Jerky - make your own?

[kinderscout]

A good place to start for all the bits and bobs for meat processing ( bacon,sausage, blackpudding jerky, etc) is designasausage.com.

[TurtleWoods72]

Now I have another project to not get round to doing!

 

[sloth]

So far not entirely successful rather than gas mark 2 or 3 with the door ajar, I went for 1/2 gas mark with the door shut. After 2 hours the smaller bits at the top were verging on burnt! Door then propped open...

The thicker bits, and those lower down might be ok yet - 4 hours in and still a bit juicy and not quite ready, but the thinner bits and where they have been hung over the metal rack are just about dry already.

Flavours seem ok though. Next time 1. Must prop door open! 2. Slice all the same size. 3. Maybe try laying flat, rather than hanging?

Pics to follow later...

[sloth]

Well it's edible, just! Mostly a bit like leather, but with good flavour. The thickest cut bits aren't too bad.

[kev7937]

Doesn't look too bad to me, shutting the oven door was prob the mistake.

 

I guess a fan oven would be the best way to go.

 

Isn't it supposed to be a bit leathery ? Gives yer jaw something to do. Did you cut down or across the grain?

[sloth]

Definitely open the door from the start next time, and it should be a bit chewy but this is extreme! Mostly cut across the grain. Will go a bit spicier next time, chipotle and habenero pastes taste good, but I've got some frozen jolokia chillies which should kick it up a gear...

[kev7937]

I'm def itching to get a batch on the go again, I've got all sorts of bits in the cupboard that need using up, thinking about chilli and coke marinade to sweeten it up a tad.

 

Just need to get a decent rack to hang it off, need some old oven shelves maybe

[sloth]

I thought where I've folded them over the wire rack wasn't the best option, it meant those points got hot and the folded bits were double thickness. I'm planning on using long wooden skewers next time, then I can hang them all nice and straight.

On this only experience, using a standard soy sauce, cider vinegar and Lee & perrins marinade and one made up on the spot, I preferred my own concoction. I think it had a splash of stout, a splash of red wine, some soy sauce, a little cider vinegar, a bit of tomato paste, chipotle paste and habenero paste, a few tsp smoked paprika, dried parsley, diced onion, crushed garlic glove, a heaped tsp of cocoa and plenty of cracked black pepper. It was very thick and rich, but could do with a bit more heat next time. Let us know how you get on

[kev7937]

Two half price roasting joints in the freezer for 10 ish hrs

 

[ATTACH]178349[/ATTACH]

 

 

Just about guessed it right spot on texture for slicing thin

 

[ATTACH]178350[/ATTACH]

 

Picked this up at the chilli festival last yr but was a bit too thick so watered down with a bit of white vinegar and chucked some extra chilli in and various other bits I fancied.

 

[ATTACH]178351[/ATTACH]

 

Bout 36 hrs in fridge

 

 

 

Stove will soon be shut right down, not sure on timings its sliced pretty thick but tomorrow mornings a good bet I reckon

[kev7937]

Stoopid photos didn't load from draft