Spicy Belch Jerky

[NinjaDeke]

Here is my recipe for jerky =D.
No bull, easy to make taste good can get all the ingredients from your local supermarket and butcher.

Utensils & Appliances
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1x de-hydrater / similar device (can use an oven set at 60-80*c, w/ door left few centremeters ajar. But will need to be left on for several hours).
1x set of measures utensils.
1x zip-lock bag or container (marinating).


Ingredients
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View attachment 78292

1 - Top-side beef roast.
400g - Pure 100% Honey.
1 cup - Soy Sauce.
1/3 cup - Worcestershire Sauce.
1/3 cup - Onion flakes.
1 Tbsp - Cracked peppercorns .
1 Tbsp - Season all .
2 tspn - Cayenne pepper.

Method
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1) Preparing the marinade marinade
1.1- Combine all ingredients in ziplock bag / container.







1.2- thoroughly mix the ingredients together this is why I prefer a ziplock bag, the honey is obviously very viscous and needs to be kneaded for a while so it mixes properly.



2) Preparing the meat
2.1- Freeze the beef for approx. 2 hours this will help facilitate slicing.


2.2- Trim all the fat from the meat. Fat will not dehydrate so if you don't trim it, it will fester.



2.3- Slice meat into jerky sized strips or pieces. I cut my pieces about 1/8"inch thickness. However really this is just personal preference a lot of people prefer to cut perpendicular to the muscle fibres as it helps when biting off the jerky once dehydrated.



3) Marinating the cuts.
3.1- Place all the cuts into the marinade and make sure they're well coated.


3.2- Seal the bag/container and place in fridge, flip if at all possible every so often. Try and remove all air from ziplock bags before sealing this will help w/ marination.

3.3- I usually marinate overnight however this is once again a preference thing.


4) Dehydrate
4.1- Evenly space your marinated cuts on your dehydrated racks or similar device.


4.2- I dehydrated this batch from 7am until about 7pm that night.
This batch began to sweat after about 24hours.


5) Eat & Enjoy.


So far I've had nothing but good feed back about this jerky, please feel free to leave feed back or suggestions and pictures of your own results.

Hope you enjoy, this is my first post.

Kind regards,
NinjaDeke

 

[meathead]

Great guide
What temp do you set your dehydrator to?

 

[sp0rk]

Pretty close to what I use for my jerky, only I chuck a little BBQ in and a lot more chilli (usually some sriracha and naga paste)
I also find a little squirt of liquid smoke is amazing, I take a small bottle into my butcher and pay him a few dollars to get some from his big bulk container, otherwise buying it is stupid expensive

 

[Ducatiboy stu]

I pretty much do the same, except I use corned silverside and do mine in the oven at about 80-90*c for at least 6 hrs

 

[sp0rk]

Oh yeah, I also use silverside, but unsalted

 

[tugger]

I have found skirt steak also known as flank works well.
I also use the pre cut beef cubes from the butcher to do jerky chunks.
The beef strog also is an easy option when feeling lazy.
I make 2 batches a week for the boys at work
The marinade I make is all chilli. Hot stuff.

 

[shaunous]

Thats alot of honey...

 

[manticle]

Belch or beef?

 

[Milky]

Belch or beef?

Hah! Belch!

 

[kuzzy]

NinjaDeke - I will bring my chilli' over in the morning so you can dry them Out for your next round of belch jerky.

 

[Dave70]

I'm not above using minute steak either. Pretty much the same cut and a real time saver.
If your butcher cuts his on the thick side however you may need to give it a slight pounding to get the required thickness.
Pounding my own meat.
Something I'm also not above.

 

[NinjaDeke]

@meathead: I had mine on Max (75*c) and even that took all day to dehydrate I'm considering leaving my next batch overnight.

 

[NinjaDeke]

I like the sound of silverside, however I don't actually like the taste of silverside normally. What it's flavour compared to beef jerky when dehydrated.

 

[QldKev]

Silverside taste more like the commercial ones like Nobbys Beef Jerky.
I prefer the taste of a slow dehydration, if you get it too hot it tends to give it more a cooked taste. In my case I keep the dehydrator almost on min, or use my homemade jerky box.

Here's some other recipe ideas for jerky

If you don't have a dehydrator here's my homemade jerky box

 

[shaunous]

Silverside the cut of meat, not silverside the corned cured meat.

 

[NinjaDeke]

@Shaunous: I see, I see. Thanks
I was keen to try a longer dehydration I'll just do it on low as well !

 

[Camo6]

Hey ho you pack of jerky lovers. Finally got around to giving this a go with an old food dehydrator I borrowed off the old man. Bought a cut of silverside tonight and after marinating and bagging it up I wondered whether the marbling was a bit excessive for jerky? Any experts in the house?