sabrewolfe wrote:As a side line to this (and after spending a small fortune on Martins Jerked meat in Tintagel) has anyone ever tried making beef jerkey?
Yes, sir.... me!
After trying Martin's Jerked Meat i got really addicted and did some exeriments at home.
The first was a Worcestershire Jerky. Take a piece of beef, for example the part you'll take for roast beef, and remove all parts of grease. Then slice the meat 2-4 millimeters thick and marinate in half a litre worcestershire sauce over night in the fridge. Next, take the meat off the marinade and dry it lightly with a tissue. Then hang it on wooden spits of app. 3 -4 millimeters in diameter which you thread in the under side of the grid of the oven. Meat is now hanging down. Heat the oven to 50 degree celsius and don't close the oven door completely to avoid any heat or moisture stowing inside. Now wait five hours until the meat shrunk and got dark. ---> READY!
From one kilo fresh meat i got ca. 260 gram jerky.
Next reciepe i tried is my interpretation of an early medieval spiced jerky: Mix half a bottle dry white wine with 150 gram warm/liqud honey and a dash vinegar, add grind juniper berries and 100 gram salt. That's it.
Main thing, afaik, is to marinate the meat with a mix of salt and sugar. Herbs are just optional.
Hope this helps!!
...try always to be on the right end of the sword...