Making Beef Jerky From Gound Beef!

are you playing with your meat mike what are you making well i'm making mixed meat mixed meat yeah i'm making beef jerky beef jerky out of ground beef wow how fancy what's that seasoning hey guys welcome to tcr sid mike thanks for clicking on the video if you haven't done so already make sure you hit that subscribe button well mike has finished messing with his meat mixing up a batch of meat right here now it's time to make some jerky [Music] so we're using the judge jerky gun today we're going to use this with some ground beef and if that's something you guys aren't used to you're going to make your own jerky today and it's a lot of fun so let's get to it all right so as you guys saw earlier i snuck up in the kitchen while mike was actually getting this mixed up but mike why don't you tell them what you were mixing into the meat there look there's a whole bunch of camps out there about beef jerky and i'm not gonna i'm not gonna get into all of the camps about beef jerky some people like to slice whole mussel that's a really common thing what we're doing here is a ground beef version we're gonna be using a press in order to do that what i did is i mixed all my spices and my curing salt into my ground beef now there's another camp when you do make jerky at a ground beef where people talk about how much fat content you want some people are saying you want the leanest ground beef you can get and some people like the fat i personally like the fat i'm going with an 80 20 here ground so that means there's 20 fat in here you have to be really careful if you're using that high of a fat content that you're not trying to store this for too long because the fat will go rancid even though the meat is in a shelf stable state once we're done with this so this is only six pounds right here this is not going to last long enough to go rancid but if i was trying to make 25 or 30 pounds and i was going to store it on the shelf then i would go ahead and use a very lean ground beef i purchased this legs brand and i and i bought a kit that has actually several different seasonings in it okay hot teriyaki cajun teriyaki pepper jerky teriyak regular teriyaki and then the regular just beef jerky which is the recipe i'm doing right now and it also comes with these packs of curing salt these curing salts are sodium nitrate and they help with the whole botulism thing and you can do your own research on that whether or not you think that i'm the devil for using it i don't care i'm using it each of these packages for 25 pounds of meat basically what i did is i divided it in half using a gram scale then divided it in half again that's close enough to six pounds i'm happy and that's what i mixed in here annie get your gun time to load up my gun here i'm gonna get some of this loaded in and i've got i borrowed this from my meat grinder to help shove this down inside and i don't want any comments people i don't want any comments i know i'm gonna get them just edit yourself people that's what i'm gonna say just edit yourself okay we all know we all know what you're thinking let's just know that we know together what are they thinking i don't want to nobody's gonna know they're gonna know [Music] [Music] okay mental note don't push it too far down skip stick is that an overshare that was an overshoot might have been an over sharing [Music] it's definitely more resistant the more full it is now that i've got my caulking gun filled with the ground sausage meat stuff i'm going to take my little ring here and slip it over sausage you know what i meant whatever you want me the the ground up stop which is like you know anyway so you're gonna stick this through here and you're gonna put it on here and you're gonna turn it like so and then you aim it at your husband and you fire the trigger no that's not accurate [Music] that to your liking keep going it's too thin it's too thin well it's starting to get too thin it needs to be consistent i'm trying babe and then push down on the pan and pinch it off there you go no don't don't do that don't make it happen don't be rude you need to keep it the same thickness you need to move away as you squeeze so that it stays the same thickness [Music] it's like the weirdest icing i was just going to comment it's a good thing you're not a pastry chef yeah i'm not you know what and that's okay you wanna you think you can do better i'm doing the next one you're doing the rest of them stop your project you're gonna talk you're talking smack yeah it's matt because i don't think you could do it any better than i did i think you're gonna see we'll see hold on let's see mr flapping your jaw ah look at that see you suck too now what look at yours is all broken and jacked up now what now what that's not even see did you see do you see do you see you're talking a lot yeah so yours is all jacked up look at that look at that hot mess look at that beautiful strip and then look at that hot mess next to it see whoa you're over there talking smack i jacked my first one up my second one is basically perfect and all yours were jacked up not all mine were jacked up why are you so rude first of all that entire gun is longer than my arm and yours looks just like mine on that second one i don't hear it i just want to say that yours looks exactly like mine except your first one looks all jacked i just want the record to show you didn't do it any better than i did it look at that look at that what's that oh so you can keep it even now what what's up alec baldwin whoa easy with the bald one jokes i can say what i want now we're gonna load some of these up or make some of the round ones [Music] okay all right so we did a bunch of them as flat ones that we put in the oven we're going to do those at 200 degrees until they feel right and then we did some round ones kind of like slim jims that we're going to put in the dehydrator set it on the jerky setting which is like 175 degrees and those are thicker so they're going to and there's a lower temperature which is ideal you're gonna have to go a lot longer this is probably gonna go like 12 hours all right we are two hours in let's see what we got it's time to flip them i think what we're going to do is pat them off and get some of that oil off of them all right then we're going to just get them all flipped over i consolidated them into two pans and patted off all the fat and now we're gonna put them back in the oven all right this is uh about five hours in the oven still a little flexible but it breaks it's dry so that's about five hours in the oven there and then this is about 12 hours in the dehydrator for the round slimgen ones and again still a little flexible but if i try to bend it too far it's gonna break so we know that it's dehydrated and now let's weigh it so we got just over a pound of the flat ones let's add these on there see if we can get them all on there and there it is [Music] two just about two and a quarter pounds and we started with [Music] six and a half pounds of ground beef so you do the math over here we've got the fat that came out of this i'm gonna weigh that 224 grams of fat that i poured out of the pans that's not counting the fat that i pat it off with the paper towels that's just what i poured out of the pans 224 grams all right so frankie's going to uh taste test these um we've got the two different kinds you've got the two different bags here we've got the one that was done in the oven and the one that was done in the dehydrator i know which one i preferred i tried these already frankie which one's helpful which one can i go ahead and try them this one's good i mean it's a little saltier than i would typically prefer but his first try i know that he tried to do the actual recipe go by the book so try it try the other one then see which one you this one was going to dehydrate it's definitely softer i liked that one better i thought that i thought it just turned out better overall i think i think yeah so i think next time daddy says he's gonna do beef jerky in the oven we're gonna tell him no yeah the dehydrator one is a bit softer it's a lot better because it tastes much better yeah i don't know why the taste is different like it tastes it tastes like one got seasoned and the other didn't which doesn't make any sense it tastes like this one's just salt thanks for watching guys hope you all enjoyed if you did hit that like button hit that subscribe button don't forget to hit the bell so you can get all the notifications of every time we post and i'll see you all next time

Channel: 3 MISSISSIPPI

Views: 30,403

Keywords: The Crouch Ranch, The Crouch Ranch Wife, Homestead, Homesteading, Small Farm, Family Farm, Preppers, Grow Your Own Food, making beef jerky, beef jerky from gound beef, making jerky in the oven, making jerky in dehydrator, seasoning beef jerky, using jerky gun, The Judge, the Judge jerky gun, Leggs brand, Leggs seasoning, beef jerky, ground beef jerky, beef jerky recipe, homemade beef jerky, jerky gun, ground beef recipes easy, easy beef jerky recipe, how to make jerky

Id: Ckg8LyegZsU

Length: 11min 35sec (695 seconds)

Published: Sun Nov 07 2021