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Unfortunately, although they do springbok, ostrich, etc., the only biltong they do that hasn't got flavourings in is the beef. I mean, why do I want hydrolysed vegetable protein added to my ostrich meat? It is grassfed Scotch beef. I have stopped buying it though, because they do add sugar. There's probably not much in there, but I'm past the point where I'll put up with anyone adding sugar to my meat. The same may apply to the people you quote—since they what don't say is "no sugar".
I think in general it's best to look for the name "biltong" rather than the name "jerky". They mean the same and probably originally were the same—just dried strips of meat and nothing else. Nowadays, "jerky" has become a code-word for "over-spiced and contains lots of crap besides".
You could try googling with a judicious selection of search terms. I just tried "organic biltong"—purely in the basis that anyone who's wants an organic product probably doesn't want additives either. That did find me this:
That seems to be just beef, salt, pepper, and coriander. That's more like it. It looks like it has a decent amount of fat on, too. I notice the people you posted—Coan—actually boast that theirs is lean. All in line with the mythology of the Conventional Wisdom I guess—besides giving a longer shelf-life to those little plastic packets they're using.
I can cope with a little sugar - it's not like I've ever wolfed down litres of soda
I think Coan's brand have sugar in, too ... I would check, but I've eaten the box of 10 I just bought mail order I'll send them an e-mail pointing them to a real market niche that I am sure they would want to exploit! Paleo Jerky. If you guys enjoy another brand, spread the word - let them know that more people would be interested if they were to run a no sugar line.
Have a go at making your own, it's easy, you can make up your own flavours and it's a hell of a lot cheaper
I've used cuts from brisket, to beef heart to sirloin, and to be honest once it's jerky and you've added some flavour (I usually soak mine in a little tamarin sauce and a healthy sprinkling of ground black pepper) you can't tell the difference between the cuts. Another flavour I'm playing with at the moment is fresh lime and ground/flaked chilli & cacao nibs.
Bits with fat are lovely and juicy, but apparently you should use lean meat because the fat can go rancid. But my jerky never hangs around long enough for that to happen
My two nieces (9 & 3) can't get enough of it! The bigger and chewier the bits the better as far as they're concerned.
You could, but you'd have to keep a very close eye on it or it could easily get very dry and crunchy.
The batch I made last week was sirloin that I'd sliced some too thinly ( 2 to 3 mm) which tasted great but ended up snapping rather than just bending and tearing, as it should. I think that's why I prefer the bigger chunks, they stay chewier.
But as long as all the pieces that you're drying are the same thickness it should be easier to manage.
Set your oven on the fan oven setting if it has it, temp around 50 to 60 degrees C and leave the door open a little, as you want the air flow to wick away the moisture.
If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.
It's a super site all regarding their sound, studio and recording techniques is there ... I was so amazed myself and my band. I would definitely suggest these guys.
They really understand what they're doing. It is at more than the professional level. They made us a very good deal. v3sound | Nahrávacie
It's a amazing site all regarding their sound, studio and recording techniques is there ... I was so amazed myself and my band. I would surely recommend these guys.
They really know what they're doing. It is at more than the professional level. They made us a very good price. v3sound | Nahrávacie
It's a amazing site all regarding their sound, studio and recording techniques is there ... I was so surprised myself and my band. I would definitely recommend these guys.
They really know what they're doing. It is at more than the professional level. They made us a very good deal. v3sound | Nahrávacie