Homemade Jerky
I don't often post on LJ these days; don't particularly feel the need to angst anymore, and really, people pretty much know what I'm up to. Still, I thought I'd share a major victory ElectricSheep and I have had today: HOMEMADE BEEF JERKY.
It's an amazing thing. The bags you can get in supermarkets are stuffed full of preservatives, and hideously expensive. We bought a KILOGRAM of beef for the same price as two or three bags, and made a whole load of jerky, in a variety of flavours.
Simple recipe (though there's plenty of info online) goes something like this:
1. Get as lean a cut as possible.
2. Cut the rest of the fat off as you slice into strips.
3. Marinade overnight.
4. Cook at around 70°C for about 8 hours, making sure to let initial moisture out of the oven, and flipping/turning etc.
We made a couple of different batches, from Hickory BBQ to Cajun Chili, and they are all pretty damn nice. The marinades we used all had some staple things in, like soy sauce, garlic or onion salt, pepper, worchester sauce, but I get the feeling you could experiment endlessly on that regard.
Some things I learnt:
- I think we cooked these a little too long; the thinner strips are a bit crunchy.
- Not at strong as they could have been, flavourwise; thicker marinades or longer marinades next time!
- About the right amount; 1kg fitted one oven (with four griddle shelves) pretty evenly; more would have been awkward.
- Don't worry about getting them too thin; the thicker ones are still tasty as heck!
- More black pepper; it doesn't marinade in well unoless you add a lot more than we did.
- Do this again! It's amazing.
I'm tempted to try a stronger garlic, with fresh garlic paste next time, and a wine-based one, and another strong bbq one, and... so many ideas! Beef Jerky homemade; cheaper than shops, pretty damn easy, and fun, and just as (or even more) delicious.
It's an amazing thing. The bags you can get in supermarkets are stuffed full of preservatives, and hideously expensive. We bought a KILOGRAM of beef for the same price as two or three bags, and made a whole load of jerky, in a variety of flavours.
Simple recipe (though there's plenty of info online) goes something like this:
1. Get as lean a cut as possible.
2. Cut the rest of the fat off as you slice into strips.
3. Marinade overnight.
4. Cook at around 70°C for about 8 hours, making sure to let initial moisture out of the oven, and flipping/turning etc.
We made a couple of different batches, from Hickory BBQ to Cajun Chili, and they are all pretty damn nice. The marinades we used all had some staple things in, like soy sauce, garlic or onion salt, pepper, worchester sauce, but I get the feeling you could experiment endlessly on that regard.
Some things I learnt:
- I think we cooked these a little too long; the thinner strips are a bit crunchy.
- Not at strong as they could have been, flavourwise; thicker marinades or longer marinades next time!
- About the right amount; 1kg fitted one oven (with four griddle shelves) pretty evenly; more would have been awkward.
- Don't worry about getting them too thin; the thicker ones are still tasty as heck!
- More black pepper; it doesn't marinade in well unoless you add a lot more than we did.
- Do this again! It's amazing.
I'm tempted to try a stronger garlic, with fresh garlic paste next time, and a wine-based one, and another strong bbq one, and... so many ideas! Beef Jerky homemade; cheaper than shops, pretty damn easy, and fun, and just as (or even more) delicious.