Homemade Jerky

[Toddy]

In the days when we lived in round houses, in black houses, thatched cobs, etc., meat was hung up in the rafters. Those old houses didn't have chimneys, and only occasionally did they have a 'hanging lum'....a wooden canopy that channelled the smoke.
Smoke in a round house fills the upper cone and slowly spill out at the eaves. It fumigates the thatch, kills insects, discourages vermin, stops a lot of rot. Anything stored up there dries out, goes really, really black, and meat and fish, and sometimes cheese, is thus preserved.
It's a kind of cold smoking.

If you're not using electricity, maybe figure out a way to replicate the way things were done in the past ?

M

 

[demented dale]

indeed

In the days when we lived in round houses, in black houses, thatched cobs, etc., meat was hung up in the rafters. Those old houses didn't have chimneys, and only occasionally did they have a 'hanging lum'....a wooden canopy that channelled the smoke.
Smoke in a round house fills the upper cone and slowly spill out at the eaves. It fumigates the thatch, kills insects, discourages vermin, stops a lot of rot. Anything stored up there dries out, goes really, really black, and meat and fish, and sometimes cheese, is thus preserved.
It's a kind of cold smoking.

If you're not using electricity, maybe figure out a way to replicate the way things were done in the past ?

M

indeed. you are right. I dried some meat on a rack over the burner this weekend will be making an outside smoker. Again, I agree, I live completely off grid with no power so the only options open to me are the old ways. I just have to relearn them. Thank you Toddy x

 

[Bhod]

Happened across a reduced in price piece of very lean silverside today, just under 1.5kg in weight and an absolute steal, so inspired by this thread I decided to give jerky a go.

I removed all traces of fat and then sliced across the grain into 5-8mm thick slices. It's been marinading all day in a concoction of Light soy sauce, Worcestershire sauce, Teriyaki Sauce, garlic powder, onion powder, smoked paprika, soft brown sugar and Aleppo chilli flakes and I've just now put it into the oven to start drying it out. Got the oven as low as I can get it and have left the door open a crack, will check on it periodically over the next 3 or so hours to see how it is doing, update to follow

 

[Bhod]

*Update*

So I had the jerky in the oven with a flame on for a little over 3 hours last night, didn't want to leave the oven on overnight so switched it off before heading to bed. The Jerky was still a little rubbery and tough as old boots, so I left it in the oven with the door cracked open a centimetre or so to try dry off a little more overnight. Have got up this morning and voila, a decently dried out jerky. The toughness has gone (was beginning to think maybe I should have used some tenderiser before hand), chewable without being rubbery and the flavour is spot on. Definitely acceptable results for my first time, now to cut into smaller strips, portion it out and vac pack it before I eat it all.

 

[Keith_Beef]

This thread has really got me back into the idea of making some biltong or jerky. I had a couple of goes at it when living in NJ, but after the oven in the rented house conked out, I stopped making it.

I'm tempted to build a dedicated biltong box and smoker. I recently bought, second-hand, a little mini oven, with a dodgy temperature dial; I now run it off an Inkbird temperature controller and have a second Type K thermocouple to a meter as a way to double-check the temperature, for curing cactus juice.

 

[alphaburner]

It’s got me considering buying a biltong box or dehumidifier. I’m a bit of a snacker so assume would be healthier than a packet of crisps.

 

[bopdude]

And better tasting, you can custom tune to your own taste so it's a win win in my book.

 

[alphaburner]

Any recommendations on equipment? Not really a builder.

 

[Toddy]

Give one of the little dehydrators, that I linked to, a try.

Once you're set up and in the notion, it's amazing the stuff that dries out well
I know I reckoned it was thirty quid very well spent.
They're selling on eBay for 5p over twenty two quid now.

5-Layer Intelligent Fruit Dryer Smart Food Dehydrator for Fruits Veggies Meats | eBay

Compared to traditional sun-drying or air-drying, this snack dehydrator efficiently completes the drying process more quickly. Body Material: PP. We're just nice people to work with! Autocoupon99 Tech.

www.ebay.co.uk

 

[William_Montgomery]

Got a big old chunk of beef sliced up and marinading ready for tomorrow, plus some experimental pigeon breasts soaking up some blackcurrant jam and chilli.

 

[bopdude]

Let us see the finished product when ready please.

 

[William_Montgomery]

Beef:
Worcestershire Sauce
Wholegrain Mustard
Ground Coriander Seeds
Garlic Flakes
Black Pepper
Smoked Sea Salt


Pigeon:
Blackcurrant Jam
Red Wine Vinegar
Black Pepper
Salt
Chilli


My OH suggested the jam for the pigeon, and it's delicious. Thinking to do a similar thing with venison.

I also put in a couple of trays of chicken hearts in for the dog.

 

[alphaburner]

Is that from a dehydrator?

 

[slaine_23]

Any recommendations on equipment? Not really a builder.

I’ve given this a go a few times with an air fryer on lowest setting (80C) and seems to work quite well.
You can cheat further by buying some minute steaks and marinate, or even more cheaty, trying the pre-marinated versions, costs only a few quid for a fair few slices and is an easy way to get going.
More fun doing your own spice mix all the same.

 

[William_Montgomery]

Is that from a dehydrator?

Yeah, it's a good bit of kit. She's making some yoghurt with it tonight.