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Post by roadking on Aug 28, 2018 15:37:16 GMT
And one that was sent to me, but I changed it a bit...Calling it, as my wife suggested, "Cowboy Candy". Have had a lot of requests for a HOT spicy jerky (Cajun is "warm"). Still playing with amounts, but ingredients below; 1 can (12 ounces) of Dr. Pepper (I use generic dr. best from Shur Save...better flavor), 2 hot peppers (jalapeno work, but our Garden Salsa has more bite), sliced, worchestershire sauce (a little bit), black pepper, garlic and onion. Bring it all to a boil and then simmer 10 minutes. Let cool. Marinate meat overnight, then dry it, peppers and all...now it's beef and veggies! WARNING...do NOT sniff the steam to see how it's going...ask me why?
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Jerky
Aug 28, 2018 15:51:15 GMT
Post by feather on Aug 28, 2018 15:51:15 GMT
Why shouldn't you sniff the steam? I made some sweet pickles and the brine was vinegar plus seasonings, I got a whiff of that and choked. That jerky sounds so good!
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Post by roadking on Mar 3, 2019 16:54:27 GMT
Well, with St. Pat's day looming, playing with Corned Beef Jerky...Mentioned it elsewhere and have people begging for it..."never heard of such a thing".
As I am not a fan of corned beef, any suggestions besides the beef and the seasoning packet that comes with it as a marinade would be welcomed.
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Post by feather on Mar 3, 2019 17:03:52 GMT
Corned beef from scratch: beef marinaded for a week or 10 days in Salt, Sugar (brown or add a little molasses), Pepper corns, Mustard seeds, coriander, garlic, bay leaf, allspice and enough liquid to dissolve it all.
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Post by roadking on Mar 3, 2019 17:38:25 GMT
Sounds good feather...I get a brisket and follow that train of thought for the big day...will be doing a store bought one with season packet on Wednesday as practice. Different cut of meat, so drying time will be closely monitored. Don't think I'll market this one under the company...just a seasonal offering, unless it really takes off...like most of the other flavors have...
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Post by roadking on Mar 3, 2019 18:31:45 GMT
And, as an aside...cabbage chips as well...shelf stable corned beef and cabbage...St. Pat's Day snack packs!
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Post by Jolly on Mar 4, 2019 19:35:07 GMT
I have a good friend, raised on the Cherokee res in Oklahoma. Earl was one of 23 kids (yes, same mom and dad) and eats anything. Well, almost anything...no armadillos since they carry leprosy, no skunks because they can stink too bad and no possums because they are too greasy. But other than that...
Well, Earl makes jerky. Very good jerky. Good enough, that when he was in the Air Force the guys in his maintenance shop bought him a steer to jerk. The. Whole. Steer. And he does it the way his daddy taught him, with a sharp knife, cutting small pieces to feather out with the back of the blade.
Anyway, over the years Earl has given me jerky made from caribou, elk, coon, bobcat, cougar, coyote, alligator and beaver tail. Plus some things I've forgotten, or maybe just didn't want to know. It's all good.
Good jerky is a treasure, indeed....
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Post by roadking on Mar 6, 2019 0:42:21 GMT
Been playing with some new recipes over the winter...currently up for tomorrow is, for St. Pat's Day, corned beef jerky and cabbage chips (A St. Pat's snack pack, if you will). Also, meatloaf, BBQ and either a Dr. pepper or cream soda jerky are in the near future. None available for sale yet ..these are test runs.
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Jerky
Mar 6, 2019 2:56:08 GMT
via mobile
Post by AD in WNC on Mar 6, 2019 2:56:08 GMT
Those are some interesting flavors! Is there a specific way that you come up with the recipes or is it trial and error?
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Post by roadking on Mar 6, 2019 16:42:59 GMT
Trial and error, tho, patting myself on the back, the first time is usually pretty close. For example, meatloaf will likely be our standard meatloaf recipe with a bit of soy and or extra salt & pepper, a shot of liquid smoke and a bit more worchestershire sauce.
The flavor ideas just pop into my head most times and I write them down for when I have some extra time in the meat room.
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Jerky
Mar 7, 2019 14:43:10 GMT
Post by feather on Mar 7, 2019 14:43:10 GMT
roadking, I saw this and I thought, wow, what a great idea, mushroom jerky. I especially like the idea because of all the umami flavors that mushrooms have. Maybe after you are done with your last test batches, you might like to try this? savorywild.com/flavors/Then I was looking around for what kinds of vegetables (cost/lb is so much lower than meat) make good jerky. The list was mushrooms, carrots, cauliflower, zucchini, and eggplant. The spongy ones marinate more efficiently and dry without turning rock hard. Tofu was also mentioned as a type of jerky. I haven't tried any of them.
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Post by roadking on Mar 9, 2019 13:38:25 GMT
Thanks for the ideas feather. The corned beef jerky turned out quite well...has a bacon typr taste...the cabbage chips were more of cabbage tissue paper...1 lb of cabbage yielded .5 ounces of "chips"...live and learn...
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Post by roadking on May 5, 2019 16:39:00 GMT
A friend had a prosperous fishing trip. Dropped off a few pounds of salmon and asked if I'd make jerky from it...half for him, half for me. I like the barter system.
It is one I'm not planning on for beef...for some reason it doesn't take well with beef. But it is great with salmon!
Sweet peppered hickory; 1.5 lbs salmon 1/2 cup soy sauce 1/4 cup water 1 tbs molasses 1 tbs Worchestershire sauce 1 tbs liquid smoke 2 tsp black pepper 2 tsp lemon juice
Sliced to 1/4" while half frozen then marinade for 3 hours. Dehydrate, start checking after the first hour, rotate as needed.
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Jerky
May 5, 2019 16:56:46 GMT
Post by feather on May 5, 2019 16:56:46 GMT
Roadking, I tried salmon jerky years ago in alaska, it is divine!
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Post by roadking on May 11, 2019 13:31:18 GMT
Update on the salmon;
Taste was great, but I did not care for the texture...kept thinking of "Tender Vittles"...the fillets were very thin, perhaps a thicker piece could have turned out differently.
Friend found it to be fantastic, so all is well.
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