Post by nt1973 on May 24, 2012 1:57:55 GMT 10
Your choice of lean beef or roo. The less marbling or fat the better.
Part freeze and then slice the meat thinly.
Make up a marinade using the ingredients of your choice. My choice is as follows:
The juice of a good sized lime
A splash of soy sauce
A good squirt of smokey BBQ sauce
2 tablespoons of HP sauce
A dollop of Lancashire relish
A splash of worcestershire sauce
Cracked pepper
Crushed rocksalt
Piri Piri seasoning
Steak seasoning
Bush spice
Chilli flakes
Secret Ingredient: Taco Seasoning powder
Mix well and dilute with the same volume of water.
Dump in the sliced meat, cover with glad wrap and marinade in the fridge for a minimum of 2 hours.
When marinade is complete, preheat your kitchen oven to the lowest setting (90 deg C or under is good).
Place the meat strips on an ungreased oven tray (or preferably a cake rack) making sure the strips don't touch or overlap. Place teh tray/rack in the oven and prop the oven door open an inch or two at the top.
Approx six hours later your jerky should be done. The jerky is done when it bends and threatens to break but doesn't. If it's crunchy or crispy you left it in too long.
I like to dust the finished jerky with a little taco seasoning prior to bagging up and storing.
Store in the freezer, but be safe in the knowledge you'll get at least a couple of month's shelf life in the pantry if you so choose. Just seal airtight and keep away from light for long shelf life.
Part freeze and then slice the meat thinly.
Make up a marinade using the ingredients of your choice. My choice is as follows:
The juice of a good sized lime
A splash of soy sauce
A good squirt of smokey BBQ sauce
2 tablespoons of HP sauce
A dollop of Lancashire relish
A splash of worcestershire sauce
Cracked pepper
Crushed rocksalt
Piri Piri seasoning
Steak seasoning
Bush spice
Chilli flakes
Secret Ingredient: Taco Seasoning powder
Mix well and dilute with the same volume of water.
Dump in the sliced meat, cover with glad wrap and marinade in the fridge for a minimum of 2 hours.
When marinade is complete, preheat your kitchen oven to the lowest setting (90 deg C or under is good).
Place the meat strips on an ungreased oven tray (or preferably a cake rack) making sure the strips don't touch or overlap. Place teh tray/rack in the oven and prop the oven door open an inch or two at the top.
Approx six hours later your jerky should be done. The jerky is done when it bends and threatens to break but doesn't. If it's crunchy or crispy you left it in too long.
I like to dust the finished jerky with a little taco seasoning prior to bagging up and storing.
Store in the freezer, but be safe in the knowledge you'll get at least a couple of month's shelf life in the pantry if you so choose. Just seal airtight and keep away from light for long shelf life.