My understanding is jerky was slow smoked/cooked (originally) and biltong dried.

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Ok if Jerky is marinated and biltong isn't then I have a heap of jerky marinating in the fridge

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365hp and 515nm

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

It made it into the dehydrator this morning after marinating for 36 hours. Went in at 7am this morning, will see how it looks after 12 hours.

Recipe is:

Rock Salt
Apple cider vinegar (only did half the meat in this)
1kg Rump
1/3 Cup Soy Sauce
1/3 Cup Worcestershire Sauce
1 1/2 Teaspoons of Black Peppercorns roughly ground
1/5 Bottle of Tabasco
3 Teaspoons of Providore Steak Seasoning
3 Teaspoons of Chilli flakes
Few splashes of Nando's Peri Peri Hot sauce
I also added dried coriander to 1/2 tray

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365hp and 515nm

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

You did a half jerky half biltong hybrid! 12 hours is a long time in the dehydrator this time of year so just keep an eye on it. Also rotate the trays every now and then.

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Bush chook enthusiast

Yeh cheers, have the Mrs rotating the meat and the trays every 2 hours or so. I thought 12 to 16 hours was the norm? I have it set to 65 degrees.

My next batch I am going to do a proper biltong.

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365hp and 515nm

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

First batch is always good no matter what you put on it haha! Experimenting is the best way to find out what you like and dont like.

Depends on the thickness of the meat and how dry you want it. My dehydrator doesnt have an adjustable thermostat but seems to be set pretty low. If I left mine 16 hours it would be crunchy but every dryer is different so just keep an eye on it.

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Bush chook enthusiast

I have some marinating at the moment. Normally do it for 48 hours.

1.5kg of rump roughly cut into strips 1cm x 1cm.
1/3 large bottle of Tabasco
1/4 cup Worcestershire
1/2 cup soy
1/3 bottle of extra hot peri-peri
100g of some assorted secret herbs and spices
2 tablespoons of chilli flakes (more to go on after being places on trays)
4 cloves of garlic
1 Teaspoon of coriander paste
1/2 teaspoon of salt
Mix well

My dehydrator has an 'on' setting and an 'off' setting, simple really. Stays in there for 10 hours. This gives them just an ever so slight soft center.

You can lay them a lot closer together also than shown in the pics.

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I like that recipe! I hope mine are spicy enough. If 10 hours is enough then they will be ready in perfect time for a beer when I get home!

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365hp and 515nm

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

Some I am cooking at the moment with the previously mentioned recipe plus the following:
At the back has had cinnamon sprinkled on top
Left has mixture of Sea salt, black peppercorns, black mustard seeds, crushed dried chilli peppers and crushed sub-dried tomato sprinkled on top.
Right has lemon pepper sprinkled on top.

I wonder how they will turn out????

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if anyone needs a taste tester..

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