Jerky

[Nick Waring]

Hi guys, im trying to make some beef jerky today. and was just wondering if anyone else makes jerky, or tried to make jerky.

 

If so i would like to know,

 

what process you went through,

how you dehydrated it, oven? dehydrator?

 

etc.

 

If got my beef jerky in the oven at the moment, on 75 with the door open a little, and seems to be doing the job. should be ready within the next hour or so.

 

Here is a pic of the Beef in the marinade from last night.

[Mick Stockbridge]

Good stuff Nick. Never made it before so can't offer any advice but I'd be more than interested in how it turns out....

[alex_m]

i love jerky, keep us posted!

[armchairarborist]

i saw a programme on it once, think they slice it a tad thinner than that (more like bacon), about 150g of beef makes 100g jerky, thats all i know. oh drove past a place in california selling salmon jerky so it seems anything is possible.

[Mike Hill]

I made some years ago.

 

I cut some Venison into Strips,marinated it in Soya Sauce and Cumin.Hung it up off a Frame I made from the Ceiling in the Kitchen.

 

Tasted great with a Beer!

[Chris Sheppard]

I've had a couple of goes, once in the oven and once just air dried on the side in the kitchen.

 

the air dried was the nicer, less tough, but the key thing is to cut across the "grain" of the meat as it breaks up easier and less chewy.

[slack ma girdle]

The thinner the meat, and the slower it is dried out the better the end product (which is why it is cured with some form salt before drying). Air dried give the best results, but our climate is toooooooo damp. The best result i have had was in a drying box (24"x12") using an eighty watt bulb, that had 4 ventalation holes around the top.

Happy chomping

[Nick Waring]

and here is the end result.

 

Im going to leave it over night then it should all be ready.

[Mick Stockbridge]

That looks burnt to me. Stick to tree work Nick.....

[armchairarborist]

:drool:perfect, thats the exact same colour everything i cook ends up:thumbup: