bjorn2fish 4,612 Posted July 26, 2017 Report Share Posted July 26, 2017 I recently purchased a dehydrator to play around with. I just like making stuff myself, jerky and dried fruit sounded like something interesting to try out. My first couple of batches of jerky turned out bloody delicious with the approval of my mate who is a regular jerky eater. I've only made a bbq flavoured marinade, then the same with a bit of chili. Does anyone have a go to recipe or holy grail jerky recipe that they are willing to share? doobie 1 Quote Link to post Share on other sites
doobie 5,802 Posted July 26, 2017 Report Share Posted July 26, 2017 I've made some jerky before using the oven and was quite nice. I have considered buying a dehydrator, Harris Scarfes seems to have an ok one and is quite tempting when they put it on special @ $50. I don't have any 'special' jerky recipe, in fact I don't have any, I just googled it to find something that sounded nice But when you find the 'holy grail' of jerky recipes, I'll come around and help you eat it bjorn2fish 1 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted July 26, 2017 Author Report Share Posted July 26, 2017 I did exactly that Doobie. I got a dehydrator from Harris Scarfes when it was on special, it definitely does the job. Searched around the net for recipes and mixed up my marinade based on those and what I had in the fridge and cupboards. So far so good! If I manage a 'holy grail' jerky I'll let you know doobie 1 Quote Link to post Share on other sites
smokeykebab 175 Posted July 26, 2017 Report Share Posted July 26, 2017 Bjorn got a photo or model of the dehydrator? Looking online now I love jerkey about time I got one too. Quote Link to post Share on other sites
bjorn2fish 4,612 Posted July 26, 2017 Author Report Share Posted July 26, 2017 This is the one I got from Harris Scarfes. Seems to do a good job. Edit: Just found a link to it. I got mine for about $50.00 I reckon. http://www.harrisscarfe.com.au/electrical-appliances/kitchen-appliances/steamers-%26-dehydraters/kitchen-couture-digital-food-dehydrator/p/514037 Quote Link to post Share on other sites
smokeykebab 175 Posted July 26, 2017 Report Share Posted July 26, 2017 Thanks for that. Found 1 on ebay looks almost identical. Eurochef 7 trays 40bux delivered. Can't wait to try making some jerkey next week. bjorn2fish 1 Quote Link to post Share on other sites
archerfish 685 Posted July 26, 2017 Report Share Posted July 26, 2017 As a massive jerky fan, I have been contemplating purchasing a dehydrator for a while. I know you can do jerky in a very slow oven for an extended length of time, but the dehydrator option seems the go. In the interim, I purchase my weekly fix from Barossa Fine Foods. While researching dehydrators, I found this: http://www.eziconcepts.com.au/Recipes/EziDri/Jerky.aspx Hope this may be helpful. Cheers af bjorn2fish 1 Quote Link to post Share on other sites
southie THE BANGA 2,304 Posted July 26, 2017 Report Share Posted July 26, 2017 I recently purchased a dehydrator to play around with. I just like making stuff myself, jerky and dried fruit sounded like something interesting to try out. My first couple of batches of jerky turned out bloody delicious with the approval of my mate who is a regular jerky eater. I've only made a bbq flavoured marinade, then the same with a bit of chili. Does anyone have a go to recipe or holy grail jerky recipe that they are willing to share? Geez I haven't Even had a chance to try it...... Some mate Softy and bjorn2fish 2 Quote Link to post Share on other sites
stormboy 15 Posted July 26, 2017 Report Share Posted July 26, 2017 I use half soy sauce and half Worcestershire sauce then add a heap of chilli, garlic and any other herbs and spices feel like at the time. Let if sit in the fridge for 24hrs or so (not too long though). It generally takes 4-6hrs to dehydrate depending on the thickness of the meat. Make sure you use meat with as little fat as possible, i tend to use a top side roast but have also used roo and venison. Panga and bjorn2fish 2 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted July 27, 2017 Author Report Share Posted July 27, 2017 Thanks for that. Found 1 on ebay looks almost identical. Eurochef 7 trays 40bux delivered. Can't wait to try making some jerkey next week. Nice one! I reckon there would be heaps of them out there. Now that I've seen what they are, I'm guessing they are just a heating element with a fan that blows the hot air around the vented trays. There are some deluxe models out there, I think they are maybe constructed of a longer lasting metal case with stainless wire trays. They seems to be the Rolls Royce models. As a massive jerky fan, I have been contemplating purchasing a dehydrator for a while. I know you can do jerky in a very slow oven for an extended length of time, but the dehydrator option seems the go. In the interim, I purchase my weekly fix from Barossa Fine Foods. While researching dehydrators, I found this: http://www.eziconcepts.com.au/Recipes/EziDri/Jerky.aspx Hope this may be helpful. Cheers af Thanks AF, a few ingredients I haven't tried in there and couple of different styles I might try. I recently purchased a dehydrator to play around with. I just like making stuff myself, jerky and dried fruit sounded like something interesting to try out. My first couple of batches of jerky turned out bloody delicious with the approval of my mate who is a regular jerky eater. I've only made a bbq flavoured marinade, then the same with a bit of chili. Does anyone have a go to recipe or holy grail jerky recipe that they are willing to share? Geez I haven't Even had a chance to try it...... Some mate It doesn't last long enough to make it to ya, bloody Kenny ate half my last batch I use half soy sauce and half Worcestershire sauce then add a heap of chilli, garlic and any other herbs and spices feel like at the time. Let if sit in the fridge for 24hrs or so (not too long though). It generally takes 4-6hrs to dehydrate depending on the thickness of the meat. Make sure you use meat with as little fat as possible, i tend to use a top side roast but have also used roo and venison. Cheers stormboy, Pretty much the recipe I've been going by, also found out about top side being a nice cut. I bought some from the Central Markets in town for the last batch and it was perfect, good price too. I found the secret to slicing it thin was to chuck it in the freezer for a short time just until it froze enough to toughen it up. This made life so much easier. I've also heard when marinading that if you vacuum seal a bag or take as much of the air out of the marinade container or bag it will marinade a lot quicker. I've done that but still left it for 24 hours, damn tasty stuff! stormboy 1 Quote Link to post Share on other sites
doobie 5,802 Posted July 27, 2017 Report Share Posted July 27, 2017 Also, for those that don't have a dehydrator (or oven lol) and the above is wanting you to try it, you can use an electric fan. just place the marinated strips of meat on a wire rack and point the fan at it all day or overnight. Just don't have the fan too close or on extra fast speed as you don't want the meat strips to fly up against the wall !! bjorn2fish and KIDNEY SLAPPER 2 Quote Link to post Share on other sites
smokeykebab 175 Posted August 2, 2017 Report Share Posted August 2, 2017 Got my dehydrator today. 1kg top side. Only used about 500grams filled 7 trays. Chilli cumin and salt flavor dry rub on 3 trays others ones a marinade of soy sauce black vinegar olive oil and assorted herbs and spices. Should have jerkey tomorrow morning. doobie, Softy, bjorn2fish and 2 others 5 Quote Link to post Share on other sites
doobie 5,802 Posted August 3, 2017 Report Share Posted August 3, 2017 mmmm nice Just need your address now Quote Link to post Share on other sites
bjorn2fish 4,612 Posted August 3, 2017 Author Report Share Posted August 3, 2017 Awesome!!! Haven't tried a dry rub yet, I'm interested to see how it compares to a marinade. Quote Link to post Share on other sites
Underpants 1,543 Posted August 3, 2017 Report Share Posted August 3, 2017 Yummm . Been following this thread and now definitely added to my 'to do' list, given my bro has a good dehydrator. Guess ill have to sacrifice a leg off my next cooperative deer. wilda, BarneyB and bjorn2fish 3 Quote Link to post Share on other sites
smokeykebab 175 Posted August 3, 2017 Report Share Posted August 3, 2017 Marinade was definitely better so much more flavor. Will try a new recipe soon. Will post pics too. bjorn2fish 1 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted August 3, 2017 Author Report Share Posted August 3, 2017 Marinade was definitely better so much more flavor. Will try a new recipe soon. Will post pics too. Cool, I had heard that. It might have been Southie that recommended marinade over a dry rub. Quote Link to post Share on other sites
wilda 422 Posted August 3, 2017 Report Share Posted August 3, 2017 Yummm . Been following this thread and now definitely added to my 'to do' list, given my bro has a good dehydrator. Guess ill have to sacrifice a leg off my next cooperative deer. Do it Mate, You wont regret it, you will soon be out looking for more Quote Link to post Share on other sites
wilda 422 Posted August 3, 2017 Report Share Posted August 3, 2017 Will also add that when you do find topside out cheap is to ask them to slice for you . I will normally ask for around 2mm thick sometimes they have done it free but the most has been $1 per kg. Don't forget that a smoker will also do a great job with added flavour. I normally will do a batch of 2kg in the smoker and when I do find the cheap meat I will marinate into batches and put into the really big ziplock bags and freeze really saves a lot of time and mess doobie 1 Quote Link to post Share on other sites
AquaticResearch1 1,046 Posted August 4, 2017 Report Share Posted August 4, 2017 Yuuuum. I need to go fishing with you blokes doobie 1 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted August 5, 2017 Author Report Share Posted August 5, 2017 Did a batch over the last 2 days, it's nearly gone already doobie 1 Quote Link to post Share on other sites
doobie 5,802 Posted August 5, 2017 Report Share Posted August 5, 2017 so I wont bother about popping around then as it will be definately gone by then but hope you enjoyed bjorn2fish 1 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted August 5, 2017 Author Report Share Posted August 5, 2017 I was around a mate's place who loves jerky, he ate some then proceeded to purchase a dehydrator while we were still munching on my batch. Needless to say not much left now sorry Doobs Quote Link to post Share on other sites
doobie 5,802 Posted September 9, 2017 Report Share Posted September 9, 2017 Well with Fathers Day the other week, and with this jerky post put up and with Harris Scarfes having the Kitchen Couture dehydrator on sale at $49.95 (instead of the usual unbelievable ridiculous price of $199.95). I thought the kids can get me one First effort, Cajun Beef Jerky and didn't turn out too bad, but have had better ones. Used Corned Beef Silverside as already cured. 1/2 water 1/4 cup white vinegar 1/2 tsp garlic powder (didn't have any) 1 tsp oregano 1 tsp thyme (didn't have so used basil) 1/2 tsp salt 1/2 tsp cajun hot powder (should be 1 tsp, but erred on side of caution) 1 tsp paprika 1 tsp pepper KIDNEY SLAPPER 1 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted September 9, 2017 Author Report Share Posted September 9, 2017 Way to go Doobs! That looks pretty good. I reckon it takes a few batches adjusting to your own taste each time then you keep getting a better result. How long did you marinade for? Quote Link to post Share on other sites
doobie 5,802 Posted September 9, 2017 Report Share Posted September 9, 2017 How long did you marinade for? 18 hours I've done lot of jerky before but in the oven and a different recipe - that was better than this one - and as you say it takes a few batches to get the 'right' one Quote Link to post Share on other sites
bjorn2fish 4,612 Posted September 9, 2017 Author Report Share Posted September 9, 2017 18 hours would have done the job. Apparently liquid smoke is one of the magical ingredients to add if you like a smokey flavour. Quote Link to post Share on other sites
doobie 5,802 Posted September 9, 2017 Report Share Posted September 9, 2017 I did have some too, but stuck to the recipe for what I had. I found this site which has a good lot if info https://www.jerkyholic.com/how-long-does-beef-jerky-stay-good/ Quote Link to post Share on other sites
bjorn2fish 4,612 Posted September 9, 2017 Author Report Share Posted September 9, 2017 Nice resource, thanks mate Quote Link to post Share on other sites
Hunter69 1,461 Posted August 1, 2018 Report Share Posted August 1, 2018 Hi an old post, but i thought id upload a recipe from my resturant thats works very well. We use off cuts of beef fillet. Marinate over night and dry at 60 degrees over night. Give it a go! Sometimes we will smoke it in red gum for 30 min just to taint the meat a lil. Squid Inc., doobie, bjorn2fish and 1 other 4 Quote Link to post Share on other sites
bjorn2fish 4,612 Posted August 1, 2018 Author Report Share Posted August 1, 2018 Awesome thanks mate, I was actually thinking of doing a batch soon doobie 1 Quote Link to post Share on other sites
doobie 5,802 Posted August 1, 2018 Report Share Posted August 1, 2018 2 hours ago, Hunter69 said: i thought id upload a recipe from my resturant thats works very well. And which restaurant do you own? if close, I may have to venture in there for a meal Will give that jerky a go too - thanks for putting it up Quote Link to post Share on other sites
Hunter69 1,461 Posted August 1, 2018 Report Share Posted August 1, 2018 Hi doobie, i work at 1918 in Tanunda. I dont own the place. Cheers bjorn2fish 1 Quote Link to post Share on other sites
Hunter69 1,461 Posted August 1, 2018 Report Share Posted August 1, 2018 Also that amount of marinate would probly be good for 500g of protein. Really coat your sliced meat for the dry process. doobie and bjorn2fish 2 Quote Link to post Share on other sites
doobie 5,802 Posted August 1, 2018 Report Share Posted August 1, 2018 56 minutes ago, Hunter69 said: Hi doobie, i work at 1918 in Tanunda. I dont own the place. Cheers Nice place, went there a few years back. Quote Link to post Share on other sites
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