Home made Beef Jerky / Biltong - Page 3 - Perth-WRX.com

BOMB3R · #21 24-03-2011, 02:13 PM

I found this on PSB. Worth a read

http://www.perthstreetbikes.com/foru...recipes-41922/

Giddyup · #22 24-03-2011, 02:38 PM

I bought a food dehydrator off ebay for about $40 odd. It is round and has 6 trays which can be stacked on top of each other at different heights depending on the thickness of the cuts I put in there. To get a nicely dried jerky without being to dry, I normally have pieces about 10mm square and then what ever length. They sit in there for about 10 hours.

The type of meat makes a huge difference also, the better quality the meat, the better it will turn out I reckon. I normally use rump which turns put nice. But you want it to be fat free, I mean none at all on it so put in the time to cut it all off beforehand.

I might have to give the oven method a go also, sounds alright.

American Dave · #23 24-03-2011, 02:47 PM

this thread is making me thirsty...love it

MadDocker · #24 24-03-2011, 02:54 PM

Quote:

Originally Posted by Giddyup

But you want it to be fat free, I mean none at all on it so put in the time to cut it all off beforehand.

Obviously personal choice but I disagree strongly with this.

Some slight marbling (not heaps) or a small amount of fat on the outside(again, not heaps) adds to the flavor of the meat. Not unlike a good steak for example. You will find that most places that sell SA Biltong (Conways etc.) will have fat on and in their meat because that's how it's done.

Test it out yourself and see what you prefer.