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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-25-2011, 05:40 AM | #1 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Cold Smoked Biltong (Jerky) Jerky (Perfected!)
G'Day Bruces!
Some of you will remember I've made a few attempts at Jerky, with some success and a failure or two. Since I last posted Jerky, I've made several smaller batches. Now I've got the technique right and I think I can start giving some away for taste testing etc. Making this Jerky is different from the way it is commonly done in the US. This is really "biltong" which is more common in South Africa and Australia, where the meat is dried as whole slices over a greater time rather than drying slivers of ground and spiced meat in a dehydrator.... I think this process is better. Hope you like it too.. I started by getting the spices, salts and sugar ready... And here is the whole topside I had for the job... First I removed the more fatty muscle that wraps around almost the entire topside. (this went on the Weber that night as a fantastic medium rare bef roast.. almost like a flank!) And that left me with the main muscle... about 12 pounds This was sliced into large strips. Ready for dusting in the Jerky cure.. All coated and then into the fridge covered for 4 days! 4 Days Later, here they are. The steaks were rinsed well in a mix of 1 Gallon of water and 1 Quart Malt vinegar In a small aluminium basket, I put 1 small lit chunk of lump and added a block of pure compressed oak sawdust. This came from a factory that cuts French oak down to make flooring. He sells this stuff on eBay! The smell is awesome, the smoke is blue, and it burns long and cool! Note the temp.. well under 100F... all night! Next morning, I had ash... and I had some WONDERFUL smelling cold smoked jerky, still moist, for the next part of the process. Then the jerky was hung in my Redneck Jerky drying cabinet with a decent fan to blow the moisture out of it for the next few days. Day 2... Day 3 Day 4... Done: Nice and glossy! Here's the best part... the slice. Note the colour and the transluscent texture... that's what I'm looking for And the flavour??? Really good. Nice amount of smoke. The fact is that biltong is not generally cold smoked, so this is an addition to the process which I think has really worked well here. The smaller pieces were a little salty, but really not overly salty... that just makes you drink more beer!. Also, nice and chewy, but not hard. Really, the best result so far! Thanks for looking. Cheers! Bill
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10-25-2011, 06:26 AM | #2 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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VERY NICE! I too am a fan of jerky that has not been ground up and pushed through a jerky gun. I slice it thin, marinade and then use a dehrydrator but I gotta tell you this jerky you made looks primo! Nicely done Bill.
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10-25-2011, 06:54 AM | #3 |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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That looks great, and nice info. I have read about biltong but have not tried to make it. My attempts at jerky are still a work in progress. Sometimes good, sometimes not so good.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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10-25-2011, 06:56 AM | #4 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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the process is very interesting. what kinda humidity did you have the days you were hanging them. dont really know if it would make a differance, but i think i would like to try this. i live in south florida so we have high humidity "80%" or higher most of the time so 4 days might not work for me, but i love the process
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10-25-2011, 07:18 AM | #5 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
You should give this a try! Cheers! Bill
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10-25-2011, 07:27 AM | #6 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Nice job Bill!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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10-25-2011, 07:37 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I love me some biltong!
Nice snack!
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10-25-2011, 07:39 AM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That doesn't look like wood. Who are and what did you do with Bill?!?
AWESOME post!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-25-2011, 07:54 AM | #9 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
A velociraptor ate him No, but seriously... that fossil I sent you was my first attempt. Are your cats still batting that around the living room???
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10-25-2011, 07:56 AM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I sent it to The Museum of Natural History as an artifact.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-25-2011, 08:17 AM | #11 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Nice results there, Bill! Gonna try it here with an impromptu biltong box myself. Love the addition of smoke too. BTW, did you also use the pink stuff?
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10-25-2011, 08:21 AM | #12 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Great looking jerky Bill, and thanks for sharing the whole process. I'd love to give it a try.
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10-25-2011, 08:36 AM | #13 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Yesssiree... Cure #2 fer farkin Air Dried Meats! Cheers! Bill
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10-25-2011, 08:54 AM | #14 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Looks great. The good jerky shops here sell a nice thick product like that as well.
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10-25-2011, 09:04 AM | #15 |
Got Wood.
Join Date: 08-22-11
Location: Parker, CO
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Oh my gosh that looks good! I am a jerky fan and am going to get the stuff to try this!
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Eric O. Blog - [URL="http://smokeontherockies.com/"]Smoke On The Rockies[/URL] Owner - [URL="http://coloradobbqsupply.com/"]Colorado BBQ Supply[/URL] |
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