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Jerky And Biltong

Posted: Thu Apr 22, 2010 07:06
by Chuckwagon
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

Posted: Thu Apr 22, 2010 11:14
by chudziak
Chuckwagon wrote:This post is for my pals Chudziak and Golaszm and all our Polish friends.
Thank you :mrgreen: :mrgreen: but have you any photos of the process to prepare the meat ? If you have , insert it , please :lol:

Posted: Fri Nov 26, 2010 00:11
by TxBigRed
I'll throw some up here:

Sliced eye of round:
Image

Into the vacuum tumbler:
Image

Into the dehydrator:
Image

All done!
Image

Dave

Posted: Fri Nov 26, 2010 07:41
by Chuckwagon
Hey Dave, Somehow I overlooked Chudziak's request for photos. Thanks for coming to the rescue. Very nice pictures indeed. I love the spacious racks. Beautiful finished product!
Best wishes, Chuckwagon

Posted: Fri Nov 26, 2010 15:16
by TxBigRed
Chuckwagon wrote:Hey Dave, Somehow I overlooked Chudziak's request for photos. Thanks for coming to the rescue. Very nice pictures indeed. I love the spacious racks. Beautiful finished product!
Best wishes, Chuckwagon
Hello Chuckwagon,

Yeah, I really like the dehydrator, it is the big Cabelas unit and will hold 25 racks. Man, and what a deal I got on it. The dehydrator and a 12" globe slicer for $275! Gotta love Craigs list.

Dave

Posted: Fri Nov 26, 2010 15:22
by Siara
Hi jerky makers,
I like the dehydrator too, but with a bit smaller budget, you can build biltong dryer, which should also work for jerky.

Image

Posted: Fri Nov 26, 2010 16:35
by TxBigRed
Siara wrote:Hi jerky makers,
I like the dehydrator too, but with a bit smaller budget, you can build biltong dryer, which should also work for jerky.

Image
Hi Siara,

That's a good idea. What watt bulb do you use, 100? Also, does it have a fan or does it use convection air currents from the rising heat from the bulb?

Dave

Posted: Sat Nov 27, 2010 01:29
by Chuckwagon
What I want to know is how did Siara get those great edges on that photo? Looks really rustic! Neat. When I was a young man, I used to put a 100 watt bulb beneath the engine on my Harley (motorcycle) just so I could kick-start it on a cold winter's morning. Without the light bulb, I could stand on the kick pedal and it wouldn't move. :shock: You'd be surprised how much heat a 100 watt light bulb gives off.
Best wishes, Chuckwagon

Posted: Mon Nov 29, 2010 12:53
by Siara
TxBigRed wrote:What watt bulb do you use, 100?
Well, Just small explenation, this is not my dryer, I still do not have one.
My friend does have, and he uses 40 W bulb for this size of dryer, no extra vans.
Chuckwagon wrote:how did Siara get those great edges on that photo?
As ist's not my dryer,it's not photo :roll: sorry Chuckwagon,
but here is tutorial for PS, maybe you can use. http://www.digitalscrapbookplace.com/un ... s_ew.shtml.

How much cure in Jerky?

Posted: Fri Jan 14, 2011 01:22
by Blackriver
I got this Jerky recipe from a friend of mine. I was wondering how much insta cure #1 should I use for the recipe?

Here is the recipe

5lbs of beef or venison

1.25 C Soy Sauce
1/2 C Worcestershire
1/3 C. Steak Sauce (A-1, L&P, Tabasco)
1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)
2 ts Kosher or Plain Salt
1.5 ts Garlic Powder
1 ts Onion Powder
1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)
1/2 - 1 ts Cayenne pepper (*for the long burn)
1 ts Black Pepper, freshly ground
1/2 C. Brown Sugar
1/8 C. Honey

Posted: Fri Jan 14, 2011 01:50
by CrankyBuzzard
I typically go with 1 slightly rounded teaspoon per 5# of meat. Buy slightly rounded I meat just humped up a little over the level edge. I then marinade for about 24 hours.

The recipe looks like a good one for sure! Just watch the kids with the heat it looks to make.

Charlie

Posted: Fri Jan 14, 2011 14:37
by Troski
CrankyBuzzard wrote:I typically go with 1 slightly rounded teaspoon per 5# of meat. Buy slightly rounded I meat just humped up a little over the level edge. I then marinade for about 24 hours.
Yep that will work but cut your meat into peaces to cure it don't try and cure the whole thing at one time. Its a good idea to weigh all your spices and cures. Cure 1 for 5# is 5.67grams or 1.134 grams per Lb. Recipe does look good. Keep us posted.
Trosky

Posted: Sat Jan 15, 2011 01:40
by Chuckwagon
Trosky wrote:
Its a good idea to weigh all your spices and cures. Cure 1 for 5# is 5.67grams or 1.134 grams per Lb.

Sage wisdom my friend!

Best wishes, Chuckwagon

Posted: Sat Jan 15, 2011 05:54
by CrankyBuzzard
Chuckwagon wrote:Trosky wrote:
Its a good idea to weigh all your spices and cures. Cure 1 for 5# is 5.67grams or 1.134 grams per Lb.

Sage wisdom my friend!

Best wishes, Chuckwagon
DOH!!! (for my new friends outside of the US, that means I missed something!)

EXCELLENT POINT Trosky!

Weights are weights, measuring spoons and cups tend to be off a bit now and then. If one is like me, the measuring spoons and cups are off more when I have have a drink or 4!

Weigh your spices and cures as well as your meats! IMO, the metric system seems to work better than the US standard...

Charlie

Posted: Sat Jan 15, 2011 14:50
by Blackriver
Great thanks a lot! I am looking forward to trying this recipe.




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