That's pretty good. I make a similar jerky, with coconut aminos and lime juice instead of worcestershire. I like to use eye of round. If you cut it cross-grain you get medallions that are lean and mostly 4-5 inches in diameter before drying, which I do in a Nesco dehydrator. I keep the trays rotated every couple hours.
I made a batch today using the directions given and it tastes great!!! When I make a batch next time I will use a little less chile seeds and hot sauce. This recipe is a keeper. Thank you for sharing...
ThisFamilyAdopts Thank you so much for letting us know how yours turned out!😍We may be bias but cannot agree with you more with it being the best jerky we’ve ever eaten too! So happy you enjoyed it!❤️
Here it is! 🎉 The wait is over…The MOST requested recipe yet on our channel - Our coveted CRACK BEEF JERKY recipe! 🥩 Thank you to all those who requested for this to happen! P.S. Ryan and I had another video planned this week but we love ya’ll and wanted to give you what you wanted! ⚠️WARNING: It’s so addicting, it will be difficult to stop eating once you start. 🤪 Enjoy!😘
My husband and I just processed 2 deer so I have a huge bowl of thinly sliced venison ready to marinate overnight. I hope this recipe doesn't fail me! Think I'll do half in my dehydrator and half in my smoker. 😍
I been making this recipe and everyone loves it so today feb 21 my daughter took it to school to sell it and everyone was asking for the recipe now I have about 10 orders that have to fill thank you so much
If you are going to eat it within a week or two, get some meat with a little fat left on. Its so tasty, especially for KETO. If you are storing it for 2 weeks or more you want very lean meat. But a little fat is really a treat.
SO excited for this! When I was raw vegan this is something hubby begged me to do in the dehydrator and I never let him. Now we’re a keto fam. I would love to surprise him with this next weekend. Question though, we like spices but not spicy. Would I just omit hot sauce or pepper too? ALL about that liquid smoke y’all. THANK YOU for sharing with us
Remember, You should still cook it in high heat (in the oven) before consuming. As bacteria stays dormant at low/med-low temps. That’s what professionals do after the dehydration process. Enjoy!
@Wyatt Wellness We use this recipe as our base. Love it. Two small modifications I might suggest you try. Context: We love super hot as well. We use a simple red sauce like a valentines hot sauce. But we swapped the basic red pepper flakes for the "Green Ghost" flakes from Flatiron Pepper Co. People absolutely love this recipe when we use it. It is our most requested. Give it a shot!
Gotta say this is definitely crack style addictive!! Full points for this recipe tippy 😁👌👍 onto my 3rd batch in as many weeks 🤩 just can't being myself to try another jerky recipe as yet and this is my 3rd ever go at making jerky! I take a small tub of jerky bits to work and it's all gone by end of the day. Might have a problem now but I'm proud of it! 👍👌👍👌
We just bought a Ninja Foodi XL Pro 10-in-1 Air Fryer Oven. One of it's functions is Dehydrate. I just picked up some thin sliced very lean Bottom Round at the Commissary today. I going to use your recipe, possibly not so much heat.
I am excited to give this a go. We just got a Ninja Foodi 5 in one, and this will be my first go at jerky and dehydrating. I wonder if you/anyone has used the Ninja Foodi 5 in 1 for this and if there are any timing suggestions? Thanks for the tip of putting it outside, I will try that! I will be in the market for a sweet and spicy keto marinade as well, not sure if you have something like that already? ;) Or something like the Golden Island pork jerky deliciousness they sell at Costco. Can't wait to make this tomorrow!!
my husband's been craving jerky but I just can't fathom the price on most jerky so I've decided to start making our own for a fraction of the price and I'm excited to try this recipe. thanks.
Watched the whole video, and not only is there no mention of how much salt you used in the vid, the typed up recipe in the description doesn't mention it, either. So how much of the kosher salt did you use?
The salt box made it into the video but there it isn't actually part of the recipe. I updated the description box to reflect this. Thanks for pointing it out!
Store it in an air tight bag. It doesn't last long here but it will store just like jerky - a few weeks we say. Just make sure it doesn't have any moisture in the bag. If you can vacuum pack it - that'll be the best. Hope this helps!
I make my own marinade but it isn't far off from this one. I just finished a batch but I use and old smoker and toss in different flavors of wood chips. I find the dehydrators do a great job too. Keep your eyes open at swap meets!! People buy them then get rid of them for different reasons. If you are a pier fisherman and want to find some new friends just open a big bag of homemade jerky!!!
Lina Thank you! It doesn’t last a week with us when we make it lol but it’ll store well, just make sure it’s stored in a air tight container. Should be a few weeks.
@@tippywyatt We vacuum seal it in 2 serving size packages and put them in the fridge. They can go many weeks with no issue. Or at least we have let them go many weeks without issues. Also we do trim excess fat so it does not go rancid.
Trying this next time I'm home. Have you considered using habanero, ghost or scorpion powder instead of hot sauce? I too love obnoxious heat, so I wonder if that might draw better heat (and reduce a tiny bit of sodium) than from the store bought sauces.
I used this as a baseline for my first few marinades, and then did my own little twists and turns. I've come up with about 5 marinades now (not all quite similar) that are pretty stellar! My butcher may just be blowing smoke, so to speak, but he's told me out of the 100s of folks who've brought him samples, mine is among the best he's ever had! My favorite is the Scorpion Pepper, but my Garlic Habanero is a bit more tame (still hot) and CRAAP (Crushed Red, Aji Amarillo Pepper) is the definite crowd favorite. Thanks for this video giving me a great baseline on where to start!
I haven't tested how long it will last because it never lasts that long! No matter how big a batch I make, it's less than 2 weeks before we've eaten it all.
@@tippywyatt Yeah, two things: it goes fast, and it's lean, so eating too much will spike insulin. I love it, but have to moderate it. Good stuff, though.
you have course kosher salt in the list of items on the table but when you make the marinate you don't add any salt just wondering why it's on the table if it isn't used?
At the beginning I was wondering why it was there too until I read about Liquid Aminos as I had never used it before. Liquid Aminos is used in place of salt or soy sauce. The big red X on the salt box was just a note to us that no salt would be used on the recipe. Thanks for your question...
Sara Wood Yes it can be. You’ll put it on a low temperature 180-200 degrees Fahrenheit for probably 5-9hours? Just keep an eye on it and check on the moisture for your desired texture.
I just got a food dehydrator for Christmas I can’t wait to make beef jerky! I don’t like hot sauce so I will use BBQ sauce instead! I can’t have garlic allergic to it!
@@CarbageMan lol that's definitely not the case. I'm a heavy gamer as well as a video editor, and my PC is made for that, can't possibly lose frame rate watching a youtube video, silly. I mean it doesn't take a genius to understand that if my computer was slow, I would know. Why would I say anything if every single video I watch was like this.
You can use any type of liquid smoke for flavoring. Some are stronger than others. I would go less and try it and then next back up it if you need more smoke flavor.
