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Making Beef Jerky In an Oven

Discussion in 'Lovely Grub' started by Mungo, Aug 6, 2007.

?

Have you ever brought beef jerky on a camping trip?

  1. Yes - great lightweight food.

    181 vote(s)
    73.6%
  2. No - would like to but just haven't made or bought any for the trip

    61 vote(s)
    24.8%
  3. No - I prefer tinned or fresh meat.

    4 vote(s)
    1.6%
Multiple votes are allowed.
  1. Totumpole

    Totumpole Native

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    you can get "liquid smoke" flavour in the shops, A friend brought me some back from from Texas. Just type in liquid smoke into google shopping.
     
  2. Totumpole

    Totumpole Native

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    I'm note sure if the hickory chips would work, not sure how great they would be for the oven (or smoke detectors) as well. Ive only seen it in a few deli's that stock american sauces. Failing that ebay will no doubt have someone selling it, or as I said before search it in google and look in google shopping.
     
  3. shamal

    shamal Member

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  4. tree beard

    tree beard Full Member

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    I love the stuff and this thread has spurred me on to try and make some, so . . . . I've cut the beef into thin strips and tonight it's gone into a bowl with . . . . chilli flakes, a bit of chilli dipping oil, salt, pepper, balsamic vinegar, garlic, a splash of lime juice and Hendersons relish (I am from Sheffield;)), a bit of fresh rosemary, sage and thyme.
    I will be drying it in an oven (electric) so wish me luck, (any tips are welcome :eek:)

    Regards,
    Tree beard.
     
    #64 tree beard, Jul 5, 2011
    Last edited: Jul 5, 2011
  5. nokia_aid

    nokia_aid Member

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    iv tried the jerky they have in asda and it was nasty stuff,i just went on that website and bought some,hopefully it will be good then i might give making my own a go
     
  6. Bushwhacker

    Bushwhacker Banned

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    Ask the Dartmoor lot whether they liked mine or not. I hope I wasn't being humoured!
     
  7. Retired Member southey

    Retired Member southey M.A.B (Mad About Bushcraft)

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  8. Robson Valley

    Robson Valley Full Member

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    Everybody with access to a kitchen oven should be making some style of dried meat. It's that easy.
    The real quest is for a marinade/seasoning that you really like.

    In the furtrading days of the Hudson's Bay Company, pemmican was the fur trader's main ingredient in "Burgoo."
    Very little pemmican was eaten in the fur trading posts, themselves.

    According to HBC archives, the annual pemmican quota for the Rocky Mountain House trading post was 44,000lbs. Done in 9 days.
     
  9. Charlz9mm

    Charlz9mm Forager

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    This is correct on every level; history, fat, sugar, etc. Well done sir. Pemmican is still made and consumed here in the states in certain areas.
    Beef Jerky that is sold here is drenched in sugar and is far too lean to be healthy. I would add as an aside note that the "American diet" is highly spiked with the industrial toxin called high fructose corn syrup. It is injected into everything. Coca Cola that is made in Mexico does not contain High Fructose Corn Syrup, but rather actual cane sugar. It is preferred by Mexicans residing here and can be purchased in specialty shops. The ingredients and labeling are written in Spanish. Anyway there are some excellent Pemmican producers here and even some organic (although pricey) that can be purchased.
     
  10. Insel Affen

    Insel Affen Settler

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    Mine never makes it onto any trips 😢

    Gets made, me, kids and dog eats it YUMMY
     
  11. Robson Valley

    Robson Valley Full Member

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    All the more reason to research the cures and spice/herb mixes so you can make jerky and call it your own and you know exactly what's in it.
    I buy, on average, one side of 2yr old bison every year. Steaks, roasts and the rest is burger as I describe to the butcher.
    Here's what I do:
    Thaw 3lbs burger. I mix two kinds of High Mountain seasoning, the pepper one alone is too hot for my liking.
    Put on a disposable plastic glove and mix the cure, seasoning and burger together.
    There's a trick:
    You know how burger has a granular/crumbly appearance? Well, keep mixing by hand and you will both see and feel the texture
    of meat change from granular to fibrous = that's what's going to hold it together.
    With the flat tip on the Cabela's Jerky Pistol, 1lb is about a full load. I slowly squirt that out as a 3/4" ribbon on a big mesh
    cake rack. I'll see 15-17' of product. Into the slow oven for several hours and done!

    Next, I'll freeze what I don't need immediately. Over time, water migrates from the jerky, forming ice crystals in the bag.
    This dries the meat even further.
    I've nevr weighted the finished jerky but I'll guess that 3lbs burger gives me maybe 8-10oz of exactly the jerky that I like.
    Yet to see anyone spit it out.
     
  12. LiveAndrew

    LiveAndrew Member

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    I've used a dehydrator to make jerky. I bought it for drying mushrooms and it's an excellent piece of kit. Only about £30 on amazon.
     
  13. Robson Valley

    Robson Valley Full Member

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    Agreed, LA. A food dehydrator will work well. I've got an "American Harvest" model, temp control, thermostat and all. Never thought to do jerky. But I use it mostly to dry Roma tomatoes, sliced in halves, at about 55C then pack them in herbed olive oil (you looked at the price of that stuff in the store?).
    The mushrooms: are they hard to rehydrate?
     
  14. LiveAndrew

    LiveAndrew Member

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    Your dehydrator sounds similar to mine (thermostat, timer). Mushrooms are dead easy to dry. Just slice them thin and dry at 35C for at least 6 hours. I normally gather and dry porcini.

    Here's the recipe I used for the jerky:

    * 600g beef rump steak
    * 1/2 cup Soy sauce
    * 1/2 cup Teriyaki sauce
    * 1/2 cup Worcester sauce
    * 1/2 cup Cholula Chipotle Hot sauce
    * 1 tsp garlic salt
    * 1 tsp onion salt
    * 1 tsp course ground black pepper
    * 2 tsp dark muscovado sugar
    * 1 tsp black treacle

    1) Remove all fat from the beef.
    2) Slice the beef as thin as you can (max 1/4 inch thick)
    3) Combine all ingredients (except the beef) in a plastic food bag and shake well to combine.
    4) Add the beef to the bag, seal and store in the fridge for 24 hours.
    5) Remove the beef from the bag and drain in a sieve for 15 minutes.
    6) Lay the beef strips on your drying racks and dry for about 7 hours at 50C.
     
  15. Robson Valley

    Robson Valley Full Member

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    Yum. Just made notes, something to try. I'll slice the meat semi frozen. Thinner and easier to do.
    The nice things about bison is that like all big game, there's practically no fat in the meat. And, the burger means far less chewing.
    Mix everything, load the pistol, squirt it onto the rack and dry. Do the next one.

    In the Home & Cabin section of Cabela's online catalog, The things I use are in the jerky making section. You can see what the "pistol" looks like,
    it works really well and it's fast. I mixed the HiMountain Original Blend with the Cracked Black Pepper & Garlic blend (too hot) 50/50. Just the hint of heat now.
     
  16. LiveAndrew

    LiveAndrew Member

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    There's no chance of getting bison in the shops down here, but you're right as having no fat in the meat is very important as fat doesn't dry easily and if it's not dry it'll spoil quicker. I'm assuming deer would work well for the same reason.

    I had to look up a jerky gun and it looks just like a mastic gun! Nice idea, but I think I prefer cutting the meat - you are right that cutting frozen beef is easier.
     
  17. Robson Valley

    Robson Valley Full Member

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    The bison ranch is just 10 minutes across the village from my house. Cut by cut, the prices are astronomical.
    I buy a side, 2 yrs old. Actually, I don't need to see it until I visit the butcher shop.
    Started buying back in 2001 I think it was. About 1 side per year. When the mud freezes in the farm yard in November,
    time to go shopping. Price is up this year, it worked out to about $4.50/lb, cut, wrapped, labelled and quick frozen.

    Venison/deer will be every bit as good. I get some from my neighbor, he's a very efficient hunter. House full of antlers.
    As pepperoni and Farmer sausage, a real treat to trade for bison.

    Back to the point. Everybody should make an effort to make jerky. LiveAndrew's recipe looks really appealing.
     
  18. Rabid

    Rabid Nomad

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    I make my own biltong and love it, i always take it when i go into the woods :rolleyes:
     
  19. Goosegog

    Goosegog Member

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    I make my own but i add a little of my home made mushroom ketchup ( smalls and tastes like worcester sauce, and the remaining power is great in everything)
    Here's a link for a guy on youtube that shows traditional food methods....
    [video=youtube;29u_FejNuks]https://www.youtube.com/watch?v=29u_FejNuks[/video]
     
    #79 Goosegog, May 5, 2016
    Last edited: May 5, 2016

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