Easy to Make Beef Jerky with Ground Meat

[@operatordirt4611]

I watched this whilst eating beef jerky, I don't regret it.

[@doglegjake6788]

a few years ago my neighbor bought that gun and seasonings , he called and said you gotta try this jerky i just made , i went over there and checked it out and i can say it was the best beef jerky ive ever had it was really the best , i called the next day and asked if he had more it was that good !!!!!!!!!!!!

[@BasedGarlicMan]

every time he says "Jerky Gun" a bald eagle gets its wings.

[@rainbowplacer]

That's internet gold right there. Cracked me up pretty good.

[@JorgeL721]

Proud to be an American!

[@ZebLewis]

Merca baby 🇺🇲🦅

[@JudiChristopher]

WOW... I didn't know you could do this... Thank you for sharing this great idea.

[@sailingsolar]

I like how you pause at times and give us a big smile between scene changes. Nice touch! Cheers

[@idk8964]

I came here just to see how the gun worked and ended up watching the whole video.. You're good!

[@em1838]

Nicely explained, very thorough and informative. :)

[@anitalornie1743]

Excellent tips and great clarity - thanks!

[@71160000]

I tried one of the jerky guns years ago. The cure you add is so strong all you can taste is salt once the meat is dried. Buy a lean roast, cut it into strips, season, dehydrate and you have good eating jerky.

[@kimberlytaft276]

This may be a stupid question, but I am new to all this, do you cook the meat first?

[@71160000]

@@kimberlytaft276 Beef no. You dehydrate it from chilled. Pork and chicken you cook first. Hamburger requires cure to prevent it from growing bacteria internally. That's why you use a roast or other thick cut of beef as bacteria is generally only on the surface of the meat. Once you remove most of the moisture from beef it won't spoil for a long time. Even the american indians dried buffalo or deer meat and then minced it up into pemmican( a mix of meat and rendered fat) as a storable food. Sometimes they'd mix dried berries into it for more flavor but that reduces the shelf life.

[@jessebecht4478]

I did mine in oven very top. 200 for 2 HR. Lined a rack on bottom to catch drippings. Cook on warming rack till I could roll on to oven rack and restart another warming rack.

[@suziethefoodie]

Amazing! You make it look so easy and now I'm hungry. :)

[@bonghornleghorn761]

Let's put ground meat in a caulking gun! Woo! Great invention hahaha

[@bradgillis3701]

Neat video. i never add suet or fat to my deer grind. it will make the jerky taint faster if you try to hold it any length of time in the fridge or freezer. now if it gets ate up within a week or two go right ahead and add fat. As one of the previous commenters stated id be leery of letting it sit out 3 hours. Im opinionated, ive been making jerky for almost 4 decades. round sticks are easier to make and store. theyfit better on the trays too but its hard to beat the strips for snacking.

[@fpsfreak4079]

+brad gillis what is your way of mking beef jerky/

[@bradgillis3701]

I rarely make beef jerky, mostly deer. But when we do beef jerky I like the eye of round roast. The butcher will "jerky slice" it for you. We marinate it over night in soy sauce and orange juice diluted with water. Next day we lightly sprinkle commercial jerky salt/cure and seasoning. American harvester brand is good. I also like LEM products and they will send you a free catalog(its nearly my bible). Then into the dehydrator(ours is an American Harvester) for 6-8 hours. Halfway thru we flip it once and rearrange any that arent evenly drying. If the humidity is high we have had to run it up to 10 hours for 7 trays. The dehydrator came with 5 i think but I bought 5 more. For ground meat jerky I will run all 10. Ground meat is a different process. Dry ingredients go in with just a little warm water. I can give you my exact ground meat recipe if youd like it. Its the one thats most requested around here.

[@ghostofmars83]

Great Video! The Jerky looked very tasty... Thanks so much for sharing!!!

[@TonchyShultz]

Very interesting ..I like them from time I came from Germany ,, Thx for presentation and best regards from Canada 👍🍁💕🍷🍸🍁✌

[@vickyferreira3259]

awesome video, I'm sooo trying this!!! I want the jerky gun!

[@SchwagersBBQ]

Excellent job! Well done and looks simply amazing! Best regards from Germany, Schwager´s BBQ

[@vivianctk]

What a fabulous idea!!!

[@TheLoobis]

What an interesting kitchen.

[@garykentner7557]

Not a grease gunna Caulking gun great video just got one and buying a big chief smoker we have 2 beef in all the freezers looking fwd to smoking a lot can’t wait never used a jerky gun or made hamburger jerky sounds awesome thanks and pepperoni too way cool

[@aaronsvlogs1548]

Your videos are awesome! make more beef jerky videos

[@joecronkhite8164]

Are the windows in that house caulked with meat?

[@shutupandbendherover4691]

Joe2 DaC LMMFAO! 🤣🤣🤣🤣

[@sharonrice5634]

Huh. Looks suspiciously like my COOKIE gun. Only thing I don't think I have is the wide flat nozzle. But it does have the round for dessert filling.

[@r1234x67p]

my question is simple. could you perhaps take apart pre-made sausage and use the filling for this method too?

[@TheBabyMamaFeeder]

Why would you do that . Just do the process

[@melinaz3385]

In hot climates refrigerate, high room temperature's not the standard 62 degree's F, are dangerous for bacteria growth, the mixture rests "3 hour's on counter" in the video, would love to know what room temperature was. In the Fridge, 38'F is safest way to marinate meat.

[@catlover1986]

+Melanie Smith-Mather True that it's better to refrigerate, however a high salt mixture well mixed into it can prevent immediate spoilage, which won't likely occur in 4 hours anyway.

[@davidb1412]

I suspect the "spice mix" is loaded to the eyeballs with sodium nitrate, so room temp for a few hours is probably ok. I agree fridge is probably better though. I have made jerkey with ground beef before, the flavor is ok, but the texture is inferior to real cuts.

[@samkom33]

yes but there are lots of people with loose tooths that have problems with hard jerkey,, including me,, hehe if the jerkey is to hard i cant chew it,, so grounded meat jerkey sound great.. i will test it next time i make it

[@JudiChristopher]

OHHHH Yeah... I used to have a restaurant and when he said that I thought ... "OH Hell No" putting it in the refrigerator is better..

[@goodnight4u]

That smile at 12:48 made me reflex smile back.

[@joehuston7912]

was wondering if i can smoke the ground beef jerky instead of useing the dehydrator or stove?

[@JudiChristopher]

I would think soo.... same thing. I would like to use pellet stove or a grill with pellets

[@robertkat]

Make sure there is NO fat in the ground beef ,lean ground beef is not lean enough.

[@monroe851]

Hi Smoke house! Did you only use one pan of chips for the 3 hours you smoked the jerky?! thanks

[@marnielarocque9412]

I watched this the other day so went and got some meat already had a little chief smoker for years, i just want to get a good jerky gun

[@Artiefrog]

I would not leave the meat on counter for hours.

[@laz2135]

Great video

[@randylee4801]

where can I get this beef jerky. you're awesome and jolly.

[@lithiumcenter9768]

+randy lee Yah I want to get this jerkey for Christmas this year too.

[@brentonbealing628]

Would you be able to do the same thing with a dehydrater

[@theamerican7131]

Enjoyed the video. Thanks.

[@JohnSmith-jk7yl]

There is a Persian dish called Koobideh, very similar except we don't smoke it for a long time.

[@McGooberLines]

I looked at the title and clicked on the video thinking that ground meat jerky would turn out disgusting. At the end of the video it doesn't look to bad, but I would much rather do it with actual cuts of meat.

[@africancichlids3011]

i've had it before not this recipe or , but yeah i8ts good , doesnt compare to strips though

[@jancovanderwesthuizen8070]

Same here

[@jetsbcuzyolo90]

*looks good as hell*

[@LvDirtJunky]

Leave the plunger at the end , bring it in a couple inches . Pack it , retract it a couple more inches then pack it . Repeat till fill . Air free tube everytime

[@__oK__]

That dialect :) Pleasure to watch.

[@dhebert111]

Great video, well done, thank you very much.

[@roberthuffman4354]

WHERE DO YOU GET EVERYTHING?--ON THE INTERNET,I NEVER DID THIS

[@Smokehouseproducts]

Robert Huffman Visit www.SmokehouseProducts.com for more info on the products seen in the video.

[@africancichlids3011]

why not just shape that shit with your hands , be a fool to buy something you think you need .all u need is beef and your hand , im trying to not be too negative .

[@hatemuch3205]

on warm weather you don't need any special equipments to dry meat just hang it in the sun for a week the meat is dried naturally hang it just like you hang your cloth of course cut it in strips cover it with a mash or thin fabric to protect it from flies and bugs try it only in a warm weather people has been doing these for thousands years .

[@MondoMurderface]

How much arm hair in one serving?

[@natalyfalk3050]

have you ever look in a restaurant kitchen at the cooks arms???

[@kubotamaniac]

Arm hair? (Just curious where you see a problem with arm hair... If you eat in a Chinese restaurant, you'll eat hair from different animals or body region....)

[@MondoMurderface]

Man.. No one can take a joke.

[@kubotamaniac]

Sorry! But you must know that some people would be serious with the comment you made.... Always some people trying to find something negative in a good video...

[@MondoMurderface]

***** Always someone trying to make a joke. Some fail I guess... *Sighs and walks away with tail between legs*

[@donlevy2330]

were can tou buy the drying screens?

[@robertvick258]

Did he just say he is going to let raw meat stay a room temp for 3-4 hours?

[@FailsquadNet]

5:11 Someone just done stoled a box from your yard

[@tristianvaughn6765]

Fail Squad how much meth do you have to smoke and how many days have you been up to be staring out a window looking for people in a video about beef jerky.

[@newlifelostitallbutihaveje2333]

Looks good

[@natedoglara]

I have never seen a smoker that small. I am looking into getting into getting a jerky gun. Haven't made ground jerky yet. I have been making candy 🥓

[@driftyviper]

Have u tried to vacume seal it to last longer?

[@Smokehouseproducts]

driftyviper Yes, vacuum sealing is a great way to preserve your jerky.

[@OvhanDevos]

+driftyviper I think he mean't, it doesn't last long because they eat it quickly.

[@ma.edithacruz1090]

Zamboanga markets

[@loofy26]

Is there a health risk if you don't pasteurised your ground meat to a safe temperature before dehydrate it ?

[@catlover1986]

+Loofy 26 Dehydrating it should pasteurize it. Temperatures hot enough to dry it should be how enough to pasteurize. It only needs to get into the mid 100's Fahrenheit. A vegetable dehydrator should not be used, as they only get to 130 or so. A meat dehydrator get's to around 155. Use that.

[@SensuixShinobu7]

+Bret Z why do u need to leave the oven door open when making jerky?! isn't it faster n better if its closed?!

[@catlover1986]

I never said that?

[@SensuixShinobu7]

Bret Z no I mean in the videos they say when u cook the jerky in the oven you keep the door open.....like why?

[@SensuixShinobu7]

Bret Z wouldn't it dehydrate as it cooks?

[@helpwithfoodstorage5943]

Interesting !

[@Cr3ater]

can you use 80% lean for jerky

[@mikeherber8358]

You are loading from the wrong end

[@IRGhost0]

how do you become a professional outdoorsman?

[@obadiahscave]

I want to make some

[@zacharymalone6177]

Well go right ahead!

[@Heshhion]

Thanks Buzz!

[@jacobrodriguez2925]

will this work for ground turkey or chicken?

[@JudiChristopher]

YES

[@marcjtdc]

i like flattening mine with a rolling pin

[@6xArcaNumx6]

Lots of laughs, beef jerky with a caulk gun, besides it's not beef jerky it's closer to a slim Jim without the skin. I'm sure it is good but this is just a product commercial.

[@dalton1824]

You're stupid. 100% is jerky

[@TheOracle313]

Lol.. I guess beef jerky, hamburger meat and Slim Jim's are made of pink slime.

[@emmasamaroo3511]

0

[@williammoss2591]

What is the lean to fat ratio of the ground beef?

[@stevestrong3870]

it needs to be as lean as you can get it.

[@williammoss2591]

can it be made with 80-20

[@stevestrong3870]

+William Moss that should be okay. But any higher and the chance of the fat going rancid would be to high.

[@williammoss2591]

Thank you Steve, I'll try it tomorrow.

[@kelissarevilla5386]

I enjoy eating beef jerky all the time I even have a jerky gun but not that kind you have I NESCO American harvest jumbo jerky kit

[@swish1onu]

Letting raw meat, particularly ground meat, sit at room temperature too long (over 2 hours) you increase the risk undesirable bacterial growth...

[@randytrashcan]

+swish1onu Glad someone mentioned this. 4 hours is way too long to let raw meat--especially, as you said, ground--sit out at room temperature. Great way to get yourself, family, and friends quite ill. Don't do that.

[@swish1onu]

*****... I think you directed your question to the wrong person... I never mentioned anything about open oven door...

[@3choBlast3r]

To let the moisture out?

[@3choBlast3r]

You mean in the dehydrator? Also if you're going to cure/dry the meat I don't think it really matters as the salt + drying will destroy all the bacteria.

[@Cbossmdub]

salt curing uncooked meat can preserve it for weeks at room-cool temps. I dunno if I would trust packet seasonings as much as I would regular pink salt though. That's how aged, smoked, and cured bacon is made. oh yah and a big part of preserving an Egyptian Mummy. lol. But yah it's an old pioneer hunting method. Same way lemon juice cooks fish w/o heat

[@kearnej]

did you use enough cure...jerky looks very fatty?

[@karmakittenz69]

kind of wished these types of videos would have like a warning to tell you it's a commercial.

[@iqinsanity]

Did you even look at the name of the uploader???

[@Pendragon501]

Try using oak. It's a much sweeter tasting smoke.

[@TheCaboose568]

Jerky gun, aka a pastry tube.

[@zombietech2010]

+Viking the Shambling More like a caulk gun

[@MBrono610]

Not safe to leave ground beef out at room temperature for that long... Definitely put it in fridge.

[@cedarpoplar7443]

Good guy.

[@eyeonart6865]

My problem with the mix’es is all the nitrates, sitrates and monosodium gludamate,

[@christmanfay23]

You don't have to add fat to the venison, just mix until real sticky

[@kalinrivera9297]

could use ground pork or sausage

[@real1heliophobia]

don't i think you can get tape worm from uncook pork.

[@zacharymalone6177]

@@real1heliophobia yes, but if you dehydrate the pork. It brings the meat up to temperature that kills parasites.

[@Alexander-kz6es]

wont the fat get rancy or however it is called? beefjerky should only be made with fat free flesh i heard, if u want to store it a longer time

[@catlover1986]

+Ger Painkiller "Rancid" and it depends on preservatives. Salt is a core component of beef jerky, and salt can preserve meat for a long time. They used to pack meat in salt before the days of refrigeration, and it would last months or years at a time.

[@Alexander-kz6es]

ouuh thank u sry for my bad english btw :)

[@ellerskillzis]

Why do you refer to the jerky as "pepperoni"?

[@gizzyguzzi]

cause it's pepperoni and not really jerky?

[@hichemtouati9852]

Im gonna try this with fish

[@hichemtouati9852]

not so good idea

[@will_the_teddy]

Idk I think it looks more like a caulking gun to me

[@christopherscofield4252]

Yumm

[@fireside007]

YOU ~ ROCK ! !

[@dendog21]

You could certainly mix this better.

[@bensslightnature]

the hat is needed because the sunlait 2 strawnk

[@SensuixShinobu7]

why do u need to leave the oven door open when making jerky?! isn't it faster n better if its closed?!

[@Jokerfromtexas]

that is different video...the reason is so moisture escapes ....that is why dehydrator isn't completely sealed

[@Lakeboii70]

Yum yum

[@notafraid06]

Buzz Ramsey? Its fnk RAW!

[@stevenschiller3692]

I can't believe you put more than twice the spice you were supposed to. You said spice it up a little bit, not twice as much

[@Canadaheather]

Yummy

[@kingarthur4299]

😋 yummy

[@manniekazares762]

thank you sir

[@6771Randy]

How much fat to meat?

[@MsMindydog]

​@ArcaNumx6​SAID IT JUST RIGHT

[@juliocesarvillalvatrujillo7877]

using a hat while cooking, and latex gloves, yes this is leggit.

[@2000talon]

Oh no soaking your chips in water first?

[@christianmathis6783]

Great for “food use”😂😂😂

[@TwistedIntentions79]

my grandpaw wants jerky but has no teeth. lol could he eat these

[@Indiana_James]

it's not really ok to leave raw burger meat out at room temperature for 3 to 4 hours.. and touching raw meat then touching everything else grossed me out. ok rant ovet

[@inmate78155]

This video was painful to watch. You need to get your story together before you film.

[@lithiumcenter9768]

+inmate78155 I cot fooled becouse of the thumbnail any one els did, answere in reply to my coment.

[@SourCandy436]

still think too much fat in it

[@MeepMeep88]

Need a better demonstration of the end result

[@xiomaraochoa]

Ull Bien be in debe lista te volviste loco

[@lithiumcenter9768]

Is there a way we can get the powder for FREE!?

[@catlover1986]

+JellyCraft Gaming It's salt and spices, mix your own for like $5. The whole point of making it is to make a flavor you like.

[@dwklug]

@@catlover1986 You can get for free for a limited time now. It's called looting.

[@catlover1986]

@@dwklug Well I can't argue with that. But I bet some guy in the hood looted it from Walmart or Target, and is now sitting at home like "What the f#@$ did I just steal?"

[@justreallybored6014]

I gotta say, buy a Nesco. Easy.