I’ve been making jerky on and off for a year now. I still always worry that it wont turn out properly, and I’ll kill someone because they’ve eaten not-quite-dehydrated-enough ‘raw’ meat. Mortality count at the time of posting: 0.
In one of my earlier posts I hypothesised that maple syrup (or sweetener in general) was fairly essential to making tasty jerky. Recent experiments have proved otherwise. This is a good thing because I can make Whole 30 compliant jerky quite easily.
This is how I now make my jerky: Continue reading
I’m on a roll this week. My food dehydrator has never had this much use. It triumphed with the last batch of jerky, has had a couple of runs making kale chips and now it’s set for yet another round of the Great Jerky Experiment. I’ve fallen in love with a delightful little spice blend that goes by the name of Saudi Baharat. When I first tried it, I added it to beef chilli and I thought the spices were far too subtle with such a strong flavoured meat. I’ve since added it to zucchini tagine and lately I’ve been using it as a marinade – see Saudi Baharat BBQ Chicken. I haven’t actually tried it with lamb yet as Gewurzhaus suggests.
I thought I’d give it a go with kangaroo, which brings us to The Great Jerky Experiment – Round 5. Continue reading
It’s been a while. The last time I made Kangaroo Biltong (way back in Round 2) I was far from impressed. It wasn’t bad, but it was almost totally dominated by the chunks of coriander, so it wasnt very good either. Round 3 was a little similar – it was more pleasant overall but still not great – I really liked the spices but they didn’t stand out enough. I kept thinking back to Round 1, where the slight sweetness of the meat left a really pleasant aftertaste that the subsequent Rounds lacked. Which brings us to Round 4… Continue reading
At first I was a little bit scared of this jerky. Jerk Jerky is from the ever trusty “Just Jerky, The complete Guide to Making” but this recipe uses Habanero chilli which lies on the hotter side of the Scoville Scale. The chilli lovers out there may call me a wuss: fair enough; but this wuss has been caught out by hot chillies before and was taking no chances.
Habanero Chili Pepper
I may have set my hopes a little too high with this one. I have fond memories of Biltong and I must say that while the result of Round 2 – Kangaroo Biltong is very edible and will most certainly be gone by the end of tomorrow, it’s just Continue reading
After the surprisingly tasty success of Round 1, I’m going to attempt to make one of my favourite foods this week – Biltong. I’m using kangaroo because it’s really lean (fatty meat makes for rancid jerky) and I can easily get it in fillets rather than steaks, so I can make nice long strips hopefully akin to the Biltong sticks I’ve purchased from South African grocers. Next time I’d like to try using lamb back-strap for the same reasons.
I’m using this recipe as a guide, but with coconut sugar instead of brown sugar. As I’m only using 300g of meat (I’m keeping this to small quantities until I’m confident I can consistently turn out a good jerky) I’ve used the following quantities for the dry rub: Continue reading
I did it! I made jerky!
It was a little touch and go there for a while. As per my earlier post, forgetting to cut up the meat before marinating was the first hiccup. Having NO idea how my dehydrator would work was another potential problem, but IT’S ALL OK! I HAVE JERKY! AND IT TASTES GOOD! Continue reading
Today is the day I attempt to make jerky for the first time. Well, technically I started yesterday armed with my copy of “Just Jerky, The Complete Guide to Making It”. I began with step 1 – marinating the beef strips. How card could it be? Oh wait; that says strips doesn’t it? Continue reading