hi welcome to chef Michael's and as you'll notice we're not really help doors man where am i kitchen but what we're going to do today is we're going to make some food that later on we will take outdoors ah let's see what I did there all right anyhow what we're gonna do we're going to make some beef jerky now most people I mean beef jerky let's face it it's not that exciting people I go just beef jerky and it's always pepper so with teriyaki here's always you know spicier we are making shift Michaels being jerky today we're gonna make some green chili garlic beef jerky all right and beat your keys release you don't ever be afraid of doing this it's pretty simple so what we will do is we start with the beef well I got a glove up cuz you know yeah we're going to ground blade I got this bone-handled medieval-looking thing that was my great-granddad that I use for everything is this really sharp by date what we have right here is we just have some of your basic USDA choice top round baby top round because I may be jerky out of tons of different kinds of meat I'm not lying man it really doesn't matter you can use some cheap meat and it turns out good or you can use some expensive meat you spend a lot of money out turns out just about the same just want to avoid something with a ton of fat even because you don't want it dehydrating and dripping down and getting all over everything so most important thing you want to do is you want to figure out which way the grain is running on this bad boy because you definitely want to go cross grain with you don't want to go with the grain or your stuff will be super stringy and nobody likes super stringy beef jerky ain't nobody so we're going to cut this and I like my beef jerky a little bit thicker than most people so we're gonna go I like the air by that right ear yeah so we're going to do that and we're going to go all the way down this bad boy we're just going to cut pieces off now we're going to slice we're going to slice some more and then we gonna slice you want to try to get them all roughly the same you know a little bit of variation is not going to hurt anything it's really not and we're gonna trial the grain on this bad boy is changing on me she's changing so we're gonna go this way on this piece we had knife slides boy just glides and we're gonna put our cut meat into another container right now we're gonna cut it cut cut and we're gonna go oh yeah girl don't cut yourself now yeah now it's gonna be some real thick beef jerky I kind of like it that way because it takes a little longer to dehydrate but manages just I don't like that crispy stuff you know what I'm saying anybody do it and it's all hard and it takes forever to rehydrate in your mouth and then you're thirsty and it's got too much salt and it's just he's out of hand alright so we're gonna cut this whole thing down and it's nice and lean and it was trimmed pretty good I got this at Costco Costco got good meat and I'm just saying you know Costco gets as good of meat available to the consumer pretty much with the exception of my super high end stuff that I can get at the restaurant alright now that we've got this cut up this is chef Michael secret here you want to lay it out because we're going to hit it with a needle gun not like a needle gun like you use to chip off pain but like a needle gun that you would use for food a meat tenderizer and you're going to continue this we're going to lay out all meat and we're going to needle needle it and what the needle is gonna do it's going to tenderize it you know if you don't have a needle gun and you don't have like a meat tenderizer kind of a thing it's kind of cool because you can just take a couple of forks and go totally mr. Miyagi style and freaking nail it the whole idea is to put a whole bunch of little holes in here that the marinade is going to soak into and then when you dehydrate it not only is the meat marinated but you've got some of your marinade kind of locked in in the middle of it and when you put in your mouth and it rehydrates it's just like Oh like a flavor grenade yeah that's right that's it all right and we're going to continue chances are I'm not going to make you guys watch all of this for the whole video but you get the idea I'll go lay it out because this meat and meats good everyone likes me well not everybody vegetarians but that's a that's a that's a cruel disease some people are afflicted with all right needle it now what this thing does it's pretty cool man you push down on it and all them little needles yeah and little needles boy they stick in your meat which sounds kind of Airy but it's not we're just making jerky worse if you're having a bad day too in your pitches and we got to do the rest of it and you know I was laying it out all pretty it doesn't really have to be too pretty for the needle part you can just kind of dominate with it just go off so here we go and the more little holes you put in it this is making little tubes of flavor inside your beef jerky orbital tubes of flavor you and let's face it round steaks a little tough so this'll help make it a little thinner all right now you gunned you're going to put this in here alright I've been going to the other one Oh feels good in my hands yeah been hearing it's time to make the marinade we egg marinade throw this out rusty trashcan you're going to need love for this part and what this is here this is peppers normally I would roast my own but I had to work all day and I only got like an hour so I'm kind of tired so we just got the canned ones these are just green chilies and they should be probably the steel peppers that are fire roasted and the skins for the lava this is just so much easier than or the hosts enough you lose a little bit of flavor but not a lot and what we're using them for we're going to concentrate it anyway so it'll be just we're gonna drain these in our trusty sink then you comes the magic part and you're gonna go into our trusty refrigerator we are going to use some garlic and this is almost embarrassing from you say as a chef but yeah I'm using a little plastic round little yeah why juice theoretically is pure lime juice but you know it's it's going to be just fine in this application because we're going to dehydrate it it's just there to add a little boost in the flavor profile and we're gonna put a little bit of garlic and some of that garlic water yeah put back on almost step over to my blender I'll be right back I am really going anywhere I'm just going to go blend this up yup yup that's it all right I'm gonna take this off here and this is the fun part we go so then we take this and we're just gonna marinate pour it all over look at that beautiful green oh you're gonna be good I love it you know you know shade out shade out now back it will be back on because this is kind of the fun part you want to make sure that every little piece of this here me has the green chilli garlic salt on oh I probably should have picked a little bit bigger bowl still following that is it sick that this is really really I'm entertaining for me but this is kind of cool it's late black sticking my hands in cold goods I know it's not appetizing but it's really it's working for me I'm just saying all right now we're going to get this all down here I'll Pat it down kind of cover the top and d glow right now and then this this particular part it's very important this goes into refrigeration refrigeration meaning your chill box so your ice box I'm going to make it cold we're gonna let this marinate for about 12 hours and while that's marinating I'm going to chill and maybe have a beer and make a sandwich and but if you're you're not inviting to that part that's just me I will see you when this is done marinating all right goodbye alright so it is hot been 12 hours actually I checked it this morning after 12 hours and I did think the marinade have penetrated it quite enough that that sounds a little dirty it's not we're talking about food to mind out of the gutter so we waited an additional 12 hours and this stuff is literally been on the marinade for about 24 hours this is going to be good alright so the next step of this is actually loading it into the dehydrator all right so what we need to do that is we have to grab a wrap from the a hydrator which we have right here okay so what I like to do is use a little parchment paper now to do this all you do is take apartment every good buy anywhere you know I think I got this at Target get your sheet down and then you sit down here and you it doesn't have to be perfect when I'm talking artwork here all right then get a hanger over there give it a like I said you can tell it's an inexact science alright now that we have this loaded is the fun part all right now what we're going to do is piece by piece we're going to pull this out now we're going to leave a lot of the marinade on it okay and we want to put these individually space them a little bit apart so that we got lots of airflow and you don't want to wipe off all that all that marinade because that's going to dry and give it flavor but you do want them to all be super flat because if you get like a bend in number something that part won't be hydrate it'll be all weird and everyone's like oh my god it's not cooked okay actually in the dehydrator that I have it below is high are over about 160 degrees so it's actually going to cook it to 160 degrees and be hydrated at the same time so don't worry oh my gosh you didn't cook it it's raw meat it's not going to be raw meat it's okay all right so we're going to take a dehydrator this is an lem model dehydrator it's a pretty big one it was like I said my first home play around with and it's pretty simple you open the door and it's got these racks in here and you take these out slide them into the rack spaces just slide them in there we go yeah yeah perfectly spaced so that you allow air flow between all of them and I'm just going to suggest when you're doing this for the first time make sure you got put on a counter or something that that can get wet because as this thing cooks a little bit there will be moisture buildup around the bottoms up all right so what we are going to do we need to set this bad boy up on high we're going to turn it on for beef jerky and things that we're not trying to be hydrate that we're actually just trying to eat when they're dehydrated you don't go as long it's a different procedure if you're looking to rehydrate so we are going to go 4 hours and 45 minutes and we're going to hit the start button that's it we will see you in four hours and well I've put 50 minutes for hours at 50 minutes I will see the finished product see then ah so welcome back it's the next morning um no problems the stuff dehydrated just fine I just checked it alright let's check it out and alright so now all we got to do is open up the door and slide the trays out Oh we'll get a head go to dad right yeah oh look at that be jerky dude it turned out BOM so anyway yeah it's super simple super easy no problem you can do it at home by yourself I did okay alright so thank you for watching chef Michael outdoors I promise at some point will actually get outdoors I'll take some of this with me to eat hmm are you later