Dehydrating with The_blue - Easy beef Jerky
- Thread starter The_blue
- Start date
I've only ever had jerky and it was great. I'm very tempted to do this myself
What are the differences between Jerky and the Biltong from SA?
Flavours and spices used, and jerky is cute before dried, whereas biltong is dried in whole big chunks of meat and sliced afterwards.
Droewors is dried beef sausage, nom nom nom!
Certainly easier I'll grant you, but it looks more cooked than dried, maybe we need more 'after' pictures
Looks dried now
and oh does it taste good!! 
Tangy and spicy with a nice chewy texture.
Best served with beer!
Soldato
- Joined
- 28 Jun 2006
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- 5,270
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- Newcastle upon Tyne
If I hadn't found a half kilo bag of biltong hidden on top of my cupboard, I might have, but no need now that should last me until I go on holiday at least.
that should last me until I go on holiday at least.I might regret this but since this thread started I've made 3 lots of this!!
To get the cost down I've chosen a cheaper cut this time...
Brisket at 2.49 a pound its 1/2 the price of the butchers salmon cut... and twice as tough...
I'm hoping that thinner slices and the fact jerky is good chewy helps 
Its in the freezer at the moment cooling (tempering) ready to slice.
To get the cost down I've chosen a cheaper cut this time...
Brisket at 2.49 a pound its 1/2 the price of the butchers salmon cut... and twice as tough...
I'm hoping that thinner slices and the fact jerky is good chewy helps
Its in the freezer at the moment cooling (tempering) ready to slice.
Open up the pack and remove the string. This chunk was picked because it was a horseshoe or 'U' shaped formed by rolling a flat bit of meat.
Unroll the meat and flattern out. Remove as much fat as possible.Cut the meat into sliceable chunks bearing in mind you will need to cut accross the grain when you slice it.
Drop the chunks in the freezer for between 1 to 2 hours till the meat in just about frozen and the outside is hardening up.
Slice the chuncks on your new food slicer brought from a highstreet cataloge shop (Cookworks Food Slicer.422/8211 £29.89) setting the blade to about 4mm (or what ever you like.
For this test i've halved the marinade with 1 bowl containing the origional mix plus 1 tablespoon of liquid smoke (from america or this case uk ebay). The other has had the Soy sause swapped for teriyaki marinade (all supermarkets)
Leave to marinate.... and come back later
Unroll the meat and flattern out. Remove as much fat as possible.Cut the meat into sliceable chunks bearing in mind you will need to cut accross the grain when you slice it.
Drop the chunks in the freezer for between 1 to 2 hours till the meat in just about frozen and the outside is hardening up.
Slice the chuncks on your new food slicer brought from a highstreet cataloge shop (Cookworks Food Slicer.422/8211 £29.89) setting the blade to about 4mm (or what ever you like.
For this test i've halved the marinade with 1 bowl containing the origional mix plus 1 tablespoon of liquid smoke (from america or this case uk ebay). The other has had the Soy sause swapped for teriyaki marinade (all supermarkets)
Leave to marinate.... and come back later
Soldato
- Joined
- 1 Oct 2003
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- 14,341
- Location
- Huddersfield
I've never had jerky, but love beef, and this looks quite easy, I imagine it would make my kitchen smell fantastic whilst it was drying too Might give this a go at the weekend.
Might give this a go at the weekend.