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Thread: Beef jerky question

  1. #1
    Dave Balderstone Guest

    Default Beef jerky question

    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.

  2. #2
    The Joneses Guest

    Default Re: 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



  3. #3
    Dave Balderstone Guest

    Default Re: Beef jerky question

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

  4. #4
    zxcvbob Guest

    Default Re: Beef jerky question

    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

  5. #5
    Dave Balderstone Guest

    Default Re: Beef jerky question

    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?

  6. #6
    zxcvbob Guest

    Default Re: Beef jerky question

    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

  7. #7
    Dave Balderstone Guest

    Default Re: Beef jerky question

    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!

  8. #8
    Nick Cramer Guest

    Default Re: Beef jerky question

    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

  9. #9
    Brian Bigler Guest

    Default Re: Beef jerky question

    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!



  10. #10
    Dave Balderstone Guest

    Default Re: Beef jerky question

    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...)

  11. #11
    Brian Bigler Guest

    Default Re: Beef jerky question

    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...)



  12. #12
    CHAOS Guest

    Default Re: Beef jerky question


    "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



  13. #13
    Dave Balderstone Guest

    Default Re: Beef jerky question

    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...

  14. #14
    Nick Cramer Guest

    Default Re: Beef jerky question

    "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

  15. #15
    Melba's Jammin' Guest

    Default Re: Beef jerky question

    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

  16. #16
    Dave Balderstone Guest

    Default Re: Beef jerky question

    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.

  17. #17
    Mike Guest

    Default Re: Beef jerky question


    "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



  18. #18
    The Joneses Guest

    Default Re: Beef jerky question

    "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



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