The BEST beef jerky on a Green Mountain Grill Daniel Boone Smoker

all right everybody this is the videoyou’ve been waiting for meet I’m goingto show you some jerky making skillstoday first thing you need to start outwith is a nice InFocus sharp knife whatI usually do before I start is run itthrough this little guy to get out anyNick’s or chips followed by the honingstone and I’m gonna do this off camerabecause I don’t want to waste time but Iuse a little bit of honing oil I’ll putthe ceramic rods in which are stored inback to give it a fine fine fine edgeand then I will actually begin the meatcutting process so being that we are inthe coronavirus times I was unable to goto a butcher but usually I will hit upCostco or sometimes drill and get thiswhat I use is out of focus obviouslylet’s see if I can get this now I don’tknow I’m so bad at some of this so badat all this anyway top round Londonbroil here’s my secret make your lifeeasier cutting it put it in the freezerfor an hour or two before you’re aboutto start and it will give you a firmnessto the meat so it doesn’t just drop andsag then what I will be doing is Ohlooking at the blood jelly um findingthe grain of the meat and cuttingagainst the grain so that the jerky kindof rips apart your mouth more so thistime consuming part is literally takingand cutting the meat into probably lessthan a quarter maybe 1/8 thick slicesand you do that for the entire hunk ofmeat so if I knew what I was doingI would speed the video up to like twotimes here a little thick and show youlike my mad meat cutting skills andhalftime but instead I might just gothrough this together WowI cut it like that so you could see I’mwatching my fingers obviously so theydon’t become part of the jerky when Iget to this point I will cut this hunkof fat out or I guess I could do it nowand I have a feeling most of my studentswho requested this don’t really careabout this part more so the actual grillsmoking part so I’m not gonna use adehydrator for this round I am actuallygoing to use a smoker my green mountaingirl’s pellet smoke so I’m going tocontinue cutting and washing my handsfrequently which I also did before Istarted this and then we will pick upwhere we left off with all the cut meatall right everybody here we go again themeat is cut this is the jerky seasoningI love to use originally recommend it tome by my little brother pretty amazingpretty fairly price as well so what I donext at this point is you take a half acup of waterand you take the Cure this is for twopounds this being like one two thirdsI’m going to do my best to estimatelet’s see five sixth so all you mathfolk can correct me if I’m wrong on thatso that I think about right you’re gonnastir the Cure up with warm water it willdissolve better and that’s okay we’regonna get that going then we’re alsogoing to use the seasoning packet I’mjustyou know down a little bit becausethere’s some chunks in there and thatagain is for two pounds I’m gonna do mybest to estimate but whatever I don’tuse will be put in my spreader and Iwill tell you all about what I use thespreader for later a little secret trickI do to get more flavor so stir this upexactly at it battery died so stirringit up it’s about ready since I ran outof one gallon bags we’re using two quart2 quart sized freezer bags freezer bagsare thicker and be less likely to crackor weep or leak and we’re going to dumpabout half of our cure mix into each bagand if anyone doesn’t know what the whatcure is it’s essentially salt water butwith some nitrates and other things andI’m looking out at these birds who keepG’s trying to make an S to my houseanyway not too bright so we’re gonna getthose in there and sprinkle a little bitthat feel like all this is missing nowas a goldfish but I don’t say that’spretty even that’s where the saltinessis gonna come from now the good stuffI’m tempted to just dump the whole thingin there but I’m not for the main reasonof the fact that I will be using morelater so we’re gonna dump a little inthere up a little in there see how muchwe got left probably split the remainingbetween two and that is probably a safeand or a fair amount so at this pointjust going to massage the bags get theflavor very mixed and spread in therethen we’re going to divide up the meatand bagwell so I’m gonna pause the clip mixthese up better by hand so you don’thave to see all that and then I willcontinue with the separation of meat nowall right here comes the gross meathandling part so I’m going to split thisup into roughly two piles then going toadd this in toss it around to get themost amount of flavor distribution aspossible so as I handle this meat we puteverything whoops they’re trying to geteverything as saturated and flavorcoated as possible put that in pleaseremember at this point like andsubscribeare you gonna see other mr. d meatvideos or truck videos or future Vespascootermaybe yard work would work I don’t knowvideos so take a moment like andsubscribe what I’m going to do now is gowash my hands in that sink so that I canzip these up massage the meat and thenI’ll tell you the next step all rightthe meat is bagged the ziplock is lockedand zipped and then we’re going togently massage the meat to get theflavor in there and evenly spread outbag one bag two let’s just try toseparate these little pieces I’ve seendifferent techniques where people willgo slice by slice run it through pureand then once they’ve run it through thecure you individually flavor each sliceso I do a little combination of that butfor now I just want to spend the timejust getting the flavor in there andmassaging the meatI’m massaging it to get the flavordistributedbetween all the little pieces as best asI can and one that is done here’s whatI’m gonna do I’m gonna put this in therefrigerator to sit and marinadeprobably or close to 24 hours which ispretty boring I know yes you can throwthis right on the smoker or a dehydratorright away if you don’t have a smokerand you don’t have a dehydrator guesswhat you can bake this in the oven cleanthe racks lay foil down I’ve never doneit so I’m giving bad advice potentiallyhere I’ve never done it but the theoryis the same as the smoker or a grill lowand slow I’m gonna cook this on thesmoker at 150 or 160 degrees probablyfor two to three hours so we’ll gothrough a lot of pellets can imaginethat would cost a lot of natural gas orpropane leftover seasoning it’s gonna goin my little sprinkler and you will seewhy later on with that but the secret ofmr. Dees amazing flavorful jerky comesat the end and you know what truthfullyI don’t know if I’m ready to give thatsecret away yet but you’re not acomplete nincompoop you may be able tofigure out what I do so let’s snap thisback on for later so I know loser andwe’re gonna put these in the fridge andin 24 hours maybe I’ll start anothervideo setup at the tripod get the smokergoing we’ll finish this up we’re gonnatry to do this quick while my wife andchild are upstairs man coming here isthe seasoned beef bagged and deliciousand the seltzer water this I’m going tospread gently on this rack and then Iwill go out there to the smoker and aceiling fan ignore that to get the restof this placed so this will be thecomfortable part the smoke and the eyespart will be outside so here we go it isnow wrecked and ready and here’s wheremy little secret comes in I shouldn’tshow those good people but save some ofthat seasoning and give ita gentle sprinkle on each piece for apretty massive flavor burst that is whatmakes it taste so much better I used toactually flip it and do both sides buttime for that or the sanity and have acut on my finger that burns every time Itouch something right now so oh look atthat log just gonna work on sprinklingmy meat just ever so gently with alittle bit of delicious seasoning tohelp make the mouths of many waterfurther I am its grill time and it’s onit’s smoking so that is where we willleave it at let’s crank it to 160 forhowever long it takes to dry we got somesurface mount thermo meters and tworacks so maybe I’ll do one of thosevideo montages that when I open it upit’s dry and perfect but I don’t knowhow I’ll be honest I don’t even know howlong it’s been but this is where we’reat if you take a look the meat isstarting to dry out really nicelyyou got pretty varying temps which I’mnot thrilled about and the top rackobviously takes longer to cook so I’mgoing to begin pulling and jarring orbagging the bottom and then we’re goingto continue to let the top rack smokethe camera that won’t focus and meatthat’s ready to be eaten there we golook at that mm-hmm yep so we’re justabout done here smoke is still smokingand we’re just pulling it as it driesand hopefully I didn’t get too much onmy lens there checking out the yard andoh I may have smoked the lens