 I'm back with the best beef jerky recipe I've ever made in my life and not only do you get the beef jerky but you get this spice mix. This is a chili pickle spice. All right first step, get your flank steaks. What we're going to do is throw them in the freezer for about 45 minutes to an hour and it's going to help them thicken up, tighten up, freeze up a little bit. You know what I'm trying to say and it's going to be easy to slice super thin so let's throw these in the freezer. All right get you a big pot of water and we're going to get it boiling. I'm going to add in my chipotle's, arbol chilies for heat. Let's go in with the chili malato. How about a couple of pastillas. Lastly a bunch of anchos. Let them keep cooking. All right our peppers have been hydrated. Let them cool off. Get you a cold bowl of water. Take that pepper, dip it into the cold water, pull out the stem and then get the seeds out. Look how on this pepper the skin peels right away from the pulp. That's what we want. We want to get down to just the pulp and get rid of this. So there is your straight pulp with no skin. That's what you want. You can see the chipotle pepper is not as easy but what you can do is get rid of those seeds. With the arbols we go in with seeds and all. All right first step add the pepper pulp. Here I have four whole pickles. Give them a little head start and we'll go ahead and add all that pickle juice. We're going to add a lot of garlic. Not just one of these little packs. We're going to add one two three four. All right so for some reason my phone cut out on me. I added just this much of the green onion. This part right here the white part of a whole batch of green onions. I added one bottle of Andy's original that's made by earthquake spices. This stuff is the bomb. And then you missed it but you can never have enough. I did about 20 pop pops of the Dano Chipotle. Pop pop pop pop pop pop pop. I did that about 20 times. And now we blend. Look at this consistency. That's what you're looking for. It's going to marinate perfectly. That's crazy good. You could eat that just like that. All right so they've been in the freezer a little over an hour. As you can see now they're going to be easy to slice. So you're going to need a super sharp knife. I happen to know where one's at right there. Look at that. All right let's slice these up nice and thin. Just down and through. If you have a sharp knife this is super easy. Perfect. Got me a big two gallon Ziploc bag. Just take all that meat throw it right in. Now we add our juice. Nice and thick just how we want it. Make sure you get all those pieces separated. We're going to zip it up and let this sit overnight. All right you guys so it's actually been about 40 hours. Went over 24. It's 40 hours. There's nothing wrong with that. You can see this marinade is like a big clump in there. So it totally soaked up this flavor because it was quite a bit more liquidy when we put it in and now you can see it's very thick. So we're just going to run our fingers down like I said. Keep it on the edges. Lay our jerky out. You want to keep some on those edges for sure but you just don't want those big clumps. I mean look how much I just took off the four pieces. All right y'all. So I got five racks. You can see I carefully placed them. You don't want to overlap anything. They're perfectly placed on there. But first we're going to go in with the Dano's Primo. Just a light dusting. You got all those good flavors in there. The sesame seeds. The black pepper. So just give it a light dusting just like that. Like I said it's not too much just enough to give it a little character. All right and so I'll continue to load these in. We're going to go in at 160. I'm going to leave the house for a little bit so I'll probably be back in three to four hours. They should be pretty close to done because they're not cut thick. But look at this y'all. You think we're done with that? There's no way I'm throwing that in the trash. So check this out. Get some parchment paper. Make sure it's not wax paper. We'll go in with this chili pickle paste right under our parchment paper. I got my oven set to 170 degrees. That's as low as it'll go. My dehydrator is at 160. The oven will go to 170. So we're just going to spread this out as thin as possible. So now let's dehydrate this and then we'll turn it into a spice. Like I said into our oven at 170. All right so everything's done. Look at that. It's totally dry now. It's about another hour and 15 minutes. The jerky... I got a tummy ache right now because I've eaten like 15 pieces. I'm telling y'all what. It's the best jerky I've ever made and I've made several batches of jerky and I've told you several times that that's the best jerky. That's the best jerky. And we went. Here's your homemade chili pickle seasoning. That's so good. But that's how you do that. I hope y'all enjoyed the video. Y'all know I love you. Stay tuned. We're going to cook up some chicken with this. We'll see you next time. Keep sprinkling my friends.