Dehydrating with The_blue - Easy beef Jerky

JRJ · 16 Apr 2012 at 06:06

Has anybody tried a food dehydrator?? Tempted by some on the rain forest site £35ish for a 500 watt!

G-MAN2004 · 16 Apr 2012 at 08:08

This thread continues to make me feel hungry.

The last time I had beef jerky I was in the US. 1kg bag of the stuff for about $10. Absolute bargain and tasted amazing.

ScoTTyBEEE · 16 Apr 2012 at 08:16

Where has this thread been all my life!

Mark A · 16 Apr 2012 at 08:34

Can Hendersons relish be used instead of Worcester sauce? I have an irrational fear of anything that contains fish lol.

Looks really nice although I think I'll buy a bag of jerky from the supermarket to try first as it'll be quite expensive to make so want to make sure i'll like it first.

decoy · 16 Apr 2012 at 10:09

Nice! Will deffo have to try this.

The_blue · 16 Apr 2012 at 12:55

Thread resurrection!

Reminds me i need to make some more

Guest2 · 16 Apr 2012 at 14:04

ganesh said:
Trouble is that it's quite a time intensive thing to make, marinading for 12-48 hours, then drying for 6-9 hours rotating the drying racks every hour. So i can only do it at the weekends and have to be around the whole day, my friends pester me to make them some but it's not always easy to find the time.

I understand... however if you were to buy a whole cow and make ~200kg of jerky in those hours then it WOULD pay off

200,000g of jerky = major profit

robj20 · 16 Apr 2012 at 15:21

Mark A said:
Can Hendersons relish be used instead of Worcester sauce? I have an irrational fear of anything that contains fish lol.

Looks really nice although I think I'll buy a bag of jerky from the supermarket to try first as it'll be quite expensive to make so want to make sure i'll like it first.

I reckon lancashire sauce would be a good choice to replace it, tastes better too.
http://www.lancashiresauce.co.uk/

Jingo... · 16 Apr 2012 at 15:27

Killa_ken said:
I'd rather suck a fat one than eat beef jerky. It's disgusting.

More jerky for us, enjoy your ...

*****ey said:
I love the stuff it's just a shame that the packets in Tesco seem to get smaller while the prices get higher

Tiny little packets with postage stamp morsels of meat

*still buys it anyway*

Glaucus · 16 Apr 2012 at 15:32

Guest2 said:
I understand... however if you were to buy a whole cow and make ~200kg of jerky in those hours then it WOULD pay off

200,000g of jerky = major profit

The problem with making food is the council certification, I've tried and failed, need a pretty big kitchen overhaul, which isn't going to happen in a rented house.

Mark A · 17 Apr 2012 at 04:10

robj20 said:
I reckon lancashire sauce would be a good choice to replace it, tastes better too.
http://www.lancashiresauce.co.uk/

Nice! I have never heard of this stuff before. Being from Lancashire I think I should try some out

.

monkeyspank · 17 Apr 2012 at 10:09

Mushroom ketchup maybe?

benny89 · 17 Apr 2012 at 18:42

I just couldn't resist so here is my attempt

The_blue · 18 Apr 2012 at 09:21

How does it taste?

Glaucus · 18 Apr 2012 at 11:43

Moses said:
Rent kitchen space for x amount of time?

That adds huge cost and no one does a cheaper none commercial type one. Well a locale charity who use a kitchen to teach poor parents to cook plans to rent there kitchens out with certificate. But they haven't got all the funding to build such kitchens yet.

The_blue · 18 Apr 2012 at 13:12

Glaucus said:
The problem with making food is the council certification, I've tried and failed, need a pretty big kitchen overhaul, which isn't going to happen in a rented house.

Are you sure?? The guidelines basicly just state it should be clean and cleanable.

Think burger van! Low tech, cleanable, hot water and sink.

Jerky would be harder to do if you are buying whole 1/2 animals. Partly because you can't landfill (weelie bin) most of the raw parts and because it would be too huge to handle!

benny89 · 18 Apr 2012 at 13:40

The_blue said:
How does it taste?

I would say it tastes pretty good but maybe I over done it with the lea & perrins.

I will be storing it until the weekend and eating it with my girlfriends family so I can get some feed back on taste/texture then.

Mark A · 18 Apr 2012 at 15:36

I assume this home made version will taste totally different to the BBQ beef jerky you buy in packets from Tesco? Because I got my bother to pick me some up to try and it tastes horrible. Completely different to what I was expecting, it doesn't even look like real meat.

Glaucus · 18 Apr 2012 at 15:42

The_blue said:
Are you sure?? The guidelines basicly just state it should be clean and cleanable.

Think burger van! Low tech, cleanable, hot water and sink.

Jerky would be harder to do if you are buying whole 1/2 animals. Partly because you can't landfill (weelie bin) most of the raw parts and because it would be too huge to handle!

I'm sure.

Cleanable means totally tiled Walls or at least not paint. No gaps between worksurfaces/cupboards and other such things. It's not hard to achieve in your own house. But bot in the house I currently rent.

You just apply and they'll send someone round, have a look and advise you on what you need to do.

ScoTTyBEEE · 9 May 2012 at 00:02

Here's my first attempt. Followed the instructions with the worstershire and soy sauce. A bulb of garlic crushed, crushed coriander seeds and a really fruity scotch bonnet which totally completes them. 24 hour marinade in the fridge.

Took about 30 hours in the oven as I have either a defrost setting or slow cook which is 120 degrees. Did them on defrost which is just light on and air circulation with the door ajar, then turned it up to S for a couple of minutes and closed the door for the last few hours. I really didn't want to be leaving it any longer at that point.

I used a 1.5kg topside joint which was a lot more fatty than recommended but cut off what I could and this won't last long for that to be an issue nom nom