welcome friends welcome back to the
kitchen
i've had a lot of people over the last
little while asking me to make
beef jerky and biltong and i'm going to
get to biltong
eventually this summer i'm still
researching recipes for that
but i thought today we'd do some beef
jerky
and one of the recipes that i kept
coming across that people really seem to
love
is this beef jerky that's marinated
either in dr pepper
or coca-cola before you smoke and dry it
and as i was looking at those recipes it
sort of struck a chord in the back of my
brain i remembered something it seemed
really familiar
and i realized that back in 2012 and
i'll
try to remember to link to the video we
did a video where we marinated
strip loin steaks in coca-cola with a
bunch of the same ingredients
before barbecuing them and then we
reduced the marinade down
while the steaks were barbecuing into a
really
cool
like barbecue sauce that you that you
baste over top of the steaks
and as i compared the two recipes i
realized they all have the same
components they're all sort of from the
same place
just slight differences in the
ingredients but the ingredients are all
there to
accomplish the same thing so i've got dr
pepper in this pot i'm going to add to
it
salt black pepper
white pepper
garlic powder and onion powder
now i'm going to turn this up to sort of
a medium heat
we want to bring it to a simmer and
bring all of these flavors together
and then simmer it down to reduce it by
half eventually
next in is jalapeno and i put in fairly
large jalapenos and i've chopped them up
three of them and i'm even going to put
the tops in
the whole pepper everything
next up some soy sauce
i'm using tamari but any soy sauce any
soy sauce that you like or have in your
fridge would work
all of these components come together
and and work
for very interesting reasons the pop and
you could use
any pop you could use coca-cola you
could use
root beer you could use i don't know
sprite
rc cola pepsi any of those things
any pop you could use in this recipe
because it's bringing flavor but it's
bringing much more than that so it's
bringing the liquid that you need for a
marinade obviously
is bringing sugar which you need for a
marinade it's bringing an acid
in the form of a phosphoric acid um
which starts to break
down the meat fibers along with the
sugar a little bit
you're adding soy sauce to up the umami
or that sort of background flavor that
really
boosts the beef flavor i'm going to add
marmite because marmite does exactly the
same thing
it boosts all of those flavors you don't
taste the marmite necessarily
but it brings a real big beefy
flavor to the end result i'm also going
to put in
some of our homemade worcester sauce
which
technically isn't a fully brewed
fermented worcester sauce but it is
amazing it again
boosts that bottom end umami flavor
i really like this stuff check that out
that other video out if you want to
this was made in 2019 and it's just now
coming into its own the flavors have all
come together
in a way that's just absolutely
incredible so i'm going to put some of
that in
and of course you can use regular
worcester sauce
this henderson's relish is something
that i've recently discovered
that is amazing instead of worcester
sauce
it's a little bit more tangy it has a
more of a vinegar bite
but it it brings everything together
really nicely
so i've got a whisk in here i'm just
going to whisk this together
don't stick your nose over the pot it
can be
as the steam comes off it can be quite
quite a lot to take in
and i'm going to reduce that down by
half in that time the peppers will
soften
everything will come together okay so i
simmered the i simmered the marinade
away
and i've chilled it down at this point i
put it into the sink
circulated some cold water around the
pot stirred it and i've brought it down
quickly to room temperature
you don't have to bring it down quickly
to room temperature but you do want it
to be
at least room temperature or chilled to
room temperature
before you add it to the meat
now next thing i picked up
an eye of the round roast very lean
roast
and i'm gonna slice it up here on the
deli slicer
your butcher might slice it for you
they may or may not who knows they might
not have a deli slicer that they use for
raw meat
you could also cut it with a knife i've
got it in the freezer just to chill it
down so that it's
easier to slice through and on my slicer
i'm thinking i'm going to set it to two
and a half or three in terms of
thickness i don't want it to be
too thin and i don't want it to be too
thick
which brings us to the next question do
you slice the meat with or against the
grain and there seems to be a lot of
discussion about that online
some people like it sliced with the
grain some people like it sliced against
the grain
i'm going to slice it across the face
because i like the way that it bites
apart or when you chew it how you can
chew it apart
so the butcher already removed all of
the fat off of the outside which is
something that you want to have happen
i'm going to put it on here
and we will start slicing
okay sliced it all up
these can be dangerous uh many many
years ago probably
2008 or 2009 i did a series of workplace
safety ads for the government of alberta
and one of them was about the slicer
i'll try to remember to link to that
down below
it's a little bit funny and it's a
little bit
not funny so i've got a big pile of meat
here
i'm going to put this into this
container
you could put it into a ziploc bag if
you use ziploc bags you put it into a
glass container
i've just got these commercial kitchen
bins which work really well
so i'm going to wash my hands again
clear this away and we'll move on now we
pour the marinade
into the meat
now this is where the ziploc bag
probably has an advantage because
you can massage and make sure that every
piece of meat is covered in the marinade
i'm just going to stir it and i will
probably stir this
five or six times over the next 12 hours
i'm going to stick it in the fridge
and between now and bedtime i will stir
a few times when i get up in the morning
i'm going to stir it a few more times
and tomorrow we'll come back we'll put
it out on the smoker to do that
final cook and dry of the meat
about 14 hours has gone by and while
this was in the fridge i
pulled it out a few times gave it a
shake gave it a stir
went in with a fork moved pieces around
to make sure that everything was
completely covered in the marinade
that's a very important step don't
overlook it
now i'm going to put them out onto this
rack on a tray
and the first few times i did this i did
what you're supposed to do
which is dry them off completely put
them back in the fridge and get that
pellicle that sticky layer on the
outside to form
before putting them in the smoker and
by about the third time i realized
that's not really necessary
not strictly necessary so i stopped
doing it and now i'll just
sort of dab it off with a towel and then
either stick it directly in the oven
which i've got preheated
on convection to 175 or
outside on the smoker which again is
preheated to 175 degrees fahrenheit and
i'm burning maple today
so i'm going to get these out on a rack
and dab them off
and of course i'm going to mop off
both sides and i'm using a kitchen towel
because i use cloth towels
if you use paper towels go ahead and use
paper towels for this
operation if you don't want to do it at
all don't bother
it's not that big of a deal
now i've set up the oven with a baking
tray on the lower rack and i'm going to
put this
cooling rack over top to allow the air
to go around it
close it up and move on to the smoker
okay same temperature as the oven inside
and we're using maple smoke
and i'm going to stick these into
the smoker i'm going to leave them on
the racks that i put them on here just
because it's easier to move them about
and i'm going to leave them in here for
about an hour and an hour from now i'll
come and i'll rearrange the racks
just to make sure there's no hot spots
and to make sure that they're getting
smoked
evenly i'll probably even turn them over
at that point
we're a couple hours in at this point
and i have flipped them over
moved them around sort of juggled them
to try to keep them evenly cooking
evenly smoking
the smoker let me down at one point it
completely shut off and decided it was
going to update
its software right in the middle of a
cook
yoder that's a problem shouldn't happen
so
got it back up and running i think we'll
be okay now the color is fantastic
and it's really pliable but it is pretty
dry
and it tears relatively easily
so i've got a container with a lid i'm
going to put
all of the pieces in this container i'm
going to stick the lid on
and i'm going to leave it on the counter
for hour hour and a half
before we move on to the tasting
and i'm doing exactly the same thing
with the ones in the oven
hey jules hi glenn hey friends
are these two different flavors uh same
flavor two different cooking methods so
this one with the beautiful red color
done out on the smoker and this one
that's a little more
brownie not as nice of color was done in
the oven
okay well yeah because more people have
an oven that makes sense so
break some off and it's
marinated in a dr pepper thing
so my first impression right from the
point where i was
cooking them
i sliced it too thin but it does the
thinness though
it's not unbearably chewy you know how
sometimes you get jerky and you've got a
giant piece
and it just like takes forever yeah it's
at least you know a bearable amount of
chewiness
so i think i'd make it a little bit
thicker
i did it at three which
you know means nothing i might do it
next time at five
to make it thicker the stuff that i did
in the oven
i got a bright idea i said oh i've got
this brand new convection oven
let's do it on convection and it it
it was far too efficient
so they taste about the same yeah i will
say that this one's a little crispier
yeah yeah um
the convection was too strong or i
didn't pay much attention to it as much
as i should have which you know happens
but i like the there's i like the smoky
flavor of this one
this one is more
so i'll keep mmm back and forth because
i can't really tell at this point it's
so peppery
i love it really nice and peppery a
little bit of hot
at the end on your tongue a bit of
sweetness
from the pop which is really nice
there's no dr pepper flavor really what
you're getting from the dr pepper
is the sugar and the acid the acid yeah
yeah those are both uh yeah pretty
decent jerkys
i'll take them camping we need them for
a road trip
we can take them as a snack on a road
trip we can't get out of there anywhere
we can keep driving around we just drive
around eating jerky
so i think this is i think this is
worthwhile you could use any pop you
want
any pop as long as i got sugar and acid
which is every pot
i wonder though i mean i okay you say
any and then i think to myself oh
i don't know about certain flavors i
don't know
seven up seven up would be pretty good
yeah yeah seven up those ones but i
don't know that
i'm not sure if an orange would work for
me like i don't know
like i don't i i'm not sure about orange
i think orange would work i don't know
if you've made it with other types have
you
popped sliced soda let us know down in
the comments
which pops or soda in certain parts of
america
you've used because dr pepper is
definitely not the only one that you
have to use
now i've got half a bottle of dr pepper
left
so i'm going to do a couple of other
things with i'm going to do a dr pepper
cake
woohoo cake and like i said at the
beginning of the video we had done some
things with coca-cola in the past making
barbecue sauce and marinades so i'm
going to experiment
farther with that because we have a fire
pit coming
so we're going to be doing some open
flame cooking this summer in the
backyard
so stick around for that thanks for
stopping by see you again soon
you