Jerky: The Topic

[YvetteMT]

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.

[YvetteMT]

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)

 

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

 

[rotuts]

@YvetteMT

 

wow 

 

thank you for sharing

 

Id like to hear more about the mushroom powder .

[YvetteMT]

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. 

 

[YvetteMT]

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.

 

[YvetteMT]

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

 

Edited 17 hours ago by YvetteMT
Add yield (log)