Afternoon all, hope everyone is having a great sunny bank holiday.
In between making use of the gorgeous weather I have been filming a short series on dehydrating food for camp meals at the request of a subscriber.
Minced/ground beef, onion, peppers and mushrooms all ready to be vacuum sealed.
Also tried minced beef jerky for the first time and can’t rate it highly enough (especially with ground cashews added in), full of protein and a much cheaper alternative to beef steaks or joints that I wish I had known about sooner.
Anyway I thought I would share my recipe for any, like me, who seem to have missed the memo on this especially considering how simple it is.
To start take some lean minced beef (mine was 5% fat) and combine it with your preferred flavours.
I went with salt/pepper, powdered garlic, powdered onion, smoked paprika and some knorr meat seasoning I had in the cupboard - I went with dry seasonings but you could easily add liquid smoke, soy sauce etc...
Work it in really well and let it sit in the fridge for a couple of hours to seep into the meat - I added some crushed cashews to the last quarter of my mix for extra protein and honestly wish I had done it for the whole lot.
Next take small handfuls and form a sausage shape then flatten on a chopping board to make ribbons about a half inch thick or just over a centimetre in new money, mine were quite wide so a cut them into smaller strips.
Lay out on your dehydrator trays (mine was a cheapy from amazon that has no temp control and runs at a constant 70’ish degrees and being honest it’s never done me wrong) and run for about 8 hours or until completely dry - I usually let mine run overnight as I am looking to completely dry it out for storage but you can reduce the time if you want it a little bit moist and chewy.
Now it’s worth noting that even with relatively lean mince it started sweating fat about half way through, I rinsed the whole lot under cold water and blotted on some kitchen paper before going back into the dehydrator which seemed to stop the issue and it was totally dry when done with no signs of fat.
So that was my newly found method of making jerky in large’ish quantities at a very reasonable cost - 750g of lean mince costing me £5 and that was without shopping around.
Hope it inspires some of you to give it a go, I love a good jerky or biltong, here a few pics of the before and after.
The beef and veg will be vacuum sealed for camp meals, the jerky is unlikely to last the rest of the day
Sent from my iPhone using Tapatalk
In between making use of the gorgeous weather I have been filming a short series on dehydrating food for camp meals at the request of a subscriber.
Minced/ground beef, onion, peppers and mushrooms all ready to be vacuum sealed.
Also tried minced beef jerky for the first time and can’t rate it highly enough (especially with ground cashews added in), full of protein and a much cheaper alternative to beef steaks or joints that I wish I had known about sooner.
Anyway I thought I would share my recipe for any, like me, who seem to have missed the memo on this especially considering how simple it is.
To start take some lean minced beef (mine was 5% fat) and combine it with your preferred flavours.
I went with salt/pepper, powdered garlic, powdered onion, smoked paprika and some knorr meat seasoning I had in the cupboard - I went with dry seasonings but you could easily add liquid smoke, soy sauce etc...
Work it in really well and let it sit in the fridge for a couple of hours to seep into the meat - I added some crushed cashews to the last quarter of my mix for extra protein and honestly wish I had done it for the whole lot.
Next take small handfuls and form a sausage shape then flatten on a chopping board to make ribbons about a half inch thick or just over a centimetre in new money, mine were quite wide so a cut them into smaller strips.
Lay out on your dehydrator trays (mine was a cheapy from amazon that has no temp control and runs at a constant 70’ish degrees and being honest it’s never done me wrong) and run for about 8 hours or until completely dry - I usually let mine run overnight as I am looking to completely dry it out for storage but you can reduce the time if you want it a little bit moist and chewy.
Now it’s worth noting that even with relatively lean mince it started sweating fat about half way through, I rinsed the whole lot under cold water and blotted on some kitchen paper before going back into the dehydrator which seemed to stop the issue and it was totally dry when done with no signs of fat.
So that was my newly found method of making jerky in large’ish quantities at a very reasonable cost - 750g of lean mince costing me £5 and that was without shopping around.
Hope it inspires some of you to give it a go, I love a good jerky or biltong, here a few pics of the before and after.
The beef and veg will be vacuum sealed for camp meals, the jerky is unlikely to last the rest of the day
Sent from my iPhone using Tapatalk
