Hi all,
I happened to pass the butchers counter whilst at my local supermarket at the weekend and saw a lovely piece of topside beef and got half a dozen thin steaks from it.
Pricey but I wanted to make some nice long lasting jerky with the very lean meat.
I have managed to perfect my recipe over the last 6 months or so (at least to my personal taste) so thought I would run through a quick tutorial for anyone wanting to try - apologies in advance as I only too one before and a few after pics.
Firstly trim all excess fat off the meat and cut into your preferred size strips. Width an length are personal preference bit thickness shouldn't be more than 1/4 inch (the smaller the pieces the quicker they dry).
Next the marinade - my personal favourite for around 6 steaks worth of meat is
3 table spoons Worcester sauce
2 table spoons soy sauce
1 table spoon liquid smoke
2 heaped table spoons of molasses or brown sugar (molasses has a better flavour)
Salt and pepper to suit
2-3 garlic cloves crushed
A dash of hot water from the kettle to mix it all together
Pop all the meat into the marinade in a large bowl and mix in well.
I tend to leave it overnight in the fridge but have done batches after half an hour and you just lose a little but of the potency.
Once marinaded blot each piece of meat with some kitchen paper to remove excess marinade and lay out in your dehydrator.
You can do this on the lowest heat on the oven on baking paper with the door partly open but it takes an age and as I understand it use much more in terms of power.
Rotate the dehydrator trays every hour or so, usually takes around 8 hours for the sizes I'm doing.
Once done leave in the dehydrator to cool then enjoy.
You can even pop them into a nice breathable bag for taking on the trail, I am just trying out mine from bilmo of this parish!
Cheers, Hamster
Sent from my iPhone using Tapatalk
I happened to pass the butchers counter whilst at my local supermarket at the weekend and saw a lovely piece of topside beef and got half a dozen thin steaks from it.
Pricey but I wanted to make some nice long lasting jerky with the very lean meat.
I have managed to perfect my recipe over the last 6 months or so (at least to my personal taste) so thought I would run through a quick tutorial for anyone wanting to try - apologies in advance as I only too one before and a few after pics.
Firstly trim all excess fat off the meat and cut into your preferred size strips. Width an length are personal preference bit thickness shouldn't be more than 1/4 inch (the smaller the pieces the quicker they dry).
Next the marinade - my personal favourite for around 6 steaks worth of meat is
3 table spoons Worcester sauce
2 table spoons soy sauce
1 table spoon liquid smoke
2 heaped table spoons of molasses or brown sugar (molasses has a better flavour)
Salt and pepper to suit
2-3 garlic cloves crushed
A dash of hot water from the kettle to mix it all together
Pop all the meat into the marinade in a large bowl and mix in well.
I tend to leave it overnight in the fridge but have done batches after half an hour and you just lose a little but of the potency.
Once marinaded blot each piece of meat with some kitchen paper to remove excess marinade and lay out in your dehydrator.
You can do this on the lowest heat on the oven on baking paper with the door partly open but it takes an age and as I understand it use much more in terms of power.
Rotate the dehydrator trays every hour or so, usually takes around 8 hours for the sizes I'm doing.
Once done leave in the dehydrator to cool then enjoy.
You can even pop them into a nice breathable bag for taking on the trail, I am just trying out mine from bilmo of this parish!
Cheers, Hamster
Sent from my iPhone using Tapatalk
