Jerky And Biltong
Posted: Thu Apr 22, 2010 07:06
Jerky
Hi Smoke Addicts!
Do you love good jerky as much as most folks do? Have you priced it in the stores lately? Making good jerky is so simple, it`s a shame not to make and enjoy your own for a fraction of the price of an inferior store-bought product. If you have a great recipe or technique, please post it here. We`d sure like to hear about it so we may share it with others.
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Many of our Polish friends have asked about American jerky. This post is for my pals Chucziak and Golaszm and all our Polish friends. Jerky is simply dried beef or venison. The best jerky is made without fat. Dried fat becomes rancid. Use the leanest meat you can find. Top or bottom round beef is a good choice. Jerky can be made from thin strips cut about 3/8" wide and only 1/4" thick. Or, if you prefer, the meat can be ground and pressed out into strips on a drying screen. To make jerky you don't need any casing. But you will need to add Cure #1 accordingly. Our American Cure is much stronger than your Peklisol. Please be very careful to add the right amount. For really good jerky, just grind the meat, add the cure and spices, mix well and press the raw meat onto sterile screens to dry. I still prefer to cut strips from the bottom round muscle, then lay them out on screens after soaking them in the mixture (refrigerated) for three days. After soaking, allow them to dry 14 days, then apply light smoke. This product is dried - not cooked! Here are a few recipes you might enjoy: I`m sorry, you might have to look up our measurements.
A tblspn. is one tablespoon
A tsp is one teaspoon
Three tspns equal one tablespoon .
Please, if you need more explanation, let me know! I`ll be glad to help explain our measurements.
New England (Basic and very good)
2 lbs ground meat
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1/4 cup water
Texas (Cowboy Style)
2 lbs ground meat
2tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/2 tsp black pepper
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
1/2 tsp oregano
1/2 cup water
New Orleans (Southern United States) Cajun
2 lbs ground meat
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp onion powder
1/2 tsp paprika
1 1/2 tsp garlic powder
2 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
3 tbsp Worcestershire sauce
1/2 cup water.
Guadalajara (Mexican)
2 lbs ground meat
1/4 cup BBQ sauce
1/4 cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp cayenne
1 tsp salt.
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
Best wishes, Chuckwagon
Hi Smoke Addicts!
Do you love good jerky as much as most folks do? Have you priced it in the stores lately? Making good jerky is so simple, it`s a shame not to make and enjoy your own for a fraction of the price of an inferior store-bought product. If you have a great recipe or technique, please post it here. We`d sure like to hear about it so we may share it with others.
_______________
Many of our Polish friends have asked about American jerky. This post is for my pals Chucziak and Golaszm and all our Polish friends. Jerky is simply dried beef or venison. The best jerky is made without fat. Dried fat becomes rancid. Use the leanest meat you can find. Top or bottom round beef is a good choice. Jerky can be made from thin strips cut about 3/8" wide and only 1/4" thick. Or, if you prefer, the meat can be ground and pressed out into strips on a drying screen. To make jerky you don't need any casing. But you will need to add Cure #1 accordingly. Our American Cure is much stronger than your Peklisol. Please be very careful to add the right amount. For really good jerky, just grind the meat, add the cure and spices, mix well and press the raw meat onto sterile screens to dry. I still prefer to cut strips from the bottom round muscle, then lay them out on screens after soaking them in the mixture (refrigerated) for three days. After soaking, allow them to dry 14 days, then apply light smoke. This product is dried - not cooked! Here are a few recipes you might enjoy: I`m sorry, you might have to look up our measurements.
A tblspn. is one tablespoon
A tsp is one teaspoon
Three tspns equal one tablespoon .
Please, if you need more explanation, let me know! I`ll be glad to help explain our measurements.
New England (Basic and very good)
2 lbs ground meat
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1/4 cup water
Texas (Cowboy Style)
2 lbs ground meat
2tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/2 tsp black pepper
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
1/2 tsp oregano
1/2 cup water
New Orleans (Southern United States) Cajun
2 lbs ground meat
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp onion powder
1/2 tsp paprika
1 1/2 tsp garlic powder
2 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
3 tbsp Worcestershire sauce
1/2 cup water.
Guadalajara (Mexican)
2 lbs ground meat
1/4 cup BBQ sauce
1/4 cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp cayenne
1 tsp salt.
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
Best wishes, Chuckwagon