cheebacheeba
01-27-2012, 06:40 PM
Hey guys...
So Jerky, right?
Seems the crowd is pretty split on this one, some people worship it and some people are completely disgusted at the very thought of dried meat.
Me, I like it.
I'm also quite fond of bhiltong, but I don't know if I'd want to try my hand at making that at my current level of knowledge.
So anyways the girl bought be a dehydrator for my b'day a couple of weeks ago as I get into jerky and quite like dried apples too.
Since then I've been experimenting with jerky a little bit.
What I've learned...salt is important. Lamb doesn't have quite the right texture for jerky. Spicy levels go down after dehydration. Takes longer than you may expect. Marination is key. Awesome butchers take the fat off for you. Buying rump in bulk is like...you gotta do it. FUCK buying rump steaks.
You can make something SO better than most of what you've tried before.
At home jerky is like, SO much better value.
I have a couple of simple recipes that have worked really well...I won't bother mentioning the stuff that I've not LOVED.
The "normal" jerky I've been making is simply marinated in Worcestershire sauce, salt, cracked black pepper and some smoky paprika. It's very simple, but it just turns out so damn nicely.
The kind've insane and totally awesome one I've been doing is well, I guess you'd call it "chilli" jerky.
I make a mixture of bbq sauce with some pineapple juice. Then I add a touch of tomato sauce (ketchup more or less), salt, pepper, garlic and onion powder, finely chopped/pulped pineapple, chilli powder, hot chilli sauce, some REALLY hot naga jolokia chilli paste, crushed corriander (cilantro) seeds and some chilli flakes for texture.
What you end up with, is quite a damn spicy bbq-flavoured product that's balanced out very nicely with the sweet stickiness of the small amount of pineapple still there...then the crunch and texture, and ever so slight citrus vibe that the corriander seeds provide.
Wow, this here is the awesomeness and if you guys can try this one it's definitely worth a shot to the spice lovers.
So I'm thinking about more ideas...like a thai and a moroccan type marinade for future use. Some incorporation of hickory/liquid smoke would be pretty cool too I think.
At the moment I have sitting in my fridge some chicken thighs in a honey/soy marinade I'll be making tonight. Chicken jerky...hm...
So, anyone here tried their hand at jerky?
What's the good/bad?
How do you make it, dehydrator, rack, or oven?
If you care to share your ideas or recipes I'd love to check some out.
- B.
So Jerky, right?
Seems the crowd is pretty split on this one, some people worship it and some people are completely disgusted at the very thought of dried meat.
Me, I like it.
I'm also quite fond of bhiltong, but I don't know if I'd want to try my hand at making that at my current level of knowledge.
So anyways the girl bought be a dehydrator for my b'day a couple of weeks ago as I get into jerky and quite like dried apples too.
Since then I've been experimenting with jerky a little bit.
What I've learned...salt is important. Lamb doesn't have quite the right texture for jerky. Spicy levels go down after dehydration. Takes longer than you may expect. Marination is key. Awesome butchers take the fat off for you. Buying rump in bulk is like...you gotta do it. FUCK buying rump steaks.
You can make something SO better than most of what you've tried before.
At home jerky is like, SO much better value.
I have a couple of simple recipes that have worked really well...I won't bother mentioning the stuff that I've not LOVED.
The "normal" jerky I've been making is simply marinated in Worcestershire sauce, salt, cracked black pepper and some smoky paprika. It's very simple, but it just turns out so damn nicely.
The kind've insane and totally awesome one I've been doing is well, I guess you'd call it "chilli" jerky.
I make a mixture of bbq sauce with some pineapple juice. Then I add a touch of tomato sauce (ketchup more or less), salt, pepper, garlic and onion powder, finely chopped/pulped pineapple, chilli powder, hot chilli sauce, some REALLY hot naga jolokia chilli paste, crushed corriander (cilantro) seeds and some chilli flakes for texture.
What you end up with, is quite a damn spicy bbq-flavoured product that's balanced out very nicely with the sweet stickiness of the small amount of pineapple still there...then the crunch and texture, and ever so slight citrus vibe that the corriander seeds provide.
Wow, this here is the awesomeness and if you guys can try this one it's definitely worth a shot to the spice lovers.
So I'm thinking about more ideas...like a thai and a moroccan type marinade for future use. Some incorporation of hickory/liquid smoke would be pretty cool too I think.
At the moment I have sitting in my fridge some chicken thighs in a honey/soy marinade I'll be making tonight. Chicken jerky...hm...
So, anyone here tried their hand at jerky?
What's the good/bad?
How do you make it, dehydrator, rack, or oven?
If you care to share your ideas or recipes I'd love to check some out.
- B.