Homemade Beef Jerky by Mook

 Beef Recipes

A simple recipe/process for making beef jerky at home.
Video Rating: 4 / 5

How to create perfect afternoon tea finger sandwiches.
Video Rating: 5 / 5


15 Responses

  1. Zach AbramsDecember 2, 2013 at 6:19 amReply

    mark next time u make a vid u might want to write mark not mook

  2. 0innerself0December 2, 2013 at 6:59 amReply

    Thank you for this very interesting video. We don’t have beef jerky in
    France so it’s nice to learn how to do it at home. I already know I’d kill
    for it !

  3. WardleSquirtleDecember 2, 2013 at 7:34 amReply

    i made this today with that exactly same ingredsiamts

  4. Brian McHughDecember 2, 2013 at 8:33 amReply

    Thanks! This turned out awesome. My family was going nuts as it was in the
    oven. We love jerky and treat it as a specialty. I’m so glad I saw your
    video. Thanks a million, as that is what we just saved.

  5. F3LDK0CHDecember 2, 2013 at 9:12 amReply

    Thank you.
    A pack of 75 gramm Beef Jerky costs 9€ (12$) here in Germany which i think
    is way to overpriced

  6. Carley LaRocqueDecember 2, 2013 at 9:37 amReply

    I thought that would tak way longer, and b way harder. well, I’m totally
    making some now. thank you sir, for expanding my horizon, and lightening my
    life with showing me that homemade beef jerkey is very easy and possible.

  7. TheIrishEnigmaDecember 2, 2013 at 10:16 amReply

    If you want the best results, I’d recommend investing in a smoking unit.
    Ovens and dehydrators work, but the good stuff you pay a lot of money for
    at a quality butcher is always smoked.

    You could build a smoker too if you’re handy enough, just need a fireproof
    box with slots for wire racks to fit and then a little burner on the bottom
    where you can fit a tray with some wood chips.

  8. Tom ChrisaDecember 2, 2013 at 11:02 amReply

    “Waste Not – Want Not”… as they say.

    Do you see all that sauce left over? A LOT left over and that stuff is NOT
    For 3-1/2lbs of meat, I use: 1/4 cup Soy sauce, 2 tbsp of Worcestershire,
    1 tbsp liquid smoke, 2 tbsp brown sugar, 2- tsp salt, 1 tsp black pepper
    (or more to taste),
    1 tsp garlic powder, 1 tsp onion powder, tsp paprika.

    And I don’t like to wash dishes.. so sliced meat goes directly into 1-gal.
    ziploc, and pour in sauce. Taaadahhh…more than enough sauce for the
    meat, but none leftover!
    Just used an eye of round roast that has great grain for jerky… tastes

  9. Lewis O'ConnorDecember 2, 2013 at 11:56 amReply

    +Sophie Wright +Nathan Fry so who’s helping me make this?

  10. RainKeroseneDecember 2, 2013 at 11:58 amReply

    Why are you using beakers lol

  11. Casaundra KirkDecember 2, 2013 at 12:09 pmReply

    Used ghost pepper for ours

  12. shamzam2007December 2, 2013 at 1:00 pmReply

    good vid

  13. gwb0707December 2, 2013 at 1:41 pmReply

    Watched the video, Now I need to try it, After I have to watch it again
    because I forgot to WRITE IT DOWN!!!

  14. Unique TouchDecember 2, 2013 at 2:18 pmReply

    I don’t know how to cook worth-a-nothing, but after seeing your explanation
    Sir… you just made my kitchen day a whole lotta of easier!!! thank you
    for the great Slow and detailed explanation!!. us new b’s in the kitchen
    need the generous patience you have provided Sir!!. Thank you Sir!!!

  15. Christine TilghmanDecember 2, 2013 at 3:10 pmReply

    was this a joke?

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