This might be the most popular snack ever and I'm talking about beef jerky. Now today
I am going to be making jerky out of every meat. Is it gonna work? Is it gonna turn out fantastic
or a terrible disaster? There's only one way to find out and that is to do it. But before
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you Nexium for sponsoring that portion of the video. Now let's make some jerky.
This is an eye round, it is perfect for beef jerky. Unlike ribeye or new york strip it has very little
intramuscular fat and whenever you're making beef jerky that's exactly what you're looking for. As
you can see this one came completely untrimmed, it still has a lot of silver skin and fat.
Make sure you get a sharp knife and remove all of it and as always be careful not to take too much
meat. And once I was done trimming this is what it looks like. Once I cut it open you can clearly see
that it's very lean. I mean to me it looks like the fat took a hike and he never came back. And I can't
believe I'm about to say this but that's a good thing for today's experiment. As you can see we
still have the fat cap on top and even though that's amazing that also gotta go. You really
want to do what's called a super trim. For some odd reason fat does not taste good in a beef jerky so
everything as I mentioned before gotta go. The next step is to slice it thin, you don't want paper thin
as we'll be dehydrating it. You're looking for a quarter inch thick, that will give you the perfect
beef jerky. Now beef jerky can take a variety of flavors depending on the marinade that you use.
And here's the one I'm gonna be using for today, I started with ponzu sauce, followed by balsamic
vinegar, a little bit of fish sauce, soy sauce, mirim which is japanese wine, worcestershire sauce,
hoisin sauce, honey, brazilian hot sauce, a good amount of Guga's rub, salt and to finish it off
onion powder. Now all there's left to do is mix it well and your marinade is ready for the beef. Talking
about that make sure you coat every single one, don't just throw it in. It is crucial that they all
get coated nicely and this is the best way to do it. once that's done make sure you mix everything
well, cover with clinch plastic and let it marinate in your refrigerator for 24 hours. Before heading
outside I'd also decided to make some salmon jerky. All there is to do is to slice it thin, again I
don't want it paper thin if not it will be way too dry. For my marinade I kept it pretty simple I
started off with soy sauce, ponzu sauce, a tiny bit of balsamic vinegar, honey, hoisin sauce a little
splash of mirim, freshly ground black pepper and salt. Now there's left to do is to mix it
well and my marinade is ready for the salmon. Just like the beef make sure you coat every single one
before putting all of them in the bowl. Once that's done cover it up and let it marinate for 24 hours.
My very next one is bacon I've never had bacon jerky before so I have no idea what it's gonna
taste like but there's only one way to find out if it's good and that's for us to do it. But with
all that being said here's our marinade. I started off with soy sauce followed by hoisin and finished
it off with worcestershire sauce. Just like before make sure you coat every single one before dumping
them all on the bowl. I mix them all together and this is what they look like. Now there's left to
do is to cover them up and let them marinate for 24 hours. As you know I'm going to be using these
pizza cooling racks but if you don't have one you can also use your cooling baking sheets, anything
will work you just want to make sure the smoke penetrates from the bottom and the top. To make
sure they don't stack on top of each other I made some aluminum foil squares they work perfectly and
the most important they're cheap. After everything has been marinated the only thing left to do is to
take them out and lay them down on the tray. Once I was done I threw in a little bit of sesame seeds
on top and they are ready for the smoker. But now that we have everything ready all there is left
to do is to smoke them. Talking about that I'll be using my smoker in my lowest setting which is 150
degrees fahrenheit. They'll be smoking for two hours and then going right into the dehydrator.
But now I say it is enough talking and it is time to make some amazing jerky. So let's do it!
[rock music]
Why are you laughing? Look at this guy. What are you doing? What is that? -It's it's jerky. -If you cannot
see what this is this is a piece of charcoal bro. If you check it out. What do you mean? -It's the same color -It's
pretty close. -Listen all right it's not about how it looks it's about how it tastes.
All right. -I gotta give it to you Angel. -Anyway guys all right as you can see we have a lot of
fun. So we have some experiment today, we have some fish which is salmon, we have
an eye round and we have the charcoal yes. -First off what happened over here? I don't know.
-You know what I think I think you should have went a little bit thicker. -I think not
only that, I think it was a combination of a quite a bit of smoke and also the sugar.
There's a little bit of sugar in there and honey and so forth. -Caramelized? -Yes so that could be what happened uh
but important is the taste and we're going to find out if it tastes good. Right you guys agree? Yeah
-Let's start with these. -All right let's start with the fish this is the salmon one everybody cheers.
-That's good. -Oh I love it, not fishy. -Not at all. -Smoky. -Very smoky. -Smoky. -It's not too dry it has still a
little bit of moisture inside, so it's like a good balance of dryness with smoke and it's a little
sweet. -Awesome caramelization for the smoking I guess, so you get a little bit of the sweetness
and like almost like caramel. -Yeah. -Like if you put some something with sugar on this it will
be a candy. -It's sweet but not too sweet, it's just sweet enough .-Yeah. -Yeah. -Let's go for the beef then
we'll leave the charcoal to the end yeah everybody. I'm excited for this one everybody. Cheers!
Oh that's good. -Oh! -I like that. -I like that one a lot! -This is better than any jerky that they buy on
store. A little bit of the smokiness, a little bit of whatever you put in there, I'm guessing some
honey. -Yeah there's a little bit of it's a it's not too smoky like you say it's a good balance of all
the flavors together, and there's no preservatives so the taste is really really intense. Angel what
do you think? -I like it a lot very flavorful it has the bite that you want not not where you're
like feeling like your jaw is working out. -Yeah you're not chewing gum. -Exactly all right all
right try this one right now. Enough talking the bacon everybody, let's see how bad it is. Cheers!
-Wow! -That does not taste burnt, that's good! I thought this was going to be thrown away. No way!
What do you think Angle? --I'm lost. What do you mean? You thought it was going to taste like charcoal?
-You know what it tastes like? It tastes like it was over smoked. -Over smoked? Okay I would
take that, but it's not bad. -No, no it's not bad. -I thought it was going to be disgusting. Angel what do you think?
-Look like charcoal. -It tastes nothing like it looks. -It tastes edible. -It doesn't taste burnt.
-There's some parts I think they do it tastes a little bit burnt. -You think so maybe the edge?
-Yeah I just had a little piece right here on the edge. -Okay let me try a little bit of the edge like
you said. That that piece is burnt. -Oh yeah. So I would say for the bacon you have to take it out a little bit earlier
and not leave it that long getting that smoke. -Maybe get a bigger piece too. -Or maybe a thicker
piece but it's not bad. Anyway guys this is the results for the beef jerky experiment also salmon
and bacon obviously. Maumau pick a favorite. Angel pick a. -Well they're both eating the beef one
and that's the winner, it tastes the best I would say also for this one it's nice. Anyway guys these
are the results I hope you guys enjoyed this video. If you do enjoy this video make sure you
give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos remember
if you are interested in anything I use everything is always in the description down below. Thank you
so much for watching and we'll see you guys on the next one. And if you are in a country that
never had beef jerky, man it's a perfect snack. You guys agree? -Oh yeah. I rather this 10
times more than you know potato chips because it has too much carbs. -Healthier too. -Much healthier,
this is amazing. Thanks for watching and we'll see on the next one. Take care everybody bye-bye.