Beef Jerky

wizardmaxx · 28 Sep 2006 at 10:47

Whos got a really good beef jerky recipe

UOcUK Poopscoop · 28 Sep 2006 at 10:55

Loads of hits on google.

wizardmaxx · 28 Sep 2006 at 10:59

Tried many, wanted a personal opinion

penski · 28 Sep 2006 at 12:10

Thinly sliced beef (about a kilo)
Two pints of GOOD, strong ale (6% +)
A teaspoon each of cumin, finely ground black pepper and salt.
3tsp of sugar.
About 50g of finely diced red chillis (no seeds).
three large garlic cloves, put through a press.

Add beef to marinade, coat thoroughly.

Marinade for 24 hours (48 preferred) in a sealed container in your fridge.

Hang up to dry.

Devour.

*n

Kroegen · 28 Sep 2006 at 12:25

Good receipe Penski, ill try it tonight

DB_SamX · 28 Sep 2006 at 12:27

Is the beef not cooked at all??

Kroegen · 28 Sep 2006 at 12:29

Its marrinaded first, so all the sugar, garlic, peppers ect soaks in. then you cook it.

D.P. · 28 Sep 2006 at 12:30

of course not, its jerky. hmmmm jerkey

D.P. · 28 Sep 2006 at 12:30

Kroegen said:
Its marrinaded first, so all the sugar, garlic, peppers ect soaks in. then you cook it.

no, no no. No cooking. its dried, like dried Cod, or sundried tomatoes.

Cybermyk · 28 Sep 2006 at 12:46

I cook it in the oven I set it out on a rack and set the oven to it's lowest setting. I jam the oven open slightly to get rid of the moisture. It takes about 8-10 hours so I do it overnight. It's ready when its dry but still pliable.

I usually just marinade it in soy sauce and sugar - teriyaki.

penski · 28 Sep 2006 at 12:50

My girlfriend hates me eating JErky...I may have to make some tonight...

*n

Zip · 28 Sep 2006 at 12:57

penski said:
Hang up to dry.
*n

How long does that usually take to dry? :confused:

Wouldnt it get maggots or salmonella or something? :confused:

monkeyspank · 28 Sep 2006 at 12:59

Don't hang it up near flies or raw chicken

D.P. · 28 Sep 2006 at 13:00

Zip said:
How long does that usually take to dry?

Wouldnt it get maggots or salmonella or something?

Nope, like smoked salmon/trout/duck/venison/parma ham.

robmiller · 28 Sep 2006 at 13:03

Zip said:
How long does that usually take to dry?

Wouldnt it get maggots or salmonella or something?

You need to either salt it or smoke it for it to stay edible whilst you leave it out, I think. Not sure though, because penski's recipe doesn't include either; it's what I thought, anyway.

Pookie Bear · 28 Sep 2006 at 13:04

Try googling for Biltong recipes - it's jerky the South African way and it makes me drooooooooool just thinking about it - much nicer than that American junk.

There's a place in Northumberland which makes jerky but it's all flavoured and fake-tasting compared to what I was used to. Now I just order it en masse from a bloke in Brighton

penski · 28 Sep 2006 at 13:22

robmiller said:
You need to either salt it or smoke it for it to stay edible whilst you leave it out, I think. Not sure though, because penski's recipe doesn't include either; it's what I thought, anyway.

At my old house, I used the (steel) shed to smoke it in occasionally.

Nowadays, I just dry it in the oven.

*n

robmiller · 28 Sep 2006 at 13:26

I want to try making some, but I had some in the US and it was vile so I don't really want to

I'm sure home made stuff is a thousand times better than pre-packaged stuff but I can't get over how bad it was

Liverpool-Lad · 28 Sep 2006 at 13:43

robmiller said:
I want to try making some, but I had some in the US and it was vile so I don't really want to

I'm sure home made stuff is a thousand times better than pre-packaged stuff but I can't get over how bad it was

What stuff did you try?

Wryel · 28 Sep 2006 at 13:46

You can only buy one brand of jerky in England, the second ingredient is sugar!! - what the hell is wrong with these people?!?!?!?