Homemade Beef Jerky, 5 Tips For Using A Dehydrator To Make Beef Jerky At Home

so here's a couple tips if you're interested in making homemade beef jerky I've just discovered how easy it is using one of these but a couple different tips because I had to ask the Butcher and I had to play it a couple times to get it just right so if you're interested in making homemade beef jerking if you want to make a ghost pepper if you want to make a Teriyaki if you want to make it just your own brand all you need is a dehydrator and some good meats so let me show you real quick ham radio Concepts brought to you by amradioprep.com it's never been easier to learn about ham radio before you take the exam and ham radio prep makes it fun and guarantees your success visit hamradioprep.com use the code Eric 20 to instantly save 20 off every course you buy remember the name and radioprep.com so this I got on Amazon about three or four weeks ago it's uh Elite Gourmet it was on sale for 32 dollars down from 42. and uh this is a very inexpensive dehydrator that will do more than just jerky it will do uh vegetables and herbs I want to dry some of my basil out some of my oregano and even some of my hot peppers and use them as like dried seed pods so it's got uh one let me see one two three four five layers plus the lid and on this one there's no adjusting the air holes on top they're kind of built into their uh where they need to be and it's got an adjustable temperature thing on the bottom the thing about this it is dishwasher safe and the link is in the description I just think that that's a really uh economical way of doing this after like two loads or three loads of beef jerky I mean you're paying eight dollars a bag for this chemicalized beef jerky at the store this is I mean the meat that I'm going to show you in here was eleven dollars and the last time I made it was eight dollars you can't buy Jerky like this for eight dollars so check out the link in this it does have um different temperature settings it does come with a book that gives you an idea about what temperatures for what things that you are dehydrating and it is dishwasher safe this time I did it by hand so step number one or a hint number one for making a beef jerky or really anything dehydrated we'll call it beef jerky in this video preheat your dehydrator so it's running right now get it about 30 minutes um you know get it going after I just wash it try to dry it out about 30 minutes you don't want to put cold meat in a cold dehydrator that just screws up the time tip number two for good beef jerky at home you want to take the meat out whether you're marinating it or just hitting it with a dry rub take this out about an hour before or get it room temperature that's the same thing it's like when I make my steaks and pork chops in a pan you never put a cold pork chop or steak in a hot pan because the outside will sear the inside will still be cold you want this to cook or dehydrate thoroughly and evenly across all the meat so what I have in here is some meat and it may look like it's a different color right but no it's the marinades I got in there that's why it looks like that if you tear it open it's still a little pinkish time uh it's been sealed in the airtight container for two days marinating I've been shaking it and stirring it and uh I'll give you a hint I put Worcestershire in here I put soy sauce in here I put a bunch of seasonings and just kept throwing it around um you know the red meat if you put red meat in there or I I mean if it's if you're just putting raw meat in there with just seasonings it'll look a lot more red than this trust me I've already done this before take my word for it it looks like this because of the Worcestershire and the soy sauce but always take your meat out and you know let it sit get room temperature before you put it in there tip number three for awesome homemade beef jerky that's easy is to marinate your meat at least 24-36 hours you can marinate it with whatever you want uh as I said I kind of come up with a concoction of my own I don't buy the marinade and do it I just use a lot of the things that are in marinades already and season it how I want now you could do this marinated you could do it dry without marinade like I did a past couple times and the reason I like the marinade is because the flavor goes all the way through whereas the the the dry rubs that you have sometimes the flavor is only just on the top and the bottom of the meat once it but in there there's nothing in the middle now we me and my wife both like jerky that is pretty much dehydrated like shoe leather you know you got the people that want uh you know a beef jerky that's like tender chewable nuggets no I like this stuff like I've really got a tear and rip as if I'm ripping shoe leather in my mouth um when you become when you're marinating it and you're making jerky like that imagine dehydrating beef that's already flavorless with just a little bit of salt in the outside it's gonna be pretty flavorless when it's like shoe leather so marinating it is a great thing you don't have to I've used the Rufus tea and some other stuff uh salts or you know rubs and pack it down let it sit a couple hours and that works good but always season the meat tip number four for awesome beef jerky now when you lay the meat out in the dehydrator what I like to do if you look at the different layers and I stagger them number one you don't want them touching but those may be going one way and then these are going the other just because of the way that the heat comes from the central Source here and you'll notice that the ones on the bottom are gonna sometimes cook a little faster or dehydrate a little faster than the ones in the top also to note even if you only have two trays for a beef jerky like this you're going to want to put all the trays in there that's per the manual for this one so at least three but I'd say put them all because what you want to do is you maybe put one blank one on the bottom or two blank ones in the bottom two full and then a blanket on the top that'll give it more of an even cooking experience here you don't want to cremate these things putting them on the very bottom they'll turn into worse than shoe leather so yeah as you stack them don't ever let them touch and try to keep them don't overfill it if you can't fit all this beef jerky in this machine you didn't you didn't buy a big enough dehydrator or you bought too much meat step five is this is not a race low and slow did you know there's a reason that there's a different temperatures for selection on the knob here okay it's not a race and if you think you're gonna rush out beef jerky because you want to make a business for yourself you're going to hurt yourself so what I do is here's what I do I just put this in the first 30 minutes all the way 160. now I'm going to get this thing hot and get it started when you start to smell it coming out of the top you dial it back down I go about one well I never stuck a thermometer really in this says 140 to 158 uh you know 95 104. you gotta dehydrate it at a heat that is sufficient to dehydrate the meat in a in a manner that is not letting bacteria grow as it sits in there for six to seven hours okay we've made beef jerky in here in about five hours cranked all the way up and then we made it here about seven and a half hours not cranked all the way out the difference is I think the ones that are cranked up real hot they're done fast I think some of the flavor is is is not as good as when it's a little bit slower okay it's just like a barbecue pulled pork sandwich we're smoking it you want it to be low and slow right so start hot for the first half hour drop it back down I say like 140 145 ish and just let her go set your time and and enjoy the aroma that comes out of this thing now it all starts with perfect meat maybe not perfect but you want a very lean meat and I had to ask the butcher about that so what I use for my jerky is top round bottom round eye of round or London Broil okay those four are very uh lean you don't want to use sirloin or cube steak or not even New York strips take a lot of fats not even ribeye the reason is the fat turns rancid after a couple days remember this is not preservatives this is not done like Jack Links or that weird stuff at the gas station and Fells me over here don't even know if that's considered beef jerky but the FDA says if as long as it's 51 of beef they can call it beef jerky so what you see in this thing here is no observatives there's nothing added it's just the only preservatives would be what's in the marinade in the Worcestershire and the soy sauce fresh Cracked Pepper fresh cracked salt a little bit of rub on there and I stirred it up stirred it Up and Away you go so make sure you and I got news for you this whole thing right here is full okay of a 1.7 pounds of meat and that was 12 dollars at Publix and I'm not saying that if you say well I can't afford 12 meat that's fine I get that but you're paying eight dollars and I've seen people at the checkout paying eight dollars for a .375 ounce package of beef turkey so after two sessions of this I'm way above buying a half a pound of store-bought weird silicon dioxide added things that I can't pronounce beef jerky when it's all said and done it is uh five and a half hours and the beef jerky you tell I've already been stealing pieces close that one honey grab another grab another one all the way in the bottom let's do the bottom looks like there you go look at that beef jerky now the key to this is you got it you can put down the key to this the key to this is to let this sit now it doesn't taste the best well it tastes good it's very good it's still warm and it is very dry now honey would you agree the next day in the morning change yeah put in a baggie you can use a vacuum seal whatever you don't need a vacuum seal the thing about this jerky is it does not last as long as it would if you bought Jack Links or some chemicalized crap well yeah I mean well here's the thing you don't want moisture in dehydrated food right now I like that that's like shoe lover love it but what will happen is see what you want and the saliva starts to be hydrate but tomorrow I guess the ambient humidity it starts to absorb a little bit so it won't be as brittle tomorrow morning and the next couple days it'll be really good so like any steak leave it sit check it out don't leave it sitting there for the next four hours I just turn it off check it out get it room temperature before you put it in the cool uh if you put it in the fridge it'll last a little bit longer the way this is right now about a week in the fridge maybe up to two weeks but you don't want fat in your meat because the fat turns rancid after a couple days and you don't want that taste so let me tell you I've already been attacking this pretty good so it's good honey now sorry to eat on camera for you guys but it really came out good so the link to this the link is in the description to this dehydrator and I'll try to put some notes whatever but homemade beef jerky the first investment 32 plus 11 is 43 dollars and that includes the dehydrator the first time after that you're making jerky for just twice as much as you pay for a Sasquatch bag at a gas station and it's way better trust me it is not full of chemicals it's real it will not sit for two months in the in the cabinet so please don't do that and say she just said I was for the eight dollars around because you went to Sunoco and bought beef jerky just come back look honey I gotta do it no stop buying that you know the chemicals you can't even read them so thank you everybody for watching and let me know here's the last step that I didn't tell you that I'm gonna tell you now make sure you comment below for your recipe for the seasonings and marinade so I can try that that's your homework let me know what I should put on my next beef turkey say that see ya take care

Channel: HamRadioConcepts

Views: 83,015

Keywords: beef jerky, homemade jerky, dehydrator, food dehydrator, dehydrate beef, dehydrated deer, homemade beef jerky recipe, hamradioconcepts, kj4yzi, amazon, ham radio crash course, k8mrd radio, ham radio 2.0, baofeng for beginners, ham radio concepts, ham radio prep, hamradioprep, how to use a dehydrator, how to make jerky, turkey jerky, seasoned beef, jack links jerky, amateur radio, ham radio license, survival snacks, beef jerky for preppers, survival food, 4patriots, icom, yaesu

Id: 8sU19Pr8CGk

Length: 13min 18sec (798 seconds)

Published: Sun Nov 06 2022