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Jerky?

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 16:42
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Anyone have any good jerky recipes?  I just got a dehydrator.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 17:15
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Hey....send me some!!  Yippee
Elk??
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 17:34
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You beat me to it Mark!   Coby, for a small fee of Jerky I'll get you a recipe from a friend at work that makes venison jerky that will knock your socks off.  Poor soul got sent to Ohio to do a buy-off during hunting season.  Whistling  It was him or me, I'm getting old and like sleeping in my own bed at night. He'll be back in the morning. I'll PM you with it.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 18:46
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 You can't really goof it up, Coby. Use lean meat free of fat and sinews. Just slice it thin, (with the grain), rub in salt and pepper, and dry it out. You can start with small batches and try different flavors and marinades, chili powder, Lawry's seasonings, etc.
 I think just plain salt and (freshly ground) black pepper is pretty hard to beat for taste. I prefer it smoked lightly over just plain dehydrated, though.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 19:38
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soy sauce a little liquid smoke and some black pepper and brown sugar, marinate the slices in the fridge over night and place on the trays.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 19:52
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 OOOOHH That sounds like a good recipe!
 I like the brown sugar idea, have to try it!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 20:07
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Deer Jerky

(recipe was available for limited time only)

Big Grin


Edited by mike650 - December/18/2009 at 20:46
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/10/2009 at 20:08
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Originally posted by RONK RONK wrote:

 OOOOHH That sounds like a good recipe!
 I like the brown sugar idea, have to try it!
its more sweet than jerky traditionally should be but i like it.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/11/2009 at 07:56
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NO RED PEPPER, what is this world coming too? spice it up guys.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/11/2009 at 12:26
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Originally posted by cheaptrick cheaptrick wrote:

Hey....send me some!!  Yippee
Elk??
Not sure how I'd send it, but sure you can have some.  Heaven knows I've got plenty.  My 6 cubic foot freezer is not cutting it.Big Smile
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/11/2009 at 12:29
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Originally posted by Steelbenz Steelbenz wrote:

You beat me to it Mark!   Coby, for a small fee of Jerky I'll get you a recipe from a friend at work that makes venison jerky that will knock your socks off.  Poor soul got sent to Ohio to do a buy-off during hunting season.  Whistling  It was him or me, I'm getting old and like sleeping in my own bed at night. He'll be back in the morning. I'll PM you with it.
"knock my socks off"  I'll just have to bide my time until that PM arrives.Big Smile
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/11/2009 at 12:51
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Ok.  I cut the elk into 1/4 inch strips.  I used garlic salt, pepper, crushed red pepper, brown sugar, and soy sauce.  It's soaking in the fridge right now.  I only used 1 pound in case it doesn't turn out great, but how can it not?  Big Smile
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/11/2009 at 15:10
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Originally posted by Steelbenz Steelbenz wrote:

NO RED PEPPER, what is this world coming too? spice it up guys.


You can easily use red pepper too with the receipt I provided. I normally don't because my wife and daughter eat it too.  Big Grin  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/12/2009 at 19:31
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Quite  a few good sounding recipes to try!  I started experimenting with my dehydrator using lean london broil cuts.  Their is little or no waste and on sale their only 2-3 dollars a pound.  Would hate to mess up some expensive high grade game learning the hard way.
 
even totally unseasoned meat will make good jerky, it is easy to go overboard with the spices.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/12/2009 at 19:57
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Originally posted by ckk1106 ckk1106 wrote:

Ok.  I cut the elk into 1/4 inch strips.  I used garlic salt, pepper, crushed red pepper, brown sugar, and soy sauce.  It's soaking in the fridge right now.  I only used 1 pound in case it doesn't turn out great, but how can it not?  Big Smile


Add some liquid smoke to that combination and you can hardly go wrong.  If it were me, I'd use regular granulated garlic instead of garlic salt, as the soy sauce is quite salty already, and I don't like my jerky to be too salty.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/12/2009 at 20:10
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 Personally, I'd probably delete the soy sauce entirely, it never really did anything for me..
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/12/2009 at 21:20
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It turned out good, although next time I'm gonna have to use a little more than 1 pound.  It shrunk up to hardly anything.  If anything it was a tad too salty.  I think I'm gonna take your advice, Ron, and delete the soy sauce.  I'll also add liquid smoke and see how that turns out.Big Smile
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/12/2009 at 21:25
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Originally posted by RONK RONK wrote:

 Personally, I'd probably delete the soy sauce entirely, it never really did anything for me..


Thunbs Up

Keep it simple.



Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/12/2009 at 21:26
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Originally posted by ckk1106 ckk1106 wrote:

It turned out good, although next time I'm gonna have to use a little more than 1 pound.  It shrunk up to hardly anything.  If anything it was a tad too salty.  I think I'm gonna take your advice, Ron, and delete the soy sauce.  I'll also add liquid smoke and see how that turns out.Big Smile


That's funny but true!!!  Big Grin
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/13/2009 at 06:24
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thats why i add brown sugar.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/13/2009 at 06:31
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Yeah, a pound of meat doesn't yield much jerk, no wonder the stuff is so expensive!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/13/2009 at 06:33
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Recipes

How to make Biltong

There are a multitude of recipes and methods used today to make biltong. Many of these are passed down from generation to generation. The good news is that it is really simple to make your own biltong, and the principles which you will use are basically the same regardless of which recipe or method you choose to adopt. One thing is sure, like many other recipes, the best biltong is made with the best ingredients.

Method

The meat must firstly be cut into strips, bearing the following in mind:

  • Meat must be cut with the grain.
  • Meat will shrink by a approximately 50% during the drying process.
  • In cool, dry climates, your initial strips of meat can be cut fairly thick, and of any length. In warm, moist climates, your initial strips of meat should be cut thinner.
  • Try to remove as much sinew and binding tissue as possible when you cut your strips of meat.

The strips of meat are then dipped into undiluted vinegar. The vinegar ?bath? helps to dissolve some of the sinew and binding tissue, makes the meat a little more tender, mellows the aroma and flavor of the meat. It also causes the meat to have a dark and shiny appearance once it is dried helps the spices in the next step to penetrate the meat.

At this point you are ready to season your meat, and this is the step that typically distinguishes one type of biltong from another. Most people develop their own recipes for the seasoning they use on their biltong. These recipes are often passed down from generation to generation.

See below for a typical spice mixture.

Coriander is the most important ingredient in the spice mix.

Salpetre is a chemical similar to sodium nitrate or potassium nitrate and is used to cure the meat and help prevent mildew from occurring during the drying process in moist conditions. It also gives the meat a nice rosy color once it has dried.

Once you have seasoned your meat, we recommend placing it into a large ice chest overnight, and allowing it to absorb the flavors of the vinegar and seasoning, before you hang it up to dry.

Typical spice mixture for biltong

    (for approx 25kgs meat)
  • 560 g fine salt
  • 125 ml brown sugar
  • 25 ml bicarbonate of soda (for tendersing)
  • 10 ml salpetre (optional)
  • 12.5 ml ground black pepper
  • 125 ml coarsely ground coriander
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/13/2009 at 06:56
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I had a friend back in Oklahoma that made jerky the 'old fashion' way... Sold it to bars all over and made a fortune... He would also 'NOT' give me his process and it was a lengthy one as he did it with smokers and hand drying and baking and smokers... You get the point..  I have tried dozens if not hundreds of jerky both commercial and homemade and nothing compared to this guys stuff.  His sister would bring it to the office and by 10 am a pound of it was gone and 95% of the office was women.  It was just that good.
 
From knowing this guy he wouldn't be the type to do marinading or anything fancy ingredient wise.  He was all about the process of drying and cooking.  I know that he used Coarse salts and Large grain black pepper.  When he made it hot he used crushed pepper flakes.
 
What he did tell me was that if your going to use a dehydrator or even an oven to first heavy smoke the meat for 1-2 hours in a smoker with hickory or oak... Then cut your slices and procede. 
 
Sorry couldn't be much help.  I do love good jerky but I have never tried to master it.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/13/2009 at 07:04
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25Kilos---50lbs (+/-)  !!!     You don't mess around do ya!!!
 
Wouter how thick do you cut the meat strips?  10-15cm? (1/2" +/-)
 
Lota guys here are gonna have problems converting the spice measurement
 
Basically:` 1 ml=1cc.  5ml= teaspoon, 15ml= tablespoon
 
As far as the vinegar...is it regular white vinegar, malt vinegar or cider vinegar?
Do you just dip the meat or let it soak for a few minutes in hte vinegar?
 
Lastly thats 560 grams of salt?  560/28=20 oz. ???RIGHT???
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/13/2009 at 08:01
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Typical spice mixture for biltong 25 kg =55lbs

    (for approx 25kgs meat)
  • 560 g fine salt = 19 ounces Course salt is also good
  • 125 ml brown sugar = 8.5 tablespoons
  • 25 ml bicarbonate of soda (for tendersing) = 1 and 3/4 tablespoon
  • 10 ml salpetre (optional) = 3/4 tablespoon
  • 12.5 ml ground black pepper=3/4 tablespoon I would use more maybe as much as 8 tablespoons. 
  • 125 ml coarsely ground coriander = 8.5 tablespoons
  • The vinegar is usually brown vinegar. Mostly we sprinkle it over the meat before adding the spice. The spice and vinegar combined act as brine to soak for 12 hours or so before hanging up to dry.

We tend to cut rather thick biltong in South Africa. In dry climate easily 2 inches by 2 inches or 1 in by 3 inch.



Edited by 8shots - November/13/2009 at 08:14
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