Thread: Beef jerky question

"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
news:190220091403577743%dave@N_O_T_T_H_I_Sbalderst one.ca...
> Normally. I'm quite happy with my beef jerky. Alas, I added too much
> vnegar to the last marinade, and left the meat sit in it too long (my
> wife spirited me away for an overnight Valentine's tryst, so jerky be
> damned!).
>
> Has anyone rehydrated jerkey to adjust flavour? If so, what would you
> suggest? Perhaps an apple or cranberry juice mix?
>
> Right now only the dog will eat it.

I've done it when I didn't have *enuf* salt or spices. Does okay, being
careful about health issues. With too much vinegar, your new jerky may
have a softer? texture, cause the vinegar may dissolve the proteins, er some
kinda teknikal explanation lak that there.
A couple of idears - combine up some tomato flavor, onion/garlic, smoke
and have bbq flavor. Or step up the ginger, hot chiles & sweet and have a
sweet n'sour.
I confess, I sneak a bite of raw batch to figger out if I got it right
before drying the batch up.
And iffn' all that don't work, then you have made your tithe to the
perserving godlets. Or the dog gets some rilly good snackys.
Edrena

In article <7hjnl.17240$[email protected]>, The Joneses
<famjones[email protected]> wrote:

> "Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
> news:190220091403577743%dave@N_O_T_T_H_I_Sbalderst one.ca...
> > Normally. I'm quite happy with my beef jerky. Alas, I added too much
> > vnegar to the last marinade, and left the meat sit in it too long (my
> > wife spirited me away for an overnight Valentine's tryst, so jerky be
> > damned!).
> >
> > Has anyone rehydrated jerkey to adjust flavour? If so, what would you
> > suggest? Perhaps an apple or cranberry juice mix?
> >
> > Right now only the dog will eat it.
>
> I've done it when I didn't have *enuf* salt or spices. Does okay, being
> careful about health issues. With too much vinegar, your new jerky may
> have a softer? texture, cause the vinegar may dissolve the proteins, er some
> kinda teknikal explanation lak that there.
> A couple of idears - combine up some tomato flavor, onion/garlic, smoke
> and have bbq flavor. Or step up the ginger, hot chiles & sweet and have a
> sweet n'sour.
> I confess, I sneak a bite of raw batch to figger out if I got it right
> before drying the batch up.
> And iffn' all that don't work, then you have made your tithe to the
> perserving godlets. Or the dog gets some rilly good snackys.
> Edrena

Thanks for the ideas. I've got no problem tithing to the preserving
godlets... I've done it enough times to the woodturning godlets. If an
average of 3 out of 7 bowls is still considered a tithe...

Dave Balderstone wrote:
> Normally. I'm quite happy with my beef jerky. Alas, I added too much
> vnegar to the last marinade, and left the meat sit in it too long (my
> wife spirited me away for an overnight Valentine's tryst, so jerky be
> damned!).
>
> Has anyone rehydrated jerkey to adjust flavour? If so, what would you
> suggest? Perhaps an apple or cranberry juice mix?
>
> Right now only the dog will eat it.


How about using it to make soup? (I just use salt, brown sugar, and
fresh ground black pepper to season jerky. Seems to work pretty well,
with or without smoke)

Bob

In article <[email protected]>, zxcvbob
<[email protected]> wrote:

> Dave Balderstone wrote:
> > Normally. I'm quite happy with my beef jerky. Alas, I added too much
> > vnegar to the last marinade, and left the meat sit in it too long (my
> > wife spirited me away for an overnight Valentine's tryst, so jerky be
> > damned!).
> >
> > Has anyone rehydrated jerkey to adjust flavour? If so, what would you
> > suggest? Perhaps an apple or cranberry juice mix?
> >
> > Right now only the dog will eat it.
>
>
> How about using it to make soup? (I just use salt, brown sugar, and
> fresh ground black pepper to season jerky. Seems to work pretty well,
> with or without smoke)

Do you use it as a dry rub, or in a marinade?

Dave Balderstone wrote:
> In article <[email protected]>, zxcvbob
> <[email protected]> wrote:
>
>> Dave Balderstone wrote:
>>> Normally. I'm quite happy with my beef jerky. Alas, I added too much
>>> vnegar to the last marinade, and left the meat sit in it too long (my
>>> wife spirited me away for an overnight Valentine's tryst, so jerky be
>>> damned!).
>>>
>>> Has anyone rehydrated jerkey to adjust flavour? If so, what would you
>>> suggest? Perhaps an apple or cranberry juice mix?
>>>
>>> Right now only the dog will eat it.
>>
>> How about using it to make soup? (I just use salt, brown sugar, and
>> fresh ground black pepper to season jerky. Seems to work pretty well,
>> with or without smoke)
>
> Do you use it as a dry rub, or in a marinade?


Mix dry it into the sliced beef, so I guess you'd call it a rub. Then
let it sit in the refrigerator overnight in a plastic bag before I put
in on the dehydrator (or occasionally, a not-very-hot smoker.)

Bob

In article <[email protected]>, zxcvbob
<[email protected]> wrote:

> Dave Balderstone wrote:
> > In article <[email protected]>, zxcvbob
> > <[email protected]> wrote:
> >
> >> Dave Balderstone wrote:
> >>> Normally. I'm quite happy with my beef jerky. Alas, I added too much
> >>> vnegar to the last marinade, and left the meat sit in it too long (my
> >>> wife spirited me away for an overnight Valentine's tryst, so jerky be
> >>> damned!).
> >>>
> >>> Has anyone rehydrated jerkey to adjust flavour? If so, what would you
> >>> suggest? Perhaps an apple or cranberry juice mix?
> >>>
> >>> Right now only the dog will eat it.
> >>
> >> How about using it to make soup? (I just use salt, brown sugar, and
> >> fresh ground black pepper to season jerky. Seems to work pretty well,
> >> with or without smoke)
> >
> > Do you use it as a dry rub, or in a marinade?
>
>
> Mix dry it into the sliced beef, so I guess you'd call it a rub. Then
> let it sit in the refrigerator overnight in a plastic bag before I put
> in on the dehydrator (or occasionally, a not-very-hot smoker.)

I am SO going to try that. I'll have to think about an impromptu rack
for the smoker, though...

Maybe I'll have a excuse to buy that welder after all!

zxcvbob <[email protected]> wrote:
> Dave Balderstone wrote:
> > Normally. I'm quite happy with my beef jerky. Alas, I added too much
> > vnegar to the last marinade, and left the meat sit in it too long (my
> > wife spirited me away for an overnight Valentine's tryst, so jerky be
> > damned!).
> >
> > Has anyone rehydrated jerkey to adjust flavour? If so, what would you
> > suggest? Perhaps an apple or cranberry juice mix?
> >
> > Right now only the dog will eat it.
>
> How about using it to make soup? (I just use salt, brown sugar, and
> fresh ground black pepper to season jerky. Seems to work pretty well,
> with or without smoke)

That's about what I've always done, Bob. Salt, FGBP and garlic rub. Sun
dry.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Oh, wow, I SO enjoy talking beef jerky. Interesting what you guys have been
talking about. Your recipes are so much simpler than mine. I got this one
from Alton Brown:

This recipe should be made for ~2.5 pounds of meat

2/3 Cup Soy Sauce
2/3 Cup Worcestershire Sauce
1 T Honey
2 t Pepper
2 t Onion Powder
2 t Red Pepper
2 t Liquid smoke

Place all ingredients into a zip-lock bag with the meat and kneed to
distribute everything. Refrigerate 4-6 hours, drain, pat dry. Dry in
dehydrator on cool temperature until dark and chewy

This is the recipe as I copied it from the Food Channel web site, but I
usually double the ingredients and do five pounds of beef at a time. I
don't usually use the liquid smoke, and instead run the dried meat through
my smoker. This recipe is tops with my friends.
--
Aloha pumehana,
Brian

"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
news:190220092146003057%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article <[email protected]>, zxcvbob
> <[email protected]> wrote:
>
>> Dave Balderstone wrote:
>> > In article <[email protected]>, zxcvbob
>> > <[email protected]> wrote:
>> >
>> >> Dave Balderstone wrote:
>> >>> Normally. I'm quite happy with my beef jerky. Alas, I added too much
>> >>> vnegar to the last marinade, and left the meat sit in it too long (my
>> >>> wife spirited me away for an overnight Valentine's tryst, so jerky be
>> >>> damned!).
>> >>>
>> >>> Has anyone rehydrated jerkey to adjust flavour? If so, what would you
>> >>> suggest? Perhaps an apple or cranberry juice mix?
>> >>>
>> >>> Right now only the dog will eat it.
>> >>
>> >> How about using it to make soup? (I just use salt, brown sugar, and
>> >> fresh ground black pepper to season jerky. Seems to work pretty well,
>> >> with or without smoke)
>> >
>> > Do you use it as a dry rub, or in a marinade?
>>
>>
>> Mix dry it into the sliced beef, so I guess you'd call it a rub. Then
>> let it sit in the refrigerator overnight in a plastic bag before I put
>> in on the dehydrator (or occasionally, a not-very-hot smoker.)
>
> I am SO going to try that. I'll have to think about an impromptu rack
> for the smoker, though...
>
> Maybe I'll have a excuse to buy that welder after all!

In article <vuGnl.650$[email protected]>, Brian Bigler
<[email protected]> wrote:

> Oh, wow, I SO enjoy talking beef jerky. Interesting what you guys have been
> talking about. Your recipes are so much simpler than mine. I got this one
> from Alton Brown:
>
> This recipe should be made for ~2.5 pounds of meat
>
> 2/3 Cup Soy Sauce
> 2/3 Cup Worcestershire Sauce
> 1 T Honey
> 2 t Pepper
> 2 t Onion Powder
> 2 t Red Pepper
> 2 t Liquid smoke
>
> Place all ingredients into a zip-lock bag with the meat and kneed to
> distribute everything. Refrigerate 4-6 hours, drain, pat dry. Dry in
> dehydrator on cool temperature until dark and chewy
>
> This is the recipe as I copied it from the Food Channel web site, but I
> usually double the ingredients and do five pounds of beef at a time. I
> don't usually use the liquid smoke, and instead run the dried meat through
> my smoker. This recipe is tops with my friends.

What's the "Red Pepper" in this recipe? Hot sauce? Cayenne? (That's a
lot of cayenne...)

Yeah, the red pepper is cayenne. I guess I've been eating spicy foods so
long, this isn't that much to me. You have to keep in mind that this is
just the marinade and you don't get that much cayenne on the meat. I love
this recipe, and I've tried several.
--
Aloha pumehana,
Brian

"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
news:200220091952459188%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article <vuGnl.650$[email protected]>, Brian Bigler
> <[email protected]> wrote:
>
>> Oh, wow, I SO enjoy talking beef jerky. Interesting what you guys have
>> been
>> talking about. Your recipes are so much simpler than mine. I got this
>> one
>> from Alton Brown:
>>
>> This recipe should be made for ~2.5 pounds of meat
>>
>> 2/3 Cup Soy Sauce
>> 2/3 Cup Worcestershire Sauce
>> 1 T Honey
>> 2 t Pepper
>> 2 t Onion Powder
>> 2 t Red Pepper
>> 2 t Liquid smoke
>>
>> Place all ingredients into a zip-lock bag with the meat and kneed to
>> distribute everything. Refrigerate 4-6 hours, drain, pat dry. Dry in
>> dehydrator on cool temperature until dark and chewy
>>
>> This is the recipe as I copied it from the Food Channel web site, but I
>> usually double the ingredients and do five pounds of beef at a time. I
>> don't usually use the liquid smoke, and instead run the dried meat
>> through
>> my smoker. This recipe is tops with my friends.
>
> What's the "Red Pepper" in this recipe? Hot sauce? Cayenne? (That's a
> lot of cayenne...)

"Nick Cramer" <[email protected]> wrote in message
news:20090220013001.938$[email protected]..
> zxcvbob <[email protected]> wrote:
>> Dave Balderstone wrote:
>> > Normally. I'm quite happy with my beef jerky. Alas, I added too much
>> > vnegar to the last marinade, and left the meat sit in it too long (my
>> > wife spirited me away for an overnight Valentine's tryst, so jerky be
>> > damned!).
>> >
>> > Has anyone rehydrated jerkey to adjust flavour? If so, what would you
>> > suggest? Perhaps an apple or cranberry juice mix?
>> >
>> > Right now only the dog will eat it.
>>
>> How about using it to make soup? (I just use salt, brown sugar, and
>> fresh ground black pepper to season jerky. Seems to work pretty well,
>> with or without smoke)
>
> That's about what I've always done, Bob. Salt, FGBP and garlic rub. Sun
> dry.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Dog, Dog, lucky Dog

Thanks for all the suggestions and feedback! What a great group of
folks.

Of course, once I saw Mailman was posting here, I figured it was likely
a (mostly) civilized crowd...

"http://www.tinypic.info/files/rxfw5c06nd909xxz52my.jpg"
<[email protected]> wrote:
> "Nick Cramer" <[email protected]> wrote in message
> > > zxcvbob <[email protected]> wrote:
> >> [ . . . ]
> >> > Right now only the dog will eat it.
> >>
> >> How about using it to make soup? (I just use salt, brown sugar, and
> >> fresh ground black pepper to season jerky. Seems to work pretty well,
> >> with or without smoke)
> >
> > That's about what I've always done, Bob. Salt, FGBP and garlic rub. Sun
> > dry.

> Dog, Dog, lucky Dog

My Dobie once snatched a half-cooked beef rib off my smoker. Unlucky dog
with burnt mouth. To his credit, the SOB ate it all!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article <210220092039228424%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:

> Thanks for all the suggestions and feedback! What a great group of
> folks.
>
> Of course, once I saw Mailman was posting here, I figured it was likely
> a (mostly) civilized crowd...

No more civilized than the Mac groups where you play, Dave. You guys
over there have always been very helpful to me.

Rec.food.preserving tries to stay on topic, too. For the most part,
we're successful. Lots of experience here, Kiddo. Stick around.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> In article <210220092039228424%dave@N_O_T_T_H_I_Sbalderstone. ca>,
> Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote:
>
> > Thanks for all the suggestions and feedback! What a great group of
> > folks.
> >
> > Of course, once I saw Mailman was posting here, I figured it was likely
> > a (mostly) civilized crowd...
>
> No more civilized than the Mac groups where you play, Dave. You guys
> over there have always been very helpful to me.
>
> Rec.food.preserving tries to stay on topic, too. For the most part,
> we're successful. Lots of experience here, Kiddo. Stick around.

Oh, I've been lurking here for *quite* some time.

"Brian Bigler" <[email protected]> wrote in message
news:xxKnl.708$[email protected]..
> Yeah, the red pepper is cayenne. I guess I've been eating spicy foods so
> long, this isn't that much to me. You have to keep in mind that this is
> just the marinade and you don't get that much cayenne on the meat. I love
> this recipe, and I've tried several.
> --
> Aloha pumehana,
> Brian
>

I Smoke quite a few salmon each year. Like you mentioned , I noticed the
heat doesn't come through in the brine. After I brine and before smoking I
sprinkle crushed red pepper on the fish let the pellicle form and smoke as
usual

"Mike" <[email protected]> wrote in message
news:49a8b127$0$25906$[email protected] ster.com...
>
> "Brian Bigler" <[email protected]> wrote in message
> news:xxKnl.708$[email protected]..
>> Yeah, the red pepper is cayenne. I guess I've been eating spicy foods so
>> long, this isn't that much to me. You have to keep in mind that this is
>> just the marinade and you don't get that much cayenne on the meat. I
>> love this recipe, and I've tried several.
>> --
>> Aloha pumehana,
>> Brian
>>
>
> I Smoke quite a few salmon each year. Like you mentioned , I noticed the
> heat doesn't come through in the brine. After I brine and before smoking
> I sprinkle crushed red pepper on the fish let the pellicle form and smoke
> as usual
My favorite heat is chipotle powder. Being smoked ripe jalapenyos it adds
another smoky dimension, as it were. And instead of soy sauce which I just
can't like in jerky, I use a little worcestershire sauce. But not too much,
I mix it with water. It's a complicated sauce and also adds depth.
Edrena