Brad Makes Beef Jerky | It's Alive | Bon Appétit

you ever eat heart before Vince hey guys today I'm it's alive we're going to be doing a little beef jerky okay [Music] [Applause] [Music] you know a piece of meat that's real Marbley and fatty because in the drying and preserving which is essentially is what we're doing with jerky fat will go rancid so you want to get like a nice lean cut of beef this is called um I round of beef I'll trim off this little fat cap and then we'll slice that up we're gonna make two types of jerky today then we're gonna make a traditional one which I like to call the old timer and then we're going to make another one it's a little funkier it's got some different flavors going on and we're going to call that one bring in the funk we'll get into that meat trim the fat veiny you know what I mean not easier trim and fat off this and this nice so very important Vince come on in here but so as you do I look Jesus so you can see VIN on if you can check this in zoom in but as you can see the grain on the meat just like when you're cutting a steak you want to cut it against the grain so it'll break apart easier instead of having to shred long that's the way I like it if you feel like cutting it the other way knock yourself out but I highly recommend going against the grain [Applause] [Music] smells great so look I like to cut about 1/8 of an inch thick because it's going to shrink when it t hydrates I don't want something real thin you know it's gonna dry out and turn in the cardboard so we're gonna cut this up in the equal parts I'll put 1/2 into this one the old-timer and 1/2 into bringing the phone all right salt Bay we're coming for you salt Bay he's better yeah it's just cutting up real nice I mean other than this if you wanted to get nutty you can go cutting that out because it will but it's fine I mean it's fine I grew up making jerky Vince I don't know about you but my dad we always used to make venison jerky because he was deer hunter and so was i I'm starting to get back into it now but I got out of it for a while we'll save that for another campfire story Vince what oh yeah we're that means wish I could speak no I ain't good time then this one's for you salt bay I'm never doing that again - it means focus in Jersey oh look at this Vinny I did this for you [Music] so we've got two flavors I got the same we're gonna do first let's do the old-timer so I'm doing a little riff on like the traditional kind of flavor that I used to do with my dad back when I was younger so this is about Chris's 1/4 cup of wishes she she she she she she her sauce I'm gonna pour that right in okay oh yeah quarter cup maple syrup okay oh okay this year I got a teaspoon and a half salt fresh ground til Kelly Tellicherry black pepper sprinkle that right in there onion and garlic powder big fans right chili powder love this stuff well cayenne pepper for some kick well dried oregano boom and now here's for the wild-card Vinny I got some capers all right kind of like getting into like a little target I pulled this from like tart like a tartare beef tartare recipe kind of thing it's gonna chop those up real nice a lot of capers then I'll bring a nice little flavor to it too nice a little funky and then for the last secret ingredient I got a little bit of the caper juice we're gonna pour that right in there all right so we'll just give that a good mix and this meat just soaks up the marinade it's such a flavorful recipe all right so that's the old-timer oh that's the stuff recipe number two bring in the funk yeah one Fresno chili I took the top off I'm gonna leave the seeds in uh am i early the season yeah we'll leave the seeds in just gonna give it a crush just to get things opened up a little all right I'm gonna throw that right into the meat okay let me get rid of that real quick one I want you to take to a good glass of water so we got our Fresno I got I get an inch and a half two inch piece of ginger it's gonna crush it huh oh it's dead all right here we go just got bruising all right love that ginger in there nice I got some garlic that I already Alice if I'd just crushed I got about three and a half four cloves Alsip I you know what it means so it's when you crush the doctor don't mean you do this when you crush the garlic no I'm not doing it whoa little piece bud Oh Oh spicy next little Chinese five-spice powder how's it going great work yesterday quarter cup soy sauce next honey two quarts of honey no I'm just kidding we're gonna put no let's see let's say two and a half three tablespoons oh it's that good stuff that'd be local baby well that's the gold yeah there's a bloodhound right or basket hound well then pound dogs with the big ears freaking I wanted a dog so bad oh here we go we're gonna add that right to in here great - in here next well go G Jane good stuff it's a Korean condiment you can get this actually can get this online or in like some Asian markets by you or supermarkets they they usually have them in there it'll give it some color it'll give it some body it's just it's great on something like this we're gonna add a quarter cup of the gochujang four tablespoons Vince I know you were wondering alright next this is why I recall bringing the funk little fish sauce cuz this stuff is it's got a you know it's fermented fish and the liquid that comes with salt and what comes off is this liquid I'm gonna do ten dashes right one two three four five six seven eight nine ten eleven one more for good measure and they were just gonna mix this up right what am I doing with this all right let's do it by hand oh that's the stuff so that's a new angle for us Vince again I know if I can't I feel like I dude sometimes ah today we're gonna be making you said briefs it babish I wasn't British store in fridge for 24 hours for you babby we're gonna throw this in a ziploc I like to just take all the oxygen out and just keep it in real nice I'm gonna go grab two bags right man hate to break up party but am i this goes into the fridge overnight I don't like to do more than overnight because it can start to get a little weird and mealy I just doesn't need it to the walk-in mini after you don't touch anything don't go here you know so Tooting tomorrow Benny come back throw it in the dehydrator cover all that temperature times etc said you can go home you did great today [Music] there's a lot of stuff in here Morocco damn son a lot of chicken in there all freakin half a ham I guess he's aging it I don't care anymore Oh care anymore no I do I care a lot I love caring all right our jerky I pulled it out of the fridge one day I come with the room temp a little bit you don't have to do that but I got a little excited as one does when making jerky come on then check it out that's the stuff now we got that fancy dehydrator everybody let me show you something you can use any kind of dehydrator some ovens even have some of these newer ovens even have if you go looking at the settings to do the tooth they have a little dehydration setting yeah so we got this nice it's all right this dehydrator really need a new one I want a nice one where I can get real technical with the temperature so I got it set up I'm trying to dial in it also has is low and high that's not very helpful so I'm trying to figure out my own temperatures I like about you know 140 is what I've been doing I don't want it to get real leathery and dry it out too fast it's looking nice and slow we're in the market for a new one Vinny but this will do for now oh ho this is on the under tight wraps it's gonna be black garlic see you in a month yeah and then I got this little temperature gauge air in here I think they call them thermometers let's go load up the trains Vinny when you go laying these out on your racks you don't want him to be touching no overlaps no little shingling effects right we're not roofing houses oh yeah this is it well that's a lovely bag of death those little grains everything's just kind of soaked up all that all that moisture and flavor all that marinade like a little sponge yeah vibe down here pretty nice you know Thursday summers winding down we're just kicking up whatever you're into always been a glass-half-full kind of guy himself you know you know we don't need in Turkey making its negativity all right say no saying that so self-help video actually yeah and it kind is ferment and stuff we're helping you we're helping it yeah this is definitely a self-help video self-help what I say self-help self-help this is definitely a self-help video self-help where my English has never been my strongest language oh yeah Ed Gein or guying what was his name you like crazy silly girl that dude that was killing people back in the day and like making lampshades and get out of the skin masks and stuff anyway don't do that so on the gochujang fish sauce Funkmaster I'm just gonna put a little sesame seeds on this and I didn't want him to end up on the old timer he's a little cranky he only accessory digestion issue alright salt Bama sesame BAE I'm gonna throw this in the hey watch I'll show you then nevermind God explain everything look so the put one I'm putting this on the next layer look all the little runoff doesn't end up on the old-timers I'm gonna throw these into the old dehydrator Benny look at that baby there's thumbnail jerky all right fool around we don't play with her food huh oh it's dead wish me sometimes I had like three arms great 140 degrees about three four hours it's uh time is it okay 10:40 that took a while 10:40 I'll call a comeback down was maybe we'll check it out at around you know uh three o'clock 2:30 right I'll give you a call oh yeah nice so I'm talking about here let's bring them over to the frame over to the spot Chris I done the thing with jerky when you're dehydrating is you know you might think it's not done because it's still hot and kind of pliable but um once it cools off it usually will firm up I like to keep me like a airtight container so that's a little bit of moisture even though we dehydrate them they're not completely dry so some of that moisture will help just kind of like mildly rehydrate it in a very nice way yeah let's pull these off and if there's any thick ones that don't seem done we'll pop them back in yeah this is looking good it's marination just kind of penetrated all the way through Oh Mia what's up babe you like jerky jerky Oh show me oh we got two different types here yeah you really went for it it's gonna get the fish sauce a little bit malicious thanks bud now hear me out real quick off the bat maybe a little dry you throw them in a ziploc they give off a little bit of their own moisture and it'll be a whole different texture the first Jerky's that I've really really loved we're not banging him good job yeah thanks bud thanks for playing hey bear Gani these are good I think they went a little too long well hear me out I was as I've tried to write but you tried them out of the bag in a couple hours I should just get a little recording saying this agree I probably could have win 30 minutes less all right thanks for playing - to wait - for - okay we got a caller Vince to the telephone we call one Miss Rachael carton I heard she's a major jerky fan let's call her Alyssa number okay she better pick up hey Rachel its Brad down from the Test Kitchen you might know me from great hits from series it's alive so let me just give you the clicks Peele we shouldn't tell that everyone tasted it after the bag it's not that dry all right it's a little dry you like you like that better that's the old timer Oh for a good good while I've been eating the same batch I made last week mm-hmm you know that's this is an ancient method of preserving meat you throw it in your saddle while you're crossing the Great Divide back in the day yeah Lois and Clark they had jerky Lois like I said maybe we'll get a little I'll have Vinnie come down in an hour or so and we can do a real quick out of the bag comparison Vinnie can you hear me wink if it's a yes wink twice if you need help oh so we put our jerky back into our they went into our bags remember when it came out it was a little little darker you definitely couldn't do that remember yeah Oh home run derby all day baby it's gone no no no no all right mr. editor look old-timer it was a little dryer remember on the outside now we're that yeah right it's not cardboard by any ease reflects it sure is so good it's so good right it's such a yep Oh famous words of Chris Morocco flavie's got nowhere to hide great so yeah keep it in a bag you know store it you don't want to put it in the fridge and then take it out for two days put it in the fridge take it out because it's gonna sweat and I don't know things that go a little funky just eat it or you know keep it at room temperature or google it I'd love to know if you guys are willing to share some of your secret ingredients or preferred flavor profiles for jerky or anything like that or anything else you'd like to see us fool around one for many times flying but we got to go so uh jerky born empty quarters in Alaska lucky dog I remember Alaska Jerry likes jerky I don't know he's dead didn't get a chance to ask him yeah bent edge BAM boom Jerry tonane whoa get out of there loud yeah you can't just go shopping it's same thing he's got no respect oh-ho I got no respect he said I sound like Rodney Dangerfield once or twice till I don't know if that's an insult or not is he dead what I mean of course it may come a time a week on the nature don't care about the week you know happens of the week damn and these pieces the self self-help video [Music]

Channel: Bon Appétit

Views: 6,817,954

Rating: 4.8758035 out of 5

Keywords: jerky, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, brad makes, brad it's alive, brad makes beef jerky, how to make beef jerky, beef jerky recipe, making beef jerky, brad beef jerky, best beef jerky, make beef jerky, how to make jerky, beef jerky, beef, homemade beef jerky, jerky beef, make jerky, jerky recipe, making jerky, food, bon appetit

Id: YGpK6U56oHM

Length: 18min 13sec (1093 seconds)

Published: Thu Sep 06 2018

Reddit Comments

[u/the_person]

A L L I C I N

[u/WU--LYF]

how has brad not blown up yet on here? Him and vinny are national treasures

[u/stubag]

The pairing of Silent Vinny and Rambling Brad is definitely one of the best duos on YouTube at the moment. Every video is great.

[u/needhaje]

I love that Brad refuses to explain what allicin is after Vinny made fun of him for it a few videos back.

[u/__SpacemanSpiff__]

^vinchenzo!

[u/SwimmingBus]

Brad is the best personality on the BA youtube channel! Hard to understand sometimes... reminds me of Stipe Miocic if anyone gets that reference.

[u/CunderscoreF]

Who's better than us, Vin!?

[u/[deleted]]

I have such a crush on Brad. He's so manly but in a very genuine way. I'm almost uncomfortable with how much I love watching his big hands delicately lay the jerky down on the racks. Ugh

[u/RacistWillie]

Yo I’m like super attracted to this dude, I think it’s the cooking and hat combo