How to: Make Beef Jerky at Home

hi this is Shawn for fisherman’sprocessing today we’re gonna make beefjerky on your home Traeger we’re gonnaincorporate four of our FP gourmet rubsand salty crude both ears stick around[Music]all the juice off the outside you likethis kind of meat it’s very leanonce you trim muscles outside fat andthat’s what we’re gonna do right nowwe’re gonna use our hands a knife usingthe ten inch here we’re going to trimoff this fat get the slice of our beater[Music]you have the 10 inch fish Pro Seriesknife was a perfect tool for the job asyou can see did a great jobslicing all that bad up didn’t take anytime at all now we’re going to go aheadand start slicing up the meat for yourjerky you can do this by hand or if youhave a deli meat slicer that will comein handy here too I’ll demonstrate howto do both I’m going to slice a littlebit by hand and then we’ll go ahead andswitch over to the demo meat slicer sohere we golooking to do about quarter H or maybeeven the little smaller slices nicesmooth cuts that’s where the ten inchpitch Pro Series hand of the knife comesin handy it makes a nice smooth cut allthe way through the meatall right that’s how you do it by handlet’s switch over to the machine nowlet’s make our beef jerky marinades wehave all of our ingredients herestart with salty crew boat beer made byCornell brewery here in San Diego we gothalf P gourmets sweet cajun garlicpepper smokehouse beef and chili lineit’s flavors soy sauce low sodium watersoy sauce and that’s all there is to itso let’s start with sweet Cajun we’regonna take one 12-ounce can of saltycruise boat beeradd it to a measuring bowlthis is how you check make sure you gotevery last drop yepwe did good we’re gonna take equalamount so 12 ounces of soy sauce[Music][Applause]you take a quarter cup of Worcestershiresauceand the whole package of sweet cajun nowat this point if you’d like your jerky alittle bit sweeter you can add somesweet some raw honey or some brown sugarto it we don’t like it that sweet sowe’re gonna go ahead and leave it justas it is because there’s some a littlebit of brown sugar in the sweet Cajunhe’s just gonna mix that up thoroughlysure your sweet Cajun gets all mixed upin there it looks pretty good all rightnow you see we have our meat in a ballit’s a nice little trick put it in aziplock bag because you’re gonna want toseal it why this marinate but we have itin a bowl so it’s easy to pour this intoit and not have to try to hold your bagso this easily pours right into it pourthe entire contents in there and we haveabout two to three pounds of meat in theziplock bag go ahead and fold this upzip lock it make sure it locks beforeyou pick it up yeah we got a good sealthat time you mix that marinade up inthere you’re gonna place this in therefrigerator overnight and it should beready to go in the morning we’re gonnacontinue the marinade processwe’re just go with garlic pepper next[Music]now we’re gonna do our chili-limejust as a note start out with a cleanmixing bowl each time so if you’re doingmultiple flavors you don’t getcross-contamination here we goanother little trick when you’re sealingyour bag get it about 90% sealed squeezeout all that extra air you’re stealingit double-check your steel make sure yougot it good that waygood marinades presses up against a meatreal nice chili lime it’s gonna be realgood next up is smokehouse beef can’twait to taste this one for this onewe’re gonna kick it up you got a littlesecret friend here go scream it’s aghost base hot sauce it’s very goodlocal California guy makes it and we’regonna add a full tablespoonnow let’s make it to this we’re gonnaadd 2 tablespoons we’re gonna kick thisupgot about a kick it up a little bit thisis gonna be deliciousyep so we’re gonna lift it all these sitin the refrigerator overnight one ideato foods if you’re upagitate them every once in a while maybeevery 2-3 hours I had to take them alittle bit give a little bit of mixingjust even in the bag and entertain themget that flavor completely covering eachpiece of meat we’ll get back to it inthe morning we were able to agitate andmix the bags up several times last nightbefore going to bed it’s the next dayand now it’s ready to pour off themarinade and get the jerky ready to goon this way okay so I opened the cornerof the bag just slightly so my featurehe doesn’t end up on the sink and thenpour out as much as it’s liquid if I canjust into the sink and open the bag therest of the way I’m gonna put the beefjerky on this drying rack so that it cancontinue to drip the marinade off of thebeef jerky and spread it out so I canget all that marinade off at this pointyou can decide whether you want to passthe pieces down with a paper towel youcan remove the sweet Cajun that’s onthere but we’re gonna choose to leave iton there because it’s so good you justwant to leave it on there and get moreflavor and bring it with this drip forjust a few minutes you get all the wetpart of the marinade off this is readyto go on the grill[Music]this is our garlic peppers jerky we’regonna go ahead and put it on the Traegerlay it in there try not to keep anythingfrom touching keep all the piecesseparated put some of the smaller piecesthat might come off first towards thefront just to make it easy to get to[Music]all right I’ve got them all in theremost Park none of them are touching andwe like to add a little extra garlicpepper to ours this is an individualchoice if you don’t want to do this it’snot a necessary step because you’vealready marinated it with garlic peppershould be delicious either way there yougo we have our trailer set at 180degrees we’re gonna let that cook getthe smokehouse beef on here now reallyexcited about this one if you rememberthis is one we added two dose creamsauce – that’s spicy it[Music]sprinkle a little bit of large slices ofbeef jerkey took about six hours tocomplete it’s a thinner they’ll takeless time if they’re thicker they’regonna take more to put in the end wehave this beautiful beef jerky that it’sso much fun to makewe can’t wait to eat it for days to comewe’re gonna store it in Ziploc bags inthe refrigerator and we’ll it should begood for at least a couple weeks so youknow what let’s crack one open Thank Yousalty crew thank you at peak or Bank[Music]