"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote in message newsp.svkczlzj21xk10@bobdello...
> On Mon, 15 Aug 2005 14:02:17 -0500, Dave Bugg > wrote:
>
> >> Put a piece of meat on a rack in the Sonoran desert. Put an identical
> >> piece of meat (sheltered) on a rack in an Amazon Rain forest - which
> >> will turn to Jerky?
> > Both. Time is the factor, along with air movement. Of course the Sonoran
> > desert will produce the best and quickest jerky
>
> Proof below:
>
> Sonoran-Style Marinated Pork
>
> This unusual recipe is half jerky and half grilled pork. Don't worry about
> exposing the meat to the air; the vinegar is a high-acid preservative.
>
> 10 Chiltepins (or more to taste), seeds removed and saved
> 10 dried red New Mexican chiles, stems removed, seeds removed and saved
> 3 large cloves garlic
> 1 teaspoon Mexican oregano
> 1 teaspoon salt
> 1/2 cup cider vinegar
> 1/2 cup water
> 1 small cabbage, chopped
> Juice of 4 limes
> 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin
> (for easier slicing, freeze the pork slightly, then slice)
> Corn or flour tortillas
>
> Boil the New Mexican chiles until they are soft. Add all the other
> ingredients except the pork, chile seeds, and tortillas and puree in a
> blender to make the marinade.
> Add the seeds to the chile marinade and marinate the pork in the mixture
> for an 1 hour. Hang the strips of meat over a clothesline in the sun and
> arrange cheesecloth around them to keep the insects away. Dry the meat in
> the sun for two days in dry weather and then refrigerate until ready to
> use.
> Grill the meat strips over mesquite wood for 1 to 2 minutes per side. Dice
> the strips and spread the meat over thin flour or corn tortillas.. Spread
> chopped cabbage over the meat and sprinkle lime juice over the top. Fold
> the tortilla in half and serve.
>
> Serves: 8
>
> --
> //ceed ©¿©¬

OK, this one looks interesting. A little scary, but interesting
none-the-less. As far as beer can chicken goes, I like it! I usually add
spices to the beer and I can taste in the chicken so it is reasonable to
assume that the steam is permeating the meat to some degree. My thinking
(and I am no scientist) is that after the collagen breaks down into fat the
meat loosens up a bit and thus allows the spiced steam to get into it. Does
this sound correct? This is just a hypothesis and I truly would like to know
since this thread has been most informative. It has been quite entertaining
as well I might add. I have lived in Texas all my life and it is definitely
true that it is awfully hot and Houston really sucks but I gotta say ... Ed
.... you are welcome to eat bar-b-que at my house any day but wiggling your
meat in my pit is absolutely NOT gonna happen! It would let the heat out.