World's Easiest Beef Jerky! No Jerky Gun? No Smoker? No Dehydrator? No Problem!

[Zen.]

Absolute genius!!! You are the essence of what this country was built on!!!! Doing it with very little!! Loving life!!! 👍🇺🇸❤️

[davidpoland]

Mom passed away and I got her barely used 1980s dehydrator. I want to save money by making and growing some food, which is why I grow grapes and was thrilled to think now I can make fruit roll ups. But you got an easy way here for me to make beef jerkey and I am grateful. I am going to get some paint stir sticks and use this method instead of buying and cleaning a gun. Thanks so much.

[TheEdrichard]

Love the rolling pin and paint sticks idea! Nothing better than a little American ingenuity producing the great rewards. I think you should have to send a sample to everyone on here that gives you a thumbs up :) !

[mr.greenbrier]

I actually tried this and the result was fantastic! I tested a piece after the two hours, as suggested, but chose to let it bake for an additional hour. Thanks for taking the time to share. Also, I plan to use the paint stick idea to get an even thickness to the sausage I wrap my Scotch eggs with.

[terryguin]

First time making jerky. Best video I’ve seen on this method. Mine is in the oven right now. Two hours wasn’t long enough for us. Going for 3 hours

[joshschortgen]

I know this is an older video, but I made these with a homemade seasoning & have already had 4 people ask that I get them the recipe. 10/10!

[Real_Life_Is_More_Important]

As a Minnesota native, I loved the video! So basic, and easy to follow. Great tutorial! I can't wait to try it out! Thanks Larry!

[raytaber]

Larry, I tried a batch yesterday and it did not disappoint.
I used a different process that was inspired by yours. I may do a video.
I mixed the cure and spice like you did with a little water then kneaded it in by hand, but then I put it in a 1 gallon zip log bag to cure.
I rolled it out flat in the bag then when I was ready to process it I rolled it edge to edge in the Zip Lock, pushed the meat away from the outside sides then split the bag up the sides with scissors like you did with the smaller bag. Then I used a Pizza cutter to cut even strips. It worked great and really reduced the mess and there was almost zero waste. I really like this method.
I also added 1/2 teaspoon of Cayenne Pepper.
I am going to use some Cracked Black Pepper on part of today's batch.
Thank you for the inspiration.

[ambrossialynn]

I finally got to try this out yesterday and I must say that this was surprisingly wonderful! I'll admit I had my doubts, but no longer! The whole family loved it and was complaining there wasn't enough lol I hope you don't mind, I downloaded your video and plan to share with other members of the family.. I just can't figure out how to explain all this on paper LMAO... but it will have credits to you.. thank you again for the share!

[joettev]

Rubber bands on rolling pin wrapped round and round at each end works as gauge too.

[larrylhall]

The longer you dry it the longer you can keep it! For the best taste and freshness I store in the refrigerator for 2 weeks after that I freeze it!

[nolankriegel]

Very good, I like the paint sticks to gauge the thickness. I have used wax paper and rolled a larger amount and used pizza cutter to cut strips.

[pots]

Thanks Larry for the tutorial. First time making jerky for me. I used ground venison and Hi Mountain jerky kit. The spices you suggested are not available in my area. Turned out way above my expectations. Your the man.

[dav]

Great job Larry, Also sorry to hear about your Bro Steve, he was a cool guy and made some good cooking shows. Thanks for posting RIP Steve Hall

[jessihyde]

Great idea I'm looking forward to trying this out. For some of you out there who are worried about the meat going rancid just freeze it. Take it out 5 minutes before you want to eat it. Depending on the amount of salt you put in your ground beef and how lean the beef is it should last a week on the counter if not longer.

[bananapizza]

I just made some of this using 90/10 ground beef. I marinated it for 1 hour in the fridge with liquid smoke, tocino flavoring (Filipino mix from Asian store) and crushed red pepper. Cooked it 170 for 2 hours on drying racks just like this vid and it was GREAT!! Thanks for the idea. Many were shocked that it was from ground beef. Really yummy,

[brockjansen]

Brilliant!!! I love the economical, common-sense approach. Thank you!

[BOBW]

Tried your method of making sauerkraut, fermented pickles and now the jerky just came out of the oven. ALL are great and so easy to do! Thanks for posting these videos. 

[Dquared]

This is so awesome!! I'm going to make this tomorrow. Store bought beef jerky is incredibly expensive.

[tc]

Thank you so very much, this video you made taught me a lot, I am 66 years old and I love learning new things, I never want to get dementia or that loosing memory disease, I want to get even more knowledge to pass on to my grand daughters . So I thank you again for this video .