"No Idea" Jerky (II) and Thai Jerky

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2016 > 01 > 2016-01-10_1_Jerky.html

"No Idea" Jerky (II) and Thai Jerky

/posts/2016/01/2016-01-10_1_Jerky.html

You are viewing revision f749a101 from 2019-09-23 10:51:30 -0600 (specified "2019-09-23 10:51:30 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=f749a101 to a URL. See the help page for more information.

I made more jerky so we would have a good bit for the week.

Both

I made them the night before. I heated the marinade to dissolve the sugar and marry the flavors. I let them sit for about 30-60 minutes, then I added the beef/bison (around 7:45pm on 2016-01-09). Then, around 2:30pm today (2016-01-10), I had it going at 145

I actually left the house and was out for longer than anticipated. Therefore, I did not blot it or anything. I came back around 7:00pm and stopped it. Therefore, it was about 18.75 hours marinating and 4.5 drying.

"No Idea"

As I noted the first time^[@rev], I wanted to try making the same basic recipe again but with less beef and keeping the rest the same.

That is essentially what I did. Below is the recipe. It again came out really good with lots of flavor. But, too much junper. I would cut it to a scant 3/4 tsp next time but the rest can stay the same. The salt level was perfect

1.5 tsp Tender Quick
2 tsp sugar
2 Tbsp Apple Cider Vinegar
1 Tbsp water
1/2 tsp cinnamen
1/4 tsp nutmeg
1 tsp [fresh ground] juniper (measured after grinding)
1 pound extra lean beef

Heated all but the beef just until the sugar was dissolved then let sit for about 30 min to an hour.

(2016-02-19: Final version of this recipe is now here^[@rev])

Thai

I debated exactly how I wanted to do this, but eventually decided on the following. I considered a Thai Chili pepper but decided against it since I was afraid the heat would be inconsistant. I wish I had done it as it was not very hot. I just thought of it now, but next time, I would use the blender to break it up.

The final result was good though. Maybe a tad salty but not bad. Not sure yet if the rice powder added anything

4 tsp fish sauce (1884 mg sodium)
1/2 tsp Tender Quick (893)
- Not enough to fully "cure" but I am fine with it for this
juice of 1 lime (squeezed well)
1/4 tsp fresh ground black pepper
1 tsp [fresh ground] coriander (measured after grinding)
2 1/2 tsp Sriracha
2 tsp toasted rice powder
- from 2015-06-07^[@rev]
1/4 tsp ginger powder
1 pound ground bison

Again, heated all for a bit to combine. See above for comments and times.