Puk
28-02-07, 05:00 PM
Not a recipe so much as a tip.
for any jerkies get hold of a bottle of liquid smoke. I got it sent to me from an online shop called U.S.A. Foods, or something like that. (Google it)
I bought a beef blade bolar roast to practice on before i dedicate any of my hard-won game meat to the cause.
Put it in the freezer until it is not quite frozen, this will help you cut it thinly. I didn't cut it thin enough which caused problems.
Marinate the strips overnight in a good shake of the liquid smoke, salt, water and a shake of worcestershire sauce (don't over do it) and some pepper.
Take it out, pat it dry and put it in a food dehydrator or in the oven as low as it will go, with a wooden spoon handle propping the door open. (This lets the moisture escape). In the oven, leave it for 6 hours. In the dehydrator, keep checking it after a few hours and work by feel. Taste a bit, etc.
Put cracked pepper on it while drying, too, if you like that sort of thing.
I found it didn't keep well in a sealed container, it sweated and condensation formed in the container. But i ate it all too quick anyway, so it wasn't a huge problem. :lol:
There are heaps of variations on the marinate, from chili to whatever else takes your fancy. The liquid smoke is a good addition, though.
This was only my first effort, but it came out pretty damn good i reckon. Any other tps would be appreciated. Hopefully it will be venison jerky next!
for any jerkies get hold of a bottle of liquid smoke. I got it sent to me from an online shop called U.S.A. Foods, or something like that. (Google it)
I bought a beef blade bolar roast to practice on before i dedicate any of my hard-won game meat to the cause.
Put it in the freezer until it is not quite frozen, this will help you cut it thinly. I didn't cut it thin enough which caused problems.
Marinate the strips overnight in a good shake of the liquid smoke, salt, water and a shake of worcestershire sauce (don't over do it) and some pepper.
Take it out, pat it dry and put it in a food dehydrator or in the oven as low as it will go, with a wooden spoon handle propping the door open. (This lets the moisture escape). In the oven, leave it for 6 hours. In the dehydrator, keep checking it after a few hours and work by feel. Taste a bit, etc.
Put cracked pepper on it while drying, too, if you like that sort of thing.
I found it didn't keep well in a sealed container, it sweated and condensation formed in the container. But i ate it all too quick anyway, so it wasn't a huge problem. :lol:
There are heaps of variations on the marinate, from chili to whatever else takes your fancy. The liquid smoke is a good addition, though.
This was only my first effort, but it came out pretty damn good i reckon. Any other tps would be appreciated. Hopefully it will be venison jerky next!