Brad Makes Beef Jerky | It's Alive | Bon Appétit

Published on Sep 6, 2018
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he's making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.

Check out the recipes here!
The Old Timer:
1¼ lb. eye of round beef
3 Tbsp. pure maple syrup
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 Tbsp. drained capers
1 Tbsp. caper liquid
1 tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. dried oregano
1½ tsp. Tellicherry pepper

Bringin’ the Funk:
1¼ lb. beef
10 dashes fish sauce
2 Tbsp. honey
3 Tbsp. soy sauce
3 garlic cloves
1 Fresno chile
1 1" piece ginger
¼ cup gochujang
¼ tsp. Chinese five-spice powder
Sesame seeds (for topping)

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Beef Jerky | It's Alive | Bon Appétit

Comments

  • He should make pickled deer heart.

  • Almazan kitchen knife style!

  • I love Venison!

  • @16:12 ( ͡☉ ͜ʖ ͡☉)

  • It's Alive shows that you can have fun with editing and still be professional

  • Always keep the fat to make jerkey! He is wrong!

  • 15:56

  • 10:49

  • 10:56

  • what a genuinely good and entertaining person

  • Not gonna lie, I like my jerky more dry than moist

  • tried to do this but my sister got raped instead?

  • Does making maraschino cherries fall under the authority of this show bc I wanna see it

  • Dr pepper/soy sauce marinade. Your welcome.

  • But you are Luke from Gilmore Girls, only heavenly😁

  • Hey, do something weird. Like cinnamon sugar jerky.

  • dont hite the met

  • Thanks for all the good selp helf videos Brad, we appreciate you.

  • Someone buy Braddo a pressure-cure tank.

  • Wow I was looking for a video and youve been to alaska I live in anchorage

  • Brad do you have a recipe for fermented hot sauce?

  • 16:11 * w o w* “You like that?”

  • Omg omg Brabish

  • edits ruined the video

  • I love the editing on these videos

  • 6:14 - 6:27 that reminds me so much of a jacksepticeye moment

  • where i'm from we have a version of jerky we call biltong. its basically a delicacy for us

  • I give props to the editor, they're hilarious! 😂

  • Who here is NOT An Editor?

  • What kind of knife is he using ?

  • So this is where the black garlic began

  • to whoever edits this maan those are some funny After effects xD

  • I’ll never ever make any of these recipes, I just love Brad so much I keep watching him!

  • I knew he was from jersey! Cause he says Wooder"water" like me!

  • THE BABISH IMPRESSION IM DYING

  • Haha u guys cook and have fun i really like that respect brother

  • He is really annoying.

  • Think you should make gochujang next :)

  • Lol my name is vince and it felt like he was talking to me

  • Did Claire leave for real?

  • I like how he always tells Vinny to not touch anything in the walk in fridge 😂

  • Gochugang. The A sounds like “ah”. Gochujaaaaaaaaang.

  • 50% of this channels greatness is the editing, 40% is the people and their personalities, and 10% is the food. Props to the editing team!

  • Anyone else from Fresno

  • I love everybody involves front and behind the camera, even those standing out focus doing their own stuff, like I need them to be there and make it’s alive.

  • I kinda wanna be a part of their editing team now because Im almost positive that I'll get free adderall

  • Whoever edits these videos should most certainly keep their job.

  • i love It's alive. all of the great things in this world in one show: cooking, great camera work/editing, comedy, and Brad.

  • "Its a lovely bag of death," he says in a Jim Carrey-type voice.

  • If mac demarco was a chef

  • why does he sometimes sound like Coach Steve from Big Mouth hahaha

  • A n I m A L S A r e f r I e N D s N O t F o o D

  • here we go again

  • Could you do a salmon version of that please ?

  • a nice hard cider would be great or maybe some chilies in adobo sauce. For some reason I feel spicy mustard would be great with a bit of Chinese 5 spice or some Szechuan pepper corns. Or to make it completely different marinate in fresh tomatillo salsa with some prickly pear pieces to add a bit of sweet and sour and spice.

  • This guy is hilarious

  • You should try make biltong. It's simelar to jerky but it's thicker and needs to be a fatty meat.

  • 😎

  • Please make fish sauce!

  • Why do all you people in the test kitchen look like interesting people?

  • I like a little chille and lime flavor. Add some maple syrup for the sweetness.

  • This dude has the best personality

  • It's been a month and I'm still waiting on the black garlic episode.

  • It's been over a month... where's the black garlic!!! I have to know!!! 9:46

  • Doesn't it seem like the other people in the kitchen are throwing shade at Brad in this episode?

  • Easy on the commercials. It’s really killing the vibe.

  • I officially have a crush......damn. And I'm not talking about the beef jerky

  • Is it possible to make bacon 🥓 jerky? Or is the fat content too high?

  • Did he just say "i love claire"???? cuz if he did i wont delay the ship and sail it right away!!! who else ships brad and claire? LOL

  • 16:10 😈😍

  • Soy sauce, lime zest+juice, honey, and Serrano peppers w/ seeds aww yeah.

  • Ya i reckon Brad needs to make some sort of fruit wine (Not Grape) Like Blackberry or something.

  • You should do antelope jerky! My dad did it a long time ago and he couldn't get the gamey tast to minimize at all. A challenge for you Brad!

  • I wish I could make my own jerky, but I'm not a chef so I don't have a dehydrated.

  • Will you make fire cider?!

  • I have a suggestion: Natto (Japanese fermented soybeans. Different from Miso)

  • Watched this video last weekend: Ordered a dehydrator from Amazon... Watched again today: 3 batches marinading in the fridge for tomorrow

  • Love the 4 color bic! My goto kitchen choice.

  • Those sound effects omg.

  • is brad mac demarco?

  • "this is a dark one"

  • GET THIS DUO A DOG

  • 15:33 lmfao!

  • Fatty jerky is great. You only have to worry about the fat going rancid if you plan on storing it for a long time.

  • 5:35 WINDOWS 98

  • What happened to the black garlic episode?

  • im veggie, just watching this for brad. dreamboat

  • Try ground meat through a jerky gun.

  • Have not read all comments yet but try tender quick curing salt its awesome

  • wowowowowowowowowowow

  • amiel is kind of a loser

  • "I love caring."

  • That Babish part had me crying, lol

  • whats a good way to cut raw meat when your super squeamish when touching it? Also me and my dad tired making deer jerky but it always was bland and tough

  • tar tar tar tar tar

  • This was uploaded on my Birthday and I hella love jerky yummmyyy SuBsCrIBeD

  • Hi Brad, I really love your show!! Because of your show I start to cook more “alive” stuff. But, I am terrible to make vegan Greek yogourt 😔 Can you help me please? Thanks!! And keep on making good stuff 😀

  • Who the fcck thinks garlic is spicy

  • Was the T-Rex Molly baz?? Looooool

  • I like a sweet and smokey jerky, There's a butcher shop a few miles away from my house that has the only beef jerky ive ever loved