Sweet and Spicy Jerky. Honey Chipotle Beef Jerky. Recipe Included!

hello good morning good afternoon good evening whenever you're watching thanks for watching my name is Duncan Henry and today I'm going to share with you a recipe I adapted from a book I read and we sell in the store now and it's super popular it is called the Chipotle honey jerky Chipotle honey beef jerky it's sweet it's hot and it's awesome and I'm going to give the recipe to you so watch this whole video give it a thumbs up and subscribe and let's make and season and smoke and eat some Chipotle honey beef jerky all right guys I'm excited I've been making jerky all morning I usually do a couple videos in a row while I got the meat shop dirty and this one I am by far most excited for it is the Chipotle honey jerky uh it's wicked good people go Bonkers for it I got the idea for it from this book it's called jerky everything by Pamela Braun from Dallas or Los Angeles or Cleveland anyways this is a pretty cool book it's got lots of neat ideas in there jerky everything it's called I've adapted the recipe though tweaked with it and played with it a little bit so I'm going to share it with you today and I am making it out of a denuded eye of round you can get eyes of rounds all over the place they're super common it is a muscle off of the beef hip we're using beef for this denoted just means it comes pre-trimmed to expedite the jerky making process because we can barely wait for jerky to finish so let's remove a step by buying denuded eyes so as you can see it is pretty well fully leaned up ready to go already just a little bit needs done here and there taking office little little meat as possible because we want as maximum amount of jerky as possible because jerky is the meat equivalent of crystal meth it's that good never had crystal meth but the guys that do eat it smoke it love it all right then we're going to cut it in half I'm going to cut this with the grain I like my jukey my jerky to have a bit of a rip chewy bitey feel to it if you cut across the grain it's going to just be like a little bit more tender easier to chew then get a nice long Scimitar cut it into quarter inch strips making nice long strokes okay so there is our eye cut up into little chunks should be marinade you can see this one actually has some nice intermuscular marbling for an eye of around so that's going to be kind of like oily nice beef flavor once we warm it up we'll grab a weight on it and apply our seasoning 1.9 kilograms we'll be back with some yummy yummy seasonings everything is portioned out ready to go I got the liquids solids and the meats what is everything well it's a bit of a got quite a few ingredients it's got pretty big quantities uh and that's why it's got so much awesome flavor onion powder eight grams per kilogram garlic 8 grams per kilogram Chipotle eight grams per kilogram white vinegar 20 grams per kilogram mostly used for flavor not really used for preservation soy sauce 125 grams per kilogram honey 115 grams per kilogram sugar white sugar that is 12 grams per kilogram cure number one three grams per kilogram and sodium erythorbate half a gram per kilogram lots of stuff loads of flavor in this one super good pop our powder on there the onion garlic Chipotle it's kind of like Asian flavors you know that garlic onion soy sauce vinegar honey but that chipotle really changes things in there makes it really good spread those powders all over the meat here then we'll add our soy sauce vinegar and honey and I usually use pasteurized honey when I'm working with Meats then you never run into any spoilage issues although honey I think it's pretty hard to get honey to give you spoilage issues but I don't know that's what I was taught in meat school so I just used pasteurized honey now I should have warmed it up a little bit you don't want to be leaving any honey behind that's the the it's the money in this recipe a little honey for the money all right good enough in there mix it real thoroughly as always distribute that flavor everywhere so every piece has maximum flavor then we'll pop it in to the cooler overnight 12 hours at least up to 24 hours and then we'll pop it in the smoker that's it's smoky it's sweet it's warm lots of oh can't wait can't wait one last look at this yummy mass of meat before we rack it up and pop it in the little Pit Boss all that extra juice in there give it one last good stir up before it goes into the onto the racks also don't forget to lube your ax up with some vegetable oil so that uh your Chipotle honey doesn't end up sticking the honey is a little bit sticky so be generous makes them easier to pull off all right we got the Brunswick loaded up here first thing this morning just warming up not quite at the temp but there we go look at that Memphis pork bites and the Chipotle honey jerky sharing this smoke cycle I found out yesterday that the kind of smoker floats up and down kind of 10 degrees ish so I'm just going to set it at 160 and then maybe bump it up to 170 for a little bit just to get them nice and nice and cooked and dehydrated but we'll check on them it took about five hours yesterday the other batch so I'll check on them in about five hours all right that's the honey Chipotle I'm gonna start pulling some of them off I got a couple a little bit thicker cut pieces here but you can pull them off in stages as they finish up these ones are nice cooked kind of Bend and but don't quite break but they rip there so it's pretty pretty good sign that they're done so I'll peel some of them out and leave the bigger ones to finish the moment I have been waiting for the honey Chipotle inspired from jerky everything is now finished and you know what I don't even have to taste it to know that it's good because we make hundreds and hundreds and hundreds of pounds of this for the shop every month people love it if it's a little bit spicy but it's also sweet kind of gets like a bit of a caramelly coating as that honey uh caramelizes use the same word twice over the jerky during the smoking process this is another good one to have a little beverage with because it's salty and hot but sweet I don't have to taste it but I'm going because I know it's good um dang I definitely recommend you make this one I'm looking for I'm gonna watch the comment sections I'm going to see if you guys are out there making them let me know when you made it down in the comment section thank you though guys for watching give you a little bit of a different idea rather than your traditional jerky something kind of new made out of the eye around sliced with the grain all this jerky probably would cost you about 30 to 40 dollars to make total but if you're gonna buy it in the store it would cost you 80 bucks probably plus or minus a bit so make it to your home super delicious pretty healthy snack thanks again for watching take care

Channel: Duncan Henry

Views: 7,875

Keywords: spicy jerky, spicy beef jerky, spicy pork jerky, sweet and spicy jerky, beef jerky, duncan henry, dh custom sausage, spicy jerky recipe, spicy jerky recipe dehydrator, spicy jerky recipe smoker, smoked spicy jerky, smoked sweet and spicy jerky, dehydrated spicy jerky, dehydrated sweet and spicy jerky, spicy jerky seasoning, spicy beef jerky marinade, spicy deer jerky recipe, spicy deer jerky, sweet and spicy deer jerky, bearded butchers

Id: lQqbOVLevbw

Length: 8min 10sec (490 seconds)

Published: Mon Aug 07 2023