Sweet Heat Habanero Honey Beef Jerky: Cured and Uncured

[@frankarmitage776]

Can never have too many jerky recipes. 👍🏼

[@lmfdno40]

Awesome job brother keep being u and let no one tell u how to use cure in jerky or sausage making your recipes helpt me out a lot they have my approval

[@chanceisom]

What a great idea the Blender, I got one from my mother 20 years ago and rarely use it

[@tobiahkimm1741]

Congrats on 13K!!!.

[@jonqpublic6801]

In the dehydrator today. last batch of Korean bbq brought many requests for more. Looking forward to what you come up with next. You are one hell of a good cook Anderson, and I pass out no freebies.

[@AgeofAnderson]

I love that recipe. Thanks!

[@pn3940]

when I take the marinated meat out of the fridge, I drain off the excess liquid while it's warming up and less liquid to pad dry.

[@mikereitano1055]

Do you add the curing salt #1 just according to the weight of the meat or the weight of all the ingredients

[@GSCannon]

Lookin good sweets! Thank you.

[@thaen5315]

awesome ! i need a dehydrator stuff !

[@mikereitano1055]

How big of a rubbermade container did you use for 5lbs of meat I have used 2/ 1 gallon storage bags but I think I would like to use a washable container as it would be easier to mix the meat with the marinade

[@AgeofAnderson]

An 8-liter works really well for a 5lb batch.

[@mikereitano1055]

@@AgeofAnderson Thank you

[@Kushy_McKush]

Danke 🙏

[@AgeofAnderson]

Bitte

[@freednighthawk]

So, how would you go about doing it on the smoker? I have a toaster oven that can dehydrate, but it's so small, 5lbs would take days to finish.

[@AgeofAnderson]

Just gotta keep the temp down in the 150 degree range. I do it by cracking the door of my smoker just a little bit. And go easy on the smoke. I like to smoke it for a couple hours, then finish it with heat and no smoke. Thin little slices of meat get smoky real fast.

[@drachengaming7321]

You and ordinary sausage should collab

[@Thrashlock]

Yesss, ordinary sausage is lovely and positive, but fuck me his technique is suffering for his comedy.

[@turtlebeach3116]

What is this wojster sauce ? Never heard of it does it contain alcohol what is it made of ?

[@AgeofAnderson]

It's a fermented sauce that is a bit sour, a bit sweet and a bit salty. It's very good with most meat. Also known as salsa ingles, or salsa perrin. Thanks for the question! en.wikipedia.org/wiki/Worcestershire_sauce

[@turtlebeach3116]

@@AgeofAnderson sounds like the sweet sour sauce from mc donalds i would marinade my meat in the sweet sour sauce:-D

[@JamminWithJer]

Can you pasteurize in the oven in lieu of curing salt?

[@AgeofAnderson]

Sure can. Just keep it nice and low, and you'll do fine.

[@oglololucky]

do you think it would still be nice n sweet n spicy if you only use hot honey instead of regular honey?

[@AgeofAnderson]

I imagine it would be if your honey is hot enough. Thanks for the comment!

[@oglololucky]

@@AgeofAnderson hell yeah i made some with the mikes extra hot honey and it came out absolutely perfect for first time thank you for recipe!!

[@AgeofAnderson]

@@oglololucky I love it!

[@samiawuilleret1966]

Hallo my friend i am new friend in your chanel and i love it. I leave in Switerland , i sersch receips with jeerky beef ; its possible in your site ? thanke you for alls and good luke for continuation .

[@Erati243]

@Age of Anderson umm if you make it too spicy for the people you would be sharing it with it means you don't have to share!!

[@AgeofAnderson]

I always keep a personal stash!🔥😁

[@tylertoo-ct1sw]

Not sure why you wouldn't just pluck the stems off the peppers if your not deveining or deseeding. Seems wasteful. Otherwise legit recipe, thanks for sharing g

[@Hallowsaw]

Why does it require so much ingredients? I feel like that is a ton of honey and habanero for 5lb of meat

[@AgeofAnderson]

One could probably use less. I lean towards excess to make sure everything in thoroughly coated and seasoned. Thanks for the comment!

[@mikeherber8358]

1 bear of honey is what ????????????

[@AgeofAnderson]

12 oz🐻🐝

[@xaeubanks7616]

You don’t know the law of meat processing. I’ve been doing it for 35 years, regulating the processors. You need to read up more. 9 CFR

[@MotocrossGuru-zf8pk]

i am a sausage meister also

[@aslmafareed]

5 pounds of cure🤣 5grams

[@AgeofAnderson]

5 lbs would be a mistake for sure!😆

[@seanbrennan3824]

Where'd you get that knife?

[@AgeofAnderson]

I got that at my local BI-MART. www.amazon.com/Kershaw-1242GEX-Stainless-Corrosion-Glass-Filled/dp/B00I0RWO6S

[@Hallowsaw]

A victorinox knife is a better product

[@glassman204]

WOW. That's a lot of cure to use. 5lbs of cure to 5lbs of meat. LOL.. 7:13

[@AgeofAnderson]

🤦😆