Jerky And Biltong
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Jerky And Biltong
Jerky
Hi Smoke Addicts!
Do you love good jerky as much as most folks do? Have you priced it in the stores lately? Making good jerky is so simple, it`s a shame not to make and enjoy your own for a fraction of the price of an inferior store-bought product. If you have a great recipe or technique, please post it here. We`d sure like to hear about it so we may share it with others.
_______________
Many of our Polish friends have asked about American jerky. This post is for my pals Chucziak and Golaszm and all our Polish friends. Jerky is simply dried beef or venison. The best jerky is made without fat. Dried fat becomes rancid. Use the leanest meat you can find. Top or bottom round beef is a good choice. Jerky can be made from thin strips cut about 3/8" wide and only 1/4" thick. Or, if you prefer, the meat can be ground and pressed out into strips on a drying screen. To make jerky you don't need any casing. But you will need to add Cure #1 accordingly. Our American Cure is much stronger than your Peklisol. Please be very careful to add the right amount. For really good jerky, just grind the meat, add the cure and spices, mix well and press the raw meat onto sterile screens to dry. I still prefer to cut strips from the bottom round muscle, then lay them out on screens after soaking them in the mixture (refrigerated) for three days. After soaking, allow them to dry 14 days, then apply light smoke. This product is dried - not cooked! Here are a few recipes you might enjoy: I`m sorry, you might have to look up our measurements.
A tblspn. is one tablespoon
A tsp is one teaspoon
Three tspns equal one tablespoon .
Please, if you need more explanation, let me know! I`ll be glad to help explain our measurements.
New England (Basic and very good)
2 lbs ground meat
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1/4 cup water
Texas (Cowboy Style)
2 lbs ground meat
2tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/2 tsp black pepper
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
1/2 tsp oregano
1/2 cup water
New Orleans (Southern United States) Cajun
2 lbs ground meat
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp onion powder
1/2 tsp paprika
1 1/2 tsp garlic powder
2 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
3 tbsp Worcestershire sauce
1/2 cup water.
Guadalajara (Mexican)
2 lbs ground meat
1/4 cup BBQ sauce
1/4 cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp cayenne
1 tsp salt.
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
Best wishes, Chuckwagon
Hi Smoke Addicts!
Do you love good jerky as much as most folks do? Have you priced it in the stores lately? Making good jerky is so simple, it`s a shame not to make and enjoy your own for a fraction of the price of an inferior store-bought product. If you have a great recipe or technique, please post it here. We`d sure like to hear about it so we may share it with others.
_______________
Many of our Polish friends have asked about American jerky. This post is for my pals Chucziak and Golaszm and all our Polish friends. Jerky is simply dried beef or venison. The best jerky is made without fat. Dried fat becomes rancid. Use the leanest meat you can find. Top or bottom round beef is a good choice. Jerky can be made from thin strips cut about 3/8" wide and only 1/4" thick. Or, if you prefer, the meat can be ground and pressed out into strips on a drying screen. To make jerky you don't need any casing. But you will need to add Cure #1 accordingly. Our American Cure is much stronger than your Peklisol. Please be very careful to add the right amount. For really good jerky, just grind the meat, add the cure and spices, mix well and press the raw meat onto sterile screens to dry. I still prefer to cut strips from the bottom round muscle, then lay them out on screens after soaking them in the mixture (refrigerated) for three days. After soaking, allow them to dry 14 days, then apply light smoke. This product is dried - not cooked! Here are a few recipes you might enjoy: I`m sorry, you might have to look up our measurements.
A tblspn. is one tablespoon
A tsp is one teaspoon
Three tspns equal one tablespoon .
Please, if you need more explanation, let me know! I`ll be glad to help explain our measurements.
New England (Basic and very good)
2 lbs ground meat
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1/4 cup water
Texas (Cowboy Style)
2 lbs ground meat
2tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
1/2 tsp black pepper
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
1/2 tsp oregano
1/2 cup water
New Orleans (Southern United States) Cajun
2 lbs ground meat
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp onion powder
1/2 tsp paprika
1 1/2 tsp garlic powder
2 tsp salt
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
3 tbsp Worcestershire sauce
1/2 cup water.
Guadalajara (Mexican)
2 lbs ground meat
1/4 cup BBQ sauce
1/4 cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp cayenne
1 tsp salt.
2.26 g. of Cure #1 (USA) or 23.5 g. of Peklosol (Poland)
Best wishes, Chuckwagon
Last edited by Chuckwagon on Sat Aug 06, 2016 15:13, edited 8 times in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Dave, Somehow I overlooked Chudziak's request for photos. Thanks for coming to the rescue. Very nice pictures indeed. I love the spacious racks. Beautiful finished product!
Best wishes, Chuckwagon
Best wishes, Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Hello Chuckwagon,Chuckwagon wrote:Hey Dave, Somehow I overlooked Chudziak's request for photos. Thanks for coming to the rescue. Very nice pictures indeed. I love the spacious racks. Beautiful finished product!
Best wishes, Chuckwagon
Yeah, I really like the dehydrator, it is the big Cabelas unit and will hold 25 racks. Man, and what a deal I got on it. The dehydrator and a 12" globe slicer for $275! Gotta love Craigs list.
Dave
Hi Siara,Siara wrote:Hi jerky makers,
I like the dehydrator too, but with a bit smaller budget, you can build biltong dryer, which should also work for jerky.
Image
That's a good idea. What watt bulb do you use, 100? Also, does it have a fan or does it use convection air currents from the rising heat from the bulb?
Dave
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
What I want to know is how did Siara get those great edges on that photo? Looks really rustic! Neat. When I was a young man, I used to put a 100 watt bulb beneath the engine on my Harley (motorcycle) just so I could kick-start it on a cold winter's morning. Without the light bulb, I could stand on the kick pedal and it wouldn't move. You'd be surprised how much heat a 100 watt light bulb gives off.
Best wishes, Chuckwagon
Best wishes, Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Well, Just small explenation, this is not my dryer, I still do not have one.TxBigRed wrote:What watt bulb do you use, 100?
My friend does have, and he uses 40 W bulb for this size of dryer, no extra vans.
As ist's not my dryer,it's not photo sorry Chuckwagon,Chuckwagon wrote:how did Siara get those great edges on that photo?
but here is tutorial for PS, maybe you can use. http://www.digitalscrapbookplace.com/un ... s_ew.shtml.
"W życiu piękne są tylko chwile"
Pozdrawiam
Siara
Pozdrawiam
Siara
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- Passionate
- Posts: 221
- Joined: Sun Dec 19, 2010 22:03
- Location: Wisconsin
How much cure in Jerky?
I got this Jerky recipe from a friend of mine. I was wondering how much insta cure #1 should I use for the recipe?
Here is the recipe
5lbs of beef or venison
1.25 C Soy Sauce
1/2 C Worcestershire
1/3 C. Steak Sauce (A-1, L&P, Tabasco)
1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)
2 ts Kosher or Plain Salt
1.5 ts Garlic Powder
1 ts Onion Powder
1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)
1/2 - 1 ts Cayenne pepper (*for the long burn)
1 ts Black Pepper, freshly ground
1/2 C. Brown Sugar
1/8 C. Honey
Here is the recipe
5lbs of beef or venison
1.25 C Soy Sauce
1/2 C Worcestershire
1/3 C. Steak Sauce (A-1, L&P, Tabasco)
1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front burn)
2 ts Kosher or Plain Salt
1.5 ts Garlic Powder
1 ts Onion Powder
1 ts Garam Masala (mostly a mix of corriander, cumin, and cardamom)
1/2 - 1 ts Cayenne pepper (*for the long burn)
1 ts Black Pepper, freshly ground
1/2 C. Brown Sugar
1/8 C. Honey
- CrankyBuzzard
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- Joined: Wed Jan 12, 2011 23:09
- Location: Texas
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Yep that will work but cut your meat into peaces to cure it don't try and cure the whole thing at one time. Its a good idea to weigh all your spices and cures. Cure 1 for 5# is 5.67grams or 1.134 grams per Lb. Recipe does look good. Keep us posted.CrankyBuzzard wrote:I typically go with 1 slightly rounded teaspoon per 5# of meat. Buy slightly rounded I meat just humped up a little over the level edge. I then marinade for about 24 hours.
Trosky
Last edited by Troski on Fri Jan 14, 2011 15:01, edited 1 time in total.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- CrankyBuzzard
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- Joined: Wed Jan 12, 2011 23:09
- Location: Texas
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DOH!!! (for my new friends outside of the US, that means I missed something!)Chuckwagon wrote:Trosky wrote:Its a good idea to weigh all your spices and cures. Cure 1 for 5# is 5.67grams or 1.134 grams per Lb.
Sage wisdom my friend!
Best wishes, Chuckwagon
EXCELLENT POINT Trosky!
Weights are weights, measuring spoons and cups tend to be off a bit now and then. If one is like me, the measuring spoons and cups are off more when I have have a drink or 4!
Weigh your spices and cures as well as your meats! IMO, the metric system seems to work better than the US standard...
Charlie
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Great thanks a lot! I am looking forward to trying this recipe.
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Last edited by Blackriver on Thu Jul 26, 2012 08:31, edited 1 time in total.