Subj : Chicken jerky
To : BJ�RN FELTEN
From : JIM WELLER
Date : Tue Jul 19 2022 20:37:00
-=> Quoting Bj�rn Felten to All <=-
BF> Well, originally it just needed salt and then drying the meat.
Spicy marinades and smoke are nice touches. I particularly like red
meats done with soy sauce mixtures including teriyaki.
BF> Sami people ... reindeer meat
The Dene people here make caribou jerky without salt, just a bit of
smoke. They call their style of jerky simply "dry meat". I prefer
southern style flavoured jerky but my step children who were born
here and the grandkids prefer plain dry meat. Two of my grandkids
love to claim that it is part of their culture even though they are
very much city girls.
BF> what an incredible waste of very expensive ingredients. Mixing
BF> several decilitres to a marinade and then after a few hours
BF> wash it off and then dry the meat? And all that sugar? Are you
BF> serious?
Jerky can be laid out on the drying racks wet and the marinade can
be re-used for more jerky, boiled briefly to sterilise it and then
brushed on grilled or roasted meats later on or incorporated into
soups, stews, gravies and sauces. It doesn't have to be wasted,
And in some marinade recipes, a modest amount of sugar, sometimes
balanced with vinegar, can be a welcome addition. Again teriyaki as
an example.
BF> I made it with chicken meat.
BF> Two medium sized, frozen chicken breast
BF> 30 g soy sauce
BF> 30 g oyster sauce
BF> 15 g honey
BF> 1 clove of mashed garlic
BF> 5 g liquid smoke (optional)
That looks good. I notice that you used a little honey as a
sweetener.
BF> 65C for 12 hours.
That's hot enough, long enough to cope with the possibility of
Salmonella.
I used to do pork at around 70 C to be safe but with today's safe
pork supply I'd be happy to lower the temperature. We do caribou,
deer and beef at around 45-50 for longer time periods so that it
dries out without cooking.
Leathery dry lasts for weeks in the fridge and brittle completely
dry will last for years at room temperature if the weather isn't
overly humid.
Cheers
Jim
... Prohibition flamed out because it was insanely stupid.
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