Got a Ninja Woodfire myself from Sam's and this channel is definitely my saving grace. I knew as soon as I saw the cookbook that I ought not trust it too much. Thanks for doing the work here so I don't need to so much
Thanks CJ. I have done about 8 batches in last few months. I buy the pre thin sliced top round...they are thinner than yours...my best batches are ready in 4.5 hrs. I flip after 2 hrs. But have not tried the extra rack...will try that tomorrow.
Seeing that jerky all dried up like that made me remember when I married my husband 36 years ago and he thought that was the way a STEAK was supposed to be cooked! LOL (my MIL was a wonderful woman but couldn't cook meat worth a darn!) But as jerky that looks great and I would like to try it. Thank you for your work. God bless you and your family.
Mighty fine looking jerky ! I know that All American SPG flavor had to be bangin'. Little tug,little chew and a little tender...perfect ! No ads were skipped in the watching of this video !
CJ, I'm embarrassed to be giving you tips, but I make lots of jerky with Eye of the Round. I slice it like you do, but then i put the slices on a butcher block and beat them like a rented mule, using one of those tenderizing hammers. It ends up really thin, and dries up super nice. If the beef is extra juicy, I will put plastic wrap on it when beating it. Keep the awesome vids coming brother.
Awesome! Years ago my buddies and me rented a ski cabin in upstate NY every winter. It had a massive stone fireplace. I'd marinade like you did at home, and take it up with me. We'd let it sit on the hearth overnight, and it was always awesome! I actually have that same square rack that you used, and a neat trick I use is 4 chunky shot glasses at the corners. It's just enough for that extra circulation. And there's no way these would last a week 🤣 I'd be making more the next day! Excellent as always sir!
I’m a big lover of jerky. I love that little ninja you got there! I’ll make a lot of jerky in the fall and winter. Thanks for sharing CJ! This is Dave with Dabomb Smokes. Cheers.
Appreciate that you give the temps in Celsius, too now. Helps a lot to not always have to ask Siri. 😉 Looks very good. I hope you will start filming with the oven soon. Unfortunately it's not clear when it will come out in Germany, but I am waiting anxiously. Thanks for your work.
Hey CJ finally getting around to trialing beef jerky in the woodfire oven. Had a piece of sirloin that its brother was a bit tough so jerky it is and hopefully the marinate may soften it a little but jerky and chewy go together.
I would do this but no extra rack for sure. If its two batches then so be it. And probably at the halfway point flip the pieces of meat. Opening and closing many times like that youll lose the heat every time.
I just ordered the wood fire ninja grill. You’ve got my imagination fired up. I’m female and think this will be much better for me to create the meats etc to my liking. Thanks so much for your ideas and tips ❤️
The woodfire grill is such a good investment, I haven't had a BBQ or smoker before, but it certainly has improved meal times tenfold for steaks and brisket!
Cant recommend BBQ-Toro pure apple pellets enough, they are not pressed as hard as normal ones, the result is not having the heavy duty smoke at the beginning and lasting twice as long.
