Cool, should be fine as long as the temp control is steady and will sit at 65 degrees.

I had a look at getting a vacuum sealer on ebay, but will wait and see how much jerky I can make each time and whether it's worth it or just buy ziplock bags. Vacuum sealer with bags will cost another $50 for a cheap one.

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365hp and 515nm

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can i post up the recipies you gave me a couple of years ago? still haven't got my shit together to try them LOL

Yeah no worries, pretty sure they might even be at the top of this thread?? PSB has some good jerky ones as well which might be in there.

With the vacuum sealed bags... You're a better man then me if it lasts long enough to need them. I have brown paper bags from Woolies, pack up a few bags, few at home, few at work and they disappear pretty damn quick.

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Bush chook enthusiast

sweet , here they are:

Here are the two best recipies. It is really easy to make and everyone thinks its delicious so you wont go wrong. Just fiddle with the recipies a bit (extra chilly etc) to your taste when you have it down your laughing.
Beef Jerky
I buy about 2-3kg's of topside to make mine.

cut meat into strips some with grain some against grain. Against the grain gives you crumbly bits and with the grain gives you chewy bits.

3/4 cup soy
3/4 cup worcestershire
3/4 teaspoon of pepper. I stress use ground peppercorns or it won't flavour up.
3/4 teaspoon salt
3/4 teaspoon garlic. (I like to put more in)
tobasco sauce / chilli sauce. (lots of it for me, it doesnt make it too hot at this stage)
Lots of chilli flakes. (again they don't actually flavour it up much but you'll find the right mix)
I then add what ever is in the cupboard really. All purpose seasoning, bbq seasoning, steak seasoning, a little HP sauce, whatever.

stir up and marinate then put your meat in a container and pour marinate over every layer. Let it sit for 24 hours. Be sure to turn and lightly shake your container around every couple hours to get an even marinate.

When I start putting meat in the tray I also get my spices such as cracked pepper, death rain dry rub, peri peri, bbq seasoning etc. etc. and put different combinations over the meat before it starts to dry.

Depending on how you dry it just keep checking on it until it is dry enough for you then enjoy. I have a food dehydrator that takes about 10-14 hours until its ready.
Biltong (This is my favourite. I am South African though)
2-3kgs of Topside
Rock Salt
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (preferably Apple-Cider vinegar)

Cut the meat as usualy then liberally sprinkle rock-salt on each side of the meat and let them stand in a container (I use my marinade container) for about an hour (Usually 45mins. The thinner your meat the less time). The longer you let it stand the saltier it will become.

After the hour, scrape off all the excess salt with a knife (don't soak the meat it in water!).

Put some vinegar in a bowl and dip the strips of meat in the vinegar for a few seconds or so - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off.

Then sprinkle ground pepper and ground coriander over the meat on all sides and put in the drier (Only other spice I put on biltong is peri peri or death rain otherwise it spoils the taste). Keep checking until it is dry enough then enjoy.

Yeah the top one is jerky (Viper@PSB is king of this stuff), bottom one is biltong which is way better in my opinion.

I have changed how I make it a bit now but basics are still the same.

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What's the difference between Jerky and Biltong?

Farkn oath that's cheap!

Edit: I now know the difference between Progressive and Super IGA stores.

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365hp and 515nm

New Beast to arrive April 2015 - 365hp, 450nm, 0-100 in 4.4sec. AMG Goodness!

As far as I understand, jerky is marinated (sometimes for days) and dryed with a low heat, sort of cooking the meat. Biltong is salted, spiced then air dryed (can still use a dehydrator). Most of the flavour in jerky is soaked into meat while it sits in a tray in the fridge, most of the flavour of biltong comes from the salt/vinegar used and the spices shaken over the meat before drying. Way differnet flavours but both tasty, just personal choice.

Here's a link I found

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i was under the impression that it was different styles..

ie: jerky is peices, biltong is strips, stokies are thinner strips.. etc?

maybe I am wrong tho...

Also, I think Jerky is the American name for it, Biltong etc are Sth African names for it

Yeah kounts is on to it, jerky is kind of cooked at low heat, biltong is naturally dried and not cooked at all

biltong is good for you, jerky is certainly not healthy at all, based on what i've read on the topic

and kyms right except they're not the same things, biltong is a safa treat, and alot different to jerky, which is an american treat

they're not synonymous


also: does anyone know where i can buy biltong in bulk? i love it but i don't have time to make my own

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Conways on Orrong Road have great biltong and will sell you a heap. Butcher in Metro Maddington near Woolies has it as well but would probably have less.

Pretty sure places like DJ's etc will have a heap as well but never been there.

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