Roadhouse Snacks

Hi Marc:

Happy New Year. Let Google be your friend. Lots of Jerky recipes online. We make ours, and are helped by having an electric food dryer/dehydrator, but in earlier times it was just put in the sun for a day or two.

I agree iwth you, it's terrific stuff. I also 'discovered' it in a Roadhouse.

Cheers
Jack

Hi Marc,
G'Day.... google 'make jerky' or 'jerky recepies'.
Have a great New Year
Regards
Tony H

Hi Again

My apologies, I should have been more specific. There are a variety of recipes on line and in Google, but some ingredients are called for which, owing to my geographic location, I cannot get until I get back to Kununurra.

I amk hoping that some of the members may know a decent way of getting jerky together at home, without the fancy recipes.

Cheers

Guy I work with makes his own and his method is pretty simple.
He uses rump steak cut into thin slices he threads them onto metal skewers which he then suspends inside a largish cardboard box lid down bottom up, under which he places a fan forced electric heater turned to maximum heat. He reckons he can do a batch in a couple of hours this way.

He marinates his with booze but seeing as you are a non drinker, marinate it in whatever takes your fancy.

Other mates son does a couple of kilos at a time but uses a dehydrator. Playing cards one night we polished of about a kilo of the stuff. Tasted better than the pizza we'd ordered.

Have a look at Archived Thread # 56773. Good info from some former/current members.

I have the sunbeam dehydrator and it works a treat.

I love beef jerky.

You have to make sure you cut the beef thin, i llike it about 3mm thick though. Also need fat free meat, which can be hard with Kimberley beef. I use topside/roast myself. Fat will turn the meat rancid quick and wont taste as good. Also need a far bit of salt content in the marinade, so i use Soy sauce and Worcestershire sauce. Also the meat halves when done too, so 1kg of beef truns into 500g of beef jerky. I do about 1kg at a time, slice it up day before, marinade overnight and put on in mnorning for about 5-7 hours. Depends on the humidity, one day it only took 4 hours and the next it took 6 with the same meat off the same beast. It takes maybe 2 or 3 goes to get the hang of it, leave it too long it goes too dry, too short and its too tough and wont laste long as its not fully done.

I like to marinade mine in, soy sauce, worcesteshire, garlic, chopped chilli or jar chilli, pepper and sweet chilli sauce. Anything will work though, if meat is bit tough i add some vinegar also. Vegemite works a treat too.

You can do fruits in them too, good to go out and grab a heap of fruit while there around and dehydrate them, then you can freeze them or leave them in sealed containers or bags and good for months. Fruit lijke mangoes and apricots are nice whe done.These would be perfect for you Marc, as you could just leave a few in the car for trips or when ya working etc, dont need a fridge or anything then.

Mark,
Here is the relevant bit from a link you could not open.

How to make it
--------------------------------------------------------------------------------
Cut steak lengthwise with grain into long strips, no more than 1/4-inch thick.
Toss with soy sauce.
Arrange beef strips in a single layer on a wire rack placed on baking sheet.
Sprinkle with garlic salt and lemon pepper.
Place second rack over beef and flip over.
Remove top rack.
Sprinkle again with seasonings.
Bake (140 in Dehydrator) in very slow oven (as low as it will go.) 6 to 8
hours.
Start checking at about 6 hrs.
( Lean fresh brisket or lean bottom round can also be used.)

Hi Marc

I have connections with a small manufacturing company ..I am on the factory floor each week and whilst I am not involved directly in their production (but i happily eat the product !).....they do manufacture both Biltong and Jerky commercialy.......it is kept very simple and the producct is brilliant.......they use dehydrators and also ovens.........both work brilliantly

Considering your location and the the impossibilty of you doing anything other than for private use i am more than happy to assist you by asking the foreman answers to any issues you may have.......in fact one of the staff makes his own at home............so what I am saying is if you need some anwers or a start then mess me and I will source the answers for you........

I do know they pay great attention to the final moisture content....obviously this is relevant to its keeping qualities and food safety

I know they will give me the good oil quite freely for you......that is the sort of people they are........

Marc i live close to many stores,happy to purchase and send you a dehydrator please confirm via my email ...timfitzgerald2008@hotmail.com