How to make Korean BBQ Beef Jerky

[Music][Music]hey everybody its Brent from my backyardand during our coronavirus lockdown meand the wife decided to make some KoreanBBQ beef jerky Danette is gonna berunning the camera that I’m looking atright now did that hello so Dan thatsays hello so for this recipe I have itwritten down but I’m gonna puteverything in the description box andthis is for three pounds of meat so Ihave a lean round roast here a beefbottom Rob any lean cut of meat willwork a London broil is real good I’mgonna go ahead and use the slicer but Ifound out if you go to most grocerystores if they have their own butchershop any cut of meat they have out inthe display that’s thawed you can taketo them and have them cut it at what youwant it to be and they’ll cut it andrepackage it for you there while youwait so that’s a pretty good deal solet’s walk through our other ingredientshere the big one the soy sauce that’sgonna be doing the bulk of the curing ofthe meat so for 3 pounds of meat we use1 cup of soy and then of course alwaysto counter ours our salt we use sugar so1/2 cup of sugar and now we get into ourflavoring elements of this minced garlicI have four tablespoons the honey I have2 tablespoons of that 4 teaspoons ofliquid smoke but if you want to cook thejerky in your smoker then you couldprobably not have to use liquid smokeDannette what do you thinkyeah the smoker would just naturallysmoke it for you yeah I wanted somethingsmart assy but don’t use your good pansin the smoker something like thatnever use her good metal pans to curemeat in her fish in either so here wehave sesame seeds to give it that kindof Korean barbecue look and to give youthat that crunchso texture and then as always for prettymuch everything I do except cereal orpancakes I have 2 teaspoons of blackpepper and that’sfour tablespoons of sesame seed thoughall these ingredients I encourage you toplay with them and get as what you likeas far as to get the flavor right in thethe right texture so excuse me I’ve hada dry cough and a sore throat and anyslightly runny nose little low-gradefeveryou know nothing major no I’m justkiddingalright so we’re gonna use the slicerhere today to cut the meat but like Isaid your grocery store if it has abutcher shop it will probably they’llprobably do it I tested it at Safewayhere which we have in the state ofWashington over here you’ll see thecribbage board with the WashingtonRedskin deck of cards it Annette had thecourage to go last night we were evenit’s never even who won you ended upwhen you know what you did two out ofthreeoh you don’t even remember well no thenight before you well I guess alright soI’m gonna go ahead and cut this piece ofmeat up and then we’ll oh I forgot wehave the mini mix and stir from pamperedchef just a rubber spatula and that’sbecause that honey’s tough to get out ofthe bowl and a whisk to mix everythingup which is also pampered chef yeah buteverybody makes whisks and I’ll get aziploc bag gallon size bag to put theslices of meat and the marinade in oncewe get it all mixed up so let’s slice upto me alright here we goby the way I have my doc in tooth andnail t-shirt on if you look here you’llsee a drum cover that I uploadedyesterday because we’ve had some time onour hands right today yes yeah oh youapp what did you think of my drum coverit wasn’t really good was it yeah huhgood she says it was really goodshe works at Safeway so she is essentialpersonnel itself but for now I’m not butI’m always surewe’re good time off we’re gonna cut thismeat with the grain we’re gonna go aboutI’m shooting for about a quarter inchthick there we go[Music]these will be good big pieces we need toname the slicer by the way so come upwith a good name put in the commentsbelow and don’t forget to subscribe tothe channel[Music]and hit the hit the bell so you get allthe notifications okay there’s thesquirrel we have a squirrel in ourmotorhome and Donette busted em on ourway back from the store and he’s out thedriveway right now so we have to havethe motorhome door open hoping he wouldexit it was it a big bushy tail squirrelyeah he was rolling around your truck sowe’ll get this meat sliced and then getout and shut that everything togetherwe just finished slicing the meat onething I wanted to put out was we boughtof a roast it was relatively it wasreasonably priced I think it was 350 or399 a pound for this round roast youmight want to go to one of your localrestaurant supply stores it’s smartfoods where we are they used to be cashand carry they change the name but it’sthe same basic service and get largercuts of meat for a lower price forhigher quality because when you do jerkyis probably good to just bust through awhole lot of it at one time so now we’regoing to mix our ingredients in our Bowlin goesour minced garlic you could use it onthat to see what I gotta put up with I’mnot good enough at mixing right just asuggestionokay the honey cuz you’re not gonna getthis out with a whisk that’s where we isthe pampered chef mini mixin sir did Isay that right yesno she doesn’t sell pampered chef nopebut they do make some cool stuff aren’tthese little cups pampered chef yesthose are pampered chef – I like thosetruffles the purples yeah exactly forstuff like this that’s exactly whatthey’re forall right so handled got our liquidsmoke don’t let him fool you it’swhiskey it’s not whiskey whiskey will belater pepper sesame seeds see how I usethe plastic for the drivenow we’re gonna put this in this bag andI’m gonna marinate it overnight youcould probably get away and that’sovernight in the refrigerator you couldprobably get away with four hours but II wouldn’t want to go less than that asa matter fact I wouldn’t want to go lessthan overnight all right it’s mixed uppretty well so we’re gonna we’re gonnaput the meat through one piece at a timeso we want to make sure all sides getcoated bag of whatever juice is leftover we’ll just dump right in the bagburp the bulk of the air out of it andI’m gonna need to do this on the or trayhere because I don’t want to get my mancave bar dirty with sugar and honey andsoy saucethis this is a place we’re drinkingright mmm drank you know making jerkyain’t gonna make enjoy smoked salmonbacon they did 40 pounds of bacon smokedtwo days ago sliced in package yesterdayso we probably don’t want to make yousit through all of this we’ll step awaywhile I get all these run through and inthe bag all right we just finishedbagging them all got the extra sauce inthe bag I’m gonna burp all the air outof it and I’m gonna put it in the fridgeovernight and then we’ll pull it outwe’re gonna we’re not going to rinsethem and we’ll throw them in thedehydrator and finish this thing uphey everybody now it’s time to dry thejerky it’s been a day since we put it inour brine solution so now I’m gonna makea mess on my bar tip top and pull thesepieces out and start laying them in thedehydratorI got a snack master jr. I believe it’sfrom nesco american harvest and thisthing works great the only downside ofit is it doesn’t have a large capacityso sometimes I’ll have to do two orthree loads but did a little bit ofdrinking last night so I’m nursing somecoffee this one the grandsons here Dannycome here we’ll introduce you to theplanet poppup here now Danny you’re abig licker of beef jerky right okay sayhi well you look at the camera and sayhi wait wait got it everybody DannyDannyeverybody okay so now we’re gonna laythese in my dehydrator runs at about ahundred and forty two degrees FahrenheitI’ve checked it with a temperature probeso we’ve got our big beautiful pieces ofcow flesh here play them out flat so youget even drawing and then I’m gonna runthis for about five hours only becauseI’ve done it that much in the past and Iknow that works pretty well so whateveryour dehydrator is just test it andremember that whatever you’re checkingit while it’s in the dehydrator becauseit’s gonna be around 140 150 degreesprobably that it’s gonna seem less donethan it is because it’s gonna be reallywarm so you could something you kind ofgot athat’s bit me in the past also somethingI didn’t say yesterday that I need to isif you want heat with this kind of jerkyjust put a couple tablespoons of pepperflakes and I’ll put that in thedescription box also and that will giveit plenty of plenty of heat so I’ll getthis thing loaded up we’ll get itstartedI’m putting the last piece of meat onthe top shelf of my dehydrator and againit runs at about a hundred and forty twodegrees I will I’m gonna have toactually do two loads maybe like a loadand a half at the midway point of thisbecause there is a little bit ofunevenness in the way the heat isdistributed in this I will rearrangethese four trays to where the top onebecomes the bottom one and the bottomone becomes the top one so I’ll checkback in with you here it is 12:20 onSaturday March something end of Marchthirtieth erinc isn’t it yeah and[Music]Wednesday’s the first so the first isTuesday 30th its 28th to me so I hopethat as we work this out I’ll check backin with you here in five hours and we’lldo a little tastingall right everybody it’s been five hoursit’s 5 o’clock and so one of the thingsthat we do in the bar cave is drinkCoors Light 5 o’clock Pacific it’s timehere we goyou want to bring that in here so we canhere we go look at this 5 hours at 142degrees forced-air what a thing ofbeauty so now what I’m gonna do is I’mgonna let them cool then I’m gonna bagthem and I have these oxygen absorbersAmazon has them all link it in thedescription box helps maintain thepreservation helps maintain the flavorand though I don’t think this stuff willlast long enough to go stale do you dothat I don’t think sookay plus I probably have about thismuch more to do tomorrowwith the leftover in the brine soDannette are you ready for a littlesample surestill warm mmm well yeah that’s oneabout 141 degreesnot too bad not too bad No so is it goodalways makes for a tasteI always make her test the food before Ieat it yeah that way I stay safe mm-hmmthat’s really good actually could havehad more pepper yeah it’s always good tohave kind of those spicy things nexttime we do it we’ll throw in some morepepper yeah actually I thought what wasit two teaspoons or whatever I thoughtthat was a little wait I might even putit on after the marinade so it sticksanyway there you have it that’s how easyit is cheap dehydrator I’ve had thatthing 25 years I do all my jerkydehydrated I do all my fish chicken andbacon obviously in the smoker so thanksfor watching guys we’ll see you on thenext one[Music][Music][Music]