Alright, welcome to Jerky Making 101.

First things first, select your favourite bottle of Coopers from the fridge.

Open the bottle top. Cheers.

Meat. Cut the meet into strips or chunks, whatever you prefer.

White vinegar, soak a bit of vinegar in.

It helps kill bacteria, etc. You can use brown vinegar if you want.

Split your portions into the bowls, half and half.

Half in one, half in the other.

Cheers. Mix it around in the vinegar, get that all over it.

Cracking. Righto.

Cheers. Next, I'll use a mixture of Worcestershire sauce.

Worcestershire sauce. Exactly that much. Not a drop more.

This is my favourite stuff here; Conimex Sweet Soy Sauce, Kecap Manis.

I like it. It's bloody good.

Once again, that's exactly the right amount.

Beautiful. That's sort of the first part.

Mix all that in.

Cheers.

Sensible people would let that sit in the fridge once you put the other stuff in.

I'm not one of them.

Wash the hands again. Cheers.

Alright, so I made up some spice mix from the last time.

And it's pretty much got a bit of cayenne pepper, it's got garlic powder, a bit of cinnamon sugar for some reason.

A bit of Biltong, actual Biltong spice. Put it in salt.

This one, Brooke loves it. Baja gold salt. It doesn't matter, any old salt.

A bit of brown sugar. You can use honey instead. What else have we got here? If you want, you can make it with this type of rub, any old rub as well.

You just got to monitor the salt. Salt's the most important thing.

Chuck the stuff on. Half and half it.

Cheers.

Mix it in. I'm just going to add a bit more salt to it because it just needed a little bit more salt last time.

That much, exactly.

That one, that much as well. I wanted it to be a bit peppery, more peppery.

Yep, exactly that. Somewhere about there.

Beautiful. That was sweet enough.

I'm not going to touch the rub today. I'm going to rub one out.

Cheers.

Unreal. It's been quite hot enough last time for the mild for the beginners.

So, this is salt, yep.

Actually, to be honest, it's not too hot still.

All right, I'll chuck a bit of cinnamon sugar in it as well just because it looks good and it sounds good.

Yep, about that. Like that.

Also, I usually use onion powder, which we have in the supermarket, but I don't have here.

Mix all that in.

Sort of want to have a good mix of that. Flip it over and around and massage it.

Now, this time you sort of find a little piece.

Do a bit of a taste test, like it or not. It's the only way you're going to know how it tastes.

Mmm, that's pretty good. Actually, that's nice.

Not much you can do about that.

Massage, massage, massage.

And this is the time, if you had the time and didn't want to mung it like I did, you'd probably chuck it in the fridge overnight or whatever.

I just figured it's going to sit there in the dehydrator for 10 hours or something and it's going to marinate while it's drying out anyway.

Alright, so I haven't added too much liquid to it because if you do, it becomes...

You'll have liquid in the bottom and it'll be just as sloppy. It'll make your whole dehydrator thing really messy, which is not the go.

And I'm not going to bother with that.

Cool.

Righto, bring on the dehydrator. Cheers.

Don't even know if I'm on camera. Wash your hands again.

Not much love put into this one, but it's just a demonstration.

Get your dehydrator straight up there.

That's right.

Set it if you want. I'll set that no more.

Righto, what we've got is the only mate.

Shut up.

Got trays. Trays have holes in them.

Put something underneath. So shit doesn't go everywhere.

Stack your mate on. Keep it separated.

Got a cube separator, yeah.

Alright, so basically like that.

Split it all apart. Doesn't matter if it's stringy in bits and pieces, it's all good.

Keep it about... I don't know.

That many per tray. Timed by that many trays.

Shove them in the dehydrator.

Shove them in the dehydrator. Turn them on.

Now if you want it...

If you want it to dehydrate fast, you set it to like 70 degrees.

I don't know if it goes any higher than 70.

70, but with the thicker stuff, you want to take it slow. Because it's going to cure inside and not just cook.

So I set the temperature down to as low as it goes.

Which is 35. And you put your lid on.

Set the time. You've got to check it every so often, so every chance you get, go and grab a little bit and see how it's going.

But with this thick stuff, I set my time to something like 12 or 13 hours.

I'm going to wake up tomorrow morning and it's still going to be running anyway. So I can test what it's like then and judge it.

And the last time I did it with these big chunky bits, I actually left the door open.

You can pull the tray out slightly if you want. And sit the door on the tray so you've got this open space underneath.

It still lets air through, but it's not going to be 35 degrees. It might bring it down to nearly ambient temperature.

But the go is you need the fan on there. The fan is the thing that keeps the moisture flowing off the meat as it dehydrates and cures.

Without a fan, you can build up your moldy shit that's going to kill you.

And that's all there is. I'm going to wash my hands to turn the thing off.

Taste a piece.