Making jerky in a food dehydrator (pic heavy)

Discussion in 'THE KITCHEN' started by GGTBod, Nov 4, 2015.

  1. GGTBod

    GGTBod One chance at life and this is it so lap it up Administrator Cannabis Doctor Cacti Doctor

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    I've made jerky outdoors in a smokestack but this is the first time i've made it indoors, as i use it for my outdoor stews a lot it makes sense to make my own.

    I started with a good 1.8lb chunk of beef top rump and 5 venison leg steaks, i trimmed all visible fat as it does not dry but goes rancid and cut the rump into chunks that would be easy to cut slices from that would make nice sized pieces of jerky and stole just over 1/4lb for my stir fry leaving me approx 1lb of very lean beef, the venison had no fat on, all meat was then put in the freezer in freezer bags, once properly frozen i allowed the meat to slightly defrost to make it easier to cut through.

    I sliced the meat into approx 8mm (1/3rd an inch) thick slices, first the beef top rump

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    and then the 5 venison leg steaks 6oz each (170g each)

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    Then i mixed up my marinade which was around 400ml (almost a pint) in total and it was approx half soy sauce, half Worcestershire sauce, 4 tablespoons of extra extra hot chilli sauce and 6 tablespoons of vinegar, i put 2 food bags in 2 bowls and added the meat to each, poured in the marinade and massaged it into the meat, before putting back in the fridge i sealed each bag trying to remove as much air as possible, the meat marinated for 8hrs and i massaged the liquid into the meat every 2 hrs

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    First the beef

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    Then the venison

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    After 8hrs marinating i drained the meat and disposed of the liquid, i spread the meat out on kitchen paper to absorb excess liquid and patted it dry with more kitchen paper

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    Whilst the meat was in the fridge i prepared a couple of different spice mixes to rub into the meat, these contained freshly ground mixed peppercorns, freshly ground smoked Cyprus sea salt, freshly ground chlli flakes and seeds and sea salt, ground coriander,garlic powder, ginger powder, onion powder, ground cardamon and ground cinnamon, i applied loads of this to the meat as my jerky is only to be used as the meat for my outdoor stews and i wanted it to contain all the spices the stew brew would need so i don't have to carry them separately, as the meat rehydrates in the stew the flavours will impart into it, this powder mix was rubbed by hand into both sides of the meat

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    and then the meat placed onto the trays of the dehydrator

    First the beef

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    Then the venison

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    Set the dehydrator to 70c (158f)

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    I checked on the meat every couple of hours to check it had not gone brittle, you want it to still have some flex to it but no moisture, each time i checked i alternated the order of the tray stack to ensure even drying.

    After 9 hrs it was perfect

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    I allowed the meat to cool and then added it to airtight food jars and placed in the fridge

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    It is very spicy, i'm sure if you were making jerky just to eat as snacks you'd probably want to use less spice rub than i did, i still enjoyed a few bits though

    :awetongue:
     
    EnLight, PE-n-hed, muskie and 4 others like this.
  2. GreenGills

    GreenGills Well-Known Member

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    Looks delicious man! I love making jerky, but I always eat to fast. Its just so good!
     
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  3. GGTBod

    GGTBod One chance at life and this is it so lap it up Administrator Cannabis Doctor Cacti Doctor

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    I understand that i am having difficulties resisting
     
  4. Trout

    Trout Closet Mycologist, Literaly! Mushroom Doctor

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    I make gallon ziplocks full and my family will eat it in a weekend. I kill an extra deer some years so I have more for jerky. I make it about the same when using the dehydrator but I use liquid smoke which is simply water that has bee sprayed into a steam of wood smoke and collected so its not as terrible as it sounds. I add it to the soy/wostrechei9erss sauce marinade. I like the idea of pre seasoning and using for soup in the bush.
     
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  5. GGTBod

    GGTBod One chance at life and this is it so lap it up Administrator Cannabis Doctor Cacti Doctor

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    i'm making a broth now with some of the beef lol yes i am making broth at 5.45am
     
  6. Mycelium Maniac

    Mycelium Maniac Member

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    I make jerky with lean burger meat from deer, yummy! People eat it up so fast it has to be rationed. It makes a great trail/hunting snack.
     
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  7. Weller

    Weller Student of Nature Moderator Cannabis Doctor Cacti Doctor

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    Amazing colour to the finished jerky :super: I´d love to have a taste of the stew you make with it.
     
  8. muskie

    muskie Myco-Backpacker Mushroom Doctor Expert Identifier

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    Nice! I love some jerky.
     
  9. GGTBod

    GGTBod One chance at life and this is it so lap it up Administrator Cannabis Doctor Cacti Doctor

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    Safe to say i am now a jerky junkie, it is way better than you shit you buy in little packets at shops
     
  10. Majik

    Majik Well-Known Member Mushroom Doctor

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    Jerky is way to expensive in the stores
     
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  11. GGTBod

    GGTBod One chance at life and this is it so lap it up Administrator Cannabis Doctor Cacti Doctor

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    same here you pay 3-5 pound for about a 50gram bag and it is always full of chemicals and additives you can't spell, which after making my own which could happily have had a single ingredient (ie meat) i think it totally takes the piss, at most it should contain meat and spices and the marinade if you use one
     
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  12. PE-n-hed

    PE-n-hed Well-Known Member Moderator Mushroom Doctor Cannabis Doctor Supporter

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    Nice....and to think I could use my dehydrator for something the family can enjoy for a change....I may just get out get myself a deer this week!
     
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  13. kingpsilo

    kingpsilo Well-Known Member

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    Awesome post, I love spicy jerky.. Theres a guy close to me that makes the best pecan smoked jerky ive ever had.. But, quite expensive.