Bone-In Beef Jerky! | Chuds BBQ

[@siscoismyhomey]

This is one of my favorite cuts ever, but I never thought if making jerky with it. Definitely making this!

[@francisrizzo1529]

Sweet '71 Cuda with a shaker in the Knife roll!

[@richsellskc]

Yes, "extra manly" cooking, eating, is always a good thing, anywhere, anytime. Nice job!

[@smokinwithsteve]

That bone-in jerky is something special there, Bradley!

[@michaelduncan2759]

You should petition Meat to send you one of their dehydrators, I love mine.

[@jbauern57]

Love the items you put in your knife roll.

[@lx2nv]

Well done! I've never used pear, I usually use pineapple juice, worsterchire, soy, black pepper, cayenne, garlic, onion and salt. 80% if the time, it works all the time.

[@paulprosser16]

Definitely going to try this. I love thicker cut beef jerky. Great videos as always and the boot snake makes me laugh every time. Love this channel!

[@cirvi17]

How do you reckon this cut would go done in the style of biltong?

[@thefatherthesonandtheholys9508]

Hoping one day we’ll see you make a brisket on a Kamado style smoker. Thanks for keep bbq interesting tho. Love all the unique cooks.

[@superflyp0]

❤GREAT IDEA 💡 🎉 I WANNA TRY THOSE WHEN I START SELLING MY TENNESSEE COWBOY BEEF JERKY 🎉

[@jimcole2648]

The bad of this cut is making sure you wash them first to get any bone spurs off. That is step one a must.

[@leighbrowne8863]

Boot snake! Awesome!

[@rexhua4833]

Language of fantastic foods🤤

[@absoz]

Must do some more jerky - it’s relatively simple, and the end result is absolutely fantastetic for sure

[@festerofest4374]

I've been thinking the same thing. I however do look at it as quite a bit of work though. Between slicing the beef and cleaning the slicer, and later cleaning the racks of the dehydrator (the worst part), it keeps me from doing it more often. My dehydrator holds about 8-9 lbs of sliced beef, so at least I get a good-size batch to make the work more worthwhile when I do talk myself into making a batch.

[@absoz]

@@festerofest4374 I don’t have a dehydrator, so all done on the bbq (Weber smokefire ex6 - so decent amount of space as well) … would love a dehydrator, same with a grinder and sausage stuffed and… but kitchen cupboards are already straining 🤣🤔 I think I have some pre cut meat in the freezer - off to check

[@festerofest4374]

​@@absoz For those who really want to make jerky a dehydrator is the way to do. Control over the heat is really good to have for best results. Hot and fast isn't ideal. I don't know what temp I dry at but I think it's a lot less than 200. (I'll try to remember to put a thermometer inside next time I do a batch, because now I'm curious. I go by the temp dial which is just marked from high to low, and I know where I always set it on the dial. 6 hours for jerky sliced fairly thin... definitely thinner than those slices Chud was doing. The one I have is the size of a small dorm fridge, so you definitely need some space to store one. Mine has 10 racks @ 18" x 18" = 22.5 sq ft of drying space. So a little more than 2/3 of a sheet of plywood for space visualization, say for comparing to a certain grill size. Because of the labor with making jerky I like to end up with as much as possible. I just freeze it bags and good-to-go. Ugh.... I just wish someone would do the cleanup for me!

[@MrWillowbeard]

Jersey looking stronk! Excellent video, as always!

[@mattdavis7764]

Think this marinade would work for a batch of regular jerky (say with eye of round or London broil, which I typically use)? Would you add or subtract anything, other than upping the amount of soy? Cheers!

[@flaviomejia]

Hoping someone chimes in on your comment. I’m curious if this would work for those two cuts as that’s what I normally use also.

[@Zaral7]

Chud is a madman.

[@tjazz89]

Nice ride! Hehe. I am gonna have to try this too. Gonna go bankrupt trying all the things I want to try hahaha

[@Juan.GuerosMiches]

Have you had these in a mexican style marinate? grilled hot and fast.

[@Anthony-bc2cw]

Damn this is an awesome idea, I plan on trying this one for sure!

[@pameladunn7346]

can you pull out all the stops and make some off the chart - Pastrami and or Corn beef , that in my option is one of the best things you can do with a Brisket .. thank you 😁

[@kamj6607]

i remember you mentioning this in another video. you're really on top of it with all these recipes man!

[@kevinwill8542]

i been thinking of doing korean bbq ribs

[@SuperPfeif]

This was really cool sir!

[@Mr.Schweetness]

could probably get it to be a little more shelf stable by using more of a biltong marinade. The coriander in it would help with the antibacterial properties, even though it isnt a usual Korean ingredient.

[@blueenglishstaffybreeder6956]

You should try lamb jerky and if you can get it by some miracle, kangaroo jerky, such a lean meat perfect for jerky

[@TMac0925]

Because who doesn’t break out the knife set and say to themself “ya know what I’d like to do right now? Play with hot wheels!”

[@pflick13]

Looks awesome!

[@richardtlemmer8712]

Biltong. Biltong. Biltong!,and then he can build the Chuds Biltong Dryer and sell it,and then making a smoked biltong brisket

[@PWNHUB]

That is speaking my language 1000%

[@gregmojher4912]

Chud's Jerky I'd buy it

[@carlmartin4577]

And the sprite

[@jxff2000]

Blood sausage WHEN???

[@meme-yc4ks]

Matchbox car?

[@CH-ec5on]

A toy car!

[@dchoi0720]

YES 👏👏👏

[@aaronwunderlich3070]

Tablitas cut!

[@nalaselbats3525]

Wait a match box car cool

[@keithchase7579]

short ribs make for some great hamburger meat

[@keeper2960]

Where was this video last week when i made these and they were terrible!

[@coventrywildeheart7108]

Gaaaaaahhhhh, THAT fly emerging out of your mountain of jerky at the 7:59 mark ... noooooooo!

[@martinflores7354]

Mexicans call it tablitas that I find a Mexican meat markets

[@davidloter5391]

Me Likey.

[@tankerd1847]

I like jerky a little more dry myself. Commercial jerky is too soft, too chewy. I like to have to gnaw on a piece of jerky a bit.

[@keithgray8222]

Wheres that CUBAN video?

[@leoameoso820]

Hot wheels or matchbox car?

[@pieterwesterink50]

I thought fat wasn't really suitable for dehydrathing, cause beef jerky is usually made with very lean meat and for my dehydrathed hiking meals I always make sure all the fat is gone

[@Friendlygiant666]

Have you ever made something that seemed like it'd be good but turned out horrible?

[@printingthepokedex2636]

Biltong. Biltong. Biltong. Will keep championing biltong till you make a video about "this annoying commenter kept demanding I did this and I was so glad I did"

[@shaquilembongenimpofu9057]

Exactly, biltong😶‍🌫️South Africa where you at

[@dafarii]

@@shaquilembongenimpofu9057 we're here, spreading the gospel!

[@Dexterity_Jones]

Biltong is so over done and over rated though

[@KGFishyFingers]

I had Kudu biltong.... tastes like camel shit. That stuff is gross.

[@fredrikstalnacke6408]

👢🐍

[@taccosnachos]

Bone in jerky looks great! Love sucking on a good bone every once in awhile 😉

[@namgyungtae]

레시피에서 파를 갈아서 넣으면 안되요

[@CarelessForce]

The problem with marinades is they only actually impart flavor if there's acid and/or enzymes to denature the proteins, and even then it barely penetrates. So if you're going to wash it off after, it's rarely worth it, especially if there's nothing denaturing proteins in there. If you want that flavor to really come through on the jerky, you'd probably need to make a dry powder that can stay on the meat through the entire process, not sure how you'd do that with these ingredients, maybe instead of using it as a marinade, dehydrate it and grind it into a powder?

[@VirginiaBronson]

I believe that pear provides the enzymes for the job

[@UKrainian-in-UK]

Ukraine see)

[@michaelmiller1109]

Porter Road has been pushing these in promotional texts, they should have aligned it with your video. I had no idea what to do with these, so I didn't click.

[@cannistershot2277]

Definitely going to try this! A couple days ago '2 Guys & A Cooler' posted this video making bacon jerky (kzbin.info/www/bejne/jZWmk4Ojlpqphc0). Trying that one as well.

[@RazDaz74]

Didn't seem like enough salt 🤷‍♂️

[@daltonstalvey1098]

Definitely definitely don’t crack the door to your oven if you finish these in the oven. There are mechanisms in there to control the amount of carbon monoxide that are completely overridden if you don’t fully close the door. If you dehydrate like that for a while, it could kill you

[@maxmcgar5732]

Is carbon monoxide produced in electric ovens?

[@charlesh.1904]

@@maxmcgar5732🤣

[@maxmcgar5732]

To reply to my own question, no electric ovens do not produce carbon monoxide by any way that we humans and our technology could detect, I'm sure if you put wood or fast starting charcoal in them it will make carbon monoxide

[@vog51]

Luv ya bro but the boot gimmick has expired. Sorry :(

[@richarddegise6396]

Leaving KZbin. Do you use another platform?

[@michaelroberts5111]

He does what he wants he doesn't respond to viewers

[@KGFishyFingers]

Why???? Just why??? So you could possibly choke? Whats next? Minced Pelican cubes? These cook channels are going off the rails! But I like it....