Thread: Anyone make their own Jerky or Biltong?

Elder wrote:
> I'm not a regular poster here but I do try to contribute when I have
> something useful to add.
>
> I love beef jerky but I can usually only get the prepacked stuff from
> one or two supermarket brands in the UK.
>
> I've seen one or two recipes for the marinade for Jerky, and a method
> for oven drying that does it quickly (about 8 hours) and appears to
> evenly dry it so keeps properly without refrigeration, as it should.
>
> So what does everyone make meat wise
> and how do you do it dehydrator, smoker, oven?
> What flavouring?

I make it in a dehydrator. Every once in a while, I'll use a smoker
because I like it better with smoke, but it's not *that* much better.
Just lean beef, salt, brown sugar, and fresh-ground black pepper
(sometimes I add a little cayenne pepper or ground nutmeg.) I think
most beef jerky recipes have way too many ingredients, just for the sake
of making it complicated.

> My plan is to buy close to date reduced lean meat from the supermarket,
> not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
> it the same day.

That's a good plan.

> Could you make jerky out of Lamb or would the meat be too fatty to dry
> properly? It is rare that we get gamer meat like venison reduced, but
> there is quite often steaks and joints of beef.

No idea about using lamb.

Best regards,
Bob

In article <[email protected]>, [email protected]
says...
> Elder wrote:
> > I'm not a regular poster here but I do try to contribute when I have
> > something useful to add.
> >
> > I love beef jerky but I can usually only get the prepacked stuff from
> > one or two supermarket brands in the UK.
> >
> > I've seen one or two recipes for the marinade for Jerky, and a method
> > for oven drying that does it quickly (about 8 hours) and appears to
> > evenly dry it so keeps properly without refrigeration, as it should.
> >
> > So what does everyone make meat wise
> > and how do you do it dehydrator, smoker, oven?
> > What flavouring?
>
> I make it in a dehydrator. Every once in a while, I'll use a smoker
> because I like it better with smoke, but it's not *that* much better.
> Just lean beef, salt, brown sugar, and fresh-ground black pepper
> (sometimes I add a little cayenne pepper or ground nutmeg.) I think
> most beef jerky recipes have way too many ingredients, just for the sake
> of making it complicated.
>
> > My plan is to buy close to date reduced lean meat from the supermarket,
> > not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
> > it the same day.
>
> That's a good plan.
>
> > Could you make jerky out of Lamb or would the meat be too fatty to dry
> > properly? It is rare that we get gamer meat like venison reduced, but
> > there is quite often steaks and joints of beef.
>
> No idea about using lamb.
>
> Best regards,
> Bob
>
Thanks bob, pretty much as I had planned to flavour it, with maybe
liquid smoke added because I don't yet have a smoker. Yes, I like the
smoked flavour too.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

"Elder" <[email protected]> wrote in message
news:[email protected] t...
> I'm not a regular poster here but I do try to contribute when I have
> something useful to add.
>
> I love beef jerky but I can usually only get the prepacked stuff from
> one or two supermarket brands in the UK.
>
> I've seen one or two recipes for the marinade for Jerky, and a method
> for oven drying that does it quickly (about 8 hours) and appears to
> evenly dry it so keeps properly without refrigeration, as it should.
>
> So what does everyone make meat wise
> and how do you do it dehydrator, smoker, oven?
> What flavouring?

I use a smoker ( side fire box) This Christmas I made jerky from 40 Lbs of
"American London Broil" which is Round steak cut about 1 21/2 to 2" thick.

Soy Worcestershire, pepper, onion & garlic + a pinch of sugar + a pinch of
dried chili peppers (some of the jerky) Before I used the smoker, I would
add liquid smoke to the curing liquid.


> My plan is to buy close to date reduced lean meat from the supermarket,
> not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
> it the same day.


Not a bad plan but you need quite lean beef.

> Could you make jerky out of Lamb or would the meat be too fatty to dry
> properly? It is rare that we get gamer meat like venison reduced, but
> there is quite often steaks and joints of beef.


You can make jerky from any red meat or fish

The trick is to pick lean cuts. and slice cross grain.

Dimitri

In article <%x3Nl.3815$[email protected]>,
[email protected] says...
>
> "Elder" <[email protected]> wrote in message
> news:[email protected] t...
> > I'm not a regular poster here but I do try to contribute when I have
> > something useful to add.
> >
> > I love beef jerky but I can usually only get the prepacked stuff from
> > one or two supermarket brands in the UK.
> >
> > I've seen one or two recipes for the marinade for Jerky, and a method
> > for oven drying that does it quickly (about 8 hours) and appears to
> > evenly dry it so keeps properly without refrigeration, as it should.
> >
> > So what does everyone make meat wise
> > and how do you do it dehydrator, smoker, oven?
> > What flavouring?
>
> I use a smoker ( side fire box) This Christmas I made jerky from 40 Lbs of
> "American London Broil" which is Round steak cut about 1 21/2 to 2" thick.
>
> Soy Worcestershire, pepper, onion & garlic + a pinch of sugar + a pinch of
> dried chili peppers (some of the jerky) Before I used the smoker, I would
> add liquid smoke to the curing liquid.
>
>
> > My plan is to buy close to date reduced lean meat from the supermarket,
> > not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
> > it the same day.
>
>
> Not a bad plan but you need quite lean beef.
>
> > Could you make jerky out of Lamb or would the meat be too fatty to dry
> > properly? It is rare that we get gamer meat like venison reduced, but
> > there is quite often steaks and joints of beef.
>
>
> You can make jerky from any red meat or fish
>
> The trick is to pick lean cuts. and slice cross grain.
>
> Dimitri
>
>
>
Excellent thanks. I'm quite looking forward to trying this now.
I know about using the leaner cuts to avoid the meat going rancid from
the fat as it spoils.

That was why the oven approach seemed like a good idea for me, enough
heat to slowly render any fats out as it speeds up the drying time to an
overnight process instead of taking a week to do in a warm airing
cupboard or a dehydrator.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

Elder wrote:
> In article <%x3Nl.3815$[email protected]>,
> [email protected] says...
>> "Elder" <[email protected]> wrote in message
>> news:[email protected] t...
>>> I'm not a regular poster here but I do try to contribute when I have
>>> something useful to add.
>>>
>>> I love beef jerky but I can usually only get the prepacked stuff from
>>> one or two supermarket brands in the UK.
>>>
>>> I've seen one or two recipes for the marinade for Jerky, and a method
>>> for oven drying that does it quickly (about 8 hours) and appears to
>>> evenly dry it so keeps properly without refrigeration, as it should.
>>>
>>> So what does everyone make meat wise
>>> and how do you do it dehydrator, smoker, oven?
>>> What flavouring?
>> I use a smoker ( side fire box) This Christmas I made jerky from 40 Lbs of
>> "American London Broil" which is Round steak cut about 1 21/2 to 2" thick.
>>
>> Soy Worcestershire, pepper, onion & garlic + a pinch of sugar + a pinch of
>> dried chili peppers (some of the jerky) Before I used the smoker, I would
>> add liquid smoke to the curing liquid.
>>
>>
>>> My plan is to buy close to date reduced lean meat from the supermarket,
>>> not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
>>> it the same day.
>>
>> Not a bad plan but you need quite lean beef.
>>
>>> Could you make jerky out of Lamb or would the meat be too fatty to dry
>>> properly? It is rare that we get gamer meat like venison reduced, but
>>> there is quite often steaks and joints of beef.
>>
>> You can make jerky from any red meat or fish
>>
>> The trick is to pick lean cuts. and slice cross grain.
>>
>> Dimitri
>>
>>
>>
> Excellent thanks. I'm quite looking forward to trying this now.
> I know about using the leaner cuts to avoid the meat going rancid from
> the fat as it spoils.
>
> That was why the oven approach seemed like a good idea for me, enough
> heat to slowly render any fats out as it speeds up the drying time to an
> overnight process instead of taking a week to do in a warm airing
> cupboard or a dehydrator.


I have a Nesco FD-50 (a.k.a. American Harvest "Snackmaster Pro")
dehydrator with 8 trays, and it will dry a full load of jerky in 2 days
with the temperature turned down about halfway. After a few hours, in
has a nice pellicle (sp?) and is dry enough not to spoil. I dry the
meat at relatively low temperatures because I don't want to cook it.

Fatty meat will dry almost as well as lean, it just won't keep as long.
If you have really fatty meat to dry, make hard salami with it and it'll
keep for a year or more (very involved process)

http://www.amazon.com/Nesco-American.../dp/B00004W4V4

Bob

Elder <[email protected]> wrote in
news:[email protected] t:

> I'm not a regular poster here but I do try to contribute when I have
> something useful to add.
>
> I love beef jerky but I can usually only get the prepacked stuff from
> one or two supermarket brands in the UK.
>

I remember. When I got here, my first wife taught me how to make jerky.

> I've seen one or two recipes for the marinade for Jerky, and a method
> for oven drying that does it quickly (about 8 hours) and appears to
> evenly dry it so keeps properly without refrigeration, as it should.
>

Here's what I do. Alter it as you will.

8<------------------------------------------------------------------------
1-2 lbs flank steak

Marinade:
¼ cup soy sauce
¼ cup mirin, red wine, or sherry
½ onion, grated
1 Tbsp. ginger, minced
½ tsp. salt
½ tsp. pepper
3 cloves garlic, minced
1 lemon, juiced

Freeze flank steak for a couple of hours until stiff but not solid. This
way it will be easier to cut.

Mix all the marinade ingredients in a non-reactive bowl.

Holding a sharp knife at an angle to the chopping board, slice the steak
across the grain as thinly as you can.

Marinate the steak overnight.

Place 2 cake racks in a baking tray and arrange the strips of beef on the
racks in a single layer.

Place the baking tray in the oven and turn the oven on as low as it will
stay on. Prop the oven door open with a wooden spoon. Dry the beef like
this for 6-8 hours, turning the strips once an hour or so.

If you can keep yourself from devouring it all at once, the jerky will keep
for 1-4 weeks in an airtight container, depending on how dry you got it and
keep it.

Ants just love this stuff too.

8<------------------------------------------------------------------------

> So what does everyone make meat wise
> and how do you do it dehydrator, smoker, oven?
> What flavouring?

I keep meaning to try this in the smoker, but haven't got around to it yet.
The oven is right there and works fine.

I've used Worcestershire instead of soy, left out the ginger, used twice
the garlic and pepper; try what you know you like, take notes, and adjust
accordingly the second time around.

>
> My plan is to buy close to date reduced lean meat from the supermarket,
> not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
> it the same day.
>
> Could you make jerky out of Lamb or would the meat be too fatty to dry
> properly? It is rare that we get gamer meat like venison reduced, but
> there is quite often steaks and joints of beef.

In Japan, they jerk squid and cuttlefish. As long as it's not fatty, any
meat should do fine.

Mark.

--
Verbing weirds language--Calvin

"Elder" <[email protected]> wrote in message
news:[email protected] t...
> In article <%x3Nl.3815$[email protected]>,
> [email protected] says...
>>
>> "Elder" <[email protected]> wrote in message
>> news:[email protected] t...
>> > I'm not a regular poster here but I do try to contribute when I have
>> > something useful to add.
>> >
>> > I love beef jerky but I can usually only get the prepacked stuff from
>> > one or two supermarket brands in the UK.
>> >
>> > I've seen one or two recipes for the marinade for Jerky, and a method
>> > for oven drying that does it quickly (about 8 hours) and appears to
>> > evenly dry it so keeps properly without refrigeration, as it should.
>> >
>> > So what does everyone make meat wise
>> > and how do you do it dehydrator, smoker, oven?
>> > What flavouring?
>>
>> I use a smoker ( side fire box) This Christmas I made jerky from 40 Lbs
>> of
>> "American London Broil" which is Round steak cut about 1 21/2 to 2"
>> thick.
>>
>> Soy Worcestershire, pepper, onion & garlic + a pinch of sugar + a pinch
>> of
>> dried chili peppers (some of the jerky) Before I used the smoker, I would
>> add liquid smoke to the curing liquid.
>>
>>
>> > My plan is to buy close to date reduced lean meat from the supermarket,
>> > not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
>> > it the same day.
>>
>>
>> Not a bad plan but you need quite lean beef.
>>
>> > Could you make jerky out of Lamb or would the meat be too fatty to dry
>> > properly? It is rare that we get gamer meat like venison reduced, but
>> > there is quite often steaks and joints of beef.
>>
>>
>> You can make jerky from any red meat or fish
>>
>> The trick is to pick lean cuts. and slice cross grain.
>>
>> Dimitri
>>
>>
>>
> Excellent thanks. I'm quite looking forward to trying this now.
> I know about using the leaner cuts to avoid the meat going rancid from
> the fat as it spoils.
>
> That was why the oven approach seemed like a good idea for me, enough
> heat to slowly render any fats out as it speeds up the drying time to an
> overnight process instead of taking a week to do in a warm airing
> cupboard or a dehydrator.
> --
> Carl Robson
> Get cashback on your purchases
> Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
> Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

I use a dehydrator. In the event I get a fatty hunk of meat, I dab the meat
as it dries with a paper towel. I've heard it done in an oven at around
200deg.

Make 50 batches or so and you'll swear off the stuff forever. My
'side-business' died off when I couldn't stomach the smell of BBQ sauce
anymore.

In article <[email protected]> ,
Elder <[email protected]> wrote:

> I'm not a regular poster here but I do try to contribute when I have
> something useful to add.
>
> I love beef jerky but I can usually only get the prepacked stuff from
> one or two supermarket brands in the UK.
>
> I've seen one or two recipes for the marinade for Jerky, and a method
> for oven drying that does it quickly (about 8 hours) and appears to
> evenly dry it so keeps properly without refrigeration, as it should.
>
> So what does everyone make meat wise
> and how do you do it dehydrator, smoker, oven?
> What flavouring?
>
> My plan is to buy close to date reduced lean meat from the supermarket,
> not off, the stuff that has 1 day to sell, and 3 days to eat, and jerky
> it the same day.
>
> Could you make jerky out of Lamb or would the meat be too fatty to dry
> properly? It is rare that we get gamer meat like venison reduced, but
> there is quite often steaks and joints of beef.

Carl, I've made jerky on more than one occasion. Fatty meat does not
work well. The leaner, the better!

I've personally made it with deer meat, Beef and Emu.

My marinade is a mix of Teryaki, Soy sauce, a bit of Oyster sauce, salt
free lemon pepper (alternately, ground dried lemon peel and black
pepper), and a smidge of maple syrup.

Freeze the meat until it's just solid enough to slice very thin (this
step really does help!) and slice it around 1/8th inches thick (roughly
2 to 3mm).

We used a dehydrator with good success.

The salt in the sauces was sufficient for preservation, but I vac packed
it and froze it anyway. I'm paranoid. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article <[email protected]>,
[email protected] says...
> The salt in the sauces was sufficient for preservation, but I vac packed
> it and froze it anyway. I'm paranoid. <g>
>
Thanks, all this is good advice, I love to cook, but pickling,
preserving, smoking and dehydrating is something I've never gotten into,
even though I love the produce you get from it. I usually resort to
freezing bulk purchases and leftovers.

But when money is tight and times are the old ways always make a
comeback, especially when the freezer is already full.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

In article <[email protected]> ,
Elder <[email protected]> wrote:

> In article <[email protected]>,
> [email protected] says...
> > The salt in the sauces was sufficient for preservation, but I vac packed
> > it and froze it anyway. I'm paranoid. <g>
> >
> Thanks, all this is good advice, I love to cook, but pickling,
> preserving, smoking and dehydrating is something I've never gotten into,
> even though I love the produce you get from it. I usually resort to
> freezing bulk purchases and leftovers.
>
> But when money is tight and times are the old ways always make a
> comeback, especially when the freezer is already full.

Take a look at sprouting for REALLY cheap food!
I've resorted to that recently to increase nutrition during dieting, and
to save money on salad veggies.

For instance, a bag of lentils (1 lb.) runs around $.79. You can make
around #5 of lentil sprouts out of that with the addition of a little
tap water.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article <[email protected]>,
[email protected] says...
> For instance, a bag of lentils (1 lb.) runs around $.79. You can make
> around #5 of lentil sprouts out of that with the addition of a little
> tap water.
>
I'm already growing my own basil from water germinated cuttings,
cuttings that I took from a supermarket bought plan that was reduced to
clear last summer. I used it all year, last september the lower half of
the stem went woody. Everyone said it was dead, and the father in law
stopped watering it while we were on vacation. I got back and it looked
really sorry. Took a lot of watering and care to bring it back, but it
is now twice the height it was, only just gone to flower/seed and I have
4 good cutting to pot for this years plants.

My early sowed cherry bomb chillis have started to flower grown on the
windowsill, and the first pod is forming. I sowed them last september
and over wintered them on the windowsill and they have grown nicely. I
will have ripe chillis from that plant while the other ones I started in
March in doors (Demon Reds, Jalapeno, Hot Wax, Tobasco) are now almost
ready to pot out. Thing with growing indoors is the space they take, so
they usually end up over planted and ornimental size rather than nice
big hothouse chilli plants.

We have Corriander/Cilantro, Thyme, Garlic, and starting Tomatos started
in small plastic shelf type "mini greenhouse" in the back yard. I would
love to have room to grow squash though.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

In article <[email protected]>,
Elder <[email protected]> wrote:

> In article <[email protected]>,
> [email protected] says...
> > For instance, a bag of lentils (1 lb.) runs around $.79. You can make
> > around #5 of lentil sprouts out of that with the addition of a little
> > tap water.
> >
> I'm already growing my own basil from water germinated cuttings,
> cuttings that I took from a supermarket bought plan that was reduced to
> clear last summer. I used it all year, last september the lower half of
> the stem went woody. Everyone said it was dead, and the father in law
> stopped watering it while we were on vacation. I got back and it looked
> really sorry. Took a lot of watering and care to bring it back, but it
> is now twice the height it was, only just gone to flower/seed and I have
> 4 good cutting to pot for this years plants.

Too cool. I can get basil cuttings at the store and they are expensive.
I will truly have to try that, thanks!!!

>
> My early sowed cherry bomb chillis have started to flower grown on the
> windowsill, and the first pod is forming. I sowed them last september
> and over wintered them on the windowsill and they have grown nicely.

Y'know, I have two West facing windows I really should develop for that.
My only problem is cats.

> I
> will have ripe chillis from that plant while the other ones I started in
> March in doors (Demon Reds, Jalapeno, Hot Wax, Tobasco) are now almost
> ready to pot out. Thing with growing indoors is the space they take, so
> they usually end up over planted and ornimental size rather than nice
> big hothouse chilli plants.
>
> We have Corriander/Cilantro, Thyme, Garlic, and starting Tomatos started
> in small plastic shelf type "mini greenhouse" in the back yard. I would
> love to have room to grow squash though.

You could get a pop-up green house. They are affordable and generally
last about 5 years before the sun rots them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article <[email protected]>,
[email protected] says...
> Too cool. I can get basil cuttings at the store and they are expensive.
> I will truly have to try that, thanks!!!
>
The trick is, while there is some life in some of the leaves, but a good
length of stem, make a nice clean knife cut to remove it from the main
plant stem, and sit it in a glass of water. Needs to be a clean sharp
cut not crushed with scissors.

Put it somewhere sunny and leave it about 4-6 weeks. It won't rot and it
will build a good strong healthy root system. Then plant it in some
decent compost and it will take straight away.

I've got a good plant started (too small to pick from yet) from 4" of
stem, and 4 mature leaves.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

In article <[email protected]> ,
Elder <[email protected]> wrote:

> In article <[email protected]>,
> [email protected] says...
> > Too cool. I can get basil cuttings at the store and they are expensive.
> > I will truly have to try that, thanks!!!
> >
> The trick is, while there is some life in some of the leaves, but a good
> length of stem, make a nice clean knife cut to remove it from the main
> plant stem, and sit it in a glass of water. Needs to be a clean sharp
> cut not crushed with scissors.
>
> Put it somewhere sunny and leave it about 4-6 weeks. It won't rot and it
> will build a good strong healthy root system. Then plant it in some
> decent compost and it will take straight away.
>
> I've got a good plant started (too small to pick from yet) from 4" of
> stem, and 4 mature leaves.

Thanks. Do you think using a bit of rooting compound would be
beneficial?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.