Frequently asked questions
What's in the jerky making kit?
Two seasoning blends, barbecue and chilli & garlic, and full instructions. You add lean beef. There is no cure, just the seasonings.
How do I make jerky?
Slice lean beef thin, season it, then dry it slowly in a low oven until firm. The booklet has the timings.
Do I need a dehydrator?
No. The kit is designed for an ordinary oven. A dehydrator works well too if you have one, at around 65C for 10 to 12 hours.
What meat is best for jerky?
Lean beef such as thin-cut frying steak or brisket. Freezing it for 30 minutes first makes thin, even slicing easier.
Is homemade jerky safe?
Yes, when dried properly. Slice thin, dry until firm and store in an airtight container. Well-dried jerky keeps for a couple of weeks.
How is jerky different from biltong?
Jerky is American style: sliced thin, seasoned and oven-dried. Biltong is South African: marinated in vinegar and spices, then air-dried. We have a separate kit for each.
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Our values
Sustainability
Our kit boxes and packaging are recyclable, the equipment inside is designed to be reused batch after batch, and your order arrives in plastic-free postal packaging.
Mindful making
Making something with your hands is a break from the screen. Our kits are designed to be savoured: measure, stir, taste and take your time over something worth the wait.
Made in Britain
Every kit is hand-packed in Britain, with a clear step-by-step booklet. And if you ever get stuck, our Help Hut guides and friendly team are right behind you.