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Beef jerky half 'n' half :-)

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  • Beef jerky half 'n' half :-)

    That is to say half done in the smoker half done in the dehydrator :-)

    Got some half price beef joints last week - cheapest beef I've seen for years, cheap enough to make some jerky from in fact :-)


    The marinade recipe


    Dry ingredients for grinder.
    3 heaped tsp coriander seeds
    4 heaped tsp coarse seasalt
    2 heaped tsp peppercorns
    4 heaped tsp dark brown sugar
    1/2 level tsp garlic powder

    if you don't got a spice grinder use this mix instead:
    3 hpd-tsp ground coriander
    4 hpd-tsp fine seasalt
    2 hpd-tsp cbp
    4 hpd-tsp dark brown sugar
    1/2 level tsp garlic powder

    basically the same stuff but pre-ground lol

    The wet ingredients

    330ml can diet coke (brand irrelevant) If you don't have diet lose the sugar in the dry section - 1 can of regular coke has more than 4 tsp sugar in it.

    1/2 tsp of my Always available fresh ginger (see thread in sauces and rubs).
    If you don't have this:
    add 1 heaped tsp ginger powder.
    2 tbs lea and perrins worcester sauce

    Grind dry mix to powder and add to wet and mix thoroughly in large jug or blender.
    Taste and go 'oh wow that's good !'

    If you want it hotter - add tabasco to taste.

    Fast marinade (what I'm doing)
    Add meat and marinade to a gallon plastic tub with a watertight lid and shake the living crap out of it on and off a couple of hours.
    This both helps work the marinade into the meat and further tenderise the meat - the coke will also tenderise the meat as well as kill any surface bacteria stone dead.


    If you planned ahead - do the same but just shake for ten minutes and leave in the fridge overnight.

    Shake thoroughly and drain liquid from tub before making jerky.
    Leave jerky wet but not dripping. :-)

    I put half in the smoker - had to prop lid open about half an inch to keep it at 150. Smoked with oak.
    Other half went into dehydrator at 150


    After 8 hours both were done.
    Left overnight to cool and cut into small pieces ready for packing.


    Packed in to 1 1/4 ounce packs - approx small handful. Equivalent to 1/4 pound of fresh beef :-)


    And there you have it - some seriously tasty jerky. Even my mum liked it and she doesn't usually eat jerky.
    Attached Files
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'




  • #2
    CA: That does look really good. I definitely got to try this out, thanks bud.
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    • #3
      i kinda of do the same but i smoke my jerky for a couple of hours them move inside to my dehydrator for a couple of more hours and its really tasty that way....looks good i like your marinade might try that next time...
      Mike
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      • #4
        Hmm seemed to miss the cure amounts?
        In God I trust- All others pay cash...
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        • #5
          Originally posted by Richtee View Post
          Hmm seemed to miss the cure amounts?
          LMAO
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          • #6
            Hmm seemed to miss the cure amounts?
            It's solid jerky rich - doesn't need cure - you never read all those posts ? lol
            The msoked stuff IS cured - that's why it's red :-)
            It's: cooked to 150, it's dried, it's been covered in coke, it's vac packed - the only way this stuff can go off is if you open the packet drench it in water and leave it in the sun for about a week :-)

            I cure ground jerky - nobody needs to cure solid jerky.
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              around my house jerky dont last long enough to need a cure...

              Ive never heard that coke will kill bacteria...gotta look that one up...
              Craig
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              • #8
                lol diet coke will kill anything: carbonic acid - present in all carbonated drinks - and phosphoric acid (the really nasty one) make diet coke a bug free environment. It's also a very good meat tenderiser, jewellery cleaner (don't leave it in too long as it starts eating the metal after the dirt) and coin cleaner.

                Regular coke has sufficient sugar in it that under certain conditions it's possible for specialised bacteria to grow in spills.

                Basically coke is great for all sorts of things: but you won't ever catch me drinking it :-)

                And yeah rich, you got me lol
                Where's the little smiley with the wind up action ? lol
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  To cure or not to cure... that is always the question...


                  I am terrified not to.. since I am just learning how to make jerky... and feeding lots of little kidos...

                  I love the recipe, now if I were to make it with TQ, just omit the sea salt?
                  You know I really want the chocolate Alex! lol!



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                  • #10
                    Originally posted by curious aardvark View Post
                    lol diet coke will kill anything: carbonic acid - present in all carbonated drinks - and phosphoric acid (the really nasty one) make diet coke a bug free environment. It's also a very good meat tenderiser, jewellery cleaner (don't leave it in too long as it starts eating the metal after the dirt) and coin cleaner.
                    :
                    Sounds like something I wanna drink.........or not...

                    I need a beer....
                    Craig
                    sigpic

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                    • #11
                      now if I were to make it with TQ, just omit the sea salt?
                      yep.
                      But if you're planning on smoking it - it's going to be thoroughly cured by the smoke anyway. And cooked by the heat and dried.
                      It doesn't get much safer, really :-)

                      I dry jerky till it's the consistency of shoe leather. I like it chewy and a jerky marinade works well on chewy jerky as the longer you chew this stuff the stronger the flavour gets.
                      Starts out seeming pretty bland and after a couple of pieces it works up to a great flavour and noticeable heat.

                      As for the chocolate ground jerky - I've lost it !
                      Seriosuly had a carrier bag full in my workshop. it's gone. Can not find it anywhere.
                      Got some beef in the freezer I'll make some more :-)
                      But I'd love to know what happened to the stuff in the bag, real weird.
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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