How to make Deer Jerky, Beef Jerky, or any Jerky on a Traeger pellet grill. By The Bearded Butchers!

hey folks welcome to another video I'm Scott Perkins one of the bearded butchers today we're going to be making some deer jerky everybody loves deer jerky it's one of those things you could pass out to friends family and the thing that's special about today's deer is my son Ben shot it about what was it Saturday today's Thursday so we've had it dry-aging now for about five days in our cooler and funny story behind this deer is that we went out and we got to the hunting property we had a brand new 350 legend was the scope and everything we've never really hunted with scopes have we it's always been shotgun here in Ohio so we get out we get all of our stuff on and he's like dad you got the bullets and I was like no do you have the bullets we had the gun what we didn't have the bullets but I'm so proud of him because he used the 20 gauge open sights and he had an opportunity to take this deer trouble was there was a big buck running in the pack with these dough's and man that got exciting in a hurry but he kept his cool and he shot this doe free standing open sights with the 20 gauge about 50 yards put a great shot on it we tracked it recovered it brought it back put it in the cooler so today so that's gonna go ahead and break down these hindquarters we're gonna throw them with the table we're gonna make you some jerky and today he wants to use the beard or butcher bun black for his jerky so we're gonna get the jerky trimmed out and we're gonna get it seasoned and then it's going to go on the pellet grill which is gonna be the trigger iron wood 80-85 so let's get started so as you guys recall so that's gonna go ahead and break down this carcass much like you've seen in other videos course this is a good reminder if you haven't subscribed because that's how you're gonna stay up to date with most recent projects that the beard butchers are working on but right now he's just pulling out that tenderloin you can see we filled rest this deer and we were careful not to remove our tenderloins in the field dressing process because these are the most tender part of your entire deer carcass so we always start step one is to peel these out put them somewhere for safekeeping all right so we're gonna be using both hindquarters to make this jerky I know some of you are gonna say that you would prefer to have the round steaks in this case we're processing the steer exactly how a nine year old one says deer process and he's not gonna sit down and eat a round steak he wants jerky that he can pass out to his friends his family especially around the holidays this makes a great little gift item so that's gonna work this down through the ball joint right here you see kind of keeps putting pressure on it just to break this open and the really nice thing about this this gets the really maximizes the amount of jerky you're going to be able to pull off of this round there we have it one great looking round so let's get it cut up start making some jerky today I'm using my 6 inch semi stiff rosewood handled Victorinox knife here's the second round if you notice I didn't say anything when I was breaking these off because Scott told me he wanted to do all the talking so there we go so of course the sheath the steel and the knife come as part of our cutlery kit mine I've had probably at least a year now on this particular knife so trim the blade down so I start right there by cutting that tendon and then you can come right across right here where the joint is and you can just work your knife sometimes you have to twist your wrist your elbow get that shank off of there that's going to go over to our trimmings pile so at this point we know that the femur bone is going to lay right in here and you want to kind of go at an angle maybe a thirty degree angle or something like so and you want to stay in between the muscle groups so you don't actually cut right into the the muscle itself and when you have a deer like this it's nice and tender a lot of times you can use your fingers to just so now that's what we call the the top round got that broke out right there right here's our eye of round so you can see that we've got this seam right here points to so if you just start with your knife you can roll that piece out right there there's our eye around right here we're going to have our sirloin tip or a round tip so we'll just stay just using the tip of the knife now stay it right along the bone come right underneath this bone right here we've got we've got it boneless I'm going to peel out this this tip right here that's going to make a really nice boneless roast for us something we can drop in the crock pot or and throw it on the smoker now we're left with the bottom round in this little chunk of sirloin right here that's the nice thing about using that method to pull that out the ball joint is you do get an extra little chunk there of sirloin for jerky so here we just want to start cleaning it up we'll go ahead and remove that that's going to go into our trimmings pile I've got some silver skin right along the edge here peel that off now what I like to do is you can you've got this layer of fat so we can just peel this right out of here get rid of that fat so the idea is that we want to maximize the amount of lean whole muscle that we get off of this that's of course going to give us the most amount of jerky whenever we make the jerky we want it to be a nice tender piece no connective tissue one of the things for certain if you're passing this out you don't want to turn any would be hunter or somebody that is new to wild game don't want to turn them off with a piece of silver skin or sinew so there I have the the bottom round cleaned up and ready to cut jerky give this little sirloin piece taken care of there's not much here but is a nice tender this one's gonna have a connective seam right in the center so we'll what I like to do when I make jerky is just go ahead and get all the pieces the technical term for this is denuded which means you've taken all the connective silver membrane out get that separated I guess the fat your your opinion if you want to leave the fat on some people will appreciate the flavor some some wooden it's probably probably best just for most practical purposes to remove virtually all of all of those pieces the top round your largest piece it's gonna have a bit of a connective vein right here now one thing you don't have to worry about any glands when once you've done this much prep work you're not going to have any glands in here just as a result this cap right here you wanna find that natural seam alright so one round completely trimmed of silver skin got the bottom round little sirloin pieces the eye around and the top round and we'll get started on the second hind quarter alright so we've got two of everything here now because we've got both of these rounds trimmed out so whatever we're making jerky what we like to do is we like to go across the grain and we make we like to make a slice about an inch and a quarter inch and a half so you know you want to keep things even so I'm just gonna kind of hold it up here and the reason we do this is when we get all this jerky cut down it's going to have a it's gonna have a really nice tender bite because we've cut now across the grain so whenever you go to chew this it's going to pull right apart in fact sometimes when you're cutting it you'll have a little bit of difficulty not pulling it apart so whenever we do that we get clean slices consistency is the key here so you want to keep you know if you don't feel like you can you can keep your slices you know an 1/8 to 1/4 you know a thicker is fine you just have to remember you don't want a bunch of them that are thin that in so varying sizes so you want to keep your sizes uniform so that way when we go to cook this it cooks evenly if you see there I just it's literally so tender that it just pulled apart you can also you can make you know some sort of tender bite if you wanted you can make these into larger chunks but this is what we like to do for our jerky a nice strip about a quarter or so of an inch thick and then going across the grain on each muscle group that we work with so that you get that nice clean bite nice and tender don't beat yourself up about you know the speed or anything like that if you if you don't think you can go quite as fast so with something like this and then you want to sometimes you'll need to flip a piece around just to kind of make it convenient for you yeah they're just nice if you see a piece that you know I think might be a little bit thick you can just knock it down a little bit and the only reason to do that is whenever you cook it you just want everything to be nice and even you gotta take a look at what's going on back here look at that doesn't that look good Ben yep talk about jerky what about all those chops uncle Seth cut up man my mouth starting to water right now we're just a bunch of getting right up on top of it some tomahawk rib chops some butterfly chops some flat irons some of those inner loins that we call fish tenders which one are you choosing for dinner one of these perfect you know that's one of the great things about deer hunting is it really brings you together I guess any hunting we're gonna be able to sit down as a family enjoy this deer that my son harvested he's gonna feel proud of something because he is feeding the family and then he's gonna have a wonderful product and that he can pass out with a story to tell about it and that's one of the great things that makes hunting unique is you have all those stories in that tradition being passed along and one of the reasons why we embrace hunting as much as we do so there we have it just some really nice lean cut deer jerky so so now that we've got this all cut up and in this pan we want to go ahead and get it seasoned today we talked a lot about the amount of seasoning to use I'm just gonna pop this on the scale here real quick I've already tared my scale so I know that I'm gonna need four seven pounds I'm going to need seven tablespoons so I actually have a tablespoon shaker right here so they make it really convenient for me we say that you can use one ounce for two pounds of meat or one tablespoon for one pound of meat so I'll just go ahead and add a total of seven there's one two three four five six seven and one more for a little extra kick because you can never really get too much of that beard of butcher blend seasoning so now at this point what we're going to do is we're going to go ahead and mix all this together and then we're gonna let it set overnight we do that now we're not gonna be using any cures or anything like that this is just our beard of butcher blend seasoning is the only seasoning agent so we like to do is get it in there go ahead and work it around get everything covered the salt in that spice is actually going to draw out some of the moisture in the meat and so you're gonna get everything coated really nicely here and then we're going to set this in the cooler or the refrigerator overnight come back when it's all marinated for at least 12 hours put it on our jerky screens and get it in the Trager wood-fired pellet grill and a few hours after that we're gonna have some great deer jerky so stay tuned so this turkeys been sitting marinating overnight we usually like to give it a little mix like I told you that salt pulled out a lot of that juice smell is incredible so typically what we do is now I went ahead and I bought these racks on Amazon just because it's gonna make it really nice and easy to transfer this on to the smoker today we're going to be using the Trager Ironwood 885 one of our favorite models these are the Wi-Fi connected grills so I'll be able to monitor this cook however it's really it's it's anybody's preference on whatever method they might have to cook they can do just about any type of smoker as long as you have the the ability to set your temperatures today I'm going to be going from 165 for about two hours I'm going to go up to 185 and it'll likely finish there till we get to an internal temperature of about 165 so nice thing about this is you can just kind of work back in tuck these in they can be slightly touching each other because they'll shrink up a little bit during the cooking method we can just put everything lay it right out here sometimes I like to just create a little pile that way if I find a longer strip I can lay it out so the idea is we're gonna fill up each tray I think it's to fill up about four of these by the time we get everything laid out if you have pieces that are too long you can either set them aside until you get a shorter piece or we can go back into our bin because we're gonna have some that are or this meat so tender I can always just take a chunk and just literally pull it in half if I need a shorter piece there you have it one tray ready to go on the smoker so I'll get the rest of this put on our trays and we'll get it out get it on the trigger and next thing we have to do is just give it a little time we're gonna have some delicious jerky all right we're acting ready there's our seven pounds of beer to butcher blend black seasoned deer jerky time to head out to the smoker today we're using cherry wood pellets so with the bearded butcher blend black seasoning and the cherry pellets we might be able to call this black cherry jerky so what I'm gonna do this is going to be more of a time time thing than a temperature thing but I am gonna go ahead and use my meat probe because my grill is equipped with one now the thing with jerky is a lot of times you can't really find that slice that's thick enough if you've cut it correctly but I found one so we've got our four trays in here lined up nice and perfect at this point see that beautiful call that sweet blue that smoke that's one of the things we really love about the trigger grill and now we say this all the time meat over fire for millennia mankind has been using wood smoke to preserve me and that's essentially we're doing here just with a modern technology spin on it so anyway beautiful blue smoke that's going to give us that really nice flavor so we'll go ahead and get this real shut and I'm gonna do 165 for two hours see where our temps are at see what the jerky looks like 185 then for a couple hours and I think it'll be done by then so let's let this think purr and come back and check in a couple hours all right it's all over done with but the eating right Ben so we're gonna crack open do what we got in here you go ahead do the honors whoo look at that doesn't that look absolutely delicious now you know what we do next right probably want a whole stick huh should we hand some off to your brother ooh that looks good so at this point we can go ahead and pull all these off that's what's nice about using the screens you can just grab these so we wound up 165 for two hours 185 for two hours I had no trouble reaching internal temperature at this point it's just kind of about how you want to dry it down how much you want to dry it down we're probably going to put this in bags that way we can pass it out maybe over the holidays here you can always freeze this stuff so one of the questions we get asked is about like shelf stability or whatever if you're not measuring the water activity you don't know whether or not it's shelf stable because you have to meet a certain water activity so in this case put in a ziplock put it in the vacuum sealer put it in the freezer if you're not gonna eat it within a week or so definitely going to probably the best place to put it is in your freezer so there you have it one batch of beer to butcher black seasoned deer jerky from that kids first deer smoked on the trigger ironwood 885 hope you enjoy the video just reminder subscribe if you want to stay up to tune or up to date on what the bearded butchers are up to we'll be bringing you more also Facebook Instagram Twitter make sure you follow your favorite butchers that's all we'll see you next time [Music]

Channel: The Bearded Butchers

Views: 323,369

Rating: 4.9331126 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins

Id: aiFYrFkLee0

Length: 21min 8sec (1268 seconds)

Published: Sat Dec 14 2019