I am still working on code. Making it more efficient and adding new features.  New features include the use of 2 stage temperature profiles (I want to make Black Garlic that calls for 10 hours at ~50deg then 60 days at ~ 70 deg).  That is the user can set an initial set point with the associated duration and a second set point and associated duration.  Also a bunch of preconfigured setpoint buttons.  Initially these will be hard coded with future plans to make them user defined.

The changes are significant   so i thought I would roll out a new project rather than updating this one.

But in the mean time i thought I would add some photos of the final product i.e The jerky and my recipe below.

My last batch I used the following ingredients. (It changes from batch to batch but thought this would be a good starting point). Remember folks "less is more"

722 grams of rump. (I bought bulk rump at $10AUD/kg then process/separate into jerky strips, steaks and off-cuts.  The off-cuts make for awesome mince or casseroles)

3 Table Spoons Soy Sauce

1/2 Tea Spoon Safari Legendary Seasoning (https://www.biltongspice.com.au/products/CROWN-NATIONAL-SAFARI-BILTONG-SPICE%2C-1-Kg.html)

1/2 Tea Spoon coarse ground pepper

2 tea Spoons Chillie flakes (home mode so they are mild but salty)

1/4 Tea Spoon of Garlic Salt (home made so it is more garlic than salt)

Yielded 350 grams after 6 hours.  Suspect it needed a bit longer to dry but it gets eaten so fast in my house I didnt bother to dry further.  I think I cut these strips a bit thicker than normal as they came off a big chunk of rump.

I often use Heart Smart (from woolies) beef as it has minimal fat but costs $18AUD/kg. It is probably worth it.