Tender smoked beef jerky. #beef #smokedmeats #cooking Use code:Anderson15 at www.chefstemp.com/ and save on your next meat thermometer Music: www.epidemicsound.com/
My Dad bought me a piece of this, at a small town butcher shop, in 1974. Best jerky I have ever had. I've never found it again and I have always wondered how to make it. Thanks for the lesson.
FYI, Honey DOES actually contain water. Usually somwhere between 15-20% water. If the water were fully removed from honey, it would basically be solid. That amount of water is still low enough though to help prevent growth of the usual micro-organisms that make food spoil. The combination of low water content, high sugar concentration, acidity, and enzymes plays a significant role in preventing micro-organisms from growing as well.
Yup, sounds like he used an incorrect term but has the right idea. He was referring to water activity as opposed to water content. Water activity of honey is 0.5-0.65 on a scale of 0.0-1.0. This is a low enough amount of free water to prevent pathogen growth and control most molds, which leads to the great shelf stability of honey.
Hey everybody! I know this is off topic enough to look like a correction or argument but I swear it isn't. I've been making beer, mead, and wine for most of my adult life (in the industry, not a hobbyist). I get super excited when I know about something and I wanted to share! Honey has a lot of little things that all theoretically antimicrobial, but the only one that has been shown to directly correlate to antimicrobial effects is moisture content. Because of this, we have to account for moisture content between varietals when it comes to recipes where the goal is to ferment or preserve. Across the board, when honey has a moisture content of 18.5% or higher, it has an osmotic pressure high enough to rupture bacterial cell membranes. Everything else in the honey that is antimicrobial can decrease or double, and the honey will still spoil above 18.5%. And due to the sugars in honey being small chain sugars, almost every pathogen can consume it. Above 18.5%, honey becomes a breeding ground for any microbe that touches it... Making it something that will speed the spread of bacteria, not slow it. This means we also have to look at the moisture content of the things honey is going into... As well as the final moisture content. If you sit honey in wet beef, it's moisture content will go up and it will increase the rate at which it spoils... But this is being smoked, with the goal of drying it out. As long as the jerky was low enough in moisture at the end, the jerky wouldn't be any more or less likely to spoil than jerky made with the same amount of sugar in granulated form. But likewise, granulated table sugar also gets the same properties of osmotic pressure when moisture content is low So the wonderful thing about a jerky recipe is that ANYTHING sweet we want to add (from molasses to lemonade) to our jerky can be used, as long as the final moisture content is low enough.
@@marcush4741 I am someone who is very interested in working in the industry. I know a decent amount just from my basic knowledge of science and looking things up but is there a certain way I should go about it? (18)
A little tip, use a piece of paper towel on the top instead of a plastic weight or plastic wrap, the paper towel will wick the brine up onto the top of the meat where as with the plastic weight or plastic wrap it will actually keep the liquid away. If you don't think it's true then try doing it with some soysauce and a few boiled eggs, you'll have white spots where the eggs were in contact with the plastic.
haven't had that in almost 30 yrs. local grocery store used to make it. once they closed never found it again. will definitely have to try and make it.
Alright, you guys busted me. Honey does indeed have some water content, but as long as you go easy on it, it you won't be adding enough moisture to affect your kippered steak. Tip of the cap to my discerning viewers.🤓
I absolutely love skippered herring. What omnivore turns down beef jerky? So bringing these two concepts together is seriously making my mouth water thinking about kippered beef. 👍😁
Great video, great presentation, right up my alley, be trying this soon. Jack Links kippered jerky has been my favorite store bought jerky forever. This looks like a great copy.
Making a new batch, it's nearing the end of a three day brine in my fridge drying tonight and getting it into the smoker tomorrow. I will finish it in my Food Dehydrator tomorrow evening for convenience.
Haven’t done kipper steak in a while, thanks for reminding me. I did a kippered pork steak with jerk seasoning that was excellent. It has a shorter shelf life in theory, but never lasts more than a few weeks anyway.😁
Mr. Anderson... I made a 10# batch of this, this past Sunday, and the smoking and everything went as expected but the ramp to 170 seems like it was not hot enough of a temp increase. Mine turned more into jerky than the red hued kippered meat like you have. I made this with venison sirloin roasts and maybe it was the very low fat content? Mine turned mostly dark and dried out like jerky. Flavor was awesome though! I'll be keeping the recipe but will need to work on my times and temps. Thanks as always!
I'm glad it tasted good at the least. That transition from done to jerky happens fast. Thicker cuts of meat can help with that, but a watchful eye and taste-testing works the best for me,
I had a temp probe in the thinnest pieces I had and it wouldn't go above 120 for almost two hours so I didn't know what was going on. Temp in smoker was 170 to 180 during cooking phase. Who knows. This weekend is your kielbasa so I'm hoping that goes as planned! Thanks!@@AgeofAnderson
Im currently working on making jerky with the only cheap meat in my country: horse meat, its incredibly lean, but stores poorly, so i am hoping that the advanced processing techniques of the West can be used to make it work, this was a very fun and informative video, and might do well to make special occasion treats with horse, i will let you know how it goes if you are interested!
Not sure what part of Minnesota-lina you are from, but you got a new subscriber. I can’t figure out the accent, but I respect anyone who has a sausage closet.
This is good in the refrigerator for a very long time, at least a month or pretty much until it molds. It can be kept at room temperature for several days as long as no bugs or bad bacteria get to it. I vacuum pack it and keep it in the freezer for years.
Could I get a recommendation for a peppered recipe? I love peppered jerky’s. If it doesn’t need sugar even better. ( I do not like sweet in my jerky if I don’t need it) thank you for any recommendations
You can use this same recipe and omit the sugar, although even a little bit of sugar will help more pepper stick to the jerky. You want to coat the meat with as much pepper as you like after it comes out of the brine. Sprinkle it on just before the air drying step before you smoke it, and it will stick to the meat as it starts to dry. I'll put a peppered jerky recipe on the list of videos to make. Thanks for the question!
I don't believe so. As I understand it, over time, the pink salt converts from sodium nitrite to nitric oxide so it won't have the same curing capacity.
Is it possible to do this with a food dehydrator and liquid smoke? I dont have a smoker i know the results wont be as good but can the texture be achieved with a food dehydrator?
@MelissaJackson83 the kippered beef from the dehydrator is definitely tougher, but you could probably dry it for a while in there and then finish it at a little higher temp in the oven and get pretty close.
my smoker only goes down to 180. usually when i do traditional jerky in there it takes about 3.5 hours at that temp to be done. would that time and temp work for this recipe?
It will be a bit different in texture, but it will work. I can't say for sure on the time. It will depend on the thickness of the meat and your own preference for how you like it. I would start taste testing it after a couple hours.
@@AgeofAnderson I'll have to give it a try. I also have a pressure marinader. Every 30 minutes in there equals about 24 hours in the fridge, so at least I won't have to wait days to dehydrate it. Lol
Similar, but those are usually much sweeter and a little softer. If you doubled the sugar in this and maybe began with a more tender cut, I think it would be right there.
I would give these at least a week on the shelf, but it really depends on if any bacteria gets on the surface of the meat or inside the bag before it's sealed. It will last many months vacuum sealed and refrigerated.
Dear Sir, I wonder how this recepie would work out without the smoker? I'm in Sweden and we used brine to preserve meat for centuries. However my question about jumping the smoker sequence is because your way of processing the meat is somewhat similar to the way we like salmon - raw salmon is covered with a mix of salt, sugar and some whole withe pepper, topped of with dill. You put the salmon halfes thick against thin side, with the mix between and something heavy on the top cover which could be another plate e. g. Then leave it in the fridge for at least a day or two... The outcome will be delicious... Without the smoking stage. In Swedish it's called Gravad Lax, look it up. So if your jerkey recepie involves some owen time instead of being smoked...??? I was in South Africa and Namibia for some time and grew very found of what was called "biltong" - maybe your way of cooking, except the smoker could produce a new level of Biltong...!? Brgds Karl
I love these ideas. I've made Gravad Lax and Nova several times. I think I even made a video years ago. I think with some experimentation, the method should be applicable to other meats. Thanks for the ideas and the comment!
Not sure which plastic, but the containers I use to brine will take very high temperatures, and I have some smoker racks that are good to about 225 degrees.
Looks tasty but I always thought that kippering was a method of gutting a fish by cutting down one side of the backbone before cold smoking, instead of via the belly.
Your going to need knights from many realms. More vasel states subject to only themselves but cleaver, knife, saw, beard net too be loyal and abilities had to advance the realm of the true sausage king. You need a squire my friend or at least a Crier
So estimate if you will: 10 pounds of fresh beef makes how many pounds of kippered beef and if reduced to jerky whst would it then weigh? Guess if you must.
@@AgeofAnderson Thanks, that sounds right. We bought a 10 pound bag of Dakota Trail Kippered Peppered Beef, it's pretty good for us guys that don't have a setup.
Are you kidding, honey is full of water, so is sugar, water don’t hurt and heat kills honey, now it’s just sugar, love your video and the recipes perfect.
