Beef Jerky

arkonite_babe

Has anyone ever made beef jerky?? I love this, but at nearly £2 a packet it's rather an expensive treat. Can anyone help??


Thanks!

squeaky

Nope! But the guys in the link claim to make the best beef jerky ever!

You might need to scale things down a bit though because they make 5lbs at a time - or is that not quite enough for you?

http://www.microwebtech.com/

arkonite_babe

Might be a bit greedy if I tried to make 5lbs at a time :eek:

Thanks for the link squeaky, off for a wee nose now!

competitionscafe

Try searching the web for how to make biltong (South African version of jerky) should be some recipes (or try South African forums).
Or lots here:
http://www.google.co.uk/search?hl=en&q=biltong+recipe&btnG=Google+Search&meta=

If you want some Scottish Jerky try: http://www.scottishjerky.com/ very nice guy that makes it using Scottish Beef (not sure if he will give you his secret recipe though, you could ask!)

se999

Hi,

I've been looking into drying food as a cheap and simple method of preserving, I was looking more for apple/mushrooms/tomatoes/peppers rather than meat. But, came accross these 'dryers', and it says you can use them for jerky.

Not sure if you want to spend that much though if you're only using it for jerky/biltong.

http://www.ezidri.co.uk/shop/system/index.html

sellparttime

It is very important to use a drier in this country otherwise the meat will go wrotten. If you like I can forward you a recipe for biltong (SA dried meat similar to jerky). Please pm me.

emmaroids

is it possible to make this wonderful meat product at home??
if so, how so??

thanks in advance.

weezl74

Hiya,

I cut the beef into very thin ( 3mm ) slices (don't worry if you can't get it too thin, it reduces a lot as it dries out, loads of the meat is water!) then season with salt, sugar, chillie powder ( I made a 'rub for the meat that was one tbspn of salt and sugar, and a half tspn of chillie, but you might find a different combo works.;)

Then the tricky bit, spread them out (no overlaps) on many trays and persuade your oven to go as low as it can. Keep opening the door to allow the steam to evaporate, or it wil re-baste the meat and keep it moist. Some people do it on a higher temp but have the door ajar. (not very OS!). It'll take some hours, but gradually your meat will stop looking like beef, and start looking like jerky.

Really hope that helps you.


Best of luck!

L

PS I don't think this home made version lasts as long as shop bought, which has preservatives, (but I guess you could freeze some if your batch is enormous.)

Justamum

This is the same stuff as biltong? Apparently you can make a box (presumably wooden) with a lightbulb inside which will dry it out.

emmaroids

weezl74 wrote: »

Hiya,

I cut the beef into very thin ( 3mm ) slices (don't worry if you can't get it too thin, it reduces a lot as it dries out, loads of the meat is water!) then season with salt, sugar, chillie powder ( I made a 'rub for the meat that was one tbspn of salt and sugar, and a half tspn of chillie, but you might find a different combo works.;)

Then the tricky bit, spread them out (no overlaps) on many trays and persuade your oven to go as low as it can. Keep opening the door to allow the steam to evaporate, or it wil re-baste the meat and keep it moist. Some people do it on a higher temp but have the door ajar. (not very OS!). It'll take some hours, but gradually your meat will stop looking like beef, and start looking like jerky.

Really hope that helps you.


Best of luck!

L

PS I don't think this home made version lasts as long as shop bought, which has preservatives, (but I guess you could freeze some if your batch is enormous.)

looks nice and simple, i will do 1 smallish rump steak to begin and just see how it goes.
i guess i could rub that mix on and leave it overnight in the fridge then put it in the oven before i go to work in the morning :money:

weezl74

Good plan, don't worry if the salt extracts lots of juice from the meat in an overnight soak/rub. Being an OS er I'm sure you'll find lots of uses for the juice as (salty but yummy) stock!

let me know how you get on?

L