5punk

Jerky (beef, horse, deer, whatever)

Ingredients:
~1kg brisket

Marinade:
160ml soy sauce
160ml Worcester sauce
2tbl honey
2tsp black pepper
Sriracha to taste (or dried chilli flakes)
Little bit of liquid smoke if you have it.


Method:
Get slab of brisket, remove all the fat and connective tissue you can.

Stick the brisket in the freezer for an hour or 2 to firm up but not freeze.

Mix all the marinade ingredients together, tasting to check for spicing (it'll taste of spicy evil)

Remove the brisket and slice into 5-6mm strips, following the grain (if you go across the grain it'll fall apart too easily)

Put all the meat in with the marinade and stir well, refrigerate over night.

Remove the jerky to be from the marinade and pat it dry with some kitchen roll.

As far as drying goes, the method I tend to use is:

Clean the wire racks of the oven until they're actually clean, then lay your jerky out on the racks with a little space between.

Turn your oven to the lowest possible temperature where it feels warmish but not hot, and the fan is running.

Throw jerky on trays into oven, then prop the door open a little so the moisture can escape. (A little wad of tin foil works nicely for this)

Wait 8-12 hours, check occasionally, the jerky doesn't want to feel like it's cooking, just drying out.

Once it's all pleasantly dry, leave in the turned off oven for an hour or so to cool down.

Store in a sealed something and eat.

I was going to try this using the oven method, but then Mrs. J told me she owns a dehydrator so I'm going to try that. Unfortunately it's still with her parents so I have to cancel my beef-buying plans for this weekend.

Fancy! Also suggest mentioning it to your dad, no doubt an elaborate and complex smoker would appear.

Dr. kitteny berk wrote:Fancy! Also suggest mentioning it to your dad, no doubt an elaborate and complex smoker would appear.

My dad got interested in smoking fish for awhile. A smoker appeared. It's not been used.

Dr. kitteny berk wrote:Fancy! Also suggest mentioning it to your dad, no doubt an elaborate and complex smoker would appear.

Ooh, good idea. I could try using our mock Oklahoma barbecue, it doesn't have the big smoker thing attached but we accidentally made smoked sausages last time by leaving them in for too long. I doubt it'll work on beef though, but I'll give it a try.

Mr. Johnson wrote:I was going to try this using the

Spoiler:

oven

method, but then Mrs. J told me she owns a

Spoiler:

dehyd

rator so I'm going to try that. Unfortunately it's still with her parents so I have to cancel my

Spoiler:

beef

-buying plans for this weekend.

What I saw when I read this post.

Tried out Berk's recipe with successful results, here are some pictures:

The butcher only had frozen brisket, and I was too impatient and ended up cutting off a bit more meat than was necessary, it wasn't much but next time I need to let it thaw longer.



Regardless, I turned that into this:



Which I marinated overnight:



This morning I put it all in the dehydrator:



And a few hours later there is tasty dessicated meat:

Woo!

Now do it with horse!

Not a bad idea, my butcher has horse and jerky is probably the only thing it's good for. (and stew)

I got some horse jerky a few months ago, worked quite nicely because of the fine grain and how lean it is.

Win!

Stellar pans are now fully Berk approved!

Managed to kill the non stick on my frying pan, emailed them with a photo. No questions asked, replacement in the post.

Dr. kitteny berk wrote:Win!

Stellar pans are now fully Berk approved!

Managed to kill the non stick on my frying pan, emailed them with a photo. No questions asked, replacement in the post.

you should set up a thread for all the stuff you have destroyed, "does it blend style"

We can add to that list someone from my work: Got a washable keyboard which declared itself suitable for any type of cleaning machine



So they put it in an autoclave

It didn't survive and I think the company sent them a new one

harbingerIdeath wrote: you should set up a thread for all the stuff you have destroyed, "does it blend style"

I suspect a thread of things I've not destroyed would be easier.

Today I'm making haslet from a pig's head, because I can.

Would it not be a better idea to make a pig-pirate-zombie?

Yeah, but I'm out of eye of newt

http://www.yasalamcooking.com/chicken-kabsa/

Made that for dinner, not bad at all.

Finally, I have perfected sweet and sour sauce (ish) excuse the odd measurements, I was using a 1/3rd cup measure for everything

Ingredients:
75ml Rice vinegar (white wine works too, just less well)
75ml Ketchup
85ml Dark brown sugar (honey or golden syrup work fine)
1.5tsp cornflour
Water, maybe.

Method:
Put vinegar and cornflour into a small pan, whisk until fully mixed, apply to decent heat.

Add Ketchup and Sugar, whisk like a bitch and bring to a boil.

It should thicken and go pretty clear, much like Chinese soy sauce, if it's too thick, add a bit of water.

my sweet and sour is very similar, i dont have measurements though i just stir it together untill it looks/tastes right

i use:

vinegar (any that's knocking about)
tomato puree (can substitute for ketchup or some such)
sugar (again what ever is in your cupboard, usually white for me)
soy sauce (shockingly what ever you have to hand)

and if i have some a bit of pineapple juice

mine is possibly a bit runnier than what you get from a take away but just chuck everything in a wok before you serve it and stir around and you have sweet and sour whatever fuds.

never thought of adding the cornflour which would give it that thicker consistency but take the simplicity of chucking everything in and stirring away as that would just be a lumpy mess, so will possibly give yours ago if i fancy it as a dipping sauce on the side