Blogs

How to cool, pack and store homemade jerky, with refrigeration and freezing options and the limits of judging safety by appearance.

Most guides say 3-4 hours, but UK beef takes longer. Here's the drying time for 5mm and 8mm strips at 60°C, plus the safety step you're missing.

Most air fryer jerky recipes burn the outside before drying the inside. This UK guide shows you how to use the 60°C setting for safe, chewy results in under 3 hours.

Most guides tell you to prop your oven door open, but that wastes energy. Here's how to make safe, tasty jerky in a UK fan oven in just 3-4 hours.

Most UK recipes call for expensive liquid smoke. Here's how to use Worcestershire sauce, Marmite and smoked paprika to make safe, tasty jerky at home.

Thinking about making your own jerky? Not all cuts work. Here’s what matters when choosing the best meats for homemade jerky in the UK and why fat content matters.

Jerky is cooked in the middle, then dried. A dehydrator dial is not the meat's temperature.

UK biltong takes 4-6 hours in a dehydrator, 12-24 hours in an oven, but 3-7 days in a box. Here's how UK weather affects drying times and which method is safest for beginners.

UK humidity and energy costs make the choice tricky. We compare biltong drying boxes, dehydrators, and ovens to help you pick the safest, most consistent method for your kitchen.

The vinegar does two jobs spice cannot: it reduces surface pH and draws moisture. Here's how to get the ratio right for safe, flavourful biltong.