I love beef jerky and I have made it my entire life. I started out using an oven, then upgraded to a dehydrator and have tried every marinade under the sun.
You need to start with a lean cut such as top round, bottom round, eye of round, london broil, flank or skirt. Using a lean cut of meat that has very little fat is key.
This recipe and video is a very strait forward and delicious recipe. It works on beef or wild game. If you like your jerky spicy, at least double the cayenne and red pepper flake.
This method will work with a pellet grill or a dehydrator. If using a pellet grill you may have to run at a higher temperature since the lowest setting on many is 165.
Recipe:
Meat Your Maker Slicer, Dehydrator & Vacuum Sealer:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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The Guide to Perfect Beef Jerky: Including Venison Recipe
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Thanks for your video. Just starting to make jerky.
I thought for sure you would have used the Traeger…
what kind of bird is squawking lol
Im naked and afraid….
Lol, I just made a video on how I make my jerky so funny how i randomly came across yours. I do a similar recipe/process other than I didn't use my vacuum sealer, but my video sucks in comparison 😂😂😂😂 and your equipment is definitely better!
Chef's choice meat slicer, comes with two blades. The pusher locks in and made of metal. I paid 79 for it. Eazy clean, that's what she said 😅. Love her. Fixing to try that recipe of yours and first time dehydrating with pellet smoker. Yes I have two electric ones. Seen a lot of of guys and gals using pellet smoker. I use it to cook just about everything on . Even pizza. I tried a lot of different pellets, but the one Sam's club just makes it right.
Hi what is W sauce?
In the recipe, there is a capital T which I assume is table spoon and lots of small T for teaspoon. Tbs Tsp the voloumes seem different from what is poured out on the video, so i figured I would ask 🙂
That jerky looks amazing and delicious. Thank you for your recipe. I myself make beef and whitetail jerky. I use a Masterbuilt gravity smoker 800 makes awesome smokey jerky.
Why would you mix meat and church? I don't get the church part. You have meat content, not church content. Make it make sense
Does the jerky have an expiration date? I’m new to making jerky😅
GOOD JOB
I'm using your chili seasoning in my jerky. Game changer.
This might be the best damn jerky I have ever had. Just a little bit of hickory smoke in the beginning. Used bottom round of roast on sale at Randall's for $4.77/lb. A+
On your recipe is the T = Tbs and t = Tsp?
Have you ever tried adding pineapple juice to the marinade? Heard it helps tenderize the muscle fibers. But not sure how it affects flavor.
i liked this video just for the channel name alone!
I have the same slicer.
Doesn’t have to be frozen, but can be.
Freezer the meat before you slice it makes a HUGE difference.
I’m going to be making beef jerky in my dehydrator and my new pellet smoker/grill. My seasoning packets include the curing salt. How should I store it for Christmas gifts? Today is 12/6/24. Can I use ziplock bags for the marinade?
I enjoy deer jerky that i marinated and make. It tastes good, but I do wish it was less tough. Please share how I could make it more tender when dehydrating it. Thanks.
I really appreciate this video. Not sure if you've done or are planning to do a jerky video involving a smoker, but I'd be interested in that as well
You lost me when you broke out the dehydrator with a smoker next to you… see ya!
I wonder how he picks that temp? Like what would the trade off be going 5 or 10 degrees hotter for shorter time?
So TRAEGER on SMOKE SETTING???….HOW LONG!!!
I typically do a shot of whiskey in my marinade and then do a dusting of cayenne before I pop in the oven at 175° for 3-4hrs
Also I got a tip for you, if you perma freeze your meat…. Meaning leave in the freezer till it starts to freeze.. don’t let it freeze. It cuts thin so easily
I love to cook, smoke food ect. How did you get that knife that sharp?
My fav tavern had chunks of thick, soft jerky & pretty sure the owner said it was so good because it was cured using low heat. Started salmon fishing again this summer & smoking salmon again has me fired up to update my jerky recipe. So many dang people these days tho, it's like friggin combat fishing in Alaska every time I've gone.. doesn't anyone work anymore?!! lol
About using smokers instead of dehydrating, it was a hot day first time I smoked salmon this yr & got a huge lesson reminder that I used to always smoke at night or during colder seasons.. HUGE simple hack & 2nd time I smoked in evening, got the temp down over 40 degrees cooler than smoking during the day.
Is this closer to 8th inch or quarter inch? I actually really like the smokiness on a pellet grill at 180. And I think I actually prefer it closer to a quarter inch to be more tender and require less hard chewing than the 8th. I also usually just get the person admire to slice it for me
man what an infomercial. sealer not needed, slicer not needed, dehydrater not needed.
How much is a good amount to give as gifts for Christmas?
@MeatChurchBBQ Could you please do a video on the knife set you use? I keep seeing them in your videos and on your Instagram and they look awesome? Id love to know the brand and buy a set for my kitchen
I've always used Prague Powder #2 when making jerky. Why do you not use it? Thanks
How long will the jerkey last if vacuum sealed? Does it need to be kept refrigerated aft being vacuumed sealed or does that alter the shelf life?
I have been making jerky since the sixties. Seems all, or most modern versions call for a marinade I tend to go back to the roots, and can't imagine where the early explorers, or the native Americans bought the soy sauce. I also think it is backwards thinking to soak the meat in a wet sauce, only to dry it? Too old to make jerky these days, but I always began the jerky process with salt and pepper, plus some available hot peppers to begin to curing process. The aim is to coat with a dry brine, then smoke with a thin whisps of smoke, in the day was on the edge of a camp fire Just thought you might want to try a more traditional way. I never got any complaints!
I don't use the oven, just use a fan. Dries out nicely.
Great video! Q: How do you store it and how long does it last once stored? ✌️