How to make Beef Jerky

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

and in our garage!

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.

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

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

Kim,

You are obviously eating the wrong cuts LOL

Just trying something different that's all

Cheers Kev

If it is any good there will be some taken to Innamincka

Naths on the trail tonight...hopefully more than a roo comes home.

Bambi Jerky?? MMMMMMMMMMM

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

kev.....bambi jerky is coming! you should see hte bottom shelf of the fridge!!!

I'll be waiting in Innamincka for some then LOL

your up late tonight kev...must be a record for you!!LOL.....bet ya not up now!!!!! 11.59pm......just finished 2nd last assignment...

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

let us know how you go....ie time in oven ect.....GOOD luck :)

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)