/ck/ - Food & Cooking

>>11665803
I usually do a whole turkey at once, heh

>>11665803
http://www.oldjimbo.com/Outdoors-Magazine/Your-own-Beef-Jerky.pdf

>>11665803


Use a leaner cut, trim off all the excess fat and silver skin. Some marbling is fine, don't sweat that. Fats don't dehydrate well

Cut your hunk of meat into manageable sized pieces after you trim it . Like 1.5x4 inches or so. Or whatever shape you want your jerky to be. Freeze the meat for a bit, you don't want it to be solid but firm. This will make it easier to cut thin and consistent. Slice against the grain! This will make it more tender. If your beefs slightly frozen this will be ez

>>11666072
You can marinate in loads of stuff. I. Always started with a base of soy sauce, Worcestershire, and some apple cider vinegar and peppercorns. The world is your oyster after that.

Dump in a bunch of honey and loads of garlic

Throw some spicy shit into it and some lime juice and Zest instead of vinegar

Dump a bottle of root beer in it and add some Cinnamon stick, vanilla pod, clove, juniper, anise

Can you make salmon jerky?

I live in an apartment, will making jerky in one of those dehydrators make the whole place smell?

>>11666293
It will do that anywhere. Smells good though.

>>11666099
which temperature should you dry it at?

>>11666312
150F for 8ish hours iirc

I have the same dehydrator. I used this site for recipes:
https://www.jerkyholic.com/beef-jerky-recipes/

The ground beef jerky is better than you'd expect, I'd cut back on the amount of salt they recommend on the package though.

>>11666293
yes

>>11666250
I think you can do fish and poultry but it needs to be cooked first. Never tried it.

>>11666072
the butcher will cut it for you if you ask

dry herbs/spinach/kale/etc and break them up once dry

>>11666293
OP here. Kitchen smells like the rub I used. Smells pretty damn good.

This stuff is amazing for jerky. Marinate your meat in this and it'll come out amazing every time. It works great by itself or as a starter base, you can make your cure as spicey or sweet from this. 24 hours in this with beef or chicken and it'll be good.

Make some biltong. It's delicious.

>>11666250
I've done tons of salmon jerky, in vinegar mostly. It doesn't really come out like jerky, but it's delicious. Highly recommended.

zucchini and sweet potato chips are good

>>11665803
Genuine question: Why bother making jerky? It tastes alright but it's a waste of meat. We aren't cowboys, we don't need it for preservation reasons. It's not healthy enough to live off of. It's cheap enough in the store, even for some of the good stuff, and if it seems expensive at all, that's because jerky is a waste of perfectly good meat categorically. I just don't see why you'd go through the trouble anon, except as make-work to retroactively justify this Christmas present. And that's just making your life harder for no reason.

Just got done smoking 8lbs of venison jerky for Christmas gifts. I use an electric smoker with a pan for wood chips. I'll assume you already have your cuts chosen and ready to brine, so here is my recipe for about 3.5lb batches.

Dry stuff:
3/4 cup Brown sugar
1.5 tsp garlic powder
1.5 tsp onion powder
2 tsp medium coarse ground black pepper
4 tbsp Salt (fine as possible if you are using sea salt or any large crystals, also add more if you like it salty this is a mild mix)
1/2 tsp powdered ginger


Wet stuff part 1:

8 cups water heated to "slightly hotter then bathwater"

Add dry stuff to warm/hot water and mix well


Wet stuff part 2:

4 tbsp Soy sauce
2-4 tbsp Worcestershire sauce
3 tbsp apple cider vinegar

Mix these together, and add to the other liquids.


Add your meat, stick it in there, aww yeah.


Wet stuff part 3:

2 cups good orange juice
1/2 cup lemon juice

Add to warm brine mix that contains meat. Stir it up and let it sit string every "whenever you feel like it". Now the time you leave it in the brine mix depends on how strong you want the extra flavors to be. I like to let it sit for 8 hours, stirring every hour or so, but a stronger flavor will be had with more salt and a 10-12 hour soak.

After this is done, oil your smoking/cooking racks and lay out your meat strips/chunks/medallions and let them drip for several hours in a clean dry place. Much like making smoked salmon, this step is key because the meat will settle and form a bit of a coating (plus you want all the excess brine to drip off). When this is done, insert racks into your smoker with whatever wood you choose, I favor alder. I will keep chips coming until they have had actual smoke on them for 2-4 hours then just let the heat do the rest of the work without anymore wood.

1/2

>>11667507

That is a good brine additive, but I personally HATE meat with a sweet taste. I know it's not a popular opinion.

>>11668641
not op, but it's mainly for taste. Unless you're dumping 20-40 bucks a pound for high end artisan stuff, the stuff you get at the 7-11 or gas station all tends to taste the same. Plus you can get into some different meats that you normally would not see on a convenience store shelf. Chicken and turkey jerky you don't see as often as beef and there are ways to make it work. It's mainly fun and tasty in the end.

>>11668641
Store jerky isn't cheap at all. I make it when I see beef cuts on sale and I'll end up making jerky for less than 10% of the cost of any premade stuff. It's also way better. If you get the dehydrator in OP and you like jerky it will pay for itself by the second batch.

>>11668653

2/2

Depending on the thickness of your meat(lol) and the temperature outside, this will take 8-12 hours. It is important to check near the end to make sure it is cooked all the way through.


Other things you can add are hot sauce and pepper flakes(like from pizza) to the brine mix to BAM knock it up a notch.

>>11668641

I enjoy the process really, plus we harvest deer every year. You can only get so many roasts and stew meat chunks out of one and the thought of wasting all that food doesn't feel right. Soooo I spend an extra hour butchering and bagging, then a few more hours smoking it and I get an awesome treat that taste the way I want it to.

People who you share with clamor for it to. I'd be lying if I said I didn't make a few batches just to entice friends.

>>11666250
How about salmon turkey, heh

Anyone else have brine recipes?

>>11668641
>>11668657
OP here
I got dehydrator in pic and made a batch last night. Was amazing. Overall, decent jerky goes for around $6+ for 3oz. It's quite expensive. So making it on my own is something I really enjoyed, and way more cost effective.

>>11670090
various amounts of all this shit

>>11670343

Good job OP, welcome to decent jerky life.

>>11670355
holy fuck

>>11666250
yes, fuckhead, you can buy it in that fancy little fish section at Kroger and Wal-Mart

>>11670355
I'm wondering how alcohol works in the breakdown of meat

>>11670355
>wasting blanton's on meme food
Kill yourself, retard.

>>11671056

Not sure. I've used it a few times(beer too) and all it seems to do is impart another bit of flavor. I could be wrong, i'll have to do some research.

>>11671080
Can you tell me the quantities you used?

>>11671084

Once I used about a shot glass worth of whiskey for jerky. This was added to about 9 1/2 cups mixture. It didn't seem to change the nature of the curing at all. Though it didn't really change the taste either, likely should have used more.

I used beer a few times with salmon jerky, and the taste is noticeable. 12oz is normally good enough (I'll use 16oz if I am cooking half a salmon) to taste the beer flavor. BE WARNED use the most flavorful beer you have. Dump in a pabst, 211, or naty ice and you're gonna have a bad time.


I think I might like to try a lot more whisky next time. Any suggestions on a tasty brand for cooking?