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Thread: Jerky recipes

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    The 747 Winnie's Avatar
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    Jerky recipes

    Hey guys, bought myself a dehydrator for making jerky. Will start out with beef but want to get my hand on some venison too.
    Anybody else making their own jerky and want to share some recipes for marinade and tips on making some kick ass jerky?
    Last edited by Winnie; 28th March 2016 at 01:33 PM.

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    Patrol God taslucas's Avatar
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    Mmm ass jerky

    >>>tappin from tassie
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    Patrol God threedogs's Avatar
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    good stuff love Jerky do can yo put a pic of the dehydrator if possible
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    The 747 Winnie's Avatar
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    Quote Originally Posted by threedogs View Post
    good stuff love Jerky do can yo put a pic of the dehydrator if possible
    Just a sunbeam dehydrator, I'm waiting on delivery now.

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    SPAMINATOR growler2058's Avatar
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    Im making a box to do my own Biltong.

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    Patrol God threedogs's Avatar
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    surely Kallen will have a few recipes
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    SUCH IS LIFE Maxhead's Avatar
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    Christmas ham works a treat as well. Anything you use, half freeze the meet so you can cut nice thin slices easily
    I just marinade the meat in any sauce I like for 24hrs...mostly chili of course..lol
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    The 747 Winnie's Avatar
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    Quote Originally Posted by Nisshead View Post
    Christmas ham works a treat as well. Anything you use, half freeze the meet so you can cut nice thin slices easily
    I just marinade the meat in any sauce I like for 24hrs...mostly chili of course..lol
    Mum makes a wicked Worcestershire sauce and I've got bottles and bottles of it so I'll use a fair bit of that I reckon

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    Maxhead (28th March 2016)

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    Patrol God taslucas's Avatar
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    Quote Originally Posted by Winnie View Post
    Mum makes a wicked Worcestershire sauce and I've got bottles and bottles of it so I'll use a fair bit of that I reckon
    Just watch that the Worcestershire doesn't end up too salty. Also, the meat doesn't have too be cut overly thin as it shrinks quite a lot

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    The 747 Winnie's Avatar
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    Quote Originally Posted by taslucas View Post
    Just watch that the Worcestershire doesn't end up too salty. Also, the meat doesn't have too be cut overly thin as it shrinks quite a lot

    >>>tappin from tassie
    They say you should use as much salt as possible to cure the meat and kill bacteria.
    The Worcestershire isn't too salty anyway, it's sweet and fruity and tastes bloody awesome. Makes a crappy steak more edible

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