In this video, the Bearded Butchers take you through the entire jerky-making process, starting with a whole beef round. They break it down into the top round, bottom round, and eye of round before slicing, seasoning, curing, and marinating the beef overnight.

The next day, the jerky heads into the smokehouse, where the Bearded Butchers explain every stage of the cooking and drying process. Along the way, you'll learn:

• The best cuts of beef for making jerky
• How to properly slice meat for jerky
• Why curing and marinating matter
• How smoke, heat, airflow, and moisture affect the finished product

By the end, we'll answer two ultimate questions: What makes jerky, jerky—and what makes the best beef jerky?

0:00 Beef Jerky: Where It Comes From
1:43 Breaking Down the Hind Quarter
5:45 Seaming Out Top, Bottom & Eye of Round
10:47 London Broil: A Top Jerky Cut
11:53 Slicing Against the Grain
17:21 Bearded Butchers Home Processing Kits
18:51 Slicing Eye of Round
21:55 Seasoning with Natural Cure
28:07 Racking the Jerky
31:30 Cooking: Wet Bulb, Dry Bulb & Case Hardening
35:49 Timber Shed Update
38:16 Unracking & Yield Results
42:13 Taste Test
46:21 What Makes Jerky Jerky + Storage Tips