Jerky

Discussion in 'Camp Cooking' started by 45man, Aug 20, 2019.

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  1. Sep 4, 2019 #41

    bud in pa

    bud in pa

    bud in pa

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    I usually use salt and cayenne pepper and put it in the oven on the warm setting with the door cracked for at least 12 hrs. Lasts forever.
     
  2. Sep 4, 2019 #42

    Stophel

    Stophel

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    I should make up some more beef jerky. I haven't done it in a long while. My kitchen facilities here are not exactly spacious, so it's kinda awkward cutting up all that meat, so I've avoided doing it. (plus, it takes a LOT of meat to make a little jerky!)
     
  3. Sep 4, 2019 #43

    Oldbear63

    Oldbear63

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    (Assuming you believe in deep time and evolution) Humans have been cooking food over fires for perhaps 3 million years, so we have been well exposed to these chemicals for a looooong time. Any animals that might be used for testing (for carcinogens) haven't been cooking food over campfires for very long (if at all). So, all the nasty sounding chemicals that we expose ourselves to from cooking (and BBQ, and hickory smoke flavoring, and tobacco smoke, and marshmallow roasting, and anything flavored with caramel, and anything baked in an oven until brown, and coffee.... etc.... ) contains chemicals that humans are well adapted to.
     
  4. Sep 4, 2019 #44

    sussexmuzllodr

    sussexmuzllodr

    sussexmuzllodr

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    Hey 45,
    I use a simple brine recipe of teriyaki, soy sauce, sea salt, Italian spices, brown sugar.
    It gives it a candy like flavor.
    Experiment with quantities
    3 hours in a new wave table top infrared cooker then into vacuum bags and into the freezer for good measure.
    The great kids clean me out every year.

    SM
     
  5. Sep 4, 2019 #45

    sussexmuzllodr

    sussexmuzllodr

    sussexmuzllodr

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    Tennegun,love your listed quote. Is it yours or a quote from someone who was famous in history?
    Sm
     
  6. Sep 4, 2019 #46

    sussexmuzllodr

    sussexmuzllodr

    sussexmuzllodr

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    I believe the use of salt helps to draw moisture out of the meat.


    Sm
     
  7. Sep 4, 2019 #47

    sussexmuzllodr

    sussexmuzllodr

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    I think the internal dispositions of folks back then were very used to what they consumed daily.

    SM
     
  8. Sep 4, 2019 #48

    azmntman

    azmntman

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    One of my best dogs, Jane, a German Shepherd, once grabbed an entire whole elk liver out of a pot of water on the stove. Took us HOURS to determine had happened to it. Never thought she could do it (not a drop of blood anywhere) let alone eat the entire liver in a single sitting. Found out that evening as wife sat on couch where the blood spot was. She did eat her regular dinner too. (the dog, wife too grossed out).

    My dogs have never got sick from wild meat but table scraps can cause tummy trouble
     
  9. Sep 4, 2019 #49

    Brokennock

    Brokennock

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    Great topic. Does anyone have a brine recipe that enhances or strengthens the flavor of the beef? I get tired of all the soy sauce, teriyaki, and candy like flavors. I'd like to make some jerky that just tastes like a good roast beef or steak, that imparts a good beef flavor when used in a soup, or at least doesn't impart other flavors. Smoke I like, beef I like, the rest,,,,,,,
     
  10. Sep 4, 2019 #50

    tenngun

    tenngun

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    The mushroom sauce/ketchup on the Townsend cooking vids on you tube brings out a rich beefy flavor. I’ve marinaded meat before cooking in it and a bit of Chianti wine and olive oil.
    Made in to roast beef but I’ve not tried it with jerky but I bet it would work.
     
  11. Sep 4, 2019 #51

    tenngun

    tenngun

    tenngun

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    Not sure which one your referencing. I use quotes, and paraphrase them and make up one or two myself....after all I’m a legend in my own mind.
     
  12. Sep 9, 2019 #52

    renegadehunter

    renegadehunter

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    I make jerky quite a bit, but with a smoker. A lot of the time I make hamburger jerky with a jerky shooter since my 5 year old can eat it better that way. No matter the brine, I always add a bit of cure salt to the brine. Cure salt I thought supposedly kills any bacteria present? Doesn't take much of it, I do about a 1/4 teaspoon per pound. Depending on the brine it will sit for 12-24 hours, in a stainless bowl with a lid in the fridge. The meat always turns from the raw red color to a light brown color with the cure salt added. I don't refrigerate it once smoked and it has always been fine, but it only takes us about two weeks to eat it. Smoker gets to about 165° and it takes about 12 hours depending on ambient temperature. I do two pans of chips right at the very beginning when it accepts smoke the best.
    Before I had a smoker I used a dehydrator and always kept that stuff in the fridge, but just because in my mind it wasn't smoked and I thought it needed to be. I believe the brine was water, liquid smoke, Morten's smoke flavored salt, a bit of Worchester, and some brown sugar. Only had to sit in the brine about 12 minutes, brine was pretty concentrated. I don't recall any of that ever going bad in the fridge, but again it only lasted a couple weeks at most.
     
  13. Sep 10, 2019 #53

    tenngun

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    Salt will kill bacteria but has to be pretty high. Bacon sold in refrigerated section doesn’t have enough salt to kill bad little guys.
    Salt pork or fish you lay an layer of salt pack in the meat and repeat. Lots of salt. Brine solutions are salty enough to float an egg.
    Salt levels are why the Dead Sea is dead.
    But if you have salt levels high enough to kill bugs you can’t eat it without soaking. And that makes poor jerky.
     
  14. Sep 10, 2019 #54

    Ames

    Ames

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    Try adding onion powder. Or toasted granulated onion. Powdered mushroom too. And don't overlook a red wine reduction addition to the brine. Many avenues here.
     
  15. Sep 11, 2019 #55

    Stony Broke

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    I think making jerky with hamburger might scare me a little, as I would think the fat content would probably end up rancid before long. I try to remove even tiny spots of fat from the meat before I process it.
     
  16. Sep 11, 2019 #56

    tenngun

    tenngun

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    A little fat in your jerky can go rancid and mold.... the only cure is to eat it before it happens :)
     
  17. Sep 12, 2019 #57

    smo

    smo

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    I use equal amounts of Dales or Moore’s Marinades ( Moore’s is less salty too the taste) Soy sauce & 1/2 the amount of Liquid Smoke.

    16 ozs Dales,16 ozs Soy & 8 ozs of Liquid Smoke for an example.

    Slice beef , deer or your choice of meat , soak in the solution over night in the fridge.

    Place meat on dehydrator trays , apply salt , pepper too taste.

    I use very little salt at this point, pepper can be red or black depends on your taste preference.

    I’ve used Cajun seasoning mixes too add a little different taste....

    Usually about 7-8 hours on the dehydrator get er’ dun.

    Don’t let your tongue slap your brains out gnawin’ on it!
     
  18. Sep 13, 2019 at 2:02 PM #58

    Loyalist Dave

    Loyalist Dave

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    Ah, but it's also well documented that the disease would hit areas almost simultaneously, which even if every person at the table ate undercooked hog..., the symptoms would not be expected to present in that manner. England in the 15th Century was also not a large consumer of swine, and the death toll outstrips the swine consumption, not to mention that about 10,000 cases of trichinella are diagnosed world wide today on an annual basis, and it is not nearly as fatal as "the sweating sickness" was, even in areas where there is little if any treatment. It is suspected either a mutated form of influenza, or another virus that simply burnt itself out by destroying it's host population too fast, is the culprit.

    LD
     
  19. Sep 13, 2019 at 2:10 PM #59

    Loyalist Dave

    Loyalist Dave

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    Yeah, mix up the saltwater solution for prepping your beef for the dehydrator, and dissolve into that salt water solution a cube of beef bouillon, or try some "better than bouillon" product in the solution, and nothing else. ;)

    BOUILLON BETTER.JPG

    LD
     
  20. Sep 14, 2019 at 1:52 PM #60

    45man

    45man

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    True and I use venison that has all removed. Deer fat is the worst thing ever.
    Now my little one, Pekinese, can't take any red meat at all. I made plain dried jerky for her and she loves it but gets the runs. Even a few tiny pieces of burger from the table affects her. But pieces of a hot dog do not. My daughter makes chicken jerky for her dogs and gave me a bag that is OK. She bought a meat slicer for it but I will not use mine because of contamination. She dries at 160 degrees for 4 hours, then bakes in the oven at 285 degrees for 25 minutes. Kills nasties. Mai-Ling loves it and if I go to the fridge she is right there.
     

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