home *** CD-ROM | disk | FTP | other *** search
- From: moynes_r@qis.dofasco.ca (Richard Moynes)
- Newsgroups: rec.backcountry
- Subject: Jerky recipes
- Message-ID: <1993Jan11.133033.1@qis.dofasco.ca>
- Date: 11 Jan 93 13:30:33 GMT
- Organization: Dofasco Inc, Hamilton, Ont. Can.
- Lines: 585
-
- Well, several people asked for this list of recipes so here it is. Now you'll
- know what to do next time you happen upon a herd of cows in a meadow at 10,000
- ft :-). Having started a batch last night, I have a suggestion of my own to
- add: if this is your first batch, make sure you have some store-bought
- jerky on hand for the inevitable feeding frenzy resulting from the aroma
- given off by the dehydrator. If you're on a diet, you might consider going
- elsewhere while it's running because I think I put on 10 lbs just from
- breathing the air :-). For those who wanted to know, my dehydrator is
- the el-cheapo K-TEL model. I expect they're all pretty much the same since
- the principle involved is very simple, but I won't be surprised when the
- marketing people develop a 16-valve double overhead cam turbocharged model.
-
- And thanks once again to those who sent in their recipes.
-
- Richard
- --
- Richard Moynes Not speaking for
- moynes_r@qis.dofasco.ca Dofasco Inc., Hamilton, Ont.
-
- --------------------------------------------------------------------------
-
- We've made Jerky for years from beef and venison, and I believe
- this will work for almost any kind of meat.
-
- We cut the meat into thin strips, the thinner the strips the
- crunchier the jerky comes out, maybe 1/4 " thick will make chewy
- jerky. By the way, cut all the fat off the meat as you're
- stripping.
-
- Lay out the strips on a cookie sheet lined with foil, turned up
- at the edges so juice won't get over everything. Lay out in
- rows and a single layer. Sprinkle liberally with black coarse
- ground pepper and seasoned salt, or spices that you like the
- taste of.
-
- Set the oven to WARM, and leave in the oven overnite, or 8-10
- hrs. This causes very slow drying. Store in a plastic
- container, jar, or can after well cooled. Too much moisture
- left in the meat will cause mold, and putting it away while warm
- will cause sweating inside the container.
-
- -------------------------------------------
-
- ~Title: Blue Ribbon Jerky
-
- 1/2 cup dark soy sauce
- 2 Tbs Worcestershire sauce
- 1 tsp monosodium glutamate (optional)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp powdered ginger
- 1/4 tsp Chinese Five-Spice Powder
- 3 lbs lean beef brisket, eye-of-round or flank steak,
- trimmed completely of fat and cut across grain into
- slices 1/8 inch thick*
-
- Blend all ingredients except meat in small bowl. Dip each piece
- of meat into marinade, coating well. Place in shallow dish.
- Pour remaining marinade over top, cover and refrigerate
- overnight.
-
- Oven method: Preheat oven to lowest setting (preferably 110 F).
- Place several layers of paper towels on baking sheets. Arrange
- meat in single layer on prepared sheets and cover with
- additional toweling. Flatten meat with rolling pin. Discard
- towels and set meat directly on oven racks. Let dry 8 to 12
- hours (depending on temperature of oven).
-
- Dehydrator method: Arrange meat on trays in single layer and
- dehydrate 10 to 12 hours, depending on thickness.
-
- Store jerky in plastic bags or in tightly covered containers in
- cool, dry area.
-
- *To aid in slicing meat thinly, freeze until ice crystals are
- formed.
-
-
- ~Title: Chinese Beef Jerky
-
- 3 Lbs. Flank Steak or London Broil
-
- MARINADE
-
- 1/2 Cup Light Soya Sauce
- 4 1/2 Tbs Honey
- 4 1/2 Tbs Dry Sherry
- 6 Large Cloves Garlic Minced
- 1 1/2 Tbs Ginger Fresh Minced
- 1 1/2 Tbs Red Pepper crushed
- 1 1/2 Tbs Sesame Oil
- Dash White Pepper
-
- Cut meat in half, lengthwise and slice diagonally crosswise into
- paper thin strips 1 1/2 to 2 inches wide and 4 inches long.
- Transfer to shallow pan. Combine marinade ingredients and rub
- thoroughly into meat. Arrange meat on racks and let dry at cool
- room temperature overnight (do not refrigerate).
-
- Preheat oven to 250 F. Line two large baking sheets with foil
- and set wire racks on top of each baking sheet. Arrange meat on
- racks in single layer. Bake 30 minutes.
-
- Reduce heat to 175 F and continue drying meat another 40
- minutes. Meat should be lightly brown but not burnt. Let meat
- continue to dry on racks at cool room temperature overnight
- before packing into jars.
-
- Dried meat can be brushed lightly with sesame oil for additional
- flavor and shine. Makes about 36 pieces.
-
- Origin: InterConnect - Littleton, CO - (303)797-0296 (1:104/60.0)
-
-
- SEVEN STEP JERKY
-
- Basic ingredients are: garlic powder, onion powder, onion powder, black
- pepper, soy sauce, Worcestershire sauce, seasoned salt, Accent. Also
- knife and pan or bowl.
-
- Slice three pounds of venison into strips about 3/8 inch thick to ensure
- total saturation of the meat while it's marinating. In container, combine
- 1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned
- salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black
- pepper.
-
- Stir this mixture well with a spoon to dissolve all of the soluble
- ingredients. Now the marinaade is ready to be used.
-
- Place the strips of meat in the marinade be sure they're completely
- submerged. Marinate overnight, turning if necessary.
-
- Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at
- 150 degrees. They get crisper the longer they bake.
-
- Store finished jerky in zip-lock bags or other airtight containers to seal
- in freshness. Jerky will keep up to two years.
-
-
-
- A good book on making beef jerky and other light-weight foods is:
-
- THE HUNGRY HIKERS BOOK OF GOOD COOKING
- by GRETCHEN McHUGH
- published by Alfred Knopf 1989
- ISBN 0-394-51261-8
-
-
- just to give you the section on jerky, in case you don't find it,
- quoting directly from the book::
-
-
- to make jerky, take a raw piece of beef round or chuck, quite lean
- and slice it thin, across the grain. Lay the slices across the racks
- of the dryer for two days and nights -- test it by breaking a piece,
- it is dry enough when it cracks in two when you break it. The smaller
- and thinner you cut the pieces of meat before drying them, the quicker
- they will get tender as you soak and cook them
-
- (remember, its easier to slice thinly if the steak is partially frozen)
- One pound of sliced beef dries to 4 ounces of jerky, making
- a ratio of undried to dried meat of about 4:1.
-
- Before drying the meat, you can season it with some combination of the
- following spices: paprika, pepper, salt, or other concoctions like
- lemon pepper or seasoned salt. Garlic is wonderful on jerky. I recommend
- rubbing the meat with cut cloves of garlic before slicing it.
-
- A marinade will change the taste slightly, and cause the meat to take longer
- to dry. Marinating tenderizes the meat however, acid in soy sauce and
- wine, breaks down the tissues of the meat.
-
-
- SIMPLE MARINADE FOR BEEF JERKY
-
-
- for 3lbs of lean beef:
-
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- 2 drops of tabasco, or cayenne
- pepper to taste,
- ground pepper
- 1 fresh garlic clove, minced
-
- slice the beef as thin as you can across the grain
- mix the marinade ingredients, put the meat in the mixture and
- refrigerate for at least 12 hours, 2 days if possible.
-
- pat the meat dry, and set it on the dryer racks for 2-3 days. (check by
- snapping a piece)
-
- note for a stew or stirfry, cut beef into very thin strips 3-4 inches long,
- for snack jerky simply slice the steak very thin.
-
-
- WINE MARINADE FOR BEEF JERKY
-
- for 2 pounds of lean beef (chuck, round, sirloin)
-
- 1/2 cup red wine
- 1 tablspoon red wine vinegar
- 1 tablespoon olive oil
- 2 fresh garlic cloves, minced
- 2 tablespoons minced onion
- 1 bay leaf
- pepper
- pinch each of thyme, oregano, and marjoram
-
- slice the beef across the grain as thin as you can
- mix the marinade ingredients, put meat in the mixture, and refrigerate
- (12 hours -- to 2 days if possible)
- as above, pat the meat dry, place on racks and dry for 2-3 days
- (Note up here, meat drys within a day -- must be a difference in
- humidity -- I find the snap test the best way to check, rather than
- relying on number of hours drying time)
-
- a couple of extra notes --
-
- before stir frying jerky, soak for 30 minutes, before using in a stew
- soak it as long as you can, at least an hour
-
- and pack dental floss or toothpicks (Im sure you know this part!!)
-
- anyway --- hope this helps -- I highly recommend the book, we
- find it an excellent source of lightweight, filling recipes for
- canoe trips -- and the jerky stirfry is usually a highlight of
- any trip
-
- I make up a lot of my own marinades -- one that works well is simply
- honey mixed with minced garlic and soy sauce
- lemon juice, brown sugar, and a little salt
- (I usually through things
- in until it tastes right)
-
- or if you like thai food -- try mixing a peanut type marinade -- we
- love this one -- peanut butter, with water, indonesian or sweet soy sauce,
- sambal (red pepper sauce), lemon juice, -- just mix over low heat until
- you have a sauce consistency and the taste seems right -- this is
- excellent for stirfrys
- anyway, experiment almost anything will work -- and its a lot cheaper and
- a lot tastier than the stuff you buy (thats why we got into it in the
- first place too)
- cheers!
-
- -------------------------------------------------------------------------------
-
- Biltong is a South African version of beef jerky.
-
-
- Biltong is usually made from venison, beef or ostrich meat (the latter may
- pose a problem to you, as would elephant biltong which is readily available
- in RSA and in my view the most delish...) and during the cool, dry months
- of the year (do you have any cool, dry periods?). Now that I live in Oz I
- tend to use beef - the tender cuts are the best, fillet, rump and sirloin,
- it is not cheap!
-
- For every 25kg of meat allow
- 1.25kg good salt,
- 250ml brown sugar,
- 50ml bicarb of soda,
- 20ml salpetre,
- 25ml ground pepper,
- 100g coarsely ground coriander seed.
-
- Cut meat across the grain into 5 - 7cm thick strips, trying to leave some
- fat on each piece. Mix salt, sugar, bicarb, saltpetre and coriander and rub
- this into the strips of meat. Layer meat in plastic or enamel container and
- sprinkle a little vinegar over each layer. Leave for 24 - 48 hours. Dip
- meat into a mixture of 500ml vinegar and 5 litres water. Pat dry, then hang
- on s - shaped wire hooks about 5cm apart, free air circulation, for 2 - 3
- weeks. If weather is not cool, make strips about 2cm thick. When dry (the
- degree of dryness is a matter of personal taste) slice thinly and serve
- with beer.
- enjoy!
-
- -------------------------------------------------------------------------------
-
- This is the first part of my jerkey summary...a few people had asked
- for the recipies that I got. I didn't get very many responses, but
- thanks to those of you who were kind enough to reply. Special thanks
- to Bob (you know who you are) who sent me a bunch of recipies. Anyway,
- I'm going to post all of them, but only a few at a time, to build the
- anticipation. Since all the methods are essentially the same, I'll
- put the method in first, followed by the various ingredient lists.
-
- For measurements, tblsp = tablespoon and tsp = teaspoon.
-
- General jerkey method:
-
- All recipies use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick)
-
- In a small glass bowl, combine all ingredients except meat. Stir to mix
- well. Place meat 3-4 layers deep in a container, spooning sauce mixture
- over each layer. Cover tightly and marinate 6-12 hours in the 'fridge,
- stirring occasionally and keeping the mixture covered.
-
- I can't really help with drying instructions, but i'd say somewhere between
- 7-10 hours, depending on how you like it.
-
- _The Recipies_
-
- Mild Mexican Jerky
- 1 tsp salt 1/2 tsp crushed oregano
- 1/4 tsp pepper 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
-
- Hawaiian Jerky
- 1 tsp salt 1 crushed garlic clove
- 1 tsp ground ginger 1/4 cup pineapple juice
- 1 tbs brown sugar 1/4 cup soy sauce
- 1/4 tsp papper
- 1/8 tsp cayenne pepper
-
- Korean Jerkey
- 1/2 tsp salt 1 tbs dry sherry (if desired)
- 1/4 tsp pepper 2 tbs sesame seeds
- 2 tsp sugar 1/4 cup soy sauce
- 1 tsp MSG (if desired)
-
- Hot & Tangy Jerky
- 1 tsp salt 2 cloves crushed garlic
- 1/4 tsp cracked pepper 2 tbs A-1 sauce
- 1/4 tsp cayenne pepper 3 tbs Worcestershire sauce
- 1 tsp onion powder 1/2 tsp paprika
-
- Middle Eastern Jerky
- 1 tsp salt 1/4 tsp turmeric
- 1/8 tsp pepper 1/8 tsp ground cumin
- 1--1/2 tsp coriander 1/4 tsp chili powder
- 1/4 tsp ground ginger
-
- Fiesta Jerky
- 1 tsp salt 1 tsp onion powder
- 1/4 tsp pepper 1/4 tsp ground cumin
- 1 tbs chili powder 1 tsp garlic powder
-
-
- That's it for this post. Still 7 recipies left to go, but my
- fingers are getting tired. And it's dinner time. The only
- recipie I've tried so far is the one for Hot & Tangy jerky, and
- it's pretty good. hopefully I'll be able to try the rest of them
- when I have more time.
-
- Hope you enjoy 'em.
- Again, thanks to those who responded, and special thanks to Bob for
- sending all the recipies I'm working on posting.
-
- ---------------------------------------------------------------
-
- I've had a food dehydrator for about a year now, and have used it extensively
- for backpacking foods. Nearly everything I've tried works great.
-
- Here are all the recipes I've gotten from the net. There are some recipes
- for jerked chicken at the end.
-
- BTW I have never dried fowl in the dehydrator. I'm not sure whether it is
- safe to do it or not because of samonella (sp?). If you have or get any
- info on drying fowl, please send it along.
-
- Happy drying!
-
-
- ------------------------------------------------------------------
-
-
- >Anyone who has a recipe for Jerk Chicken, a spicy traditional jamaican
- >recipe, please post, or email to me. Thanks in advance.
-
-
- I have a book by Helen Willinsky called Jerk: Barbecue from Jamaica.
-
- I have so many recipes online now that I'm searching for some jerk
- recipes to post (I remember some as being from this book and if they're
- online I don't want to retype them).
-
- Jerk: Barbecue from Jamaica, by Helen Willinsky
- Available from:
-
- Crossing Press
- Freedom, CA, 95019
- 800-777-1048
-
- -babs
- --
-
-
-
- SE> From: snewton@oac.hsc.uth.tmc.edu (Steven E. Newton)
-
- SE> Anyone who has a recipe for Jerk Chicken, a spicy traditional jamaican
- SE> recipe, please post, or email to me. Thanks in advance.
-
- I'm taking the liberty of answering even though I have /three/ recipes for it.
-
- -------------------------------------------
- GRILLED JAMAICAN JERK CHICKEN
-
- 1/4 cup Inner Beauty, or other Caribbean hot sauce, or 10 pureed Scotch
- Bonnet chile pepper, or 15 of your favorite fresh chile peppers
- 2 tbsp dried rosemary
- 2 tbsp parsley, chopped
- 2 tbsp dried basil
- 2 tbsp dried thyme
- 2 tbsp mustard seeds
- 3 scallions, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- juice of 2 limes
- 1/4 cup cheap yellow mustard
- 2 tbsp orange juice
- 2 tbsp white vinegar
- 6 chicken thighs, with legs attached
-
- Combine all the rub ingredients in a food processor, or blender, and
- blend them into a paste, making sure that all the ingredients are fully
- integrated. The paste should be approximately the consistency of a thick
- tomato sauce. If it is too thick, thin it out with a little more white
- viegar. Cover the paste and let it sit n the refrigerator for at least 2
- hours for the flavors to blend together. Overnight is the ideal amount
- of time to give them to get acquainted. (**NOTE** If you want to avoid
- making a fresh batch every time you make this dish, you can multiply the
- amount of paste easily. Don't worry about it going bad, since it keeps
- almost infinetely.)
-
- Rub the chicken thighs with paste and place them on the grill over very
- low heat. If you have a covered cooker, put the coals to one side and
- the chicken on the other, and cover.
-
- Cook about 1 hour without a cover or 1/2 hour if covered. The key here
- is to use a very low heat. You need to be patient and give yourself
- plenty of time. The chicken is technically done when the meat is opaque
- and the juices run clear. However, the ideal is about 10-15 minutes past
- that point, when the meat pulls away from the bone easily. It is very
- hard to overcook this. In fact you can only screw it up if you burn the
- paste by having the heat too high. The longer the chicken stays on the
- grill, the more superior the smoky flavor. After cooking, separate the
- leg from the thigh by cutting at the natural joint between them. Serve
- one leg or thigh per person accompanied by a few spoonfuls of
- Banana-guava ketchup.
-
- Serves 4 and as entree or 6 as a light meal.
-
- Origin: Cookbook Digest magazine, July/Aug 1991
-
- Origin: PSICHOTIC CIRCUS, 101 Ways to Wok you dog. (1:359/600)
-
-
- -------------------------------------------
- Title: JAMAICAN JERK SAUCE
-
- 1/2 cup Ground Allspice
- 1/2+ cup Brown Sugar
- 6 - 8 Garlic cloves
- 4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
- 1 TB ground Thyme, or 2 TB thyme leaves
- 2 bunches Scallions
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- Soy sauce to moisten (2 TBS)
-
- Put everything in a food processor and blend until smooth. You may
- use allspice berries, if available, but use enough to give the
- equivalent of 1/2 cup ground. This will keep "forever" in the
- refrigerator. Feel free to increase the garlic, and the hot peppers.
- I do. The recipe, double, and triples very well.
-
- Rub about 1/4 cup sauce into each chicken, halved, and get under the
- skin and in all the cavities. It is is pork, use a de-boned
- shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
- more, per 6 lb shoulder. Use less for fish.
-
- Marinate, preferably overnight, and grill over a low fire, until
- done. Charcoal is ideal. The meat will be a smoky pink when done,
- and the skin nice and dark. Chop the meat into pieces, and serve
- traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!
-
- Christine
-
- Origin: The Guild Miami,FL (305) 751-0993 (1:135/315)
-
-
- Randy Farkas Jerked Chicken
-
- Number of Servings: 4
-
-
- 1 ea chicken - 1 lb - washed and quartered
- 1/2 tsp seasoned salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp crushed chili peppers
- 2 tsp soy sauce, dark
- SAUCE:
- 1/2 cup breadcrumbs - dry
- 1/2 tsp seasoned salt
- 1/2 tsp thyme
- 1 ea onion - large
- 1/2 tsp pimento seed (allspice berries)
- 2 ea garlic cloves
- 1 cup water
-
-
- Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
- refrigerate overnight to marinate. The next day, bake marinated chicken in
- 350F
- oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in
- blender or food processor until smooth. When chicken has cooked for 1-1/2
- hours, remove from the oven and dip each piece in blended sauce mixture.
- Return
- chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining
- sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the
- chicken.
-
- Serves 4.
-
- From Lloyd's Caribbean Bakery, Calgary, Alberta
- Appeared in Calgary Sun, Monday, June 4, 1990
-
- Origin: GENERATIONS BBS of Calgary, Alberta (403) 251-5540 (1:134/8.0)
-
- -----------------------------------------------------------
-
- My favorite (and easy) jerky recipe is:
-
- 1 part liquid smoke
- 2 parts worchestershire sauce
- 4 parts soy sauce
- black pepper to taste
-
- trim favorite meat and slice 1/4' thick marinate overnight and dry. I have a
- dehydrator, but the Joy of Cooking says you can dry jerky in the oven by
- setting in to 170 degrees and hanging the strips from the racks. I haven't
- tried this. I assume you need to prop the door open to release the moisture.
-
-
- --------------------------------------------
-
- Atlast, the long awaited continuation to the jerky summary. It seems
- that a few people couldn't wait for the rest of the recepies (sp?) and
- got a bit...over-anxious...so...here's the rest of what i have...again,
- many thanks to Bob for sending 'em to me...
-
- Curried Jerky
- 1 tsp salt 1-1/2 tsp curry powder
- 1/4 tsp pepper 1/2 tsp garlic powder
- 1/8 tsp cinnamon 1 tsp ground ginger
- 1/16 tsp ground cloves 1/8 tsp ground cumin
-
- Frontier Jerky
- 1 tsp salt 2 tbs liquid smoke
- 1/4 tsp pepper 1 tsp garlic powder
- 2 tbs Worcestershire sauce
-
- Great Jerky
- 3/4 tsp salt 2 tbs soy sauce
- 1/4 tsp cracked pepper 1 tbs Worcestershire sauce
- 1 tbs brown sugar 1 clove crushed garlic
-
- Teriyaki Jerky
- 1/2 tsp salt 1/4 cup soy sauce
- 1/8 tsp pepper 1/2 tsp ground ginger
- 2 tbs brown sugar
-
- and finally....Bob's Own Beef Jerky
- I haven't tried this one yet, but i think i will when i have the
- time to go hunting around for more spices...
-
- Bob's Beef Jerky
-
- 4 tbs soy sauce 4 tbs Worcestershire sauce
- 4 tbs teriyaki sauce 1/2 tsp liquid smoke
- 1 tbs corriander 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 tbs ketchup (he uses hot ketchup)
-
- He suggests playing around with it. Adding more pepper or garlic.
- Maybe a bit of red wine. Or anything else that sounds good.
-
- Anyway....that's it...so far I've been pretty happy with things so
- far. And the dried fruit is great too...the fresh stuff works best.
- Much better than processed stuff from a can.
-
- Anyway...have fun...I did.
-