 Chef Shay Bear here today. We're gonna make homemade beef jerky. So stick around. It's easy to do Let's get into it guys. So we're gonna start off with our marinade. We're gonna marinate these Our meat for a couple hours. So Let's start off with We'll use some of this marinade here. This is teriyaki Some people use soy sauce my store actually didn't have any soy sauce. So I got this teriyaki's a pretty popular flavor for Beef jerky. So we're gonna do three quarters cups of three quarters cups of that and we're gonna use this wishy-sour sauce Almost nailed it. So we're gonna use three Equal amounts. I mean you can use a half a cup, but they're gonna be about equal amounts And they don't have to be perfect I'm just giving you idea here. I'll put that in there Okay, so now We're going to add Some of the some of our seasoning. I got some of the steak seasoning here and I forgot to open it first You can you can put whatever seasoning you want in here Like I said, this recipe doesn't call for Steak seasoning, but I'm gonna put a little bit in there. Maybe a tablespoon. I do have a recipe over here I'm looking at I haven't made this in years Okay So we're going to All right now We're going to add a tablespoon of this paprika Smoked paprika. It gives it a Gives it a subtle smoke flavor, but we're also going to add liquid smoke. So Just kind of give this a helping tablespoon here Or a helping a heaping Well, that's the I don't know why they don't have a flip out thing Like some of the other ones do so that should be about a heaping Because you know someone inside there It's all right. So we use that We're going to move on to our liquid smoke They have different flavors of this. This is what I used. It was like $3 This one is mesquite Okay, they have apple They've got I believe cherry They had four flavors at at my store now this stuff guys Will not take a lot. So be careful when you use this. I'm only going since we put the smoked Paprika in I'm just going to use a little bit of this I'm only going to use a teaspoon usually if I'm not using smoked paprika Great these things never work either If I'm not using smoked paprika, then I'll go a teaspoon and a half But it's up to you. It's how much of the smoke flavor you want This stuff Is pretty potent So be careful So we got our little teaspoon here. Like I said, I'm just going to put One teaspoon. Well, let's just go About a teaspoon and a quarter maybe an eight. Okay All right now We've got our garlic powder. We're going to do I think it's a tablespoon. I keep looking over here guys. Sorry The uh and you want powder. Okay. It's it's a teaspoon So but you couldn't add more if you want um the recipe this recipe particularly cause for uh Onion powder, I don't have any And I'm really oops. Sorry guys. I hit my mic. I don't really have any um Uh Onion to me and this is okay. It's just not my favorite. So uh, let's do some Okay calls for a teaspoon of pepper flakes But it doesn't look like a lot Okay, so let's go with This is just McCormick Whatever you're gonna for Let's go about that much. Okay I don't want a whole lot. I mean you can if you want You like it and then you know our Crushed black pepper you want to put about a teaspoon of this in Uh, some people will put honey in it Which is totally fine That should be about right um I have made it with honey before but It's it's fine. It tastes okay. I just to me meat shouldn't be sweet but uh In jerky it tastes fine. It's all right with me, but So what we're going to do I might get a little messy here in a minute Let's move this stuff here out of the way. I think we've got everything Uh, you can also add Other stuff season salt lemon pepper I'm kind of running a little low on lemon pepper So I'm just going to hold off on that. All right, and we're going to set This aside from now now we're going to get our meat And I'll show you how we want to cut that up. All right Um, like this recipe will do two pounds. I think I only got a pound Uh, but I'll show you what I got hang tight. Okay. So what I got here is I got the boneless sirloin steak. It's angus beef Um, you got this word we get this Publix I think yeah, Publix Uh, it was 1237 It's it's about a pound and three quarter Monkeys messaging me Now I put this in the freezer for about 45 minutes. So it's going to be easier to for me to cut Okay Now if you got a good butcher, like I said, I need to find me one. They'll you know They'll catch you up some thin slices or whatever you want now The snacks part's debatable And I mean that because everybody debates on it, which is fine. Um About the fat. I'm going to trim the fat off Um You can leave it on if you're going to eat this stuff up pretty quick But the fat Will not I left a little meat on here for Bruno The fat doesn't last very long. It'll turn on you. I'm just going to cut this piece out We'll cut that up separately Now you can leave a little bit of marbling and stuff like that, but like this much fat If you're going to leave it Leave it on you want to eat it pretty quick You're not going to be able to put it in the container and leave it on the counter for a couple weeks Because it will turn on you Okay All right now you can do you can cut this Um different ways you can go with the grain or against the grain If you go with the grain you get that more of a tug Like that if you go Against the grain it's a little more Uh, should I say tender now I'm going to cut these Oh and about eight inch eighth of an inch slices Just about like that you know Thicker than my blade now you can make it thinner if you want. There's a big big piece of fat on there Um Yeah, you can go thinner if you want Or thicker but the thicker you go the longer it's going to take to dehydrate And the center you go the last time that's all And it's a matter of preference. So what I'm going to do is I'm going to go ahead and cut this up So I don't bore you guys I'll cut that one up too I'll fry that stuff up for Bruno And I'll get back with you guys Here in just a second. Okay. So this should make some nice Nice slices here Okay, I'll be back with you guys. Okay. Now we're going to marinate these a lot of guys will tell you dip them in one by one I've never had to do that and never had any issues Because I'm going to put these in a baggie You can leave them in here mix them up and leave them in here if you want just put something over the top of this It's fine But I'm going to put mine in a baggie Hopefully I don't spill it all over the countertop This is a gallon ziploc bag now Another debate how long do you leave this? Well I'll tell you something. I've never done the experiment But I used to when I'd make this I didn't make it a lot, but I made it a few times a year I used to put mine in for um Used to let marinate overnight, you know 10 12 14 hours I but my buddy would make his And his was always packed full of flavor and uh I asked him how long he marinated his for He said about an hour And I'm telling you what I couldn't tell the difference in his hour and my 10 to 12 hours and that's no joke um, we experimented one time with uh With those vacuum seal, you know that sucks all the air out and and we done one and made it right away and we did another pound and we left it set for a couple hours I couldn't tell the difference. There was just much flavor in all of it so I mean You know if you want to make it the night before okay, you got time to do this, but you don't have time to You'll make another next day by all means. It's not going to hurt it Uh, I've seen I've heard of people leaving in 30 30 hours 48 hours, which you know 48 hours two days um Like I said, I did leave mine in it was probably close to 30 hours one time because I put it in the fridge and I went camping while I went fishing ended up staying the night So it ended up being a couple days. I couldn't tell a difference Uh, it had just as much flavor as you know, my buddies that he would do for an hour So I'm going to leave I'm going to take this I'm going to set in a refrigerator For an hour maybe two hours It's all depends we'll see and uh, we'll let them marinate and we'll clean this clean my stuff up here uh and uh I'll be back with you and we'll stick it in the oven. Okay. Okay guys Our meat has been Marinating for almost three hours So what I'm going to do is I'm going to put this back in this bowl It's because it's easier to get out Bruno had his lunch I Cooked up that fat for him Okay now We're just going to Take these out I'm going to lamb on here because we're going to pat these dry Okay So Mama will kill me Excuse me Okay Now All right make sure these are on here. There's a couple long ones And a few shorter ones from that little piece we had like that there And I'm just going to Keep laying these out here so we can get them padded dry. I'll just speed you up Okay, so now I'm going to pat these dry still have a couple more pieces over here that I still have to uh to to uh get out and do but Just going to pat these down You can wear gloves if you want You want to get that excess off of there Because trust me it's going to have plenty of flavor to this. Well, let me get another piece here Just kind of that's all you do just pat them dry. I'm sure you guys have seen a lot of videos on how to do this A couple years ago The king of random they did it in a very hot car And apparently it turned out okay. I I I mean it looked good. I of course I didn't get to taste it, but Yeah, it looked pretty good Now the long you could if you if you cut them in long strips you can hang them directly off of your uh Your oven rack but since these are not Uh All that long I'm just going to lay them out on a baking sheet with a cooling rack On top of the cooling rack in a baking sheet Okay So I'm going to move these Like I said, I got a couple more here. I'm going to have to take care of but I'm going to move these over here out of the way And I've got my baking sheet and cooling rack here Now in case I don't have enough room on here, which it doesn't look like I'm going to have Now these I can just you can just use your fingers if you want I'm just going to lay on here Just like this So that way get some air up in there I have my oven preheated to 170 degrees now I I usually like to make them at about uh at about uh 160, but my oven only goes down to 170 So what we're going to do is we're going to put these in the oven at about a hundred and at exactly 170 degrees. We're going to check them in three hours, but let me go ahead and get these laid out and I'll show you Uh what they look like Okay guys, so now we're going to put these in the any oven That's what they look like Um the sides can touch because they'll shrink up pull away from each other, but you don't want them on Excuse me On top of each other. You don't want them overlapping like you don't want it like that Just going to kind of want it like that. I know that's what everybody says, but it is important Uh, okay, got a little piece over here. Let's put this in Now this is what I got left over over here that many Got a couple small tiny pieces that broke off. I'm just going to set them here um I've seen some guys on youtube they actually put it on parchment paper. I've never tried that I'm sure it would work, but We've got the uh temperature up here at 170 degrees And we'll set it for three hours, which would be what 180 minutes. So And we're going to check it if it needs the fourth hour another 20 minutes another 30 minutes, whatever we'll do it then But so let's go with 180 minutes Start Uh, that ain't right. That's coming up with two hours and 20 minutes Oops I shut the whole thing off all right Uh, drop down to 55 degrees because you lose 15 to 20 degrees every time you open another door um Okay, so I want to set this let's see 120 is two hours Yeah, I'm counting so it'd be 180 minutes Let's go to 180 That's an hour 80 that's two hours and 20 minutes let's go It's it might not let me do it go with 200 That's two hours Let's go with All right, let's go this way You can set it by the hour. Okay, there we go All right, there's three hours I could have sworn I tried to set that one time for two hours and it didn't uh, Wouldn't let me but okay I'm going to see you guys in a couple hours. Well for you guys, it'll be a second But we're going to check it in three hours and we'll see how it's doing This leftover sauce here if you have leftover like this You can put this in a baggie and freeze it and thaw it out for next time Which I'm not going to do because I don't have that much leftover So But yeah, you can do that if you want now You want to clean up some stuff over here wash my cutting boards now. I've seen a few hours. Okay guys, it's been three hours Oh So let's give these a look they look pretty good. I think they need to be a little bit more though Let's check the ones on the bottom Yeah, let's give them I'm traveling Oh my god, let's give them another 30 minutes to an hour I'll bring them out. I'll bring you back with me when they're done and we'll try them out Okay, guys, we're going to take this out of the oven now It's been about four hours and 10 minutes there's those ones Set these up here them ones these are great for hikers Hunters I used to make these and take them hunting share with my friends when we Sit out in the woods and munch on these I guess it's hiking camping fishing you want to snack there you go So I'm going to go see if monkeys are ready to come out and try one We'll see what they taste like I guess about four hours and 10 minutes I think you're all right. I probably could have squeezed some more juice out of them but I think they'll be all right. Let's get monkey out here when she gets off the phone and we'll see what she thinks of them I mean she can go Monkey's here now, so Yeah, I'm here now. She's gonna give it a shot and see what she thinks of them Okay, a little piece or a big piece whichever one you want. I drew a medium piece So how long do you have to let them cool? Or it doesn't matter They're I mean they're only They're just dehydrated 107 anyway, so they cool pretty quick. Well, they're good Yeah, but they as good as jacks lanes or whatever For real, it's tender chewy thing to them. Yeah, yeah, they're good. They're not real Well, I cut against the grain too that makes a difference if you cut with it That's where you get that where you got to yank it. Yeah, yeah, but uh, so I cut against the grain So it's a little bit more tender. Yeah, juicy. Yeah All right, well, I'll let you get back to your Your work and I'll do my outro She's waiting on phone call from a patient. So yeah All right, there you go. Thanks, Mike Okay guys, so there you go Monkey just tried it. She liked it. I'm gonna try one very flavorful Well, like I said earlier As far as marinating goes you marinate it as long as you want but there's a piece of red pepper But I've tasted it when it was only marinated for an hour I've tasted it when it was marinated for a couple of days um I can't tell the difference in the flavor No, my buddy whenever the subject will come up a lot of people to ask him how he makes it and How long they should marinate it And everybody says oh you gotta marinate it overnight. It's gotta be at least 12 hours and but he said well When you're talking about a piece of meat this thin maybe a pork chop. Yeah, maybe a chicken breast sure because it's so thick it'll take longer But he said when you're talking about a piece of meat this thin he said think about it he said take a t-shirt Dunk it in water for 10 seconds pulled out wet Then take another t-shirt same exact size dunk it in water for 10 minutes Pull it out and weigh it. They're going to weigh about the same. He said because you can only get something saturated so much Which is true You can only get a t-shirt so wet. Well this you can only get it saturated so long so You know leaving it in there is not going to you know once it's penetrated clear through it's penetrated And he said he finds within an hour It's usually penetrated enough and like I said, I've tasted both ways several several hours and his that was just an hour And like I said, I couldn't tell the difference You know, I mean as far as You know that goes as far as You know letting them marinate longer. I couldn't tell the difference from an hour Which was his and 12 hours, which was mine Because we used the same recipe pretty much what you saw saw me do here today So they pretty much tasted about the same other than the seasoning aspect, you know We didn't measure out. We just You know his and my might be a little different but as far as You know flavor for It was clear through it was clear through so anyway guys there you go easy. I won't say quick Um, but it is easy. It's kind of quick to you know, and if you can get your butcher Excuse me to slice these up for you real thin. That's even quicker but I mean once once you slice them up Throw them in the fridge let them marinate For an hour to hour long you want Uh And then like I said, this was 170 and it was about four hours and 10 minutes Just make sure you damp them off real good before you put them in there I probably could have damped mine a little bit more, but these will be gone By tomorrow probably so Sorry guys. Anyway, I'm chef shea bear as you guys know. I'm not really a chef, but I like cooking I really enjoy cooking in the new kitchen So that being said Hope everyone has a great weekend coming up and We'll see y'all in the next one. So stay tuned. I've been Challenged To a friendly competition. It's going to be a lot of fun This guy's really cool So when we get some more details about that workout, I'll let you guys know and I'll give you a link to his channel So you can go check him out watch his videos. So Anyway, I'll see you guys soon. Bye. Bye and take care guys. Thanks for watching