Soldato
OK, What we are aiming for is a spiced and tasty home made jerky. This is a very simple method and gives quick results.
What is jerky?
Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid and then dried with low heat ( or occasionally salted and sun-dried. The result is a salty, stripped, semi-sweet snack that can be stored without refrigeration. Jerky is an early application of food preservation techniques.
This is the actual finished product from this recipie!
The recipe
For a 2lbs joint. Adjust for different sizes.
2lbs of lean beef rosting joint.
1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
1 Teaspoon Black Pepper (coarse is best)
3 cloves or 1 Teaspoon Garlic Powder (not a salt mix!)
1 small onion or 1 Teaspoon Onion Powder (not a salt mix!)
1/2 Tablespoon table Salt
Optional but recommended
1 or 2 fresh birdseye chilies or 1/4-1/2 a teaspoon chili powder
Method
1. Start with a chunk of beef approx 1-2lbs.
This cut is called 'salmon cut'. This is basically the muscle off the silverside and produces a nice whole muscle joint.
2. Next trim off any fat. This doesn't preserve as well and can go reasty. Don't be scared about removing a little meat with the fat.
3. Now cut the joint in half. This is done length ways with the grain so each half looks like a 'D'. Start slicing at the thicker end as it will make the last slices easier to handle.
Make each slice about 5-6mm thick.
4. Next measure out the marinade using the amounts above. If you have onion powder this is easier but is you don't then you need to somehow liquidate the onion, garlic and chili.
I've used a blender but with patience a mortar and pestle can be used.
5. Mix your meat slices in the marinade and cover in the fridge.
6. Leave 8-24 hours and come back tomorrow to find out how to finish
What is jerky?
Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid and then dried with low heat ( or occasionally salted and sun-dried. The result is a salty, stripped, semi-sweet snack that can be stored without refrigeration. Jerky is an early application of food preservation techniques.
This is the actual finished product from this recipie!
The recipe
For a 2lbs joint. Adjust for different sizes.
2lbs of lean beef rosting joint.
1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
1 Teaspoon Black Pepper (coarse is best)
3 cloves or 1 Teaspoon Garlic Powder (not a salt mix!)
1 small onion or 1 Teaspoon Onion Powder (not a salt mix!)
1/2 Tablespoon table Salt
Optional but recommended
1 or 2 fresh birdseye chilies or 1/4-1/2 a teaspoon chili powder
Method
1. Start with a chunk of beef approx 1-2lbs.
This cut is called 'salmon cut'. This is basically the muscle off the silverside and produces a nice whole muscle joint.
2. Next trim off any fat. This doesn't preserve as well and can go reasty. Don't be scared about removing a little meat with the fat.
3. Now cut the joint in half. This is done length ways with the grain so each half looks like a 'D'. Start slicing at the thicker end as it will make the last slices easier to handle.
Make each slice about 5-6mm thick.
4. Next measure out the marinade using the amounts above. If you have onion powder this is easier but is you don't then you need to somehow liquidate the onion, garlic and chili.
I've used a blender but with patience a mortar and pestle can be used.
5. Mix your meat slices in the marinade and cover in the fridge.
6. Leave 8-24 hours and come back tomorrow to find out how to finish
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