Teriyaki Beef Jerky – Easy Smoker / Oven / Dehydrator Recipe.

Hey casket here. What’s going on? You got to check this out today beef jerky. Wait a minuteteriyaki beef jerky on the master forged propane smokerI’ve gotten a lot of requests lately to do beef jerky. It’s you know, it’s early December. It’s coolEven though it’s mild here in MichiganIt’s mid 40sBut still those of you who smoke in the wintertime know it’s hard to maintain temperatureYour smoker struggles to reach your target temperatureSo this is great because with beef jerky, you know, you want to dry it outYou don’t want to cook the hell out of it. So today I’ve got a roundI that I have cut up and I’ve got a very simple teriyaki recipe eight ingredients easy to doMarinate overnight. I’m using cherry wood to smoke with so stay with me. We’ll put this together. This is aLike I said, it’s a round eye you can use a bottom if you like. You can use a brisketYou’re looking for a cut of meat that has very little fat in itThis has a little bit we’re gonna turn this and we’re gonna trim the fat capThere’s two ways to cut for beef jerky. You can see the grain running this way andYou can either cut with the grain or cut against the grain some people like the long stringyJerky, some people like the pull apart easier to chewSo if you like it to pull apart and easier to chew, I’d recommend cutting across the grainSo we’ll start by trimming it upAnd get as much fat off as you canAnd this has got a pretty good pretty good sized fat capOnce we get it all trimmed offI’m gonna put it in the freezer for about 45 minutesand that’s gonna firm the meat up andthat will allow us toCut it into eighth inch slicesWhich will be perfect for jerky if you can get your butcher to cut it for youyou’re gonna want to ask for a number 2 or 1/8 inch thickness andJust let them know it’s for jerky, and they’ll know what to do. So ICouldn’t do it, so I’m have to cut it myselfbutThat’s not a problemJust make sure you put it in the freezer and all you have to do when you’re cutting this fat offJust get underneath it and pull your knife back like thatJust get underneath it and pull your knife off. It’ll peel right off and then you can just go over itTo get any remaining fatJust like thatSo I’ll continue doing this and I’ll show you what I ended up withokay, so it’s all trimmed up you can see here is theQuarter bit of the fat that I got off and this is where we are. That’s a pretty lean piece ofRound-eye andThere’s a little bit of fat here, let’s let’s get this right hereso the next step is we’re gonna pop this into the freezer forAbout 45 minutes and let it firm up and then we’ll cut it into eighth inch slicesLet’s put the ingredients together. This is a simple teriyaki recipe you can buy premadeMarinade teriyaki marinade off the shelf. You have to be carefulSometimes you may not get the results you like unless you know of a brandthat you you’ve used before but I recommend that these arewhere we have eight ingredients andThis this will be exactly what you’re looking for for this recipeSo it’s very simple. We’re going to start off with a half a cup of dark brown sugar acup of soy sauce aQuarter cup of rice vinegar aTablespoon of sesame seed oil aTablespoon of sesame seedsOne ginger about an inch or so knob and you can slice that up and maybe evenChop it slightly to release the wonderful flavorsThree to four cloves of garlicAnd a teaspoon of black pepper and this recipe will be down in the description below, okay, let’s put our ingredients togetherAnd we’re gonna mix this upI’ll make sure you get that brown sugar well dissolvedBoy the aroma if you could smell this with the ginger and the sesame oilAnd the soy really?Really smells greatokay, soThere we areWe’re gonna put this into a gallon lock zip bag and in a few minutesWe’re gonna get our brown dye out of the freezer and it should be nice and firmWe’re gonna slice that up into quarter inch slicesPut it into the bag and we’re gonna let this marinate overnightWe put our meat in the freezer for about 45 minutesAnd it’s nice and firmYou’ve got a nice sharp knifeOkay, we’re looking for about 1/8 to 1/4 inch slicesThat’s a little thickThere is a little marbling some little veins of fat in there it can’t be helpedSo we’ll put these in our marinade as we slice it upI’m going to try slicing a few slices with the grainI’ll tell you it cuts better with the grain. That’s for sure and we’ll see we’ll experiment and seeWhich will be tender and which will be not so tenderWith the finished productOkay, we’ve got it sliced upAnd I’ll put it on bagmassage thisMarinade in really wellLook at itBoy that smells amazingWe’re gonna let this sit overnight and tomorrow morning, we’ll put it on the smokerOkay, so we soaked ourRound-eye, or I of round slices of meat overnight in the marinadeWe’re gonna put them in a bowlTransfer them to a pan and Pat them dry with some paper towelsWe want to try to dry this meat as much as possible. JustLay them outWe’re gonna Pat them dryGet as much moisture out of them as possible. Remember the idea of jerky is to dry it outNot really to cook it so muchBoy if you could smell the aromaSmells really goodOkay, we got these dryin we’re gonna transfer these to the smoker racks in a few minutesAnd at that time if you want to add some sesame seeds or any kind of extra seasoningThat’s a good time to do it. And then we’re gonna put it in the smoker. By the way. The smoker is a propane smokerI’m gonna run about 140 degrees for the first hourI’m not gonna add any wood chips. IUsually don’t soak my wood chips, but I’m soaking some cherry wood here and about an hour and a halfI’m gonna throw those soaked cherry wood chips into the smoker. I’m gonna crank it up to about 180 degrees for a couple of hourswhen the smoke stops and we’ll back it down to about 160 and let it cruise untilWe get the consistency of the meat that we’re looking forOkay, we got the meat dried off let’s transfer them to the smoker racksOkay there we have it that come out to four racks of jerky andNext step let’s go out to the smoker and put them inOkay, we got the smoker loaded up I have my thermometer probe in place here as you can seeClose the doorBe back in about an hour and a halfAnd we’re gonna keep it at 140 degrees Fahrenheit. We want to make sure we have our vents open. So the chimney is wide openOur vents down below have it wide open. We want really good air flow hereOpen we want good air flow. The purpose remember is to dry this beep outAnd not necessarily to cook it like we normally would so we want good airflow and good heat moving through the smokerWell, it’s been 45 minutes everything should be stabilized now and you can see thatwe’re running at 131 degrees. So it’s a little cool it’s about 45 degrees here and it’s breezySo I found this old garage blanket that I wrapped around the smoker to help insulate itHad been running about 145 to 148 and I put that blanket onShe’s creeped up to 158. So that’s fine. I’m gonna leave itWe got about another 20 minutes to go and then we’re gonna add the wood chips to itAlright it’s been about an hour and a half let’s add our wood chipsWell, we’re coming up on the three-hour mark andI’ve had this great great blue smokevery light wisps of blue cherry smoke coming out andI should mention I thought it was interesting181 degrees and very unusual, but my thermometer isAlmost exact almost right onMaybe about eight eight to ten degrees off butYou know thesethese thermometers aren’t too accurate, but I thought it was interesting that the whole time that I’veYou know, I’ve been doing this cooked below 200This this thermometer has been right on the moneyWith the digitalWell, let’s take a lookWe’re coming up on the three-hour markand this is a good opportunity to to check the meat out andMaybe I’ll switch the the racks around for a little bit even heating Oh, excellentexcellentSo, yeah, they’re looking awesomeExcellent, I’m gonna do a bend test on them and see where we areOkay, they’re bendingMaybe just a probably another half-hourYou want them to crack a little bit that you’d want to break in half?Okay, it’s been a little over three hours let’s check these out I think they’re about ready to be pulledLet’s put these on a plate andWe’ll try them outSo what I’m gonna do is I’m gonna pull these and I’m gonna put them in an airtight containerFor just a little while justKind of help them remoisturize a little bitSo this was five pounds of round. Ior I of round andI’ll tell you what after I just lost oneI have to run them through the smoker you can see why jerky is expensive because it takesApproximatelyTwo and a half pounds of meat to make one pound of jerkyThree hours and 20 minutes. Let’s check it out. ICan tell you I’ve already tried someThey areThey’re excellent. I got two pieces here. I’m gonna show youThis is one that was cut. Well, I just lost one. So when it was cut long way or with the grain IJust lost another one. This one was cut crosswaysAgainst the grain. Hold on a minuteSo this was cut against the grainIt does pull apartPretty goodIt’s not overly dryThat’s an excellent. Teriyaki flavor. I meandon’t veer from the recipe that I gave you try that first and thenAdjust it to how you like but try that first this this is excellentIt’s not too it’s not too dried outGreat let’s try the one that was cut with the grainOkayThis was cut with the grain, so we’re gonna tear this apartSee now this tears apart long waysLet’s see how that is. I’m still chewing from the last oneYou know, that’s really goodYeah, IDon’t know which one is better. I’ll be honest with you. They’re so flavorfulThey’re so flavorful, this will not last in my house, that’s for surePerfectDon’t go any more than three hours three hours 20 minutes maxStay with the recipeLove it. You won’t go wrong. You’ll be really happy with thisIf this video was helpful, and if you found it interesting and you liked itFeel free to browse my channelMake sure you hit the subscribe button down below hit the little bellSo you’ll get notifications when I release new videos, please leave comments down below. I’d love to hear what people are thinkingNegative or positive? I’m all ears. Thanks everyone. See yateriyaki beef jerky YUMAnd there it is folks