I've bought me one of the dehumidifiers from Westfalia. Made a batch of jerky yesterday and yum. To all who suggested it - wet marinade is the business - thanks. I think that this may end up being something I make every weekend.
Also - I live with SWMBO's elderly parents and we have a devil of a time getting them to eat right (what is it about old people and tea and cakes?) but they seem to have taken to dried fruit with a passion.
For those wondering if jerky making is for them get one of these gadgets or even start where I did and make it in the oven. Well recommended.
Things I learned (both from doing it myself and advice from others):
1. Wet marinade is the best.
2. You have to make the flavor in the marinade much stronger than you think- seems to lose a fair bit of flavor as it dries
3. Get the thickness right - you'll need to experiment to see what suits your method of drying but it is vital
4. Tupperware tubs are good for storing it - but make sure it is totally cooled after drying or condensation builds up and that will make it spoil. The last load I did in the oven seemed to store ok in tupperware.
5. You don't have to use really expensive fillet (like I did at first) - the batch I did yesterday was thin frying steak that I beat a bit flatter - I did 4 times more than I did with the fillet for just the same money.
6. My favorite flavor is soy, chilli and garlic - but not so much with SWMBO (by all accounts I could kill at 50 yds with my breath)
There you go. Some hints and so on. Hope it's handy.
Also - I live with SWMBO's elderly parents and we have a devil of a time getting them to eat right (what is it about old people and tea and cakes?) but they seem to have taken to dried fruit with a passion.
For those wondering if jerky making is for them get one of these gadgets or even start where I did and make it in the oven. Well recommended.
Things I learned (both from doing it myself and advice from others):
1. Wet marinade is the best.
2. You have to make the flavor in the marinade much stronger than you think- seems to lose a fair bit of flavor as it dries
3. Get the thickness right - you'll need to experiment to see what suits your method of drying but it is vital
4. Tupperware tubs are good for storing it - but make sure it is totally cooled after drying or condensation builds up and that will make it spoil. The last load I did in the oven seemed to store ok in tupperware.
5. You don't have to use really expensive fillet (like I did at first) - the batch I did yesterday was thin frying steak that I beat a bit flatter - I did 4 times more than I did with the fillet for just the same money.
6. My favorite flavor is soy, chilli and garlic - but not so much with SWMBO (by all accounts I could kill at 50 yds with my breath)
There you go. Some hints and so on. Hope it's handy.
- I've ordered some off his website before. Yummy. I going to w/g too and will grab some whilst I'm there.
