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Post by captaincook on Aug 27, 2014 18:22:17 GMT 10
Hi guys,
anyone got a good tried and true recipe for jerky. I want to do one with a strong cracked pepper taste and one with a cracked pepper and chilli taste. Neither recipe should be overpowering. There were a lot of the net but they differed a lot so you don't know which recipe or method to use.
cheers
Captain
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Post by Gus65 on Aug 27, 2014 19:31:40 GMT 10
Got a good one for Biltong but not jerky.
Lots of pepper, coriander seed flavours.
If you want it let me know and I'll put it up.
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Post by nath on Aug 27, 2014 20:48:07 GMT 10
Not sure if you'd be interested, but give this a shot if you want to try some biltong. I only dry for a short period so it turns out quiet soft ("wet") then I vac seal leave for a week and it seems to even out the texture. Can let it dry out really well and you'll get the texture more like jerky. www.biltongmakers.com/biltong11_recipes1_versatile.htmlNath |
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Post by nath on Aug 27, 2014 20:50:41 GMT 10
After the end wipe of the curing spices off you can sprinkle with whatever you like, chilli flakes, cracked black pepper, crushed corriander seeds.
My inlaws are South African, they can't fault it when I do it like that, better than paying $60+ a kg at the shops. (Works out around $25kg)
Nath
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Post by captaincook on Aug 27, 2014 20:51:16 GMT 10
Thanks guys
Angry man, please post it up.
Cheers
Captain
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Post by nath on Aug 27, 2014 20:56:56 GMT 10
Oops AM65 beat me to it.
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Post by Gus65 on Aug 27, 2014 21:56:59 GMT 10
nath,
Biltong recipes to South Africans are like pasta and pizza recipes to Italians or Gyros recipes to Greeks.
Everybody does them slightly differently with the end result being comparable but distinguishable.
I'll post up the one I use. I wont claim it to be mine as I got it from the net and loved the result. I'll stick it in charcuterie and it'll get moved if it's in the wrong spot.
My family are South African (I learnt to walk on the boat moving out here, so I'm Australian) and my mother reckons it's on the money so it'll do me. I've got hold of another one from a mate who grew up in Zimbabwe, but I haven't tested it and won't post it without his permission.
I'm sure I've seen Mick put up jerky cooks so he'll be along soon with a recipe also. We'll all be eating dried and cured meat soon.
Happy days
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Post by smokey on Aug 27, 2014 22:29:11 GMT 10
I like teriyaki and pineapple. I'll let the members place their fave mix.
A few things I will mention is;
1) Jerky does not need to be SN cured
2) Jerky can be brined as light as you would a chicken Brest
3) Drying temp MUST be at or under 70 c or it cooks.
4) You know it's cooked when it goes black= bad! you want dried red meat.
Ive seen a you beaut HD pellet smoker on the market that cannot do this so to seriously get good jerky I'd recommend a food drier and add smoke via other means. Or stuff around as long as you stay at 70c.
To answer your question Captain sir, You can't over pepper, only over heat and over salt,, and over chilli
Work on sodium levels taking in mind it's only going to last a week.
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