To Jerk or not to Jerk, that is the question.

Watch my 2nd attempt at conjuring up some Homemade Beef Jerky (Beef Medallions bought from ASDA, Elgin) with Piri Piri Seasoning using the Ninja Foodi MAX 15-in-1. Was it a massive disaster or raging success, you decide!!!!!!!!!

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[Music] so guys as you aware I’m home alone oh it’s quiet it really is quiet but I thought I went shopping got some bits and mobs I’ve been nonstop today I’ll be even cleaning the uh clean the oven but anyone out there how do I get rid of this really baked in stuff I mean it’s pretty godamn clean but on the tray you can see a little bit there as well how I’ve had it on I’ve had loads of stuff on it but I can’t seem to get rid of it but anyway I’m digressing so I went and did a bit of shopping and I picked up these Medallion 21 day matured beef steaks and I thought you know what I haven’t made any jerky for so how I tend to do it then guys um don’t think I’ve tried medallions before I’d have to ask Trace what types of meat I’ve used I cannot remember um but I have used several different types of steaks nothing like ribey or anything like that you tend not to want the fattier you want the less fattier bit so I looked at these thought Ah that’s not too bad they haven’t got much fat in there so I thought they’d be quite good to make some uh jerky so what I’m going to give the steaks a bit of a beat try and flatten them out a bit but I think what I might do with these cuz they are quite actually I might just do little slices down the side there I have got some marinade as well normally I make my own marinade but I’ve been a bit lazy and I also saw this in ASDA for a pound so I’m going to try that so the key to my marinade normally is I like to leave it in the fridge for a decent length of time but so I tend to just nice thin slices like so or if you’ve ever done your own jerky you’ll know what I mean but it’s blinking gorgeous cut the fat off anyone’s got some really good ideas for it as well cuz obviously I’m quite a novice at it I’m not uh done much but I don’t know if they look a bit thick try put him a little bit [Music] thinner so so that’s it all chopped up and I can hear behind me eight foot porw prints on the kitchen floor and I can now I can see a nose coming up behind me you right Nigel you can see so who would like ah so let’s give them these end bits then sit down then good boy it’s how gentle he is this one’s a blinking oh know she’s getting better right so let’s quickly wash my hands that’s the meat all chopped up into slices all I’m going to do is get a mixing bowl plop it in there like so get rid of that now and put the seasoning on them then give it a good mash and get it all coated in that seasoning and then oh smells lovely that I don’t know if they’re going to be a little bit chunky guys we’ll find out there’s only one way to find out just do it e cover that up with a lid and then leave that to sit in the fridge I leave that overnight and stick them on tomorrow morning and I will be using the ninja foodie 15 in one and it will be the dehydrate and that’s probably around the R set and I’ll leave it but I’m not going to do that now that’ll be tomorrow so morning guys back to the jerky so that has actually been marinated for some time now quick look how it looks oh yes look at that so I’m going to be using the double rack for the foodie and I’m literally just going to get it out and lie it on the lower rack first fill that up and then fill the upper rack I I don’t know if I’ve done these too thick but there’s only one way to find out and I tell you what guys it smells absolutely gorgeous it really does this seasoning was a good choice I think so we’ll go with that and then I’ll stick the top on like so and layer up the top and hopefully I got enough room yeah should have and there you go so that’s the jerky layer up going stick that into the foodie like so P up her down and then turn her on and I’m going to go dehydrate 60 for six yeah just going to go with that and there you go leave that going now for 6 hours I will be checking about 3 hours hours and at 4 hours I don’t want to go too hard and brittle I want it to be nice and chewy so so guys the jerky has finished and it does look pretty God damn good and there you go look at that let’s get it on here let’s look at our little Bend oh yes it’s not brittle still got a bit oh yeah that’s really good the only downside is I think the flavoring Is Not Great you get a bit of spice and that’s about it there’s no sort of flavor to but yeah in future I think I would definitely cut them smaller they’re a little bit chunky um they’re in there for yeah for a good six hours in the Ninja foodie but for the price so I paid £450 I’ve had a few bits as well £450 for the steak you wouldn’t get that for £450 in jerky from the shop so in my eyes if you can get the meat a little bit cheaper only thing I find with jerky thinking moish isn’t it guys but there you go homemade jerky in the Ninja foodie and yeah first ATT or second attempt I think it’s the second time I made it I’ve learned from it thinner bits maybe a different season I’ll make my own again this time but yeah quite impressed have a go guys see you later