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Originally Posted by chefrc Biltong This is the South African version to Beef Jerky. This is a Tried and True Recipe. Very easy and Very, Very Good. I think it was Alex that wanted a Jerky that was cured without Soy Sauce. If that is the case. Here it is Ingredients needed: Beef (Preferably London Broil) Rock Salt Coarse Ground Black Pepper Coarse Ground Coriander A Vinegar (preferably Apple-Cider vinegar) First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap. Get some 1/4 - 1/2 inch thick strips of beef. Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become. After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and brush (do not dip) the strips of meat with the vinegar - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off. Then sprinkle ground pepper and ground coriander over the meat on all sides. Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil. The method I use is a home-made 'Biltong Box'. This is basically a sealed wooden box (you can use cardboard if you like) with 3/4 inch holes in it and a 60w lightbulb inside. Just hang the meat at the top of the box, and leave the lightbulb on at the bottom. The heat from the lightbulb helps dry the meat (even in humid weather) in about 3-4 days. Remember, the box must be closed on all 6 sides except for a few holes (as per the diagram below). The whole theory behind this method is that hot dry air rises thus drying the biltong. The holes are quite important as they promote good air circulation in the box. 16 inches across _______________ FRONT | | |x-----------x| < ------- Hang biltong here on a wire or S hook | B B | 36 inch | I I | high | L L | | T T | | O O | | N N | | G G | | | |x-----------x| <------- Put a piece of perforated wood 60W light | @ | covering the lightbulb here. This here --> | ||| | prevents blood from dropping on the --------------- lightbulb. Make sure the wood has a few holes in it to let the hot air rise. 16 inchesr across _______________ SIDE | | | O O O | | -------- Holes at the top of the box on 36 inch | O O O both sides. high | | | | | | | | | | |------------ | | O O O < -------- Holes at the bottom of the box 60W Lite | | by the lightbulb on both sides. here --> | O O O | --------------- You'll know when the biltong is ready when it is quite hard, but still a bit moist inside. Of course, some people like it 'wet' and others like it 'dry'. It's all a matter of taste. Most South Africans like it in between - basically just a bit red inside. If it has gone green, then the meat has spoiled (i.e. don't eat it). Variations include the above recipe, but add flavors like Worcestershire sauce, BBQ sauce, tabasco sauce, soy sauce, etc.. Just brush these sauces on after applying the vinegar using a basting brush. A friend of mine was telling me about this and I pulled it off the internet and revamped it so we could use it more easily. Go to Lowe's and buy a ceramic light socket, wire it to an extention cord and stand it up in the bottom with the bulb in it. I like the idea but I am not that adventurous yet. Plus I don't accumulate sick days. Thanks, but I'll stick with my jerky for now.
Soryr the drawing did not come out good , It is a 16 x 16 x 36 inches high cardboard box place a light in the bottom with a cover over it
Biltong This is the South African version to Beef Jerky. This is a Tried and True Recipe. Very easy and Very, Very Good. I think it was Alex that wanted a Jerky that was cured without Soy Sauce. If that is the case. Here it is Ingredients needed: Beef (Preferably London Broil) Rock Salt Coarse Ground Black Pepper Coarse Ground Coriander A Vinegar (preferably Apple-Cider vinegar) First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap. Get some 1/4 - 1/2 inch thick strips of beef. Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become. After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and brush (do not dip) the strips of meat with the vinegar - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off. Then sprinkle ground pepper and ground coriander over the meat on all sides. Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil. The method I use is a home-made 'Biltong Box'. This is basically a sealed wooden box (you can use cardboard if you like) with 3/4 inch holes in it and a 60w lightbulb inside. Just hang the meat at the top of the box, and leave the lightbulb on at the bottom. The heat from the lightbulb helps dry the meat (even in humid weather) in about 3-4 days. Remember, the box must be closed on all 6 sides except for a few holes (as per the diagram below). The whole theory behind this method is that hot dry air rises thus drying the biltong. The holes are quite important as they promote good air circulation in the box. 16 inches across _______________ FRONT | | |x-----------x| < ------- Hang biltong here on a wire or S hook | B B | 36 inch | I I | high | L L | | T T | | O O | | N N | | G G | | | |x-----------x| <------- Put a piece of perforated wood 60W light | @ | covering the lightbulb here. This here --> | ||| | prevents blood from dropping on the --------------- lightbulb. Make sure the wood has a few holes in it to let the hot air rise. 16 inchesr across _______________ SIDE | | | O O O | | -------- Holes at the top of the box on 36 inch | O O O both sides. high | | | | | | | | | | |------------ | | O O O < -------- Holes at the bottom of the box 60W Lite | | by the lightbulb on both sides. here --> | O O O | --------------- You'll know when the biltong is ready when it is quite hard, but still a bit moist inside. Of course, some people like it 'wet' and others like it 'dry'. It's all a matter of taste. Most South Africans like it in between - basically just a bit red inside. If it has gone green, then the meat has spoiled (i.e. don't eat it). Variations include the above recipe, but add flavors like Worcestershire sauce, BBQ sauce, tabasco sauce, soy sauce, etc.. Just brush these sauces on after applying the vinegar using a basting brush. A friend of mine was telling me about this and I pulled it off the internet and revamped it so we could use it more easily. Go to Lowe's and buy a ceramic light socket, wire it to an extention cord and stand it up in the bottom with the bulb in it.
Originally Posted by chefrc Try Biltong and you will stop wasting your time with Jerky more info please. i have never heard of this.
Try Biltong and you will stop wasting your time with Jerky
Another thing that I like is to take lean ground beef, season it with a jerky cure of your choice, (I like to add some pepper etc.) put it in a jerky gun, and lay it out in strips in your dehydrator. I like to dry it at least 10 hrs or so. Not bad at all and a whole lot easier to chew! Ground venison works very well for this as it's usually quite lean.
We put our on a Green Mountain Grill for 3 to 4 hours and have never had bad jerky. The Green Mountain is a pellet/smoker type.
We always put Famous Daves BBQ sauce in the marinade mix. It tastes pretty good.
Originally Posted by snupytcb 1 I've seen a few recipes for smoked jerky but it seems like they only have it on the smoker for awhile 3/4-1 hour. Not for the whole process. I dunno why the link didn't work for you but you are correct, it has the instructions for the fan and filters.
Originally Posted by DavyB I This way I can use my wood chips to smoke it and provide heat instead of using liquid smoke. I'm just wondering if using real smoke while drying will yield a tastier treat. my father inlaw just made some yesterday in the smoker. the last couple times it wasn't so good. he thinks it's great (he is the only one). i think the smoker makes it too strong. we are always trying differant thngs to smoke because our smoke house runs 24/7 during salmon season. turkey seems to come out the best. we use cherry maple and oak. Edit: Alton Brown? The guy from food network has a good idea for guys in our trade who don't have a food dehydrator. Make sure you read the full list of ingredients. i couldn't open the link, is this the one with a box fan and pleated filters? http://www.foodnetwork.com/recipes/a...ipe/index.html 1
If you don't have a dehydrator, you can use your oven. You set the heat very low and open the door a crack. Hang the jerky from the top rack and make sure you have something below it that is big enough to catch all of the drips because if they drip on the element, you can start a fire. One of the tricks is to use a lean meat and trim all of the fat because the fat doesn't dehydrate so well and can still spoil after it is turned to jerky. If you want to know the safety issues when making jerky from both wild and domestic game read this article. It has lots of good info and if you want, you can even try making it like the Indians. http://www.simplesurvival.net/jerky.htm
The only thing that makes me perk up more then jerky is bacon. My marinade is close to your first one. I sprinkle some black pepper and cayenne on it when it goes on the dryer. I also marinate it over night. I'm not much for any of the other flavors on my jerky. jim
Originally Posted by flange how do you dry it? city boy here I bought a dehydrator back when in '99 when I was stationed in Germany. It works excellent but they have made some with timers and what-not. I'm thinking of making one at the shop out of stainless. I want to use hooks to hang the meat and install an inducer motor with speed control. This way I can use my wood chips to smoke it and provide heat instead of using liquid smoke. I'm just wondering if using real smoke while drying will yield a tastier treat. Edit: Alton Brown? The guy from food network has a good idea for guys in our trade who don't have a food dehydrator. Make sure you read the full list of ingredients. http://www.foodnetwork.com/recipes/a...ipe/index.html
Originally Posted by jpsmith1cm Add some bourbon to either of those marinades. That sounds interesting, I may give that a try!
how do you dry it? city boy here
Add some bourbon to either of those marinades.
Jerky! So I bought 10#s of London broil today. Had it thin-sliced with the grain (I love tearing at the jerky). I've already started drying the first batch. I should have asked you guys earlier if you had any kick butt jerky marinades! Tell me what you think. my first batch is original flavor: 2/3 cup soy 2/3 cup worchestershire 1 tbs honey 2 tsp ground black pepper 2 tsp onion powder 2 tsp red pepper flakes 2 tsp hickory liquid smoke 2nd batch: same thing but Teriyaki minus the Soy sauce. 3rd batch: Tripple Ginger Teriyaki worchestershire 3 tbs honey 2 tsp onion powder 1 tsp pepper 2 tsp mesquite liquid smoke edit: forgot to add 1/4 cup brown sugar and a 1/4 cup of apple juice! Give me your recipes!!
Jerky!
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