@brentduncan18 Maybe 2,3 therms at the most...so figure at the very most $3.50. It's a whole lot cheaper than a dehydrator if you're just getting into it to see if it's for you or not.
Thank you for sharing. I love the stuff and will most certainly be following your wise preachings. Long may you prosper!!! P.S. Watched it with sound OFF... ;-)
@bm5447 Thanks, but to be fair, I did this using a combination of ideas from many other similar videos that are out there. And the recipe is also very common. It's cool to see you're doing it the exact same way, though. I'm sure you get great results!
O My gosh, that looks like the most tedious process on earth. Xiaolin monks after all of their meditation, wouldn't have the patience for this. That's amazing.
@TheBeerTracker I have no idea. No matter how much I make, it disappears quickly. I've heard if it is dried enough and has no fat, it can last at least a few weeks.
OK hanging like that makes a lot of sense. You can fit more meat in there with just one rack and use the second rack as drip tray. I gotta do that next time.
theres no problem with leaving the oven door open if you have the time to wait 10 or 12 hours. but if you want to speed up the process just crack the door open for a few seconds every hour or so. you will cut that drying time in half.
leaving the oven cracked open and running for 10 hours or so sounds quite expensive. Doesn`t the average oven have vents for that?. the oven would never get up to temperature and it would run continuosly along with heating up the kitchen.
just curious. was gonna try it till i seen that part of it
@timhemmeri Leaving the oven door cracked serves a very important purpose. It allows the moisture to get out. Also, I only maintain an average temperature of 140 degrees, give or take. That ain't much. The oven fires very little to maintain that. You must understand that dehydrating and cooking are two different things.
i was like... should this song be blue man group?? then i heared these swoosh swoosh sounds of these flexible sticks and i thought yea thats them(didnt look there underneath the like bar)
@007bondjb That's awesome coming from you, my friend. Some day, when I make a big batch of this stuff, I will set some aside and send you some. I really hope you're feeling better.
still awesome job, hopefully i get to make sum too, do u think skirt steak is a good cut? I think its alot easier to find skirt steak than flank steak in my area!
@wkevin how did they come out ? were they a really good chew and kinda tough? becasue thats how i like them , if i wanted them like that what would i change from your instruction or did they come out nice and really tough chewy?
@818Kushism They come out great and they disappear fast! They are nice and chewy and somewhat tough. If you like it really tough, just dry it until it's to your liking.
@sp00nEg6 It all depends on the thickness of the meat, but usually it's about 8-10 hours. I constantly check on it after 7 hours. You'll know when it's ready when it bends and almost breaks.
@bountyonmyhead Yea, there is a little bit of fat, which isn't good for long time storage, but it's not a problem for me because it disappears rather quickly. Plus, the fat is yummy. :)
@wkevin sure ill try. what is the minimum length of time it needs to be in the oven before its safe to try? i dont want to eat underprepared meat, but at such a long cooking/curing time, its kinda hard to tell. i ask because the only jerky in austtralia costs about $6 in vacuum sealed foil packs with about 6 1 inch by 1 inch pieces of what i can only hope is meat, so i need to find what type is best for me and my brood
@BrendanStuart Also Brendon, if you bend it and it breaks, it's still edible, but a little overdone for most people. If you bend it, and it almost breaks, but not quite, that's what a lot of people shoot for. Good luck!
Good question. I have found that 10-14 hours is a little on the high side but, the reason for that is I now have my butcher slice the meat for me and it's much thinner than I cut it. Beef jerky is usually a very chewy snack. Some people like it harder than others. I would try a bit after about 5 hours. Take it from there. It may be perfect for you or it may need more time. Don't be afraid to try it often. I wouldn't worry so much about salmonella with beef after 5 hours.
@JamesJ422 Good luck, James. Experimenting is good, and even encouraged from what I hear. Just so you'll know, I now use long skewers instead of toothpicks. Makes it a LOT easier!
Don't be afraid to check it every now and then. The time will definitely vary depending on any number of conditions. It does not hurt to open the oven and check it. Glad to hear you're going to try again. Better luck next time and good luck!
Just watched the video. I pretty much do the same as you. I use a marinade and then lay out paper towels and pat dry. But then I use a Big Chief electric Smoker. Takes me the same amount of time. I like the fact of using an oven tho. Here in Idaho during the winter its extremely cold, so electric smoking is pointless. I'll never get the right amount of heat. Does your house end up smelling smoky? My family loves eating jerky but complains about the smoke smell. Wimps. haha
@SevereIDAHO No smoke smell. The whole house smells like, well, like beef jerky. Actually, it really smells awesome while it's drying. In the spring and summer, my neighbors can smell it!
I don't ever remember eating the "Real Deal". However, based on what everyone tells me, this is a hell of a lot better than store bought, if that's what you mean. I will tell you, it has a nice mix of sweetness and heat. Strong flavors that linger. You'll find that, once you start munching on it, you cannot stop.
That was friggin AWESOME! I love this friggin video! You did a great friggin job on it. Really friggin good! I'm down with this friggin method. It's friggin genius. Friggin genius!
jerkey. Looks delicious in person, looks like turds on camera.
RonnyVain89 2 days ago
Oooo. Gets my mouth watering. Will try it.
cochranexyz 1 month ago
Killer jerky sound track!
bumblur 1 month ago
WANT SOME!!
Hairysteed 1 month ago
how much does it cost to run the oven for 14 hours?
brentduncan18 1 month ago 3
@brentduncan18 Maybe 2,3 therms at the most...so figure at the very most $3.50. It's a whole lot cheaper than a dehydrator if you're just getting into it to see if it's for you or not.
boogerchamp 1 week ago
put the recipe please
soupo114 1 month ago
@soupo114
This is for ONE pound
1/2 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Black Pepper
1/2 Cup Brown Sugar
1/2 Teaspoon Liquid Smoke
1/2 Teaspoon Red Pepper Flakes
wkevin 1 month ago
@soupo114 Dumb Noob The Recipe Is In The Video
ItsBESTSNYPER 2 weeks ago
my gosh im just going to fry it up after it's marinated. I cant wait for jerky. Im eating fried steak
raymanlegy 1 month ago
Thank you for sharing. I love the stuff and will most certainly be following your wise preachings. Long may you prosper!!! P.S. Watched it with sound OFF... ;-)
proffski 1 month ago
@proffski Bless you! Good luck!
wkevin 1 month ago
This probably the best jerky video on youtube! I do it the same exact way. That is also a great recipe!
bm5447 1 month ago
@bm5447 Thanks, but to be fair, I did this using a combination of ideas from many other similar videos that are out there. And the recipe is also very common. It's cool to see you're doing it the exact same way, though. I'm sure you get great results!
wkevin 1 month ago
thanks , will defo give it a try , Gary
(thanks Terry - Jennifer for the heads up)
:-)
mrsides1 1 month ago
O My gosh, that looks like the most tedious process on earth. Xiaolin monks after all of their meditation, wouldn't have the patience for this. That's amazing.
Quocalimar 2 months ago
@Quocalimar I can tell you right now, it's worth it.
wkevin 2 months ago
Great vid an many thanks. How long does it last before going off weeks,months?.
TheBeerTracker 2 months ago
@TheBeerTracker I have no idea. No matter how much I make, it disappears quickly. I've heard if it is dried enough and has no fat, it can last at least a few weeks.
wkevin 2 months ago
Great Videos, will try myself.
mhaddadi 2 months ago
so u left it in the oven and left the oven going for 10 + hours? it looks awesome at the end :)
TheRoverman88 2 months ago
@TheRoverman88 Yes, although it's been more like 8 hours. And, yes, it's as awesome as it looks.
wkevin 2 months ago
@wkevin cool, well l got some deer meat that l have been just waiting to find the perfect method and lm gunna give yours a crack mate :)
TheRoverman88 2 months ago
@TheRoverman88 Cool. Don't be afraid to check on it once it's been going a while. When it's to your liking, it's done. Good luck!
wkevin 2 months ago
@wkevin cheers man :)
TheRoverman88 2 months ago
OK hanging like that makes a lot of sense. You can fit more meat in there with just one rack and use the second rack as drip tray. I gotta do that next time.
JHVH1 2 months ago
what is would the cost be for a gas oven?
xdeloach 2 months ago
@xdeloach I don't kinow for sure but I'm guessing it isn't much at all.
wkevin 2 months ago
would 7-14 hours in oven cost a lot of electricity money?
twirlyonion 3 months ago
@twirlyonion Quite simply, no. Less than a buck, in fact.
wkevin 3 months ago
See earlier comments on this. If I close the door, it will get too hot. I don't want that.
wkevin 4 months ago
theres no problem with leaving the oven door open if you have the time to wait 10 or 12 hours. but if you want to speed up the process just crack the door open for a few seconds every hour or so. you will cut that drying time in half.
spcinfantry 4 months ago
best best out for the jerky in my opinion.
85bigred250 4 months ago
ill be using this on (fingers crossed) a deer this season
mkjredemption 4 months ago
I use london broil. I freeze it for 1/2 hour so its easier to cut.
vanzakram1969 4 months ago
that looks amazing! :D
sacraficialangel7 4 months ago
leaving the oven cracked open and running for 10 hours or so sounds quite expensive. Doesn`t the average oven have vents for that?. the oven would never get up to temperature and it would run continuosly along with heating up the kitchen.
just curious. was gonna try it till i seen that part of it
timhemmeri 4 months ago
@timhemmeri Leaving the oven door cracked serves a very important purpose. It allows the moisture to get out. Also, I only maintain an average temperature of 140 degrees, give or take. That ain't much. The oven fires very little to maintain that. You must understand that dehydrating and cooking are two different things.
wkevin 4 months ago
i was like... should this song be blue man group?? then i heared these swoosh swoosh sounds of these flexible sticks and i thought yea thats them(didnt look there underneath the like bar)
unscspec123 5 months ago
awesome bro. I tried this but it didnt work out the same way for me...D:
hyunki0510 5 months ago
nice song man reminds me of pink floyd lol
daretohaveorangehair 5 months ago
Yumm Boy! that looks some kinda fine!
007bondjb 5 months ago
@007bondjb That's awesome coming from you, my friend. Some day, when I make a big batch of this stuff, I will set some aside and send you some. I really hope you're feeling better.
wkevin 5 months ago
still awesome job, hopefully i get to make sum too, do u think skirt steak is a good cut? I think its alot easier to find skirt steak than flank steak in my area!
theusedrox1986 5 months ago
@theusedrox1986 Skirt steak should be fine. It's very similar to flank steak.
wkevin 5 months ago
u got this from alton brown
theusedrox1986 5 months ago
@theusedrox1986 News to me!
wkevin 5 months ago
@wkevin how did they come out ? were they a really good chew and kinda tough? becasue thats how i like them , if i wanted them like that what would i change from your instruction or did they come out nice and really tough chewy?
818Kushism 5 months ago
@818Kushism They come out great and they disappear fast! They are nice and chewy and somewhat tough. If you like it really tough, just dry it until it's to your liking.
wkevin 5 months ago
How long does it go in the oven for?
sp00nEg6 6 months ago
@sp00nEg6 It all depends on the thickness of the meat, but usually it's about 8-10 hours. I constantly check on it after 7 hours. You'll know when it's ready when it bends and almost breaks.
wkevin 6 months ago
@wkevin Awesome, thanks, man.
sp00nEg6 5 months ago
It looks like you left a lot of the fat on the meat. But great video still looks delicious.
bountyonmyhead 7 months ago
@bountyonmyhead Yea, there is a little bit of fat, which isn't good for long time storage, but it's not a problem for me because it disappears rather quickly. Plus, the fat is yummy. :)
wkevin 6 months ago
awesome video, concise yet informative.
mokafor 7 months ago
This looks delicious!!! I will be making this! I'm making mine super spicy though! (I'll try putting sriracha chili sauce into the marinade)
EvilValenStrife 7 months ago
Sorry Brendon. I accidently removed your post. If you would, could you repost it?
wkevin 8 months ago
@wkevin sure ill try. what is the minimum length of time it needs to be in the oven before its safe to try? i dont want to eat underprepared meat, but at such a long cooking/curing time, its kinda hard to tell. i ask because the only jerky in austtralia costs about $6 in vacuum sealed foil packs with about 6 1 inch by 1 inch pieces of what i can only hope is meat, so i need to find what type is best for me and my brood
BrendanStuart 8 months ago
@wkevin could you use a liquid smoke if you wanted that smoke flavor.
ernk72 7 months ago
@ernk72 Yes, in fact, this recipe calls for it.
wkevin 7 months ago
@BrendanStuart Also Brendon, if you bend it and it breaks, it's still edible, but a little overdone for most people. If you bend it, and it almost breaks, but not quite, that's what a lot of people shoot for. Good luck!
wkevin 8 months ago
Good question. I have found that 10-14 hours is a little on the high side but, the reason for that is I now have my butcher slice the meat for me and it's much thinner than I cut it. Beef jerky is usually a very chewy snack. Some people like it harder than others. I would try a bit after about 5 hours. Take it from there. It may be perfect for you or it may need more time. Don't be afraid to try it often. I wouldn't worry so much about salmonella with beef after 5 hours.
wkevin 8 months ago
@wkevin thanks! im not really worried about salmonella, i just didnt want to eat underprepared meat. man, come payday, im trying this out
BrendanStuart 8 months ago
Yummmmm - so simple and so deliscious
onegoodwill 8 months ago
thanks for showin me how to do this, cuse i hate paying $5 for like 3 oz. of jerky when i can make my own at home by the pounds, thanks :)
schu740guy 8 months ago
@schu740guy do u know how much beef , ingredient cost , packaging and ow much time it is used? lol i rather buy them
ChariceBillboard 7 months ago
Btw what song is this ?
ManaGlassStudio 8 months ago
@ManaGlassStudio Utne Wire Man
wkevin 8 months ago
@WKevin
Hey UK youtuber here all we get here is cheap plastic 'imitation' beef Jerky so I was really excited to try this
I was going to make some minor changes to the marinade by Adding a Jerk Reggae sauce to the mix.
I'll post this up when I perfect it in response to your video and give you credits for the inspiration
Props from us here keep it up!
JamesJ422 9 months ago
@JamesJ422 Good luck, James. Experimenting is good, and even encouraged from what I hear. Just so you'll know, I now use long skewers instead of toothpicks. Makes it a LOT easier!
Cheers!
wkevin 9 months ago
Hey did the exact same thing, hanged it up in the oven and had it on very low heat bout 150 for 10 hrs with the door opened and it burned really bad
im trying again but what should i do differently
qwert371 10 months ago
@qwert371
Don't be afraid to check it every now and then. The time will definitely vary depending on any number of conditions. It does not hurt to open the oven and check it. Glad to hear you're going to try again. Better luck next time and good luck!
wkevin 10 months ago
@wkevin i tried it again!!! perfect turnout! thankyou
qwert371 10 months ago
@qwert371 Good for you! Enjoy.
wkevin 10 months ago
Thank you, great video. I tried it and it came out perfect.
Cheers from Brazil...
tommytalks77 11 months ago
@tommytalks77 Glad to hear it!
wkevin 11 months ago
Looks very delicious, good job ^.^
The10yearoldANIMATOR 11 months ago
Just watched the video. I pretty much do the same as you. I use a marinade and then lay out paper towels and pat dry. But then I use a Big Chief electric Smoker. Takes me the same amount of time. I like the fact of using an oven tho. Here in Idaho during the winter its extremely cold, so electric smoking is pointless. I'll never get the right amount of heat. Does your house end up smelling smoky? My family loves eating jerky but complains about the smoke smell. Wimps. haha
SevereIDAHO 1 year ago
@SevereIDAHO No smoke smell. The whole house smells like, well, like beef jerky. Actually, it really smells awesome while it's drying. In the spring and summer, my neighbors can smell it!
wkevin 1 year ago
My wife going to try and make this :)
ColoradoKing26 1 year ago
love the intense soundtrack makes it seem like so much more than making jerky, like a Rocky Rambo training montage.
carolwilson99 1 year ago
@carolwilson99
Thanks. I needed something to spruce it up a bit. If I had a video camera, things would have been different. The tune worked out good here though.
wkevin 1 year ago
never knew you could use the oven lol thanks i did this but i use buffalo meat
eazyworldkilla 1 year ago
@eazyworldkilla
I'm curious to know how you made out.
wkevin 1 year ago
@wkevin came out good
eazyworldkilla 1 year ago
BLUE MAN MUSIC >>>>>YES
wopr21 1 year ago
I don't ever remember eating the "Real Deal". However, based on what everyone tells me, this is a hell of a lot better than store bought, if that's what you mean. I will tell you, it has a nice mix of sweetness and heat. Strong flavors that linger. You'll find that, once you start munching on it, you cannot stop.
wkevin 1 year ago
very nice! does it taste as good as the real deal?
megafeltch 1 year ago
Num num nuuum! by the way to use the stick in top of the meat with the oven grill is fking smart. Good job!
civicturbolive 1 year ago
@civicturbolive Thanks! I use metal skewers now. They're longer.
wkevin 1 year ago
i've got kangaroo jerky from australia
bas949 1 year ago
@bas949 Now THAT'S certainly different! Cool.
wkevin 1 year ago
@bas949 Kangaroo?hows it taste is it better than beef
metalafi 1 year ago
Glad you liked it, Rob.
wkevin 1 year ago
KILLER SONG!!! nice jerky!
robhenry420 1 year ago
Thanks. I'm going to shoot for 6 pounds this weekend and take it from there. The stuff goes friggin fast!
wkevin 1 year ago
@wkevin gonny give it a go this week pal,beef rump on special @ supermarket this week any good with rump?
johnniethejock 1 year ago
@johnniethejock
Never tried that. I always use flank.
wkevin 1 year ago
Very cool, man. I've never tried the hanging method. I bet you can get a ton of jerky drying that way.
Friggin' super! :)
Makermook 1 year ago
I'm friggin glad you friggin liked it! Friggin ay.
wkevin 1 year ago
That was friggin AWESOME! I love this friggin video! You did a great friggin job on it. Really friggin good! I'm down with this friggin method. It's friggin genius. Friggin genius!
Good friggin job! Friggin ay.
OAKTOWN61 1 year ago
Very, very nice. I'm glad u tried it 1st. Now I have the 'bug' to make me a batch and have a 'pull' from some oven dried jerky.
papercuts777 1 year ago
Thanks again Bro.
You done good. I appreciate the comment.
wkevin 1 year ago