SWTK - Your beef jerky recipes!

[Viper]

Speak to local butchers.

Tell them you want topside or whatever meat without caps.

Comes minus all that fatty shit.

DF - never look a gift horse in the mouth haha

[Bendito]

Roo jerky with marinade version 3.0 has evolved, and was shared out to a few testers the other week, and they were told it was the last batch until I get my own drier.

Out of the blue today i'm handed $50 in an envelope titled 'towards the next batch'.


How long has this gig been going on?

I'd say that's some pretty good feedback

[Bendito]

Tried to make a Moroccan style jerky this weekend and it hasn't worked great.

Started with a 1.2kg blade roast, ended up cutting it into ~2cm cubes.
Marinade was as follows
1 cup worcestershire sauce
1 cup beef stock (wanted more liquid without overpower spices)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon garlic
1/2 teaspoon ginger
1/2 teaspoon paprika

At that point it smelt great, exactly how I hoped it would.
Ended up getting 40 hours in the fridge, then laid it out this morning in the trays and dusted with paprika
After 10 hours in the dryer, they are still a bit juicy in the middle, but the big issue is they are pretty plain...

Do the spices not actually get into the meat much?
Should I have not used beef stock?
HALP!

[rc_sam]

Tried to make a Moroccan style jerky this weekend and it hasn't worked great.

Started with a 1.2kg blade roast, ended up cutting it into ~2cm cubes.
Marinade was as follows
1 cup worcestershire sauce
1 cup beef stock (wanted more liquid without overpower spices)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon garlic
1/2 teaspoon ginger
1/2 teaspoon paprika

At that point it smelt great, exactly how I hoped it would.
Ended up getting 40 hours in the fridge, then laid it out this morning in the trays and dusted with paprika
After 10 hours in the dryer, they are still a bit juicy in the middle, but the big issue is they are pretty plain...

Do the spices not actually get into the meat much?
Should I have not used beef stock?
HALP!

Does'nt look like much salt there Ben, which is what you need to preserve meat.
Also, looking at most of those ingredients i'd be inclined to use those as a dry rub rather than marinade.
No point using beef stock on beef as a marinade.

[Bendito]

The previous lots haven't lasted long enough to worry about preserving it haha
Beef stock was so I could have enough liquid to get it all wet without drowning the spices out by using more strong sauces.
Might have to try a dry rub then, I've only marinated before.
This is my first recipe that was fully made up

[jpcw]

I agree with rc_sam, powdered flavouring seems to work best for me as it sticks top the meet whereas the liquid doesn’t sink in very well. Liquid works best if you are using mince make strips from.
I’m a bit like you though, never had to worry about preserving, always gets eaten way too quickly for that. In fact the smell while it’s drying gets the better of me and any smaller bits that are just dry enough don’t make it till the end

Best ingredients I have found are a combination of the following

Ground garlic
Garlic salt
Ground onion
Ground chilli
Paprika
Seasonall (seasoned salt)
Beef stock powder (small amounts instead of salt)

All of those seem to stick to the meet really well. Curry powder also works fairly well but you need to get a really good one otherwise the taste doesn’t come out as you would expect and you need to add chilli if you actually want it hot.

[jpcw]

Other thing, if you really want to do a liquid style marinade try just adding a lot of salt (preferably rock or sea) and not much (if any) juice. This should draw the juices out of the meet and hopefully let the flavours in. Works well with fish anyway.

[Viper]

apart from what others have said Benny don't cube your meat ... 10mm thick strips should dry properly in about 7 hours.

Cubing means you'll dry the shit out of the outside without drying the middle. Just too much meat Bet you've never had that problem before

[Orson]

Liquid marinades work very well if you make certain that:

1) The marinade isn't too viscous. The thinner the better it is at penetrating the meat (teehee) Thicker marinades (think oyster sauce consistency) just stick to the outside of the meat and coat it
2) Your meat is cut thinly enough
3) You marinate it for long enough (3 days is about right I find) and agitate it regularly.
4) You have enough marinade for the amount of meat you're using. It should be swimming in the stuff. Ideally you don't want pieces of meat to be squished up against on another. This forms a "seal" of sorts and keeps marinade from getting into that part of the meat.

[likefry]

I use equal parts Worcestershire sauce and white vinegar. Then put in about 80% of that volume in light soy sauce.

i.e 250ml Worcestershire, 250ml white vinegar and 200ml of light soy.

Then I chuck all my dry spices into that mixture and let it stew with the meat for 48 hours.

[Deej]

PSB mods weekend tries out Vipers Beef Jerky Recipe.

[Viper]

nice work boys ... hope its tasty

[jaseyjase]

asian style

[Viper]

How is that jerky? Lol

[Deej]

Annnnnd on. Report back in 8 hours

[speed3]

Fresh roo?

[Viper]

nice dryer too ... looks like the FD-1000 ... same as mine

[jaseyjase]

How is that jerky? Lol

i said asian style! well technically its pork jerky chinese style

[Viper]

It looks like cooked meat?

[Aaron Pain Train Neo]

This they were trying to make this. Bak+Kwa+Kim+Joo+Guan.jpg . Which is awesome.

Sorry for kicking a dead thread back to life but i was in spudshed the other day and saw they had a whole scotch fillet for $40 which was around a little less than the size of my leg. Now i buy my jerky by the kilo from Djays regularly ( I fucking love dried meats ) but if i could make my own i'd sure as hell love to give it a try. Gonna get myself a dehydrator on monday and try out some of the recipes here and maybe invent a few of my own.