Beef Jerky
http://video.klru.tv/video/2365518634/ – full episode on direct heat and mesquite BBQ
Lookin’ for a quick and easy way to preserve your beef? In this segment, Aaron Franklin shows you how to make your own delicious beef jerky. Whether you’re out on the trail or in need of an on-the-go snack, this smoked beef jerky recipe will satisfy the most intense meat cravings.
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They didn’t have teriyaki… or dehydrators I would imagine.
The Steve O of bbq
Aaron, what type of wood are you using?
I have a question. I thought that you have to cook the meat above 160 to kill any possible e coli or bad things?
If you don't cut the fat the jerky will be rancid later on and spoil.
What makes it "jerky".
Uhh people that is way too long! 4 hours at 145 against the grain for me.
Venison backstrap. Watch the weather and look for a window that is cold and dry that will last for at least 5 days. Cut the backstrap lengthwise into 2 or 4 pieces. Rub each piece liberally with Morton's Quick cure, sprinkle all sides with coarse ground black pepper. A smokehouse is preferable to apply smoke for several hours with zero heat. If using a pit it must be one with an offset. Start fire using small kindling. Place larger pieces over kindling after it has burned down, you want smoke but no heat. Place meat as far away from the burn box as possible and close the flue. Check the temperature often making sure the temperature doesn't register. Three hours should be enough in a confined space. Once the meat has been smoked to your liking, punch a hole in one end and thread a string through it. Enough to hang the piece of meat on a wire in direct sunlight with a free breeze. Let hang for three or four days. Take down and enjoy.
Teriyaki was invented over 800 years ago . Just boring Americans had no idea until 1990
What moron would slice jerky meat with the grain
TOM PIPPS . FOAM – BATON ROUGE LOUISIANA USA . HI HELLO JACK ALL OF TRADE .
Hi, Franklin 18 hours might be a little long? I love the Video Though
What about a video on how to maintain temp constant?
You could just use some racks and an electric fan. About 7 hours for my desired toughness.
I bet they didn’t have Japanese Damascus knives back in the old days either 😉
Why would you call it done, why not something like jerker
Hickory is my favorite wood to smoke with but I do like apple and cherry when I smoke a turkey. Also, Aaron is right when buying wood. Better to buy the wood green and age it yourself than to buy dried wood that will burn too hot and not give consistent smoke.
I like Aaron's signature 'happy steps', he often is walking away with a little hop and a smile on his face, hahaha.
What's liquid smoke?
or just leave it in the smoker
Takes 4 hours in the dehydrator
Franklin said “i don’t think they had teriyaki sauce in the old days” haha but i guess they had food dehydrators to make their jerky Franklin ??
Soft in the mornin‘ is bad, shall be pretty firm and hard…
Why use the dehydrator? I make jerky in my smoker all the time, four hours at 180. Faster and no dehydrator needed?
Wait. U said no teriyaki cause they didn't have it. But you use a dehydrator? WHYYY?!
Digging the espresso machine in the background! What kind is it?
Alton Brown's …lost son?