Cheapest produced jerky ?
- Thread starter TeeDee
- Start date
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Come along to the amazing Summer Moot (21st July - 2nd August), a festival of bushcrafting and camping in a beautiful woodland PLEASE CLICK HERE for more information.
I bought from these guys when I was working down there, really nice biltong
ZIMFARI BILTONG
https://g.co/kgs/pGxeZmA
ZIMFARI BILTONG
https://g.co/kgs/pGxeZmA
To be honest, I love jerky but abhor the prices asked. As far as I can see, there's no such thing as inexpensive jerky, anywhere, so I recently made my own! Having found a half price Morrisons deal on very lean topside beef, I sliced the beef very, very thinly and did an overnight marinade in soy sauce, onion and garlic powder/granules, Worcestershire sauce, and a bit of Korean chilli paste I had hanging around, followed by a few hours in a low fan oven (40 to 50 degrees C) and the outcome was absolutely delicious! 1.4kg ended up at 400g mind you! I was pleasantly surprised at the lack of faffage involved. It's just cooking, after all!
I know this doesn't answer your query, but you can have the least expensive jerky, to your own taste, quicker than ordering it online and waiting for delivery. My 400g finished product ended up costing about nine quid. I'm looking at online meat suppliers now, but not going to get a dehydrator... yet.
I know this doesn't answer your query, but you can have the least expensive jerky, to your own taste, quicker than ordering it online and waiting for delivery. My 400g finished product ended up costing about nine quid. I'm looking at online meat suppliers now, but not going to get a dehydrator... yet.
Tee Dee. Have a go at making your own. I had no experience so I asked a couple of questions on here and the following day I was chewing on venison jerky. I did mine on a drying frame suspended above the wood burner. I had billtong in south africa once and what I made was easy as good. Unless you dont have a minute to spare I would defo avoid buying and make you own x
Make my own, more Biltong rather then jerky.
Normally, goose, pheasant and venison, but will supermarket meat on special offer.
Usually a variation of below, marinade for 24hrs to 72 hrs, 8 hours in fan oven set at dehydration temp of 60c. Comes out dry/brittle.
www.thebiltongbothy.com
At £48/KG, this is generally as cheap as can ber bought.
Normally, goose, pheasant and venison, but will supermarket meat on special offer.
Usually a variation of below, marinade for 24hrs to 72 hrs, 8 hours in fan oven set at dehydration temp of 60c. Comes out dry/brittle.
Ingredients
- ▢ 10 lbs meat, trim off fat
- ▢ 2 tbsp crushed red pepper
Seasoning
- ▢ 2 tbsp onion powder
- ▢ 2 tbsp garlic powder
- ▢ 4 tsp black pepper
Marinade
- ▢ 5 habanero peppers
- ▢ 2 cups soy sauce
- ▢ 2 cups brown sugar
- ▢ 1/2 cup Worcestershire sauce
- ▢ 2 tbsp crushed red pepper
Home Page
At £48/KG, this is generally as cheap as can ber bought.
Is there a difference between jerky and billtong then?. I thought it was just regional names?Make my own, more Biltong rather then jerky.
Normally, goose, pheasant and venison, but will supermarket meat on special offer.
Usually a variation of below, marinade for 24hrs to 72 hrs, 8 hours in fan oven set at dehydration temp of 60c. Comes out dry/brittle.
Ingredients
- ▢ 10 lbs meat, trim off fat
- ▢ 2 tbsp crushed red pepper
Seasoning
- ▢ 2 tbsp onion powder
- ▢ 2 tbsp garlic powder
- ▢ 4 tsp black pepper
Marinade
I also have ordered from this guy before and enjoyed his Chilli Sticks (Biltong).
- ▢ 5 habanero peppers
- ▢ 2 cups soy sauce
- ▢ 2 cups brown sugar
- ▢ 1/2 cup Worcestershire sauce
- ▢ 2 tbsp crushed red pepper
Home Page
At £48/KG, this is generally as cheap as can ber bought.
Jerky is dried via heating, biltong is cured, hung at room temperature and air dried.
I like a fully dried biltong style, rather than a slightly moist jerky style.
I find it keeps for over a year when in sealed bags with oxygen absorber.
I find it keeps for over a year when in sealed bags with oxygen absorber.
The cheapest jerky I’ve made by far is bacon, Lidl cooking bacon is around £2 a kilo.
It’s hit and miss what thickness you get, try to get the bacon with the least fat and stay away from the smoked, dark coloured packs.
I trim off all the fat then run the tap over it in a bowl swishing occasionally until the water is clear.
Stick it in the fridge covered in water for 24hrs then drain and run the tap over it again, I do this to try and get the nitrates out I read they are water soluble.
With the thick stuff I bash it with a mallet and cut into whatever size strips I want, If it’s thin keep it as big as you can I’ve had it fall apart in the marinade.
Marinade it, timings on the dehydrator are tricky as no two lots are the same size/thickness.
It works great, the girls and their boyfriends all thought it was beef.
I do just plain for the dogs and they love it, if they hear the cupboard where it’s kept open they are straight by my side.
It’s hit and miss what thickness you get, try to get the bacon with the least fat and stay away from the smoked, dark coloured packs.
I trim off all the fat then run the tap over it in a bowl swishing occasionally until the water is clear.
Stick it in the fridge covered in water for 24hrs then drain and run the tap over it again, I do this to try and get the nitrates out I read they are water soluble.
With the thick stuff I bash it with a mallet and cut into whatever size strips I want, If it’s thin keep it as big as you can I’ve had it fall apart in the marinade.
Marinade it, timings on the dehydrator are tricky as no two lots are the same size/thickness.
It works great, the girls and their boyfriends all thought it was beef.
I do just plain for the dogs and they love it, if they hear the cupboard where it’s kept open they are straight by my side.
Attachments
I make my own biltong. I'll buy sirloin steak from Lidl at £3 odd each, or I'll buy a topside roast for about £8. I prefer buying the sirloin because I do like the fat on it.
Method:
Brush steaks with malt vinegar on both sides and put in a glass or plastic container. Liberally sprinkle all over with Safari Biltong seasoning. Put in the fridge over night. Next day pat the steaks dry with paper towel and give them another lottle dusting of the Safari seasoning. Hang in the biltong box until your liking. I find 3 days for 'wet' biltong and 5 days for 'dry'. I'll leave it whole until I want to eat it.
My biltong box is homemade. It's just a cardboard box with a USB computer fan in the top, which I got off Amazon for about £4. I poked some holes in the bottom for air flow and hand the biltong with metal kebab skewers. Comes out perfect every time.
Method:
Brush steaks with malt vinegar on both sides and put in a glass or plastic container. Liberally sprinkle all over with Safari Biltong seasoning. Put in the fridge over night. Next day pat the steaks dry with paper towel and give them another lottle dusting of the Safari seasoning. Hang in the biltong box until your liking. I find 3 days for 'wet' biltong and 5 days for 'dry'. I'll leave it whole until I want to eat it.
My biltong box is homemade. It's just a cardboard box with a USB computer fan in the top, which I got off Amazon for about £4. I poked some holes in the bottom for air flow and hand the biltong with metal kebab skewers. Comes out perfect every time.
Attachments
I have a bit of a billtong/jerky habit, so have also been down the rabbit hole of making my own. I've made small amounts with a standard kitchen dehydrator, but it didn't last long. So I built a drying cupboard from an oil drum and an LPG pilot light from ebay. Lots of space to dry lots of meat 
Having said that, I usually buy my biltong and other dried things from Cowley's Fine Foods. OK not the cheapest on the market, but it is good and Martin is a friend so prefer to support him in his business
I tend to buy his biltong because I can get several kilos at a time more cost effectively https://cowleysfinefoods.co.uk/ They also make fruit leathers, preserves, sweets and other tasty bits
Having said that, I usually buy my biltong and other dried things from Cowley's Fine Foods. OK not the cheapest on the market, but it is good and Martin is a friend so prefer to support him in his business
I tend to buy his biltong because I can get several kilos at a time more cost effectively https://cowleysfinefoods.co.uk/ They also make fruit leathers, preserves, sweets and other tasty bits
