Once it dehydrates it’s about hlf the weight. Cost about the same as some store bought when you factor in moisture. Then factor in 4-5$ bottle of teriyaki….

[@charleste12]

But no chemical sh!tstorm

[@kevinsnyder8448]

Nice video bro . Ima give your recipe and method a try. ❤

[@rickhaile2190]

Looking good! Minus the red pepper flakes. Don't like spicy food.

[@jimmiller3838]

So how long will this keep? Wondering about using a food sealer and throwing it in the freezer - 6 mths? 1 yr? more?

[@CarbageMan]

That's a common question, and the most common answer is "I don't know-it's never around long enough to find out!"

[@michaelmarks5661]

Great video. Just a tip put your meat in the freezer for a hour it's easier to cut.

[@vernervanschalkwyk2280]

Never had beef jerky in my life. Living in South Africa we make biltong, which is aparently close to jerky.

[@alistairclark6814]

I absolutely love biltong! I have built a biltong drying box at my house and often make it when I need a change from making jerky. It's nice not having to smoke it too as I can make it indoors.

[@yardsaleuw3075]

How much does the jerky weigh after its made? Is the price of making it cheaper than buying it?

[@mindwarp1966]

THANK YOU FOR GIVING THE COST ... looks delicious dude.

[@daniliedoina2261]

it really depends on the meat, store and country. lately i doubt its that cheap

[@RandThompson-dd3sk]

I prefer forking the meat thoroughly for maximum marination and subscribe to the 4-5 day soak too.

[@mondo-ji1td]

Can't wait to try it 😊

[@offsetluv2648]

Tip: smoke at 150 for three hours, flip 1.5 hours in.

[@wolter3179]

Are the degrees in Fahrenheit or Celsius or kelvin? I wanna make this

[@lukeheidmusic]

Just from the sound of it, Farenheight. 180 Celsius would be WAY too hot. Probably not measuring in Kelvin lolol.

[@nimrodchen9795]

What size wire racks are you using in the XL egg ??

[@allanilett1215]

when you say 180 - 200 degrees are you talking Celsius of Fahrenheit?

[@TexasRLJ]

How long will this last?

[@makaylaforbes6719]

I might even try this marinade on a chunk im roasting too

[@davemelsha9483]

I prefer to put the meat and marinate in one of my plastic vacuum seal containers then vacuum seal the container to marinate and put that in the refrigerator for a couple days.

[@shepshape2585]

Those are supposed to be 1/4" slices? Dude, those are steaks.

[@daniliedoina2261]

might be a bit too thick to your liking but thicker jerky is so much better

[@shepshape2585]

@@daniliedoina2261 It’s funny you say that because the wife recently bought two packages of bottom round that had already been sliced, and they were thick. Maybe not half an inch, but close. Nothing I could do about it so I marinated them and smoked them up this past weekend and I have to admit, thick jerky is amazing.

[@Liverpool1616]

I still prefer my jerky on dehydrator with liquid smoke. I dont know why But I much prefer it and thinner slices than my smoker

[@CarbageMan]

Me too.

[@peteriuliano]

Great video, but what is the shelf life?

[@rexkreusel4127]

The cutting process is important… the name is the key … you are supposed to shave the outside off like a mill shaves a log to make plywood … that’s the term jerking …

[@michaelmelling9333]

Thanks, I'll give it a shot!

[@skipdog9912]

Use to love your vids on Instagram, but after getting booted off there, nice to see more vids on KZbin! Great content as always!

[@jeffnabors833]

Can other meats be used? Fish? Foul? Any recipe changes? I know and have tasted venison.

[@robertkat]

I use a vacuum sealer.

[@WilliamVega-ct1qw]

If you don’t have a GreenEgg can you use a regular charcoal grill? Thanks

[@GrillinWithDad]

Yes

[@richardtrammell7521]

Thanks for the info 😊

[@cloudlog2659]

Looks great, Thank-You for posting. Is the recipe up somewhere?

[@GrillinWithDad]

I do have a beef jerky recipe up on my website. Grillinwithdad.com

[@hauntastic158]

Your marinade is godlike..

[@nickdennis4921]

Before I try it, how do I store the leftovers and how long will they last?

[@GrillinWithDad]

Store them in a ziplock bag in the fridge. Can last up to a week in the fridge

[@jerryhermann7233]

This is one recipie i gotta try. Love jerky.

[@GrillinWithDad]

It's so good!

[@susanscovill6817]

Very good explanation on cutting meat for jerky. Teriyaki is my favourite. Bon appetite from Canader eh!

[@ammaheinon]

The country where 6,99$ a pound for beef was last seen in 1952.

[@pweetypoo]

How do u dehydrate it without the tools? The old-school way?

[@AedanBlackheart]

Define old school... you mean just letting the meat dry on its own outside in places like africa?

[@wendycannon9049]

Liked, hiking, camping, lake, summertime or granola bars.

[@jerrycantrellmusic-id]

Hello, 👋 did you try the recipes ?

[@skipdog9912]

Does this have to be refrigerated after it’s done?

[@VinceBlack536]

No

[@CarbageMan]

I would, or consider using curing salt.

[@tylershannon6228]

Is this shelf stable or do you need to fridge it?

[@alistairclark6814]

It's not cured. It will need a fridge. It has lots of moisture and smoked at a hight temp cooking it rather than curing it.

[@michaelquinn6303]

Recipe And how much to put in

[@victorlui5955]

I love beef jerky Maciek!!! It's my favorite snack. 😊

[@GrillinWithDad]

It's so good!

[@robinminnesota5491]

Can London broil be used??

[@AedanBlackheart]

Of course, steak, ground beef, any meat can be jerky including spam.

[@CarbageMan]

London broil / round is popular for jerky.

[@keekeemyfirstcat8410]

Geez, those frog BBQ cookers are $$$$.

[@ChillTube2010]

OMG, I am going to hang this in my halogen oven for a few hours. Thank you so much for sharing ;~}

[@billgolcher2537]

mmm

[@fafoinnernet]

Nice marinade 😋

[@Phil-ww1dv]

Yeah...buddy.

[@michaelboldys3330]

Thank You!

[@velocci6666]

Should you store it in the fridge?

[@GrillinWithDad]

Yes

[@jamesochs2376]

could you add liquid smoke to the marinade if doing it in the oven

[@GrillinWithDad]

you could

[@CarbageMan]

I use liquid smoke with the Nesco dehydrator.

[@agauerm]

I only use salt

[@rubencastilleja6163]

Nice job

[@donnamcl6134]

Wish I was your neighbor! Another one I gotta try! TFS

[@GrillinWithDad]

Nice!

[@mattwoods8381]

Did exactly as you said to do, cooked it at 180 degrees and i have 4 pounds of charred meat that now has to go in the garbage can.

[@Paleotech1]

Interesting.did mine in an electric Master built and it came out perfectly.

[@louise420.7]

Mine came out like charcoal too! Trashed it

[@yardstickwhack]

Did you use oven or grill? Another channel said that if you use an oven, you should increase temp a bit but also Crack it open and leave it in longer (5-6 hours).

[@mattwoods8381]

@@yardstickwhack I used my oven.

[@9marcosribeiro]

Celsius or Fahrenheit??? 😂

[@ralphtheisen6174]

Good info

[@TheSilvercue]

You have viewers in USA and Europe and elsewhere , so maybe worth saying whether you are talking centigrade or Fahrenheit

[@derontucker7173]

You don’t use any curing salt?

[@GrillinWithDad]

Not needed

[@garypeterson3628]

Great video. I wish you had weighed the jerky after cooking to show yield. That is the contributing factor to the high cost of Jerky. I bet it's close to store bought, but I'm sure much better. $12 meat, $4 Teriyaki sauce, $2 extra spices and honey, $3 charcoal, Zip-lock bag, gloves clean-up products for the grill grate, etc...At least $22... Yield...maybe 3/4 lb. That comes to a cost of $29 a lb. for the finished product. That isn't cheap !! Homemade Jerky is best suited for hunters who come home with 100 lbs. of game meat. BTW, that's how Jerky was invented, as a method of preserving meat. Still a great video. P.S....Just checked, store bought Jerky is under $20 a lb. I guess you pay for quality, Thanks.

[@updownstate]

I'd rather have lox. It's just a tad more expensive.

[@garypeterson3628]

@@updownstate LOL, so true, It's just a little rough on your backpack. Now Salmon jerky is another story. I say lets just stay home in the A/C out of the heat and humidity, grab some Lox, a bucket of cream cheese, some sliced Vidalia onions, and a loaf of fresh baked bread. Yum

[@owlindsey]

I thought Leonardo DiCaprio was teaching how to make beef jerky for a second 😂

[@ubroberts5541]

I cut the beef with the grain. Much better.

[@justuschmiii3173]

TNX 4 VID LOL

[@morgangentle1515]

You want to go with 1/8 th thick cuts a quarter is way to thick

[@chadhill5354]

lol to be fair the slices you are cutting are no where 1/4 inch lol those are like half inch lol at least.

[@BlackSheep883-d7n]

155 degrees

[@notademonrat]

lol when i heard him say the price i was like wtf then i looked and saw how old the video is. Good luck getting it for that price today.

[@STEPHANIEH70]

I used to make homemade jerky, but meat is not in my budget anymore, and it’s expensive to buy, so no more jerky for us.

[@stevencook1050]

everyone who loves making their own jerky should also buy a meat slicer.

[@natwynn5593]

Tenderer not more tender.

[@rosspassero3913]

Peices to thick, $12 for about 16 Peices

[@Paleotech1]

Nope, perfect and doesn’t eat like plywood

[@Roger__Wilco]

@@Paleotech1 Honestly to me this just seems like it comes out like way overdone steak from the unnecessary thickness, much more like plywood and I wouldn't even call it jerky.