[CH] Recipe Help - Jerky 3

Jim Weller (Jim.Weller@salata.com)
24 May 02 08:27:19 -0800

 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Another Glenn (And His Jerky)
 Categories: Dried, Preserved
      Yield: 1 Servings
 
           MY MARINADE:
      1    Part Yasheeda's(sp) Gourmet
           -Sauce (a very sweet Soy
           -based liquid)
      1    Part Worchestershire sauce.
      1    Part Brown Sugar
      1    Part hot pepper water (I'll
           -explain later)
    1/2    Part salt (maybe less
           -depending on your taste)
           Quite possibly some
           -additional water, up to two
           -additional parts, depending
           -on what I feel like and how
           -much meat I had to cover
           -vs. how much liquid I wound
           -up with
           HOT PEPPER WATER:
    1/4 c  Dried crushed habaneros
           Water
 
  Well I start with a lean piece of beef, usually brisket, sometimes eye
  of round. I cut it in slices about a 1/4 of a inch thick, then trim
  all remaining fat off, and cut into strips about a inch wide and six
  inches long. I place the meat in large Zip-lock type freezer bags. Then
  I marinate the meat over night in a soy/worchestershire/sugar/salt/
  habenaro liquid. Then I lay the meat out on my racks, being careful
  not to allow the meat to rest in spots that have excessive heat (like
  the outside edges of my round water smoker grills). I currently use a
  water/gas/wood smoker with a adjustable flame level and tin foil log
  made of soaked wood chips. I sometimes use hickory and sometimes
  mesquite. I can fit about 8 lbs. of meat in my smoker, on about 8
  racks all stacked on top of each other about a inch apart. I
  smoke/cook for about 8 hours, adding three new tin foil logs about
  every hour or hour and a half, when they stop smoking.
  
  The meat around the edges tends to get done faster, then the stuff in
  the middle, but I generally separate the well done stuff from the
  perfectly done stuff when I remove it all at once... I eat the well
  done stuff nearly immediately, and save the other stuff for later, or
  give some away... I find it keeps in zip lock bags in the fridge
  nearly indefinitely or if your really concerned about it spoiling, it
  freezes extremely well too. I have also dried some out in a dehydrator
  and kept it un-refrigerated for more then a week and then ate it
  without any adverse effects.(but it's too dry to taste really good).
  
  Hot pepper water.... I purchase habaneros periodically at the store for
  about $2 a pound and I dry them in my dehydrator.(I may soon be trying
  to smoke some) I grind/crush the dried habaneros and put them in
  bottles to use later. I have about 10 cups worth of them around now...
  I use about a 1/4 cup of dried crushed habaneros in my hot pepper
  water... I just boil them in the water and then strain out the
  rehydrated pepper remnants because I don't want that stuff clinging to
  my jerky...
  
  Be extremely careful when making and using this hot pepper water...
  it can be very potent, and the steam from the boiling water can really
  be quite unforgiving to your lungs if you inhale a deep breath of
  it... You may even want to do this outdoors if you have housemates(I
  don't). Don't get any of this stuff near any sensitive areas of your
  body...
  
  That's basically my method for making what I generally call HOT/Sweet
  Jerky.
  
  You could use crushed red pepper instead of habaneros...
  
  Everyone I have ever given my jerky too, loves it, some complain it's
  a bit too hot, and sometime I'd agree... Some say it's a bit sweet( I
  might agree with that too sometimes) I rarely follow any real
  recipes, so most of my stuff comes out slightly different every
  time...

  Posted to bbq-digest V5 #007
  From: "Glenn S. Wiltse" <iggy@merit.edu>
  
-----

                                                Cheers,

                                                YK Jim

.. The existence of the platypus is evidence of God doing drugs.