/ck/ - Food & Cooking

This entire thread made me laugh do fucking hard. MURRICA

There is an assload of sugar ina lot of store-brand foods. It's so it tastes mildly appealing to the tongue and keeps you coming back for more.

>>3915298
This. Tons of people are addicted to sugar and don't even realize it.

>>3915300
So*

>>3915301
That's a fact. 1. 90% of people don't check what they eat. 2. Almost everything that's processed has a shit ton of sugar in it. There's a reason I eat more veggies than anything. But then again im probably eating hormone packed shit as opposed to sugar.

>>3915298
Then why not use salt, how about some garlic or cayenne or black pepper? Salt tastes way fucking better, especially on something that's actually supposed to be, holy shit, SALTY.

Then again, I'm sure in reality it comes down to >>3915301

I love me some jerky but this is the reason I never buy the stuff. I think even the butcher shop near me uses sugar in theirs. Never understood why they do this.

I don't have a huge problem with it. A tiny bit of sugar often enhances flavors in savory foods. Check how many grams of sugar per serving--I doubt it's over 1-2 grams.

I personally have never made jerky, but as I understand it, the process isn't all that different (at least in the beginning) from making smoked salmon. You slice your meat that you want to cure thin, put your flavor/cure on it, and then dehydrate it/possibly smoke it (as I stated, I've never actually made it before, so def google the steps).

>>3915336
I shit you not it's 6 god damn grams, these people are out of their minds. I can deal with it if it's under a gram, but this is just ridiculous.

>>3915340
Yeah I definitely will, I was just curious what /ck/ has done if they've ever made it... Come to think of it though, I've never had smoked salmon...

The Sugar is there it enhance the flavor, as well as to prevent the beef jerky from becoming to dry and brittle. Since sugar is hygroscopic (water loving) it will store some moisture in the jerky to keep it from being brittle.

I have made my own. I would suggest using flank steak or another cut that is very low in fat content (marbling) and has a good grain to it. Parcilly freeze the meat and cut it into strips. Then place it in your brine:
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

I used the Box fan method to dehydrate. (look it up)

>>3915368
That sounds good. How much meat is this covering?

>>3915368
>hygroscopic

I just learned a new word.

>>3915368

Hrm with that amount of marinade and given a 24 hour marinade time, you could probably marinade at least 2lbs of meat, probably 3 depending on how thin you cut the strips. If you're willing to splurge and don't want to kitbash, I'm a fan of the Nesco dehydrators. The entry level ones are fairly reasonable and as long as you go with the model that has at least 500 watts of power, it'll serve you well. Average dry time for 2lbs of jerky is about 3-5 hours depending on how dry you want your jerky.

Here's the newer model of the one I have. It works great and with about 9 trays you can dry about 10lbs of meat at a time.

http://www.amazon.com/gp/product/B0090WOCN0/ref=sr_1_1?ie=UTF8&keywords=nesco%20food%20dehydrato
r&qid=1349418364&sr=8-1

Teriyaki is the worst flavor.

God damn.

Thank you OP, I have been saying this since I was like 10 years old. WHY DOES ALL MY JERKY HAVE TO BE SWEET

Biltong master race