Mom passed away and I got her barely used 1980s dehydrator. I want to save money by making and growing some food, which is why I grow grapes and was thrilled to think now I can make fruit roll ups. But you got an easy way here for me to make beef jerkey and I am grateful. I am going to get some paint stir sticks and use this method instead of buying and cleaning a gun. Thanks so much.
Love the rolling pin and paint sticks idea! Nothing better than a little American ingenuity producing the great rewards. I think you should have to send a sample to everyone on here that gives you a thumbs up :) !
Joette's Casual Day *Joette Vance I bought a set of silicone bands that fit on a rolling pin. They work great, and you can choose your thickness. The rubber bands are good, too, but less accurate.
I actually tried this and the result was fantastic! I tested a piece after the two hours, as suggested, but chose to let it bake for an additional hour. Thanks for taking the time to share. Also, I plan to use the paint stick idea to get an even thickness to the sausage I wrap my Scotch eggs with.
I finally got to try this out yesterday and I must say that this was surprisingly wonderful! I'll admit I had my doubts, but no longer! The whole family loved it and was complaining there wasn't enough lol I hope you don't mind, I downloaded your video and plan to share with other members of the family.. I just can't figure out how to explain all this on paper LMAO... but it will have credits to you.. thank you again for the share!
Larry, I tried a batch yesterday and it did not disappoint. I used a different process that was inspired by yours. I may do a video. I mixed the cure and spice like you did with a little water then kneaded it in by hand, but then I put it in a 1 gallon zip log bag to cure. I rolled it out flat in the bag then when I was ready to process it I rolled it edge to edge in the Zip Lock, pushed the meat away from the outside sides then split the bag up the sides with scissors like you did with the smaller bag. Then I used a Pizza cutter to cut even strips. It worked great and really reduced the mess and there was almost zero waste. I really like this method. I also added 1/2 teaspoon of Cayenne Pepper. I am going to use some Cracked Black Pepper on part of today's batch. Thank you for the inspiration.
@RayTaber. I kno I am commenting 4 yrs later, but ur idea sounds great! I wud like to try & make this & I think I will try it ur way! Thanks for the tip!
Thanks Larry for the tutorial. First time making jerky for me. I used ground venison and Hi Mountain jerky kit. The spices you suggested are not available in my area. Turned out way above my expectations. Your the man.
Great idea I'm looking forward to trying this out. For some of you out there who are worried about the meat going rancid just freeze it. Take it out 5 minutes before you want to eat it. Depending on the amount of salt you put in your ground beef and how lean the beef is it should last a week on the counter if not longer.
I just made some of this using 90/10 ground beef. I marinated it for 1 hour in the fridge with liquid smoke, tocino flavoring (Filipino mix from Asian store) and crushed red pepper. Cooked it 170 for 2 hours on drying racks just like this vid and it was GREAT!! Thanks for the idea. Many were shocked that it was from ground beef. Really yummy,
Been using this for about 20yrs, I add onion powder, garlic powder, coarse black pepper, a dash or three of Worcestershire sauce, and about three drops of liquid smoke per pound.
It's expensive because you can only get about 128lbs of beef jerky from each cow. Add in all the time for drying and packaging and you can see how it adds up. But homemade jerky is always better in my opinion.
Tried your method of making sauerkraut, fermented pickles and now the jerky just came out of the oven. ALL are great and so easy to do! Thanks for posting these videos.
I have mine in the dehydrator now, I wish I has saw your video before, I love the baggie and rolling pin idea with the paint sticks. I will do it that way next time thank you!
I just purchased a dehydrator for making fruit and it came with a free jerky gun. The brand is nesco and comes with some of the seasonings as well. This video made me actually want to try their seasoning, but I also plan on making my own. You are very helpful and genuine. Thank you very much for such a nice video :)
There is something called a tostonera which is used to flatten plantain for cooking found in the Hispanic section of the grocery store it will flatten and shape into a circle.
Hi there, Larry ! I want you to know....I haven't made hamburger jerky for YEARS ! and now thanks to you.....I just learned about those spices ! Thanks, so much ! Also....tee-hee....I fear you've created an over achiever "monster".... I went to the store, bought ground turkey, chicken, and pork ! I am even going to try that Isernio's Italian ground chicken ! ( Because I eat that fried into patties all the time)
Larry this is pure genius I tell you. No more jerky gun here. I just finished making about two and a half pounds and about to cold smoke them for about 10 minutes before they go into the oven. Thanks for the video!!!
OhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhI got a box of Nesco variety spices and made a pound of it yesterday. Is it ever GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!Thank you SO much!!!!!
When I saw the CUB on the ground meat package, "He is from up North MN." Thank you for clearing it out :D Go Vikings, Go Larry! Thank you for the easy steps.
Great video!! Love it because you talk straight, skip the fluff, dont try to talk to impress but you speak as impressed!! Lol love listening to you. .its from the heart.
I am praying that these will be similar to the jerky rounds that are at the gas stations 4 for a $1.00. I’m drooling. I am also enjoying this video. What was his occupation before retirement. He may not be retired, I assumed. He is so soothing . Larry is the Best. Thank you Larry I’m going to make it today. ❤️ Lisa
Thanks for sharing. I used this method and it is so fast that I was almost done before I started. I modified it in this way: Instead of using paint stir sticks, i used a yard stick. I cut it into 3 1-foot sections (only using 2 of the pieces). The yard stick was 1/4" thick. I lost the rolling pin in my divorce, so I just pressed the bottom of a sauce pan on the meat once placed between the sticks inside the plastic bag sheets. I also used a small ice cream scoop, slightly larger than a melon ball scoop, with the squeeze handle that pops out the meat. This way your hands stay much cleaner. Presto! instant jerky. It took longer to type this than to make. Thanks again Larry...
Thank you so very much , this video you made taught me a lot , I am 66 years old and I love learning new things , I never want to get dementia or that loosing memory disease , I want to get even more knowledge to pass on to my grand daughters . So I thank you again for this video .
You're both right... "Dementia is not a specific disease. It's an overall term that describes a wide range of symptoms associated with a decline in memory or other thinking skills severe enough to reduce a person's ability to perform everyday activities. Alzheimer's disease accounts for 60 to 80 percent of cases. " alz.org
I find using ground beef, chicken, etc. to be annoying! You have to keep stopping to fill the jerky guns to make uniform pieces. Or doing it this way, you have to do these one at a time which is very time consuming. I prefer using slices.
It's so easy to overlook this kind of important information. Most people simply accept the items available at the store and forego the experience of creating a tailored meal. I sincerely appreciate you taking the time to record this. I will be trying this method. Video favorite. Channel subscribed. :)
I love this method. I put it on the rack. But I dont make them into little chips... I prefered to put them into the shape of various cookie cutter designs. I wanted my jerky to appeal to my neighbor's kid. So I used a good amount of Paprika with the spice mix to make the jerky strips resemble Rotten Flesh from Minecraft.
we love this method and have used it 6 times already. We use the Nesco brand spice but we tweak it and it's wonderful,,thank you for sharing your video.
Thank you for you video sir!......I bought those seasonings from your video and followed your directions and made some killer Jerkys. IT IS SO GOOD!!!......Even friends that didn't eat beef Jerkys in the past, now they're eating it!.......its unbelievable!!!
All I can say is WOW!! I made this last night with the Nesco seasonings and boy is it good. Your step by step instructions were point on I can't believe I made beef jerky. Thank you for posting. My next batch will be with ground chicken.
Thanks, Larry! I've got some in the oven now... sure smells great! I used some thin disposable chop sticks to get the 1/8" thickness. I opted to use my own spices this time around, but hope to try the spice cure you use, soon. Thanks for taking the time to video and share this technique.. you did a great job! Can't wait to share this jerky with my wife. :)
Hi Larry! Thanks for the video! My son loves jerkey, and we are going to try this. I am also a prepper and was wondering how long it will keep in a sealed jar or mylar bag with absorbers? Any idea?
I had an uncle (married my aunt) that hung the strips of meat (obviously not ground beef) in the kitchen window from a rod they put up in between two cabinets... I liked that uncle. too bad he wasn't around long.
Looks good Larry! I'm trying this! But careful with game meat (bear, boar possibly infected with trichinella). However, the 170 and 2 hour cooking duration may be enough to kill it. Follow usda recommendations for these types of meats.
How about deepfreezing game meat for at least 24 to 48 hours? Would that not kill any parasites or anything in the meat? It surely kills tapeworms of fish if you want to make sushi
Larry, Great video..........You have inspired me to make a bath of beef jerky. I love your videos they are packed with excellent information all delivered in easy to understand way. Keep em coming!
I used your sandwich bag , paint sticks and rolling pin idea with the ground beef and it worked amazing 9 out of 10 people loved it. Thanks for the great idea
I was looking for something to make jerky with no gun and no racks. I found this recipe that says just put on a cookie sheet (but you have to flip them every 20/30 minutes. You solved the no gun question! Gonna make my first batch tonight.
Makin about 12 lbs today with my grand children. I bought the LEM jerky canon and used the Nesco original jerky seasoning. I let the kids shoot the jerky and the first batch is in the oven now. Thanks Larry.
Looks tasty however, here in New Mexico we use the ancients way of making it, and it only takes 4 hours...thin, smoked, saturated in spices, red Chile from Chimayo, and Green from Hatch NM. Hands down the best jerky in this country....come try some..
Put 2 or three table spoons of red pepper flakes per pound. Sounds really hot but not really. Try it. I use dehydrator and large jerky gun. Nesco regular jerky spice.
I made some today. Only I shaped mine into 2 X1 inch logs. And put them on slightly crumpled foil. I used 1 lb. Lean Hamburger, 4 Tablespoons soy sauce, 1/2 cup packed brown sugar, 2 Tablespoons white sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/8 teaspoon pepper. 250˚ for 2-3 hours. Turned out perfect for me.
Typically I make fun of these videos with so call the home chefs. This video I find fantastic, I love you techniques and I love the way you put things together. And by the way there is no active component with a stainless steel bowl to the meat. I'm going to try your technique and I will let you know my results.
Thanks so much for this video. I’ve been dehydrating food in the oven for years. Sometimes it’s tempting when I see the fancy dehydrators but then I realize I can do it all in my oven! So good to see you promoting the simpler, easy way and so good without being rough, tough and tasteless. I never buy jerky in the store because of that!
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Larry, Fellow minnesotan here! I love your vids. Congrats on 50K subscribers! Next time im in Brainerd I will be sure to come by and trade jerky with you!
Tried your method because I found it simple and ingenious, except I did it in my Nesco Dehydrator and it turned out fantastic. I was lucky enough to get 3 sample packs of the Nesco, American Harvest regular jerky spice and cure you are featuring here in with my Nesco Dehydrator when I bought it and you are absolutely right! It is some REALLY tasty jerky spice. Better than any jerky I have ever tried, period. Convenient too. Just dump it in, with a little water (I used a bit too much water, lol) and massaged it in really well into the meat, just like you said and used a couple steel, thin butter knife handles instead of paint stir sticks. It was what I had and it worked well too. About the same thickness you mentioned. Two hours in the dehydrator and they were ready. Lemme tell you something, I used beef and it was fantastic, but you should do this particular Nesco spice with Veal! OMG man, it is soooo good. Seriously addictive and mouthwatering. My wife insisted I make it with some veal after trying the beef ones and for whatever reason, this spice mix is really special with veal. 1lb of veal jerky, gone in under 24 hours between myself and my wife. Hehehe. Try it!
Great idea to use the paint stirrers as spacers! I'm looking to make jerky treats for my dogs, tired of paying high dollar for imported Chinese jerky treats that are tainted w/who knows what. And saving some big bucks to boot.
Thanks buddy, that was very informative. I have made many pounds of jerky in my lifetime, but I always did it in a dehydrator. This would be an excellent way to do jerky during the cold winter months of the year. Dry the meat, and heat the house at the same time!
Thank You So Much! I have my meat curing in the fridge for 24 hours and I am looking forward to rolling out my balls with your method, even picked up some paint sticks which are still free at Wallmart!
Loved the info and your vid. What can I use for 'cureing' so I can mail some to my children who are several states and days away? I'd like to seal them and send them for birthday's, etc.
Thanks for the tutorial! I used your method to make 6.5 pounds of venison jerky. It came out great. It took me three rounds to cook it all. I will not make so much next time. It ended up being an all day affair. Because I made so much I was able to learn a few things. I found that I got a better product if I moved the trays up after 40 or so minutes. The tray at the top got the best consistency, so I tried to even things out for the other trays. Thanks again!
We've never heard of that stuff. Just ordered Teriyaki and Bacon Maple. We do have a dehydrator, so we're going to give this a go. Looking forward to it. Great video. Glad I ran across it. Thank you, Larry!
I like this idea and way of cooking any jerky. I used the basis of this mthode, but my stove bottum heat/temp is 170*, SSooo what I did was use a Bbq corded thermomiter and plug one into the meat, and set the other one under the meat to know the tempature of the stove. I started the bake/over till the temp got to about 140* then closed the oven door, and let sit till the temp fell 10-15 degree then did it all over again. each time raising the temp 5-10 degree and shot it off. I did that till the meat temp was 165* an it took about 3hr to do. Turned out great. Thanks for the vedio.
What a great way to make jerky Larry....Really appreciate you sharing this...I just did five pounds with my jerky caulking gun and and got a cramp in my hand that doesn't want to go away....Thanks so much for sharing my friend, Dave in SC....God Bless.....Sorry, but I meant to say all I use is Nesco, Good STUFF.....
OOOOOHHHHHH I just had a thought... This is going to be my Christmas Gifts... "YEAH" I have 4 Brothers... need I say more... Thank you ... Did I mention I love this video... ;)
I tried this it is so good but instead of the paint sticks and sandwich baggies I used two coffee filters I make like meatballs and then roll out. As for thickness a 2 to 3 inch ball makes a good start and I use the coffee filters as my gauge. When rolled out to fill in the shape of the filters it is the perfect size!
I make jerkey in every way possible. So far I have made 6lbs and this is the easiest, fastest, and best tasting yet. I use this with my dehydrator and it takes about 2 hrs to do 3 lbs.
***** If i were you, i would get right on it! Kangaroo jerky is promising. You will not regret buying one bit. But MY favorite is Antelope. It kinda taste like venison. lol
***** Well if you live in, or near Sc. My cousin owns "The Beef Jerky Outlet" In Greenville South Carolina on Woodruff road. He has alligator, kangaroo, buffalo, chicken, turkey... and just about any and everything you can imagine. 😆 He even has Ants in a lollipop, Crickets, and larvae. Yes! to eat! i guess some people like nasty parasites.
Well Mitch, If your wood is burning, I believe the “cure “ is 2.4 million units of intramuscular penicillin. Otherwise, the cure that Larry is speaking of is Prague powder #1, also known as pink curing salt.
For longer periods of storage(years?), try pressure -canning the 'baked' chips. If they break up, then consider adding some egg to meat mixture and not baking it more than an hour in the oven.
Hey Larry, I'm near Portland Oregon. Thanks for the jerky idea. I'm going to do some shopping and make some this weekend. Never did before because I didn't have a dehydrator, that won't stop me now, thanks to you.
If milk can be sold in a plastic bag then pizza sauce is cannable, just like any other tomato product. Jars tend to be used to seem higher quality. Just a matter of perception, people seem to think cans are for middle of the road ingredients.
Daniel Boyett FYI. Jars are a more expensive form of packaging than cans. Cans being metal are sprayed with a plastic liner so the metal will not interact with the ingredients in them. I don't mind buying canned vegetables but Tomato Sauce is acidic and so I prefer Jars for Tomato Sauce to not run the risk of anything leaching from the can liner over time into the sauce. cheers
True? I am not a butcher so I don't know. But I just assumed Bear was lean like some other game. I don't know. Any hunters want to chime in? But you can use fatty meat for beef jerky. I've done it. It's just that it has a shorter shelf life as I understand, because the fat will go rancid. I've not killed myself yet, but I also vacuum seal my stuff with food grade desiccant.
Sadie G Bear puts most of its fat on the outside of the meat so it’s easy to trim off. Bear meat is to good to make into jerky. That’s what moose are for.
