Dehydrating with The_blue - Easy beef Jerky

Hamzter · 14 Mar 2010 at 15:57

Just done my first batch, gorgeous stuff! It's very tough though, can't bite through it and can only tear it, is this normal for jerky? I used brisket for this lot, any recommendations for other cuts that would be easier to eat?

D.Roberts · 14 Mar 2010 at 15:59

ohhh cheers i like jerky

uvarvu · 14 Mar 2010 at 16:09

Check out http://www.originalsadeli.com/shop/ if you're into this stuff.
I bought the boerewors, droewors and biltong from there - simply amazing. This guy also gets in steaks from botswana which are superb!

The_blue · 14 Mar 2010 at 21:33

Telescopi said:
There's some online jerky company based somewher south of newcastle, theirs is really dry and tough - not like the usual supermarket stuff at all.

Yellow van on the A1? I know the guys

Bought stuff on them on the way back from scotland.

Stringy · 14 Mar 2010 at 22:28

The_blue said:
Yellow van on the A1? I know the guys Bought stuff on them on the way back from scotland.

North of newcastle, single lane bit of the A1 between Morpeth and Alnwick
http://www.britishbeefjerky.co.uk/
Good if a little pricey in comparison to making your own.

platypus · 15 Mar 2010 at 18:32

Here's mine just about to go into the oven

Dave M · 15 Mar 2010 at 18:40

Stringy said:
North of newcastle, single lane bit of the A1 between Morpeth and Alnwick
http://www.britishbeefjerky.co.uk/
Good if a little pricey in comparison to making your own.

That's them, tough as old boots - even on a wet camping trip (didn't stop raining all week) it was fine.

Was worried it may get damp and go funny but I shouldn't have - I could have repaired boots out of it

fornowagain · 15 Mar 2010 at 18:41

Stringy said:
Good if a little pricey in comparison to making your own.

You're not kidding, around 4 times the price.

platypus · 16 Mar 2010 at 08:26

Not as good looking as the Ops (and a crap camera), but it tastes great!

Aod · 16 Mar 2010 at 09:43

i think that we should archive this thread in the "AWESOME" section of the archives.

The_blue · 16 Mar 2010 at 20:38

Aod said:
i think that we should archive this thread in the "AWESOME" section of the archives.

Wait till i do a make your own stilton thread!

converse_uprise · 16 Mar 2010 at 22:13

The_blue said:

This looks like something taken out of an ancient egyptian temple after 3000 years. Disgusting :eek:

Duff-Man · 16 Mar 2010 at 23:15

Okay, the pics in this thread have persuaded me to give this a go

I bought ~2Kgs of silverside, and have half of it marinading at the moment. Unfortunately, I didn't have nearly as much worcestershire sauce as I thought (only about a quarter bottle), so I used more soy sauce to compensate. I suspect this might be a mistake

I used plenty of onion, garlic, black pepper and chilli powder though. Also lobbed some balsamic vinegar in there,

Anyway, I'll whap it in the oven tomorrow when I get home from work and see what it comes out like!

The_blue · 17 Mar 2010 at 06:41

converse_uprise said:
This looks like something taken out of an ancient egyptian temple after 3000 years. Disgusting

But oh so tasty!

^TANK^ · 17 Mar 2010 at 06:57

The_blue said:
Wait till i do a make your own stilton thread!

Seriously?

The_blue · 17 Mar 2010 at 14:51

^TANK^ said:
Seriously?

That or Cheddar/derby or camembert

Or maybe something that doesn't have a name...

Duff-Man · 19 Mar 2010 at 22:06

So I put way too much garlic in my jerky. But that's not stopping me from cramming it all down... Damn tasty stuff!

I see another batch going through this weekend

I admit it looks pretty rough when it's finished drying, but it just tastes so right!

fornowagain · 19 Mar 2010 at 22:56

Latest batch, a few slices of 'wet' biltong. Tastes amazing.

The_blue · 20 Mar 2010 at 12:28

fornowagain said:
Latest batch, a few slices of 'wet' biltong. Tastes amazing.

I also see you did listen to me and slice it with the grain to start with

Cheese thread on it's way! I chose Cheddar

fornowagain · 20 Mar 2010 at 14:14

Didn't have a choice with this joint, if I'd cut the other way I'd have loads of short strips, too many for my dryer. Never really paid that much attention to it, I've cut it loads of ways to make it fit in one load. The other directions ok, you get kinda easy tear off chunks which I like. I think you're right, as you say this directions nice for bite size slices, looks better as well. Might have to make a biltong cutter though, as I'm going to have my finger off if I'm not careful.