beef jerky in Memorial Day why I sound like to go together what they do for centuries military people alike preserved or me using the method of preservation so yeah with this Memorial Day I thought something out of the box I can do my marine son is actually home alright so I decided and he loves beef Jerky's all on me I made two beef jerky let's see how it got made today I'm here we're doing beef jerky is what we're gonna need where I need a ring some sea salt onion powder black pepper Worcestershire sauce some low-sodium soy sauce and I'm going to say doing garlic powder I'm just gonna do some real garlic we're gonna start off with equal parts of oyster sauce and also soy sauce so we're going to do a full cup of soy sauce 1 cup of which terminal 1 tablespoon of onion powder maybe teaspoon of salt now some of this we're going to do Luke just salt and pepper then the somewhere I'm doing side this mixture here now let's get a we have a tablespoon of sliced pepper and we're going to do about two three cloves of garlic chop these up not too far add that in there about I do real garlic going to penetrate that meat a lot better going to follow that's that the meat we're using today is tri-tip I think that this tri-tip at Publix and they and if you ask your butcher it cost like the extra 20 30 cents extra but they'll go ahead and slice it for you so I like I want to get nice even slices I hike it myself but my delight just have him do it that's about a quarter inch stick right there so we're going to go ahead and just put it into the marinade or do you like half of it there's not a whole lot of fat in there this it's mainly mainly me got a couple spots right there but that's okay put that in the mixture and put that in the bag FoodSaver bag and let this sit for probably five to six hours now this meat over here I'm going to do just strict salt and pepper that's it I'm gonna do something to counter salt I'll do kosher salt and some pepper on this right here alright now it's time for the other bit of a tri-tip we have your hands that kind of should assembly just lay it out we're going to do some some coarse kosher salt some pepper entire every piece of the work and put these into a food saver bag and we'll be back in three hours four hours to put these on the smoker and we're going to be wearing be cold smoking these today so we're going to be cooking less than probably 150 degrees for probably do that for about five hours and then we're going to finish them off in the oven at a warm setting so we'll be back it's been four hours since I marinated beef jerky but I'm mouthsize going to show you guys my setup why don't be doing today all right so today we're using my Oklahoma Joe's Highland smoker and if you see here I've got aways little that's great right here this is usually do with fish but I'm going to put some one here then on the second level right here is a rack that I took out of my propane grill I took a couple of these old flat stones that you put your borders with and stuff of your your garden so I got a couple of these and I'm laying across here so I'll put some the beef jerkey across here because beef jerky across here then here's my underneath here where I do my by heat deflectors but my heat deflectors I didn't do metal i wrapped up my the grades that go in here for your hamburgers and hotdogs I wrap those up a foil and I lean one up right here when one planet begin to the hole coming into the firebox right here there's one leaning up right there and it goes all the way down I got one flat right here so he's going to come up right here if I'm going to be running at about 150 degrees today so it's not going to be terribly terribly hot inside here and that's my set up and now next I'm going to be going inside and I'm using just a little bit of coal here I'm taking the started up with my electric fire starter so I don't need a whole lot of fire and basically the flues are going to be almost completely shut on the same to get it down to 150 degrees so let's get inside the next process is to take these trips though tricep we have been marinated just lay them out let make sure these pieces are nice and dry then what we're going to do is we uncover ovaries some more paper towels make sure it's good and dry we'll have a cold up there going collisions you don't let moisture out of it if you don't get it nice and dry it's going to take forever to try and cook it now I have the one out here now I've got the one that I've put into the bag that's just a salt pepper or do the same thing with this but this Syrians are going to be is going the other one that salt has already took out some of the moisture up which is good we're still going to drive let this layout dry out so good this is what you want to look like really dry like this before you've been out there on the smoker I've got the smoker going on there right now it's waiting for me to get to a temperature probably 150 or less so I'll be right back I just got outside the smokers at about 170 smoking pretty good on the first going to put on the salt and pepper one first all right so I'll peppers going on the bottom and now we're going to put the teriyaki I mean I teriyaki video left the marinated one on top I've had it out of the knee open for about an hour now so it's a pretty ring temperature are we good going to come back and about about 4 hours let's enter smoke and and then we're going to transfer it over to the oven couple hours in as well let you know I went with a tri-tip you go tri-tip flank steak but I like to go with when you do beef jerky go with the meat that has definite lined so you know to cut against the grain if you cut with the grain it's a little bit more chewy or if you go against the grain it's going to be a lot more tender but a tri-tip has has just a little bit of fat to keep it kind of moist but it doesn't have enough where it's going to make it chewy so tri-tip is a perfect one to use some people use a you know round roast heck you could probably even use the the flat part of the flat part to the flat end of a brisket you could do that as well but I think that the the tri-tip is probably those perfect piece of meat to use when I comes to beef jerky so anyway yellow Update it's been about us about two hours in alright alright I'm taking the the jerky off right now I'm going to put it in the oven on the inside this is the pepper and salt one I do right here it's it's kind of kind of stiff let's dry it out pretty good and then here's the Worcester sauce and soy sauce baby coyote gets Kaka teriyaki sauce one I did here it is it's like nice and dry you see that it's looking pretty good let me put this in the oven now at 145 and it's going to stay there probably for rest of the day alright all you get this in cut now when you put this in the oven I'll put in about 140 I put on the warming zone in the oven I'll just get three cracks and place them right in there we go what's the next morning I took these two beef jerky out about midnight last night and this is what the results were I put them on a low temperature to warm standing on a hundred forty degrees got a nice niacin nice and stiff Jan breaks just like beef jerky when she has a nice break inside the middle day just breaks right apart okay but I like best about this has no preservatives it has no one in a wax film that you find on a lot of beef jerky this is all-natural this is great stuff now let's get let's get 10 likes on this video and if you guys have any suggestions put them in the comments below hey how it was a pleasure making this for you and I like it subscribe see you