Good looking jerky, Frank. *pulling fork from computer screen*
Deer Jerky.
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OP
OP
Snip 13
Master Chef
I use crushed coriander seeds, dried chilli, salt and pepper on my Biltong and that tastes great. Should work for jerky too. Personally I don't like using to many spices, keep it simple is my motto.
Kathleen
Cupcake
This sounds great! Have you a recipe or pictures?
Sir_Loin_of_Beef
Chef Extraordinaire
Deer Jerky is how a start letters to my younger brother
Dawgluver
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Sir_Loin_of_Beef said:
Snip 13
Master Chef
Hi Kathleen.
This is how I make my biltong.
Ingredients
2kg of sirloin, flank or silverside (cut into 1 inch strips) Meat should have some fat, yellow fat not A grade meat with white fat.
1 cup of white grape vinegar
1 litre of water
Coarse salt
Crushed black pepper
Chilli flakes of choice
roughly ground coriander seed
First put your meat in a flat glass dish, cover with vinegar and water mix. Allow to stand in this mixture for about 3 hours. Pour off the liquid, pat meat dry with paper towel. Sprinkle liberally with spice mix. Hang on meat hooks in a cool room with a fan blowing on the meat. Takes a few days to dry, some people like it completely dry while others like myself prefer it when it's still a bit wet on the inside. Kinda like eating a steak medium. Slice into thin slices and enjoy as is or make a sandwich with fresh white bread and butter.
I've made a biltong dryer by welding a steel "cage" with mesh covering the outside to keep out bugs. I placed a few lines from end to end to hang my hooks on and built a small fan into it.
Kathleen
Cupcake
Thank you for sharing the technique for making it. I've never heard of it, but it sounds really different in a terrific way. How long will it keep?
Snip 13
Master Chef
Pleasure Kathleen
It last for ages, just like jerky does bu it does tend to dry out and have less flavour. I usually carve what I'm not going to use within a few weeks into thin bite size slices then freeze it in ziplock bags. Keeps months that way. When ready to use just thaw and enjoy!
It last for ages, just like jerky does bu it does tend to dry out and have less flavour. I usually carve what I'm not going to use within a few weeks into thin bite size slices then freeze it in ziplock bags. Keeps months that way. When ready to use just thaw and enjoy!
OP
OP
I think we mentioned getting a dehydrator in a thread somewhere. If not, we got a dehydrator.
I have done some fruit stuff in it but today is jerky day. I have 2.75 pounds (after trimming) that I marinated last night with soy and Worcestershire and a spice packet that came with the unit.
It is about 4 hours in right now. Hope this goes well.
I have done some fruit stuff in it but today is jerky day. I have 2.75 pounds (after trimming) that I marinated last night with soy and Worcestershire and a spice packet that came with the unit.
It is about 4 hours in right now. Hope this goes well.
Mmmm...I thought from the title this was like a Dear John letter...
Sounds really good, Frank. How long till you have jerky???
I had a fancy Toaster/Convection Oven come home with me today.
Sounds really good, Frank. How long till you have jerky???
I had a fancy Toaster/Convection Oven come home with me today.
Does it have a dehydrate setting? Mine does.
OP
OP
I had it in for about 10:30 hours. Which was probably about an hour too long. A little too crunchy, but it is good.
Dawgluver
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Would a piece of bread or an apple slice in a bag soften it up, like with dried brown sugar?
A couple friends make jerky with ground meat, it's pretty good.
It has warm (160 F)...nothing specific for dehydrating that I have found, yet. Still reading the manual, it weighs almost two pounds.
OP
OP
I'll have to hire someone to chew it for me
But, I would like to dry herbs and veggies in it.
Dawgluver
Chef Extraordinaire
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I work cheap! Pick me! Pick me! I've had all my shots!I'll have to hire someone to chew it for me
Try the hamburger jerky, no chewing necessary.
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