okay guys Fat Yankee here so listen now we got our marinate our six pound marinade so now we're just gonna align this on the trays okay so these trays are pretty important to our process anyway but if you're doing this at home you just want to make sure that if you're putting in on a grate or doing it in the oven you just want to make sure that you put something underneath the oven because you will have a heck of a mess to clean up after that but you want to make sure that you put tinfoil or something on the bottom of the oven or you know a cookie pan or something that catch any drips so what we're going to do with this folks is as you see we're aligning this up on the trays and you want to make sure that none of the turkey is is touching completely because that's gonna take about double the time to cook if your jerky is touching when you're lining on the trace so these um these trays actually have drip pans on the bottom so it's going to catch all that all that water that we're getting out of the jerky and what we're gonna do is while we're talking what you want to do is you want to pre-heat your oven to about 375 and as you as you preheat the oven okay we want to bring this beef jerky up to a safe temperature now that the temperature is really 160 160 degrees Fahrenheit but we want to bring this beef jerky up to about 165 just to be on the safe side and what we're gonna do is we're gonna put a thick piece of jerky on the bottom of the tray of the bottom tray we're gonna recognize a thick piece and we're gonna put a probe inside it to make sure that internal temperature hits 165 degrees okay so we're gonna do this in a regular oven and then what we're going to use is a dehydrator after we're done we're gonna finish this off for about 4 hours in the dehydrator and that's when our process is gonna be finished okay so as we're lying in these trays you know we're doing a lot here we're doing again six column batches you know a hundred plus pounds at a time and then so this is all lined up and from there this is going to go again in the oven until it reaches an internal temperature of 165 degrees that's so important guys because that will kill kill anything that may happen with the meat in any potential piece of the process there there really shouldn't be any piece of the process the meat should always be kept cold and you know it everything should be it should be okay but this will deter any bacterial growth inside the meat when you bring it to 165 degrees okay guys so in just a moment we're going to show you how we take that out of the oven after it's reached 165 degrees and how we very simply put it in one of these dehydrators here and we're gonna cook that for about four and a half hours in our big dehydrators now you at home guys if you have a smaller dehydrator and I'm going to show you that dehydrator in just a minute you're gonna actually cook that to a for about seven to eight hours okay so when you're when you're cooking that you're gonna want to make sure that one of the ways we test the jerky here is we do what's called a water activity test okay first of all you know there's a lot of technical aspects to making jerky there's there's wet and dry bulb technology then it has to be used to keep the humidity up to 90% but you at home you really don't have to use that stuff what you want to make sure is and I'll show you a little way to cheat you're obviously not going to have a 2,000 dollar what water activity tester of to make sure the water activity is below 0.85 but you're gonna test the jerky by a couple of different ways and I'm going to show you how to do that when the jerky is done in and when you've when you've completed it okay so when your little smaller dehydrator is my friends you're gonna you're gonna cook this for about it least is you know six to eight hours of you know depending on your dehydrate okay now it's okay to open the dehydrator and check it when you check the jerky when you actually check to see if it's done you're gonna want to take a piece of jerky and and rip it apart and inside of that you're gonna see like like like kind of like a spider web type thing you're gonna see like little hairs that look like a spider web and that's when you can really tell that the jerky is done and it's gonna have that nice marinated color in there guys so and that's how you can really tell it's done if you don't have any of the fancy testing equipment and again this has all been brought up to 165 when you have put it in your dehydrator so after that six to eight hours you should have no issue with your beef jerky and you know again check it before then you know check it after four hours check it after six hours just to make sure that you're not ruining your beef okay guys so this is this is how we do it well show you what the finished product looks like and and we'll be back in just a moment