Simplest method I've used it just add a fair bit of salt, then dry it. It's quite tasty without anything else added.Looking forward to making some jerky for the first time, does any one care to share. thanks
I tried using silverside from the supermarket. It was horrible, way too salty and had a weird taste. I'm guessing there were some preservatives in it which gave it the horrible flavor. Never again.I use corned beef from the butcher. The salt that is through out it helps it to dry out evenly.
I can attest to that, it's pretty good without any other additives. It stays "fresh" for quite a while too.Simplest method I've used it just add a fair bit of salt, then dry it. It's quite tasty without anything else added.
As you said, they're full of salts and other preservatives to make it look "fresh." Buying from a butcher would give you pretty good meat to use, plus usually if you buy in bulk from them you get a discount (very handy if you're buying >5kg).I tried using silverside from the supermarket. It was horrible, way too salty and had a weird taste.
I'd like to know the recipe. I tried some store bought biltong a while back that someone gave me. It was horrible, I didn't even eat it all.I can type the recipe out if you'd like?
I've never tried it with mince.there are a few recipe that use mince. chuck all the ingredients in a blender , ring out the moisture ( like paper mashe ) use a plastic bag ( like icing a cake ) and bake or use a food dryer .
Yeah I think rapid jerky is a great thing to know how to make. You can make it in a night (maybe even a few hours), so you don't need to be in one place for too long. And it's not going to need to last more than a few days for me because I'll have eaten it by then.not the best to keep but the speed jerky go's around here its not a bad way to make it .
I store it in brown paper bags in the fridge for up to a week(1 kilogram usually goes in a week) or if you're more controlled and tend to keep it for longer than a week, then a sealed glass jar will do the trick for a few monthsI follow this guys recipe. An absolute treat.
Looks tasty. How do you store yours after you have made it - and what kind of shelf life does it have?