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/ck/ - Food & Cooking

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14523301 No.14523301 [Reply] [Original]

what's the best dried meat snack?

DO NOT POST JERKY

>> No.14523302

>>14523301
Slim Jims

>> No.14523309

>>14523301
Mc chicken left in a hot car for 12 hours

>> No.14523310

>>14523301
Are there any made with just meat and salt?

>> No.14523316

>>14523310

Pic related is pretty close, it's:

Coarse Salt
Crushed Black Pepper
Coriander Seeds

Sprinkle over meat, coat lightly, not liberally, and then marinate in malted vinegar and worchestershire sauce for 24 hours. Hang in cool, dry, bug-free place for 4 days

>> No.14523330

>>14523301
I know biltong is terrible but I'm a total sucker for it. Introduced to me by my south african family members and I have a soft spot for it.

>> No.14523341

>>14523330

>biltong is terrible

Why? Does it give you cancer?

>> No.14523342

>>14523341
Not that I'm aware but everyone else I know seems to strongly dislike it.

>> No.14523350

>>14523316
Might be okay if the amounts used are small. I have some digestive issues though which is why I'm asking, but it seems impossible to find any with just meat and salt. Guess I'd just have to make it myself.

>> No.14523352

>>14523342

As an american I personally think the issue is that "jerky" with shitloads of sugar and flavorings is so standard that delicious dried meat is 'bad' for whatever reason

>> No.14523355

>>14523350

sorry, sorry

2 kg beef—silverside or toprump
5 tbsp brown (malt) and 5tbsp worchestershire sauce
2.5 tbsp coarse salt
2 tsp coarse ground black pepper
2 tbsp coriander seed

you may add regular or brown sugar.

>> No.14523409

>>14523316
>>14523301
that looks really good. i want some

>> No.14523416

>>14523352
not to mention how many people interchangeably use the word 'jerky' to describe those extruded ground meat things

>> No.14523433

>>14523416
shut the fuck up tripcoded faggot. eat dried dogshit then kys

>> No.14523441

>>14523433
a fan of the dog treats are you?

>> No.14523452
File: 43 KB, 646x431, the-sopranos-men.jpg [View same] [iqdb] [saucenao] [google]
14523452

>>14523301
da gabbagool

>> No.14523508

i like jamon iberico best. but i haven’t found it in a store in the US.

>> No.14523751
File: 66 KB, 630x420, 8720pepperette_5.jpg [View same] [iqdb] [saucenao] [google]
14523751

>> No.14523767
File: 832 KB, 1800x2615, 20200806_093157.jpg [View same] [iqdb] [saucenao] [google]
14523767

Homemade Bresaola is best

>> No.14523780

>>14523301
Is that basturma? My family makes that shit every year for easter. Salt cured and hung from a rope

>> No.14523816

There is this ultradry polish sausage. You have to be careful which one you pick. If it looks too shriveled, it will break your jaw. But if you get a good one, it is one of the most delicious things I have ever tasted.

>> No.14523852

>>14523816
Yeah, these are called 'kabanos'.

>> No.14523885

Unironically jerky. Sorry third-worlders, but enjoy jerking each other off over your sour grapes.

>> No.14523914

>>14523852
No it’s not quite kabanos. Kabanos has too much fat. It never gets quite this dry. It’s literally pudding compared to the kind of sausage I’m talking about.

>> No.14523963

Jerky is fantastic and absolutely the best plus its easy as shit. Slice it, marinate it and then throw it in the dehydrator.

>> No.14523968

It's biltong for sure but I like it leaner. There's a "Wagyu Biltong Company" in my city and I don't understand it. If I want fattier dried meat I'll get droewors.

Every time I've tried jerky it's severely overproduced like they're trying to hide the flavour of the meat. That said every biltong I've tried from a brand (as opposed to a butcher) has made the same mistake.

>> No.14524019

>>14523767
cheese and dried meat
you should add a little mustard, the coarse kinds

>> No.14524025

>>14523767
baste

>> No.14525912

>>14523310
Yes, they're usually made from pork like prosciutto. Jamon iberico is the greatest thing ever.

>> No.14525919
File: 88 KB, 1000x1000, jamon-iberico-de-cebo-de-guijuelo-julian-martin.jpg [View same] [iqdb] [saucenao] [google]
14525919

>> No.14525934
File: 324 KB, 1125x1500, il_fullxfull.319243574.jpg [View same] [iqdb] [saucenao] [google]
14525934

>>14523301
Shrunken heads

>> No.14526062

>>14523301
landjaeger. Next question

>> No.14526104

>>14523301
your mother's twat

>> No.14526509

>>14523409

It's amazing

>> No.14528201

>>14523914
the thing you're talking about is kiełbasa myśliwska
that's the one that gets teeth chipping jaw breaking dry if you wait

>> No.14528258

>>14526062
Local German Brewery makes Pfefferjager. It's the best

>> No.14528280

>>14523309
this, i always order mine without the mcchicken sauce for this reason alone, i never eat them fresh, theyre always better just a bit stale.

>> No.14528283

Based delicious biltong poster

>> No.14528306

BIltong is pretty awesome, wanna try making my own when it warms up again but dunno what the best way to go about it is.

>> No.14528331 [DELETED] 

>>14528306
>cut meat thin
>spray with apple cider vinegar
>season
>hang in sun until desired dryness
>keep flies off
Easy.

>> No.14528347

>>14523309
>meat
>mc donalds
you can't have both

>> No.14528589

>>14523330
biltong what?

>> No.14529058

>>14523301
Cold smoked reindeer

>> No.14529246

>>14523301
do pork rinds count?

>> No.14529296

>>14528306
>when it warms up again
isnt it the opposite?

>> No.14529311

>mfw i make a trail broth out of some random stuff i find backpacking and some chunked-up biltong
good shit

>> No.14529322

>>14523301
How do these taste compared to jerky? Less salty and sugary I imagine. Is this something I'd have to make myself, or possible to find somewhere that sells it so I know if I'd liked it before I tried it out?

>> No.14529336

>>14529322
Depends on what you season it with. The biltong I've had is a bit more spice flavored, but you also get a great beef taste. Its more tender than jerky and usually sliced thinner. You're not eating hard leather like with jerky. I really like both though.
Usually there's no sugar in biltong which isn't a given for jerky. Just google biltong you can buy it on amazon, though I'm sure its not hard to make.

>> No.14529340

Drywors is KING

>> No.14529376

>>14529336
>hard to make
The hardest part would be seeing if I can find a place for it without bugs, but it was more about possibly wasting a bunch of meat if I didn't like it. Though I guess if I can't get a sample from somewhere I'd be wasting meat and money either way.

>> No.14529401
File: 805 KB, 960x540, file.png [View same] [iqdb] [saucenao] [google]
14529401

Pastourma

>> No.14529862

>>14523301
jerky's literally it though.
you want dried meat?
it's called jerky.

>>14523330
>biltong
hipster jerky.

>> No.14529871

>>14523301
Biltong, hunner pissent. Lots of places you can buy it too, they usually do venison as well as beef. Maybe Elk, all I'm saying is look into it.

>> No.14530187

>>14523330
Biltong is great, same answer here.

>> No.14530198

>>14529862
That's like saying all beef is steak, man

>hamburgers
Chopped hipster steak

>> No.14532160
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14532160

>>14528306

You'll need to either buy or make a Biltong Box. They're pretty simple, DIY home projects.

>> No.14532172

>>14523316
nice

>> No.14532512

>>14532160

>highschool woodship cabinet and a small fan

Wow.

>> No.14532525

>>14532512

End product is delicious, but if you really want to spend like 150 bucks on a box with a fan in it, you can buy them from various online stores. My cost was 12$

>> No.14532533

>>14532525

>im poor wahhhhhh dont but a 1400 dollar smoker you can just turn a clay pot into one

>> No.14532581

>>14523301
JERKY

>> No.14532611

>>14523302
Liquor store-pilled but not based unless we're talking about the xtra spicy kind

>> No.14532715

French saucisson

>> No.14532719

>>14532533
>getting this triggered over nothing

>> No.14532827

>>14532533
why buy a 1400 dollar smoker when you can just use your oven

>> No.14532834
File: 184 KB, 1000x817, UTB8Nd7oOiaMiuJk43PTq6ySmXXaY.jpg [View same] [iqdb] [saucenao] [google]
14532834

>>14523301
Dry-cured ham obviously. Jamon Iberico in particular.

>> No.14532837

>>14532827

>implying chicks arent impressed by top dollar spent on kitchen appliances

>> No.14532842

>>14523309
>>14528280
Why not eat them out of the dumpster you fucking animals?

>> No.14532845

>>14532837
>implying they know enough about cooking to tell them apart

>> No.14532850

>>14532845


I have fucked more puss on the basis of owning a dehydrator in ten years than you'll ever in 100

>> No.14532871

>>14532850
they probably think it makes cupcakes so whatever works for you bro

>> No.14532965

>>14532871

Shut the fuck up, or I will doxx you, find out where you live, and serve you the best fucking dehydrated food ever made. You will literally cum in your pants from my delicious dried meats. You will cry. You will realize what a worthless human being you are for not liking my delicious dried meats. Nigger.

>> No.14532972

>>14532965
>>14532871
>>14532850
>>14532845
>>14532837
>>14532827
>>14532533


Can you pair of autists stop shitting up my delicious dried meat snack thread and go meet up in a discord and start a tender loving gay relationship?

>> No.14532981

>>14532965
that sounds like a good time lets do it

>> No.14532992

>>14532981

Fuck off I am not gay, I am a fucking chad

>> No.14533000

>>14523301
Thai beef jerky?

>> No.14533002

>>14532992
theres nothing gay about two bros putting delicious dried meat in eachothers mouths

>> No.14533721

slinzega
like bresaola, but better

>> No.14533754
File: 393 KB, 1080x1080, slinzega.jpg [View same] [iqdb] [saucenao] [google]
14533754

>>14533721
forgot to add pic

>> No.14533909
File: 86 KB, 590x590, 690478cb03fbd3ccddfbf046bb1da202.jpg [View same] [iqdb] [saucenao] [google]
14533909

>>14523301
Well never liked dried meat but now it's Cabanoss or smoked reindeer, Cabanoss is mild and tasty, Reindeer is tasty and tasty :D moose is in between :D

>> No.14534207

>>14523301
your mom's poon

>> No.14534223
File: 72 KB, 750x750, culatello.jpg [View same] [iqdb] [saucenao] [google]
14534223

kneel to the culatello

>> No.14534235

>>14532525
you are a fucking liar. that plywood sheet alone costs upwards of $30+

>> No.14534237

>>14533754
>stale bread
>stale meat
yummmmm

>> No.14534259

>>14523352
i went to high school with a guy whose whole family hunted all the time and made their own jerky, he was always bringing it to school and sharing some with me, didn't have much flavorings and always tasted delicious

>> No.14534430
File: 186 KB, 1024x768, magret_seche.jpg [View same] [iqdb] [saucenao] [google]
14534430

Dried duck breast.
No special tools needed: put it raw in a lot of coarse salt, let it wait 24h in a fridge, rinse it and dry it with paper towels. Coat it with whatever spices you want, wrap it in a tea towel and let it rest 2-3 weeks in a fridge.

>> No.14534457

>>14534235
Do Americans Really pay upwards of $30 for a sheet of glorified particle board?

>> No.14534779

>>14534430
Magret séché. This is great in a salad.

>> No.14534817

>>14523310
no but I sometimes find stuff with only salt and pepper.

>> No.14535418

>>14534457
No, that guy is just a retard.
>>14523452
i love me some gabagool

>> No.14535440
File: 626 KB, 600x600, qweq.png [View same] [iqdb] [saucenao] [google]
14535440

I just want a little salami

>> No.14536270

>>14534457

Anon you should know there's two kinds of people.

There's a sticker on a car that says 90k.

Person 1: "D'ohkay, I'll pay that." and pays 90k.
Person 2: "Let's discuss this." They go into the salesman's office, and walk out having paid 78k.

12$ anon is person 2, and "you cant possibly pay less than 30 bucks per piece" anon is person 1. Don't be person 1, all salesmen want your fucking money and they'll take less just to make sure they get it.

>> No.14536569
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14536569

>>14523301
Pemmican

>> No.14536646

>>14523301
Biltong is pretty great honestly

>> No.14536693

>>14536569
That's just a suet block for birds.

>> No.14536816

>>14536569

isnt pemmican like animal fat and berries

>> No.14537097

>>14534430

I do that with pork tenderloin, the result is great. I wait 16 to 19 days depending on thickness. I've even made a rack to hang them with Lego technic bricks.

I've tried the following :
- Herbes de Provence
- Herbes de Provence with black perper
- steak rub (without salt or pepper)
- Cajun spices

I might try it with duck breast now.

>> No.14537137

>>14537097

coriander
salt and pepper (coarse and chunky)

>> No.14537259

>>14528347
Can in the UK, because we actually have laws that protect consumers lmao. The meat here is actually meat, wild I know.

>> No.14537299

>>14523301
beef pizzel dog treats

>> No.14537310

>>14537259

yeah for another year. Enjoy your chlorinated american food by brexiter bro.

>he has to eat american food because at least he's free

>> No.14538336

>>14536816
Meat, fat, and berries

>> No.14539029
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14539029

Can't beat the spiciness and chewiness of a nice Basturma