You are not logged in.

  • Register to access all forum features  

#1

Nightjar
Member
From: Waikiki, WA
Joined: 26 September 2013
Posts: 1,624
Member
13 June 2020 05:43 pm

This is my third batch of beef jerky, it's getting tastier with each run.
Have to control myself or I'd snack on it all day through.

1592030582_jerky_002.jpg


Happy Hunting, Nightjar.

26 users like this post: Mackka, BigWave, Hard Luck, goody2shoes, Manpa, lordo.1, Thomo, Banjo68, Rockhunter62, RM Outback, Dihusky, steve f, HippyProspecting, Mickybees, kemjak57, silver, Ded Driver, Smoky bandit, DrDuck, Booney, aussiefarmer, Ramjet, numpty, 7.62marksman, Deepseeker, mudgee hunter

#2

Hard Luck
Member
From: Werribee, VIC
Joined: 14 March 2015
Posts: 1,653
Member
13 June 2020 06:47 pm

Looks fantastic Nightjar. Bet it tastes awesome thumbsup drooling


"Courage and Patience"
My Mothers Daily Chant

#3

lordo.1
Member
From: , VIC
Joined: 05 June 2016
Posts: 165
Member
13 June 2020 07:26 pm

Looks magnificent . Making your own jerky is a trap if you like to eat it .Never lasts long .I only do small batches in a dehydrator ,and love it .But can never manage to get a stock pile. Couple of beers and thats about it .GONE


If Things Dont Change They"ll Stay The Same

7 users like this post: goody2shoes, Rockhunter62, RM Outback, Nightjar, Dihusky, PabloP, mudgee hunter

#4

steve f
Member
Joined: 15 August 2018
Posts: 53
Member
14 June 2020 03:41 pm

seems like one dehydrator is not enough.

1 user likes this post: mudgee hunter

#5

lordo.1
Member
From: , VIC
Joined: 05 June 2016
Posts: 165
Member
14 June 2020 11:39 pm

steve f wrote:

seems like one dehydrator is not enough.

One is enough self control could play a part ,something i have none of when it come to jerky


If Things Dont Change They"ll Stay The Same

#6

blisters
Member
From: , ACT
Joined: 19 April 2015
Posts: 993
Member
15 June 2020 12:33 am

Looking good what's in your marinade? I found lime pickle to be great it keeps the kids from eating it wink

1 user likes this post: mudgee hunter

#7

Nightjar
Member
From: Waikiki, WA
Joined: 26 September 2013
Posts: 1,624
Member
15 June 2020 11:52 am

blisters wrote:

Looking good what's in your marinade? I found lime pickle to be great it keeps the kids from eating it wink

It is at experimental stage, will put together my favourite marinade when it is mastered.
Chomping on a few pieces as I write, doesn't need much to improve. thumbsup


Happy Hunting, Nightjar.

2 users like this post: blisters, Mackka

#8

Ramjet
Moderator
From: Maitland, NSW
Joined: 19 February 2013
Posts: 15,796
Moderator
15 June 2020 04:32 pm

Nice. I prefer to smoke my jerky. Love that Smokey flavour. Best I have made was roo jerky. Very nice.

1592199161_20200615_153101.jpg


Touch the Frog.
Garrett At Pro, XP Deus, CTX 3030, pin pointer. Oldest find 1807 halfpenny, oldest silver 1854 threepence.

7 users like this post: goody2shoes, Hard Luck, silver, numpty, Banjo68, 7.62marksman, Deepseeker

#9

Booney
Member
Joined: 16 October 2018
Posts: 325
Member
15 June 2020 07:51 pm

Always great to make up and experiment with new jerky marinades . Can’t go wrong As long as you stick to the basics , a good quality soy sauce and Worcestershire is key salt pepper and lots of chilli flakes ,paprika ,garlic powder and fennel seeds works for me . I’m experimenting with thickness and grain ,cutting along the grain makes for a tougher Chewy jerky and across the grain it’s a bit easyer to break apart , . I like to mix it up . Partly freezing the mussel makes it easyer to cut for me I cut 5 mm strips which dehydrate down to 2 mm . Cryovacing can be a problem if you suck to much air out the jerky Will pierce the bags I try and vac out about 90% of the air seems to work and mine lasts for year Still eating last years batch . I do 20 - 40 kilo batches of venison or beef . Depending on what animals are available .1592210712_a3e24afb-6388-4f5f-8fb3-819d1822eefe.jpg

11 users like this post: silver, Mackka, numpty, Hard Luck, goody2shoes, Nightjar, pinfire opals, 7.62marksman, Deepseeker, mudgee hunter, sand surfer

#10

Nightjar
Member
From: Waikiki, WA
Joined: 26 September 2013
Posts: 1,624
Member
15 June 2020 09:08 pm

Booney, I use sweet chilli sauce instead of the flakes along with a variety of other ingredients for the marinade, hoping to produce the optimum marinade with another couple of runs.


Happy Hunting, Nightjar.

#11

RM Outback
Member
Joined: 10 March 2016
Posts: 5,883
Member
15 June 2020 09:15 pm

Don't forget the lemon juice fellas drooling perfect 24 hours in that when doing beef reduces pretty much all the fat that didn't get cut off. Once dehydrated the lemon juice creates a salivating moment which results in you reaching for more beer and jerky smile it's a winner beer

7 users like this post: Nightjar, numpty, Hard Luck, goody2shoes, Banjo68, Deepseeker, mudgee hunter

#12

AussieChris
Member
From: Bathurst, NSW
Joined: 08 April 2015
Posts: 787
Member
21 June 2020 09:55 pm

I read this post a week ago I guess and it inspired me to do a batch, I was making a batch every week there over summer. I had a chuckle at Booney saying he does 20-40kg lots!! That’s incredible!

I just put 4.2kg on and had to use both my square tray dehydrators and thought I’d have to get my old round one out too.

Question, you fellas ever use curing salt? also do you cryovac? or does it never last long enough to bother. drooling


"About 10 minutes into it everything changed, buckets were flying ... people were bleeding. Girls were unconscious."

2 users like this post: goody2shoes, mudgee hunter

#13

Nightjar
Member
From: Waikiki, WA
Joined: 26 September 2013
Posts: 1,624
Member
21 June 2020 11:07 pm

Did another batch with varied ingredients, more honey/sweet chilli, less salt next run.


Happy Hunting, Nightjar.

#14

Nightjar
Member
From: Waikiki, WA
Joined: 26 September 2013
Posts: 1,624
Member
22 July 2020 07:52 pm

Have arrived at the very best Beef Jerky to date.
Have been experimenting and feel there won't be many changes to this final recipe.

1: 1kg of "Topside Beef" with minimal fat and gristle, sliced 12mm layers then cut into 12mm strips and then 30mm lengths. Place strips in container.
2: In a mixing jug add;
150ml - Soy Sauce
1 X TSP - Lemon juice
1/2 X TSP - Pepper
1 X TSP - Garlic
3 X TBSP - Sweet Chilli Sauce
2 X TBSP - Worcestershire Sauce
2 X TBSP - Tomato Sauce
2 X TBSP - Honey

Stir thoroughly, put in microwave for one minute and once again stir.
Drizzle contents over meat in container.
Cover container with lid or glad wrap and place in fridge. Stir contents ever few hours during day then leave in fridge over night.
Cut and fit a layer of "oven bake paper" in base of your hydrator being sure to leave centre console clear for air movement. (This will catch drips and make later cleaning easier.)
Finally drain container and place strips on racks. (Be sure to not have segments touching)
Set your hydrator for 8 hours @ 70C

Bon Appetit

Last edited by Nightjar (22 July 2020 07:55 pm)


Happy Hunting, Nightjar.

9 users like this post: Gunna, Rockhunter62, Manpa, PabloP, Deepseeker, Wally69, RM Outback, savage bitter, Anniegee

Contact Us - Privacy Policy - Terms Of Service

View Desktop Site

Top