welcome to the total outdoors at the Yankee cowboy it's been a while guys since we did any kind of cooking video my cooking videos usually you don't get a lot of views but that's okay I enjoy doing them and hopefully a few people that watch them enjoy watch him but i'll run to another jerky video the last jerky video i did got some pretty good responses on and that was just regular beef but uh I worked with a bunch of guys that hunt and you know I didn't get anything last year but uh one of the guys that work is probably got three deer and here's some back straps takes I got two of them there we're going to cut these puppies up we're going to get them ready to marinate for the dehydrator which will do tomorrow because I got to sit for 24 hours guys that's the key to making jerky let them sit in the basic block bag with your favorite marinates in it and then you put them in your dehydrator 24 hours later now this this marinate i'm using this is a generic one that I use on most of my jerky you got some key cumin soy sauce which would be the majority of our mixture I'll cut that will probably maybe twenty percent of some Heinz wish to share sauce everybody has a problem saying that one especially minute I throw a little bit of a lemon juice in there just to break down the meat a little bit i'll of course black pepper this is restaurant black pepper and of course can't do anything without garlic but we're going to put garlic powder it's at a fresh garlic because you know most of it falls off anyway it doesn't really stick if you use fresh so we'll throw the powder in there so i'm going to i'm going to cut this whole bit quick um i'll grab by the cutting board i'll show you guys how to slice it up I'm gonna get that ready to be back in a flash okay guys we got our nice venison steak sir take a look at these babies pretty lean there's a little bit of fat and there you might have to trim off but uh not too bad so I'm going to go ahead and start shaving this down this is what you want guys you want a thin you know eighth inch slices the thinner the better the more the better it'll dry up so we're going to slice this up like I say guys leave it a little bit frozen this way here it makes it more controllable to cut so to get a better cut when it's a little bit frozen I had this in the freezer I took it out I let it throw up a little bit just to make it easier to cut we got to trim off a little bit of fat here guys not much like I said well just keep slicing it up nice and thin it's a little piece of a little more trim and work we got to do here a little bit of tendon on the back cut that get that out of your way like I say just go ahead and keep slicing the nice thin eighth inch slices get yourself your pie already just like that see how nice and lean that is no fat net whatsoever I'm going to get this all sliced up and they'll put in the bag and I'll show you how to throw the merit in okay guys run the tail end the cutting up are cutting up or Venice in there it's got a little bit more cutting to do like I said guys the key to make it any kind of good beef jerky is you gotta let it marinate overnight let it sit in your favorite you know whatever your favorite things are to marinate your meeting me personally it's usually a pretty simple Marinette it's usually like I said just soy sauce wish this year i'll do a a teriyaki a teriyaki garlic you know I'll do you know different variations like that oh nothing too crazy just because I like to keep it simple you know luckily I had somebody at work that was nice enough to give me some deer meat because we all know how good the Yankee cowboy did last year on deer hunting when you get down to the bottom it's a pain in the ass see at the last piece cut without slicing your hand open so that's why you can have good good doing sharp kitchen knives butterfly that right up nice you know you get a couple pieces towards the end are a little thick but uh again I'm going to stress when you use your kitchen knives I use Hank holes but always use the spyderco to tune them up and now we're going to go ahead I'm going to wash off my hands real quick which on the way did that because around to touch it again anyway so not a biggie now get yourself a nice off I use these big heavy duty freezer bags we're just going to take all the meat and throw it right in there it's not a lot here I was only two small stakes but that's okay a little bit of meat in the freezer is better than no meat in the freezer okay all right now that I got that in there let me throw the scraps in the garbage what you got thrown out house my wife see is that she loved conniption fit she'll be shaved out for a year she's not outdoorsy at all guys all right I'm gonna wash up my hands real quick again and then I'll i think it won't us resituate the camera guys give you guys a little bit better of a view hey guys we're back now like I said we got our meat just sitting there in the ziplock like I said the majority of this mixture is going to be the key club in soy sauce so we're going to do is going to open this up I don't measure anything I play it by eye so probably I don't maybe an eighth of the bag something a little bit more little splash more so we're good there okay now like I said I use a little bit of lemon juice not much on a lemon juice i usually a couple of good healthy squirts okay to good squirts on the lemon juice I'll throw a little bit of black pepper in then when I mix it and swish it around I'll throw a little bit more so I like to get it all coated I like black pepper so just go throw a little bit on the top there that will pour it our wishes your sauce probably just about you know just a splash maybe about two shot glasses worth now same thing like the black pepper I want to throw the garlic powder in there I'm going to coat it up now what I'm going to do is I'm going to zipper the bag up this is important guys zipper the bag up and it almost closed at the air out of it squeeze the air out and then finish sealing it now what I'll do is I'll I'll massage everything around in there get it all mixed up nice do that it all mixing up in there why get that all mixed up good and get all the garlic and the black powder and all that stuff get that all working on this on the meat now once you mix it up see how I got a flat that's the way it's going to stay in them in the frigerator guys for 24 hours tomorrow morning when I wake up I'll rotate it over i'll go to work for eight hours i'll come home will chuck the camera back on off the dehydrator out will layer it in there i'll show you how to throw it in there and then at the end i'll show you the finished product so now is where you want to look at it and inspect it when it's laying flat see if you got enough with a black pepper around there tell you what guys it looks quoted pretty good i'm just i'm going to leave it the way it is so we're not going to add a second batch it came out pretty good so that's going to be it guys that's for phase one of how to how to make venison jerky this is going to sit for 24 hours we'll come back in 24 hours i'll throw in the dehydrator so i will see you then okay guys it's been marinated for 24 hours actually I gotta be honest we it's been marinating for I think like 36 hours but who's Colin doesn't really matter usually overnight some rule of thumb but uh it's only it's only going to absorb so much so if you leave it in there for a couple days it's fine as well but this is what it looks like it's going to turn almost like a blackish color especially with using the soy sauce and everything it gets all into the meat and most of the little blood dry out you know a blood turns black usually when it dries out sometimes but that's that so I'm going to wash my hands we're going to pull it out with a layer to the dehydrator and on the bottom of my dehydrator this is a professional-grade dehydrator you got this drip pan so I need the Meredith that falls through it's not too bad to clean I usually just generally throw it in the dishwasher if it comes off the best you guys trying to scrub these in between air it's its opinion so and here's the top two are dehydrator which ones were done stacking it will put that on and set to 160 degrees which is for the that's the temperature for the jerky to dry it and this is an esco professional-grade food dehydrator you can get it online pretty much anywhere Amazon's got them thieves are all over but with this one the wattage of this one not quite sure the specs off the top my head but this one does jerky and like a couple hours it's done with almost every rack full I'm not sure how many racks we can get out of this it's not really much medicine here but I'm going to wash my hands we're to load it up I'll show you what it looks like loaded will fire it up and then in a couple hours while the finished product okay guys in the magic of TV and editing it's all layered out here and the only ended up gettin off three tiers on this particular dehydrator comes with five so there's two more trains here that I didn't fill wasn't much me it was too small back straps go to small stakes but i'll show you guys what it looks like there's what it's all layered out on there nice you want to keep up you see the rest of them here want to keep some space in between them you know I'm crowded up on top of each other so we got three trays there we're all set to put the top on and start running so what you'll do now is pretty simple this is pretty simple process to do guys that's why I like making jerky it's easy and it's good it's a good snack it's a good alternative to chips or any other that crap so you just put the top on plug it in or nothing here the fan running but it's running and like I say guys what this thing loaded out when I usually do a London broil or something two and a half hours three tops depending if I didn't cut them thin these are kind of the thick side because I let them thaw a little too long usually I like to take them off frozen and thaw a little bit so I get a good nice thin slice on it but that's okay these are this one's own leavin probably take about two hours tops if I we'll be done to 23 tears so when this is done i'll show you guys the finished product so i will be back soon okay guys that's going to do it for the jerky video as you can see like i said it was too small back straps so i got one decent size sandwich bag which I'm going to keep for myself and two small half bags for a couple guys at work one of the guys being the guy who donated it but uh guys take a look came off pretty damn good nice pepper on there nice and dried nice one thing I did forget I was rushing might when I started doing the jerky the most important thing and I realized that I screwed up when I taste of it as I forgot to add the liquid smoke so just goes to show you guys I gotta start writing down because I forget everything and I screwed the jerky I put up on the liquid smoke but it's not bad it tastes it tastes pretty good without it just you not get neck that smoke kick in there well overall came out pretty good 20 questions or comments on the jerky Liam oil as always thanks for watching the total outdoors with the Yankee cob would