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Jerky
Mar 14, 2008 22:12:06 GMT 12.75
Post by Snake Eyes on Mar 14, 2008 22:12:06 GMT 12.75
Anyone care to share their favorite jerky recipe and your means of dehydrating??? snake-eyes
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Jerky
Mar 15, 2008 5:11:07 GMT 12.75
Post by Paws on Mar 15, 2008 5:11:07 GMT 12.75
Just like them danged diapers; Depends! I got one of them "shooters" that makes like a skinny turd or slim Jim out of ground meat. Grind it season it then smoke it/dry it. I got a four shelf deyhdrator, smoker and kitchen oven. Also got a slicer which will shave meat for drying/smoking/dehydrating. Take your pick. Can't say I use a recipe. Just make sure you got plenty of salt or smoke for preservation (salt peter is best), use your favorite spices. For me that means lots of garlic, onion powder/juice, sometimes paprika and for sure some chile powder and sometimes tumeric and cumin. Sometimes put in a litle liquid smoke and Worcestershire sauce is good too and already contains MSG, and salt. For blazing heat and cure marinate it in a mixture of tomato juice, salt and Texas pete using about half and half of the liquids and about a Tablespoon of salt for a pound of meat. Then dry it and try it.
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Jerky
Mar 15, 2008 17:22:16 GMT 12.75
Post by Snake Eyes on Mar 15, 2008 17:22:16 GMT 12.75
Paws, Do you have a favorite meat you like to use? I use a lot of venison because it is so lean.I know you cannot completely do away with fat,but I do attempt to keep it to an absolute minimum no matter what I am using.I have even used turkey pastrami.Turned out great!!!!Turkey/jerky . I also use lots of heat in the marinade,especially tabasco. My dehydrator is one of those 4 tray things.Works for me. I would like to try smoking meat sometime. snake-eyes
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Jerky
Mar 15, 2008 19:52:17 GMT 12.75
Post by Paws on Mar 15, 2008 19:52:17 GMT 12.75
I do like turkey too but I think my favorite is probably beef loin. The texture is terrific for jerky and what tiny little fat there is just disappears when it is sliced and dried. Try marinating it in beef broth with your heat and maybe a little bit or worcestershire and I like garlic but be careful with it if you plan to smoke it. Then smoke it for maybe as little as fifteen minutes with very low heat and dry it.
p.s. If you marinate it in beef broth or even boullion with no other seasonings before you dry it you can rehydrate it in hot water/broth and it pretty well comes back to a platable meat. Real good for soups, stews, beef N noodles and even to plate up with gravy and mashed potatoes on a camp/hike outing.
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Jerky
Mar 16, 2008 11:57:37 GMT 12.75
Post by Toby Benoit on Mar 16, 2008 11:57:37 GMT 12.75
Quick and tastey jerkey. Roll out a pound or two of ground meat mixed with a tablespoon of Tony Chachere's Creole Seasoning between two pieces of wax paper until it's about a quarter inch thick in one big patty. Peel off the top wax paper, then turn it upside down on a cake rack, then peel off the other piece of wax paper. Stick it in the oven on 150 for six to seven hours with the door cracked open a little. Once it hits the consistency you'd like, use scissors to cut it into strips. Makes a pretty good snack. I've only done it with venison and beef, but turkey does sound good too!
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Jerky
Mar 16, 2008 17:33:44 GMT 12.75
Post by Snake Eyes on Mar 16, 2008 17:33:44 GMT 12.75
I've heard of folks using fish for jerky....salmon,trout,waleye,etc. I am reluctant to try it. Any thoughts? What about canned sardines? snake-eyes
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Jerky
Mar 17, 2008 1:26:14 GMT 12.75
Post by Paws on Mar 17, 2008 1:26:14 GMT 12.75
I've sure eaten my share of dried fish alright! Same thing I reckon. I think the only thing I ever seen them seasoned with though is salt.
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Jerky
Mar 17, 2008 17:18:42 GMT 12.75
Post by Two Tales on Mar 17, 2008 17:18:42 GMT 12.75
Paws, ya gots to stop hangin' 'round them pilipinno street vendors..get up town...I've had dried fish with a sorts of seasonings even had some that was rubbed with some "tia chillies" (aint saying were though) 'cause our big UNCLE said I was never there I really like the ones they cured lightly with salt then rubbed a bunch of lemon grass on...but...yep mostly salt...
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Jerky
Mar 17, 2008 17:36:30 GMT 12.75
Post by Two Tales on Mar 17, 2008 17:36:30 GMT 12.75
heck this was sposed to be a bout jerky...
I like to use venison if I have it but I like eye of round mostly for beef...I normally get the largest they have in the case..cut that into 1/8 to 1/4 inch by 1 inch strips...about 6-7 inches long...I do most of mine by weight,..so this is for about 2-4 pounds of meat (raw) I take 1 cup of low salt soy sauce, 1 tblsp of course ground black pepper, 1 tblsp of garlic powder (fine grind) 1 tblsp of onion powder or 3 tblsp of grated fresh onion, 1/4 tsp each of ground clove, ginger and mace, 2 tblsp of crushed pepper flakes, and 2 tblsp of real lemon, mix that all together and pour it over the meat...it should cover the meat if it don't then add just a bit of water or soy sauce until it does.. let set in frigidar for a day or two..turning the meat in the sauce ever so often ( once a day is usually enough..then I dry it in one or more of my RON-CO dehydrators....I rotate the racks every couple of hours so it all cures evenly....
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Jerky
Mar 17, 2008 23:39:39 GMT 12.75
Post by Snake Eyes on Mar 17, 2008 23:39:39 GMT 12.75
I've sure eaten my share of dried fish alright! Same thing I reckon. I think the only thing I ever seen them seasoned with though is salt. Any one remember Blind Robbins you use to get in bars years ago.Talk about salty!I think they made them available just to get you to drink more beer.I have not seen them for years.Then again I ain't seen a 12oz mug of beer for 2bits lately either. snake-eyes
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Jerky
Mar 18, 2008 0:22:16 GMT 12.75
Post by Paws on Mar 18, 2008 0:22:16 GMT 12.75
Paws, ya gots to stop hangin' 'round them pilipinno street vendors..get up town...I've had dried fish with a sorts of seasonings even had some that was rubbed with some "tia chillies" (aint saying were though) 'cause our big UNCLE said I was never there I really like the ones they cured lightly with salt then rubbed a bunch of lemon grass on...but...yep mostly salt... Man that sounds good! Hey there was only one place I can recall like that right on "two" borders flyin' airplanes that flew real real low and kept on flyin them after the Vietnam war was "officially" capitulated. You know my buddy Ken Simerly?
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Jerky
Mar 18, 2008 15:40:52 GMT 12.75
Post by azslim on Mar 18, 2008 15:40:52 GMT 12.75
I don't make much jerky anymore. Since I started making sausage the cuts I put aside for jerky get ground up - wife likes sausage more than jerky.
I would make a brine, 1/4/ cup brown sugar, a little less than 1/4 salt (I like the kosher salt), couple cups of water. Soak overnight and put in my Little Chief smoker, dates back to 76 when I was in HS. I will add red pepper flakes, or dried jalapeno or the like to the brine on occasion but usually I just add this before the smoking. I have also dried meat on a string in the sun. Doesn't take long in Az but stated doing it with my Dad back in Wy when I was a kid.
I use the same brine for fish. Used to take a lot of smoked fish on my backpacking trips when I was in HS.
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Jerky
Mar 18, 2008 16:14:19 GMT 12.75
Post by Paws on Mar 18, 2008 16:14:19 GMT 12.75
Shoot yeah sugar will cure just as well as salt will. Slim you ever use any juniper berries in your brines or rubs?
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Jerky
Mar 18, 2008 16:38:59 GMT 12.75
Post by azslim on Mar 18, 2008 16:38:59 GMT 12.75
Nope, but I have a sausage recipe I use them in. Tastes pretty good.
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Jerky
Mar 19, 2008 0:38:50 GMT 12.75
Post by Paws on Mar 19, 2008 0:38:50 GMT 12.75
I kind of got me an idea that they might just be real good in beef, venison, bison and the like. I was also kind of wondering if you might not be able to use dill, lemon grass, sage, and citric acid and try some bear, antelope, and cat and sheep, maybe experiment with some pork loin with it. The acid (sour) tends to seem to brighten meats that have a good bit of fat so I was wondering if maybe it might just not work OK with dried meat too.
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Jerky
Mar 19, 2008 1:36:50 GMT 12.75
Post by Snake Eyes on Mar 19, 2008 1:36:50 GMT 12.75
Well,didn't get a response on drying canned sardines,so I will try a couple cans in oil. Rinse,dry as much as I can,then dehydrate. I will report on the process. snake-eyes
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Jerky
Mar 19, 2008 2:37:04 GMT 12.75
Post by Paws on Mar 19, 2008 2:37:04 GMT 12.75
I wonder how much they'll shrink!
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Jerky
Mar 19, 2008 4:42:37 GMT 12.75
Post by azslim on Mar 19, 2008 4:42:37 GMT 12.75
Paws, they add a good flavor to the sausage so I imagine it will follow over to the other uses. The hard part was mincing them without taking off skin. I have a little chopper with multiple blades that I use now. If you aren't following a recipe I suggest starting with a small amount and slower work up.
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Jerky
Mar 19, 2008 4:53:02 GMT 12.75
Post by OLKoot on Mar 19, 2008 4:53:02 GMT 12.75
Shoot yeah sugar will cure just as well as salt will. Slim you ever use any juniper berries in your brines or rubs? I use juniper berries in my venison roasts......I learned that one from the Polish side of the family....Juniper berries are used thru out Europe in their meat recipes......
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Jerky
Mar 19, 2008 4:57:01 GMT 12.75
Post by Paws on Mar 19, 2008 4:57:01 GMT 12.75
How do they taste? You know after they cook up, salt, sweet, sour, bitter...
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