Szechuanosaurus wrote: »
Tempted to try jerking in my oven first. Maybe get a dehydrator if I get into it. I get up at between 6-7am anyway, so if I did it on a Sunday I could put it in the oven first thing, be around to keep an eye on it and hopefully it'd be ready between 10pm and midnight. I'm pretty certain my oven can go to 90 and below. It has a fan assist option as well. Would it be a good idea to use the fan to help circulate the air better?
Cheezy wrote: »
How much do pork bellies usually cost in your neck of the woods?
Thegreatcow wrote: »
PREPARING THE JERKY – EQUIPMENT
Making Jerky does require a bit more effort in the equipment department as if you want it to come out somewhat resembling the nice thin strips of beef we’re all so used to seeing, it may be worth it to make an investment in some specialized drying equipment, nevertheless, you can still make do without it as we’ll discuss here. Method #1: Food Dehydrator
My preferred method above all others is using a Food Dehydrator, after trying out the other methods listed here, nothing else comes close to the results I get with it. The particular model I use is a Nesco Foods FD-61 500 Watt model.http://www.nesco.com/category_449f7f01f1ea/product_99de22215c0f/session_398c97595dc4/http://i102.photobucket.com/albums/m115/thegreatcow/Jerky/P7050110.jpg
It’s stupidly simple to use and you can expand it with more trays if you need. They make other models as well, basically making more powerful and larger variants other then the one I listed here. Not to deviate too much from the parent subject but in general if you’re in the market for a food dehydrator, shoot for at least 500 watts. The more wattage, the faster your items will dry and the better the unit will perform once you start adding extra trays. Higher end models can have as many as 30(!) trays as part of a single unit so if you’re hankering for some hard core dried fruit and meat production, investing in one of the higher end units may be worth your while.
Method #3 – Smoking
Unfortunately, this method while potentially being able to produce a wonderful smoked dried treat, has resulted in more destroyed pieces of meat than I care to admit. More a fault of my part and my equipment, smoking your jerky can lead to fantastic results but only if you operate under a ridiculously slim margin of parameters. Basically, like oven drying, using a Smoker requires you to adjust the temperature so it DOES NOT EXCEED 90-100 degrees F. If you let temperature get higher you’ll once again end up with leathery cooked skirt steaks that taste revolting and will certainly lead to no short amount of frustration believe me. Even the folks who wrote Charcuterie admit that they only can recommend one smoker that’s actually capable of “Cold” smoking or smoking at temperatures of 90-120 degrees. Unfortunately, said smoker is also pretty damn expensive as well. http://www.bradleysmoker.com/bradley-original-smoker.asp
So, in short, unless you’re using a sophisticated smoker that can operate at those temps reliably or are detail oriented to the point that you can manually adjust the temperature in an electric or charcoal smoker, avoid this prep method if you can. As far as estimated cooking times if you do decide to go with this method, it’s really hard to say. Officially jerky at this temperature should dry in about 6-12 hours but I’ve never really found out to be quite honest. Most of the time I got 2 hours in and found my meat completely destroyed by the over-hot temps inside the smoker. Ah well, I guess I’ll figure it out someday.
Now I suppose I should finally get around to preparing some Jerky eh? Onwards!!!
firewaterword wrote: »
Best use of the sticky function in internet history.
Now how about a recipe for ciccioli?
Superzero115 wrote: »
Confit de Canard Duck ConfitStep one
The cure! Green salt to be specific.
1/2 C. Kosher Salt
2 ea. Bay leaves, broken into pieces
2 tblspn. thyme, chopped
1/4 C. Italian Parsley, packed
1 tsp. Peppercorns, black
Into a spice mill or food processor, place the salt, bay leaves, thyme, parsley and peppercorns and process until well combined. The resulting mixture will be a vivid green, thus green salt. Set aside for later use.
The Duck! Because of the price of duck, duck fat and the overall convenience of chicken, I readily substitute chicken in place the duck leg-thigh combination.
Eight 8 oz. Whole duck legs
Green Salt, (recipe above)
Rinse the duck under cold water, pat dry and remove any excess fat. Trim away excess skin near the bottom of the legs and around the edges, leaving about 1/4 inch overhang of skin.
With the excess fat and skin, place it in a small sauce pan and render out as much fat as possible over the lowest heat possible. Save the fat for the confit or rillettes.
With the trimmed legs, weigh them to approximate the salt needed for the cure. 2 tblspns. per pound, roughly 1 tblsp per leg. Rub the salt onto all of the duck, a heavier amount on the thicker pieces.
Place flesh side up and in a single layer in a baking dish (with room to spare). Cover and refrigerate for 6 hours.
Eight 8 oz. duck legs, cured
6-8 C. Rendered Duck Fat, melted
2 ea. Bay Leaves
1 Bunch Thyme
Preheat the oven to 170 (this was the lowest temp. my oven would go) and make sure the baking rack is smack dab in the middle.
Rinse the legs under cold water and pat dry.
Now this next step can be skipped, but I think an overall better looking product if you do.
Into a large pan sear the duck legs, skin side down till golden brown and delicious. Transfer the legs to a 9-10 inch oven proof pot (cast iron, earthenware, etc.) Cover with duck fat, just enough to cover the legs, and add the bay leaves and thyme. (you can stack them two high if necessary). Heat over medium heat until the fat is warm and place in the oven with a lid and cook for 10-12 hours.
The meat should be fork tender and almost falling off the bone. Once tender, remove from the oven and let cool in the fat.
Remove the legs from the fat into a container, and strain the fat over the legs, being sure to be completely submerged in fat. Cover and refrigerate up to two weeks, six months if you remove the jus from the fat (collected at the bottom while cooking).
Put container into preheated oven until hot. Remove from fat, and enjoy. (save fat for later, of course)
Randall_Flagg wrote: »
there is a wikipedia article that is relevant to this thread
Sterica wrote: »
I know my last visit to my grandpa on his deathbed was to find out how the whole Nazi werewolf thing turned out.