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Post by pheniox17 on Oct 16, 2014 14:48:03 GMT 10
Well a bulk of us picked up the bargan so its wise to share recapies/ experiments to try
Since I'm popping my dehydration cherry so to speak (no fires today touch wood) what I have done with some apples, is coat them I'm orange juice and popped them in (4 shelves worth approx a half dozen apples, but used diffrent types)
Also on the top shelf I have placed chopped up mushrooms
Temp is set @ 50C (asked a few USA friends that seems to be a good number) and timer set to 10 hours...
I'm hoping the fruit sweetness will rub off onto the mushrooms and create something interesting (the mushies didn't have too much life left anyway)
Will post pics of end result, but today it is 26c with 46% humidity at this time
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Frank
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Post by Frank on Oct 16, 2014 15:07:02 GMT 10
Will be interested to see how they come out at the lower temp. I did my first batch at 70, they went a bit brown but otherwise were fine. Will have to give the orange or lemon juice a go next time Look forward to seeing your results!
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Post by pheniox17 on Oct 16, 2014 15:17:18 GMT 10
From what I'm told the lemon makes its have a tart flavor
Other info the elect ones suck up some power
Also meat (I need to work out what this is) if you coat in nitrate and marinade over night you don't have to cook it (but storage in the book is right)
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Post by pheniox17 on Oct 16, 2014 23:19:12 GMT 10
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Post by pheniox17 on Oct 16, 2014 23:20:56 GMT 10
8.5 hours dry time @ 50C
Apple's came out good, the mushrooms came out OK I think, still have flavor and a little leathery
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Post by Peter on Oct 21, 2014 21:36:55 GMT 10
If you'd like the very best beef jerky recipe in the history of mankind, let me know A batch normally lasts me a few hours. Less than an hour in a group of 4 or more...
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Res-Q
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Post by Res-Q on Oct 22, 2014 5:52:51 GMT 10
If you'd like the very best beef jerky recipe in the history of mankind, let me know A batch normally lasts me a few hours. Less than an hour in a group of 4 or more... I'll bite
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Post by Peter on Oct 22, 2014 10:36:41 GMT 10
BEEF JERKY 1/2 c. soy sauce 1/2 c. Worcestershire sauce 1/2 tsp. garlic salt 1/2 tsp. pepper 2 tsp. onion powder Chili flakes or powder to taste Crushed coriander seed to taste A few splashes Tabasco sauce to taste 2 tsp. liquid smoke 1kg Topside Beef
Cut with grain very thin, trim off all fat. Rub dry spices over meat prior to marinating. Soak meat overnight in marinade (I use a ziplock bag and massage it through occasionally. Place in fan-forced oven at 30-40 degrees Celcius (lowest heat) with oven door ajar, 8 to 10 hours. Alternately, leave overnight (or until done) in the dehydrator at the lowest possible temperature. You want to dry it, not cook it.
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Post by Peter on Oct 22, 2014 10:37:23 GMT 10
By the way 0 I don't believe you can ever add too much crushed coriander seed. It really freshens up the flavour.
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Post by Nighthawk on Oct 22, 2014 10:40:46 GMT 10
Awesome. Going to have to give this a try as I missed out on the Aldi gear due to budgetary constraints.
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Frank
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Post by Frank on Oct 22, 2014 10:45:10 GMT 10
Looks a good recipe Mr Pete, thanks for sharing. I am doing my next batch of jerky this weekend....mmmmmm
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Post by Peter on Oct 22, 2014 10:47:41 GMT 10
Seriously Nighthawk, don't stress if you don't have a dehydrator. Use a ball made of al foil to keep the oven door ajar and do it in there. I made jerky this way for years before I bought a dehydrator, and as dehydrators often run a fair bit hotter than this, I actually prefer the end product from the oven.
I would appreciate any feedback on this most valuable of barter items...
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Res-Q
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Post by Res-Q on Oct 22, 2014 16:33:39 GMT 10
Thanks Pete
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Post by Peter on Oct 22, 2014 17:19:47 GMT 10
I forgot to mention - spread the meat slices on airing trays so pieces do not touch. I *always* put these over a baking sheet (ie metal tray), otherwise Mrs Pete makes me clean the oven afterwards. Not fun.
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tanzb
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Post by tanzb on Oct 26, 2014 11:31:10 GMT 10
Thanks Mr Pete, when you say cut thin, how thin? I asked my butcher too cut me some slices of Topside for some Jerky and he cut them around 1.CM (10ml) thick. The way they turned out i'm now thinking it was way to thick...lol
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Frank
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Post by Frank on Oct 26, 2014 11:39:59 GMT 10
Hey tanzb, I have a batch of jerky in the dehydrator at the moment and I usually try to keep it less then 2 or 3mm thick. Need it thin enough to dry completely in a decent timeframe, but still thick enough it doesn't turn into chips haha
I sort of half freeze the meat first so its firm to make slicing easier
Just my 2c though
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Post by Peter on Oct 26, 2014 11:57:00 GMT 10
Yep, 1cm is way too thick. I normally aim for around 3-4mm thick; Frank is completely on the money when he states that half frozen is easier to cut.
I ask the butcher for steaks approx 20mm thick, which I then slice up for the jerky.
If your 1cm pieces aren't too far gone, you might be able to salvage them for use in a stir fry, or pan fry to add to a salad. I've also been known to chop them finely and crisp them up in a pan - just like asian flavoured beefy bacon bits. It's all part of the learning process.
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