Venison jerky - attempt #2

[juststarting]

Bamby jigsaw puzzle. Going alright.


Marinated last night. In the dehydrator around 1pm today... 80% is done. Now waiting on the thicker cuts to finish.

Overall, I think I got the hang of it.

[MR. WINCHESTER]

Shot some Sporting Clays at my local club a little while back ....
The main dude, barbecued some 'home grown' venison snags, at the end of proceedings .....
Fark !
So Bloody good !!

[bigfellascott]

Lovely mate, looks the goods to me, I love cold smoked Fallow, it goes great and as Winchester pointed out the Bambi Snags are fantastic too as are Bambi Back Straps on the BBQ, they are just melt in ya mouth type deal there.

[tom604]

i see a little bit of chilli , what else? looks very nice

[darwindingo]

Looks like your in for some good chewing there mate.



Jeff

[juststarting]

i see a little bit of chilli , what else? looks very nice

Tbh I cheated. I purchased a jerky seasoning sample pack, from https://www.smokedandcured.com.au to focus on getting the rest of the process right... I did however add lots of chilli flakes. This particular one is a mix of hickory mesquite + chilli flakes.

[Oldbloke]

Well..........did it pass the taste test?

[gazza]

Looks good. I have been experimenting with the formed version.

[juststarting]

Well..........did it pass the taste test?

Yep, perfect! Also ordered nitrates in their own, so now I can mix my own flavours and what not, so that's pretty neat. Will be doing that next.

[gazza]

It's a pretty basic process mate, I've been making it for years. You don't need any nitrates or special spices. Marinate the meat in whatever you like and chuck it in the dehydrater. Some last minute batches with only sweet chilli sauce and beer as a marinade have been great. A timer can be handy.

[juststarting]

Well, once you put it that way... It's pretty basic, I have years of experience... LOL

Yes, it's pretty simple, but to know when it's ready, how thick to cut the meat, etc. Takes time to get the experience, ye? Re nitrates, sort of - depends whether you are preserving for some time or not and whether you are blasting it with a heat source or not. I rather be safe than sorry.

[snag]

All right, time to share my all-time favourite jerky recipe. Equal parts Worcestershire, soy, chilli sauce and a good amount of fresh ground black peppercorns. Marinate for three days to get that flavour right in there. Then 10-12 hours in the dehydrator till all the moisture's gone. Works great on venison, goat or beef and lasts for ages.

[juststarting]

Snag, noted for my attempt #3 Thanks

[darwindingo]

Hey JS If you would like to get a deep and rapid penetration of the marinate into the meat ( gee that kinda reads weird ), then something like this may be worth a look mate.

http://www.jaccard.com/SPEEDY-PLUS-Ulti ... _p_30.html



Jeff

[juststarting]

I stopped reading after deep and rapid.

[darwindingo]

Seriously though they work well.. Best way is to elevate the meat on a rack then vac to suck out the excess juice, pour it off remove rack and then add marinate and re vac once or twice... Done

[MR. WINCHESTER]

I love cured meats, but have learned that the proprietry way of preparing such, involves 'nasty' chemicals like nitrates and nitrites.

Is it possible to 'cure' meats at home without the inclusion of regonised injurious chemicals ?

( I am starting from scratch / have zero idea what's invoved with home 'cooking' )

[juststarting]

Mr.Winchester yes you can, you just need to heat treat the meat. Dehydrator, then, in the oven on high heat for some time, in don't recall the temperature or time though. You'll need to look it up.

Re nitrates, that's largely a myth. Everything you eat has nitrates. Bacon, sausages, etc. Cured meats have less than some vegetables. Basically, you're safe to eat them as long as you don't take to a barrel of nitrates with a spoon.

[MR. WINCHESTER]

You excite me JS ....

( fark, did I just say that ? Lol )

[VICHunter]

Looks good mate, I'd buy it if it was on the shelf.

[juststarting]

Now I am hungry. Again.

[Geech]

This is probably a stupid question, but what cuts of venison do you generally use to make jerky?

[juststarting]

Geech, you generally don't want fat in jerky. Venison has no fat, so pretty much any cut. Referring to Sambar, not sure about fat in other species, but highly doubt there would be any to notice.

[Geech]

Yeah right. Thanks!
I know the concept behind making jerky (lean meat and all) but wasn't sure I you could use the leg cuts or not as I've never actually made it with anything.

We usually use the leg cuts for sausages since they have the most connective tissue. That said, we need to add fat to the mix - so I guess it would be lean enough....

As much as a like jerky, I wasn't keen on using backstrap for it - but might have to start experimenting with some of the other stuff I've got in the freezer!

[juststarting]

Sungrazer, sounds like that was closer to biltong...

[BRNO_Bigot]

O you could branch out and do this https://www.youtube.com/watch?v=gZWX152MJ4M

The story of the meat under the saddle has as much veracity as the old Aussie Drop Bear stories, as far as I know.