Making Beef Jerky In an Oven

[Mungo]

I made beef jerky in the oven this afternoon for the first time! It was fairly simple, and it took maybe 15 minutes of preparation time, about 3 hours drying in the oven and is very tasty. It will be a perfect food for my next solo canoe and camping trip, a way to lighten my food load considerably.



I have a brief tutorial and pictures on my site.

Hope this inspires some of you, as I was inspired by this site to make it!

Cheers,

Mungo

 

[C_Claycomb]

Mine was somewhere between biltong and jerky. I started it in the oven over night, then finished in the airing cupboard for a week. It is a lot dryer than most people like biltong, but I have kept some for a year with no refrigeration and no mould growth. What's the point of dried meat if you still need to freeze it

I take it on most camping trips where weight is an issue. It ends up with soup mix and things like polenta and cous cous as a one pot meal.

 

[dommyracer]

I often take droewors or biltong along as a snack.

 

[Mungo]

I used to work as a butcher, a South African butcher shop near Toronto, Canada (www.florencemeats.com). I made droewors, and biltong and many other items. Absolutely delicious, addictive, and great to bring camping.
Mungo

 

[Tourist]

Theres a Sowth Eefrikan shoppie in Milton Keynes. The smell of the biltong hits you in the face as you walk in the door........breath deeply, nice smell. I cannot think of the address at the moment, if someone wants it I will get it for them. They prep normal biltong and also some exotics including ostrich. I must say though I prefer jerky to biltong.

There are also a couple of butchers in Bletchley that knock up the SA sausages.

As for long term storage, I remember reading an article in a US journal back in the 80's about pemmican. The article explained the makings of jerky and pemmican which bought about many complaints directed at me by my Sgt Major in Northern Ireland - mainly to do with the smell and overnight use of the team room oven. We used to get about 10lbs of steak from the cook house twice a week, thing was no one ate it so I started knocking out jerky and it magically disappeard......even to the Sgt Major.

Sorry I digressed, pemmican and storage. Apparently batches of North American Indian made pemmican of around 100 years old have been found and have been totally edible....amazing.

 

[Mungo]

This page has some information on how to make pemmican - I'd like to try it. I guess the value of pemmican over jerk is that it has the fat one requires in the diet, along with vitamins from berries/fruit added in.
I like my biltong being fatty, personally.
http://www.survivaltopics.com/survival/how-to-make-pemmican/
Cheers,
Mungo

 

[Tourist]

Mungo, the biltong in Milton Keynes is a bit fatty - I don't like any fat so I only visit the shop for the smell and some sauces. I make my own turkey jerky in the oven.

As an aside to long term storage, 2000 year old honey has been found in the pharoes tombs in Egypt and it is totally edible.

 

[clcuckow]

Mungo, the biltong in Milton Keynes is a bit fatty - I don't like any fat so I only visit the shop for the smell and some sauces. I make my own turkey jerky in the oven.

As an aside to long term storage, 2000 year old honey has been found in the pharoes tombs in Egypt and it is totally edible.

The Egyptian honey is not surprising as it is one of the best natural antibiotic in fact they are using in some some hospitals to treat wounds that have been infected resistance strains.

 

[Tourist]

In the morning I will bore you with Manuka honey trivia, got to go bye bye's now - carpet fitters arriving early AM.

 

[gorilla]

just got to say that Mungo has one of the best/funniest blogs i've ever read!
nice one mate!

 

[rik_uk3]

I wish we had a "yes, but prefer fresh/tinned meat" option. Jerky is OK, made my own, but really its 'trail food' and at the end of the day I really do prefer fresh or tinned meat (not counting dried minced beef which is fab in curry or spag bol etc)

 

[willie]

I would love to make my own jerky and take it with me would top of a good or bad night for that matter, just got persaude the mother to let me use her oven

 

[nickg]

The ideal thing to take with jerky is homemade hard tack biscuit. They dead easy to make and mix crushed biscuit wuth finely chopped jerky and maybe a pinch of stock powder or herbs boiled in some water makes a brill stew - nice and thick and really quick in a crusader or whetever, real morale booster.

Cheers

Nick

 

[Karr]

I have never tried beef, only Venison. Had half an animal given to me once. Made all sorts with it. Kept some of the rump for oven jerky. Couldn't belive how tasty it was. Wish i had made more. It was gone in a couple of days, couldn't keep my son out of the bag.

 

[StJon]

Had a go while out camping once,I prept the beef before I went, gathered some punk wood and set a tripod over the fire covered with bracken. Started at about six o'clock and added punk up until I hit the sack. In the morning it smelled soo good I had some for breakfast, them some for lunch etc.
Suffice to say there was none left by the time I got home the next day. My tip add crushed dried juniper berries to your salt and pepper mix, mmmm
jon

 

[Ozhaggishead]

I made some for kangroo meat a while back worked out okay.

 

[Mungo]

Well, I'm off on a 6 day camping and canoe trip into Algonquin Park, Ontario, Canada in 2 weeks... I think I'm ready to make a nice batch of beef jerky. Almost forgot about this post!

Mmmmmmmm.

 

[Ex Member - Sidney Bounty]

I will be working on making deer jerky this weekend yes yummmm.....

and great site Mungo always a joy to read what you have been up to....

 

[Mungo]

Thanks very much Survival Bill! I look forward to hearing about how your jerky turns out... Mmmm...

 

[BushTucker]

Excuse my ignorance but, i did not think you re-cook jerky??
I make beef & venisen jerky often, my mix for the overnight marinade is salt, pepper, cayenne pepper, garlic and a heap load of budweiser bbq sauce, lovely.