Brisbane Local Food

Growing local

One of our lovely friends from the site gave me some beef jerky at Nina's garden visit a few months ago.  Now, I admit that I was a bit fascinated - the home made stuff makes for great flavoured snack, it was apparently pretty cheap to make and it will last for a few weeks in the fridge.  She said it was easy, but I'd seen the spice mixes at my local shop and they were a bit expensive.  Given everything else I make, it just didn't seem worth the bother.... boy, was I wrong!, although a few things were in my favour:

  • I happen to own a never used dehydrator - I'd bought it for a present for one of my boys.
  • I was smart enough to do some google research prior to starting this little test.

Here's how it unfolded (with instructions) and turned me into a jerky convert:

  • Went to local butcher.  Bought 250 grams of really low fat beef (you don't want fat because it doesn't dry properly).  The butcher sliced it really thin for me.  That was cheap and easy!
  • Made a marinate of oyster sauce, light soy sauce, sweet chilli sauce and some garlic.  Doubled that with olive oil so I had enough to cover the meet.  Chucked it in the fridge for 48 hours.  That was cheap and easy!
  • That night, put it in the dehydrator and let it run over night (in the laundry because that sucker is pretty noisy).  That was cheap and easy!
  • Next night, I sat in front of the telly and munched it.  That was cheap, easy and REALLY darn good. 

I can't imagine how many different marinates I can dream up now.  This stuff is good enough to sell.  Wow.  Dead easy and the only real cost is the meat.  I am now a jerky convert.  And that, my friends, is why I love this site!

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I've never used my dehydrator for meat :/ Is it easy to clean after? Don't want it ruining the machine for the fruit sessions.

You actually make it sound appealing. My son bought me some jerky for my birthday a couple of years back (my kids know I like useful gifts lol) and it was downright awful. I couldn't eat it as too tough and it got thrown or given to the dogs, can't remember.

I let is soak a while but I was surprised at how easy to clean it actually was. Stewart at the Brew shop says you can't compare store bought stuff to it.  That's odd because the people that make the shop stuff are meant to be the professionals!

Yeah I'm not much for bought Jerky but I have a mate who makes his own and it's really good. In other news I have done a test run and made sausages with my new sausage maker. Next step is to make a curing fridge and then it's salami time!

That's great!  Sausage making is also on my list.  (I think I'll wait until I do the aquaponics set up tho.)

Yum. Do you add anything other than the meat and some spices perhaps?

I used Pork, bread crumbs, salt, pepper, thyme and grated apple.

Sounds yummy, but not gluten free sadly :(

For me breadcrumbs were an easy and thoughtless binder for the sausage. There are a myriad of gluten free options these days, the most obvious probably something like almond meal.
I make my pork/apple sausages with oat flour. Raw oat kernels are meant to be gluten free although the jury is still out on this one.

The Coeliac Society have included oats in the "do not eat" list. I'm not game to test the theory due to the pain and ill health if they're right!

I was just reading about using cauliflower or roasted eggplants

http://chowhound.chow.com/topics/432256

Fascinating! Perhaps I should use up my current lot of roasted eggplant like that as it's falling apart in it's olive oil. I don't want it to go to waste.

Grated zuchinni has been used much the same way.

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