Matts Jerky

[Matt Weir]

Made my first jerky today.

I used thinly sliced fillet steak dry marinaded in some mexican spiced salt and cayenne pepper that I bought from Aldi for 36p each.

It was lovely - well that's what the kids told me. I think I need to do more next time.

 

[British Red]

Welcome to the odd world of dry meat appreciation!

 

[JonnyP]

Well done Matt, did my first batch the other day too....Pre soaked in veg oil, beef oxo cube, loads of tabasco and a few garlic cloves.....

 

[British Red]

How was it Jon?

 

[Greg]

Did you dry it in the oven or outside??

 

[JonnyP]

How was it Jon?

its ok...Not the best I have had, but ok....

 

[British Red]

Of course its not the best - you've tried mine

 

[Matt Weir]

Did you dry it in the oven or outside??

Twas in the oven with the door shut on the setting with the lamp on Greg.

 

[Matt Weir]

Jon, I know I'm green on this matter but from what I have gathered so far - dry marinade is the way forward for newbies

 

[Singeblister]

I did mine wet , it was very nice indeed , I just threw all sorts into a bowl with a bit of soy sauce white wine vinegar left it a few hours in in the oven on 50 with the door open a bit ,
I haven't got round to making more yet though , the last log I scoffed within 2 days of making it

 

[shaunmcdonald]

Plenty of time Matt before delamere to make some more

 

[Greg]

Twas in the oven with the door shut on the setting with the lamp on Greg.

Cheers Matt - I am going to attempt some 2morrow!!
I'll let you know the results...

 

[British Red]

I prefer a wet marinade to be honest - and 24 hours to soak. Although by wet I mean a few tablespoons for 5lbs of beef!

Red

 

[Matt Weir]

Plenty of time Matt before delamere to make some more

Plenty of time is a bad thing Shaun! I mean, we are talking a couple minutes from the moment it came out to the bowl being empty and I was asked to make more next time, a lot more. So as regards Delamere which is about 40 minutes from home I think I need to make some then hide it extremely well or there's no chance

As I said I used fillet steak which is obviously expensive yet worth it. Can anyone recommend a cheaper cut that gives a similar result? I get the impression that the leaner the better or rather it keeps better.

 

[PhilParry]

Red what's your best recipe?!?!

 

[British Red]

Matt,

So long as its lean its fine. I've had great result with the "minute steak" you can get cheap in some supermarkets

Phil,

Tabasco, Dark Soy, Crushed Garlic, Black Pepper, Dried Red Chilli, Barbecue Spice. No oils or Vinegar - just that. Mix up enough so that sealed in a bag with the meat and squished with the hands, there is a small amount of liquid left. Roll with rolling pin (gently) and squish with the hands again. Repeat this over a 24 hour period a few times. I like using a bag as you can manipulate the meat and marinade to really drive falvours into the meat

Red

 

[scanker]

Oops. Just remembered I said I'd send you some smoke powder! Sorry. It's completely slipped my mind. I'll sort it out this week.

 

[Matt Weir]

No worries Neil

Red - aiye, I almost went for that in the supermarket but I compared the unappetising pale pinkyness of it to the mouthwateringly darkness of the fillet and that was that. I will defo try the quick fry steak next.

 

[Matt Weir]

Cheers Neil, I got it yesterday

That's one job in the kitchen this weekend. This time I'll get a picture before it all gets scoffed. I may do a test test and do one batch of my own recipe and one of smoke powder.

 

[TobyH]

Matt, how long did it take? I've been told to leave the oven door open about 1/4 to let the humidty out rather than keeping it all in (as seen on the articles bit on this site). It took me about 8 hours, but I did marinade wet for about 6 hours first...

Jon, glad to see you've started making jerky, did you try some of mine in cornwall?