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Homemade Beef Jerky

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Uploaded by on Jul 7, 2009

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The way that I make homemade beef jerky instead of buying store brand crap!

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Uploader Comments (franksg384)

  • Why r u using a bread knife

  • @12345beep1 Because I'm old skool, and it's also one of the few knives that are sharp. Thanks for watching!

  • You mean Skooter hasn't bit you for throwing the "good stuff" away!?

    When I trim fat and gristle off steaks or roasts, Rascal (my dog), is already looking at the microwave. :-)

    He's also right there at my feet during the trimming stage, cause he believes in the "Five-second Rule"... If you don't pick it up in five seconds, it's HIS!

  • @RonRay he'd eat it if i let him, but we don't bc he's an indoor dog i was worried about him making skid marks on the carpet! haha! that dog will and has ate everything in his sight. he loves food! next video will be him getting a bath.

  • I wouldn'd call the store bought stuff "crap", but it's expensive as hell. It's like 6 or 7 dollars for a few ounces. My method is a little different from yours, but I can make jerky at home and have about 5 dollars a pound in it.

  • Nah, store bought taste great, but anything that can sit on the shelf for years because of all the preservatives they put in food nowadays is crap to me. I try to stay as fresh as possible and your right, making jerky at home is the definite bang for the buck. I haven't made any in a while though, but thanks for watching and the reminder to make more jerky!

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  • I make mine the same way , try a fillet knife they work great for cutting any kind of meat.

  • Wal Mart meats contain no real meat.

  • You're just making one mistake. You shouldn't put the jerky on the dehydrator with all that sauce on it. That's why it takes 12hrs and not 6hrs. The whole purpose of the 24hr marinade is so the marinade breaks down the meat and absorbs into it. The excess drippings on the dehydrator don't make it more flavourful, it just doubles the dry time and probably adds some sticky residue. Marinate 24 hr (the meat can't take anymore flavour after that), pat-dry the excess and in 6 hrs you will have jerky.

  • No, I can't say that I've ever tried that. I would try this recipe with deer in a heartbeat though. Thanks for watching.

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