Aussie BBQ Forum

I did this jerky cook early yesterday morning and it came out quite well. It was also my first try making jerky out of ground meat.



I did 5 pounds of the ground sirloin (90%) lean for this batch. It took 3-2/3rd trays on the BR6 Ultimate Six Rack setup from Earthworks.
I had 3 trays of the standard mix and cure that came with the LEM Jerky Cannon and one tray of which I added a big sprinkle of cayenne pepper.



I turned and rotated the trays every hour and the total cooking time was 3 hr and 45 minutes.



My LEM Jerky Cannon worked great for this treat and made quick work out of 5 pounds of ground sirloin.



Ready to be carried out and placed on my Green Mountain Daniel Boone cooker. I ran the cooker at 170F degrees through out the whole cook.



About done on the cooker.



Jerky done and cooling on the counter top.



The wife liked this batch and I think it is pretty good but I think it could be improved with more spice and heat.

Next batch will be made out of sliced top round.

Wow that looks nice, it is something I would like to learn to do one day as I love my jerky.

I wonder how that'd go with rump steak (minced).....it's pretty lean and you'd get a lot of jerky out of a rump roast.

cheers

Davo

Looks great.

I make biltong. Have you ever tried doing biltong instead of jerky?

We did some ground jerky the other week in our dehydrator. Loving the look of yours.

12x7 wrote: ↑Thu Nov 09, 2017 12:04 pm Looks great.

I make biltong. Have you ever tried doing biltong instead of jerky?

I had to look up the term biltong as I didn't know what it was. It looks like a fellow needs to use grass fed beef and I am not sure where to find it. As long as it is at least 90% lean, it should work.

Davo wrote: ↑Thu Nov 09, 2017 9:35 am I wonder how that'd go with rump steak (minced).....it's pretty lean and you'd get a lot of jerky out of a rump roast.

cheers

Davo

You know, I make a lot of jerky out of all the cuts of round steak sliced and it is just wonderful. I would imagine rump roast would be great.

Old Dave wrote: ↑Thu Nov 09, 2017 6:14 pm

12x7 wrote: ↑Thu Nov 09, 2017 12:04 pm Looks great.

I make biltong. Have you ever tried doing biltong instead of jerky?

I had to look up the term biltong as I didn't know what it was. It looks like a fellow needs to use grass fed beef and I am not sure where to find it. As long as it is at least 90% lean, it should work.

I typically use topside to make biltong. No need to be specifically grass or grain fed.

Instead of heat used to dry the meat as you do with jerky. Biltong uses air drying. One of the interesting stories I read about how it was first started was a South African "cowboy" had put some strips of beef in his saddle bag once and noticed the sweat from the horse had preserved the meat.

Some people prefer this way of preserving meat vs jerky as the meat center can be soft and juicy.

People have made dryers out of a plastic box and put some poles in it to hang the meat. Here's made out of wire.



I use one of these.

That is very interesting...thanks for the information.

Old Dave wrote: ↑Fri Nov 10, 2017 12:45 am That is very interesting...thanks for the information.

+1 to both Old Dave and 12*7 - very interesting.

It's taken me a while to come around to biltong. I purchased some biltong a few weeks ago - made fresh with a moist centre. Very good. Also purchased some peri peri biltong more recently - dry, chewy and yummy. That said, my good mate tasted it and said he wouldn't feed it too his dog! So... my dog and I chewed some accordingly. True story ... until my mate said the peri peri might not be great for my dog. He seems ok though.