Jerkyholic was made to compliment Jerkyholic.com. What first started as a site to share only beef jerky recipes quickly morphed into sharing smoked and grilled meats as well. Here I teach you how to properly make great tasting homemade jerky and smoked meats.
Yes, but you do not want it in extreme heat. Try to do at room temp, or around 68 degrees and out of very strong sunlight. I chose a very cool day to do this outside with no bugs flying around.
I've been making your jerky for about 3 months, fantastic recipes. I made the Chile Lime yesterday and my next project will be the Fireball Whiskey jerky.
Just so everyone knows..........putting a 1.5 thick steak on a "smoker" for 20 minutes at 180 does absolutely NOTHING. For real "smoke" flavor, you are far better searing first, then moving steaks to the cold side of the grill to finish. That way, you don't leak everything out during your "180deg smoke phase."
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thanks for the video Don't have the budget for a dehydrator so it was of value to see that one could use an oven. yeah, I know the video is 2 plus years old, but some techniques stand the test of time.
At 135 your steaks are already overcooked. Even during resting they would go well past medium rare. IF you were to sear after that I would be willing to bet you are at "Very well done" by the time they hit a plate.
I definitely like the Jerky gun❤. I'm gonna order one for sure! I'm new to making jerky so I'm using your website and RU-vid to learn how! You definitely know what you're doing! As far as salt goes, salt is not bad for dogs! But to each there own opinion when it comes to salt! My vet says dogs need sodium in their diet and most dog food has it anyways! I enjoy your content and videos! Definitely gonna try some of your recipes 👍❤️ You got new sub 👍❤
I just bought a halo portable pellet smoker/grill. It’s the battery powered one. So far it’s been amazing. I’m gonna try your recipe out tonight. Highly recommend the Saskatchewan rub by traeger
I've been really enjoying the eye of round for the jerky I've been making..... what are your thoughts on Sirloin for jerky?....ps: love your website and the "original beef jerky" recipe.... thanks for all your tips!! 🙏❤🐂......pps: just scrolled down the posts and saw someone mentioned sirloin (and your response to it) 🤦🏼♂️....ppps: compliments on all the other dishes you've posted on your website, Chef.... you can clearly "throwdown" in the kitchen 💪
Good looking cuts, good sear and seasoning looks good to. There's nothing wrong with going simple with the seasonings when it comes to steak. The grill though I've never heard of. It looks like it has a smoke box on the side but it's adjustable so it's electric with wood chips? Hopefully it's not gerbil pellets at least. But overall good vid good looking steak.
I would only keep it about a week in a jar. Since there is no salt or curing salt, it will not keep as long as regular beef jerky. I would keep it in the fridge as well. Definitely out of the sun if not in the fridge.
Ok thank you for the reply. I am having some trouble sourcing a jerky gun here in France, Amazon does them but they seems to come from the US and are quite pricey@@Jerkyholic
To me if your teeth are half being ripped out then it's not real jerky. We call it jerky because you have to jerk your head while biting it like a savage wolf to rip off pieces to eat. If it's tender then it's just preserved meat.
Thank you. I'm surprised that it took me several videos to find someone who covered this well but it did. I appreciate you explaining it well, not using any special equipment, and explaining the difference in cutting with or against the grain instead of just claiming one is "the right way"
I’m new to making beef jerky, I think I’ve only made 3 or 4 batches so far, I’ve used top round and a london broil they worked fantastic, still gonna try some other cuts in the future but London broil seems to be the best I’ve used thus far haha
