Dehydrating with The_blue - Easy beef Jerky

Andelusion · 9 Dec 2009 at 20:26

<claps>

Kennysevenfold · 9 Dec 2009 at 20:40

Looks rank tbh lol

Smudge · 9 Dec 2009 at 21:15

My desk buddy right now (I was in SA for the most of last month!!)

Matt

The_blue · 9 Dec 2009 at 21:29

Not as big a fan of Wors, but since it's game i'll take it off you

Smudge · 9 Dec 2009 at 21:50

Fair play, I got a selection air sealed, so my stash should see me through for a few weeks & am going back in the new year so can stock up again

Needs to be eaten with beer tho!

I'm mighty tempted to try out your recipe and method, looks yummy!

MoNkeE · 10 Dec 2009 at 19:17

Mine are now in the oven getting warmed......!

G|mp · 10 Dec 2009 at 19:22

I've gotta say I've never fancied jerky, always looks like Elephant skin :/

The_blue · 10 Dec 2009 at 19:36

MoNkeE said:
Mine are now in the oven getting warmed......!

Not too hot!

Don't cook it

Geckovich · 10 Dec 2009 at 20:07

Looks great, will be trying this over the weekend.

Cheers The_blue!

The_blue · 10 Dec 2009 at 21:26

MoNkeE said:
Mine are now in the oven getting warmed......!

Nearly ready?

forgot to add but i've started leaving the oven door open a crack to let the humidity escape. Drys much quicker.

Avicus · 11 Dec 2009 at 22:14

My first batch, using the The blue's original method. Not much of it, due to the fact our knives are rather crap and I had to wrestle the strips off. Dehydrated for 6 hours instead of 4, and had the oven door open a crack as recommended.

The taste test says.... OMNOMNOMNOMNOM!

Aod · 11 Dec 2009 at 22:29

Avicus said:
My first batch, using the The blue's original method. Not much of it, due to the fact our knives are rather crap and I had to wrestle the strips off. Dehydrated for 6 hours instead of 4, and had the oven door open a crack as recommended.

The taste test says.... OMNOMNOMNOMNOM!

is that tong? it looks like you might have over-dried it. tongs supposed to be juicier and better and OM NOM NOM... i-er than Jerky.

well, it was in Zimbabwe anyway...

Avicus · 11 Dec 2009 at 22:33

Jerky, from the guide in the first post. Haven't tasted biltong yet, so I might go shopping for some.

Housey · 11 Dec 2009 at 22:55

I don't think I've ever seen a better thread on any internets anywhere.

G-MAN2004 · 11 Dec 2009 at 23:22

Housey said:
I don't think I've ever seen a better thread on any internets anywhere.

Indeed. I haven't had any for ages and I want some so much right now.

Robbo · 11 Dec 2009 at 23:44

I love Beef Jerky, will be trying this out

GSXRMovistar · 12 Dec 2009 at 12:36

This as made me rather hungry, think I'll try this at some point.

ubern00b · 12 Dec 2009 at 12:38

Aod said:
is that tong? it looks like you might have over-dried it. tongs supposed to be juicier and better and OM NOM NOM... i-er than Jerky.

well, it was in Zimbabwe anyway...

(Bil)Tong > *. Fact.

Fourstar · 12 Dec 2009 at 20:42

Quick, to the butchers! Saw this thread earlier and had to give it a go.

I have a question about the original recipe.. how much is half a cup? Google says ~120ml which means my marinade totalled half a pint and I now have what looks like meat soup in the fridge

Anyway here are a few pics. More tomorrow for the drying phase.

/edit just given the meat a stir and it seems a lot less soupy now. Starting to take on a nice colour too.

The_blue · 13 Dec 2009 at 07:17

Glag your all enjoying the recipie!

No idea how big a cup is. I have a set of stainless measures. The largest being '1 Cup'.

Avicus, that looks good. I'd say its over dry for me but thats the greatness of home made. Some like it like glass others more like roast beef. I like soft leather

I did once make it drier than that. I started the drying, nipped to the shop, forgot, took the dog out etc.... 1/2 a day later... Was rock hard! needed beer to help it down

I'm going to try beef crisps soon. Very thin, very dry