Ive been thinking for a while about making jerky and finally today pulled my finger our to make a small batch. used a wet marinate opposed to a dry rub. I merged two recipes i found on the net, but ended up with sauer 90's recipe pretty much!! Ive used the tail ends of some fallow loin, which i took out of the freezer and cut up while still partially frozen, the technique seems to work well (thank you WWW).
I used rock salt, sugar, pepper corns, garlic powder, coriander seed, carraway seed, cumin seed, cayenne and chilli flakes, these apparently form a basis for a harissa rub, which sounded nice. i then added soy sauce, worcester sauce and honey. stuck the dry ingredients through the pestle and mortar and mixed with the wet ingredients. the mix was salty, as expected with soy and a bit of rock salt and a with a bit of heat. I felt the marinade was lacking depth of flavour, but opted not to start going off piste in my default style. Ive now vac packed the marinade and the venison strips in a bag and will leave for 24 hours. Due to lack of a dehydrator i will be using a low oven with the door open. the WWW suggests 3-4 hours at about 150 degrees C.. any input from the SD with this bit?
