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