Making Jerky...

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sauer said:
that looks more like the biltong I get when I put strips in biltong box

pic below is what I got from my cheats jerky gun , 2 different nozzles , a flat strip or a tube like pepperami I guess, I prefer the flat strips....

this batch was with mince form soay sheep ..I got some form local keeper when they did away with their herd.... mutton jerky .... was really good.... ok I just use the Eastman sachets bought off of evilbay but reall like the teriyaki stuff.

like the suggestion regarding food grade silicone tube as a trial .... I can vouch fo rthe jerky gun tho its a good bit o kit ....
done pigeon jerky & that was fine too

like doing jerky... reasonably quick ...summit wee bit different , and goes very well with a cold beer :-)


Paul
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Liking the look of that, might have to give it a bash this doe season. Have had a serious enquiry about biltong as well so would love to give that a go
 
ive just got back from the local after a few scoops of ale, that jerky was such a good compliment to a half drunk yorkshireman.. ive devoured the first batch.. more to come. good job its a bit chewy otherwise i would eat it faster!
 
flyingfisherman said:
ive just got back from the local after a few scoops of ale, that jerky was such a good compliment to a half drunk yorkshireman.. ive devoured the first batch.. more to come. good job its a bit chewy otherwise i would eat it faster!
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That's the spirit flyingfisherman!! you can't beat beer and meat!

The end product looked very good - you said you turned the heat off and closed the oven door? that might account for some of the stickiness left over from the honey ans the warm air within the oven will retain some humiity.

Sauer - may i ask where you got the jerky gun from/ it looks like a great iece of kit with that flat nozzle.
 
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I've just put another batch into marinade. When I cut the strips, I flattened them a bit so they were just under 1/4'' thick. Be good to see how yours work out.





 
Basically 5lb of mince
1x eastmans teriyaki jerky mix ala eBay for bout a fiver
It does 5lb of mince & contains cure also

Mix as you would any burger mix

Fill jerky gun & squeeze out onto wire cake racks or grill pan rack

Oven on low ( canna mind temp)
Place in oven with door cracked for an hour , remove and rotate it turn over strips

Back in oven for another 1& 1/4 hr
Then remove & allow to cool

Simples !!!!!
& tasty

Paul
 
So here's batch 2. Recipe tweaked slightly to have less cayenne as the first batch was quite spicy. This batch was dried for 5 hours on 60ish degrees in the oven. With batch 1, I made about a mug full of marinade for about 6 thumb sized pieces of venison, so there was plenty of marinade, which is what I think gave batch 1 a sticky glaze which was very good to eat. Batch 2, I doubled the amount of marinade but quadrupled the amount of venison. The meat soaked up all of the marinade and still wanted more. I made up a bit more and painted it onto the strips before drying.

The overall effect was that this jerky spice is more subtle, which some may prefer. Also it is dryer overall, which would be better for preservation. Although I'm under the impression that you don't need to worry about shelf life with this stuff as its bl**dy delicious.

All in all, successful. I will definitely make more marinade next time though..



 
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This is part of a batch I made today. It doesn't look as good as yours unfortunately flyingfisherman. I'm quite happy with how it tastes. No worcestershire sauce in my cupboard. When I made the marinade I just did it freestyle.... no measurements or anything. Ingredients were light soy sauce, paprika, cummin, salt, pepper, crushed garlic clove, brown sugar and a good dash of nandos extra extra hot peri peri sauce. Gave it 6 hours on 70 degrees in the dehydrator. Probably could have got away with just 5 hours.

jerky.webp
 
flyingfisherman said:
How does it taste? Looks good to me. What cut of venison did you use?
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It has a slightly smokey bbq flavor, quite sweet but with a little bit of a spicy after kick. I used a piece of the back strap as that's what I had in my freezer. I'll definitely work on refining this recipe.
 
You can buy el cheapo cuts from supermarket of beef wtc to practice on till you found the taste you want then apply to your prized venison :-)
 
Hiya, Righty, got the dehydrater, and this afternoon, I'm doing a marinade, then into the machine tomorrow..THO, I was told to roast it after the drying process to kill off any poss bacteria, seemingly, the dehydrater temp doesnt go high enough to kill the bacteria off...:)

Will report back in a day or so chaps.

Merry Christmas and a great New Year to you all....:)
 
Norrie1956 said:
I was told to roast it after the drying process to kill off any poss bacteria, seemingly, the dehydrater temp doesnt go high enough to kill the bacteria off
Click to expand...

Go back to whoever told you this, slap him on the back of the head, and tell him Woody says to stop being a t wat :cuckoo:

This is exactly why most jerky cures contain Cure#1 (or Prague Powder 1, Sodium Nitrite, Morton Tenderquick, etc) If you haven't got that, use sea salt in teh marinade as it contains the nitrites that will prohibit any potential botulism growth. Temperature has nothing to do with it :thumb:
 
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