Home made jerky/billtong

[Ted Newgent 4,896]

2 minutes ago, kanny said:

I'm definitely going to give it a go once we are out of quarantine.

i actually seen it amongst the bbq sauces last week

i should of grabbed a bottle

 

[kanny 19,389]

40 minutes ago, Ted Newgent said:

i actually seen it amongst the bbq sauces last week

i should of grabbed a bottle

 

Can't stop watching these videos now lol this guy's marinade looks great if you don't  want to go the liquid smoke route 

 

[Ted Newgent 4,896]

i have smoked paprika,maybe i should try that also

 

top tip

leave the oven door open hen you make your jerky in the oven,dont close it.

keep it slightly propped open ith a ooden spoon.

trust me on this

 

[ChrisJones 7,973]

Not made jerky for ages but buying a food dehydrator makes it really hard to get wrong. Also the cut of meat you use can make a huge difference too. You can experiment with cuts from the butcher until you get it the way you wanted. It's not necessarily the right way, or the only way, but it's another way.

[Lenmcharristar 9,180]

Some good tips n hints fellas, what’s your favourite cuts to use?

[Arry 18,606]

1 hour ago, Lenmcharristar said:

Some good tips n hints fellas, what’s your favourite cuts to use?

I find  Beef Skirt gives me the best results. Other lean cuts would work fine though.

Cheers Arry

[j j m 6,481]

nice stuff it is

[Arry 18,606]

30 minutes ago, Balaur said:

Time I spent in Zimbabwe we are a lot of it, serious jaw work they had steaks hanging on washing lines , was a butcher in the sticks, used to love getting one with fat on for an easy chew lol, they'd bring some in and chop it in lump of desired size, always felt a sense of relief when we'd run out haha.

I think the main reason for using lean meat is so that it keeps. The venison I did was serious work on the jaw as you say. If you use meat that a bit fatty think it would be a good idea to eat it in a few days.

Cheers Arry

[Arry 18,606]

1 minute ago, Balaur said:

Yep it's a staple out there mate or was....venison is very dense I've tried a dried haunch and it was hard going when paper thin. To be fair some of them africaans got jaws like Arnie chewing dried steak whilst they chuck a digger bucket on by hand lol

Beef Skirt cut with the grain of the meat is more chewy that if you slice it across the grain but both are manageable.

Cheers Arry

[Ted Newgent 4,896]

i am using snow goose or canadian goose breast strips

i do have a fair amount of these so its the one to go first

[Lenmcharristar 9,180]

Love steak think I’d try the goose too, have any of yas tried salmon jerky?? It’s top notch too

[MH1 1,805]

2 minutes ago, Lenmcharristar said:

Love steak think I’d try the goose too, have any of yas tried salmon jerky?? It’s top notch too

Brothers mrs brought back crocodile jerky from Australia. Absolutely f***ing bogging lol. Probably the worst thing I've ever eaten

[Lenmcharristar 9,180]

8 minutes ago, MH1 said:

Brothers mrs brought back crocodile jerky from Australia. Absolutely f***ing bogging lol. Probably the worst thing I've ever eaten

I haven’t tried croc jerky but cooked it was nice, be like eating raw chicken

[Ted Newgent 4,896]

The jerky i made the other day

my lad ate the lot

so now for a different batch. Managed to grab a bottle of liquid smoke and to be fair its rather damn smokey 

going to put a teaspoon in with some of the bbq sauce

Edited April 11, 2020 by Ted Newgent

[kanny 19,389]

20 minutes ago, Ted Newgent said:

The jerky i made the other day

my lad ate the lot

so now for a different batch. Managed to grab a bottle of liquid smoke and to be fair its rather damn smokey 

going to put a teaspoon in with some of the bbq sauce

Yeah from what I've seen about the liquid smoke is that you use it sparingly

 

Looking forward to the results