Dehydrating with The_blue - Easy beef Jerky

[The_blue]

especially if its not mass farmed.

Huh? Do you think stocking density affects nutrition?

 

[Glaucus]

Huh? Do you think stocking density affects nutrition?

Sort off, it's not so much mass farmed its grain fed, so high density, means more feed. Even finishing off on grain for the last few weeks destroys omega 3 for example. But it's usually much longer than a few weeks, several months to half a year.
And although cattle is grass fed in the uk, it's actually pretty hard finding 100% grass fed, it's not as bad as it is in the USA.

 

[The_blue]

Very true, especially over winter.

 

[Glaucus]

What do I have here. Could it be some venison, I think so

¼ cup low sodium soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. liquid smoke
3 minced or crushed garlic cloves
2 ½ tsp. onion powder
2 tsp. hot chili powder
½-1 tsp. each of salt and black pepper



Read more: http://www.marksdailyapple.com/how-to-make-your-own-jerky/#ixzz2IQT5TlJq

It's marinating in the fridge ATM.

 

[Glaucus]

Not to bad, the Worcester sauce doesn't go with the venison flavour, and for some reason they've gone more crispy than chewy.
Probably should have used beef to start with, although I've cooked venison a few times, I'm not to familiar with it.

 

[Bossk128]

My marinade is 20 hours in. Made a bit of an error with the cut of meat (it was a rolled joint) so my pieces are quite small, but hey: maybe it'll last longer!

What are thoughts on using an airing cupboard after the initial drying?

 

[ganesh]

My marinade is 20 hours in. Made a bit of an error with the cut of meat (it was a rolled joint) so my pieces are quite small, but hey: maybe it'll last longer!

What are thoughts on using an airing cupboard after the initial drying?

Why would you need to?

 

[Bossk128]

Time: it's a gas oven and i don't fancy sleeping with it on and the door open.

 

[ganesh]

Time: it's a gas oven and i don't fancy sleeping with it on and the door open.

Oh, I thought you were using a dehydrator and then putting it in the airing cupboard. It would take a looong time to dry to acceptable jerky levels unless your airing cupboard is pretty damn warm.

 

[The_blue]

My marinade is 20 hours in. Made a bit of an error with the cut of meat (it was a rolled joint) so my pieces are quite small, but hey: maybe it'll last longer!

What are thoughts on using an airing cupboard after the initial drying?

The whole idea of the oven is to reduce the water levels as soon as possible.

I wouldn't fancy 48 hours at 30c drying. Ideal bacterial temps.

If your curing slowly i'd look into adding nitrates/nitrites as a preservative.

 

[Maccapacca]

Some topside marinated for 24 hrs in soy bbq sauce salt and pepper

Oven set just over 60 let's see how it goes

 

[The_blue]

Good luck!

Looks possibly a little thick.

 

[Maccapacca]

Ha 6hrs and its darkened right up and taken on the dirst stage of cracking when bending as your first post

Had to take it out for dinner but back in again later

It is quite thick definitely next time thinner just dor apeed if anything

 

[The_blue]

More pictures needed!

 

[Maccapacca]

Can't decide if this needs any longer

 

[The_blue]

i'd go longer

 

[randomshenans]

Nice, been meaning to do this for ages! I'm on board. I'll get some meat tonight and get it covered in sauciness.

 

[Maccapacca]

The thinner stuff is all OK the thicker stuff I'll eat today

 

[Aod]

I made some biltong for a friend as a wedding-present, which was extremely well received.

Here it is drying away in the BiltongBox(tm)

 

[The_blue]

Got a recipe?