sriracha BEEF JERKY recipe – amazing HOME MADE JERKY marinade

hey guys welcome to seared and smokedand today we’re making sriracha beefjerky I think you’re gonna love thisstuff if you’re looking for a greatjerky recipe you found it if you want itwith a little kick go with the srirachawe’re making today but you can alwaysleave it out either way weather withoutinstruction at this beef jerky is gonnabe any of the store-bought stuff you buyfrom the store overpriced junk let’smake this together you’re gonna love itin just a few days you’ll have the bestbeef jerky you’ve ever had let’s getstarted right now[Music]okay so first we need to talk about whattype of meat you’re gonna buy you canuse a lot of different things for jerkybut generally you want something with alow fat it can have a little marbling init that’s fine but you know I just wantto avoid the big chunks and if you dobecome across big chunks of fat then goahead and remove them as you you knowbutcher your own meat but things I likeflank steak I use a lot in the pasttoday where you’re gonna use a rumproast I’ve trimmed all the fat off theoutside of it and quartered into piecesthat are easier to work with so whatwe’re gonna do with it is basically cutit with the grain so I do that if it’swith flank steak or the rump roast istry to cut up more with the grain sothat way you have kind of end up withthese nice pieces that end up beingabout you know the thickness of a pencilthis is going to shrink a lot you cankind of this thin as you like butgenerally I like it you know yeah that’sprobably bout a quarter inch or so thickand you just want to make it nice andconsistent so what I do is take the rumproast and then you quarter it down intothese more manageable pieces that areprobably around 3/4 of an inch thickthey could be thicker they could be aninch they could even be thicker thanthat they can be two inches if you wantbut then after you do that you have apiece set it’s easy to cut down intothese smaller strips and if you makethem similar sizes they’re just easierto layout as you dehydrate the beef sothis is kind of the process I go throughby a larger piece of meat whether it’s aa flank steak if you’ve got a lean pieceof chuck that could possibly work thisis rump roast which is like top roundbottom round and then go ahead and getit down into manageable size pieces sothat’s what we want to end up with inthe long run so I’m gonna go ahead andit to work and slice this up and thenI’ll show you the marinade which themarinade is really watch what makes thisrecipe go around it’s always you knowyou can start out with a great piece ofmeat you have a terrible marinade andit’s gonna come out like crapyou’re gonna have a pretty average pieceof meat and have a great marinade it’sgonna come out terrific sosecrets in them in the marinade so let’sgo ahead and get to that all right wegot the tough part over with we’ve gotall our beef sliced up we got about 5pounds to work with you can cut up anymountain you want you just want to makesure you have nothing marinade on handto you know marinate whatever you do cutup so the recipe I’m going to put downbelow is for about 6 pounds of beefwhich is the maximum amount I can fit onmy dehydrator so feel free to scale itup or down based on how much beef you’reactually cutting up but this recipe willget you for about you know up to sixpounds so let’s get to the marinade thisis the good stuff this is what’s gonnamake this whole recipe work and afantastic tasty spicy sweet anxious waythis beef trick is gonna be justdelicious because of this marinade soI’m excited to show you this it’s onlyseven recipes it’s super easy let’s goahead and put in all the ingredients andwhat I like to do is just use a somesort of pitcher to put the marinade inwhen I’m making this much because I justdon’t have a good something good to putit in that you know and hold that muchliquid so we’re using a little pitcherand then first things first we got awhole two cups I wore shoeshine saucethat’s gonna give it a ton of Tang andthen next we’re gonna put in three cupsof soy sauceonly it would come out faster okay now Igot a cap off we’re moving along now sowe gonna put in three cups of waterShireexcuse me we’re already put in two cupsof water Shire now we’re in three cupsof soy sauce there’s two now we justneed one more and that’s gonna give themsoy sauce is gonna bring in some salt sowe really don’t need to add any salt tothis we are gonna add three teaspoonsgarlic powder and three teaspoons ofonion powder and then we got one cup ofsriracha that’s gonna bring our heatthat also has a little bit of tang to ittoo it’s gonna bring some heat to it andthen in this spice grinder or thiscoffee grinder that I use for a spicegrinder I’ve three teaspoons of blackpepper fresh ground so I think the freshground is important for this one becauseyou really want a punch in this marinadeso we got a pepper in there now the onlything left there’s a whole cup of honeyand that’s just gonna balance this wholemarinade out so you want some sort ofsweetness in there so it’s it’s not saltoverload it’s like making any goodmarinade this isn’t a whole lotdifferent than I’d make for if I wasgonna make you know a nice steakmarinade with like a little bit of anAsian Flair so similar ingredients it’sjust gonna marinate a heck of a lotlonger and pieces of steak are gonna becut up a lot more thin so it justpenetratesevery pore that meet for the strongflavor and also the cure so you can youknow eat it two weeks later so we got ameat cut up we got our marinade in thispitcher I’m go ahead and mix it up andthen we’re gonna put our everythingtogether in containers and get ready forthe marinade that’s gonna happenovernight okay so we’re almost there forbasically the first part of this processwhich is just getting things in thefridge marinating overnight and all Idid is just divide it into two equalbags so we got two and a half pounds orso up to three pounds in each bag andyou can put more in there I usually justbuild about halfway or less and thenthat leaves plenty of room for themarinade and for everything to movearound together so now we just kind ofstir up stir up good marinate a littlebit I’m sure we get an equal dispersionand then pour it in know that it coversall the steak so might not have to useall the marinade that’s fine that’sbasically what we’re looking for is justa nice even coverage and I try to getall the air out of the bag you’ll justrepeat with this oneand if I have leftover marinade I’lljust equally divided between the two sothis one looks a little more full thanthe other one so I’m gonna add a littlemore marinade to the other bag afterthat we just have to wait and I’ve donethis marinade for as little as eighthours but I recommend longer I think Idon’t think you need to go two days butyou canyou’d go from games if you wanted to butusually my patient runs patience runsthen I don’t really bend that far inadvance I’m usually looking to do thisget a marinated for about 24 hours maybea little less and then we’ll get it onthe dehydrator which will take aboutanother day it’s killing metwo more days gonna wait for this stuffbut for you you just kind of wait aboutyou know what three more minutes to getto you end this video and then you canstart your own jerky making process I’llsee you tomorrowwhich is in just a few seconds for youalright welcome back we’re at day two ofbeef jerky makin and we’re about todominate this situation we haveeverything we need here you enterdehydrator here which we have to my leftwe got our jerky here which I have in acolander that I put in there about fiveminutes ago so take it out of the fridgeget into the colander something to justdrain off the excess liquid so it’s notdripping all over the place it’s stillgonna drip you can’t avoid it but itjust won’t be quite this messy so mysystem we got four racks here this is anExcalibur dehydrator I’ve had it forabout ten years it works great I’venever had a reason to replace it so Ijust keep rolling with this if I have todo it differently instead of having fourracks I’d get one with nine racks so youcan make a lot more or you just spreadout your jerky a little more freely Ihave to be pretty careful with for ratsact really crank you know kind of get inthere pretty tight what you’re gonna seehere in a second and then I’ll just showyou the features of this model things Ilike about it if you’re buying one inthe future things will look for I thinkthis has about everything you need Ithink the newer ones are just looking alot nicer look a little more fancy butthis one does a good job too so alrightlet’s get down to business we’re gonnalay out the jerky and then I’ll show youthe dehydrator[Music][Music]okay so we have all the jerky laid outof the four sheets as you can see it isstacked in there pretty tight you cankeep ityou know I basically put in there youknow side to side so there’s just like alittle bit of air gap in there but it’llshrink so you know halfway through theprocess it’ll be a lot more spaced outso it’s not a problem and then we’regonna put this inside the dehydratorwhich this little excalibur model here Ihave is a little workhorse for what itis it’s six pounds of beef in there andjust want to show you whatever one youif you don’t have one and you’re lookingfor one you want one with some sort oftemperature control so you can turn itup or down depending on what you’redoing fish or fruit or vegetables notthat I’ve tried that but you couldso generally higher temperature for themfor the beef so we’ll leave it at 145and then generally towards the end Imight crank it down a little bit aswe’re reaching the end and I wouldexpect this to take about a day so we’llgo ahead and get it in the dihydratedehydrator here you see the interiorit’s really simple it’s just a fan and aheating element and then your four racksso let’s get this started and I’ll seeyou in about 24 hours after the jump allright guys welcome to day three of jerkymaking we’re pretty much wrapped up I’mgoing to show you the final product butbefore I do that just want to remind youif you like what you see you cansubscribe right down there in your lowerright-hand corner if you liked the videogo ahead and like it leave me a questionif you have any questions on the processI get back to everybody so if you haveany questions definitely let me know andone thing I don’t add to this recipethat you might have a question on is yousee it a lot of recipes it’s liquidsmoke I just don’t like the flavor so Ijust don’t add it feel free to add someif you want a a little smoke flavor Ijust find it a little artificial so Idon’t go that route but let’s go aheadand take a look at this beautiful beefjerkyokay so this is our finished jerkytrying to zoom in and some of thetexture here and you can see it’s stillglistening and that’s the fat content inthe beef so the leaner the meat thebetter because you don’t get that but Iwould expect some of this with any anyany jerky that you make and you can tryto dab off some of that after after it’sdone at this point you try to dab thatoff before you throw it in the fridgebut it pretty much at this point we’redone so pick up a few pieces and justshow you a kind of the quality thatwe’re looking for in the jerky at thispoint alright so we’ll take anotherlittle closer look at this beef jerkyhere and you’ll see once again thisone’s got a little fat content in it youcan see the glistening and you see thethe peppers you know ground pepperthat’s on the outside so that’s gonnagive it some heat and then basically thequality that we’re looking for is thatyou can kind of rip it apart so it comesapart fairly easily and this isgenerally also I like cutting it withthe grain it kind of just makes iteasier to rip apart in the strip’s sothat is kind of the quality that we’relooking for if you find it you knowrubbery and some of the thicker pieceswill be like a little more easier alittle more difficult to read but theyshould still come apart and be you knowfairly dry in the center so once againthere’s some fat content in here that wejust can’t get rid of but you can try todab it off that does add a little flavorwhich isn’t a bad thing so that is theyou know basically what we’re lookingfor in our beef jerky that’ll split openand then fairly dryall right let’s get this to give this atry been waiting three days for this allright now the moment we’ve all beenwaiting forthat is good what I love about thisjerky it’s like a well-seasoned steakwith a little extra you know punch to itthen your normal steak the marinadereally sets in overnight so every littleby it has a ton of flavor and I reallylove the heat you know I like a lot ofblack pepper regardless and then thesriracha that’s a little more kind of amellow heat throughout so keep youcoming back for more just get a littlemore of that burn it’s not overwhelmingif you like a little spice I thinkyou’ll like it if you don’t like spiceat all just leave out some of thesriracha and some of the black pepperand just tone it down a notch themarinade will still have a ton of flavorso this is a good onegive it a try let me know you think inthe comments share the recipe if youliked it and I hope you see you nexttime the seared and smoked where foodalways tastes better outdoors althoughtoday we’re working indoors because it’swinter and it’s good for jerky recipetime we’ll see you next timeThanks[Music]