First attempt at jerky

[T.eddie]

Dug out some strips I had in the freezer from the novemeber fallow and added part of the loin from the recent roe as I have been wanting to try making jerky since I got a dehydrator. Made 2 types one with just a dry scotch bonnet rub I had in the cupboard and the other was a mix of hoisin marinade with some ghost chilli rub mixed in.

As we were due to have a day without rain I then decided I'd do it on the smoker woth cherry wood. So let it all sit in the spices for 24hrs or so and then on the smoker for about 6/7 hours. Smelt amazing, tastes good though the spice has been dulled a little so could do with more in my opinion. All in all a good first attempt. Whenever I do things with venison I always like to pack for myself as if I were a customer as it gives my daughter something to do with bagging and labels.

 

[tozzybum]

Had some Hoisin beef jerky last week lovely job .
Must try making some, still got fallow n Roe in the freezer.
Looks delicious I'm guessing that won't last long.

 

[T.eddie]

Had some Hoisin beef jerky last week lovely job .
Must try making some, still got fallow n Roe in the freezer.
Looks delicious I'm guessing that won't last long.

I didn't even realise that was a normal flavour for it
Definitely not that will be what I'm snacking on this week!

 

[tozzybum]

"It's a local jerky for local people, there's nothing here for you " .
It was that or hot sarachancha chilli 🌶 and that ain't happening

 

[T.eddie]

"It's a local jerky for local people, there's nothing here for you " .
It was that or hot sarachancha chilli 🌶 and that ain't happening

May have to try some sarracha next time!

 

[chaz243]

Dug out some strips I had in the freezer from the novemeber fallow and added part of the loin from the recent roe as I have been wanting to try making jerky since I got a dehydrator. Made 2 types one with just a dry scotch bonnet rub I had in the cupboard and the other was a mix of hoisin marinade with some ghost chilli rub mixed in.

As we were due to have a day without rain I then decided I'd do it on the smoker woth cherry wood. So let it all sit in the spices for 24hrs or so and then on the smoker for about 6/7 hours. Smelt amazing, tastes good though the spice has been dulled a little so could do with more in my opinion. All in all a good first attempt. Whenever I do things with venison I always like to pack for myself as if I were a customer as it gives my daughter something to do with bagging and labels.

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I make biltong but when I vac pack it it goes bad ......so be cautious pal ...I now leave it uncut in a take away try with the lid just resting on top in the fridge and it lasts for yonks ...got a ab recipe if ya like it ...Everyone in the pub loves it .

 

[scotch_egg]

I’ve have mixed results vac packing. I use the same bags but cut them in half to make them go further.

 

[T.eddie]

I make biltong but when I vac pack it it goes bad ......so be cautious pal ...I now leave it uncut in a take away try with the lid just resting on top in the fridge and it lasts for yonks ...got a ab recipe if ya like it ...Everyone in the pub loves it .

Thanks for the heads up ill keep an eye on them!

 

[T.eddie]

I’ve have mixed results vac packing. I use the same bags but cut them in half to make them go further.

Yeah I should have done that to be honest

 

[Morkai]

Dug out some strips I had in the freezer from the novemeber fallow and added part of the loin from the recent roe as I have been wanting to try making jerky since I got a dehydrator. Made 2 types one with just a dry scotch bonnet rub I had in the cupboard and the other was a mix of hoisin marinade with some ghost chilli rub mixed in.

As we were due to have a day without rain I then decided I'd do it on the smoker woth cherry wood. So let it all sit in the spices for 24hrs or so and then on the smoker for about 6/7 hours. Smelt amazing, tastes good though the spice has been dulled a little so could do with more in my opinion. All in all a good first attempt. Whenever I do things with venison I always like to pack for myself as if I were a customer as it gives my daughter something to do with bagging and labels.

View attachment 305191

Scotch bonnet jerky sounds right up my street.

 

[T.eddie]

Scotch bonnet jerky sounds right up my street.

Was just a spice blend from aldi I think that has been in the cupboard a while but not bad for a packet spice, definitely could do with a fresh scotch bonnet kick

 

[Woodsy]

Looks amazing, I must make some more jerky soon it’s been far too long!

I‘ve noticed that the commercial jerky/biltong available to buy always has a sachet of crystals in the pack to absorb any moisture. I guess unless the meat has lost 100% moisture there’s a risk that once vac packed it could start to go off. Stored in a paper bag somewhere cool and dry it could continue to dry out which would make spoilage less likely. Vac packed then frozen would most likely be fine but I do think it’s worth being cautious about long term storage in sealed plastic with a meat product that still contains some moisture. Jerky tends to be too delicious to be kept for any length of time though, so perhaps it’s not really an issue!

 

[T.eddie]

Looks amazing, I must make some more jerky soon it’s been far too long!

I‘ve noticed that the commercial jerky/biltong available to buy always has a sachet of crystals in the pack to absorb any moisture. I guess unless the meat has lost 100% moisture there’s a risk that once vac packed it could start to go off. Stored in a paper bag somewhere cool and dry it could continue to dry out which would make spoilage less likely. Vac packed then frozen would most likely be fine but I do think it’s worth being cautious about long term storage in sealed plastic with a meat product that still contains some moisture. Jerky tends to be too delicious to be kept for any length of time though, so perhaps it’s not really an issue!

I did look at those, can get them off amazon but this will probably last me just for this week in the pac in the fridge I think it will be alright. If I was making a really big batch I'd get some of those I think

 

[baguio]

Now that does look good. It's a shame that it's so labour intensive to make.

 

[T.eddie]

Now that does look good. It's a shame that it's so labour intensive to make.

To be honest other than the time it took it was very much a set and forget, other than topping up the wood for the smoke. Plus being on standby waiting for the baby to come it gave me something to do

 

[baguio]

Looks amazing, I must make some more jerky soon it’s been far too long!

I‘ve noticed that the commercial jerky/biltong available to buy always has a sachet of crystals in the pack to absorb any moisture. I guess unless the meat has lost 100% moisture there’s a risk that once vac packed it could start to go off. Stored in a paper bag somewhere cool and dry it could continue to dry out which would make spoilage less likely. Vac packed then frozen would most likely be fine but I do think it’s worth being cautious about long term storage in sealed plastic with a meat product that still contains some moisture. Jerky tends to be too delicious to be kept for any length of time though, so perhaps it’s not really an issue!

Are they to absorb moisture or oxygen? Suspect the latter as you will never get all of the moisture out of it. It takes many hours in a dehydrator to get it down to 20% moisture.

 

[T.eddie]

Are they to absorb moisture or oxygen? Suspect the latter as you will never get all of the moisture out of it. It takes many hours in a dehydrator to get it down to 20% moisture.

Yeah for the oxygen, I didn't test the moisture and didn't use curing salts as happy to eat it all this week, bit something worth considering for a big batch I'd imagine

 

[baguio]

Yeah for the oxygen, I didn't test the moisture and didn't use curing salts as happy to eat it all this week, bit something worth considering for a big batch I'd imagine

Oxygen scavengers cost next to nothing. Foil bags are also better than our standard vacuum bags for jerky but once you get into doing large quantities the fun goes out of it. Been there, done that!

 

[Woodsy]

Are they to absorb moisture or oxygen? Suspect the latter as you will never get all of the moisture out of it. It takes many hours in a dehydrator to get it down to 20% moisture.

What Happens if You Eat the Packet in Beef Jerky?

Have you ever wondered what would happen if you ate the little packet in a bag of beef jerky? We’ll tell you the facts so you can stay safe.

beefjerky.com

Silica gel to absorb moisture used in packs of commercially available jerky.

 

[stevestalker]

Would it be better to put it in a dehydrator rather than a smoker then it should be dry enough to store.
Steve