Beef jerky. - Page 11

thuc · 23rd May 2013, 8:17 PM

to all beef jerky fans, i just want to ask if theres a difference between wetsern beef jerky compared to the ones from the asian groceries stores?

which one do you prefer?

connico · 23rd May 2013, 11:31 PM

Quote:

Originally Posted by thuc

to all beef jerky fans, i just want to ask if theres a difference between wetsern beef jerky compared to the ones from the asian groceries stores?

huge difference. Texture and flavours

Oblique · 27th May 2013, 6:19 PM

Had a read through most of this thread as I'm wanting to try and make my own batch too. Before purchasing anything expensive, it seems as though people have had a fair bit of success in the oven and I would like to try that.

Here's the process I've come up with so far based on 2 minutes of research:
-buy 1kg of topside beef
-freeze until not fully frozen, but quite firm/hard
-cut into jerky-sized strips
-conjure up your favourite herbs, spices and marinades in a zip lock bag and chuck the meat in there
-let it marinate like this in the fridge over night
-put the marinated beef strips on a tray in oven at 50-60 degrees with the door propped 1-2inches open and leave for 4-5 hours
-devour jerky!!

Does anybody see any floors in my plan? I'd like to try it this weekend

spedwards · 27th May 2013, 10:03 PM

If you're going for marinated meat you should remove the marinade and pat dry the meat before putting it the oven in for drying.

You'll also probably find that 4-5 hours won't be long enough at that temp. YMMV, but when I do it i find it's upwards of 12 hours to get it the way I like.

Obviously the thickness of the cut will vary the time required, just keep it going until you're happy with the result. Also remember that when it's warm in the oven it will tend to be a little softer than when it's cooled down.

Oblique · 28th May 2013, 10:58 AM

Thanks for the tips mate. Will keep them in mind when giving it a try this weekend. This might sounds stupid, but what's the best method for "patting dry"?

303-Acid · 28th May 2013, 11:08 AM

Quote:

Originally Posted by Oblique

Thanks for the tips mate. Will keep them in mind when giving it a try this weekend. This might sounds stupid, but what's the best method for "patting dry"?

I just use chux type cloth wipes. Make sure they're plain ones, don't have any cleaner/detergent in them.

Oblique · 3rd June 2013, 12:25 PM

Jerky in the oven. Now the horrid waiting game...... Hopefully it'll be ready for the footy this arvo

EDIT - It turned out pretty well for a first try. Using Liquid Smoke as a marinade was a good idea. After 5 hours in the oven at 70 degrees, it was pretty much perfect.

Also, thanks for the Chux wipes recommendation. They worked perfectly!

maddhatter · 16th June 2013, 2:25 PM

Quote:

Originally Posted by P00peyes

Just stumbled onto this thread and was gonna post about jerky territory. I used to be able to buy it from BWS bottle shops but they don't seem to stock it any longer. The 'flamin-hot' variety is by far the best jerky I've had and I can no longer find it

Anyone know where to get it in Melbourne/Victoria? Are there any other brands around that are similar? I like my jerky to be as hot as possible!

Edit: just found that you can order it from their website but at $33.00 for 250g... seems excessive! I can't remember spending nearly that much from the bottle'o

I've found two places in Mackay that sell Territory Jerky, absolute mission to find - I feel your pain. Though they only sell it in 25 gram packs for ~$4.50, 250g for $33 isn't too bad...

I brought a dehydrator last week, got it cranked now with my first batch, though to get it "territory" dry might take some time lol.

spedwards · 17th June 2013, 8:20 AM

I was asked to make some Hot and Spicy jerky for the weekend and stumbled across this recipe: http://allrecipes.com/recipe/jerky-l...hot-and-spicy/ . When I say stumbled, it's the first Google search result...

Turned out quite well, the only thing I didn't have was the liquid smoke but followed the recipe apart from that. About 7.5 hours in the oven at 60 degrees and it came out great.

This is the first "wet" batch I've done for a while and contrary to an earlier post I didn't worry about removing the marinade before drying. It was a little sticky but not terrible so.

23rd May 2013, 8:17 PM	#151
thuc Member Join Date: Sep 2009 Location: Melbourne Posts: 63	to all beef jerky fans, i just want to ask if theres a difference between wetsern beef jerky compared to the ones from the asian groceries stores? which one do you prefer? Last edited by thuc; 23rd May 2013 at 11:40 PM.

27th May 2013, 10:03 PM	#154
spedwards Member Join Date: Aug 2003 Location: Sydney Posts: 857	If you're going for marinated meat you should remove the marinade and pat dry the meat before putting it the oven in for drying. You'll also probably find that 4-5 hours won't be long enough at that temp. YMMV, but when I do it i find it's upwards of 12 hours to get it the way I like. Obviously the thickness of the cut will vary the time required, just keep it going until you're happy with the result. Also remember that when it's warm in the oven it will tend to be a little softer than when it's cooled down. __________________ My pics @Photobucket

3rd June 2013, 12:25 PM	#157
Oblique Member Join Date: Jan 2008 Posts: 641	Jerky in the oven. Now the horrid waiting game...... Hopefully it'll be ready for the footy this arvo EDIT - It turned out pretty well for a first try. Using Liquid Smoke as a marinade was a good idea. After 5 hours in the oven at 70 degrees, it was pretty much perfect. Also, thanks for the Chux wipes recommendation. They worked perfectly! Last edited by Oblique; 4th June 2013 at 11:42 AM.

17th June 2013, 8:20 AM	#159
spedwards Member Join Date: Aug 2003 Location: Sydney Posts: 857	I was asked to make some Hot and Spicy jerky for the weekend and stumbled across this recipe: http://allrecipes.com/recipe/jerky-l...hot-and-spicy/ . When I say stumbled, it's the first Google search result... Turned out quite well, the only thing I didn't have was the liquid smoke but followed the recipe apart from that. About 7.5 hours in the oven at 60 degrees and it came out great. This is the first "wet" batch I've done for a while and contrary to an earlier post I didn't worry about removing the marinade before drying. It was a little sticky but not terrible so. __________________ My pics @Photobucket

27th May 2013, 6:19 PM	#153
Oblique Member Join Date: Jan 2008 Posts: 641	Had a read through most of this thread as I'm wanting to try and make my own batch too. Before purchasing anything expensive, it seems as though people have had a fair bit of success in the oven and I would like to try that. Here's the process I've come up with so far based on 2 minutes of research: -buy 1kg of topside beef -freeze until not fully frozen, but quite firm/hard -cut into jerky-sized strips -conjure up your favourite herbs, spices and marinades in a zip lock bag and chuck the meat in there -let it marinate like this in the fridge over night -put the marinated beef strips on a tray in oven at 50-60 degrees with the door propped 1-2inches open and leave for 4-5 hours -devour jerky!! Does anybody see any floors in my plan? I'd like to try it this weekend

28th May 2013, 10:58 AM	#155
Oblique Member Join Date: Jan 2008 Posts: 641	Thanks for the tips mate. Will keep them in mind when giving it a try this weekend. This might sounds stupid, but what's the best method for "patting dry"?