Toxn Posted November 29, 2016 Report Share Posted November 29, 2016 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? Quote Link to comment Share on other sites More sharing options...
Oedipus Wreckx-n-Effect Posted November 29, 2016 Author Report Share Posted November 29, 2016 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. Quote Link to comment Share on other sites More sharing options...
Toxn Posted November 29, 2016 Report Share Posted November 29, 2016 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. Quote Link to comment Share on other sites More sharing options...
Oedipus Wreckx-n-Effect Posted November 29, 2016 Author Report Share Posted November 29, 2016 Turned the pieces over just now after class. The cuts are a little lopsided, because I grabbed the wrong bag of meat. But they're looking good so far. My oven cooks pretty low actually. They are turning out rather nicely. Belesarius 1 Quote Link to comment Share on other sites More sharing options...
Oedipus Wreckx-n-Effect Posted December 9, 2016 Author Report Share Posted December 9, 2016 Colli and Ulric did all but tie me up and threaten my toes with a ball-peen hammer to get some more of my jerky. So I started marinating another batch. Same recipe, but better cuts. I took these cuts out of the backstrap. Quote Link to comment Share on other sites More sharing options...
Toxn Posted February 9, 2017 Report Share Posted February 9, 2017 No eating, but be triggered anyway: Oedipus Wreckx-n-Effect 1 Quote Link to comment Share on other sites More sharing options...
Toxn Posted July 12, 2017 Report Share Posted July 12, 2017 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? Quote Link to comment Share on other sites More sharing options...
Xlucine Posted December 7, 2018 Report Share Posted December 7, 2018 This is how not to do it: https://ascienceenthusiast.com/hawaiian-monk-seals-are-snorting-eels-and-nobody-nose-why/ Quote Hawaiian monk seals are snorting eels and nobody nose why Quote Link to comment Share on other sites More sharing options...
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