Beef jerky on the Pit Boss Smoker – Steak Jerky – Delicious beef jerky

hi everybody welcome to my kitchen thisis mark the killa grub of mark and todaywe are gonna make my rendition of beefjerkynow this isn’t your normal beef jerkywhere it’s been and hardened it’s morelike a state jerky I guess that’sprobably a better description of what itissteak jerky and and what I do is I useflap steak it’s thin sliced flap steakI’ve got like 3 pounds and just to bringyou up to speed what I’ve already doneas you can see right here is i seasonedit last night and I rolled it up and Iput it in disappea bags and I put it inthe frigerator all I did was I Isprinkled some coarse groundkosher salt on it salt and pepperI mean pepper excuse me I put somecayenne pepper on it and then I put myfavorite rub on it and that’s all I didI put it on there I patted it on andthen I rolled it all up and put it intoziplock bags and throw it in therefrigerator last night got it out thismorning it’s been sitting out forprobably 3040 minutes because I kind ofwant it to come up to room temperaturebefore I put it on the smoker we’rewe’re tossing this in the pit-bossand we’re gonna do low and slow I don’tknow how many hours it depends I’ve haditI’ve had it done in as little as fivehours and as long as eight hours it justdepends you just got to kind of watch itso here it is I one thing I’m gonna dois I am going to take one of these andthen I’m gonna kick it up a notch withsome Chipotle some some chipotle salsaby the two grocery store I haven’t seentoo many grocery stores that don’t havea chipotle salsa and it’s it’s it’sreally good it mean it’s really good soI’m gonna pick one of these pieces Ithink I’m gonna pick this piece righthere I’m gonna toss it in the bowl takemuch fuller house on shake it up a bitand then I’m going to pour it on thebroad in there and limit it for quite abit in there and and I’m not going tolet this sit overnight or anything likethat I’m just gonna put it on there andI’m gonna rub it all over the wholething and then I’m just gonna let it sitwhile I get the smoker ready enough totear if you like beef jerky this isreally a great one to make it I love itI mean I’ve always liked a jerkywe’ll shout out to my wife Louie I loveyou sweetheart[Music]I want it all the way coded I want everysquare inch of this I mean it’s alreadygot all the other seasoning on it and itthe blini is delicious just like it isokay so this is completely coatedeverywhere everywhere so now I’m justgonna let it sit there go ahead and takeclothes off so now what I’m gonna do isI’m going to let this sit and then I’mgonna go get the smoker ready I’m goingto get it all fired up and get it up toTim and then we’re gonna throw this onthe smoker so I’ll be back in a coupleof minutes all right so the smoker is upto temp we’re runningit’s a 209 on the ditch and about 225over here on the analogue but we’regonna go ahead and pop in there I wantto do it between 200 to 225 I don’t wantto cook it too hot too fast I kind ofwant to do this a little bit on theslower side so I want the temperature tobe closer to 200 most of the time butit’ll go all the way up to 25 to 30somewhere in there so you just got tokeep an eye on itnotice it just did a drop so let’s giveit a minutesettle down a little bit and then we’llpop our flop state on to the smokerthat’s running right it’s sitting to 20right now that’s that’s just aboutperfect it’s just about but I just wantthe smoke to settle down just a littlebit before I open it upthat should be okay so let’s take ourgot meokayI’m gonna put it in here and I’m gonnamake sure there’s space between eachpiece I’m not gonna stack them on top ofeach other okayI’m gonna I’m gonna make sure thatthere’s space between each piecehere’s our chip hopefully right hereyou only get this little piece of justthat’s your piece that was in there I’mgonna put that up here on the top butthere we goI mean couple is out check it outthere’s the flagstick it’s it’s fairlythinly sliced comes like thatif you’ve got pieces that are a littlebit thicker you can trim them down I’vereally didn’t have to there’s one pieceright here that’s a little thicker rightthere but I left it alone there we go sonow I’m going to shut it downand we’ll give it a good at least a goodhour before we’ll before I’ll I’ll evenlook at it and I’ll probably spray itwith my apple cider vinegar and applecider mixture but not nearly as much asI would if I was doing a pork shoulderor baby back ribs or something Iprobably won’t spray it nearly as muchbut I will spray it I’ll spray it afteran hour so and then maybe two or threetimes during the entire five to eighthours I’ll give it a school but notnearly as much and then I will flipthese over and move them around becausethere is a little bit worn it’s a littlebit warmer in the middle so I’ll takethe middle pieces I’ll move and asideand then move the side pieces overtowards the middle I just want them tocook Edamso we’ll give it an hour and we’ll beback in an hour[Music][Music][Music][Music][Music][Music][Music][Music][Music][Music]alright so we just pulled out the statejerkyfrom this smoker and it looks reallygood I’ve been letting it cool for about10 minutes it’s been cooling 10-15minutes it is like I said this isanother not what snap like jerky youwould buy ask the market okay just soyou know that right from the get-go thisis like I said more like a steak jerkyit’s not hard like a breakokay that’s kind of how I check it tosee when I think it’s done is it’sreally goodalright I can’t poke it touch it andsame way you would check to see if asteak is donepush it on it and you feel it anywaylet’s go ahead and it’s not completelycooledcool cool like cold it’s still a littlebit warmest it’s just warm but anywaylet’s go ahead and cut into a piece nojust no grab this piece right here andand we’ll cut into itokay so I I cut it into strips like thisokay and then this is pretty much whatit looks like when it’s done take a goodlook right there and that’s pretty muchit I will take a little taste here hmmokay so oh that’s really good transferexcellent flavor we’ve got the smokinessI don’t know if you can tell it’s got asmoke ring if you look you can see thissmoke ring right here yes that smokinessbut it’s not it smoked for six hours sixhours I could have let it gotwo more hours and it would havedehydrated itmore but probably more than I relieflike that part is completely up to youhow long you leave it how how dehydratedyou are you’re making jerky so core onnow granted this is not real jerkybecause it’s not dehydrated you can’tjust throw in the bag and put it in yourpantry and leave it there for a monthand it’s gonna be fine this will go backjust like any other meat but itgenerally I’ve never had to go badbecause it never lasts long enough Iwould make this was three pounds righthere there’s three pounds of meat Iusually I do five pounds at a time andI’ll chop it up like this I’ll take itto work sometimes I make them smallerand I’ll take it to my office and itdoesn’t last a day it’s gone and that’swhy I do it anyway I’m actually gonna betaking this part of this to a friend ofMines house and giving it to themprobably tomorrow so anyway try thiswhat I’ve said it’s excellentif you want it thinner you just shave itthinner from them how long you want tocook it like I said my camp I orderedthe tent a little bit after I initiallystarted the smoke and I actually turn itdown and it ran between 175 and 180degrees all day okay right there 175 to180 pretty much up to 170 every once ina while just for a moment then BOOMbut it’s staying right here 175 180 forsix hours you’ll notice I did time-lapseI hope first time I’ve ever donetime-lapse video my view time last videoI had it out there all day and I getspray it with my apple cider vinegarapple cider mixture more than I usuallywould but they turned up excellent soanyway thank you for watching I hope youtry this out if you do please let meknow leave me a comment and let me knowyour thoughts and please subscribe to mychannel I’ll be posting more contenthave a wonderful day thank you very much