Beef Jerky

~Mike~ said:
It is better, the people saying that Jerky is better obviously haven't had good biltong. The best biltong I have had was when I was in Namibia.

Jerky normally has too much sugar.
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Biltong is good but I prefer Jerkey, just. Namibia does do good Biltong but the chilli bites are better (African Jerkey). :p
 
~Mike~ said:
It is better, the people saying that Jerky is better obviously haven't had good biltong. The best biltong I have had was when I was in Namibia.

Jerky normally has too much sugar.
Click to expand...

i recently bought £50 worth direct from south africa and i still prefer jerky
 
I thought you guys said this stuff was nice?! I tried some beef jerky (Wild West Original) for the first time yesterday.

Rank!!

The dog loved it though.
 
I'm just in this thread because I'm suddenly craving for Beef Jerky.... Btw, you are pretty lucky. Whenever I got the wrong order I was hardly compensated with anything.
 
I've been buying this wild west jerky since last year. Usually the hot & Spicy flavour, but a couple of months ago they seemed to change the recipe and I didn't like it as much. I changed flavour to Sweet & Spicy for a change and it seems they are still using the old recipe for this flavour so seems a lot better now!
 
I tried the WW honey jerky yesterday,
No really what I was expecting at all, I thought (looking at biltong) it would be hard and chewy, but really it has the consistency of rubberery meat which has been crushed. Still moist too, I thought it would be dry.
Sweet honey flavour with rough peppercorn bits, only slightly meaty. Very moreish.

The problem is you get less than a small handful for about 99p (Lidel) which is really expensive IMO. The plus side is that it has a long shelf life.

Other suppliers are flat out extortionate and are four times the price :eek:
so I think I'll get a few more for the car and have a go at making it myself. Someone on here made a thread in the cooking forum I think.
 
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It's nice and easy to do, I freeze the beef, then slice it into strips about 5mm thick.
I tend to make a marinade for mine out of light soy sauce, bourbon, liquid smoke, onion, garlic, pepper and Henderson's relish.

the beef gets marinaded overnight, pat it dry with paper towels, then a quick dust of black pepper and paprika before drying.

I don't have a dehydrator so I just put it in the oven at 70'c on a wire rack for about 4 hours or so, seems to do the job!
 
Biltong > Jerky, but then I'm not surprised that a country that eats mushed up peas from a can doesn't agree :p
 
Tried some of that stuff they had on Dragon's Den at lunch... gave it away as fast as I could!

The texture just isn't for me, back to Jumbo Spicy Chilli Peanuts.
 
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