HOW TO MAKE PEPPERED BEEF JERKY AT HOME (in a smoker, in an oven, or in a dehydrator)

[Music] welcome to Hey Girl hey I'm Susie Bullock and today we are making homemade peppered beef jerky I'm gonna teach you at the ins and outs building a great jerky marinade how to dehydrate your jerky in your smoker or your oven so let's get started we're gonna start building our marinade for our jerky and I like adding in a lot of aromatics and jerky to infuse the beef with a lot of flavors so we're gonna start by crushing and giving a rough chop to four cloves of garlic I like to use the flat side of my knife just smash it like that oh you can peel the skin away and then just give it a rough chop take your garlic slide it into a gallon zip top bag it's my favorite way to marinate jerky because it allows you to massage that marinade over all sides so we got our garlic in there we start with the base of our marinade this is 1 cup of soy sauce 1/2 a cup of Worcestershire sure we're sure stir sure sauce sure worst stir sure anyway 1/2 a cup of brown sugar 2 teaspoons of onion powder 2 teaspoons of red pepper flakes this adds a little bit of heat and 2 tablespoons of black pepper now I did add quite a bit of brown sugar and that's because I like the sweet with the heat if you want less sweetness in your jerky cut the brown sugar in half and it'll add just enough to call cut that acidity in salt of the Wurster shirt without overwhelming me with sweetness give it a good mix in the bag break up any clumps of that onion powder and we didn't add any additional salt to the marinade because there was plenty of salt in the soy itself and in the worst asure sauce as well now here's another optional step this is pink curing salt also known as prog powder or insecure this is cure number one and this is intended for short wet cures and that's exactly what we're doing with jerky if you want to you can add at a ratio of one teaspoon for per 5 pounds of beef of this pink salt make sure it's nice and level this is not the same as Himalayan pink salt this is a nitrate curing salt that's dyed pink so that you don't confuse it for regular salt and what this will do is extend the shelf life of your jerky this will allow you to smoke or dehydrate your jerky and then it can stay stable at room temperature for up to six weeks so if you're looking for some longevity the curing salt is a great way to go again it's optional if you don't use the curing salt this jerky will still last for two weeks just keep it in your refrigerator now it's time to add our beef when you're choosing what kind of beef roast to use for making jerky look for something that has very little intramuscular fat that means the fat that runs through the muscle itself because when the beef dehydrates the muscle will lose its moisture and the fat won't and so any excessive fat in there is what will cause your jerky to go rancid faster so choose something like an eye of round roast or a top round which is sometimes labeled a London broil I've known people to use flank steak and even brisket all of those are good options as long as you can slice it thin I actually have my butcher slice mine for me so grab your roast take it up to the butcher counter asked him to slice it for jerky tell him you want it at about a two and I like to slice mine against the grain that makes it break apart really easy if you like the long thin strands of jerky that you can tear apart have them slice it with the grain it's just up to what you like to eat so this go directly into our marinade this is about 2 pounds of I of rounds give it a really good mix the last step is to add 1 cup of beer or if you don't want to add beer you can use beef stock what this does is kind of break down those super concentrated flavors of the Worcestershire sauce and the soy make it all a little bit more balanced give that of one more good toss and then into the fridge either overnight at least eight hours or you can push it up to 24-48 hours just know the longer you go the saltier and more intense the flavor will be our turkey is been marinating overnight it's the next day we're ready for our next step and I like to take my jerky out of the marinade I've got a pan prepared with some paper towels on it just remove your jerky give it a little shake to lose some of those bigger chunks of garlic and then set it on the paper towel and we're actually going to press each piece between two paper towels to remove any excess liquid from the outside and what that will do is help our jerky dry more evenly and a little bit quicker pulling the last one out of the marinade at this point you can discard the marinade I just slip it up toss it in the trash makes using a zip top bags really easy and then I've got all of my jerky pulled out flattened and slightly dried on the paper towels you're not gonna be able to get all the moisture and that's okay just give it a press get out what you can and that's we're using this sheet tray is great because it catches any reserved juices we're ready to head out to the smoker I am keeping my smoker between 160 180 degrees we don't want it any hotter than that or it'll actually cook too quickly and it can burn the sugars in the marinade without really drying the meat out you can do the same thing in your oven keep the temperature around 170 degrees and then crack it open I like to use just a wooden spoon set inside the door because what that does is it allows any moisture inside of your oven to escape and actually dry the jerky so on my smoker I put it directly on the grill grates that's allows the air to get around all sides of the jerky if you're doing this in your oven use a cooling rack just like this one and you can lay each piece out make sure none of them are touching and then once you've got them laid out either on your dehydrator racks on your cookie sheet or outside on your smoker sprinkle it with a little bit of this black pepper on all on the top that'll give you that final classic pepper jerky bite and on my smoker I am using hickory wood another good option would be something mild like a cherry or an apple I would not recommend using a stronger flavored smoke like mesquite even oak can be a little bit tough just because it is a lot of smoke and that's great but those stronger flavored woods can be overwhelming so pick something a little bit mild and you're good to go our peppered beef jerky is done and off the smoker I like to put it into a zip-top bag while it's still warm just kind of let it steam and cool down in the bag with the lid open when it's cooled to room temperature zip it closed and that will help keep your jerky moist and tender without having too much excess moisture locked in with it now this will last at room temperature because we put the curing salt in it up to six weeks if you did not use the curing salt it'll last for two weeks keep it refrigerated although honestly you're gonna have a really hard time getting it to last that long especially if you have kids friends neighbors a dog this stuff is awesome it's got a nice peppery bite it's really not too sweet you can barely taste that brown sugar almost a molasses flavor in the background that pepper is right there in the forefront super strong it's not too spicy is good stuff I hope you guys loved this one give it a try if you guys try this recipe I would love to hear your thoughts on it in the comment section below please leave us comments like this video and definitely subscribe to our channel because we're putting out new grilling and barbecue recipes every single week and I want you to be the first to know about it [Music]

Channel: Hey Grill Hey

Views: 64,557

Rating: 4.9237189 out of 5

Keywords: beef jerky, jerky recipe, how to make beef jerky, homemade beef jerky, peppered jerky, peppered beef jerky

Id: YA2STwtJyh8

Length: 9min 36sec (576 seconds)

Published: Tue Apr 10 2018