Thread: Jerky

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?

Originally Posted by 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?

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

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.

Yummmm
-Mark

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.

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.

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




Erich

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 .

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!

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