dugaboy
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home made jerkyyou could use any red meat for this one recipe this one used beef
2 1/2 lb cheapest roat you can find
cure salts I use LEM salt 1/4 level teaspoon per pound of meat NO MORE
4 tablespoons leainperns
6 tablespoons teriaky sauce
6 teaspoons encona zesty sauce
6 teaspoons encona sweet chilli sauce
5 teaspoons encona hot pepper sauce
mix all ingredients together makes a thinish paste if its to thick add a litle beer 
chill the meat for cutting then slice the meat into 1/4" strips whatever widths you want
mix all the meat and marinade together stick in fridge I leave in for 2 days remixing 2-3 times a day
when you happy its ready for drying place the meat strips on your trays making sure you leave room for the air to circulate
if you have a dehydrator put it on full blast for roughly 6 hrs
if not stick trays in the oven turn to its loest setting leave the door ajar every so often rotate the trays
to test you want the jerki to bend and ***** but not break
if it still feels damp keep drying 
this is only ONE of many ways of making it ive made every thing except pork as theres two much fat cheers
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fossil
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hi can you tell me what leainpeans are please
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codfather
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would it be worster sauce??? im probley miles away???
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dugaboy
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yes just worster sauce with another name  sorry
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fossil
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| dugaboy wrote: | | yes just worster sauce with another name sorry |
ok thanks
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fish
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i recon some free samples are in order................ 
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dugaboy
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fish you give me somewhere to send it to and I will send you some from the next batch to try  plus if you want will send you some of the lem cure its the best Ive worked with I use there jerky shooter when my grandsons are here for making sausages it lets them make them at their speed you ever watched an 8 yrold and 6yr old trying to catch sausages from a sausage machine smt011 www.jerkyfac.com this is a site you might be interested in cheers
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dugaboy
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last tray of todays batch this is what my jerky looks like this is beef with a hot spicy sauce cheers
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codfather
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they do look nice my mouth is watering 
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dugaboy
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mate if you want a wee sample FOC pm me somewhere to send it to all i ask is for you to give a real opinion good bad crap too hot too salty no offence will be taken  cheers
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codfather
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pm sent
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dugaboy
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have one small bag of jerky going spare if someone wants a sample ?codfather has tried some hes not dead yet let me know if you want a try first come first served cheers
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codfather
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im still alive and kicking
take the man up on his offer its good stuff
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dugaboy
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mate if no one else answers within the hour do you want another wee bag? slightly different receipe same heat
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dugaboy
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so /IMG]me hot sauces I keep for the real chilli heads who like ring stingers
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dugaboy
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dugaboy
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some hot  sauces I keep for the serious chilli heads out there who LIKE? ring stingers cheers
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codfather
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they look good mate mouth is watering
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WOLF
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They look good to me mate, i'll give some a go if there is any left.
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dugaboy
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mate ive got a little bag of the mild stuff left if you want a taste if you like it HOT will be making some in the next week or 2 cheers pm an address if you want ?
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jgc410
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that looks really good, will have to try some soon.How long does it take in the oven?, and where did you get your dehydrater from? cheers mate.
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dugaboy
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mate in the oven it just depends on hat temp the oven goes down to and what type its trial and error  my machine was from UK Juicers but it wasnt cheap  try amazon now also my one is a nine tray model unless your going to do a lot of stuff look for a smaller one I got mine through work so for once the tax man paid for it
if you speak to a local butcher they should be able to get the curing salts for you if not let me know I might have a little spare cheers
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jgc410
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cheers mate will try some in oven first, will let you know how i get on.
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dugaboy
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mate any questions just ask cheers
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WOLF
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As I said to dugaboy in a pm,
I got in from work after a long c%!#/y day with a banging headache, to find a package of jerky there for me, it didnt half cheer me up, and it tasted great too
Many thanks mate.
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dugaboy
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mate glad you liked it cheers
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fishy1
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I'm making up some venison jerky today, should be good, I think it'll just be nice and simple salt and pepper, no hot sauce.
Just to mention, I have never used curing salts, I just use regular salt, and my jerky I reckon will keep indefinately, I had a biit that lasted a year then I got bored of waiting and ate it. After all, the folk who originally made it used smoke or salt mostly didn't they?
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dugaboy
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mate thats correct about the salt but they found out you could use saltpetre in much less quantity thats where the curing salts developed from as my grandkids love the stuff the curing salts are best for them cheers
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