Beef Jerky Recipes
Discussion
I've had some sucess using a standard oven (non fan) on its lowest setting. I very thinly sliced about 1.5kg of beef topside, marinated in a sugar, soy, wocestershire sauce and spice mixture over night, hung the strips out on the oven racks, draping down with something to catch the drips below. i put a baking tray above to difuse the direct heat from the element and then left to dry at the lowest setting which measured to be about 60dc on my old oven. its done when its done- i.e when it feels like jerky- hard but flexible if it snaps when you bend it youve gone a bit too far. took about 6hrs turning half way if i remember.
Other techniques use card board boxes with lightbulb inside or proper dehydrators but i was happy with the results done this way. the jerky lasted well over a month in a zip loc bag.
Other techniques use card board boxes with lightbulb inside or proper dehydrators but i was happy with the results done this way. the jerky lasted well over a month in a zip loc bag.
Thanks.
I'll try that this weekend.
Any advice on which cuts of beef are best?
I'll have to use the in-law's oven as I think my gas oven will be a) too hot, and b) too wet a heat.
I want to smoke it too.
Basically I'm trying to copy the M&S beef jerky that is made by Laverstoke farm. It's marinated, smoked and peppered.
I think they add crack to it though, it's a bit moreish.
I'll try that this weekend.
Any advice on which cuts of beef are best?
I'll have to use the in-law's oven as I think my gas oven will be a) too hot, and b) too wet a heat.
I want to smoke it too.
Basically I'm trying to copy the M&S beef jerky that is made by Laverstoke farm. It's marinated, smoked and peppered.
I think they add crack to it though, it's a bit moreish.
to be honest i think using something like chuck would work well if you lost the grissle and fat it should be cheaper and tastier than top side.. you dont want to much fat as that is more likely to putrify so make sure what ever you get is well trimmed. make sure you use loads of marinade that is reasonably heavy on sugar- you want even coverage which isnt all that easy when the meat is sliced so thinly. dried chilli flakes sprinkled on the top before drying is a good addition too.
are you going to cold smoke it? before or after the drying? i might have a go at cold smoking some with a few lit coals in the bbq to get the temp up hot enough to dry it out that way you wouldnt need the oven at all.
are you going to cold smoke it? before or after the drying? i might have a go at cold smoking some with a few lit coals in the bbq to get the temp up hot enough to dry it out that way you wouldnt need the oven at all.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff