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?
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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?
Mmm ass jerky
>>>tappin from tassie
good stuff love Jerky do can yo put a pic of the dehydrator if possible
Im making a box to do my own Biltong.
surely Kallen will have a few recipes
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
Just a sunbeam dehydrator, I'm waiting on delivery now.Quote:
Originally Posted by threedogs
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 reckonQuote:
Originally Posted by Nisshead
Maybe get yourself a sushimi knife
boy can you cut thin slices with those knives,
come in left and right handed
http://www.ebay.com.au/itm/Teruhide-...8AAOSweW5VPf83
I'll just do what Krisso said and partly freeze the meat so it is easy to slice.Quote:
Originally Posted by threedogs
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 lotQuote:
Originally Posted by Winnie
>>>tappin from tassie
They say you should use as much salt as possible to cure the meat and kill bacteria.Quote:
Originally Posted by taslucas
The Worcestershire isn't too salty anyway, it's sweet and fruity and tastes bloody awesome. Makes a crappy steak more edible[emoji14]
Yeah that's weird. A mate experimented with lots of bought marinades and some ended up really really salty and not nice to eat.
>>>tappin from tassie
Marinating steak and cooking it properly makes crappy steak more edible too lol
>>>tappin from tassie
Marinating a steak can ruin a great steak too.Quote:
Originally Posted by taslucas
Depends what you use. A marinade isn't only a sweet sticky blob out of a bottle. It can be as simple as olive oil, garlic, salt and pepper.
>>>tappin from tassie
I always use olive oil, salt and pepper but a crappy steak is a crappy steak! Lol
Try some garlic and rosemary. I hope you don't cook them well done?Quote:
Originally Posted by Winnie
>>>tappin from tassie
What do you think I am!? Well done is down right disrespectful!Quote:
Originally Posted by taslucas
Though in saying that, this thread was about drying the absolute bejeezus out of beef soooooo...
Haha yep.
Just asked a mate that did a fair bit of jerky last year. His favourite was mint lamb. He bought mint sauce from the shop (the thin vinegary stuff) But he said the down side is that fat free lamb is pretty expensive.
>>>tappin from tassie
I use this for beef and roo. Ust to use a dehydrator, now I use a smoker.
https://www.himtnjerky.com/Original-...Jerky-Kit.html
Got some beef marinating now, in mums home made Worcestershire sauce, little bit of soy sauce, chilli, paprika and salt and pepper. Will do the dehydrating tomorrow but should turn out awesome!
@ Winnie would you use those mandolins to cut the meat thin.
Or just use an electric job like the deli section use ??
The butcher sliced it for me, I just had to cut it into strips.
Fingers crossed. Let us know if you start power sh1tt1ng after the first tasteQuote:
Originally Posted by Winnie
Hahaha. You'll hear about it.Quote:
Originally Posted by growler2058
Dont forget the funny fotersQuote:
Originally Posted by Winnie
Well I'm sure you're disappointed but the jerky turned out great. Tastes awesome!Quote:
Originally Posted by growler2058
We'll see in 4-6hrsQuote:
Originally Posted by Winnie
Looks like it was a successQuote:
Originally Posted by growler2058
Awesome. Pics?
>>>tappin from tassie
I've made it a few times.. but in the smoker..
I cut my beef at about 6mm thick.. and then into strips about 50mm wide..
I cook mine threw untill stiff but bends.. when you bend it it gets a white fracture line to it..
I like mine a bit chewy so this once rested works well for me..
My problem is production size..
It's usually all gone in a day or 2...
Not much left... LolQuote:
Originally Posted by taslucas
Was 1kg of beef, made about 400g of jerky
Missing pic... http://www.nissanpatrol.com.au/forum...2016/04/14.jpg
Made a few more batches the last few days. Done a honey soy flavour, not the best but edible.
A Brazilian BBQ one too which is nice but the flavours didn't really get into the meat much. And I made more of the Worcestershire one which kicks ass