How To Make Smoked Jerky - Basic and Advanced Smoked Jerky Recipes | Grilla Grills

- fans pitmaster Shady back again today's all about the basics of jerky [Music] we're working with our buddy germy today if you've ever called in to gorilla you've ever sent a message in saying hey man I can't find my order or I need you know a new part you're probably spoken to this guy so germy you were talking to yesterday and said you've tried jerky a few times you tell us your experiences man just inconsistent really inconsistent my first batch is pretty good couldn't mimic it to save my life and yeah whether it's slicing using different the wrong meat idol right it's not consistent all right well we're gonna talk about consistency today then right so the first thing what meat constitutes good jerky meat there's a lot I've heard people say flank steak I have brown London broil all that will make jerky right because jerk is just dehydrated meat yeah what I personally like to use is a is a nice I of round and the reason why it's not very fatty on the outside if it is trim that off you have any silver skin you just gonna trim that off cause I mean you can't choose through that stuff but this one's nice and beautiful and you can see immediately the drain that this muscle is running right it's going this way so that tells me our slices are all gonna go this way also notice it's pretty uniform you talked about consistency this is uniform so you're gonna get pretty standard slices out of this so how thick should your slices be if you have your butcher do this if you can get them to do you know if you like a more of a I'd say a drier jerky mmm go with eighth inch if you want a little cheery or jerky you're gonna go a quarter inch so our meat sliced what are we gonna do now well you got to make the marinade right I'm gonna give you a couple recipes the first one I'm calling it basic jerky ancho chili powder it's gonna have some onion powder some garlic powder black pepper I really like using the gorilla beef for a bit and then it's just basically soy sauce where's your sauce listen honey is optional in this recipe it's just I think it rounds it out a little bit like I like a little touch of sweet home under just a touch all right so we got a we got all the players in the back here we're just going to zip it up and you can feel the honey and all the hard stuff in there right yeah just kind of keep working it give it a good shake make sure this thing is sealed good man because this stuff will be on the ceiling to go whirling this thing around your head okay now this amount of marinade is just about enough for about two pounds of I of round so if you go by five six pounds just do the math okay it's easy math a lot of these were one two one two one okay all right excellent so let's get all the kids in the pool here just alright so once we have it zipped up all the air is out of the bag I just like to make sure the beef is all separated good your marinades touching everything and then I do my best get it all drain down and into one kind of cohesive package this totally neat goes in the refrigerator keep it cool I like at least eight hours at least eight hours in the marinade video twelve twenty-four I know some people go forty-eight longer you go the more it's gonna have flavor obviously the darker it's gonna be so this is our basic marinade for jerky I can't leave basic alone right that's not me you can't do it so being a Kentucky boy I had to make another marinade happen to have a bottle of bourbon I don't know what that's all about you know so we made yeah so I had to make some I call it chicken Kentucky bourbon jerky okay so we're gonna taste test these at the end now I came in last night Snuggie in the building and marinated all this so there's there's no Hollywood magic we did marinate this last night and we're gonna put them on the grill and taste testing but here's the recipe for you you're gonna need a quarter cup of bourbon don't use the cheap stuff here right you need at least one tablespoon of molasses if you like it sweeter double that up two tablespoons of brown sugar one teaspoon of black pepper 1/4 cup of soy sauce tamari or ponzu up to you again two tablespoons of Kongo key kick one tablespoon of gorilla beef and two teaspoons of red pepper that's it the trick here right the whole point of jerky is drying it out jerky so putting it on too wet helps no one so all we've done take our cutting board lay down some paper towels underneath our wire rack Jeremy you can pop the bagman just a give each piece of a little shake you can use tongs you use your hands whatever it's all good and you'll notice these pieces are bigger we had the butcher cut these and by looking at it he he cut it the wrong way how do we know Jeremy any guesses long you see the muscle fibers on this way he actually cut it with the great so this jerky may not be quite as tender as your jerky you're gonna make it home and then I like to come back with a fresh coat of beef rub but you don't have to do both sides just do the top side but I just dust it down just a nice medium light coat because I want all that beefy umami pop there that I can get all right so this batch is totally ready to go right on the smoker so let's talk about our set tent there's gonna be a lot of argument about this you guys are gonna say he has to be as low as possible I agree with you but understand you're flying in the face of physics so you have to go a little warmer if your temps are on the extreme end okay so go to about 200 degrees you got plenty of air moving around your turkey that's what you want because we're trying to dehydrate it more than cooking so we're good we're income I like to check on about once an hour you know take 2 to 3 hours this is pretty thick jerky so it may take a little longer soul-sick right let's go find the rest of that bottle of bourbon all right so like we said in the beginning the butcher kind of cut our jerky opposite of what we did and this is exactly what you get you get some nice sticks don't get me wrong man they got some chew right but they're I mean beautiful bark beautiful color beautiful smoke believe this is our original Jeremy why don't you try that let me know what you think compared to yours that that you made it home and because we're not gonna fake this we're gonna let Jeremy - for about 20 minutes cuz it's jerky while we talk about the jerky so there's me a little bit of spice there get the the piece I had I could taste a little bit of the ancho chili coming through it's not too spicy a light sweetness yep but just kind of a down the middle jerky all right definitely tell of a sweetness a little bit and a lot better what I make yeah for sure well I think the way we sliced it it's going to allow for even more that marinade that we we made to get in so I think the jerky you slice it you're going to take home tonight and cook will be even more tender I think so I do too okay so that was good jerky but how do you make jerky better well you see they got to be bacon or Scottie bourbon from I'm from Kentucky so let's let's see what's up with the Bourbon jerky I'm just gonna take a small piece mm-hmm steak II definitely bourbon II little sweet hmm I get more from that there - no - if you want to make this jerky at home tell them where to find the recipe Jeremy go to guerrilla girls calm slash recipes or find us on social media Facebook Instagram Twitter at guerrilla gross absolutely that's where we're at and again we want to see you make this recipe so Tagus if you if you make this turkey if you've got a favorite turkey recipe let us know I'm happy to try it you see if we can maybe update this one we're constantly updating our recipes with new photos maybe your photo turns out better than now we'll use your photo if if we get your permission but again this is all about being part of the guerilla family sharing knowledge and enjoy and being a star in your backyard if you got questions email us pit master at grill grills calm or if you need some customer service grill master at gorilla grills calm and if you have a problem at all pick up the phone call us and you're gonna talk to Jeremy he's our superstar customer service rep and he can answer your problem no matter what it is I promise [Music]

Channel: Grilla Grills

Views: 49,377

Keywords: silverbac, kong, chimp, bbq, outdoor, grill, portable, Best Pellet Grill, recipe, Jerky, Smoked, meat, wood pellet, cured, Smoked jerky, Smoked jerky recipe, Jerky recipes, Basic jerky recipes, jerky recipe on the grill, grilled jerky, grilla grills jerky, grilla grills, diy beef jerky, beef jerky, grilled beef jerky, smoked beef jerky, pellet smoker, pellet grill

Id: GO3RIDb70JM

Length: 9min 17sec (557 seconds)

Published: Thu May 16 2019