Making Jerky?

[13aines]

Hi All,

Does anybody here make jerky? If so, do you use a drying box for several days, or a much warmer dehydrator?

I have recently been indulging in Tesco beef jerky - it's some of the best i've had, and I can't get enough of it! Having worked in a butchers before, I know I can make it for a fraction of the cost. There, we used to make biltong in a drying box with a lamp and a fan.

Rather than making a drying box, i'm tempted by a £40 Amazon dehydrator. Having said this, i'm put off by talk of using dehydrators at about 75c as the biltong from the drying box was always excellent, albeit a slow process, so I'm reluctant to 'cook' the beef at 70c+. (Apparently 70c+ for food safety reasons - odd because Biltong is often made barely above ambient temp. in drying boxes.

Thanks,

Matt

[TIGA84]

There's been a big thread on here about Biltong/Jerky with many people with lots of useful stuff - have a look on the search button.

[Wildfire]

I've successfully made biltong for years (South African Father), but never Jerky, I can imagine it's similar without the salt curing?