How to make Beef Jerky

Submitted: Saturday, Apr 19, 2008 at 12:13
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I am going to have a go at making my own beef jerky. I have thinly sliced the meat and got it in marinade.

But the million dollar question is how long do I have it in the oven to dry it (as I don't have a dehydrator) and at what temp??

Cheers Kev
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Reply By: Best Off Road - Saturday, Apr 19, 2008 at 12:26

Saturday, Apr 19, 2008 at 12:26
Kev,

Based on the instructions I read in a dehydrator 80C is the go. It's got to get to this to kill all bacteria.

However, you'll need a thermometer as the knob on your oven is unlikely to be very accurate.

Time to cure it was about 6 hours if my memory is correct. I never got around to having a go but you've inspired me. We'll have to compare notes.

Jim.

AnswerID: 299283

Follow Up By: Kev & Darkie - Saturday, Apr 19, 2008 at 12:49

Saturday, Apr 19, 2008 at 12:49
Jim,

Although it can be messy I think that it will be well worth it, especially when you compare at how much the commercially made road kill is ;)

Cheers Kev
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Reply By: Dirty Smitty - Saturday, Apr 19, 2008 at 12:35

Saturday, Apr 19, 2008 at 12:35
I know of a fellow who uses, a carboard box a heat lamp/couple of 60 watt light globes and some aluminium (spelling?) foil/backing tray and a rack.

Never tried it myself but if you do a search on the subject it think its a practice used in Africa.

Regards,
Smitty.
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Follow Up By: Kiwi & "Mahindra" - Saturday, Apr 19, 2008 at 18:57

Saturday, Apr 19, 2008 at 18:57
and in our garage!
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Reply By: Dirty Smitty - Saturday, Apr 19, 2008 at 12:35

Saturday, Apr 19, 2008 at 12:35
Sorry, baking tray.
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Reply By: mattie - Saturday, Apr 19, 2008 at 14:09

Saturday, Apr 19, 2008 at 14:09
Hi Kev
The best person to ask is a South African as i am led to believe that it may have originated or is very popular in there country, we will have a look for the recipe that we have which is supposed to be very good!!!! if we can find it i will post it(the brew in question is a South African recipe but there is hundreds of different recipes no doubt, the people that gave us the brew were from S.A. and use it).
I have also heard of people doing the drying part in the microwave? but have not seen or know the person just second hand info.

Mattie
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Follow Up By: John R (SA) - Saturday, Apr 19, 2008 at 14:28

Saturday, Apr 19, 2008 at 14:28
South Africans call it Biltong, and it differs a bit from jerky.

Rather than turning little bits of meat in to leather (pardon my lack of appreciation for jerky, but once I tried biltong I've never been near jerky again!), an approximate summary of biltong;

- cut lumps of meat (not sure if they use fillet/sirloin, rump etc . . . given that it's often made from kudu etc, it probably comes down to whatever you've got!) cut in to lumps approximately (very approximate) 30cm x 6cm x 2.5cm.

- marinate in spices (this is the important bit - not sure what spices they use, and like all good grandmother's they vary significantly)

- hang in a bug proof, well ventiltaed box (say timber frame with fly wire all round) till dry.

I'm unsure of drying and marinating times, but do know that fans are sometimes used during drying to keep the air circulation up.

When finished, the meat has shrunk a bit, but it's still a decent slab. Brown to look at, but still red in the centre. Quite different to my experience with jerky.
You cut thin bits off as you go. Much more tender and yummy than jerky, in my opinion!

Have a crack at making it one day. I'm sure google will help with more details than I can provide.
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Follow Up By: Willem - Saturday, Apr 19, 2008 at 17:07

Saturday, Apr 19, 2008 at 17:07
John


Pretty spot on there with your detail

Salt the meat, marinate in vinegar for a time( I forget how long now ) and then sprinkle spices on ( maybe Coriander or Fennel ) and hang up to dry in a cool, fly-proof place or a meat safe. Takes about 3 weeks to cure. You need a dry climate to do this like Central Australia.

We tried when in Alice with Kangaroo, Camel and Beef. The Camel dried out an became mummyfied. The Kangaroo shrivelled away and the beef was edible...sort of...

Biltong...the more you eat, the more beer you quaff....and its neverending....LOL

Yes, Jerky is'nt all that exciting.




Cheers
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Reply By: Member - Kiwi Kia - Saturday, Apr 19, 2008 at 14:32

Saturday, Apr 19, 2008 at 14:32
Do a Google search - hundreds of recipes there.
AnswerID: 299291

Follow Up By: Member - Kiwi Kia - Saturday, Apr 19, 2008 at 15:35

Saturday, Apr 19, 2008 at 15:35
Here are a couple of web sites that may interest you. One advises using boiling water to kill bacteria before drying and the other uses minced beef and has a short video.


http://www.texascooking.com/features/dec2002makingjerky.htm

http://www.leeners.com/jerkyrecipes.html



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Reply By: takenbyaliens - Saturday, Apr 19, 2008 at 15:50

Saturday, Apr 19, 2008 at 15:50
Biltong is the go. Go to www.biltongbox.com
all you need to know.
According to modern astronomers, space is finite..a very comforting thought particularly for people who can never remember where they left things

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Reply By: Member - Kim M (VIC) - Saturday, Apr 19, 2008 at 17:17

Saturday, Apr 19, 2008 at 17:17
Kev

Why on earth would you want to. The stuff tastes like crap.

Regards

Kim
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Follow Up By: Kev & Darkie - Saturday, Apr 19, 2008 at 17:44

Saturday, Apr 19, 2008 at 17:44
Kim,

You are obviously eating the wrong cuts LOL

Just trying something different that's all

Cheers Kev
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Reply By: Member - Tim - Stratford (VIC) - Saturday, Apr 19, 2008 at 17:47

Saturday, Apr 19, 2008 at 17:47
Kev,

For a different marinade try the dry spices - lemon/myrtle comes to mind when a mate did it. Didn't dry out too much and has a bit of 'zip'.

PS - his was done in a dehydrator


Tim - Stratford.
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Reply By: Kiwi & "Mahindra" - Saturday, Apr 19, 2008 at 18:23

Saturday, Apr 19, 2008 at 18:23
Do Nathans trick....cover it in salt and what ever else and peg it to the clothes line!!! Except I think that he gave up on that idea after Tigger ate most of it!!LOL!!

Let me know how it goes and Ill let nath know.....
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Follow Up By: Kev & Darkie - Saturday, Apr 19, 2008 at 18:29

Saturday, Apr 19, 2008 at 18:29
If it is any good there will be some taken to Innamincka
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Follow Up By: Kiwi & "Mahindra" - Saturday, Apr 19, 2008 at 18:58

Saturday, Apr 19, 2008 at 18:58
Naths on the trail tonight...hopefully more than a roo comes home.
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Follow Up By: Kev & Darkie - Saturday, Apr 19, 2008 at 19:02

Saturday, Apr 19, 2008 at 19:02
Bambi Jerky?? MMMMMMMMMMM
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Follow Up By: Member - SNAKE (RAOUL) QLD - Saturday, Apr 19, 2008 at 20:37

Saturday, Apr 19, 2008 at 20:37
Hi All I have been making my own Jerky for some years and I think it tastes great: Rump steak cut into 6 inch strips about a quarter inch thick and an inch wide.Marinade: 1Cup Light Soy Sauce,1Cup Brown Sugar,Masterfoods Lemon & Pepper Seasoning I use 1x18g bottle,1 tablespoon Garlic Powder,BBQ Sprinkle (some call it BBQ salt),1 teaspoon Tabasco. Mix it together in a deep bowl and marinate the meat for 24-36 hours turning it a few times,place the meat on a rack to let the marinade drip off and place in a food dehydrator until done to your taste.BeauDiffull. Cheers Snake and Josie
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Follow Up By: Kiwi & "Mahindra" - Wednesday, May 14, 2008 at 20:20

Wednesday, May 14, 2008 at 20:20
kev.....bambi jerky is coming! you should see hte bottom shelf of the fridge!!!
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Follow Up By: Kev & Darkie - Wednesday, May 14, 2008 at 20:25

Wednesday, May 14, 2008 at 20:25
I'll be waiting in Innamincka for some then LOL
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Follow Up By: Kiwi & "Mahindra" - Wednesday, May 14, 2008 at 23:59

Wednesday, May 14, 2008 at 23:59
your up late tonight kev...must be a record for you!!LOL.....bet ya not up now!!!!! 11.59pm......just finished 2nd last assignment...
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Reply By: S&N - Saturday, Apr 19, 2008 at 23:42

Saturday, Apr 19, 2008 at 23:42
hi there, i use a dehydrator and this is my recipe;

1 Kg beef cut into strips
8 Tbsp soy sauce
8 Tbsp Worcestershire sauce
½ tsp black pepper (cracked)
4 tsp crushed garlic
1 Tbsp salt
1 Tbsp crushed ginger
2 Tbsp curry powder
½ tsp hot chili powder

Marinade for 12-24 hrs. then dehydrate for 12-24 hrs

what you do is print this off and follow it exactly, and try it. next time you print it off again but alter 1 or 2 ingredients and mark it down (date the top of the page so you always know which was the original etc....

also you can go to http://www.usafoods.com.au/c13/sauces-spice-seasoning/
and they sell a few different LIQUID WOODSMOKE's, you put a bit in the marinade and it tastes like it has been wood smoked. i havent tried it yet but will very soon.


P.S. my recipe is good if you like it to give you a slight burn on the lips, a bit spicy, sounds bad, tastes great!
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Reply By: stefan P (Penrith NSW) - Sunday, Apr 20, 2008 at 15:01

Sunday, Apr 20, 2008 at 15:01
Go for it Kev......I hate to admit it but I love the stuff too, I like a chilli jerky myself.....you have inspired me as well.

Cheers Stefan
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Follow Up By: Kev & Darkie - Sunday, Apr 20, 2008 at 15:06

Sunday, Apr 20, 2008 at 15:06
Stefan,

I have just finished putting it in the oven to dry, mmmmmmmmm Garlic Honey Soy with a hint of chilli.

I have just been told that if it works in the oven then I may get an early B day present, a dehydrator, before we head to Innaminka so I can really get into it.

Cheers Kev
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Follow Up By: stefan P (Penrith NSW) - Sunday, Apr 20, 2008 at 15:09

Sunday, Apr 20, 2008 at 15:09
let us know how you go....ie time in oven ect.....GOOD luck :)
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Reply By: Kev & Darkie - Sunday, Apr 20, 2008 at 19:56

Sunday, Apr 20, 2008 at 19:56
Well it was a success, Sam has now hidden the Jerky on me as I was chomping my way through the lot LOL

So it looks like I will be getting a dehydrator and doing it that way in the future.

Thanks to all for your input and I will try all your recipes and may have some to take to Innamincka (if I don't eat it all on the road trip there).

Cheers Kev
Russell Coight:
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Follow Up By: S&N - Sunday, Apr 20, 2008 at 22:25

Sunday, Apr 20, 2008 at 22:25
don't eat it all too quickly. i ate a batch coming down from Sydney to Melbourne overnight, and i will tell you.......your pee will stink of protein! (not a good smell)
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Reply By: Stoutman - Monday, Apr 21, 2008 at 15:06

Monday, Apr 21, 2008 at 15:06
All answers at my website www.countrybrewer.com.au
Contact the Bathurst store
The Bigfella
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