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Karangi Dude 05-03-2011 06:48 PM

Beef Jerky
Sorry removed

RTflorida 05-03-2011 09:47 PM

Re: Beef Jerky
oh man, fresh jerky AND Ossobucco the same day. Damn you I say! My wife does not care for either (something about the time and energy being to great for both) Butit is my time and energy......she still shoots me down . I need to enlist a neighbor who enjoys both, maybe then I can try it. How about sendng over the leftovers?


NathanC 05-03-2011 11:06 PM

Re: Beef Jerky
Forgive my ignorance here, any food poisoning risks with drying it out like that? (assume usual good hygiene practices are followed)? Jerky is great

heliman 05-17-2011 05:43 AM

Re: Beef Jerky
I make the South African version of jerky "biltong" using a cardboard box with air holes punched into the side and adding a 25 watt light bulb and an old computer fan to circulate the air. Should be ready in about 3-5 days. I have never heard of anyone making this stuff in an oven...

mrchipster 11-16-2011 05:01 PM

Re: Beef Jerky
What is abc sauce?


OzOvenBuilder 11-17-2011 04:00 PM

Re: Beef Jerky

Originally Posted by Karangi Dude (Post 123664)
Another batch of Beef Jerky

We have been making it every now and then, it does not seem to last long as my Family and I enjoy it a lot especially when having a cold ale.

This batch has ABC sauce, Worcestershire sauce, Soy sauce, Ground Cummin, Ground Pepper, Salt and Honey

Bloody hell, I've GOT to try this, I haven't had jerky in years!

Polo 11-18-2011 10:30 AM

Re: Beef Jerky
Your jerky looks delicious Doug. May I ask which cut of meat you use for your jerky?

stonylake 11-18-2011 12:56 PM

Re: Beef Jerky
i've made jerky for years on a weber grill.. just a small fire with about 8 briquets and a handful of smoking chips.. i use the leanest, cheapest cut of beef that i can find, usually a round roast. string the strips on bamboo skewers and hang them inside the grill.

david s 11-18-2011 12:57 PM

Re: Beef Jerky
If you put some hot coals in a coffee tin punched with holes and then throw in some smoking chips you can impart some smokey flavour while the meat dries.

Polo 11-19-2011 03:53 PM

Re: Beef Jerky

Originally Posted by Karangi Dude (Post 123750)
Thanks Polo,

The cut of beef here in Australia is called Topside is has very little fat.
You can use any cut but why waste a good grilling steak on jerky.
Polo you need meat without any fat, a little marbling is ok, so trim off any fat, you also need to cut the beef across the grain not down the grain as it becomes to chewy.

Thanks for the tips Doug. I'll be experimenting soon. Maybe I'll try some venison. Not much fat in that.

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