I was wondering if I should put this thread in the great indoors or outdoors bit because you can do both can't you? I wanted to know if anybody else here has given it a try? For me it's just about the ultimate munchie food, and given that the fat is ideally removed with any remainder being rendered it's not too bad for you either. I love making jerky. All beef rump is what I usually make. I have tried lamb, though it turned out pretty dry and wasn't solid enough to my liking. Jerky has to have a certain amount of chew to it. Chicken was very unusual. I have started with it raw and it kind of goes very plasticy in texture, and see through. I need to experiment a bit more with that. Did some salmon in there too. What it made would be excellent crushed over salad or into pastries, such a concentrated flavour though I wouldn't quite call it jerky. I use an indoor dehydrator that has three levels. While I love it I will be buying more of them. Would really like to make bigger lots. The basic recipe I make is worcestershire, a pinch of salt, some smoky paprika and crushed black pepper. I have a bit of a specialty one too which involves mashed pineapple and a tiny bit of habanero paste, smokey bbq sauce, some crushed corriander seeds, garlic powder or granules,and chilli powder. The mixture of heat to spice is awesome, and the pineapple kind of caramelises on the parts of the surface it's on as well. I've even thought about selling this stuff at local markets once I perfect the process a little more, standardise a range and get better set up. Here it can go for $80 a kilo for the good stuff. So many people have just tried that packet crap, I love converting them. Anyone with me on this hobby? Do you do it indoors or outdoors, oldskool or modern, oven or other device? Talk about jerky.
My dad makes the most delicious jerkey I've ever eaten. I'll ask him what seasonings he uses but in pretty sure it comes in a package. I'll let you know lol.
My younger son makes jerky - usually from beef heart. Makes his own marinade for it. No idea what goes into it, but what comes out of the dehydrator is delicious!
Mmmm.... Home made jerkey, I know what I'm making after class today. Soy sauce, liquid smoke and brown sugar is what I use in my marinade.
Every year I help my friends butcher their deer, so I always get a good haul of homemade venison jerky. It's fucking awesome.
I was a apprentice meat cutter for a few years and making jerky and packing jerky was one of my jobs. Buffalo jerky is fucking rad.
me and my dad make jerky in the summer we just buy big pieces of beef and cut it into strips (leave it fairly thick) and make some marinade sauce for it, we put it in our smoker for 6 to 8 hours and its fucking bomb. use cedar wood chips in the smoker and its fuycking amazing
my father did once but he is a dumb drunk and just used wood laying around to put it in the smoker and it just smelled like a forest fire. Sad his drinking gets in the way of him being a CIA grad.. some of the shit he makes is slammin though, usually the shit that sucks is when he is drunk and gets an idea. Well actually he got the idea from my cousin who owns a farm came down to visit us and gave my pops some beef jerky he had made, even told us the cow's name heh (and it was apparently pretty good)
It's simple. You can do it in a dehydrator, you can do it in an oven, you can do it in a smoker. The method varies depending upon what you use, how thick the meat is cut and if you want it more like jerky or bhiltong. Have a quick google of it, I am sure there's a lot of tutorials. Maybe even youtube.
This guy knows whats up! Deer jerky is my favorite especially when it's done in the oven. Soooo much better than a dehydrator
I certainly do make my own... I LOVE jerky! Here is a photo tutorial and recipe for canna jerky, three different recipes actually (Smokey Original, Teriyaki & BBQ).... whether you make it with, or without the herb, once you taste home made jerky you will never feel the desire to invest in store- bought, ever again. It can be much cheaper, and much tastier, making your own. Canna Tincture & Hash Oil, Beef and Chicken Jerky 40 or so hours later....
We make it with lamb/sheep. It's AWESOME. I got a good recipe off the internet and have used it ever since, it's the best. I'll try to find it.
BKS that's the oven method yeah? It was my birthday yesterday and the wife and friends got me a combined gift, thought I'd show you guys. It's like 4x bigger than the one I've been using, the great things I'm gonna do with this.
For me biltong is where its at, not jerky. I have been experimenting with it for about a year and at first had some mixed results with it being too salty/not salty enough but seem to have got the hang of it. So far i have done it with a few different meats, but by far my favourite is kangaroo biltong
Yeah I don't mind bhiltong, as long as it's done sufficiently. I've had some in the past that's clearly under, felt like it would spoil easily. Never really looked into the preparation, always thought it was more something you'd need the room to hang or maybe smoked. Going to make some dried apple slices to give my beast a run.
