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Jerky: The Topic

bunny

By bunny
in Cooking

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YvetteMT

YvetteMT

Posted
Posted
2 hours ago, rotuts said:

@YvetteMT

 

do you confit the legs ?

 

have no idea what C.G.  fat tastes like.

@rotuts no. Legs are pressure cooked. They typically become enchiladas or are mixed with gravy and used over potatoes, or pasta. 

Their fat can be quite strong and unpleasant depending on their diet. If they've been living in the crops of the Midwest, it'll be yellow and not horrible.

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Hunter, fisherwoman, gardener and cook in Montana.

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YvetteMT

YvetteMT

Posted
Posted

Mise- not pictured are water and Worchestershire sauce. (Diamond Crystal kosher salt, Prague#1, garlic powder, thyme/poultry seasoning, cayenne, mushroom powder, light brown sugar)

20240615_101532.thumb.jpg.3e5dc5d8033510a3001990f78d28cda6.jpg

 

Could have used a smaller cambro but this gives some room. I'll mix this up a couple times before drying. 

20240615_102308.thumb.jpg.2c54b82d9b06dbc1f1445ef6d335aa0b.jpg

 

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Hunter, fisherwoman, gardener and cook in Montana.

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YvetteMT

YvetteMT

Posted
Posted
13 minutes ago, rotuts said:

@YvetteMT

Id like to hear more about the mushroom powder .

@rotuts welcome! Adds an umami earthiness to just about everything. This one from TJs is what I have on hand. 

20240615_111431.thumb.jpg.a5b364e61dd2d774268e5ca97d112e66.jpg20240615_111425.thumb.jpg.8ced12c0da01cd10585ccbc1316d3d3a.jpg

 

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Hunter, fisherwoman, gardener and cook in Montana.

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YvetteMT

YvetteMT

Posted
Posted

24 hours in the brine and now into the dehydrator at 145F. I'll check in 6 hours to see how it's going. 

7.25 trays in the 9 tray Excalibur.

 

20240616_123822.thumb.jpg.321a1142528483132abd4637c12dce8f.jpg

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Hunter, fisherwoman, gardener and cook in Montana.

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YvetteMT

YvetteMT

Posted
Posted (edited)

So 8 hours in the dehydrator and this will get packed into food saver bags (in serving-ish amounts) and put in the freezer. Yes i freeze my jerky even when using pink salt. 1- if it was room temp in the pantry it wouldn't last a week in my house (we love jerky) 2-I don't always use pink salt 3- there's a freezer bin specifically for jerky, doesnt everyone have one!?!

Fwiw, i don't think this batch is salty enough. Next time 48 hour soak on this recipe. 

Yield- 3lbs,12oz

20240617_092926.thumb.jpg.4d76e6e3ae8b0ac9ae3b67f9afcc0b96.jpg

 

Edited by YvetteMT
Add yield (log)
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Hunter, fisherwoman, gardener and cook in Montana.

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YvetteMT

YvetteMT

Posted
Posted

Second batch of jerky started today.  

Mise- liquid aminos (for the gluten challenged its our version of soy sauce. I think it's way better than coconut aminos), jalapeños, brown sugar, kosher salt, garlic, pepper, lime juice(ice cubes). No pink salt this batch, partner prefers his jerky dry and since this is his favorite flavor, well, he can have his sawdust. 😉

 

20240620_154831.thumb.jpg.4031b753adfc28b16fd5608c76388c5e.jpg

Not pictured- meat currently in salt/sugar brine for 6 hours. 

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Hunter, fisherwoman, gardener and cook in Montana.

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