Comments on: How to Make Your Own Jerky http://www.marksdailyapple.com/how-to-make-your-own-jerky/ Serving up health and fitness insights (daily, of course) with a side of irreverence. Sun, 21 Mar 2010 04:22:50 -0700 http://wordpress.org/?v=2.8.1 hourly 1 By: J. Monty Rivers http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-520004 J. Monty Rivers Sat, 06 Mar 2010 16:41:44 +0000 http://www.marksdailyapple.com/?p=1240#comment-520004 Just wanted to say that this well-written article was one I merely stumbled upon via a Google search for home made jerky, and I'm very excited to learn it can be done with a common oven (since I don't particularly feel like shelling out for a dehydrator at this point in time.) I've bookmarked this page for future reference, and I am eagerly anticipating the day that I do! Thank you very much (and your commenters as well.) Just wanted to say that this well-written article was one I merely stumbled upon via a Google search for home made jerky, and I’m very excited to learn it can be done with a common oven (since I don’t particularly feel like shelling out for a dehydrator at this point in time.)

I’ve bookmarked this page for future reference, and I am eagerly anticipating the day that I do!

Thank you very much (and your commenters as well.)

]]> By: Jim http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-517982 Jim Thu, 04 Mar 2010 02:31:13 +0000 http://www.marksdailyapple.com/?p=1240#comment-517982 I've been using the hot marinade method using salsa. I just get a jar of salsa from the supermarket -- make sure it's got no added sugar or weird chemicals -- just tomatoes, peppers, onions, garlic, etc. I add a good dose of sea salt to the brew. Bring the salsa+salt just to a boil. Drop the meat in. Let it soak for a minute or so, bringing the mixture back up to a simmer (when you drop the meat in it drops the temp a bit). Then dehydrate until dry. Love it. I’ve been using the hot marinade method using salsa.

I just get a jar of salsa from the supermarket — make sure it’s got no added sugar or weird chemicals — just tomatoes, peppers, onions, garlic, etc.

I add a good dose of sea salt to the brew.

Bring the salsa+salt just to a boil. Drop the meat in. Let it soak for a minute or so, bringing the mixture back up to a simmer (when you drop the meat in it drops the temp a bit).

Then dehydrate until dry.

Love it.

]]> By: Marty http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-509968 Marty Wed, 24 Feb 2010 03:04:39 +0000 http://www.marksdailyapple.com/?p=1240#comment-509968 Yes you can use frozen meat to make jerky. The best to use is the beef top round (London Broil). Set it on the counter when it is still frozen and wit till it still has some ice crystals in it and then slice it at about 1/8 inch thick. It is easiest to slice when slightly frozen. The leaner the meat, the better the jerky and the longer it will last. Yes you can use frozen meat to make jerky. The best to use is the beef top round (London Broil). Set it on the counter when it is still frozen and wit till it still has some ice crystals in it and then slice it at about 1/8 inch thick. It is easiest to slice when slightly frozen. The leaner the meat, the better the jerky and the longer it will last.

]]> By: John http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-506328 John Thu, 18 Feb 2010 18:40:42 +0000 http://www.marksdailyapple.com/?p=1240#comment-506328 Does anyone know if jerky can be made with previously frozen meat? All of our meat from the farmer's market comes frozen. Does anyone know if jerky can be made with previously frozen meat? All of our meat from the farmer’s market comes frozen.

]]> By: Mike http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-498939 Mike Fri, 05 Feb 2010 04:52:36 +0000 http://www.marksdailyapple.com/?p=1240#comment-498939 I am definitely going to try and make my own jerky. I am tired of the dried out store bought stuff. I am definitely going to try and make my own jerky. I am tired of the dried out store bought stuff.

]]> By: Graham Wheeler http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-487128 Graham Wheeler Tue, 22 Dec 2009 17:16:14 +0000 http://www.marksdailyapple.com/?p=1240#comment-487128 Here is a really good comparison of biltong to jerky. The key differences: - jerky is marinaded, biltong is salted (I guess this is the reason jerky is much softer) - jerky is dried quickly with heat, biltong is dried slowly at a cool temperature (making it classified as "raw meat" by USDA) - jerky typically uses pepper/garlic for flavoring, biltong uses coriander http://www.jedsjerky.com/blog/difference-biltong-versus-jerky/ BTW the best biltong is made from Kudu. We can only dream of it here; I've been tempted at times to go night-time hunting at the local zoo in Seattle :-) Here is a really good comparison of biltong to jerky. The key differences:

- jerky is marinaded, biltong is salted (I guess this is the reason jerky is much softer)
- jerky is dried quickly with heat, biltong is dried slowly at a cool temperature (making it classified as “raw meat” by USDA)
- jerky typically uses pepper/garlic for flavoring, biltong uses coriander

http://www.jedsjerky.com/blog/difference-biltong-versus-jerky/

BTW the best biltong is made from Kudu. We can only dream of it here; I’ve been tempted at times to go night-time hunting at the local zoo in Seattle :-)

]]> By: Graham Wheeler http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-487119 Graham Wheeler Tue, 22 Dec 2009 17:08:08 +0000 http://www.marksdailyapple.com/?p=1240#comment-487119 If you're from South Africa and live in the USA like I and several others here clearly do, you find jerky quite unsatisfactory compared to biltong. Jerky - at least shop bought - tastes too much like boiled meat. Biltong has a great "chew". For those interested there are lots of resources on the web for biltong; here's an example: http://www.markblumberg.com/biltong.html If you’re from South Africa and live in the USA like I and several others here clearly do, you find jerky quite unsatisfactory compared to biltong. Jerky – at least shop bought – tastes too much like boiled meat. Biltong has a great “chew”.

For those interested there are lots of resources on the web for biltong; here’s an example:

http://www.markblumberg.com/biltong.html

]]> By: chiromom http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-474740 chiromom Sat, 14 Nov 2009 23:21:20 +0000 http://www.marksdailyapple.com/?p=1240#comment-474740 Oh,I love Biltong. Oh,I love Biltong.

]]> By: Candy http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-437232 Candy Fri, 07 Aug 2009 17:34:36 +0000 http://www.marksdailyapple.com/?p=1240#comment-437232 Oh ... and biltong is also made from ostrich or game meats. All kinds of buck are common in South Africa and those meats are used. Oh … and biltong is also made from ostrich or game meats. All kinds of buck are common in South Africa and those meats are used.

]]> By: Candy http://www.marksdailyapple.com/how-to-make-your-own-jerky/#comment-437230 Candy Fri, 07 Aug 2009 17:32:15 +0000 http://www.marksdailyapple.com/?p=1240#comment-437230 My husband and I live in San Diego but we're from South Africa where it is common to eat Biltong. This is dried meat a little like jerky but the pieces are cut thicker and vinegar is used in the marinade to 'cure' the meat which is then dry hung. This means we can use 'fattier' pieces which is great because the fat is the yummiest part. My husband built a cabinet for our garage with a fan mounted on top where he can hang our Biltong - in a few days it is dry and ready to eat. My preference is to have it a little moist and my husband likes his really dry. My husband and I live in San Diego but we’re from South Africa where it is common to eat Biltong. This is dried meat a little like jerky but the pieces are cut thicker and vinegar is used in the marinade to ‘cure’ the meat which is then dry hung. This means we can use ‘fattier’ pieces which is great because the fat is the yummiest part. My husband built a cabinet for our garage with a fan mounted on top where he can hang our Biltong – in a few days it is dry and ready to eat. My preference is to have it a little moist and my husband likes his really dry.

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