Experiments in Beef Jerky

I love beef jerky and have wanted to have a go at making my own for ages. Now I'm finally getting round to it. I currently buy random bits of meat from Tesco's reduced section whilst I work out my recipe!

Very roughly in quantities I'm using 500g meat in each Batch (this has varied but as a guide, 2 tbsp chili, 2tbsp garlic/ginger combo is ok for about 1kg - see needing to halve things in Batch 7 and 8 onwards)

Method

Cut the fat off the meat
Slice the beef very thinly, cover in spices

Marinate for 2 hours

Cook at 75 degrees, with oven door slightly open, until dry

The beef should be spread straight on the oven shelf or skewered and hung between the rungs of an oven shelf

Note this will drip so I put a tray covered in foil at the bottom of the oven.

Batch 1: Kilishi style
Beef skirt
Peanut butter (smooth) - about 3 big tablespoons
Chili powder

so kilishi is a Nigerian type of jerky thats very spicy and covered in peanuts. I found a recipe that called for oil, peanuts and chili and figured I could get away with peanut butter and chili.


Verdict
This needed to cook overnight (about 18 hours in total) as it wouldn't dry - due to the peanut butter. In the end I think I used far too much peanut butter as it was still moist. I didn't marinade this one but put it straight into the oven. Quite tasty but I think I can do better..

Batch 2 : Dry kilishi style but without peanuts
Topside beef
2 tbsp ginger/garlic mix
2 tbsp chili
1 tbsp salt
Beef and spices placed in a bag and left to marinade for 2 hours

Verdict
3.5 hours - dry but with a bit of moisture left. Cracks when bent
 Very tasty and fiery as hell :)


Batch 3 : Kilishi and Vietnamese mix
Topside beef
2 tbsp ginger/garlic mix
2 tbsp chili
2 tbsp fish sauce
2 tbsp light brown sugar
1 tbsp salt
2 tbsp worcestershire sauce
Beef and spices placed in a bag and left to marinade for 2 hours

Verdict

3.5 hours - dry but with a bit of moisture left. Cracks when bent

 Very tasty and fiery as hell  and with a nice sweet taste too

In the photo, the lighter one is Batch 2, and the darker Batch 3

Batch 4 : Kiliishi/Vietnamese/Honey mix
2 tbsp ginger/garlic
2 tbsp chili
2 tbsp fish sauce
1 tbsp salt

juice of one lemon

2 tbsp honey

2 tbsps worcestershire sauce

Verdict
Marinaded overnight
Too heavy on the spices - this is ok but not as good as previously

Batch 5 :  Kilishi mix Attempt 2

2 tbsp ginger/garlic

2 tbsp chili

2 tbsp (or more) ground/chopped peanuts

1 tbsp salt

Verdict

Marinaded overnight
Bit heavy on the spices but pretty good

Batch 6 :  Biltong mix

2 tbsp ginger/garlic

2 tbsp fish sauce

1 tbsp salt

juice of one lemon

2 tbsp vinegar

2 tbsps jack daniels full smoke bbq sauce

Verdict

Marinaded overnight
Not bad - not as good as Batch 3 but smoky flavour was good - need to try a combo.

Batch 7 : Bilton Mix 2

1 tbsp ginger/garlic

2 tbsp fish sauce

1/2 tbsp salt

juice of one lemon

4 tbsp vinegar

2 tbsps jack daniels full smoke bbq sauce
2 tbsp worcestershire sauce

Verdict
Not tried yet

Batch 8 :  Kilishi mix Attempt 3

1 tbsp ginger/garlic

2 tbsp chili

2 tbsp (or more) ground/chopped peanuts

1 tbsp salt

Verdict
Not tried yet