Home Made Jerky

[Lazurus]

I seem to be spending a small fortune on this stuff, so going to have ago myself, sounds simple enough, slice meat 1/4" thick strips marinade, and hang in oven for about 4 hours on 160 degrees with the door open a tad.

 

Anyone else tried it? If so which cut of beef is best and any recipes for the marinade?

 

S.

[donnk]

yep make loads, I use brisket as its cheap.

 

Best to part freeze it to make easier to slice. I use 70:30 dark soy brown sugar.

 

I cold smoke mine overnight then in the oven on lowest setting with a teatowel keeping door adjar until its done.

[Lazurus]

yep make loads, I use brisket as its cheap.

 

Best to part freeze it to make easier to slice. I use 70:30 dark soy brown sugar.

 

I cold smoke mine overnight then in the oven on lowest setting with a teatowel keeping door adjar until its done.

 

Hows the cold smoking work what do you use?

[Peter]

I've got a proper little dehydrator, you can do a good size batch in one go as it's got 5 racks.

[Joe Newton]

I've got a proper little dehydrator, you can do a good size batch in one go as it's got 5 racks.

 

 

Where'd you get that from Peter?

 

What cut do you use, and what marinade?

[Peter]

Wife ordered it, I can ask her to order you one if you want?

 

Tried a few marinades, don't like the really sweet ones but anything with teriyaki and or chilli is good.

 

Silverside or brisket are good, any cheap tough cut but as little fat as possible as you trim it all out anyway.

[Joe Newton]

Wife ordered it, I can ask her to order you one if you want?

 

Tried a few marinades, don't like the really sweet ones but anything with teriyaki and or chilli is good.

 

Silverside or brisket are good, any cheap tough cut but as little fat as possible as you trim it all out anyway.

 

 

How much was it?

 

To be honest it'll pay for itself no matter what.

[Pinkfoot]

My first attempt at dry cured ham.

I attempted to cold smoke it with apple wood in my kiln but the temperature went too high so it ended up hot smoked .

It's perhaps a little too salty but not far off.

I really wanted proper big hams but ended up with these .

I intend to get some proper hams next time.

[Vespasian]

Looked into this sort of thing a couple of years back for when I went hiking.. A dehydrator seems a must...

 

They're about hundred quid for a good one..

[Peter]

This is the one we have.

 

https://www.ebay.co.uk/itm/232000149348