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Post by captaincook on Sept 15, 2014 14:44:21 GMT 10
I picked up some thin beef shnitzel pieces at woolies that were marked down to 1/2 price. it cost me about $7.00 for a KG. I cut into strips about 15 mm wide - some with the grain and some against the grain (so I can see which is the best for future refference.)
I marinated it for 24 hours in Red Wine Vinegar, Soy Sauce, Olive Oil, Sea salt, Liquid Smoke & White Pepper.
I have just dried them all off and coated 3/4 with a mix of fresh ground pepper corns with some chilli flakes and sea salt. (I ground all these up with my stick blender). The other 1/3 i coated with some calun seasoning that I picked up at Aldi's some time ago. I probable over did it with the pepper but it is all a learning curve.
The meat is now in the food dehydrater for a few days. Looking forward to tasting the results. If it worrks well I might try some fresh roadkill (Roo pieces).
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Post by smokey on Sept 15, 2014 14:54:39 GMT 10
What dehydrator ? Should only take around six hours. Unless your doing it in the old Wild West way,,, out in the sun. You have me quite exited Captain, Never seen you do this  |
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Post by captaincook on Sept 15, 2014 15:03:27 GMT 10
What dehydrator ? Should only take around six hours. Unless your doing it in the old Wild West way,,, out in the sun. You have me quite exited Captain, Never seen you do this Then I wont tell you about the Chilli relishes and sauces let alone the slow cooker (oxtail in it for tonight). Couple of days as It has a high moisture content from the marinating and I want it very dry. Cheers Phil |
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Post by smokey on Sept 15, 2014 15:15:14 GMT 10
Ha, Hats off to you sir, Wish I Was having ox tail slow cooked tonight.
Time to pull everything out of the chest freezer to see what I have got
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Post by chrisg on Sept 15, 2014 15:56:05 GMT 10
I'm not sure my dehydrator would run for a day, and it's not THAT old. I haven't made jerky in many a year, it was one of the first things I did in a dehydrator but not the present one. Mate of mine is on a real kick with it, made one batch a few months back took it to the office and his colleagues clamoured for more. Bought himself some very expensive dehydrator and seems to be supplying half the building these days Does sound good Captain, and using schnitzel is not a bad idea at all, must give it a go Cheers |
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Post by 420kev on Sept 16, 2014 6:15:50 GMT 10
'ey Capt,
when you do your road kill jerky........could you send some my way.
i like the sound of your marinade,
you gotta try doing jerky in your Traeger, set smoke on P4 or even P5 you will find a nice steady temp of around 140f>>>>150f
it will take around 4 hrs or so to get you some really bragging rights jerky, and you will not need to add liquid smoke.
there are quite a few jerky recepies in your Traeger cook book, or go on line and check them out.
still but, good luck with your 1st attempt, hope they meat your expectations.
kevin
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Post by noelstevo on Sept 16, 2014 13:16:30 GMT 10
Captain,
Agree with Kevin, give the Traeger a try the smoke flavour is very good.
Noel
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Post by captaincook on Sept 17, 2014 11:44:31 GMT 10
Synopsis
Marinade nice but too much salt - will delete the additional salt in the marinade and add some worcestershire sauce
The Pepper and Chilli rub was too salty - Dont use any salt
The Aldi Cajun seasoning was great just too much salt in the marinade.
I let it dry for too long - 8 hours. Probably 5 hours in the Dehydrator next time.
I will try the Traeger once I get this recipe sorted.
Cheers
phil
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Post by 420kev on Sept 17, 2014 11:57:04 GMT 10
Phil,
if you think there is too much salt......just fry some up and taste it.
if it is too salty soak it in butter milk for an hour or 2. i don't know if it will work or destroy your marinade,
it might even lay down another layer of yum to your jerky.
Phil, I HAVE NOT DONE THIS BEFORE, just had a brain fart and thought i might throw it your way......
brave 'ey.
i did a jerky thingy using some traeger rub, had a few JDs and some fat yaks and kept throwing the rub on.............
i think a mate has kept some, ( just to remind me of what not to do ) it is still leaching salt,
kevin
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Post by smokey on Sept 17, 2014 13:32:59 GMT 10
You can cut the marinade with water until your happy with the taste.
After the marinade, be mindful of anything else you sprinkle on.
Id be more inclined to just throw everything in the marinade. I don't think I add salt at all. Normally the soy is enough.
Even for health it's better to err on the light side as it's not going to last long.
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Post by 420kev on Sept 17, 2014 19:59:17 GMT 10
that is one great reason you need to TRAEGERIZE your jerky Captain.
the smoke will do the preservation for the short length of time it will last ya.
sorry Phil i tried to lay down some photos for you on some fine venison jerky on the TRAEGER.
but i dunno how to do it.
kevin
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Post by captaincook on Oct 30, 2014 16:36:54 GMT 10
My second attempt a jerky was a winner., I had to but the GMG Davey Crockett to do it.
Thank Noel, a great recipe,I teeaked it a bit to suit my tast and marinated it for 48 hours.
Cooked it for 4 hours at 160F, the only thing I would change is turning the meat halfway through and place the thicker pieces on the outer area of the grill.
Flavour was hot & smokey with the flavour of the worstershire and the heat of the chilli and the pepper coming through.. The grape vine pellet smoke was not as strong as other smoke flavours.
Cheers captain
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Post by noelstevo on Oct 30, 2014 21:50:22 GMT 10
Phil,
glad the jerky turned out well for you,
it is a process that after doing it a few times you will get to
know what to do better...trial and error I suppose.
If you use the same recipe and use venison it will be a different taste.
Give it a try
Cheers
Noel
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Post by captaincook on Oct 30, 2014 22:00:01 GMT 10
Still want to use it on some roadkill ( roo)
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Post by Gus65 on Oct 31, 2014 7:46:05 GMT 10
Bring the winnebago up my way then, dead roos outnumber white posts some days.
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