Beef Jerky in the Masterbuilt Smoker | Bourbon-Molasses Recipe

welcome to another one of our episodes today we're gonna break out the masterbuilt smoker and we're gonna make some bourbon beef jerky when I make my own jerky I like to do it on the master but you guys know I do pit barrel cooker recipes as well but the master build is very very easy to keep the temperature down there around 160 165 and at least for me I haven't figured out a way to do that on the pit barrel so I'm pretty excited about this recipe you know we did a beer peppered beef jerky here 2 or 3 months ago that folks seem to really like of course I'm a kentucky bourbon guy I'm looking forward to this one so I hope you stay with me we're gonna start this video off by taking you back last night when we put together the marinade [Music] I've got a 2.7 pound bottom round roast I bought bottom round rose because it was the cheapest they had I always buy the cheap as I have when I'm making beef jerky you just want to cut these slices about a quarter of inch I guess that's what I would say those are they definitely aren't a half inch and the only prep I did is there was some fat on the bottom side and I just cut it off you know you're making beef jerky you don't want a lot of fat on there so I'm just gonna slice this guy up which I get the whole thing sliced up obviously and then I'll bring you back show you this bourbon marinade that we're going to make now got the roast all caught up in case I didn't mention it this was two point six seven pounds if I remember correct our bourbon of choice today is the Knob Creek bourbon out of Kentucky I've got right about one cup here when I'm in here I don't like a lot of soy sauce you guys know that okay we're gonna add in some apple cider vinegar about four tablespoons three tablespoons I'm do the actual manager there we go that's for what do you think all right now we've gone about four tablespoons of we call it Lea & Perrins I don't know werster shower or whatever the hell it is whatever the heck it is okay about four tablespoons now this I'd really have more of than the soy sauce I got about one and a half two teaspoons of black pepper then we're going to add some molasses one two three about four tablespoons okay give or take last ingredients optional gonna add some red pepper flakes not a half a teaspoon if you don't want it you know to be too spicy that don't include that now we're just gonna get this mixed all together yummy we're gonna get this all the way I got a ziploc bag you know you can use a dish if you want actually I'm not going to put it in this flat back I'm gonna vacuum seal it up for me my experience is if you can vacuum seal it you'll suck more that marinate into the meat if you don't have one you can still use the the bag or a dish this just fine works way better for me I don't know why I didn't think about it until after I started with the ziplock bag okay so I just want to make sure I get all this goodness down in here let me get this over to my vacuum sealer okay so I've done a 360 degree I started out in this ziplock bag told you I was gonna vacuum seal it my brand new vacuum sealer is not working so I have to send it back I guess to that big buck store in the sky anyway we can still make this work we'll just use the ziplock bag get this guy in the fridge let it marinate overnight we'll make this jerky tomorrow turkeys marinated overnight I guess it was probably 1216 hours okay now we're gonna get this jerky out of here you can see it this got a wire rack here over a pan right when you're making jerky you know you're drying it so what I want to do is spread this all out and head off the excess marinade so you can see here how the collar chains real nice from the marinade so you can see here colors change real nice from that marinade smells incredible okay I probably should have done you know in two batches so I'd have more room all I'm gonna do is just kind of spread it out like so once I get it all spread out I'm gonna take some of these paper towels right dry off you know each side you know once I get to all the tops done I'll turn it over dry the other off so when I get this all dried off we'll be right back and I'll show you how we'll get it ready to actually move over to the smoker when I made the beer pepper jerky in the masterbuilt some folks left some comments they said they couldn't get smoke out of the master bill at the lower temperatures you know the 160 180 so I'm going to show you an option here today this is one of those I think it's called amazing pellet frames these are apple pellets we'll use it for the smoke there's a hole on each end here you can see okay and all I'm going to do is light this guy in what place this in the masterbuilt I haven't done this before I mean I've used this to smoke the cheese's but I've not used it for smoke in the masterbuilt well the point is is instead of putting wood chips in the masterbuilt we'll use this and that way for you folks it said you had a hard time getting you know smoke at the lower temperatures in the masterbuilt this would be an option for you perhaps so it just takes a couple minutes here to get it started Thanks if you got the pellets lit these are apple pellets this kind of just burns down like this kind of like a snake and you get smoke the whole time we're going to set this over in the master bill just put her down here on the bottom like stuff and that fire will go out in a second this is more the rack in the masterbuilt you could certainly just spread the jerky out on the rack it'll work perfect no issue with that I like to hang the jerky so what I'll do is you know I could put what 1 2 3 4 5 6 7 8 9 10 11 12 roughly 12 13 pieces on here now I'll let hang through the rack it's just my personal preference on how to do it and like I said you certainly don't have to do it that way so what I'm going to do is skewer up this jerky and then we'll be right back this gonna take me a little while and I'll show you the next step we've got our dirty all threaded on right you can see we just scoop this up like so you want you know a little spacing between each piece you don't want them touching you want air circulation right so you know once you get it up here just you can play with a little bit to make sure they're not touching too much but let's get this over to the master bill alright so I'm sorry for the elbow shop we're just gonna get this in a less lost a small piece I had sitting on top but that's okay right you can see how it's all nice and hanging here with space in between each piece you can see our apple-smoked is rolling there you know it's all 9 hours I don't know that we'll need 9 hours the current tempters on 144 because I had the door open but I've got this set for 165 degrees today so we'll check on this in about 2 hours in two hours I just want to show you what this looks like okay see the smoke coming out looks like this is working now I do want to show you that if you remember I had it sitting up here and the jerky was up one rack what was happening as it was dripping down and it was putting the smoke out so I moved it down here after about an hour when I noticed the smoke had gone out and now the water trays protect them you know any juice from going down and knocking it out let me just pull this out so you can have a look okay it's still really pliable it's not even starting to crack so it's not dried out enough we'll check it again and probably another hour hour and a half we're at the three hour mark you still see we got a nice smoke coming out here let's see what they look like it's still pretty pliable so I want to keep on going maybe another half hour another hour but it's not even starting to crack this was definitely you know look not dried out enough for my taste anyway okay so let me get this back in here and get the door shot we're at the 5 hour mark I want to check this jerky okay all right still got a nice smoke on yeah now we're getting pretty dang close to where we need to be when you fold it up here I'm looking to see that it starts to crack a little bit it's still not really you know cracking all the way so that one just did let's have a look here we don't want to overcook it yeah see it's just starting to crack when you bend it all the way up I'm gonna take this jerky off we're gonna take it out of the masterbuilt we're gonna call it done at five hours let me just check back here a couple pieces yeah this is exactly where I want this so I'm gonna get this out of here we'll plate it up and then we'll do a taste test we got our jerky here you can see just hits house starts to break and you've been about halfway or or a third that's about what you want you don't want it to crisp into me if it just snaps you've overcooked it okay so you can see we can bend it all the way on both sides and it still doesn't break quiet into alright we're gonna give this jerky a try oh wow okay you get sweetness and smoke but the smoke is light and I think that's from the Apple pellets the Bourbon you know the Bourbon could add some sweetness as well you get the taste of the Bourbon I think if I was doing this again I like peppered beef jerky I think I would do one of two things I would add more pepper or I would add more red pepper flakes it's not spicy at all no and you guys saw me make the marinade if you don't like spice don't worry about that but for my personal taste it's delicious jerky but I like it and you know more with a bite from the pepper I probably double or triple the pepper but like I say I like the pepper flavor it's got a good balance mild flavor nice and beefy the Bourbon is mild in the background and I'm surprised that those Apple pellets actually I believe that's what added a little bit of sweetness to it hey if you have any questions on this recipe I hope you leave them down in the comments section below if you're not a subscriber already please hit that armadillo pepper icon so you'll be notified of all of our new videos thanks again for watching

Channel: Armadillo Pepper BBQ

Views: 25,283

Keywords: beef jerky in masterbuilt electric smoker, beef jerky in masterbuilt smoker, how to make beef jerky in masterbuilt smoker, how to smoke beef jerky in an electric smoker, how to smoke beef jerky in a smoker, beef jerky marinade recipe, masterbuilt smoker beef jerky, bourbon beef jerky, homemade beef jerky, how to make beef jerky, how to smoke beef jerky, how to use masterbuilt smoker, smoked beef jerky, smoked beef jerky recipe, smoking beef jerky, masterbuilt electric smoker

Id: YohjsgEm8tA

Length: 12min 6sec (726 seconds)

Published: Fri Apr 13 2018