Beef Jerky Q

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MoreWhisky

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Beef Jerky Q
« on: October 26, 2012, 10:22 »
Morning , just a quick question im hoping for some help with...

Im making some beef jerky  in my dehydrator this afternoon and the recipe calls for garlic powder. Is garlic powder same as garlic salt?

It also says onion powder im hoping i can get that at tescos when i go at dinner time.

Ive never made beef jerky before i hope its good  :D

Cheers MW. 
I'm very important. I have many leather-bound books and my apartment smells of rich mahogany.

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New shoot

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Re: Beef Jerky Q
« Reply #1 on: October 26, 2012, 10:34 »
Garlic powder is pure powdered garlic - no salt  :)

If you are going to Tesco, try the 'world food' or asian section for both.  If you can't find onion powder, try the section where they have instant mash and see if they have dried onions.  Put them in a bag and freeze for 30 mins, then bung in the food processor to blitz to powder.  Freezing makes it much easier to process them  :)

Onion powder is lovely baked into bread and useful for cooking generally, so you won't waste it  ;)

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MoreWhisky

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Re: Beef Jerky Q
« Reply #2 on: October 26, 2012, 10:38 »
Thankyou New Shoot.

If anybody is intrested here the recipe im going to follow JgpTBbGwBkQ

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8doubles

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Re: Beef Jerky Q
« Reply #3 on: October 26, 2012, 12:46 »
I lost interest at 5 minutes  :lol: he is one of those that asked the time will build you a clock!

Best of luck with the jerky, i had good results with silverside and a dry biltong seasoning.

I will say the Yanks get a lot of good beef for their dollar ! :)

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Trillium

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Re: Beef Jerky Q
« Reply #4 on: October 27, 2012, 15:41 »
I follow this gal's blog and she has some excellent recipes. Here's her's for ground beef jerky. And no, you don't need a fancy press thingy, just shape them with your hands.

TsEnTi-5C3w

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gavinjconway

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Re: Beef Jerky Q
« Reply #5 on: October 28, 2012, 16:49 »
We made loads - if not tonnes in my lifetime in Zimbabwe.. We grew up on a rather large ranch (30k acres) and did loads of hunting.

Cut meat into strips and simply use just salt, pepper and a bit vinegar. Layer the meat strips in a big bath and sprinkle on each layer as you layer it in a big bowl.  Mix well by hand and leave 24 hours to soak in the SP&V.. Turning a few times in the meantime..

Hang on the lines in an open breeze... i.e. in Africa on the verandah.. so here in the UK I have made quite a lot and hang it in my garage with a fan blowing on it..  

I have also hung it in the kitchen on the curtain rod .... much to my OH disgust... but she did eat it tho!!

Now a member of the 10 Ton club.... 2013  harvested 588 Kg from 165 sq mt..


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