In article >,
"Shaun aRe" > wrote:
> "Sarah" > wrote in message
> . uk...
> >
> > "~patches~" > wrote in message
> > ...
> > > Pandora, here are some pics of the homemade jerky process.
> > >
> > > Early yesterday morning I picked up a round roast to experiment with. I
> > > normally use sirloin tip for beef jerky. By mid morning the strips were
> > > cut and marinating. Here's the pics.
> > >
> > > as the strips looked this morning - http://tinypic.com/fbm7wl.jpg
> > >
> > > dehydrator loaded & working - http://tinypic.com/fbmaev.jpg
> > >
> > > final product - I put 2 strips by themselves so you have a better
> ideas
> > > what it looks like.
> > > http://tinypic.com/fbmd94.jpg
> > >
> > > Note - this is not the entire batch on the plate as the dehydrator is
> > > still going. It will be another hour or two before all the jerky is
> > > finished.
> >
> > So what do you eat it with? or do you eat it on it's own? For a snack? Is
> > there a simple way to make it without a dehydrator?
> > You've got me interested now I've seem what it looks like!
> > Sarah
>
> Yup! I just did it myself for the first time and posted such,
> Friday/Saturday - I put it onto wire racks, in the oven, set at around
> 60-70C, door propped open about 2", left it overnight, turned it at around
> the 8 hour mark, it was ready and great after around 14 hours, although I
> believe a lot of people leave it for around 24 hours, which is probably best
> if the intention is to store it for any time.
>
> We loved it! A half Kilo/~1lb of beef went into it, the resulting jerky
> lasted not long at all - it was gone by Saturday night with only 2 of us
> snacking on it. Damned stuff is just so moreish!
>
> ',;~}~
>
>
> Shaun aRe
>
>
1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
electricity and marinade time. <G>
Hint tho', just get a flat bit of meat and cut it yourself this time
since the butcher is clueless. <lol> It's also hard as hell to cut meat
to 1/4" thick if it's raw and thawed.
Freeze it partially (or freeze and partially thaw) to where it's just
stiff enough to cut but not too hard to cut. It's a BREEZE to get really
thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson