- Messages
- 140
- Location
- Devonport Tasmania ex Scotland 1968
Make my own Beef Jerky regularly if anyone wants the recipe just ask.
Beef Jerky
- Thread starter Stuart
- Start Date
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- 1,780
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Yeah Gerry, wouldn't mind a good recipe.
- Messages
- 140
- Location
- Devonport Tasmania ex Scotland 1968
This one is best suited to a Dehydrator but can be done in a slow oven.
I use a fat free "heart smart" roast at least 800 g
4 tbs Dark soy sauce
4 tbs Worcestershire sauce
2 tbs Chinese rice cooking wine or dry Sherry or Brandy
1 tbs Tom Ketchup
1 tbs good curry powder
1 tsp sea salt (if using over 1kg add 1 more tsp salt)
2 crushed garlic cloves or 1 tsp garlic powder
1tbs grated ginger or tsp of lightly dried
1/4 tsp ground black pepper -white if you want it hotter,if you like it even hotter 1/4 tsp or more Tabasco
Method (if using heart smart roast cut along the grain into 4 then slice across the grain into around 3/4 mm ) any other cut ensure you slice across the grain then hand massage marinade into meat and leave for at least 5 hours.
Put on trays in dehydrator (perforated Pizza tins in the oven) and dry at 55 to 60 c for at least 4 to 6 hours (or until you think it is done to suit you)
When done wrap in paper towel to absorb any moisture before you store it in ziplock bags /refrigerate or freeze if not using for a while .
I am munching on some of my last batch right now mmm.
I use a fat free "heart smart" roast at least 800 g
4 tbs Dark soy sauce
4 tbs Worcestershire sauce
2 tbs Chinese rice cooking wine or dry Sherry or Brandy
1 tbs Tom Ketchup
1 tbs good curry powder
1 tsp sea salt (if using over 1kg add 1 more tsp salt)
2 crushed garlic cloves or 1 tsp garlic powder
1tbs grated ginger or tsp of lightly dried
1/4 tsp ground black pepper -white if you want it hotter,if you like it even hotter 1/4 tsp or more Tabasco
Method (if using heart smart roast cut along the grain into 4 then slice across the grain into around 3/4 mm ) any other cut ensure you slice across the grain then hand massage marinade into meat and leave for at least 5 hours.
Put on trays in dehydrator (perforated Pizza tins in the oven) and dry at 55 to 60 c for at least 4 to 6 hours (or until you think it is done to suit you)
When done wrap in paper towel to absorb any moisture before you store it in ziplock bags /refrigerate or freeze if not using for a while .
I am munching on some of my last batch right now mmm.
- Messages
- 1,780
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- Right here!
That sounds gorgeous Gerry, many thanks.
- Messages
- 140
- Location
- Devonport Tasmania ex Scotland 1968
Enjoy ,just noticed that it could be read that I cut the meat 3quarters of a mm Sheesh even Feather Blades are not sharp enough to cut that thin !! 3 to 4 mm thick is the ideal.
- Messages
- 5,893
- Location
- Rebublic of Scotland
The Mrs likes Beef Jerky..
Billy
Billy
- Messages
- 140
- Location
- Devonport Tasmania ex Scotland 1968
Much nicer than deep fried Mars BarsThe Mrs likes Beef Jerky..
Billy