beef jerky
- Thread starter b1k3rwaif
- Start date
Not tried this specific type/brand, but I eat both Jerky and Biltong quite a lot.
Quite a few of the folks here use Jerky and Biltong as trail foods, Hoodoo has even written a tutroial on how to make Jerky here if that is of any use to you.
Quite a few of the folks here use Jerky and Biltong as trail foods, Hoodoo has even written a tutroial on how to make Jerky here if that is of any use to you.
I've made jerky a few times - it never turns out quite as nice as the bought stuff IMO.
I haven't used the company you posted but can recommend http://www.wildwestjerky.co.uk/.
I haven't used the company you posted but can recommend http://www.wildwestjerky.co.uk/.
I've never attempted to make Jerky myself, nor have I tried it full stop!
I'll definitely have to give it a try, though. Both making my own and buying some from the local supermarket.
I'll definitely have to give it a try, though. Both making my own and buying some from the local supermarket.
I buy my biltong from www.biltong.co.uk - lots of varieties and a good price.
Tastes good too as a few people from the last BCUK Moot can testify
Tastes good too as a few people from the last BCUK Moot can testify
I've been making jerky by marinating it, then drying it in the airing cupboard overnight. It's tasty but needs plenty of flavour in the marinade.
Jerky is dried to the point that any bacteria or pathogens are killed or at least rendered lifeless. Also it is important to use good quality meat for jerky and biltong so that you know it is safe to start with, if you notice most of these dried foods are made from meat that you can eat raw!
andyn
Bushcrafter (boy, I've got a lot to say!)
S
seattle
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b1k3rwaif said:
I've tried this Yummy Meats brand and I'd to say it's finger-licking. They got 5 flavors, ie., Original - somewhat hot and spicy, Classic - mild one, Teriyaki (gotta try this one, delicious), Smoked - mild, Cajun - hot one. Beef comes from certified factories in South America. They got some "special" deals goin', good time to stock up before Holidays, just my two cents
I love Billtong! When I was in Uganda a friend bought some for Christmas for us and I was dreading returning to the UK and not finding any! Thankfully Newbury has a huge South African population, and our local butcher, being the entrepreneurs that they are, started stocking it to respond to the market forces! Fair play to them! Billtong for me! Hoorah!
Can't say I've tried making it myself though - I should do - especially given that we've got a herd of cattle out in the field doing nothing but fattening for steaks and joints... maybe a sarificial cow to satisfy my Billtong cravings is on the cards!
Can't say I've tried making it myself though - I should do - especially given that we've got a herd of cattle out in the field doing nothing but fattening for steaks and joints... maybe a sarificial cow to satisfy my Billtong cravings is on the cards!
I make a lot of jerk - mostly from venison. For use in stews and such, I just put it in the dehydrator. For trail food, I have used a very simple recipe, dunk it in soy sauce and sprinkle with lemon pepper and put it in the oven on low heat for four or five hours. My best jerk is smoked, using apple wood. This tastes so good no spices are added - not even salt. If I smoke it for a long time - and get out all the moisture - it will keep for five years.
PG
PG
Biddlesby said:
In response to this, Jerky is quite similar to an air cured ham, in the way that it has been rubbed with salt and (sometimes) smoked. This kills all the bacteria that are present, and the drying aspect means that the meat is rendered inhospitable for any bacteria to 'move back in', despite the fact that it is still actually raw.
So the next time you have parma ham, make note of the fact that you are eating raw meat. And then make note of how god damned delicious it is
. People cook meat far too much most of the time. Give me my steak still moo-ing any day of the week.... Jake.
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