Homemade Jerky

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ben_sa

Now in 3V
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Hey guys,
I was perusing through Country Brewer the other day in Kilburn, and found a jerky kit, all you need is mix the powder stuff with water (or beer was recommended), slice your meat thinly (cant remember exact instructions) then place in over or allow to air dry.

Sounds pretty fool proof, and i have a mate who is a kangaroo boner, but can access goat, venison etc, so i was thinking of giving it a crack....

Anyone here tried it? the pack was about $20 and made 4kgs or jerky :rolleyes:

So yeah, any opinions? Or should i put that toward my next brew
 
Hey guys,
I was perusing through Country Brewer the other day in Kilburn, and found a jerky kit, all you need is mix the powder stuff with water (or beer was recommended), slice your meat thinly (cant remember exact instructions) then place in over or allow to air dry.

Sounds pretty fool proof, and i have a mate who is a kangaroo boner, but can access goat, venison etc, so i was thinking of giving it a crack....

Anyone here tried it? the pack was about $20 and made 4kgs or jerky :rolleyes:

So yeah, any opinions? Or should i put that toward my next brew

Havent tried the Country Brewer kits.....but have a read of this:

http://www.aussiehomebrewer.com/forum//ind...?showtopic=2577

Make your own and let us know how you go.

Cheers
Steve
 
i was hoping there had already been a guinea pig ;)

That looks awesome, I might give the homemade option a crtack, then try one of the CB kits, Jerky made of beer, sounds fantastic to me!

Cheers for the heads up Steve, I tried a search (as usual) to no avail
 
Good work manticle. It's an awsome thread with heaps of recipes. Get making jerky.
 
Corned meat ( silverside ) is the best to use for jeky, just slice it thin, marinate it, then dry it in the oven at about 80*c for 4-6hrs
 
Here is a link that I have been basing my jerky making on for years

http://microwebtech.com/

like ducatiboy stu said, I just slice my meat super thin, marinate it in whatever herbs, spices and sauces are in the kitchen and dry it.

I have found that threading the strips of jerky onto a skewer and then hanging that from the oven rack is the best way to get even drying.
 
Corned meat ( silverside ) is the best to use for jeky, just slice it thin, marinate it, then dry it in the oven at about 80*c for 4-6hrs


+1 Duke!

I have been making my own jerky for a while with Sully. It is great stuff!

Dukes advice is very sound and very very easy.

I use my smoker instead of an oven thou.

Good luck with it. Remember nothing beats having a good solid pint on HB and stick of jerky.

Cheers

Chap Chap
 
Here's my method.

When I get home, I..

Take a tray of lean minute steak, a sturdy chopping board and a brutal looking meat tenderizer.

Lay out the steaks and give them a bit of a tune up with the hammer until they look well beaten (about 3-5mm thick) and cut it into rough strips.

Pop them into a container with a good lid and top up with some Soy and / or Teriyaki sauce, garlic and chilli powder.

Give it a good shake and stick it in the fridge.

Next morning I take em out of the container and lay em on some kitchen paper to remove the excess maranade.

Then its just a matter of laying the strips out in my multi level food dehydrator I bought from the Good Guys, stick it on medium and by the time I get home, its ready to go - generally.

You can go to the trouble of surgically trimming and slicing chunks of meat, but frankly I couldn't be arsed.
So long as you slice along the grain of the meat and don't dry it out like a mummy, its all good.

As an accompaniment to cold beer - there is simply none better.
 
I made failboat jerky yesterday...

Cut thin strips, marinated overnight, then drained, sprinkled rub over them, then put them in the drum smoker for about an hour. What I have now is a container full of burnt charcoal jerky that's too salty/spicy. Oh well, you live and learn I guess.

What I will do next time is skip the sprinkling of rub after the marinade and sit it on the smoker with the lid off to keep the temperature LOW....
 
You want low temp..jerky is dried NOT COOKED...You cant rush it...it takes at least a few hours to dry it..Temps over 100*c are bad for jerky...
 
I've made my own beef jerky, it tasted pretty good. But I dont have a food dehydrator which will give much better results. I'll put the recipe down. Sorry its in imperial measurments.

Ingredients

2lbs Beef Topside or Rump Steak/ Venison can also be used.
1/4 Cup Soy Sauce
1/3 Cup Worcestershire Sauce
1 tsp Onion powder (not onion salt!) this is a must.
1 tsp Garlic powder
1 tsp Salt
1 Tbls Course ground black pepper

Method:

Slice meat along grain if you want tough jerky, against the grain will make it easier to pull apart slice into strips 2-3cm wide and 0.5-1cm thick. Marinade for at least 3 hours (the salt has to soak in) use a deep container. Turn every hour or so and push meat down into sauce. Take out oven rack, put over sink, use tooth picks or skewers (I use skewers) to thread through the ends of the strips, hang meat between bars of oven rack. Line the bottom of your oven with tin foil. Now put your meat in turn your oven on to the lowest setting with door ajar. Bake for 4 to 6 hours. Turn off oven, leave meat in and allow to cool over night.
(I got this recipe off the internet, I cant remember the source, I make no claim to this recipe)
 
I've been making it for a few years in a dehydrator - 2 hours on high to kill the gribblies and then another 2-3 hours on medium. This is the recipe I love the most. I marinate mine overnight though. It also has instructions on how to build your own dehydrator if your game! Courtesy Alton Brown 2005.

Ingredients
  • <li class="ingredient">1 1/2 to 2 pounds flank steak <li class="ingredient">2/3 cup Worcestershire sauce <li class="ingredient">2/3 cup soy sauce <li class="ingredient">1 tablespoon honey <li class="ingredient">2 teaspoons freshly ground black pepper <li class="ingredient">2 teaspoons onion powder <li class="ingredient">1 teaspoon liquid smoke <li class="ingredient">1 teaspoon red pepper flakes (chilli of choice really)
  • Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

SNI.Food.Omniture.CrossLinkTrack("#we-inner .body-text");
 
Billtong is the same as Beef jerkey I think? My sister's fella is from south africa and on a recent trip visit back he brought a billtong maker back here (England) with him. Basically a glass cage with a bulb and fan at the top. He got some decent cut of beef, with low-ish fat/marbling through it. soaked in Malt vinegar then hung to Dry in the maker then sliced. It is amazing! loveley and dark on the outside, deep red in the middle. yum yum
 
I use basically what's in Newbee&reg;'s recipe, but i add a paste made from Naga Jolokia Chillies (until recently this was the world's hottest chilli) and some liquid smoke
i like a bit of bite in my jerky, and the liquid smoke really makes it taste great
Liquid smoke can either be found on Ebay, or ask your local butcher nicely for some, mine charged me $4 for a jam jar full
i use beef round, i buy a big slab of it from my butcher, slice it into 1kg chunks and freeze for a bit before slicing
The Mrs bought a dehydrator from Aldi for drying bananas and apples, but i've commandeered it for jerky :D
 
I did a few batches in the oven and then I bought a sunbeam dehydrator from Myer (only place in adelaide that seemed to stock them), which cost me about $80 or $90?

I marinate overnight, usually a concoction of:

onion powder, garlic powder, worcester sauce, soy sauce, water, and liquid smoke.

marinade for 24 hours, pat dry on paper towel, rub/sprinkle with a little chilli powder and chilli flakes, chuck in the dehydrator. couple of hours turning and rotating accordingly. I use a fair amount of chilli because I fkn love the stuff and because most other people DON'T. The big down-side of jerky is it doesn't last very long at all.

I usually use topside; last time I sliced up and dried 1.9kg of topside which cost me about $15 plus a few bucks for spices and electricity. Beats paying for commercial jerky!

Liquid smoke is a must too... gives it some awesome. Country Brewer in kilburn do it, but I spotted some next to the ketchup, sauce etc in Foodland. I know the one at Fairvew Park sells liquid smoke and it's pretty cheap too.
 
Billtong is the same as Beef jerkey I think?
QUOTE:

What is the difference between biltong and jerky?

Biltong originates from South Africa. Jerky is the more general term used for dried, seasoned meats, whereas biltong is a specific type of jerky.

Making jerky typically starts with cutting the meat into strips or slabs, then marinating the meat anywhere from 4 to 24 hours, then seasoning the meat, and finally dehydrating the meat. Dehydration can be done in any method, as long as the meat is dehydrated, but not cooked. Typically, most jerky is dehydrated in dehydrators specifically made for jerky. They incorporate low heat to kill pathogens, and help expedite the drying process without actually cooking the meat.

Making biltong also starts with cutting the meat, but most biltong is cut into long thick strips. Biltong is not marinated. Rather its salted. Typically, salt is rubbed into the meat. You can use table salt, sea salt, or rock salt. However, some people pour heavy amounts of salt on to the meat, and then let it sit for several hours. Salting is what kills most of the pathogens, and adds flavor. Afterwards, most all of the salt is brushed off the meat, and the meat is then dunked into vinegar, for no more than 2 seconds. The vinegar helps remove some of the salt, kills a few more pathogens, and adds flavor. The meat is then seasoned. Perhaps 99% of all biltong uses coriander as a seasoning, but any seasoning can be used. Finally, the meat is dehydrated by hanging them on hooks suspended in air, in a dark cool room for about 3-4 days, with some means of air movement, usually a fan blowing.

If you compare jerky with biltong, youll find the following common elements
Both jerky and biltong requires cutting the meat, where jerky can be cut in any way, but biltong specifically cut into long thick strips.
Both jerky and biltong uses salt as a primary flavor ingredient. However, jerky is typically marinated, while biltong is salted, either by rubbing salt into the meat, or pouring copious amounts of salt on to the meat and letting it sit for several hours.
Many jerky marinades use vinegar as an ingredient, though not always required to meet the definition of jerky. Biltong, however, is typically dunked into vinegar, but only for about 2 seconds, just enough to wash some of the excess salt, and provide some additional flavor.
Both jerky and biltong is seasoned. Most jerky uses either black pepper or garlic or both. Biltong almost always uses coriander, but can also incorporate other seasoning as well.
Both jerky and biltong is dehydrated. Jerky typically uses some kind of heat source to help kill pathogens, and to expedite the drying, and takes between 4-12 hours. Biltong is always air dried by hanging them in air, in a dark cool room, with some kind of air flow, usually from a fan, for 3-4 days.

In order to be sold in the United States, jerky must have been dehydrated utilizing a heat source of at least 160 degrees F, which is the lowest heat necessary to kill bacteria. But because biltong is dehydrated in cool air, it cannot be sold as a prepared meat. Rather, it has to be sold as raw meat, and labeled as such. If you purchase biltong, the label will often come with USDA required instructions to cook the meat. But obviously, you dont want to cook it.

Some US-based companies are selling biltong that is not really biltong. Rather, theyre selling jerky. Often times youll see ostrich jerky sold as biltong, when in fact its actually just American-style jerky made from ostrich. But because South Africans often use ostrich meat for biltong, American companies will make ostrich jerky, and label it biltong.

In its purest form, jerky is simply dehydrated meat, that doesnt have to be marinated, seasoned, or anything. Levitra cheap Just dried, in any way possible. But biltong is a specific type of jerky, thats prepared, flavored, and dehydrated in a specific way.


/QUOTE

Source: Jeds Jerky
 
It is allways best to use a quality cut of meat for jerky/biltong. cuts like chuck etc become to tough to chew and wont cure properly.

Topside, Rump or silverside are perfect.
 

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