Got a big hunk of lean dead cow
 

Sliced in nice 1/8 th in thick palm sized slabs.

Half of it is now marinating overnight in some Soy Vey Teriyaki.

Tomorrow that will get split into 3 batches, 1 Terriyaki only, 1 will get mild Pepper Garlic dry rub added, still thinking about the 3rd batch, may get a smoke rub and/or plain cracked pepper.

The other half will be dry rub only, for now 1 batch will be a Montreal Rub that's got a real bite. Will have one more batch that I need to work out a flavor for.

Will have a bunch of yummy Jerky for the weekend.

Are you using a dehydrator? How long to do normally dehydrate?
Got one for Christmas and have yet to whip it out on the jerky.
Itching to do so this week.

I actually use my warming drawer. Has temp control, humidity control, circulates air and above all is huge so can make 6 or so lbs at a time.

Length of time depends on how "wet" your meat is. Marinading adds dry time. Keep heat around 140-160. 160 is high enough to kill bacteria but I go lower. Expect 6-12 hours. Check every few. You want it to bend before it breaks, kinda like the perfect bacon, not soft but not brittle either, crispy but not crunchy.

Use leanest meat you can find. Trim excess fat, the fat is what will make it go rancid.

If meat is not frozen pop it in the freezer for a bit so it gets slightly frozen but not solid. If frozen solid let it defrost in the fridge for a day. Makes it easier to cut into thin strips. I do 1/8th to 3/16th in strips. Thinner drys faster and more evenly.

If you are just starting do small batches with different marinades/rubs to find what you like. Once made a batch that tasted like the dead sea.

My Montreal mix has caraway in it which i don't fancy but my friends can't stop eating it.

Get your meat at a butcher, avoid Walmart since they as well as others inject water to plump the meat up and add weight.

If you like Jerky, and who does not, it only pays to make your own. Piece of cake, I can prep 4 lbs in 30 minutes. Prices for retail jerky is just nuts these days. It's roughly $1 an ounce.

Thanks for the tips....
I need to get busy.
Oh, I Never buy Wal-Mart meat. Had a friend that worked there tell me that in addition to water the stuff is injected with some sort of preservative that'll give it something like a 2-week shelf life.
Yuk.

Got a big hunk of lean dead cow
 

Stomackmonkey.

Please tell me more about this do you dry the meat out completely and do you then cook it smoke it or eat it raw or what
We make something similar here in South Africa called "BILTONG ".
Once you aquired the tast its like pod you can not walk away from it.

This BILTONG RECIPE is for the basic South African beef biltong. Biltong can be produced in various flavours by adding things like garlic or chilli peppers to the recipe. Personally, I find the original plain biltong the most enjoyable.
(Scale as required)
• 25 lb beef (top round / sirloin / London broil / eye of round)
• 4 pints warm water
• 1 ¼ lb fine salt
• ½ cup brown sugar
• ½ cup coriander, coarsely ground
• 2 tbsp bicarbonate of soda
• 1 tbsp black pepper, ground
• 1 cup red wine vinegar
• 2 tsp saltpetre (optional)
Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of approximately 2cm thick and to desired length, always cutting with the grain.

Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them. Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for, according to your taste.)

Remove the meat from the marinade Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.

Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks in your Personal Biltong Drier. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the centre part of the biltong strip is still a little moist. Let the centre dry according to personal taste.

Makes about 21 lb
NOTES:- You can discard the saltpetre research claims its not healthy
High humidity cause forming of mildew so therefore the bicarbonate of soda but this is a low humidity process.
he Biltong maker is just a well ventilated box with screens over openings (to keep insects out) with a fan to give constant air flow

Slightly different recipes give different tasts
cheers
Baron

Steak Ala Top Gear...

http://forums.pelicanparts.com/uploa...1262870206.jpg

I usually marinate thin-sliced flank steak (use the freezer trick for easy slicing) in a mix of teriyaki, hoisin, worchestershire, bbq sauce, brown sugar then put in dehydrator at "no heat" setting for appx 14 hours. Shelf life is several months, if you want multi-year shelf life like packaged jerky, then dehydrate for longer. Usually slice with the grain for chewier jerky, but slicing across the grain gives jerky that comes apart more easily.

Biltong sounds like your version of Jerky.

It's simply dried/dehydrated dry rubbed or marinated meat. No cooking. I use a bit of heat to help things along. 140 will not cook it at all and helps to kill off bacteria.

Unfortunately this morning on the way to work I got a block from the house when the wife called and said, "where's the roast that I picked up for dinner tonight?:mad:"

uhmmmmm!!!!! well you see honey.....

Just glue the pieces back together and glop gravy on it. She'll never notice.

woops!!!!!

They passed out chili Biltong on our Air Botswana flight last August. I am sure it wasn't great quality compared to what you could get in stores, but I really liked it. Would love some more and I am not a beef jerky fan.

Neil

I have yet to meet anybody in the US that did not like biltong. Which reminds me, it is time to make some more. And then the battle to make sure the wife does not eat it all in one night!

Don't say that too loudly or they will kick you out of Tejas. ;)

At the very least he'll be on the YWL.