jerky

In My Humble Opinion
1

need the simplest way to make jerky. please.

and, of course, any weird and wonderful recipes.

tanx,

2

Simplest way? Beef, molasses, blowtorch.

3

There are lots of good recipes on the web. Basically you marinate for a day or so and then dry it out for six to eight hours in a warm(150 degree) oven.

4

As an alternative to molasses or worcestershire sauce, try a bottle of Jamaican Jerk sauce. It tastes very good. So does Chinese Black Bean sauce.

5

Here is a recipe from South Africa where they take their jerky (Biltong) seriously. They make it out of all types of meat (beef, osterich, kudu, etc.) and everywhere you go there will be a biltong stand or store. This recipe is from a butcher down the block from an old friend in Pretoria and is for long, thick cuts of meat.

Biltong:

Biltong is made from beef or venison - usually during the cool months. It is cut from the more tender parts of the carcase. Cut along the natural dividing lines of the muscles, and cut the large pieces into strips approximately 50 to 70 mm thick, so that each, as far as possible, is partially covered with fat. Thick biltong, especially if it has a covering of fat, takes longer to dry. If the weather is not cool, biltong should not be cut too thick. The fat of game is usually removed but eland biltong which is an exception is cut in the same way as beef biltong. Game biltong is cut into thin strips so that it can dry quickly, since it has to be bone-dry and brittle to be really tasty. The biltong is salted, and may be packed in the skin, meat side inside, or in an enamel, concrete earthenware or wooden container. It may be hung after 24 to 48 hours. Other ingredients are added to the salt: sugar, which keeps the biltong moist; bicarbonate of soda, which makes the meat tender; ground, roasted coriander for flavour. The bicarbonate of soda and coriander may be omitted.

Salt mixture for 5 kilograms of meat
1.5 kg salt of good quality
200 g brown sugar (250ml)
25 g bicarbonate of soda
25 g saltpeter (optional)
25ml pepper
100g ground, roasted coriander (250ml)

  1. Roll the biltong in the salt mixture, or rub in well.
  2. Pack in the container the thick pieces at the bottom, and the thins ones on top; leave in a cool place for at least 24 to 48 hours. Then remove and hang up. 3. very thick pieces of biltong may be repacked and left in the brine for a further 24 hours. Biltong may also be pressed by placing it on a wooden or concrete table under a plank with weights on top. Press for 24 hours, and hang up. To give it a good appearance biltong may be dipped in vinegar-water before being hung up, or it can be wiped with a cloth dipped in vinegar-water when wind-dry. 4. Make S-shaped hooks of wire (paper clip works well). Hook one end through the biltong and hang it by the other. 5. Hang the biltong in a cool, airy place, and protect it from flies and dust. When hung the pieces should not touch one another.

My home-made recipe is to soak thin strips of beef in Worchesterchire sauce and brown sugar overnight, then lay out on a cookie sheet in an oven on 150 with the door propped open for a few hours.

-Tcat

6

wunnerful, truly wunnerful

i’ll give the 'bok recipe a run