Making Jerky From Ground Beef

[@johnnysaunders5638]

this is the best way to make hamburger jerky hands down ! That trick...putting it in the blender to break up the fibers is absolutely ingenious. Ive made almost 20 pounds of this since I first seen the video and my whole family says the texture is exactly like what you get in the store only better ! Thank you for this video. If it wasn't for you, I wouldn't have known the right way to make it . Fabulous !

[@JohnByTheCreek]

Hey Johnny, glad you found it useful! Sorry for the production quality, but as I said in the video, I had no idea I was going to shoot a video when I started! Cheers!

[@gdismine01]

Good show but you talk way more then you actually do anything. I got bored after the first two minutes.

[@TheSearchingagain]

@@gdismine01 Really???

[@lolo39ify]

gdismine01 le

[@johnathannicholas6009]

instaBlaster

[@shirleymalar304]

Great video! So much wonderful information. I'm looking forward to watching more videos. Thanks.

[@JohnByTheCreek]

Glad you found it useful! I apologize for the mediocre video production quality. I'm better at making jerky than videos! :)

[@MrPatronio]

Hands down the very best, most long-winded explanation of one of the most primitive and simple methods for saving meat. Great! I’m in.

[@JohnByTheCreek]

In 1978, I won the national "Talk The Ears Off A Wooden Indian" championship. The prize was a box of Swisher Sweets and a six pack of Iron City Beer. That year, 16 people temporarily lost their hearing during the competition, 2 had nervous breakdowns, and someone went blind from drinking tainted homemade liquor.

[@MrMikejent1963]

I just wanted to tell you that I tried your instructions and recipe for ground meat Jerky. I used my own venison for the ground. It turned out awesome!!! I also dried it on my wood pellet smoker. I also used the chili paste you recommended. It has a fantastic flavor, good heat and is just basically professional quality when the product is finished! Thank you very much for this video and recipe!

[@JohnByTheCreek]

Hello Mr. Mike! I'm really glad you gave it a try, and enjoyed the results! Thanks for watching and commenting!

[@catherinestringer3213]

Thank you so much sir for this video! I had purchased a jerky extruded around Christmas and finally got the nerve to try and use it. After searching through videos, I came across yours. Bless you for taking the time to cover all the basics of making jerky. I am proof you can teach an old dog new tricks. I was blessed to have all the appliances necessary for the job and your step by step instructions made it easy and painless. The mixer did an excellent job just as you stated and the mixture was textbook perfect. It extruded perfectly on the dehydrator trays and is finishing up as I type. Thank you again for teaching this old lady a new skill. My husband can’t wait to try it. Stay safe and well. Blessings from east Texas.❤️

[@JohnByTheCreek]

Hello Catherine: I shot and posted this video with the intention of helping the beginner, and I'm very glad to hear you found it helpful! I'm an old dog myself, and currently, I'm teaching myself to use a sewing machine. Thankfully, there are many talented women who have posted fantastic instructional videos here on KZbin. So far, I've managed to avoid sewing any of my fingers together!! Hope your husband enjoyed the results of your efforts. If you have any further questions, please feel free to ask. Best Regards! John.

[@unsharted_territory]

This is the best video that I've seen all year, hands down. I wish I would've seen before this whole Corona thing. And for the 79 people that disliked the video eff all y'all.

[@JohnByTheCreek]

Thanks, Dude - glad you enjoyed it. I know what you mean about the virus thing. This is the perfect time to do some stuff in the kitchen, but the food hoarding zombies have invaded the markets!! Hope you give it a try when we return to normal, then come back and let us know what you think! P.S. - I like your channel name! I roast my own!!!!

[@unsharted_territory]

@@JohnByTheCreek thanks! Hahaha "food hoarding zombies", I've been a home roaster for the past 5 years thanks to sweet maria's coffee. I will definitely try it when this whole thing passes. Thanks for the great content!

[@loustein1400]

Lol I know people well you know. longo t29@ gmail.com

[@loustein1400]

@@unsharted_territory try it. Now. Nothing to lose. I'm going for it.

[@thefeet]

been making jerky for years with whole roast, cut into thin strips...as i'm sure you know it is a LOT of work... i will have to get a jerky gun and try this! thanks for taking the time to make this video. i have two dehydrators, a smoker, and have even done it in the oven... i have never tried ground beef ... i think i'm going to have to give this a go!

[@straubdavid9]

I prefer ground beef/venison. It seems like the flavor is more infused into the meat. Take care.

[@laurawadman4036]

Hey John, I made my second batch of jerky today and it turned out just like I wanted it to! My first batch was good but I knew it could be better so I went back and watched your video again and it helped tremendously. I realize that the first time I didn’t mix it long enough to get to that rubbery consistency but this time I did and it made all the difference. Thanks again...

[@JohnByTheCreek]

Nicely done, Laura! That mixing step makes all the difference in the texture and mouth feel of the finished product. If you decide to experiment with formulating your own custom spice mix, let us know if you come-up with an intriguing new flavor combination. I'm always looking for new recipes to add to my collection!

[@conniehaney2558]

I've made beef jerky so many times in the past but never with ground beef. I really want to try it for the money savings benefit. I am so glad I found your video. It had several excellent tips. I was worried about the texture but I totally get what you say about the meat getting so well blended that in the end, you can't tell from sliced meat. I also like that tip about flipping the meat over to get those grill marks, makes it look very professional. I wasn't sure what to do with the cure but I understand its value now. And last but not least, don't worry about that guy that commented that he was bored. There are always those haters lurking around. Ignore those pests. Thank you again for the excellent video. Trying your way tomorrow. Got banana chips and pineapple slices drying tonight.

[@mattf3238]

Fantastic video. Thank you for sharing you knowledge.

[@greywolf2357]

I enjoyed your jerky making video. I have been making jerky for some time now, but only from whole muscle meats. Well I did try your ground beef jerky and must say it came out really good. I have since made it several times, and everyone seems to like it real well. I do not know why, but whenever I decide to make Jerky, every one seems to know, and they all come to visit ! Good luck to you !

[@JohnByTheCreek]

+Grey Wolf Glad you enjoyed it!! It's kind of strange, but I get a lot of company when I make jerky too!! Cheers!!

[@starrdaubenmire787]

Well, I'm pretty late to the party here, but I just got a Nesco dehydrator and have been watching youtube videos like crazy. I have to say that yours - by far! - is the best. You are a natural teacher and talk a body through the process like you were teaching them in person. I know that some here have criticized for "goin' on" a bit - but if they had any sense, they would know that you learn a lot from an expert who "goes on" a bit. I know when I take a class of any kind, I'm always hanging around the teacher to see what tidbits they'll throw out when they just talk naturally about what we're doing. So... John... I'm going to try this recipe tonight. I can't wait to see how it comes out. And THANK YOU!!! so much for your expertise and wise use of experience. I thoroughly enjoyed this video and the attention you paid to all aspects of making it. Best wishes to you and yours!

[@JohnByTheCreek]

Hello Starr: I'm glad you found the video useful. I've been around since Ike was President, so the complainers are just background noise....kind of like the refrigerator running in the kitchen. I'm like you in that I want to hang around the folks that know more than me, and pick their brains! One thing I forgot to mention in this video is mold. The more moisture you leave in your jerky, the more likely mold will develop on the jerky, if you store your jerky at room temp for more than a few weeks. (I vac bag mine and store it in the freezer when I make big batches to eliminate the mold problem). If you want a more shelf stable product, you can spritz the finished jerky with a bit of Potassium Sorbate to prevent mold growth. It's not expensive and you can find it on Amazon, or any wine making supply store. When you get your jerky done, make sure and come back and leave a comment. Regards.

[@starrdaubenmire787]

@@JohnByTheCreek well, John, the jerky is finished and I can say without hesitation that it won't last long. It is delicious and I can't stay out of it! I want to share some with friends but I may have to make more to do that! And I LOVE the savings. I figured out today that the small packages at the store ($5.69 for 2.85 oz) come out to almost $2 an ounce. Yikes! No wonder I have to pass it up when I see it! But with what I made last night - I got just over a pound of jerky after processing 2 pounds of ground chuck - it came to 41 cents an ounce. That dehydrator will pay for itself in no time! I am so excited to make more - and to try lots of other foods in the dehydrator as well. Being single and having a hard time cooking for one - I will be able to process my favorite things and have them on hand for convenience. And to share. This is such a thrill! I'm like you - I enjoy trying things all the time and I get myself into a lot of unusual adventures. I am an artist and do any sort of creative thing I can get into. For some reason, I just like knowing how things work and how I can do it myself. I sew, cook, quilt, paint, draw, craft, garden, knit socks - you name it. It makes for some interesting times! Now... I checked out a couple of your other videos and you need to be recording more. You are a natural teacher and get yourself into some confounded situations as well. I would enjoy seeing more. How are the chickens doing? Hahaha. Thanks again for such a nice video on the jerky. I feel like I made a new friend. Hello and best wishes to you and yours... Starr.

[@starrdaubenmire787]

@@JohnByTheCreek and I forgot to say that I remember Ike - sort of. I was in grade school and I was the only one in the class who could spell "Eisenhower." I was so proud to go up and write it on the board because I had just guessed and got it right! So he is the first president I actually remember. Also... I forgot to say that the jerky came out just like your video. It was still pliable but cooked through. You needed to jerk a bit of it off when biting into it but it was just leathery enough to enjoy without being brittle or hard. Quite scrumptious. And... I don't have a jerky gun so I used a cake decorating piping bag and tip to put it into strips. It worked great and I could throw the plastic piping bag away. I had already used it once for cake icing, so it was ready to go and quite frugal. Yay! Thanks again. Best to you.

[@JohnByTheCreek]

@@starrdaubenmire787 Well done, Starr! The downside is that once you start passing it out, you'll be pestered for more! You're right, I should post more, but for some reason the video camera is the last thing on my mind when I decide to work on something!

[@JohnByTheCreek]

@@starrdaubenmire787 We're old, Starr! But I'm having a lot of fun!!!! Great idea using a piping bag. If you intend to make jerky on a regular basis, the guns are pretty cheap. Very happy it worked for you. Now you can experiment with different seasonings and customize your jerky. Cheers!!!

[@ptcobra15]

Great video. I have made 4 batches with your spice list and it's fantastic thanks

[@JohnByTheCreek]

That's great, Pete! As soon as the Covid-19 lines at the grocery stores thin-out, I'm going to make a few batches myself!!

[@flinkus77]

great presentation. I have always used my hands to mix but from now won the stand mixer is king, Thanks for the tip

[@JohnByTheCreek]

Glad it helped, J.D.! Thanks for watching and commenting!

[@bryanc1975]

Sambal Oelek is incredible! My family has used it going back 3 generations. I'm definitely gonna try out this recipe.

[@JohnByTheCreek]

Agreed!! I use it all the time! I wish someone had told me about it years ago!!

[@MrHrKaidoOjamaaVKJV]

Wow this is an outstanding creative formula- method for making practical Jerky. As a Hunter I know all too well the muscle meat membrane difficulties with Deer meat. Your method of using Ground meat instead of using cut up whole meat strips is genious! Excellent you clearly presented all pertinent related information chronology step by step using the "Scientific Method" to formulate demonstrate your recipe. Way to go. Well done! Thanks for sharing your knowledge experience knowhow. Please keep up the creativity and the videos coming!

[@JohnByTheCreek]

Thank you, Sir! I can tell you've had some practical experience with deer meat! In the past, I have butchered a few deer that seem to be composed of 75% silver skin and 25% meat!! If you read through the comments, you'll find that a couple of folks have used this video to make deer jerky with good results. I hope that if you make some jerky, you'll come back and share your opinion!

[@MrHrKaidoOjamaaVKJV]

@@JohnByTheCreek You got it. Actually years ago in the 1990's I did make Deer Jerky. From prime leg hind cut. I brimed it for some 3 days in the refrigerator in Water, Vinigar, Kosher Salt, Black Pepper Allspice Bay Leaf, Franks Red Hot Sauce. Mix. Then I put it in an aluminum Outers hot smoker with Mesquite chips .My friends really liked the finished product. Now I want to try your method of using ground meat to make into Jerky. Best Wishes !

[@MrHrKaidoOjamaaVKJV]

@@JohnByTheCreek You got it! Most people do not realize that Deer are Muscular "Springy" animals. That's where that "Silvery" membrane meat comes from!

[@loustein1400]

What does that mean? Dear meet membrane? I found one website to order buffalo or venasen. Any suggestions would be appreciated. Hey I'm from FL we have fish. 😆

[@JohnByTheCreek]

@@loustein1400 Hi Lou: I've never had buffalo, but deer meat makes a great jerky. Here's a video that talks about the silver skin membrane in meat: kzbin.info/www/bejne/eHusgayta52Ie5Y

[@djmerchant]

Excellent video! I am new to this hobby and have made some great jerky and some not so great jerky (more on that later). I have watched DOZENS of videos and, like anything else in life, pick up tips and tricks from many of them and then mix and match which techniques that I think will work the best for me. One comment I want to get out of the way is that I cracked up when you were talking about food safety while your meat is sitting there in the mixing bowl instead of in the refrigerator. And sitting there. And sitting there. And sitting there..... That was pure irony!!! Like you said- you have never gotten anyone sick so I digress. This video is 4 years old and there a couple of things that you may have already figured out for yourself- there are plenty of jerky seasonings out there already that are garlic and pepper flavored that don't require much tweaking other than to turn the heat up a bit. I too was turned on to sambal oelek just a couple years ago BUT I never thought to put in jerky until now. I bet it is a nice touch! Since you like heat in your meat, I have a suggestion I haven't seen anywhere else and figured it out for myself. Instead of liquid smoke, I use hot smoked paprika. It definitely packs a punch and lots of smokey flavor without messing around with liquid smoke. You should have seen my eyes when you said that you left your jerky in the dehydrator overnight. I was AMAZED how perfect it came out!! I literally just made a batch of jerky last night. The jerky that I have made so far has taken only about 3 hours to seem perfect at 165 degrees in my dehydrator. I thought to myself, "maybe it is actually under-done???" So I put a batch in last night for 2 1/2 hours a side for a total of 5 hours and it came out dryer than sawdust. I have NEVER put water in my seasoning mix and just Worcestershire sauce for liquid to make a paste before adding it to my meat. I think that the lack of water may be the reason that my jerky has been getting done so quickly?? I still have another 2 pound round roast to grind for more experimenting. As you said- even the WORST jerky I have made is still at least edible. Thanks!

[@JohnByTheCreek]

Hello dj!! I'm glad you enjoyed the video! I encourage you to read through the comments as well. There's been some good information shared over the years. I will definitely give the smoked hot paprika a try the next time I make a batch. I've tried many commercial spice preparations through the years, and to be honest, never found anything off the shelf that really impressed me. So, I settled on the Nesco seasoning as my "base" and add the "tweaks". The only other seasoning mix I like and purchase is A.C. Legg Traditional Jerky Seasoning (blend 131). It's a well balanced, mild seasoning if you don't want heat. I got a chuckle over your concern about the meat not being refrigerated! It won't rot that quickly! Regarding your drying times, have you been mixing your meat paste as shown in the video, or are you just doing a hand mix? A run in the stand mixer makes all the difference!! If your jerky is drying quickly, and tends to be "crumbly", you need to mix the paste longer. A bit of water really helps with protein extraction, and that is what "binds" the finished product. But don't add too much water, as it seems to give the finished jerky a "grainy" texture.

[@djmerchant]

@@JohnByTheCreek I do mix the spice in by hand BUT I grind the meat without paying ground beef prices. The less fat in the beef for jerky is what everyone preaches so I buy cheap round roast that doesn't seem to have a visible speck of fat and grind it myself. I am new to this but I have also made some darn good sausage by grinding the pork myself and casing it! I bought my spice packs from a company called (and I HATE mentioning names when everything is monetized these days and neither of us will see a cut, so I won't). What I did in my first few batches was to double grind them. Grind the raw meat, mix in the seasoning, and then run it through the grinder again. Sure- it is a bit of work BUT I do have time on my hands with nothing to watch on TV these days. I'm pretty sure that I would have been fine with dehydrating my jerky for only 3 hours because it was always fine before. I also had to go to the internet to see what I could do to salvage my last batch of plywood. There are MANY suggestions out there and, of course, I had to figure out which method I think that would work and then tweaked it a little bit. I ended up boiling water with beef bouillon in the microwave and taking it out and soaking my sad jerky in it for 30 minutes. It actually worked to bring it back to life and more edible!!! I certainly would never share any of this batch with a friend!! LOL

[@sportdukes]

Great job explaining. Thank you for your time.

[@JohnByTheCreek]

Thanks Ron. Glad it helped.

[@Magnumscoffeefreek]

This looks good and I'll probably make it. Thanks for the tutorial.

[@JohnByTheCreek]

Hello, Nano: Glad you found it helpful. If you decide to make a batch, please come back and let us know what you think! Cheers!!

[@jasonmccool4342]

Top-notch video. Congratulations!

[@JohnByTheCreek]

Thanks, Jason! If you decided to make some, let us know how it turns-out!

[@larryterry1979yahoo]

I enjoyed your video, I've used and made beef jerky before. You simplified your video to the T, great video 👍

[@JohnByTheCreek]

Thank you for your comment, Larry! I'm glad you found it helpful!

[@philiptruitt]

Thank you!! Good job on the content and attention to detail in both the video and culinary process!!!

[@JohnByTheCreek]

Thanks Philip! Glad you found it useful!

[@Vektorer]

Hey John: I really enjoyed hearing about your jerky creating experiences. YT is learning tool our grandparents could not have dreamed of! Disregard those who criticize the length of your presentation. You presented plenty from which the rookie can learn. You and I use similar technique(s). I make use of Costco’s 88/12 ground beef for jerky. Kitchen Aid mixer...yup. I even have the same shooter (The Judge). I do have a dehydrator but prefer the cold smoke cabinet attached to my Louisiana Grills (Costco) LG-900 smoker. One thing I do is to take the shooter’s tube into the meat bowl and press one end of the tube into the meat over and over again until the tube is full or the bowl is empty. Result: Solidly packed meat. No air pockets! Also, I do not dilute my pink salt in water. It’s applied directly to the meat immediately prior to starting the mixer to avoid off-gassing while in the water and losing potency. Thanks, for putting your ideas out for us.

[@JohnByTheCreek]

Dude: I appreciate your comment. I shot this video on the spur of the moment, mainly with the intention of sharing information with beginners. I chuckle when I read some of the more picky complaints! A few folks complained that I spent too much time talking about gloves! I started smoking meat before I started making jerky, but I've never run my jerky in a smoker. I don't know why....but I think you talked me in to it! I also like your idea about cramming the jerky gun barrel into the meat rather that loading it a clump at a time. It makes perfect sense, but it just never dawned on me. I'm going to try it the next time I make a batch! Thanks for the tip!! I've never heard about curing salts off-gassing and losing potency. I mix them into the spice slurry with the idea of getting good disbursement throughout the entire batch of meat. Also, when you wet cure bacon, the curing salts get mixed into the brine solution. You've got me curious. Can you provide a link to information, or recommend some reading material on the topic? You're absolutely right about YT being an incredible source of information. I'm a retired engineer. In the 1970's, everything came from a book, or from an old guy with experience. Now, everyone has access to information I could not imagine when I was young!! Again, thanks for your comment and your ideas!!

[@jayj5329]

@@JohnByTheCreek I agree, if you don't like the video....move on no one else cares! John do you only dehydrate until the feel texture is right like you show in the video or do you check temp as well. Wish you would have bent a piece in half, that would have answered my question. Look good and thanks for sharing!

[@JohnByTheCreek]

@@jayj5329 Hi Jay: Honestly, I've never checked the temp of the jerky itself. It's probably a good idea if you're making thick snack sticks, to do so. I've always preferred thin jerky, and run it for hours at 160f in the dehydrator. Also, I prefer a dryer jerky, so it stays in there a long time. If you want to leave more moisture in your jerky (for a more tender product), it sure would be a good idea to check the internal temp before you pull it out, just to be safe. If you want to be extra cautious, the USDA actually recommends that you precook your jerky to 160f BEFORE you put it in the dehydrator. If you want to leave more moisture in the finished product, I'd recommend that's what you do. Here is a link to some USDA information on jerky that is worth reading: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index Hope this helps!

[@jayj5329]

@@JohnByTheCreek In your video, when you bend the jerky in half does it break or just bend?

[@JohnByTheCreek]

@@jayj5329 It bends. It is not brittle. If you fold it all the way over on itself, it does not snap like a dry cookie, but it does create a rupture that makes it easier to pull apart.

[@californiabear1936]

Awesome explanations!! Thanks for sharing your expertise!!🔥🔥🔥🔥👏🏼👏🏼👏🏼🎉

[@JohnByTheCreek]

Thank you! Glad you found it useful!

[@juliamahler415]

thank you for a very enjoyable video, You are an excellent teacher

[@JohnByTheCreek]

Thank you, Julia...glad you found it helpful!

[@gregvogt1264]

your method beats the hell out of mixing by hand. Going to make beef sticks without tubes today. Fingers crossed

[@JohnByTheCreek]

+Greg Vogt Let us know how you make out with it!

[@SpillTheWine67]

I have been making jerky (beef jerky and moose jerky) for the last 5 years, never with ground meat...until now. Thanks for the video!

[@JohnByTheCreek]

Your bet, Paul!! Glad you found it useful. Many years ago, I was doing some work in the North Woods of Maine, and the woman who was providing room and board made a pot of moose meat stew for supper. It was the best stew I have ever eaten!!! That was the only time I've eaten moose, and I've never been sure if was the meat, or her culinary skills, that made it so delicious!!

[@SpillTheWine67]

@@JohnByTheCreek The thing about moose meat is its so very lean almost no fat which I find is excellent for jerky! Again thanks for your video, I enjoyed it and am already in the middle of making my first batch of ground beef jerky!

[@JohnByTheCreek]

@@SpillTheWine67 Come back and let us know how it turns out....good or bad!! Cheers!!

[@tommyboy61466]

Very enjoyable and informative video. My biggest takeaway was using the mixer to get the meat to a more paste-like consistency. I am a novice/new comer and this vid made great sense. *Academy sports sells that jerky cannon $49. I've thawed out 3 lbs of ground venison and am going to use your vid as a template later. * Side Note... Kroger right up the road has that Sambal Oelak for $1.89 jar.

[@JohnByTheCreek]

Hi Tom: Glad you found it useful, and thanks for the info. It's been many years since I made deer jerky, but just so you know, the texture of the finished product is a bit different than beef. As best I remember, it tends to have a more tender, less stringy bite to it. At least that was my experience. And it was delicious!! Let us know how it turns out!!

[@tommyboy61466]

@@JohnByTheCreek I made 3 lbs of "Your" jerky yesterday and it was AMAZING. I used a Grilling brand of seasoning to start with and added a good bit of cayenne pepper, Soy, Worcestershire, Liquid smoke and sugar. I personally never had any luck with it turning out with a quality consistency until this batch and it's all due to your advice of using a mixer. Thanks.

[@JohnByTheCreek]

@@tommyboy61466 Well done, Tom! It's "your" jerky now! As I said before, it's been a long time since I made deer jerky, and can't remember exactly how the texture compares to beef. If you ever decide to make a batch from ground beef, I'd be curious to know how you think the two compare. Tom, I didn't mention it in the video, but if you want a more shelf stable product, you can spritz the finished jerky with a bit of food grade Potassium Sorbate to prevent mold growth. It's cheap and you can find it on Amazon, or any wine making supply shop. Cheers!!

[@loustein1400]

? We don't have Kroger here. Anything compatible to this? I'm a beginner and bored so I appreciate any tips. Do I start with cold or room temperature? For now I have 3 lbs ground serlion.

[@krystalmckittrick6075]

I love ground beef jerky. Thanks for the tip about mixing it more! Also probably gonna pick up a jar of that chili paste!

[@randallsutton8725]

Great video with great information.

[@JohnByTheCreek]

Thank you, Randall. If you decide to make a batch, please come back and tell us what you think!!

[@Franco1395]

7:57 answer is vampires. Vampires don’t like garlic.

[@JohnByTheCreek]

Well done, Frank! It took six years before someone spotted my misguided comment. Do you know how you kill a vegan vampire? Drive a steak through it's heart.

[@eurohawk6116]

just showing the aftermath i gave this vid a thumbs up a great intro ty

[@JohnByTheCreek]

Thank you!

[@tickpicker2001]

What a great video you my good man are an excellent teacher thank you for the safety lesson and attention to details while teaching us the fine points, ?? would you buy the same dehydrator again if you were to start over in your tool selection. Thanks again for the great vid look forward to your upcoming videos.

[@JohnByTheCreek]

Hey Buddy, glad you got something from it!! I actually own 4 different dehydrators that I purchased over the years. I think my favorite is the Excalibur that I purchased over 15 years ago. If you don't want to spend the $$$, and don't need the capacity, the Nesco unit I used in this video is a good choice. I'm sure there are many other good units available. Head over to Amazon and read the reviews.

[@ageorgiapeach9442]

Great informative video. Thx so much.

[@JohnByTheCreek]

You bet!!

[@Raynestorm1968]

Any thoughts on how a person could do this without the jerky cannon/gun? There is nowhere in my area a person can buy a jerky gun, and I have ordered one, but it will take 2 weeks to get one from Amazon. Unfortunately I had already taken the hamburger out of the freezer with the intent to use another method I had seen on yt today..... But after seeing your video, I would rather make it your way. Is there any way I can still make jerky your way without a jerky gun?

[@JohnByTheCreek]

Hello, Ray! No gun, no problem! Just follow the instructions in my video, and when you get to the step of loading the meat mixture into the gun, simply roll it out flat between plastic wrap, waxed paper, or my favorite, freezer wrap (it's coated with a durable, slick plastic). Watch this video from the timestamp I've linked. You'll get the idea!! kzbin.info/www/bejne/oYHEmWyfm8imgZY

[@Raynestorm1968]

@@JohnByTheCreek thank you so much!

[@jackscenic]

I don't need a mixer(too expensive) cause I don't use it enough to justify the cost and storage space. I don't need a jerky gun cause I already have a roller and 2 paint sticks and a potatoe masher does the job fine. Hamburger is ground so the fibres are already broken down enough. But I do add extra smoke and other spices..

[@JohnByTheCreek]

Jack, my motto is: "what ever works for ya". Cheers!!

[@JudiChristopher]

YES... I watched every minute of it.

[@JohnByTheCreek]

Thanks Judi: If you make some jerky, be sure and come back to let us know how it turned-out!!

[@JudiChristopher]

@@JohnByTheCreek I will... Thank you so much for your replies.

[@Spankyblack69]

That looks delish

[@thunderlord2200]

i buy steak meat instead of ground, its alot more healthy then store ground, then i grind up the stake at home and make stake burgers this great idea for the jerky for my elder dad

[@mikeherber8358]

If u have the $$$$$$$$$$$$$$$$$$$$$$$$

[@gunsmokeangler1922]

AWESOME VID BUD YOUR CHANNEL should be titled the THE JERKY KING! OUTSTANDING STUFF BUD NICE TO SEE QUALITY jERKY BEING MADE AT HOME GETTING HUNGRY LOOKING AT IT!

[@JohnByTheCreek]

Thanks, Dude!!! Make a batch and let us know how it turned-out!!!

[@gunsmokeangler1922]

@@JohnByTheCreek yeah i gotta still buy a jerky cannon gun any recomendation? add a link in your details might aswell ;)

[@JohnByTheCreek]

@@gunsmokeangler1922 I used an LEM Products Jerky Cannon 468 and double strip nozzle in this video. I've used it for 15 or 20 years and It's built like a tank. I'm sure there are other brands out there that will do the job. Check-out Amazon and read the reviews.

[@gunsmokeangler1922]

@@JohnByTheCreek thought maybe you had a amazon AFFY link??

[@JohnByTheCreek]

@@gunsmokeangler1922 Thanks for thinking of me!! Don't have one. Just doing this for the fun of it!!

[@aquarianfirehorse667]

Its a bit long video but i say thumbs up and I love it

[@JohnByTheCreek]

Thanks, Dawn. Glad you found it useful! If you decide to make a batch, please come back and let us know how it turned-out.

[@laurawadman4036]

Thank you so much! I thoroughly enjoyed this and appreciate you sharing your expertise. I am looking to get started. I have a Nesco dehydrated that I added racks to and I can stack it 12 high! It’s been a great dehydrator that I have dried tons of herbs, vegetables and fruits in it. I have dabbled in jerky making but I didn’t know about using cure and it would go bad pretty fast. That scared me so I quit doing it. You give me the courage to try it again. I cannot find the 2lb Jerky Cannon like you have. Most of the ones I see on Amazon hold at the most 1 1/2 lbs. can you recommend one for me? Thank you again for taking the time to share...

[@JohnByTheCreek]

Hello Laura: You're very welcome. I'm glad you're inspired to try again!! This is the jerky gun I used in the video: www.amazon.com/LEM-Products-468-Jerky-Cannon/dp/B000SQFGRS/ref=sr_1_2?dchild=1&keywords=LEM+Jerky+Cannon&qid=1614224957&sr=8-2 It holds about a pound and a half. And this is the nozzle I used: www.lemproducts.com/product/jerky-cannon-double-jerky-nozzle/all-jerky-products I've used this jerky gun for at least 10 years, and have been very pleased with it. No problems to report. I don't have any experience with jerky guns from other manufactures, so you'll probably want to read the reviews posted on sites like Amazon if you're shopping for a new one. I encourage you to read the comment section of this video. There have been lots of good questions that I've answered that might be of help to you. Remember to always follow the measuring instructions on the manufacture's packaging when adding the cure to your meat mixture. Curing salts can be injurious if used in excessive quantities. Follow the step by step instructions I showed in the video, and you'll soon be enjoying some great jerky! If you have any other questions, pleased feel free to ask. I'll do what I can to help. Cheers....and let us know how your jerky turned-out!!

[@laurawadman4036]

Hi John! I finished my first batch of jerky this morning and I’m thrilled with the results...I accidentally got the Nesco Terriaki spice. It is a little on the salty side but I’m hoping the regular isn’t so salty. Have you ever messed around with using the Prague salt? It seems like it would be a lot cheaper but I don’t know anything about it...

[@JohnByTheCreek]

@@laurawadman4036 Hi Laura: Well done! Make more!! Regarding Prague "salt", the more common name is "Prague Powder", and yes, I have used both types. Prague Powder #1 is the type used to make jerky. (Prague Powder #2 is used for product that requires a long cure time). And if you're trying to minimize cost, you can certainly blend your own spice mix, and add Prague Powder. The rule of thumb when using Prague Powder #1 is 1 level teaspoon per 5 pounds of meat. Here's a quick overview: preserveandpickle.com/curing-salts-prague-powder/ Again, I'm glad you had success with your first shot, and hope you'll come back and share the results of any new recipes you create!!

[@theresalarson9416]

Wahoo! Love it ✅

[@hoobeydoobey1267]

Sambal Oeleck can be found in any Asian store. Video is 2016. Now, 2020 and it's in most grocery stores, probably thanks to the popularity of Sriracha. This is better, but get the garlic version. It's more flavorful. The non-garlic version gives heat without distorting flavor. The garlic version is heavenly.

[@kritafo]

I've had a jerky gun for a couple of years and felt intimidated to use it until I found your instructional video. I'm going to use if for the first time tomorrow. I feel very confident after watching this video. I hope you do the hot dog video, I have an allergy to garlic of all things, and cannot find hot dogs in Canada without garlic. I'm crossing my fingers and hoping you will do one.

[@JohnByTheCreek]

Krista E Using a jerky gun is a piece of cake....you'll be shocked at how easy it is!! We haven't made hot dogs since I posted that short video. The next time we do, I'll be sure to make and post a video. This week we are doing a big batch of pork sausage! I'm REALLY sorry you are allergic to garlic!!!!!! I love garlic so much, I sprinkle it on my corn flakes!!! (Joking...but I do love it). Good luck with your first gun jerky, and be sure to let us know how it turns out!!!! Cheers!!

[@kritafo]

@@JohnByTheCreek My jerky turned out fantastic!! My husband and kids were very pleased.. I"m sure your pork sausage turned out fantastic! We watched a lot of videos but yours was the best step by step instructional we found. Cheers from Canada!

[@JohnByTheCreek]

Krista E I'm glad to hear it!! Now the kids and husband will be pestering you to make more!!

[@kritafo]

@@JohnByTheCreek funny enough I packed them all up with a vacuum sealer in snack bag sizes. My son ate 2 bags full today

[@johnschulenberg1]

Is your double tube nozzle hard to clean? I have a double nozzle for my gun and the meat gets between the flange and the black screw cap. I have to push in on the nozzle (hard) to get a gap so I can get a very small brush to clean out the meat.

[@JohnByTheCreek]

Hello Big Red: Yup, it's tricky to clean. I have to do the same thing. My gun is old, and it's not as difficult to slide the threaded black plastic ring as it was when it was new, but it still takes some effort. If yours is REALLY tight, you might want to try some spray cooking oil as a lubricant. Also, running it under really hot water might help soften the plastic a bit.

[@mikeherber8358]

I brush works good@@JohnByTheCreek

[@crazyldy002]

thank you , gonna have to try it this year with deer

[@JohnByTheCreek]

Hi Linda! Good luck! Let us know how it works-out for you. Post a video, and I'll link to it. Cheers!!

[@jayj5329]

John do you only dehydrate until the feel texture is right or do you check temp as well. Look good and thanks for sharing!

[@JohnByTheCreek]

Hi Jay: Honestly, I've never checked the temp of the jerky itself. It's probably a good idea if you're making thick snack sticks, to do so. I've always preferred thin jerky, and run it for hours at 160f in the dehydrator. Also, I prefer a dryer jerky, so it stays in there a long time. If you want to leave more moisture in your jerky (for a more tender product), it sure would be a good idea to check the internal temp before you pull it out, just to be safe. If you want to be extra cautious, the USDA actually recommends that you precook your jerky to 160f BEFORE you put it in the dehydrator. If you want to leave more moisture in the finished product, I'd recommend that's what you do. Here is a link to some USDA information on jerky that is worth reading: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index Hope this helps!

[@markhicks978]

Just a note . . I use NESCO as well and it is ONE pack of seasoning and cure per 2 POUNDS of meat . . . doubling that maybe a bit overload . . just an FYI This is printed right on the back of the box. I like the Hot-N-Spicy myself . . :o)

[@JohnByTheCreek]

Hey Mark: At the time I shot this video, Nesco was packaging this stuff for 1 pound batches. I haven't bought any in a while, but of course you should always follow the manufacture's instructions.

[@davidsommerfeld2955]

John, spot on with the content of your video. I use the same equipment as you do, just a different brand. I did learn something too, I usually add 1/4 cup water per pound of meat to aid in protein extraction of the ground beef. It helps in making the “sticky” product you show in the video. It makes sense in reducing the moisture to shorten the drying time. The other thing I do different is I let the seasoned cured meat rest overnight in the fridge so the cure and seasoning is in all of the meat fibers. Might be an unnecessary step but it’s a habit I got into doing. My next purchase will be a better dehydrator that will maintain 160 degrees. I grew up processing hogs and deer with my dad in the late 60’s and early 70’s on the farm. We started curing and smoking our own hams, bacon and turkeys at that time. (Long before the popularity of smoke cured meat we see today). Our go to meat for jerky was brisket, it was the cheapest muscle meat we could use and the easiest to slice by hand. Everyone loved the smoked jerky and we couldn’t hardly make enough. I enjoyed watching your video and it’s a great learning tool for beginners getting into making jerky and I learned something new too. Keep up the good work and thanks.

[@JohnByTheCreek]

Hello David: Thanks for taking the time to comment! I hope the folks who watch this video will take the time to read all the comments. People have asked some good questions, and provided some good information and tips. Your point about leaving the mixture to rest over night is well taken. When making sausage, we always leave the seasoned mixture (with cure) in the refrigerator overnight before casing. For some reason, I just never got in the habit of doing that when making jerky, but it certainly is a good idea. Regarding the amount of water added to the meat mixture, in the past, I actually added more water to my paste with the idea that it would help dissolve and distribute the cure and seasonings. But after dehydrating, some of the batches I made had a crumbly texture. Reducing the amount of water I added fixed the problem. On to the subject of dehydrators. The USDA has some great information on their website about jerky safety, and I encourage beginners to take advantage of the information they provide. The USDA actually recommends that you raise the meat temp to 160f (165f for poultry) before you start the dehydrating process, in order to kill pathogens. For the beginners who own a dehydrator that does not go up to 160f, here is some good safety information: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index I enjoyed reading about your life experiences. To me, it's kind of sad that so many people no longer have these skills. Just a few generations ago, all around rural America, the Fall of the year was hog killin' time! And nothing went to waste!! A lot of families around here had a smoke house in the backyard. Some of the best sausage I've ever eaten came out of those smokehouses!! I often regret I didn't get some of those seasoning recipes!! Most people don't realize it, but the commercial poultry industry really didn't take-off until after WWII. Prior to that, butchering chickens was done at home, or was a cottage industry, even in the big cities!! I'll stop rambling now!! Thanks again for watching, and all the best to you!!

[@francesmccormack7124]

late to the game I was wondering about storage can I use a food sealer? and how long will it last? thanks

[@JohnByTheCreek]

Hi Frances: I'm assuming you're talking about vacuum bags, and if so, absolutely yes! As far a shelf life, mold is going to be your biggest problem. Curing salt keeps the meat safe to eat, but doesn't do a good job inhibiting mold growth. If you store your jerky in the freezer, it will last for at least a year. If you store it in the refrigerator, a few weeks to a few months. And if you store it at room temp, a week or two before mold might start growing on it. If you want a shelf stable product at room temp, I suggest you spritz the finished jerky with a bit of Potassium Sorbate after it comes out the dehydrator, to prevent mold growth. It's not expensive and you can find it on Amazon, or any wine making supply store.

[@francesmccormack7124]

@@JohnByTheCreek thank you so much I will look into that and yes I was thinking of vacuum Sealing or mylar bags with oxygen absorbers

[@francesmccormack7124]

also love the video

[@daleweller5193]

Food safety, put in oven at250-260 just long enough to bring to temperature.It wi kill bacteria and enhance flavor.

[@JohnByTheCreek]

Yes. In fact the USDA recommends this procedure for killing potential pathogens. I have to admit, that I don't follow it (my dehydrator is equipped with plastic trays), but it really is the optimal processing procedure from a food safety standpoint.

[@miriamofsanik981]

Thank you for the video. I am just starting and my 1st batch today was dry and crumbly. I'm going to try your method. How many hours in total did you run the machine?

[@JohnByTheCreek]

Hi Miriam, I let it run overnight when I made this video. I'd let it run for about 5 hours at 160f, then start sampling until you're satisfied with the dryness of the jerky. Let us know how it turns out for you!

[@miriamofsanik981]

@@JohnByTheCreek Thank you! I used my Jerky gun for the first batch and cooked WAY TO LONG! LOL! This morning, I put in another 1 lb test batch and used the 'roll-out w/waxed paper' method and scored it. MUCH easier and faster (for me). I'm going to listen to your advice on the time of process and I'll see how it goes! Again, thank you!

[@JohnByTheCreek]

@@miriamofsanik981 You bet! If you are still having the "crumbly" problem, you might be adding too much water to your mix. Add just enough water to get a good mix of the spices into the meat. Also, you may not be mixing long enough. Mix until the meat gets "sticky" and "rubbery" as shown in the video.

[@miriamofsanik981]

@@JohnByTheCreek By jove, I think I've got it! The batch that I did today is a winner! I used less liquid and I mixed in the Kitchen Aid for a while then a little longer and I saw the transformation of the meat. It processed beautifully and tastes great and has great texture/mouth feel. THANK YOU! Ps. My husband thanks you too!

[@JohnByTheCreek]

@@miriamofsanik981 Well done, Miriam!! Your persistence paid-off!! Be forewarned that your husband will now pester you to make more!

[@cynicalaries6201]

Great video, I make Jerky all the time. But, I've been wanting to try making it from ground meat. I was curious about using the curing salts. I'll look to see if there is some quick literature for more info on using a cure. I just want to make sure I don't poison any of my friends. Thanks again for a great video, I'll check out your channel.

[@JohnByTheCreek]

Hello Cynical: Use 1 oz. (28.35 grams) of cure (Prague Powder No.1 Pink Curing Salt) per 25 pounds of meat, or 1 level teaspoon of cure for 5 pounds of meat. Mix the cure with some cold water before adding to meat to get good distribution. Also, here is some good reading from the USDA on Jerky and Food Safety: www.fsis.usda.gov/wps/wcm/connect/32da4779-ba5e-4d7b-ad5a-2ad8a13aad1e/Jerky_and_Food_Safety.pdf?MOD=AJPERES Don't poison your friends!! Good ones are hard to come by!!

[@cynicalaries6201]

@@JohnByTheCreek Thank you, I appreciate the help, stay safe.

[@cynicalaries6201]

@@JohnByTheCreek Sorry to ask what may be considered a dumb question. But, can I add the appropriate amount of the Pink Curing Salt to my marinade I prepare. Then, after marinating the meat (whether ground or not) 24hrs, dehydrating 6hrs, or so, be good to package? I have several friends that like me to make jerky for them to take hunting and fishing. They normally eat my jerky quickly, but I'd like to make it keep for much longer.

[@JohnByTheCreek]

@@cynicalaries6201 Yes, as long as all of your marinade is adsorbed into the meat, that will work just fine. (Any marinade that does not get absorbed into the meat, will dilute the potency of the cure). As far a shelf life, if you use a cure, and dry it properly, mold growth is going to be your biggest problem. Curing salt keeps the meat safe to eat, but doesn't do a good job inhibiting mold growth. If you store your jerky in the freezer, it will last for at least a year. If you store it in the refrigerator, a few weeks to a few months. And if you store it at room temp, a week or two before mold might start growing on it. If you want a shelf stable product at room temp, I suggest you spritz the finished jerky with a bit of Potassium Sorbate. (It's not expensive and you can find it on Amazon, or any wine making supply store). Mix 3 ounces of Potassium Sorbate with a gallon of distilled water, then fill a clean spray bottle with it. After the jerky has dried, remove it from the dehydrator and cover the surface of the jerky well with your sprayer. Then toss the sprayed jerky back into the dehydrator just long enough to dry it off again. Then you can package it. Remember, It's always a good idea to make and package your jerky in a well sanitized work area, and make sure all your tools and utensils are sanitized. This will minimize both bacteria and mold problems. Hope this helps and let me know if you have anymore questions!

[@cynicalaries6201]

@@JohnByTheCreek Your the best, I appreciate you taking the time to reply.

[@FunkySpaceDude]

I know I'm late to the party, but this was an awesome video. Exactly the type of video I needed to make my ground beef jerky with the textures you described and show. 2 questions though. 1) After mixing everything well, would letting it marinate over night intensify the flavor? 2) How many hours in total did you have the meat dehydrating? Thanks again and I really enjoyed watching this video.

[@JohnByTheCreek]

Hello, Funky!! Glad you enjoyed the video! To answer your questions: 1) Letting the mix marinate overnight won't do anything to intensify the flavor of the finished jerky. Assuming you use a low to moderate fat content hamburger meat, little to no liquid (fat) will leach from the mix as it dehydrates. This means that all of the spices will remain in the finished product. Also, the process of mixing (and the resulting protein extraction) helps to bind the spices to the meat. 2) I left it in overnight. It ran for about 7 or 8 hours at 160f. More: Drying time depends on several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also affect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results. Hope this helps! Come back and let us know how it all worked-out for you!!

[@FunkySpaceDude]

@@JohnByTheCreek Thank you so much for replying. I'm really excited to try your method and hope I get similar results. Just waiting for my seasoning to arrive in a couple of days and I'll get started. I'll definitely post my results. Thank you again and have a great rest of your day...or night, depending on when you read this. 😄

[@chevyphil3969]

hi, john nesco makes a nice hot and spicey season pack now. I mix one original with one hot and spicy. here in new york, we can get it right at Walmart or sams club. back in the day I just do hot and spicy but now g.e.r.d. gets me lol

[@JohnByTheCreek]

Hey Phil! Next time you're at Walmart buying hot and spicy jerky seasoning, pick-up a bottle of antacid tablets!! I buy the family size bottle!!! Cheers!!

[@bjornegan6421]

FOR THOSE WHO DO NOT HAVE A JERKY GUN: mix the meat and place on a wax paper lined baking sheet, spread around somewhat so it's not just a glob, then throw another liner on top of the meat. then stick another sheet on the conglomeration and smash to the thickness you see here, something around 1/8" should be close. * *yeah, i have no idea if this works or not, i'm just suggesting that you think about how to do it without buying a proprietary device to experiment with the concept. it'll probably stick a bit if you're not careful enough and you probably shouldn't use any kind of grease or oil to prevent sticking. maybe you could roll it into peperoni sticks on the counter or with a pin or just make thin patties in your hands. you can even use an oven or even a box fan and something to hold the meat ala alton brown to dry. just make the meat thin and dry it. i'm no expert, you might die or even randomly explode from following my suggestions. do it at your own risk. reply with your own suggestions.

[@JohnByTheCreek]

Hello Bjorn: Your idea of rolling-out the meat is perfectly doable. Rather than using wax paper, I suggest the use of freezer paper. It has a plastic coating, which reduces sticking, plus it is more durable. Also, after you roll-out the meat paste and cut it into strips, it might be a good idea to toss it into the freezer for 10 or 20 minutes in order to make it a bit stiff. Doing this might make it easier to transfer to the drying rack. I won't comment on using an oven or a box fan, other than to say a purpose built dehydrator provides consistent results. Improper preparation of jerky might result in death, but exploding is a long and slow process related to decomposition. Randomly exploding appears to be limited to the morbidly obese: kzbin.info/www/bejne/fam1n5ikhr56bas

[@straubdavid9]

I much prefer ground meat ... the flavors seem to permeate the jerky much better. YMMV. I have the round version of your dehydrator that I'm using for the 1st time. I kinda wish you had said how many hours it took, because I like to shuffle the trays 1/2 way through as well. At least I could get a ballpark figure, because my old dehydrator was one that didn't give you temperature options ... It was either on, or off. It also was no where near the wattage of the new one. I used 5 pounds of 90% lean beef which is what the packet I got (jalapeno flavor) called for. Didn't seem like enough spices to me, but I'm going to "go by the book" on this first batch. I'm not happy with hand mixing at all. and am going to check into a mixer. Thanks for the info .... will be trying your mixture in the future. I have a lot of commercial premixed different flavored packets for making 5, 25, and 100 lbs of jerky right now. Take care.

[@JohnByTheCreek]

Hey David: I left it in overnight. I can't remember exactly how many hours it was, but if you read through some of the older comments, I may have said. Try running it for 4 or 5 hours, then start testing every 30 minutes or so till you're satisfied with the dryness. A mixer will make all the difference in your finished product. Getting the meat to that gelled, sticky consistency is difficult when attempting it by hand. Glad you found the video useful. Come back and share your experience, and feel free to ask any question you may have! Cheers!!

[@straubdavid9]

@@JohnByTheCreek Thanks for responding. I left mine in for about 8 hrs, which may have been an hour or so too long. This dehydrator is a 1000 watts ... so very efficient. I rotated the trays, even though you don't really have to with my dehydrator. Take care.

[@dholen1]

Great video. But how long did you leave the jerky in your dehydrator. It sounds like you left it overnight. So how many hours was it at 160 degrees till you showed us the finished product. Thanks again for great video.

[@JohnByTheCreek]

Hi Dave: Yes, I left it in overnight. It ran for about 7 or 8 hours at 160. More: Drying time depends on several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also effect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results.

[@MrMcGillicuddy]

Hi John I was just curious your opinion on a topic I've asked many people about. I'm confused about the lean meat recommendation when making jerky. I have always followed that recommendation but I make traditional pemmican using cracker dry meat one part and one part rendered fat. During the pemmican trade people had unsalted pemmican that was shelf stable for 50 years with no salt added. It tastes better with salt and dried berries inside and maybe a bit of honey melted into the rendered fat but it's apparently not necessary for preservation. Why then would it be necessary to use lean meat when you dry jerky? It's dried ground meat I use to make pemmican out of so why would fatty ground meat be bad for jerky making? It's confusing me the conflicting information. The historical information of the entire pemmican trade, and wars over pemmican, shows clearly that it's a high grade food item of utmost importance. Similar to water. I find it amazing that not many seem to understand the history and get feared into using all kinds of preservation products. I understand they didn't have gross CAFO farm operations back then but considering you use wild game you'd think it would be safer than factory farmed meat. I've made jerky at 115 F for years with no problems. I do create a seal on the meat for the first 3 hours at 160F though then drop it down to 115 for the rest of the process

[@JohnByTheCreek]

Good question. I think the answer has to do with the nature of saturated and unsaturated fats, and their respective stability characteristics. The short answer is that when you make pemmican, you are using rendered fat. Rendered fat is a saturated fat, and saturated fat tends to be “stable”. When you make jerky, the raw fat in fresh meat is not (as) stable, plus it is mixed with stuff that contributes to rancidity (water, oxygen, proteins, microorganisms, etc.). When making jerky, the rule of thumb is “the less fat, the better”. Having said that, I’ve made jerky from some really cheap, high fat content supermarket ground beef. When you dehydrate it, you end-up with a pool of liquid fat in the bottom of your dehydrator. As far as rancidity, I’ve never had a problem with it because the jerky is eaten long before the fat can go rancid! I have had problems with mold, but that’s a different issue! Hope this helps! If you want more info, do a search on saturated and unsaturated fats, and fatty acids.

[@JohnByTheCreek]

I wanted to also address the issue you raised concerning “preservation products”. In the past, I made jerky without curing salts, and never had a problem. But I now always use curing salts in my jerky. I know a lot of people are concerned about “food additives”, but I’m not sure they understand the risks of eating food contaminated with botulism. Botulism will kill you. I’ve done the research, and if used per government guidelines, I’m not worried about the risks associated with curing salts. The idea of botulism poisoning concerns me very much!! But, that’s just my opinion. Everyone needs to do their own research, and decide for themselves.

[@MrMcGillicuddy]

@@JohnByTheCreek Yeah that's understandable. I think understanding the bacteria and how it acts helps in venturing out into uncharted waters. Since botulism can only survive in an anaerobic environment that has little to no competition canning incorrectly is the biggest culprit when it comes to the percentage of botulism cases that are bad. My main goal is to practice, and master, all preservation techniques that existed before the advent of chemical tech and refrigeration. I pretty much grow roughly 50 to 75% of my own food so I'm in a bit of a different category than most people nowadays. All I do is think about these topics so I can be a bit annoying with my questioning. I wish everyone could ferment, dehydrate and cure their own food and have it taught in schools. Even if we don't end up needing that type of understanding it would still be a staple thing to learn just in case anything bad happens to the delicate infrastructure we depend on. After working with many types of wild fermentation cultures and seeing what lactic acid does I think most of the concerns with botulism are unwarranted because if a meat source is natural, fresh and good quality ( undenatured ) it decomposes in a healthy way normally. Creating the correct environment that is saline and filled with proliferating lactic acid no botulism even has a remote chance of surviving. Not even a small chance because the environment isn't favorable. Now if you cook and denature the natural balance of good bacteria and enzymes, that help the meat decompose in a healthy manner, then all those things I mentioned don't operate the same way. Raw milk is a good example. You can sit raw milk on the counter for months and it never goes bad. It just chances texture and flavor. Maybe people's palates might not be used to that kind of intensity but it doesn't have anything dangerous in it. It preserves itself as it decomposes and becomes more and more digestible to the human body. I guess my main thing is this. IMO there is a concerted effort to make sustainable living seem like drudgery and/or that it is impossible to do without modern tech. It makes people feel helpless and dependent. Feared into being dependent and compliant with the global system of control.

[@JohnByTheCreek]

@@MrMcGillicuddy My friend, I commend you for your perspectives, curiosity, and ambition. Most people in the world are lazy and indifferent. It's human nature. Too bad. They are missing-out on some of the most interesting things in life! What could be more interesting than good food?? (Maybe one thing) :) But, when you're old, food tends to go to the top of the list!

[@darth_luciberus]

You mentioned using the cure , and not using the cure, curious of what the advantages if any to not using the cure ? Taste ?

[@JohnByTheCreek]

Nitrite curing salt is used to inhibit the growth of bacteria, specifically Clostridium botulinum, in order to help prevent botulism. Botulism can be deadly. A lot of people make jerky without using curing salts. Some people don't like using curing salts, because they don't like the idea of additives (chemicals) in their food. It's important to keep in mind, that if not used in the proper quantity, curing salts are toxic and harmful! If you decide to use them, always follow the manufacturer's instructions or USDA guidelines. And I'm guessing a lot of people don't use them, because they don't know about them, and how they help keep your food safe to eat. When I started making jerky, I didn't use them (and never had a problem). But as I learned more about meat processing and preservation, I learned about the dangers of botulism (and I encourage you to do some research and reading on the topic). I always use curing salts when making jerky now. As far as flavor, I don't think most people could tell one way or the other, when making jerky (because of the spice mix). However, when making bacon and other cured meats, it does add to the distinctiveness of the flavors.

[@chris5942]

That company that makes the chill paste is the same one that makes Sriracha sauce.

[@soniabergeron8711]

Do you have to rotate your trays? Top to bottom?

[@JohnByTheCreek]

You don't have to, but it does help even-out the drying process. If you don't rotate your trays, you'll probably find that they are not drying at the same rate. As a result, some of your jerky may be dryer or moister than you want, depending on stack location.

[@TEL1415]

How many hours do u cook it for. This is my first batch i would be trying. Thanks for your tips.

[@JohnByTheCreek]

I'd let it run for at least 5 hours at 160f, then start sampling until you're satisfied with the dryness.

[@unsharted_territory]

"the meat canon" gigidy

[@sellaput]

How long did you keep in in the Dehydrator at 160 degrees?

[@JohnByTheCreek]

Hi Tony. There are several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also effect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results. Hope this helps!

[@JCosio-bs9xr]

I didn't catch it, but how many total hours in the dehydrator? Would 15% be too fatty? Did you have to wipe away the fat while you were drying them out?

[@JohnByTheCreek]

Hi Jaime! Drying time depends on several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also effect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results. As far as fat content, 15% would be fine. I've actually used higher fat content meat, but as a rule of thumb, the leaner the better. In a ground meat product, the fat tends to render out of the jerky as it dehydrates. If you use ground meat with lots of fat, you'll end-up with a lot of liquid fat collecting at the bottom of your dehydrator. I've never wiped the fat off my finished jerky, but you can if you please. One more thing to consider; Even if you use curing salts in your jerky, any fat retained in the finished product will tend to go rancid over time. To prevent rancidity, you have to add an antioxidant (something like BHA or BHT). If you intend to eat your jerky within a few months, you don't have to worry about rancid fat, if you started with good fresh meat. Anything past 4 or 5 months, and you might notice a degradation in flavor. Honestly, my jerky never lasts long enough to go rancid!!! Hope this helps!!

[@JCosio-bs9xr]

@@JohnByTheCreek Your advice certainly does help John! Thank you so much for the thorough elaboration! You're a gentleman and a scholar!

[@JohnByTheCreek]

@@JCosio-bs9xr You're very welcome. Please come back and let us know how your jerky turned-out!

[@Soonerwx]

When you are dehydrating and turning the jerky over, do you blot the jerky with paper towels to remove the moisture on the jerky like some do?

[@JohnByTheCreek]

Hi Mike: No, I never have. I've never had a problem with moisture (water) collecting and remaining on the surface of the jerky. If the dehydrator is moving enough air through the trays, I'm not sure why you'd have to do that. (Were they using a forced air dehydrator?) Also, if you use meat with a lot of fat in it, the fat will render out as it dehydrates. You can blot the excess fat off the finished product if you like, but I never have. If you use lean meat when you start, you can eliminate the issue of excess fat rendering out. Hope this helps!

[@DKLEIN71]

I know breaking up the fat pieces from over mixing changes a lot with ground meats. From the look of it to the texture.

[@dinobambino7526]

Ad for the "Jerciy Cannon".

[@JudiChristopher]

"Thumbs UP" This is a GREAT... (a little too long) ... but a GREAT Video Thank you so much for sharing.

[@JohnByTheCreek]

Hi Judi! Glad you enjoyed it! I know it's a bit long.....but so was Gone With The Wind. :)

[@JudiChristopher]

@@JohnByTheCreek Yes, and I love that movie too.

[@robertburgess2467]

I have two ingredients you should try brown sugar and blended jalapeño you can replace a couple things

[@Sakmaquil]

What can be replaced? Recipe please and thank you

[@lynneclark2265]

You might find that a fork makes the mixing of the marinade easier.

[@toddgilbert8719]

Thumbs up for anybody that says "snatch" and "meat cannon"

[@JohnByTheCreek]

While your comment fully deserves an appropriately twisted response, I'll refrain from doing so in order to keep the channel family friendly.

[@TexDot]

How is this for people with not teeth or dentures? I love jerky but can't eat it.

[@JohnByTheCreek]

That's an intriguing question...and a good one! I can't answer based on first-hand knowledge, because I have teeth (well, most of them). So I'm going to speculate...and take my best guess. If you've got nothing but gums, I don't think you'll have much luck. If you've got a decent set of dentures, I think you could probably come-up with something you would enjoy. if you want to try and make some, I'll recommend you do two things to make it easier to chew: 1) Skip the mixing step. The purpose of running the jerky mix in the stand mixer, is protein extraction. That is what helps bind everything together, and make the finished jerky "leathery". Just mix all the ingredients well by hand, then load it into the jerky gun and extrude. After it has been dried in the dehydrator, it will have a much more "crumbly" texture, making it easier to chew. 2) Don't remove as much moisture. (I would be sure and use curing salts to help minimize bacteria growth and help prevent potential illness). After you've started the dehydrating process, and it's run for 3 or 4 hours, check the jerky every 30 or 40 minutes. (For safety reasons, make sure the internal temperature of your extruded jerky sticks hit 160 degrees Fahrenheit). Remove the jerky from the dehydrator when you are satisfied with the texture. But be aware, the more moisture you leave in the jerky, the more susceptible it is to both spoilage and mold growth. To keep it safe and fresh, it's best to store your finished jerky in the freezer until you're ready to eat it. Hope this helps!!

[@TexDot]

@@JohnByTheCreek Thank you for the reply. Now I just need to get one of those jerky guns. :)

[@sharoncaswell734]

How many hours

[@JohnByTheCreek]

Hi Sharon: I left it in overnight. It ran for about 7 or 8 hours at 160f. More: Drying time depends on several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also effect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results.

[@sharoncaswell734]

@@JohnByTheCreek Thanks and we did make it turned out very good and only took about 4 1/2 to 5 hrs and I thought it was perfect. Also thanks for the video and breaking it down the way you did we are newbies to dehydrating so we needed that more descriptive instruction.

[@JohnByTheCreek]

@@sharoncaswell734 You're very welcome. I'm glad you got good results!

[@husnihassan9037]

Curiosity satisfied.

[@charleskeehl4271]

TRY APPLE JUICE IN STEAD OF WATER .

[@thedant21]

I use pineapple juice but I’ll try that out next time 👍🏻.

[@Smith.Wesson.432UC]

No thanks on store bought hamburger into jerkey snacks. Prefer pizza cutter instead of a jerkey gun. Most important seasoning should be sea salt. 🥩💪🏻

[@starrdaubenmire787]

John! How in the heck are ya doin??? It's been a year since I found your video here and I've watched it several more times. Tonight I am making a double batch - your recipe can't be beat - and for the first time... TADA!!! - I have a jerky gun. I'm excited to try that sucker out. I have a friend who hounds me to make jerky and she's coming over tomorrow - so jerky it is. I really do wonder how you are - how are you faring during this virus escapade? I'm doing ok - but only AFTER having a bout of double pneumonia in late March. I got to try out the Covid digs at the major hospital in the area for a few days. I tested negative but I have no idea how I got double pneumonia outta nowhere. But I am fine now and keeping my distance from most people. I'm in that pesky high risk age group so have no choice but to stay as safe as possible. And you? Hanging close to the farm? I'll be back with how it went with the jerky gun. I'm quite excited about such a simple thing. Just love learning and doing stuff like this all the time. Best wishes to you and yours!!!

[@JohnByTheCreek]

Hello Starr: I'm doing well! Getting fatter and grayer...and still enjoying it all! I think I've gained 15 pounds since the lock-down started! Way too much comfort food!! I'm glad you recovered from your illness. Nasty stuff. Good thing it wasn't COVID. I've been very careful the past few months. I've got no health conditions, but just my age puts me in the elevated risk category as well. After the holidays, I decided to shoot a video on grinding hamburgers, then the COVID thing started and I avoided the stores. When I finally made it back to a grocery store, beef prices had doubled! So the hamburger video will come later! Tomorrow, I’ll be smoking and roasting a lovely, reasonably priced chicken! As I type this, it’s sitting in my refrigerator with a dry brine. It’s good to hear you finally broke-down and bought yourself a jerky gun! The right tools make doing stuff more enjoyable!! Looking forward to hearing how you did with it!!

[@starrdaubenmire787]

@@JohnByTheCreek Ok, John Boy, can I just ask... where has this jerky gun been all my life? Whoo doggies, when I cranked it up I couldn't believe how easily (and fast) it dispensed the meat sticks onto the dehydrator trays. My jaw literally dropped. I have tried several methods of getting the meat portioned out and this blew them all away. I had done some research and read a bunch of reviews and settled on the Weston Original Jerky Gun. It's a monster but it holds over a pound of meat at a time, so it's only one refill per batch. I like to make the jerky in 2 pound batches since that's how the Nesco seasoning comes and it's about how much the dehydrator will hold at once. So I immediately thought, having the right tool for the job is never a sacrifice. I don't skimp on my tools and supplies for my other projects, so why did it take me so long to get this one? Because I can still be a dum dum, that's why! 68 years of life hasn't seemed to make me a whole lot smarter! (And that big gun makes a girl feel downright powerful! hahaha!) Any way, I'm glad to hear you are doing well. Methinks we are at a point with the virus where people are starting to let their guard down. We simply can't do that. That's sure not how I wanna go after all this time. I only recently lost my dad and I don't plan on living any less long than he did. AND... like you, when I ventured back to my favorite meat market up the street, the price of beef was way up!!! I had been paying $3.69/lb for ground chuck and now it is $5.99. Drats!!! Also, I tried dry brining a while back and loved it. Let me give you an interesting link that you might have already seen... www.seriouseats.com/2019/12/how-to-dry-brine.html. I love that website and how they go in-depth on all subjects of cooking. I check them on a lot of things. I hope you will post how the chicken turns out. Have a good day, my friend!

[@JohnByTheCreek]

@@starrdaubenmire787 Starr, you sound as excited about your new jerky gun, as I do about my new quiche pans, and that means we are.....old!! Thanks for the link to the dry brining info. Great information!!! That chicken I cooked was THE BEST roast chicken I've ever eaten!! Stay safe!!!

[@joedameron7619]

Clay says this is good

[@JohnByTheCreek]

Joe, do you trust Clay? If so, go ahead and watch it. If you DON'T trust Clay, read the comments left by others, and decide for yourself. Some people think it's too long (but some people think "Gone With The Wind" is too long). I have to agree with Clay. I personally think it's good. Not great. But good.

[@Tairygreen]

For anyone who says beef jerky is a lot of work, I don’t know what to say. It’s really not

[@thedoobiesistersandsackbla5718]

just make it in a dirty mixer. its that easy.

[@jonny6758]

also can roll it without a jerky gun

[@JohnByTheCreek]

Yup, you sure can. In an earlier comment, someone used a piping bag to form the strips. You could probably use a ziplock bag, and cut a corner off. How about rolling it between 2 sheets of wax paper, and using a rolling cutter. Or a tortilla press and knife. There's more than one way to skin a cat and peel a grape.

[@josephpaaccio43]

ty

[@karacella9513]

Great video!!

[@JohnByTheCreek]

Thank you!

[@000lawyer]

YOU never said how long you dried the jersey

[@JohnByTheCreek]

There are several variables. The first is how much moisture there is in your meat paste mixture. The more water you add, the longer it will take to dehydrate. Add just enough water to dissolve your spices into a slurry. The next is the thickness of the meat stick when you extrude it. The gun and tip I showed in the video extrudes to about 1/8" thick strips. And finally, how dry you want the finished product to be. Often, I will load-up the dehydrator late in the evening, and let it run overnight (8 to 10 hours) resulting in a dry stiff finished product. Other times, when I want a finished product that's a bit more tender (more moisture) it takes 6 to 8 hours. The type of dehydrator you use will also effect the time it takes to dry the product. If this is your first time using this technique, I'm guessing you'll want to dehydrate for 4 or 5 hours, then do a check every 30 minutes or so, till you're satisfied with the results.

[@daxnaz6070]

Not bad

[@Kegel_Destroyer]

it comes out a tube looking the same way as going in the tube.

[@JohnByTheCreek]

Your sense of humor is twisted. I like it.

[@Kegel_Destroyer]

JohnByTheCreek great video btw. im going to try it this weekend. ty and take care.

[@JohnByTheCreek]

Kegel Destroyer Thank you and good luck! Don't over mix the meat. Stop when it gets sticky and rubbery.

[@Kegel_Destroyer]

JohnByTheCreek ill make sure i wont. i plan on making yur recipe and i want to try a General Tso chicken jerky... if thats possible lol.

[@JohnByTheCreek]

Kegel Destroyer I think you should do some experimentation with your General Tso idea! You never know till you try!! I have a buddy that I make sausage with, and it has taken us several years to perfect our breakfast sausage recipe. If you come-up with something you think is good, send me the recipe!! I always enjoy something tasty!! Cheers!!

[@Epiphalactic]

Jerky from ground beef is strange. Texture isn't right. Way the flavor goes in isn't right. Bite isn't right. Nothing about it is right. But Everytime I eat it I can't help but enjoy it. It's wrong. But it tastes so right.

[@JohnByTheCreek]

So, you think it's like making love to an old woman.

[@jimgriffin8179]

Just a suggestion. Either take your mixer t the shop to get serviced or do the maintenance yourself. your planetary gear is going to fail if you don't get ti greased. It might even be too late but it isn't hard to fix. That is very noisy, I'm mechanically minded and cringe when I hear gear whine. I had a hard time finishing the video because of it. Gave me a few ideas about ground jerky meat I may give a try.

[@JohnByTheCreek]

Hey Jim: Thanks for your comment. I took your advice and popped-open the gearbox to check. Everything looks good. Plenty of grease and no wear on gear teeth, shafts, or bearings. I think the whining is attributable mainly to the motor on this old girl. She's always been noisy!!

[@christinemeyer7163]

what about the ingredients??

[@JohnByTheCreek]

What about them?

[@laoilli]

That asian chili sauce u talking about has a green label which is far better. Its from a siracha family.

[@JohnByTheCreek]

Hi Khon! Thanks for the comment!

[@Amandahugginkizz]

Instead of adding water to the spices i wld have added Worshteshire or soy sauce

[@JohnByTheCreek]

That's the great thing of making your own! You can make it exactly how you like it best!

[@braydenhuffman9499]

Califor neeee yayy

[@2010Hals]

thanks for the info, but is there away to make this video shorter, 50 mins is a long time to watch, i had to skip parts. Most of us know that when you wear gloves, your hands will remain clean.

[@Aaackermann]

A slaughtered ground beef package was talking to me. How disturbing...

[@JohnByTheCreek]

Not half as disturbing as making jerky from a live cow.

[@4G64SicKShoT]

Just use your hands to mix the beef, youll eat beef thats been in freezer for a week and then dehydrated but u wont touch it?

[@sysconic]

What a stupid comment. As he explained to an almost unbearable degree, it's to keep your hands clean. The fat and oils in the meat help the spices penetrate your skin, thus making cleanup quite lengthy. Can you guess what the gloves do?

[@terileef3330]

I am trying to find something organic instead of something that has wheat, soy and other chemicals that are bad for us.

[@JohnByTheCreek]

Hi Teri, give this a try: 1.5 lb.ground beef, 1 tablespoon coarse kosher salt, 1/2 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon chili powder (and if you like a smoky flavor, a dash or two of liquid smoke). Leave out the cure (but understand the implications of doing so). Follow the mixing, extruding, and drying processes in this video. Add only enough water to get a firm, well combined meat paste in the mixer. Once you've made a batch, adjust the seasonings (and/or add a variety to your taste). Keep good notes of your preferred spice blend so you can duplicate your recipe!!

[@geno7352]

Why does the meat 🥩 look 👀 rotten

[@JohnByTheCreek]

I'm not a doctor, but have you considered the possibility that it might be your eyes that are rotting? Have them checked, then come back and watch the video again. In fact, watch it 20 times....it helps the view count. P.S. - I pinned your comment so other viewers could take heed, and maybe prevent their daughters from making a mistake that could ruin their life, Geno.

[@jerrytigrett1252]

Looks like pork sausage.