Jerky

[isuzutoo-eh]

G'day all,
Just wondering who makes their own jerky and if you have any ideas to share?
I have been drying food for the last couple of years, mainly kangaroo but beef when coles doesn't have any 'roo steaks.
My recipes I usually invent as I go. I'm not a fan of teriyaki, so I tend to use beer or wine as a base. Some of my nicer concoctions have been lime and coriander, mustard, red wine and garlic and my favourite: burny burny can't feel my mouth cajun pepper.

Other dried munchies:
I just ran out of strawberries! I dried 8 punnets in September 07-eat one and you couldn't get rid of the flavour for hours after.
Pineapple is popular, takes nearly 12 hours to dry but gets eaten in minutes!
I have tried cherries, orange (not a success), peach, plum, nectarine and other things I can't remember. And of course apricots, but not apple.
Tried maccas chips once, not edible!! :wasntme:

Fruit ready to dry:
https://www.aulro.com/afvb/images/imported/2009/03/819.jpg


Cheers,
Mark

[Sleepy]

My wifes a big fan of jerky - or bull tung (sp?) as she calls it (SAF heritage ;))
I've got one of those dryers but never thought of using it for meat - so how do you do it? Marinate and then dry? How Long?

[isuzutoo-eh]

My wifes a big fan of jerky - or bull tung (sp?) as she calls it (SAF heritage ;))
I've got one of those dryers but never thought of using it for meat - so how do you do it? Marinate and then dry? How Long?

G'day Sleepy,
My female friends call it roadkill or dog food! :o

Trim the fat then slice your meat along the grain so its nice and tough and chewy! I marinate mine overnight then lay the strips out and dry the next day. Takes around 4 hours usually, I cut my strips about 5mm thick. When I use beef, I used to use porterhouse, now sandwich steaks-much chewier. Seems strange to go to the butcher and ask for the toughest steak!

The booklet that came with the dryer has a recipe for teriyucky, but as I said i'm not a fan so only tried that once. There are heaps of recipes on the web, mainly from americans who hunt-Billybob and Billyjoe and their auntie/sister Billyjean. :angel:

Yummmm :thumbsup:
-Mark

[d@rk51d3]

MMMmmmmmmmm.

I LOVE jerky.

Especially the Chinese gear. "KHO BO" curry. Soft, moist and with a sweet spicy flavour. Looks like dried dysentry, but tastes awesome.

[Savanahkelpy]

I,ve made it to take on long bike expeditions as its a way of taking meat for its protien value, without refrideration.
Usualy, i use blade steak, as it can be very low in fat, or none at all, make my own marinades, and dry it until it can snap, when you try to bend it.

[Bundalene]

We make jerky whenever we have eradicated the odd feral goat and have too much meat, but you can use any meat at all. At the Mindil Beach markets you can get camel jerky, buffalo jerky, kangaroo jerky as well as the usual beef

To make it the jerky we:

Slice the meat very thin (quite time consuming)
Marinate it overnight in: Soya sauce, honey, brown sugar, lemon juice, crushed garlic and heaps of fresh or dried chilli
We then sun dry it on stainless steel mesh over a smokey fire (no flames)

Drying usually takes about 4 hours and we remove the dried pieces and replace these.

On this occasion we made over 4kgs - should last for months (unrefrigerated) unless the friends come around - great with a coldie :)


http://img16.imageshack.us/img16/8628/dubboaug05046.jpg (http://img16.imageshack.us/my.php?image=dubboaug05046.jpg)

Erich

[loanrangie]

I love Biltong, when i was touring around Sth Efrica my mate took me to a biltong shop where they had biltong made from a variety of game meat and flavoured with just about anything you can think of. We had a boys night one night and we had perri perri chicken and prawns and a variety of biltong washed down with plenty of castle and amstel beer - heaven :D.

[Sprint]

i LOVE biltong, but i have 2 major problems with it.....

the peppery kinda seeds they use to spice it up, and the fact that my teeth are stuffed!

[clean32]

ok new topic for me, can you use it to make a stew??

[Sprint]

probably!

[loanrangie]

ok new topic for me, can you use it to make a stew??

You could but it would be salty and would be a waste of the effort gone in to preserving it.

[Xavie]

I quite like biltong also.... It doesn't require me to get the smoker going and has some great flavours.

I do some cold smoking for jerky and from time to time some hot smoking but I prefer the cold method.

The hardest part is that precision is needed to get the best product at the end and it all takes time.

[Sprint]

You could but it would be salty and would be a waste of the effort gone in to preserving it.

wouldnt be salty, jerky isnt salty unless you make it that way

would add new flavours to a stew though

[clean32]

wouldnt be salty, jerky isnt salty unless you make it that way

would add new flavours to a stew though

i was just thinking, saves on room in the fridge, long trips etc

[Panda]

I LOVE bilton. When I was in South Africa it was the norm part of the diet. Dad used to prepare it. When we move to Aus, he still made bilton. I can't remember the recipe. All I remember is "St Peters, salt & hanging strips of the meat up for a few days (usually from the clothes line) YUM!

Has anyone got a good recipe for Bilton (my mouth's starting to water. :):):)

[C H T]

My wifes a big fan of jerky - or bull tung (sp?) as she calls it (SAF heritage ;))
I've got one of those dryers but never thought of using it for meat - so how do you do it? Marinate and then dry? How Long?

"Biltong"

C H T

[Sleepy]

Thanks CHT. Funny how a SAF accent uz a but like a kiwi accent but not!:D:angel:

Nice stuff Biltong - however you spull it.

[Bundalene]

Thanks CHT. Funny how a SAF accent uz a but like a kiwi accent but not!:D:angel:

Nice stuff Biltong - however you spull it.

:Rolling::Rolling::Rolling::Rolling:

Erich

[Don 130]

Off the biltong subject, but still on drying, banana ,either squeezed or sliced thin then dried is the sort of thing I can eat heaps of. Mango cheeks are also good dried. Buy these things when they're in glut and the price is low. Don

[subasurf]

All this talk of biltong is making me want a dehydrater. As a rockclimber, having light and easy to eat meat is a life saver. As a fan of eating animals...it's even better.

[fatcat]

Hi, i love the stuff just got a biltong maker. i am going to get a marinade from spring bok foods on the gold coast they deliver also. look out for boori it a long sosage which is full of beef and herbs dam nice. once you try them you will never eat a horrible pork snag again here are a few links

Make Your Own Biltong (http://www.satooz.com/category46_1.htm)

How to make biltong a simple guide (http://www.makeyourownbiltong.com/info/)

Mark Blumberg's South African Biltong Recipe Page (http://www.markblumberg.com/biltong.html)

Connoisseur Biltong recipe from Biltongmakers.Com! (http://www.biltongmakers.com/biltong13_recipes3_connoisseur.html)

P.S if you do make it yourself dont over dry it its nicest a litle moist more flavour. My 1st few batches were gone before it was finnished. mmmmmm offf to the fridge now chow all

[subasurf]

I'm building my bilton box this week. Horray.

[isuzurover]

For those in Brissie who can't be bothered making their own, this place makes (and sells) great Biltong, Jerky, Driewors and Borewors.

Baie Lekker Products (Aust) - Delicatessens in Tingalpa, QLD - yellow.com.au (http://www.yellowpages.com.au/bi/baie-lekker-products-aust-tingalpa-qld-736467.html)

[Binford]

In the old American west, trappers, explorers, pioneers and others would eat the old American Indian food called "pemmican."

It consisted of 1/3 ground up dried meat/jerky; 1/3 ground up dried berries and 1/3 suet, lard or such.

As snacking on lard doesn't hold much appeal with most folks these days, myself included, there's a modern alternative that works quite well and is very tasty: peanut butter!

I made up a batch last week, in fact. Mix up the dried ingredients in a blender, then mix it up in the peanut butter in a bowl. I add a bunch of honey as well.

Then form balls perhaps golf-ball size, set it on a small piece of wax paper and flatten the ball out. Then wrap the "patty" in the wax paper and go one to the next one. When you have a bunch of them stacked up, put them in the freezer until you are ready to go camping or hiking or whatnot.

They will keep for weeks or months without refrigeration and contain every bit of nourishment the human body needs to sustain life. Pemmican and some water and you're set! And it doesn't taste half bad either!

Bon Appetit!

[crash]

We use to make jerky alot when growing up, usually we used White tailed deer for the meat, any off bits that were too small for anything else,or before they got thrown into the mincer. Only thing I can remeber from the recipe was using "liquid smoke" to give it a smoky flavour, marinated for atleast 24hrs, and we dried it in the oven over night on a low temp - I think around 60 to 100degC, with the oven door ajar. I will have to try and find my old recipe and make some up. Any meat will do, but it needs to be cut thin along the grain is the key.