Make your own hickory smoked beef jerky!

[@fredalivingthedream]

I’ve had this jerky many times. It’s incredible, the best jerky ever!

[@lillyemerazuul589]

Thank you. I've made my own jerky since 2008, but always used the Cabela's packets. About 6 months ago I started wanting to make my own seasoning/marinade, but haven't found something really good to go with. I will try this recipe this weekend.

[@masterofnothing3277]

It's a great basic recipe. Easy to adjust over the years based on your preferences. Enjoy!

[@build.drive.fish.]

Feel free to send some to my stocking haha.... Awesome. I'm hungry now

[@karalynn2065]

It yielded 4.5lbs of jerky, huh? Well I don't think that's nearly enough! Im sensing a blood bath headed your way on Christmas! Brother against brother...mother against daughter... Cousin against cousin... All in the name of getting more of that delicious, savory, mouth watering jerky!!

[@tomcabrera2769]

Yum, are you sending care packages out. You should include the ingredients under the description.

[@rickross199]

Wow that blows my mind. I've got 20 years in the beef industry I've never seen eye rounds more expensive than any other primal we can barely give those things away😂. Top inside round is another perfect primal for jerky. If you buy beef at a grocery store they usually cut it down into what they call London Broil. Makes it perfect to slice. I would try a different store, nothing should be more expensive than eye round.

[@davidgidman7561]

Wust-u-sher all in one quick word.

[@jeffreywong5859]

Terrific

[@rickross199]

Love your shirt❤!

[@masterofnothing3277]

Thanks. I'm a fan for 50 years.

[@CallMeZer]

Guess I was on the good list this year!! Great vid gpa

[@JEM133]

Cool Frank shirt,,,, Nice recipe!I'm a wet briner,myself.

[@masterofnothing3277]

50-year Frank fan!😁

[@JEM133]

@@masterofnothing3277 Me too,we used to have winter solstice, Frank's birthday parties for many years. This is a nice "Uncle Meat" episode.Merry Christmas.

[@philso7872]

This looks easy to make and should be delicious. It sounds like your smokers don't regulate the temperature. Do you know what temperature I should set mine to? Thanks.

[@masterofnothing3277]

Super easy. The Little Chief and Big Chief run about 165°. Perfect for jerky and smoked fish. I have other smokers that I use for ribs, pork butt, brisket, etc.

[@masterofnothing3277]

Enjoy!

[@427max]

Wife just bought me the little chief front loader to replace my old one and with two extra bags of chips came to $300 up here in Canada 😢

[@masterofnothing3277]

Yikes! I look for slightly used ones, can get for about $50. Perfect for fish and jerky at any price. Enjoy!

[@427max]

@@masterofnothing3277 have you ever used pellets in your little chief?

[@MaryannHazel]

I'm curious - can you make this with something other than sugar? Like Erythritol or another sugar substitute? I need a good backpacking jerky recipe!

[@masterofnothing3277]

Hi Maryann. I would concider sugar to be an 'optional' ingredient. If you want to try one of the sugar substitutes i would make a small batch first to make sure it has a good taste. You really only need smoke and or salt for preservation, everything else is just flavoring. Good luck, and happy hiking!!

[@sean8604]

I tried this recipe and it turned out delicious but waaayyy too salty. I only used about 4 lbs of meat and followed this recipe with my dehydrator, I assume I should have used way less salt? The soy sauce I bought was the kikkoman with 38% less sodium, but it still turned out too salty. I enjoy salty foods so it's not that bad for me but my wife can't eat it. Do you recommend half a cup of salt if doing less than 5 pounds? Or maybe even a quarter cup? Less soy sauce perhaps as well?

[@masterofnothing3277]

I think cutting the salt in half would be fine. It's an easy base recipe to adjust to your own personal taste. Enjoy!

[@robertlivingston5175]

Dehydrator method add liquid smoke to your brine.

[@jeffurbowicz6575]

love the shirt -huge fan of Frank

[@masterofnothing3277]

As you can tell, I'm a huge fan as well. Since the mid 70's. I have lots of zappa shirts! Lol. Thanks for watching!

[@cocopella]

Joes garage@@masterofnothing3277

[@ishoulduserumble]

...I think i have that Zappa shirt in white.

[@masterofnothing3277]

I think I have about 10 different zappa shirts, but not this one in white. A bit of a fan! Lol. Hope you enjoyed the video!

[@Stoicloom]

Any chance you can edit this down to mayb 5- 10 mins?? 🤔

[@masterofnothing3277]

Too long?

[@ezrahackman840]

This jerky is worth the long video

[@kelmanadventures574]

Grind your waste and mix with pork for farmers sausage

[@karunald]

Frank!

[@masterofnothing3277]

I'm a fan!😁

[@frederickfrenchjr8667]

Sugar God pls no oh no thumbs down.

[@KLAMATH32]

Great video. I have a jerky business and I'll only use Big Chief smokers. I've literally worn numerous smokers out. I slice my eye of round the same way you do yours, but i purchased a Weston jerky slicer for 100 bucks and it made my life a lot easier. I make mine reverse than you do. I go 4 hours with no smoke, shuffling the racks every hour. Then I apply the smoke until the jerky is done. Did you know that you can purchase insulation sleeves for these? Living in Oregon I need them for the winter. Thanks for the video. Looks great!

[@masterofnothing3277]

Glad you enjoyed the video. I've considered a food slicer, but I only do jerky 3 or 4 times a year. I can see where doing this as a business, a slicer would be a must-have! We have pretty moderate weather here, but I have a couple old movers blankets that I throw over the smoker if it's cold. What's your favorite recipe? 😁

[@KLAMATH32]

@masterofnothing3277 I actually purchase my cure and seasoning in bulk amounts because I smoke so much jerky. I use HI Mountain jerky seasoning. They have so many great flavors, it just makes my life easier.