I am giving you my SECRET technique to make Perfect BEEF JERKY

is it going to be the beef or is it going to be the venison i am going to show you guys all of my secrets on how to make a super tasty beef jerky [Music] i selected two of my favorite cuts of meat which are absolutely perfect to make beef jerky with and with this cold weather it's just screaming beef jerky beef jerky beef jerk gotta have beef jerky man you want beef jerky martian see everybody wants beef jerky i know you want it too of course every good beef jerky starts with a good piece of meat in this case i've got some beef loin this is the short loin and the good thing about this is that it's super tender lean meat is the key because the last thing you want to eat beef jerky is fat stay away from a lot of intramuscular fat or fat caps or anything like that and the other piece i have here is the you remember the venison yes the iron round of venison and it's going to be perfect too listen to this this is still lightly frozen that's going to make it a lot easier for us to slice up try and slice it as thin as possible if you can't get it any thinner just use your hands flattening it a little bit once it's all sliced up it's time to start working on our marinades we are going to make two types of marinade one is going to be for our beef and that's the one we're starting with taking half a cup of ketchup mayonnaise 10 twigs of chives 2 cloves of garlic pressed and 3 slices of ginger add your slices of beef to it and make sure that everything is 100 covered now we're moving to the second marinade which is specifically made for our venison starting with a quarter cup of red wine vinegar and half a cup of olive oil one tablespoon of worcester sauce one tablespoon of peppercorns one garlic clove pressed half an onion slice and one tablespoon of salt add the venison slices to it and mix it all up now we're going to put these marinades in bags look at that they're done on the other side of two days and we we don't do that stuff where we get stuff in that we already pre-made and no fakery here i just call marcia say hey today's the day we're doing beef jerky like yeah let's go because i'm excited this stuff has been sitting in the fridge for two days and that means it has a lot of marination time normally i would say two hours is enough where you got thin streaks of meat but now with beef jerky we want the power of flavor to go in there and there's a reason that i want that because when we expel the moisture the flavors kind of like well disappear is not the right word but they become less strong so we need a lot of flavor on our beautiful little beef jerky strips we'll roll out some paper towels and place on our jerky we need to get this as dry as possible so scraping off all of the marinade is very important then patting it dry as much as you can put a layer on top do whatever you need to do get it as dry as possible we'll start by making the rub for our beef which consists of one part paprika powder one part onion powder one eighth part cayenne powder one eighth part salt and 1 8 part ground pepper mix it all up and sprinkle it on your beef jerky make sure to hit both sides by sprinkling on this rub we're making the beef jerky so much better now of course we need a rub for a venison as well for that we're going to take half a part of salt half a pot of sugar one part ground pepper one part per picky powder one part onion and a quarter part of garlic powder now get that beautiful barbecue rub on your jerky and put your jerky on a rack to dry it's just like doing laundry making beef jerky in your barbecue requests a little skill let's say especially when you're working with charcoal grills so i'm going to show you right now how to do it and do it properly first step is to open up all the vents bottom as well as top then we're going to take everything out [Music] our grill is now empty we'll put the ash basket back in and fire it up now we got our kamado joe all set up we got in the distance a little bit of heat with a little bit of smoke wood to give that first setup with smoke and letting it dry rapidly building up that pellet coil on the outside but we're keeping the temperature super super low we don't want to go over 70 degrees celsius we need just a lot of dry air a little bit of smoke so we'll keep adding charcoal as we go but this is going to take up to i don't know four five six hours we'll see on the other end let's close the lid and keep our eye on it [Music] six hours of drying at a temperature of around 70 degrees celsius and there we have the result amazing beef jerky this stuff is so cool it's like nice and dry the beef is really tough just what you're looking for in jerky now let me give you a word of advice usually i make this a day ahead of time my friends are coming we're going to have a beer watch again stuff like this you're going to put in a ziploc bag and put it in the fridge for instance and when you do it's just going to be a little bit more like it's a little less dry than when it came out of the barbecue that's why i always make it a little dryer and then when i store it it comes out perfect so remember that tip from the pit master i'm trying to figure out what i taste i like it i get why people like this but there's something new here because venison beef jerky i've never had venison beef jerky so here we go this stuff is absolutely fantastic and putting in multiple layers is so amazing and i also love the difference between the one that we made with vinegar and the one that we made with cactua mines the sweet soy sauce venison jerky that's the thing this is a whole new level so i'm going to have the dog decide on which is the favorite is it going to be the beef or is it going to be the venison which one do you prefer if you can have both venison the dog chose venison seriously i love it but the dog loves it even more of course editor wants to put in like a hashtag feed the editor i want you guys to put in the hashtag feed the dog i think that's like more likely thing to happen like of course the editor is great he's a great guy dark and dark oh thank you guys for watching big thanks to patreon youtube members hope to see you guys next time until then it's margalit and keep on grilling that's right venison can you say venison you

Channel: Pitmaster X

Views: 255,596

Rating: 4.8480153 out of 5

Keywords: beef, beefjerky, venison, jerky, pitmaster x, guga food, bbq pit boys, beef jerky recipe, how to bbq right, malcolm reed, texas, marinade, dried beef

Id: 0TsNp-RMi-s

Length: 8min 15sec (495 seconds)

Published: Tue Nov 17 2020