Anyone make beef jerky ?

Ridgeway

Ridgeway

LIFE MEMBER
Joined
Mar 10, 2012
Posts
4,083
Likes collected
7,899
Location
Lausanne
Funster No
20,102
MH
NiBi Arto 85E
Exp
Since 2012
Did my second batch today, wasn’t as good as the first it seems. Curious to get any hints and tips from experienced jerkers🙃

Using a regular food dehydrator at 55 degrees for 6hrs. Last week batch was based on rump of beef but I’ll be broke if I keep buying that so switched to a cheaper cut this weekend, that’s probably why it was as good but curious to find out mire about this mysterious art 🤓

Today’s batch
image.jpg
 
We have a Ninja Maxi Grill so am planning on trying the Dehydrate setting for meats have done some fruits so far to see how it works - makes pretty good Dessicated Coconut

will be trying as soon as I can get shopping next (at least 2 weeks with the stores we have left at present)
 
Lenny HB said:
Sorry to me it looks horrible I'll stick to a nice rare steak. :giggle:
Click to expand...

slightly different application Lenny, once dried it last for weeks of about 10mins in our house. love steaks to but this stuff is all about preserving
 
Great for hiking :giggle: Looks awesome. we’ve never made our own so I can’t give any tips!

Subscribers  do not see these advertisements

 
I think silverside would be better value, if that’s no good move onto topside.
I love bilton/beef jerky however I’ve never made it just thoroughly enjoyed buying and eating it especially with a cold pilsner. Good luck with your endeavours.
 
Sharon's been making Biltong for over 40 years in Rhodesia & R.S.A. & now the U.K., a more than adequate Biltong Box can be purchased from Amazon e-bay etc, the necessary spices too.

She normally uses slightly fatty Rump or Topside / Silverside & cutting against the grain is important as is a rinse in diluted 50% vinegar 50% water solution before spicing, leave in fridge for 48 hours before hanging in the Biltong maker for about 72 hours depending on one's taste for dryness / texture.
 
MH 55 FUN said:
Sharon's been making Biltong for over 40 years in Rhodesia & R.S.A. & now the U.K., a more than adequate Biltong Box can be purchased from Amazon e-bay etc, the necessary spices too.

She normally uses slightly fatty Rump or Topside / Silverside & cutting against the grain is important as is a rinse in diluted 50% vinegar 50% water solution before spicing, leave in fridge for 48 hours before hanging in the Biltong maker for about 72 hours depending on one's taste for dryness / texture.
Click to expand...

One of our SA friends father was making BT until last year but has now stopped. I used to buy from him and really enjoyed it.

Will look more into it though as it's only recently that the children have taken a liking to Jerky so maybe they also appreciate some BT.

Thanks for the recipe tip, have printed that out(y)(y)(y)
 
About the only good thing about our crappy Zanussi oven is that it has a defrost setting at 30°C that you can use to make jerky. When Blue was poorly and wasn't eating I made him treats from dried, thinly sliced liver using it.

Subscribers  do not see these advertisements

 
Ridgeway said:
Did my second batch today, wasn’t as good as the first it seems. Curious to get any hints and tips from experienced jerkers🙃

Using a regular food dehydrator at 55 degrees for 6hrs. Last week batch was based on rump of beef but I’ll be broke if I keep buying that so switched to a cheaper cut this weekend, that’s probably why it was as good but curious to find out mire about this mysterious art 🤓

Today’s batchView attachment 440807
Click to expand...
What do you do with it?
Chew on it like it is or soak it or what?
 
Looks like a waste of good beef to me :unsure: :(

Subscribers  do not see these advertisements

 
MH 55 FUN said:
Sharon's been making Biltong for over 40 years in Rhodesia & R.S.A. & now the U.K., a more than adequate Biltong Box can be purchased from Amazon e-bay etc, the necessary spices too.

She normally uses slightly fatty Rump or Topside / Silverside & cutting against the grain is important as is a rinse in diluted 50% vinegar 50% water solution before spicing, leave in fridge for 48 hours before hanging in the Biltong maker for about 72 hours depending on one's taste for dryness / texture.
Click to expand...
Lucky you. My very late mom used to make biltong from beef, buck and ostrich.
I remember rubbing the meat with saltpetre to bleed it before seasoning it and hanging the strips of meat out to dry in our Eastern Transvaal home. 😥
 
I found that the consumption of biltong and beer of an evening had an adverse effect on my arse. Namely, noxious farts of biblical strength that emptied the room and brought a tear to my eye. The worst of it was the dug was in the other room so I couldn't blame it on the old slow-one as was the norm!

I no longer eat Biltong. Correction - I'm no longer allowed to eat biltong.
 
Bonkers the Dog said:
I found that the consumption of biltong and beer of an evening had an adverse effect on my arse. Namely, noxious farts of biblical strength that emptied the room and brought a tear to my eye. The worst of it was the dug was in the other room so I couldn't blame it on the old slow-one as was the norm!

I no longer eat Biltong. Correction - I'm no longer allowed to eat biltong.
Click to expand...
Thank you for sharing this. 😀
 
Bonkers the Dog said:
I found that the consumption of biltong and beer of an evening had an adverse effect on my arse. Namely, noxious farts of biblical strength that emptied the room and brought a tear to my eye. The worst of it was the dug was in the other room so I couldn't blame it on the old slow-one as was the norm!

I no longer eat Biltong. Correction - I'm no longer allowed to eat biltong.
Click to expand...

That made me laugh:LOL:

Subscribers  do not see these advertisements

 

Join us or log in to post a reply.

To join in you must be a member of MotorhomeFun

Join MotorhomeFun

Join us, it quick and easy!

Join us

Log in

Already a member? Log in here.

Latest journal entries

Back
Top