Smoked Beef Jerky

it smells fantastic a big thanks to bernhardt for sponsoring this episode i'm gonna give you my favorite beef jerky recipe i made a lot of beef jerky recipes over the years and every year i come up with a new beef jerky recipe just for you and this is what i've been doing lately if you subscribe to this channel you know that last week i gave you my teriyaki sauce and that's what i'm gonna use for this beef jerky let's get started first thing on the list chop find some garlic i'm gonna take a couple of cloves and chop them fine i want to go as fine as possible then i'm gonna peel and chop the same amount of ginger and it's very important that these two items are balanced i'm gonna warm up my scotchberg skillet put a little bit of oil in and fry the garlic and ginger i'm going to add 125 milliliters of raw cane sugar 250 milliliters of soy sauce 2 tablespoons of rice wine vinegar and 2 teaspoons of sesame oil bring that to a boil put three tablespoons of cornstarch and three tablespoons of water in a bowl mix them up once it's fully mixed add it to the teriyaki sauce let that simmer for about five minutes and the teriyaki sauce is done now normally i would use this sauce for chicken or for salmon or like a lot of really tasty things and if you're looking for the recipe it's on pitmasterx.com but now i'm going to change things up i'm going to mix it up i'm going to show you that this is more than a sauce this is also marinade and i'm going to let this pan cool down enough for it to marinate our beef for my beef i selected a beautiful piece this is the eye of round this is a really lean piece of beef and it's well known for its toughness lean and tough would normally be a very bad combination but if you're making beef jerky you want something that's lean and this is therefore the perfect piece first thing to do is to trim it up until all that silver skin and fat is gone now that this is trimmed up and cleaned up you can see that this is one of the leanest cuts you can find and that's for a good reason if you want to preserve meat then one of the first things that's going to go bad is the fat it's going to become rancid and that's what you want to prevent so the less fat you have in your beef jerky the better your beef jerky is going to be now you might have noticed that my knives when i start working with them look like this there's like this little bit of grease sitting on my knives that's because i like to preserve my knives these are forge knifed and they are hand forged and i like to keep them beautiful like this even though i store them right there on the wall outside which normally would mean with hand forged knife that it would start rusting but a little bit of oil works magic i just used this knife to chop the garlic and ginger make sure that it's dry i'm going to take a piece of paper towel a drip of oil and i'm going to coat the knife just a thin layer will do the trick i'm also gonna do the wooden heft of the knife and now i can hang this back up on the wall all i need to do is clean it up with a paper towel that in case that the oil turned rancid is now gone and it's ready to cut some meat again so this piece of meat is nice and cool that's gonna make the cutting easy i also have a sharp knife that's gonna make sure that i will be able to cut it nice and thin now if you're not able to cut it thin there's another trick to make your beef jerky nice and thin and that's by taking out a pan and giving it a good old wet [Music] i'm gonna pour that teriyaki sauce on my mountain of beef because this way i'm gonna be able to make sure that i get marinade on every single piece of beef i gotta make sure i get in there do the work get every little piece of beef coated with that teriyaki sauce it's gotta be on every little bit if you're working with a bowl or with a bag it's not gonna have the same effect so i gotta go out on the board make sure that i get every piece coated like that and that's a secret trick to get the perfect beef jerky this is ready to go into the fridge i'm gonna marinate it for four hours but i just wanna point out all the work that goes into it is well worth it it has to be homemade because you're showing it to someone else and basically you're saying hey look at this this is what i make now beat me and then they're going to say wow this guy he has the best beef jerky i just took the beef out of the refrigerator and now it needs to be smoked i'm going to take one of these trays one more and i'm gonna load them up i wish you could smell this it smells fantastic i'm gonna spread that out over the baking tray make sure one is not overlapping the other like this if that happens you're going to have a wet spot right where that meets it so you got to make sure you spread it out and the beef doesn't touch other pieces of beef now we have a giant stack of meat ready to be smoked because that's exactly what it needs it needs nitrate from the smoke so that it holds for a long period of time these are going to go into the bernhard smoker that's my pellet smoker i'm gonna use this because it has a giant surface in which we can put a lot of beef jerky i've got it set up with two grill grates i think i can get about three of these racks in here and that is one fully loaded barbecue i'm going to close the lid i'm going to check to see if i still have enough pellets and since the beef jerky is going to smoke at the lowest temperature possible i don't need much more than is already in there all i need to do now is switch it on and set it to smoke which is the lowest setting to smoke it but i got a lot more meat to turn into beef jerky and that's an opportunity to add more flavor this batch is natural and that batch is going to be special one is going to be seasoned with fresh ground pepper one with pitmaster access classic barbecue rub another one with don marcos bacon punch of course also need to have one with chili flakes that's gonna be extra extra spicy and now with all these special editions i'm ready let's smoke it it's gonna take probably another four hours smoking at the lowest setting we need warm air to flow through that barbecue and that's why the pellet smoker is absolutely perfect if you don't have a pellet smoker then just use your oven at the lowest setting let it slowly come up to temperature it has to be convection oven let the air push through let it dry the beef jerky is ready and how do i know let me show you that's how you know it's done look at that beautiful red mahogany color on the beef jerky looks absolutely gorgeous and this thing is tough it's nice and jerky but you can still tear it with your hand there we go you can see those little white lines shred this has been smoking for about three hours at 80 degrees celsius make sure that your beef jerky is a little drier than you would like it to be because if you put it in a package and you save it for a long period of time or even overnight it's going to become more juicy so a dryer result is better than a more wet result oh man which one are you gonna you're gonna try i want to try the classic rub i like pepper the peppers gives you a punch right no really good i'll see you guys next time until then right tomorrow and keep on making beef jerky guys

Channel: Pitmaster X

Views: 34,082

Keywords: BBQ, barbecue, PitmasterX, Roel, RoelWestra, recipes, KeepOnGrilling, eetsmakelijk, PMX, Grilling, Eva, beef jerky, beefjerky, homemade beef jerky, beef jerky recipe, beef jerky maken, teriyaki beefjerky, teriyaki sauce, japanese beef jerky, beef, roast beef, eye of round, bbq beef jerky, smoked beef, beef jerky recipe smoker, pelletsmoker beef jerky, dried beef, dried beef jerky, how to make jerky

Id: wCdCfEZgBOw

Length: 8min 4sec (484 seconds)

Published: Sat Sep 17 2022