Classic Brewing Co Posted February 24, 2019 Share Posted February 24, 2019 Hey Guys, Who makes Beef Jerky ? This is my Chilli version & as you know there are lots of other flavours & methods. Goes perfect with Home Brew ( or any Beer ) BEEF JERKY RECIPE.pdf 2 2 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted February 24, 2019 Share Posted February 24, 2019 That looks tasty, is that your recipe? I make one similar but not tried sweet paprika. One of my favourite snacks with beer Did a batch yesterday. Smoked with pecan. Vacuum packed it this morning. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2019 Author Share Posted February 24, 2019 Hey man that looks good, I like your smoker, I have tried it several ways; EZIDRY ULTRA FD1000 www.hydraflow.co.nz Oven Hooded BBQ Weber with added Hickory Chips on the coals I reckon it's a toss up with the EZYDRY or WEBER, but I have varied the recipe many times. Yes it was mine, but a lot of the faint hearted chaps can't stand the Chilli content, however there is a lot of good ways to create different tastes, a mate of mine uses Bourbon & Coffee, but you end up P...... If I was you I wouldn't invite anyone around as they might drink your beer & eat your jerky. Cheers Phil 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted February 24, 2019 Share Posted February 24, 2019 Haha yer she looks hot, I can’t go to too heavy with chilli cause the missus but usually give one rack a touch more than the others. Just sent your recipe to a mate, that’s a classic. Cool how you made that and shared. I cold smoke it for an hour or so then throw in hydrator. I have liquid smoke like your recipe and also use that when time is short. I want to try some roo jerky next. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2019 Author Share Posted February 24, 2019 Hey Beers Gone Wild, I understand lot's of people can't handle Chilli, you either like or you don't. Most people tell me it's too hot ( Hello, so is the sun ) however you don't have to make it like a B.. Burner. There are lots of other nice combinations available to suit every palette. I am always experimenting with different twists to the original concept, however I am not sure about Roo/Camel/Crocodile etc .. I expect its' nice, but for the moment I will stick with Beef. Cheers. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted February 24, 2019 Share Posted February 24, 2019 Jerky is delishous goes great with beer. Hot or mild I love it. Looking at making another batch soon. Link to comment Share on other sites More sharing options...
Spudley Posted February 25, 2019 Share Posted February 25, 2019 Make quite a lot a Jerky, namely Roo , Camel and Beef , the guys at work love it , the bloody dog will walk over water for it 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 25, 2019 Author Share Posted February 25, 2019 Hi Spudley, Looks good, nice colour, I haven't tried Camel or Roo. I tend mainly to stick to Beef & make different flavours with Chicory/BBQ/Bourbon/ Teriyaki etc. My favourite will always be Chilli. Link to comment Share on other sites More sharing options...
Spudley Posted February 25, 2019 Share Posted February 25, 2019 Cheers the best thing about Roo and Camel is that it is very lean meat , very good for Jerky. I tend to go for more Curry, Pepper, Cayenne for heat, Get my Chilli fix from the Salami I make. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 25, 2019 Author Share Posted February 25, 2019 Yeah, the leaner the better, I buy Choice Topside from the Butcher ( ha makes his own Jerky with it ) & all fat/sinew removed. I must try the other meats as well. Cheers 1 Link to comment Share on other sites More sharing options...
Spudley Posted February 25, 2019 Share Posted February 25, 2019 Good Butcher to know Sampled this comercial Crock the other week , Warning don’t go there , taste like Cardboard with touch of heat Bloody terrible 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 25, 2019 Author Share Posted February 25, 2019 Butcher is Springfield Meats, they have shops all over Adelaide, real gourmet stuff. Nah not interested in Crock Jerky, but I will try Roo & maybe Camel one day. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2019 Author Share Posted March 11, 2019 Guys on the subject of Jerky, I came across this in Coles, my local is Castle Plaza Sopping Centre/Edwardstown SA, it was reduced to $1.25 to clear, normally $6.50, I bought the last remaining boxes 2 x 12 units each, it is kin awesome !! I will still continue to make my own, but couldn't leave that there... goes perfectly with my Coopers Draught with added Grain & Hops ( attached ) I wonder why it was reduced as the Best before was next year ? Cheers Phil 2 Link to comment Share on other sites More sharing options...
Malter White Posted March 11, 2019 Share Posted March 11, 2019 2 hours ago, CLASSIC said: I wonder why it was reduced as the Best before was next year ? Probably just a deleted line. They will clear products out to make room on shelves for new products coming in. There is finite shelf space but only so many lines they can stock. They'll usually stock the ones that will draw customers in and the ones that suppliers will pay the most shelf space for. Link to comment Share on other sites More sharing options...
Malter White Posted March 11, 2019 Share Posted March 11, 2019 On 2/25/2019 at 11:37 AM, Spudley said: Make quite a lot a Jerky, namely Roo , Camel and Beef , the guys at work love it , the bloody dog will walk over water for it Spudley, I'm impressed with the relative uniformity of your slices. Whenever I slice meat for jerky I end up with all different shapes and sizes. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 11, 2019 Author Share Posted March 11, 2019 Yeah, I agree with that, but it's still nice to have it under the Bar as an impromptu snack, just have to keep it out of sight from my mates ! Your Jerky looks absolutely great. Well Done. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 11, 2019 Share Posted March 11, 2019 9 hours ago, MUZZY said: Spudley, I'm impressed with the relative uniformity of your slices. Whenever I slice meat for jerky I end up with all different shapes and sizes. You should get a meat slicer. I got one for slicing up my bacon and it's bloody good. Nice, uniform slices. 1 Link to comment Share on other sites More sharing options...
Malter White Posted March 11, 2019 Share Posted March 11, 2019 1 hour ago, Otto Von Blotto said: You should get a meat slicer. I got one for slicing up my bacon and it's bloody good. Nice, uniform slices. For one batch, I had one on loan from an Italian friend who does a lot of home made culinary delights and it was a treat to use. However, I don't make jerky often enough to warrant buying one. It's on the "maybe, one day" list of things to get. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 11, 2019 Share Posted March 11, 2019 You can use it for more than jerky 1 Link to comment Share on other sites More sharing options...
Spudley Posted March 12, 2019 Share Posted March 12, 2019 15 hours ago, MUZZY said: Spudley, I'm impressed with the relative uniformity of your slices. Whenever I slice meat for jerky I end up with all different shapes and sizes. The secret is to cut , slice when half frozen Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 12, 2019 Author Share Posted March 12, 2019 I buy my Topside from the Butcher already thinly sliced & frozen in a round similar to a large Hamburger Pattie in 1kg packs. It is easily sliced into smaller uniform size pieces & marinate overnight, takes most of the work out of it, although I have on occasion sliced my own. Link to comment Share on other sites More sharing options...
Malter White Posted March 12, 2019 Share Posted March 12, 2019 2 hours ago, Spudley said: The secret is to cut , slice when half frozen I do par-freeze it first. Clearly my slicing skills aren't as "sharp" as yours. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 12, 2019 Author Share Posted March 12, 2019 I suppose being a Cook in the Army helped with a bit, I have a large collection of Knives, so I am always using them for something. Link to comment Share on other sites More sharing options...
Hairy Posted March 12, 2019 Share Posted March 12, 2019 57 minutes ago, CLASSIC said: I suppose being a Cook in the Army helped with a bit, I have a large collection of Knives, so I am always using them for something. I couldn't help but think of Seinfeld when I read your post. Frank: Inchon, Korea, 1950. I was the best cook Uncle Sam ever saw, slinging hash for the Fighting 103rd. As we marched north, our supply lines were getting thin. One day a couple of GIs found a crate, inside were six hundred pounds of prime Texas steer. At least it once was prime. The Use date was three weeks past, but I was arrogant, I was brash, I thought if I used just the right spices, cooked it long enough...Kramer: What happened?Frank: I went too far. I over seasoned it. Men were keeling over all around me. I can still hear the retching, the screaming. I sent sixteen of my own men to the latrines that night. They were just boys.Kramer: Frank, you were a boy too. And it was war. It was a crazy time for everyone.Frank: Tell that to Bobby Colby. All that kid wanted to do was go home. Well he went home alright, with a crater in his colon the size of a cutlet. Had to sit him on a cork the eighteen-hour flight home! 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 12, 2019 Author Share Posted March 12, 2019 Good One Hairy, I remember seeing that years ago. Cheers. Link to comment Share on other sites More sharing options...
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