Biltong and Jerky Recipes
- Thread starter Simon Culver
- Start date
Rasputin
Well-Known Member
I made some jerky out of the geese I shot. Cut big strips. Marinfades in soy sauce chilli sugar and some chipotle tobasvo. Left over night then out in my oven at 45/50c was absolutely delicious so much so my spaniel opened the cupboard door and ate two breasts worth lol
I capt david, in all my exalted wisdom!!!!
Will settle this once and for all. If it's madeeeee using Aferican game it's biltong. If it's made with American animals deer mainly, it's Jerky. If it's made in Britian It's Britjerk or Britong!!! The exalted one has spoken!
BTW We in the US eat almost no mutton and little lamb. My wife, a Filipina says it smells like horse, but to my knowledge, I don't know how she would know, never being close to a horse. any dose anyone make 'it' with sheep? Oops,
maybe I should be clear, it= jerky/biltong.
define Norty
Will settle this once and for all. If it's madeeeee using Aferican game it's biltong. If it's made with American animals deer mainly, it's Jerky. If it's made in Britian It's Britjerk or Britong!!! The exalted one has spoken!BTW We in the US eat almost no mutton and little lamb. My wife, a Filipina says it smells like horse, but to my knowledge, I don't know how she would know, never being close to a horse. any dose anyone make 'it' with sheep? Oops,
maybe I should be clear, it= jerky/biltong.define Norty
N1mr0d
Well-Known Member
An alternative method that works for me, call it whatever you like as life is too short for semantics. Using a standard sized 4 tray dehydrator.
2 kg of venison cut with the grain 1/4 inch thick or so - it does not have to be perfect as variation makes different and interesting results. I don't even bother removing tough bits anymore, your teeth can take care of those.
Good splash of malt vinegar in the bottom of a plastic container. Season your venison on one side fairly heavily as though you are going to eat it hot. Now season it again with the same amount, this makes it quite peppery so if you prefer less pepper use less but you do need the salt. Place season side down in the vinegar creating a layer. Season the top of the venison twice. Now repeat creating layers until all the meat is used. There should be enough vinegar so the top layer is almost covered. In the fridge for 12 hours, turning top to bottom after 6 hours. Now pat dry with kitchen paper and place in dehydrator, it will just all fit in but bear in mind it is going to shrink a fair bit. Dehydrate on the lowest heat setting for 2 or 3 days depending on how crispy/chewy you like it. I like it quite brittle so now do 3 days. Every 12 hours turn the meat and swap trays top to bottom in rotation. Keep in an airtight container. I have kept this unrefrigerated for up to a month so far, maybe one day some will not be eaten for a longer period. My results have been too salty and too vinegry when I first started but still perfectly edible, just keep practicing until you simply understand how much and how long for your own taste.
2 kg of venison cut with the grain 1/4 inch thick or so - it does not have to be perfect as variation makes different and interesting results. I don't even bother removing tough bits anymore, your teeth can take care of those.
Good splash of malt vinegar in the bottom of a plastic container. Season your venison on one side fairly heavily as though you are going to eat it hot. Now season it again with the same amount, this makes it quite peppery so if you prefer less pepper use less but you do need the salt. Place season side down in the vinegar creating a layer. Season the top of the venison twice. Now repeat creating layers until all the meat is used. There should be enough vinegar so the top layer is almost covered. In the fridge for 12 hours, turning top to bottom after 6 hours. Now pat dry with kitchen paper and place in dehydrator, it will just all fit in but bear in mind it is going to shrink a fair bit. Dehydrate on the lowest heat setting for 2 or 3 days depending on how crispy/chewy you like it. I like it quite brittle so now do 3 days. Every 12 hours turn the meat and swap trays top to bottom in rotation. Keep in an airtight container. I have kept this unrefrigerated for up to a month so far, maybe one day some will not be eaten for a longer period. My results have been too salty and too vinegry when I first started but still perfectly edible, just keep practicing until you simply understand how much and how long for your own taste.
American jerky seasoning has a salt/ nitrate package that one adds that will stop spoilage that will hurt you. It may not be good for ones heart, but will keep one safe. They warn to use portions as recommended. capt david
OnSite Search : Cabela's
OnSite Search : Cabela's
Woodsmoke
Well-Known Member
I think that sheep meat is little used in biltong, might be because of a high fat content which can spoil. I've had ostrich biltong before though, so you could probably make it out of anything.I capt david, in all my exalted wisdom!!!!
BTW We in the US eat almost no mutton and little lamb. My wife, a Filipina says it smells like horse, but to my knowledge, I don't know how she would know, never being close to a horse. any dose anyone make 'it' with sheep? Oops,
Usual drill is to make it out of beef silverside, a cheap cut available all over. Venison is particularly good as it is lean and dries well.
I usually use 5kg of silverside per 'batch', Worcester sauce to marinate for 24 hrs once cut into 12x1" strips, Crown biltong spice (a tablespoon per strip) applied to meat and then 5 days in the drying box with fan and light, then another 3-4 days just on the fan depending on how soft or dry you prefer the biltong.
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