beef jerky

[mimififi]

hi,
can someone tell me please, what the blazes is beef jerky. US women mske it for men for christmas, but i dont understand why or how.....

thank you....
mimi

[lia*]

beef jerky

Marinate beef in your favorite marinade. We use soy sauce, worchester sauce, wine vinegar, garlic, onion, and whatever else sounds good at the time. Put beef on dehydrator trays and break out the pepper mill!!! Most of it will stay on. If you put the pepper in the marinade, it tends to rinse off when your take the beef out. Follow dehydrator manufacturer's directions for preparation of beef and drying times.

[mimififi]

hi lia! thanks for your reply.

can it be done in an oven? also ho long does it keep for? does it have to be refrigerated? what cut of beef do you use?

thank you!

[Clanad]

We have to find something other than flank (skirt) steak to talk about, mimi. This is the best cut of meat to make beef jerky. We've also used wild game, which is even better since it is even leaner. Friends have used turkey and, of course, salmon, but that's another story.

Firstly, secure about 3 pounds of skirt steak,which will make about 1 pound or a little more of finished jerky. Remove all surface fat that you can. Freeze the meat lightly, perhaps over night and then slice with a really sharp knife very thinly. I mean no more than one eighth to one quarter inch. Cut it on the bias for best results.
Make a marinade of the following
2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper (the more the better!)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp liquid smoke
1 tsp hot sauce (we use Tobasco)
Place all the ingredients in a large size (gallon) plastic bag and mix. Place the meat in the marinade and put in the fridge overnight. Turn it a few times to assure thorough saturation.
Remove the meat and pat dry thoroughly.
Turn oven on to lowest setting possible and line the bottom rack with foil for cleanup ease. Place the meat directly on the upper racks and be sure to seperate each piece form the others.
It's going to take 6 to 8 hours at least. The finished product should be firm and totally dry, but not so dry that it snaps when bent. It should never be spongy. It's an acquired taste, but everyone here likes it. You can use a different marinade if you like. Some don't care for the peppery taste and substitute honey for the tobasco for a somewhat sweeter taste.
If you ever want to try salmon let me know.
Best luck!

[mimififi]

Clanad, Hi! You're right, we ought to stop meeting like this, I know it's all culinary, but tongues might wag! (Just joking!!!!!)

Thank you for your reply.

I see. So, do you have to refridgerate it once it's cooked and how long does it keep for. I'm thinking of this as unusual home made gifts for menfolk but am trying to work out how far in advance I can make it. Also would be very interested in the salmon thing, I love salmon, one of my real favourites.

you are so talented: A fix it person and a chef........!

[Clanad]

Can't speak to the talent part, mimi... I rather think just been around a long time in a lot of different places. Jerky was probably first made, at least in the America's by the natives who air dried thin stirps of fresh game. the purpose being, mainly, to preserve it for future use. So... jerky does not need refrigeration. In fact it can be bought in most food stores and comes in plastic tub-like containers. Well made and dried jerky will keep, realitically, for years. Problem is, it's so tasty it doesn't have the chance to prove my theory.
Slamon, due to its oily nature takes a bit of doing. Firstly, it has to be brined...
Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy sauce, and 1 gallon of water. Soak boned and skinned filets of any salmon or other oily type fish (most trouts work well but aren't as pretty) for at least 10 to 12 hours in brine... and then rinse thoroughly with fresh water (at least 30 minutes). Place on a draining board or rack for at least an hour and let drip after patting dry with paper towels.
Following this, one has to make a decision. If it's dried in the oven as with meat jerky, it'll keep and be serviceable, but won't be all that flavorful. The best method is to place it in a smoker with alder wood, but hickory or apple wood or chips works equally as well. If it's to be smoked, pepper it lightly (depending on individual taste). Place the pieces (no larger than your hand) in the smoker for about 10 hours at 130 to 160 degrees F. Keep smoke source replenished. As with the meat jerky, don't let it get to dry, but there should no longer be any surface oil coming out. We place ours in sealed quart canning jars just to assure it's viability. Contd.

[Clanad]

Contd.

It keeps for months and is excellent on the small crackers served as hors d'oeuvres. Very flavorful with a pleasing texture.
We can buy small smokers for under $50 here in the U.S. the wood chips are negligible in cost and come in small paper bags.
At any rate, good luck if you'd like to try either!

[whiffey]

mimi, Tescos stock it now, small packets about 99p each. It's dry (obviously) and a bit chewy, but very tasty indeed.

I had 2 packets last night.

[mimififi]

clanad, Umm, a challenge for me here what with the smoker and all, but I shall get on the interweb and see what I can dig up. It sounds yummy.

I shall definately try making my own for food hampers for various men folk for christmas. Thank you for your help.

Whiffey: I didn't know that. I shall get down the Tesco and see if i can sample the wares. Presumably, you eat it with bread/crackers etc as you do the salmon? Or just as snacks like our jolly pork scratchings.

you are all such a knowledgeable lot. Glad I found AB!