I tried making World’s most Popular Snack

🔥 Discover the ultimate BBQ RECIPES at https://pitmasterx.com/recipe/450/beef-jerky 🔥 Get your PitmasterX SEASONING, SMOKER & GEAR 👉 https://shop.pitmasterx.com ________________________________________________________________________ 💪 BIG THANKS TO OUR VIDEO SPONSORS ▶️ BORNIAK: https://borniak.eu/ | https://borniak-ovens.nl/ ▶️ CHEFSTEMP: https://www.chefstemp.com ________________________________________________________________________ To feed my addiction for Beef Jerky I will have to create a beef jerky that is either just as good as the gas station beef jerky or even better. So I did some research and apparently their are six steps to make a good beef jerky So... step 1 1. Start by selecting very lean beef (less than 5% fat) and keep it cold, preferably below 4°C / 39°F, then trim away any visible fat and remove tough sinew or tendons before slicing the meat into strips about 4 mm thick. 2. Weigh the meat and add curing salt at a ratio of 20 g per kilogram of meat, then add the dark brown sugar and PitmasterX Beef BBQ Seasoning and massage everything thoroughly into the meat until all pieces are evenly coated, after which you refrigerate it for at least 1 hour to cure. 3. For jerky sticks, grind 2 kg of lean beef, mix in 40 g curing salt, PitmasterX BBQ Seasoning, soy sauce, and dark brown sugar, blend until you get a smooth meat paste, transfer to a piping bag, and pipe into stick shapes on a silicone mat or rack. 4. Arrange both the sliced jerky and the jerky sticks on racks with enough space for airflow and place them in your smoker or oven. 5. Set the temperature to 71°C / 160°F and turn on smoke for about 30 minutes to both heat the meat to a safe internal temperature and add smoke flavor, making sure the internal temperature of the meat reaches 71°C / 160°F. 6. Once that temperature is reached, turn off the smoke and continue drying at 55–75°C / 130–167°F for 2 to 6 hours, depending on thickness, until the jerky is dry, firm, and no longer moist but still slightly pliable. 7. The thinner slices will be ready sooner (around 2–3 hours), while the thicker sticks may take 5–6 hours, and when done, let the jerky cool completely before storing it in airtight containers. ________________________________________________________________________ ⏱️ TIMESTAMPS 00:00 - The Jerky Crisis: Why 40g is Never Enough 00:48 - Jerky by the Numbers: The $6 Billion Global Addiction 01:23 - Step 1 & 2: Selecting the "Mock Tender" & Precision Trimming 02:30 - Step 3 & 4: Slicing and the Science of Nitrate Curing 04:12 - The "Snack Stick" Method: Grinding and Piping Ground Beef 05:01 - Step 5: Thermal Lethality (Killing the Bad Stuff) 05:30 - Equipment Tour: The Borniak Smoker Setup 06:10 - Smoke vs. Heat: Developing Acidity and Flavor 07:08 - Step 6: Dehydration & Achieving Shelf Stability 07:53 - The Protein Payload: Jerky as a Healthy Fuel 08:29 - The Reveal: Testing the "Infinite" Batch ________________________________________________________________________ 🔥 FOLLOW PITMASTERX YouTube: https://www.youtube.com/user/BBQpitmasterx/?sub_confirmation=1 Facebook: https://www.facebook.com/BBQPitmasterX Instagram: https://www.instagram.com/pitmasterx/ TikTok: https://www.tiktok.com/@pitmasterx ________________________________________________________________________ 🎵 Music by Epidemic Sound: http://share.epidemicsound.com/pWhWl ________________________________________________