Drying Yuk Gon (Meat Jerky)

[wesza]

We "WESZA" are synonymous with Asia since way before "BC" [not British Columbia] my tribal Family had a community in the thousands living in "Peking" ever since they originated the "Spice Routes" thru out Asia and India over a thousand years before "AD".

The "Navigators" who began traveling by the "Reading Stars" and invented the "Sextant" were Jews from Asia Minor who formed Trading Posts in "Goa", the "Straits", "China" and "Japan". This is the same closed "Society of Navigators" who navigated the infamous "Black Ships" and developed the Spice Trading" controlled by the Portuguese for many years.

The "European Influence into Asia and the New World only occurred due to the Spanish Inquisition when it began in Portugal caused the "Navigators" to emigrate to Holland that opened up the Dutch, French and English explorations.

The major European Food Influence in Asia was due to the Portuguese who brought Bread Baking to Japan [Pan] as well as "Tempura" [Fried in Oil] via Bakers who jumped Ship in Okinawa who opened Bakeries.

In China and Japan the Steamed Sponge used for Cakes plus Egg Tarts, Curry Puffs, Fried Bread and many Sweets can also be attributed to the Portuguese Influence.

Even the word "WESZA" is true simplification as it's one of the easiest words to spell for a one fingered typist.

My most important influence to the Asian Community was done by importing Millions of Pounds of Chicken Feet and as many Duck Feet as available into Asia for over 20 + years from both the USA and Canada. I'm also guilty of Importing Whipped Cream Type Substitutes, American Beef [live to Japan], Poultry plus 3 different types of live Poultry and live Chicks, those with Black Feet, Yellow Feet and White Feet for different markets some more expensive and popular then others just because of smart re-sellers.

Even many types of Restaurants, Hotels and Bakeries into the Hong Kong market including 7 types of well known ethnic Chinese, American and European operations still prospering today including NYC Cheesecake and Deli Sandwiches.

Ever since my Mother began Labor in a Bronx, NYC Chinese Restaurant I am guilty of being a student of all ethnic cuisines, especially Asian, being involved in all aspects from the front of the house, into the back and even developing under utilized species worldwide.

Thank you for putting my influence into more areas by becoming a "Banana"as it compliments my "INSCRUTABLE PERSONA" with a bright coloring effect. [Yes I don't know what I mean, but it's fun]

Irwin

[wesza]

I don't know how I managed to post twice.

My New York persona always attempt a "ONE UP" but I'm very sorry it happened twice.

Please excuse me but it never happened before in over 800 + postings.

Irwin

[hzrt8w]

Has anybody tried making Chinese beef jerky at home? I just bought a few pounds of various beef jerkies with different flavors (some are Taiwanese made, some are Vietnamese-Chinese made). I am facinated by the wonderful taste of these beef jerkies. There are different types of seasonings. Some are curry flavored, some are chili-hot flavored, some are plain soy-flavored.

I began to research on Google and see if others might have posted some recipes. I found this page:

http://www.tynews.com.cn/big5/site1/cuisin...ent_1841076.htm

There are 7 pages of step-by-step in making Cantonese style beef jerky (the text is in Chinese only). According to this page, the rough process is:

- Marinate your beef slices with seasoning and soda powder

- Bake at 60C (140F) for 1 1/2 hour, with last 3 minutes at 200C (392F)

- Need to clip on to the beef slices with 2 grills so that the meat doesn't curl up when being cooked

- Set in a dehydrator, at 50C (120F) ** (for how long? not sure)

- At last, brush on some oil or honey, then bake at 200C (400F) for 2 to 3 minutes

Does it sound about right? Has anybody tried making beef jerky?

[mudbug]

Yes, made a few batches over some years. Not necessarily specifically any with the intent of an authentic Asian recipe but some from cookbooks, food shows, personal experimentation.

Pretty easy... use any red meat you want (haven't tried chicken). Marinate in soy along with whatever spices you like, crushed black pepper is usually a winner.

Slice thin and put in a food dehydrator before you go to bed and they'll be ready in the morning but they go fast so make sure you have another batch marinating and ready to go before you run out.

[hzrt8w]

Slice thin and put in a food dehydrator before you go to bed and they'll be ready in the morning but they go fast so make sure you have another batch marinating and ready to go before you run out.

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Thanks mudbug. My big puzzle is: Does the meat need to be cooked first? If we dehydrate from raw meat, wouldn't we need to worry about parasites, etc.?

[hzrt8w]

I found another series of pictures on making Chinese beef jerky. This style is closer to what I was looking for. Looks like they boil the beef first, then slice it and bake the slices.

http://www.wretch.cc/blog/mitong&article_id=3189694

[Ben Hong]

  Does the meat need to be cooked first?  If we dehydrate from raw meat, wouldn't we need to worry about parasites, etc.?

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Parasites need not be a big concern if you use meat from trusted sources. In Canada most meat retailed through supermarkets and other reputable outlets are generally government inspected. I do beef jerky all the time and all I do is dry the stuff, never cooked over 140F. degrees. Almost any meat can be made into jerky.

[hzrt8w]

I tasted some of these beef jerkies that I bought. The Taiwanese made is heavy in curry and cumin. The Vietnamese-Chinese made is heavy in lemongrass and chili. Fantastic! I will try to make some in the next few months.

[Sunny Simmons Steincamp]

I tasted some of these beef jerkies that I bought.  The Taiwanese made is heavy in curry and cumin.  The Vietnamese-Chinese made is heavy in lemongrass and chili.  Fantastic!  I will try to make some in the next few months.

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I haven't tried making the Asian varieties (yet... I do like them!) but I will share one of my experiences when it comes to making jerky. The first couple of batches, while I was still playing with my dehydrator and different spice mixtures, came out ok, but when I tried a cool-dry method (a la Alton Brown, after watching an episode where he used clean HVAC filters attached to a box fan... brilliant!) I was FAR more pleased with the results. The texture was the real clencher... it was a better kind of chewy, if that makes sense, than the batches I'd made before in the dehydrator and in the oven. To be honest, I haven't used my dehydrator since...

[davecap]

I recently made some venison jerky from a deer I got this year. I marinaded thinly sliced meat overnight then placed on sheet pans in a 160 degree oven overnight. Jerky came out great, I think.

[hzrt8w]

... but when I tried a cool-dry method (a la Alton Brown, after watching an episode where he used clean HVAC filters attached to a box fan... brilliant!) I was FAR more pleased with the results.  ...

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That's very interesting. I haven't seen that particular Alton Brown show. Can you tell us a little more?

A box fan usually stands on the floor on its side. Do you keep that, or you lay the box fan flat horizontally? Does the air blows upward or downward?

Where do you place the HVAC filter? On top of the fan (blowing up or down?)?

Where do you place the jerky slices? On top of the HVAC filter?

[Sunny Simmons Steincamp]

That's very interesting.  I haven't seen that particular Alton Brown show.  Can you tell us a little more?

A box fan usually stands on the floor on its side.  Do you keep that, or you lay the box fan flat horizontally?  Does the air blows upward or downward?

Where do you place the HVAC filter?  On top of the fan (blowing up or down?)?

Where do you place the jerky slices?  On top of the HVAC filter?

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Ok, I'll try to explain the process, although when it comes to engineering and hand/eye stuff, I'm a little on the wobbly side for passing along the info. I'm the ultimate visual learner. *grin*

First, you want the kind of filters that have ridges in them... not the webby kind. Also, AB suggests using the ones that are made of cellulose rather than fiberglas. (I found them easily by batting my eyelashes and looking helplessly female in Lowe's. Presto, in minutes I was being escorted to the correct section by my knight in shining... blue vest.)

I purchased four filters, which I think was about right, as that gives you three for laying out meat strips with the last one as the "cover." Any more than that and I don't imagine the fan would have been strong enough to keep the air flow going nicely. I laid out the strips across the ridges of the filters, then stacked them together and lashed them to the fan with bungee cords (found in a similar fashion at Lowe's as the filters themselves.) You want the fan blowing outward through all the filters. Then I just turned it on and set it on a chair in the doorway between my kitchen & sunroom so that we weren't overwhelmed with meaty air (although the aroma was really nice, honestly) for about 12 hours. I checked after 8 hours and 10 hours, but was happiest when it went the full 12.

For the record, the reason AB gives for prefering the cool air method is that your meat basically gets cooked before it gets dried if you're using heat, even low heat. With the cool air, the meat is actually *dried* (to be redundant.) The result is very different than I experienced with the dehydrator... it reminded me of the jerky I used to get from a big grocery store in Nashville that made it in their meat department.

Another interesting tidbit from that particular episode of Good Eats (called Urban Preservation II) was when AB shows how to make your own "liquid smoke." I'm kind of a geek when it comes to such things, so I really just HAVE to try that at some point!

Hope this helps...

[hzrt8w]

... For the record, the reason AB gives for prefering the cool air method is that your meat basically gets cooked before it gets dried if you're using heat, even low heat.  With the cool air, the meat is actually *dried* (to be redundant.)  ...

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Fascinating! Thank you Sunny Simmons Steincamp!

One more follow-up: To recap: you just slices raw meat (e.g. beef), marinate it the way you want, then get the meat slices go through this drying process. No cooking involved. Is that correct?

I would really like to try this. Thank you for the detail explanations!

[Sunny Simmons Steincamp]

Yup... I used raw strips of meat, both venison and beef. Most of it I marinated, both in the standard recipes I could find (which call for Worcestershire or soy sauce, or both,) or my own mixtures w/o those (I substituted high acidity apple cider vinegar, sherry, citrus juices, etc. for Worcestershire/soy.) My personal favorite, however, was the venison made with just a dry rub, NOT a liquid marinade. I used my own bbq spice rub on part of it and another, far simpler one that was heavy on the black pepper.

Have fun! I will probably get into my newest venison stores for some jerky here soon... when I get back from visiting my new grandbaby.

[alanamoana]

my mom always made her beef jerky (traditional chinese style) using the boil-the-beef-first method. then she would slice thinly and dry in the oven...do not know when in the process she seasoned the meat. i guess i should ask. at any rate, it was always delicious (and spicy)!

[hzrt8w]

my mom always made her beef jerky (traditional chinese style) using the boil-the-beef-first method.  then she would slice thinly and dry in the oven...do not know when in the process she seasoned the meat.  i guess i should ask.  at any rate, it was always delicious (and spicy)!

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According to that webpage I found, they plain-boiled the beef first, then sliced the beef and marinated it, then dried it.