-
General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
drying Beef Jerky recipe ?
- Thread starter Gargoyle91
- Start date
I cook with those as well but i'm out of most of the thai soy sauces i buy from importfood.com and need to stock up soon. I did pull a yak heart out of my freezer to make my next batch of jerky with and i'm getting some elk meat too i can use very soon.WarrantMan said:jhc,
Good points. I never use salt directly in my recipes but rely solely on the soy sauce to provide it (always seems to suffice.) I have discovered some soy "seasoning" products that produce a better flavor and would recommend using them in place of traditional soy sauce. Here are a couple, but if you have an oriental grocery store available, there may be more varieties for experimentation.
https://www.youtube.com/watch?v=AGsAS-1GtIw
Yak heart jerky
Pellets were apple and peach mix
185 temp setting on my traeger for close to 5 hours
Marinade
2tbl Chinese vinegar
1tbl Dark soy
1tsp mushroom soy
1tbl fish sauce
1tsp sesame oil
1/2tea white pepper
1/2tea 5 spice powder
1tsp Thai pepper powder
2/3 cup brown sugar
Sent from my iPhone using Tapatalk
WarrantMan
Extreme Member
Looks and sounds like you "nailed" it. I like fish sauce but never even considered it for jerky. I now have a new project! Thanks for sharing. How does the sauce meld with overall flavor?
Came out very well. Short marinade time it was around 4-5 hours and I didn’t dry it off before smoking. Good layer of flavors and I think if I left it on too long I wouldn’t get that heart flavor on the end. You could use beef heart as well. This yak is from here in southwest Colorado and they are grass fed grazing animals.WarrantMan said:
Sent from my iPhone using Tapatalk
Green chile jerky. Easy peasy, I don't get too fancy with it. I don't like sweet jerky, so quality flank, roasted and peeled Hatch green chiles, garlic, Maggi, pepper, and lemon juice does the trick well. I blend up all of the liquid ingredients, garlic, and chiles, mix it well with some sliced up flank, then throw it on the dehydrator racks at 160. I like mine extra crispy
