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Key things to know
This behind-the-scenes look at DJays Gourmet’s Perth facility covers every step of their jerky-making process, from selecting premium grass-fed topside and silverside, through the marinade stage where flavour profiles are built with natural ingredients, to the slow low-temperature dehydration that sets their jerky apart from fast-tracked commercial alternatives. The result is a high-protein, preservative-free jerky with up to six months shelf life that’s produced to HACCP standards in Malaga, Western Australia.
Curious about how beef jerky is made?
This short video takes you behind the scenes at DJays Gourmet HQ in Perth Western Australia where you’ll learn what’s involved in the production of our incredible beef jerky and what some of our secrets are!
In less than two minutes, you’ll learn:
In the video, our General Manager, Arron Zammel, explains the DJays jerky production process from the raw ingredients right through to the final packaged product.
At first glance, the process seems surprisingly simple, but as Arron explains, making jerky is both a science and an art – and time is of the essence. Taking things ‘nice and slow’ is what sets DJays jerky apart from other commercially-made products.
As Arron explains, quality ingredients are key.
DJays only uses premium 100% grass-fed Australian beef for their jerky.
Master butchers carve up whole cuts – usually lean topside or silverside – into thinner slices ready for the next step in the process, the all-important marination.
The marinade is what gives jerky its signature flavour – and our jerky technicians create a variety of different taste profiles by combining different spices and ingredients. Our recipes are a closely guarded secret – but you can rest assured that we only use the finest, all-natural ingredients to ensure a premium product with no added nasties.
The slices are placed in the marinade for a period of time to absorb all the delicious flavours.
The video shows the strips being removed from the marinade mixture and then laid out to dry in a specially designed dehydrator.
Unlike biltong – another quintessential South African dried meat snack – jerky is dehydrated using a heat source. Biltong is hung out to air dry naturally.
Most other jerky producers fast-track both the marination and the drying stages, but as Arron explains in the video, the DJays process is deliberately slow in order to ensure a perfect tender bite.
Our jerky strips are dried over several days at lower temperatures because we know that this results in a tastier product which has a more desirable, consistent texture.
Once the jerky strips have been sufficiently dehydrated, they’re chopped into smaller bits and then portioned and packaged, ready for distribution.
Reliability of supply is key so we maintain stock levels at our Perth facility to ensure that orders from our extensive network of retailers around the country and our online jerky customers are fulfilled quickly and efficiently.
As Arron explained, not all jerky is equal. The quality of the ingredients and production timelines play a major role in the nutritional profile, taste and texture of the end product.
Thanks to DJays Gourmet’s time-honoured process (we’ve been in the business for over 40 years) and our focus on the finest, freshest ingredients, we’re able to make jerky that is high in protein and low in sugar. You won’t find any added nasties and you definitely won’t find any artificial preservatives when you snack on our jerky.
In the video, Arron mentions the longevity of jerky – and this is another major plus of this healthy, convenient and lightweight snack. Our jerky lasts up to six months with no refrigeration, provided it is kept in an airtight container in a cool, dry spot.
Read this if you want to learn more about the benefits of this protein-forward snack and whether jerky is good for you.
The video shows our jerky being made in a sterile environment with specially designed food-grade stainless steel equipment. Our manufacturing facility in Perth was purpose-built to HACCP standards and it meets stringent regulatory health and safety requirements which means that we (and you) can have complete confidence in the quality, integrity and reliability of our beef jerky.
You’ve seen the video, now it’s time to get your hands on the best beef jerky in Australia.
Online ordering is simple and quick – and we deliver door-to-door right across the country. You can also find DJays products on the shelves at many service stations nationwide, supermarkets, major liquor chains, independent grocers including some IGAs and WH Smith travel retailers.
You’re also welcome to get in touch with our friendly team if you have any questions from the video or if you’d like more information on anything to do with jerky. Call us on 08 9248 8277, find us on Facebook and Instagram @djaysgourmet or drop us an email at [email protected].
Beef jerky starts with lean cuts of whole beef, typically topside or silverside. The meat is sliced into thin strips, marinated in a flavour blend (which may include salt, pepper, spices and natural seasonings depending on the variety), then dehydrated at low temperatures until the moisture is removed. At DJays Gourmet, the dehydration is done slowly over several days at lower temperatures rather than a fast high-heat process, which affects both texture and flavour.
The best jerky is made from lean cuts. DJays Gourmet uses topside or silverside, both naturally low in fat and well-suited to drying without becoming overly tough or greasy. Lean cuts also mean the final product is higher in protein relative to fat.
Not all jerky does. DJays Gourmet beef jerky is made without added preservatives or artificial ingredients. The dehydration process itself acts as the preservation method, removing enough moisture to prevent bacterial growth and giving the product up to six months shelf life when stored correctly.
Commercially made jerky like DJays Gourmet’s can last up to six months in proper storage conditions (cool, dry, away from direct sunlight, sealed packaging). Homemade jerky generally has a shorter shelf life because home dehydrators may not achieve the same level of moisture removal or the same food safety controls as a HACCP-certified facility.
DJays uses 100% premium grass-fed Australian beef, natural marinade ingredients and a slow, low-temperature dehydration process rather than fast-tracked production. Their Malaga facility is HACCP-certified and meets stringent health and safety standards. The resulting product has no added preservatives or artificial flavours. Just beef and the marinade.
Arron Zamel has been General Manager of DJays Gourmet since 2015 and under his expert leadership, the company has cemented its reputation as Australia’s leading supplier of packaged jerky and biltong.
His strong family connection to South Africa, his marketing and management degree from Monash University, his technical expertise plus his experience as a successful entrepreneur and import/export business owner made him the ideal candidate for the challenging position.
Additionally, Arron’s innovative approach to management, his proven brand-building credentials, his strong customer focus and youthful energy have ensured that DJays Gourmet’s high-quality biltong and jerky have become Australia's dried meat treats of choice.
He understands traditional South African flavours and the precision techniques required to create truly authentic biltong, jerky and droewors (dried sausage). Part of his job is overseeing operations at DJays' purpose-built facility in Perth, WA where tons of Australian beef goes into making premium dried meat products each month for distribution to retail and wholesale customers across Australia.
For more insights into Arron’s world, visit the DJays Gourmet website, check out their Facebook page or follow them on Instagram @djaysgourmet.