caymin last
Rock Crawler
Beef Jerky How to, cheap and easy.
Just about everybody likes to eat jerky, it's a great instant snack, and easy to take with you for a day on the RC trail. The commercial brands have lots of additives and preservatives that turn people off, and I don't care much for it myself.
So, I've been make my own with a family recipe for a number of years, it's a very easy method and perfect for those with limited space, and people who live in a cold/wet climate.
The first item you will need is a 'Drying Box', this is easy to build with plywood or you could even use a sturdy cardboard box.
The one I use is 1' x 1' and 2' tall (30cm x30cm by 60cm) you don't need it to be much larger unless you plan on making a huge batch. The box has to have a good seal on the door, a few holes drilled on the four sides at the top and a few more at the bottom, a socket with a 60W light bulb mounted in the center of the bottom, and a drip shelf a couple inches above the bulb, and a few rods or wires at the top to hook the meat to, like this:
The center of the shelf is left solid to protect the bulb from the drippings, and I use foil to make for an easy clean up.
Ingedients:
A nice London Broil, or any other flank steak from Deer ect.
coarse salt
Ground Pepper
Ground Coriander
Distilled White Vinegar
and some small S/S 's' hooks, I made mine from a 1/8" welding rod.
First cut the meat into strips, about 1/2" to 3/4" thick and 2" to 3" wide
Sprinkle a nice layer of the salt into a deep dish, insert the hooks into the strips and lay them ontio the salt bed.
Add a layer of salt between the strips, so they are completely covered with the salt.
Leave the meat in the salt for about a half hour, any longer and the meat will be too salty.
Sprinkle a nice layer of the, black pepper and coriander onto a large plate or tray.
Get a tall glass and fill it two thirds with the white vinegar.
Now take the strips one by one, brush off the excess salt, and dip them into the vinegar to remove the salt left on the surface, pour fresh vinegar in the glass after 7 or 8 strips, lay the strips on the bed of spices in the plate/tray.
Layer the strips with a good sprinkle of the spices in between each layer, be sure to cover the top layer with a good sprinkle of spices.
Now you are ready to hang the strips in the box, make sure they are spaced so they don't touch, turn the light on and seal the door shut with a latch or screws ect.
The small skinny pieces will be cured in about 2 or 3 days and the larger ones in about 5 to 6 days, check them every other day. The cured strips will stay freshh for a couple of weeks, you could seal some in a plastc bag and place them in the freezer for later use, in the freezer they will keep fresh for months and months.
Any questions or comments are most welcome.
Just about everybody likes to eat jerky, it's a great instant snack, and easy to take with you for a day on the RC trail. The commercial brands have lots of additives and preservatives that turn people off, and I don't care much for it myself.
So, I've been make my own with a family recipe for a number of years, it's a very easy method and perfect for those with limited space, and people who live in a cold/wet climate.
The first item you will need is a 'Drying Box', this is easy to build with plywood or you could even use a sturdy cardboard box.
The one I use is 1' x 1' and 2' tall (30cm x30cm by 60cm) you don't need it to be much larger unless you plan on making a huge batch. The box has to have a good seal on the door, a few holes drilled on the four sides at the top and a few more at the bottom, a socket with a 60W light bulb mounted in the center of the bottom, and a drip shelf a couple inches above the bulb, and a few rods or wires at the top to hook the meat to, like this:
The center of the shelf is left solid to protect the bulb from the drippings, and I use foil to make for an easy clean up.
Ingedients:
A nice London Broil, or any other flank steak from Deer ect.
coarse salt
Ground Pepper
Ground Coriander
Distilled White Vinegar
and some small S/S 's' hooks, I made mine from a 1/8" welding rod.
First cut the meat into strips, about 1/2" to 3/4" thick and 2" to 3" wide
Sprinkle a nice layer of the salt into a deep dish, insert the hooks into the strips and lay them ontio the salt bed.
Add a layer of salt between the strips, so they are completely covered with the salt.
Leave the meat in the salt for about a half hour, any longer and the meat will be too salty.
Sprinkle a nice layer of the, black pepper and coriander onto a large plate or tray.
Get a tall glass and fill it two thirds with the white vinegar.
Now take the strips one by one, brush off the excess salt, and dip them into the vinegar to remove the salt left on the surface, pour fresh vinegar in the glass after 7 or 8 strips, lay the strips on the bed of spices in the plate/tray.
Layer the strips with a good sprinkle of the spices in between each layer, be sure to cover the top layer with a good sprinkle of spices.
Now you are ready to hang the strips in the box, make sure they are spaced so they don't touch, turn the light on and seal the door shut with a latch or screws ect.
The small skinny pieces will be cured in about 2 or 3 days and the larger ones in about 5 to 6 days, check them every other day. The cured strips will stay freshh for a couple of weeks, you could seal some in a plastc bag and place them in the freezer for later use, in the freezer they will keep fresh for months and months.
Any questions or comments are most welcome.
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