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Old 02-25-2007, 10:13 AM   #1
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My Jerky Experiment(s)

having made Biltong and dried sausages in the past, I thought I`de try my hand at "Propper" Jerky (beef).

Thus far:

a nice slab of Hip steak thinly cut from the butchers, I trimmed all the fat off although there is plenty marbleing in the meat itself.
I battered that to within an inch of it`s life with a meat hammer, and cut into strips.

marinaded with:

a table spoon and a half of muscavado sugar
2 T spoons of Liquid smoke
1 T spoon of home made Chili sauce
1 T spoon of dried Naga Chili flakes (home grown)
1 T Spoon of fresh ground black pepper.
1/4 cup of scotch whiskey

I didn`t have any soy sauce so I disolved 2 T spoons of salt in just enough beer to do the job, and then added that.

that was left to stand in the fridge a good 24 hours with occasional mixing to make sure All get`s some :)

now I took it out today, and the smell was quite different, not unpleasant, but not exactly appetising either.

I put these in a drainer and then dried all peices with kitchen towel and arranged them on a rack, I`ve had to modify the Gas oven somewhat, but NOW they`re drying Nicely and actulay LOOK like jerky around the edges

AND the smell is now much more towards how it Should be!

so far so good, I`ll update this as and When I get more Data.

This isn`t a one off experiment either, I shall be posting many more over the months with results both Good and Bad, and hopefully getting feedback from some of my Guiniue pig friends that don`t know it yet

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Old 02-25-2007, 10:20 AM   #2
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Wink

I use to make beef jerky for my son - he loves it. Just be careful with the marbled meat, the fat is waht goes rancid, store in fridge. I use to use the leanest meat I could fine, thus stays fresher longer. Good Luck with yours and do let us know how it turns out !
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Old 02-25-2007, 10:21 AM   #3
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is Brisket any good?

I planned on trying that also, but if you can save me a few shillings... :))
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Old 02-25-2007, 10:23 AM   #4
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Wink

Never used that, I like what they call here "Eye of Round" hardly any fat.
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Old 02-25-2007, 10:26 AM   #5
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I`ll google that to translate to a UK cut and tell Carl (my butcher) to get me some if he doesn`t already have it in, Thnx :)
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Old 02-25-2007, 10:30 AM   #6
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Quote:
Originally Posted by YT2095
is Brisket any good?

I planned on trying that also, but if you can save me a few shillings... :))
YT,
when I use to make it for the kids, I used flank steak..I would also imagine a good round steak well beaten would be good as well. I was always told the tougher cuts had the most flavor so I went the flank steak route.

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Old 02-25-2007, 10:32 AM   #7
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Quote:
Originally Posted by YT2095
I`ll google that to translate to a UK cut and tell Carl (my butcher) to get me some if he doesn`t already have it in, Thnx :)
No problem, the eye of round is usually the size of a grapefruit around and any length you want.
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Old 02-25-2007, 01:32 PM   #8
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well so far they`ve shrunk to Half their size and are a good deep reddy/brown and will stay flat when held at one end, although Not exactly Hard per se, I`de fail to scratch Glass with them :)

so thus far, all`s looking good :)
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Old 02-26-2007, 02:01 PM   #9
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Well, it turned out Very Well for a 1`st try, it Looks and smells authentic and the taste isn`t Bad (but can be improved much more), and the texture looks about right working from memory.

I let my Friend try it and he likes it also (even took the other peice off me).
I`m concerned about the marbeling in it though as when it was drying there was a distinct sign of fat leakage, so I expect the "eat-By" date will be within the next 3 days of this post.

I had some last night and it was also quite nice, but I know I can do MUCH better!

I`ve taken advice and seen my butcher and asked if he knows of "Round of Eye" he seemed to and I think it`s called Silverside here, the round of eye is the end part of the cut.
anyway, I got 6 slices of that, Very thin as I asked him to (I`ve got to pay him in the morning as I didn`t have any cash on me when I asked and he was closing shop).

so I`ll be starting that in the morning, and posting results in a couple of days, Oh yeah, I`ve got my Soy Sauce now too :))
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Old 03-02-2007, 12:08 PM   #10
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I`ve Nearly Cracked it!

a Cup of Soy sauce
a tablesppon of chili sauce
2 T spoons of Muscavado sugar
2 T spoons of Liquid Smoke concentrate
2 T spoons of Marmite (honestly it Works!)

I used thinly cut silverside of beef well trimmed and let that rest in a bowl with the marinade for 24 hours in the fridge.

when dried this stuff is Perfect!, and if you can`t get Marmite then Vegamite should work or even Bovril.

My friend tried some and also agrees it`s WAY better than my 1`st try and is even thinking about making his own now too :)

I think the Next batch I`ll skip on the sugar entirely, I can`t see how it enhances anything at all other than add a sweetness, which is something I don`t want with a Beef product at all (personaly).
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