I decided to make some beef jerky.

I like the jack links stuff u can buy from woolies etc, but it has a f***load of sodium in it, and is f***ing expensive.

So I've got some strips marinating in the fridge atm. I went by this recipe. Just a random google result.

Anyone made their own jerky? any tips or secret recipes?

woo!

UPDATE:

It's in the oven as we speak :D

In the marinade:

http://img501.imageshack.us/img501/9182/12117529ut6.jpg

On the paper towel:

http://img262.imageshack.us/img262/3079/99656196io2.jpg

After being squshed with a rolling pin in between paper towels:

http://img473.imageshack.us/img473/1725/39793795ze8.jpg

Layed out on the oven racks:

http://img473.imageshack.us/img473/5969/68549711bk5.jpg

In the oven:

http://img473.imageshack.us/img473/4509/16220460ue9.jpg

So now it sits in there for about 10 hours on 50 C till tomorrow morning.

I'm giddy with anticipation.

UPDATE AGAIN:

Well holy dooley it's good. I marinated it for so long (~24 hours) that it's just such an intence flavoursome jerky chewy smack!

Here's a photo I took this morning before I slammed most of them.

http://img338.imageshack.us/img338/8812/31098037jo4.jpg

Here's a single piece I ate just now:

http://img338.imageshack.us/img338/5360/87183415nc5.jpg

And here it is with a light underneath it so you can see how red and meaty it is :D Kinda transparent.

http://img338.imageshack.us/img338/1402/89679302un8.jpg

Next I'm gonna try rump steak, and experiment with different seasonings. Black pepper. Chilli powder. Maybe cummin. Maybe cajun spices or something.

I do highly recommend. And it really is dead simple. I don't know why I didn't try it sooner.

woo!

I haven't made my own, but I do eat quite a lot of homemade jerky from a country friend.

Absolutely farking pwns the s*** in the supermarket.

Sometimes jerky from deli's (storemade, not purchased) can be a good alternative too.

Beef Jerky

f***ing ROCKS!!!!

I rarely get to eat good jerky though, normally just get whatever's at the servo or 7/11.

biltong (south african jerky) is also equally orsm

no tips from me, but definitely repost to say how it went

I really should try some beef jerky.

It has been something that's been fairly low on my 'must try' list.

Theres a shop in wynumm that does beef jerky and biltong....might be an alternative to buying it from s***ty shops

Paging Rev Evil to the thread...

I used to work with a girl who made her own on the farm. Used to hang it up on the clothesline to cure/whatever it is they do to it. Apparently it was pretty good, but no idea on what she did recipe wise.

u can get biltong on ebay too. apparently its the one to get but ive never had it

f*** yeah! Beef jerky kicks some serious ass!

Years ago I used to buy it from a deli and it would come in these huge-ass chunks and you needed a knife to cut thru it. Now if I buy some it's normally the s***ty stuff from Coles that costs about 4$ for 5 piss-ant pieces.

ew
first pics look like turds in a bowl..

must be pretty tasty though

Damn, they look like they'll turn out awesomely. Keep us posted.

8-)

Marinade the beef strips in hot chili sauce mixed with copious amounts of white and black pepper over night. Then chuck em in the evaporator (leave em all covered in sauce).

Makes a really sweet spicy beef jerky.

Edit: Oh ya, just remember that since you're making your own jerky (especially if you make it like above) it doesn't have a long shelf life (the proper bought jerky is better preserved n stuff). Eat it within 2 days or so of making it and you're gold though.

Come to think of it, the reason they usually use so much sodium in jerky you buy in the shops is probably mainly for a preservative...


last edited by icewyrm at 23:02:56 18/Jun/07

I'MMA JERKIN MAH BEEF

So now it sits in there for about 10 hours on 50 C till tomorrow morning.

you're gonna leave the oven on overnight? isn't that dangerous?

I wouldnt wanna be running an oven for 10 hours! Think of the gas/electric bill! Better off paying for biltong

I accidentally left a pizza cooking in a oven at 200 degrees overnight once.

Once I cut away the 60% of it that had turned to coal (with a chisel), it was good eating.

WOW AN OVEN AT 50C DANGEROUS NEWS AT ELEVEN!!!!!!!!

Tell us how it turned out. I might try this also.

Wow looks cool!

I'm in the middle of trying to work out how to make Chipotle. Is basically smoked dried jalepenos. There's a few recipes online, but are specific to the equipment they're made in.

Does anyone know the cheapest you can get an evaporator? Might be better ( read more economical ) than leaving the oven on for ages.

go to subway and buy a bottle of it

naaaaaaa pasta ftw
http://www.josh.net.au/images/albums/userpics/10001/normal_Random 256.jpg

jmr you forgot to say ffs

Where's the finished product?

Might try this out this week if it tastes any good.

Where's the finished product?

Might try this out this week if it tastes any good.

Once he gets out of hospital from an unexplained bout of food poisoning I am sure he'll tell us how awesome it is.

looks tasty as.
nice one duder

I just had a pack of Jack Links Japaleno jerky before... bloody hot that stuff, not too bad.

that first pic does look like something from ratemypoo.com

aside from that, looks tasty

heh, it isn't gonna cost much to leave an oven on at just 50C.

I have never eaten Beef Jerky and i don;t thinki ever will after seeing that.

Does anyone know the cheapest you can get an evaporator? Might be better ( read more economical ) than leaving the oven on for ages.

Surely you could just leave stuff out in the sun in a brisbane summer?!

But its winter?!

trog, is that a dig at brisbane's incredible heat, or a ironic comment given that in brisbane in summer its usually 90% humidity and thus nothing evaporates?

1°C makes a difference between comfortable and cold!

Even ya mum sliced up looks better than that.

updated the first post with the final result :D

thats awesome.
i'm going to give it a shot with my own secret blend of 11 herbs and spices.

thanks for that bargain! i love beef jerky as its a staple kind of thing to me so im going to give that a go

are there any photos of what it looks like after it's eaten?

i'm going to give it a shot with my own secret blend of 11 herbs and spices.

Thats trade marked to the all mighty KFC lord, Overlord Sander.

are there any photos of what it looks like after it's eaten?

That was the first one.

Edit: It's the cycle of life.

Hopefully it doesn't get to 100% humidity.

apu's voice:

our beef jerky is now nearly rectum free.

FINISHED PRODUCT PIX c***.

FINISHED PRODUCT PIX c***.

IN THE FIRST POST d*******

His fault for not updating thread title.

edit: or did he?

Alright I'm the trying the same recipe in your thread.

Going to use rump steak (did you freeze it like they suggest?), also going to use fresh onion and fresh ginger, to save some money instead of buying those $5 little canisters of powdered junk.

Will report back in a day or two.

i think the powders flavour would penetrate the meat more tbh. I thought about fresh stuff, but then i thought otherwise.

Well I got a test strip in the oven (just to suss out the temps), in 3 hours it will be done (been in 7 hours so far).

The soy really overpowered my mix, so I slapped some sweet and hot chilli sauce in and the marinate is tasting a lot better... so that's going to soak in overnight.

Ok update... 7 hour single strip at 80 degree's = success, perfect production, just the marinade flavour was off, nice but not as good as Jackslinks so far.

Friday will be full marinade overnight, at 12 - 14 hours at 50 degree's in oven.

1/4 of the strips will be hanging by coathangers in the garage shed, see how they dry out.

heh. good to see. i'm making some more this weekend. several different marinades.

gonna try a hottish chilli sauce in the mix. like peri peri or something.

12-14 hours :o i rekon that'll dry it out too much

well I'm suprised at how fast they dry.

The oven I own (conventional), the dots start at 80 degree's... so it's very suss, and I cut the strips at 1/2 cm and flattened them with a spoon, got owned really quick. To the standard soy sauce/black sauce + onion/garlic/ginger/5 spice powdered... seemed just wrong... so I added some raw sugar, sweet chilli/hot chilli and a bit of fine peanut oil and the marinade seems to be going well.

I'm going to hang a fair amount up in the Titan shed, on a steel coathanger, directly under the whirle bird for 12+ hours and see how it goes (ultra thin mind you).

Anyway, 98% of the topside beef strips are marinating overnight. The 7 hour, low marinade at pretty high heat turned out nice (and didn't make me sick), so I assume the other will provide a big hit :D

You all leaving out the MSG ? ... if so, still taste good ?


Too much MSG leaves me feeling like a really bad hang over, and it sucks cos food with MSG tastes awesome, but I know when I have it cos the next day I feel like a truck ran over me.
Gives at least 2 people I know heart palpitations.

yeah yeah, FDA says its safe blah blah. And they are only anecdotal observations.

If you want a totally kick ass rub for the jerky, look to Cajun food. Here's a rub I use all the time, especially when slow-cooking ribs. I would let it sit in the fridge overnight to drawn in the flavours of the rub, then brush the meat with a marinade of your choice both before and during the drying process.

# .25 cup firmly packed brown sugar
# .25 cup paprika
# 3 tablespoons black pepper
# 3 tablespoons kosher salt
# 2 teaspoons garlic salt
# 2 teaspoons onion powder
# 2 teaspoons cumin
# 2 teaspoons fennel seeds
# 1 teaspoon cayenne pepper

this is why we like taking stinky camping

I'm just not getting the right consistency.

Some parts are nice and soft, others are touch/crunchy as hell.

I'm not entirely satisfied with the past 2 lots, but all my friends/family are absolutely loving it.

Got another black sauce marinade lot going, got another one marinading too that's more indian with tandoori s*** and lime juice and other fun things.

What's your body odour like after eating/being surrounding by that all the time?

^^ the women go crazy for it

men go crazy for it to.. or maybe they just go crazy for chubs manlyness