Jump to content
Please support this forum by joining the SH Patreon ×
Sturgeon's House

Ending and consuming lifeforms


Oedipus Wreckx-n-Effect

Recommended Posts

I'll keep it in mind. But tonight I started a small batch of jerky. I'll let it marinate overnight, then I'll start dehydrating it tomorrow. 

 

I may have overseasoned this batch, as I'm not used to eyeballing on such a small scale. 

What sort of recipe do you use, and do you use a dehydrator? Also, is there such a thing as wet jerky?

Link to comment
Share on other sites

What sort of recipe do you use, and do you use a dehydrator? Also, is there such a thing as wet jerky?

Wet jerky? I mean... You could soak jerky and use it for stew I guess? 

 

I'm trying a different set of spices this time, trying a little carribean jerk style. That's why it's a smaller batch. Kind of a test to see if I like that flavor combination. But no, no set in stone recipe, just the spices I have on hand. 

 

Cracked pepper, kosher salt, garlic powder, and any other dry spices you fancy. 

 

I actually don't own a dehydrator. But I do have an oven. I set the oven as low as it can go (170 F) and crack the door open with a spoon. Works the same as a dehydrator. 

Link to comment
Share on other sites

Wet jerky? I mean... You could soak jerky and use it for stew I guess?

I'm trying a different set of spices this time, trying a little carribean jerk style. That's why it's a smaller batch. Kind of a test to see if I like that flavor combination. But no, no set in stone recipe, just the spices I have on hand.

Cracked pepper, kosher salt, garlic powder, and any other dry spices you fancy.

I actually don't own a dehydrator. But I do have an oven. I set the oven as low as it can go (170 F) and crack the door open with a spoon. Works the same as a dehydrator.

Pity, I'm a fan of wet biltong myself and it's a bit hard to explain without an analogue. Also, I'm pretty sure that ovens are verboten for being too quick.

Anyway, the standard flavourants here are kosher salt, pepper and coriander.

Link to comment
Share on other sites

  • 2 weeks later...
  • 2 months later...
  • 5 months later...

So a colleague of mine recently asked what the difference between biltong and jerky is. We only know biltong, so I'm pretty stumped beyond jerky seeming to be on the dry/spicy side compared to biltong.

 

Has anyone here had both? 

Link to comment
Share on other sites

  • 1 year later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...