Why not just use beef you asshole?

"Steve Wertz" > wrote in message
...
> The boss keeps raving about the deer jerky I made (it was his deer
> I made it out of) and asked me to write down my method so he could
> try it at home. And since we discussed it here too (in
> cooking-chat), I'll post it for all.
>
> -sw
>
> Trim meat of all visible fat, gristle, and sinew. Slice meat
> about 1/4th" thick, as evenly as possible, and with the grain (not
> across the grain). With venison it may be hard to tell which way
> the grain is running since it is very finely grained. A good rule
> of thumb is that the grain runs parallel to any sinew. Partially
> freezing meat helps make the meat easier to slice thinner and more
> evenly.
>
> Marinate the sliced meat for 1-8 hours (depending on strength of
> marinade) in any combination of the following ingredients:
>
> Water
> Soy sauce
> Worcestershire sauce
> Sugar (not much, of any)
> Tabasco
> Black pepper
> Crushed red pepper flakes/seeds
> Teriyaki sauce.
> Smoked salt (available in the bulk spice section of Whole Foods)
> Liquid smoke
> Onion powder
> Garlic Powder
> Salt
>
> Do not use any sort of oil or fats in the marinade.
>
> Whichever ingredients you choose, make sure that it is somewhat
> salty. Using soy or Worcestershire makes the meat salty enough
> without adding additional salt. Most marinades will require the
> addition of some amount of water to thin them down as the
> ingredients used are usually pretty potent by themselves.
>
> The marinade only needs to barely cover meat. Stir several times
> during the marinating. The time needed to marinade will be
> dependent on the thickness of the meat and the strength of the
> marinade. A good way to test your meat is to fry a piece of it in
> a hot skillet to see what kind of flavor the end product will
> have. Note that the meat will shrink 70-80%, so flavors will
> concentrate in the end-product. If the meat is too salty or
> pungent, you may rinse off the meat and let soak in water for a
> few minutes.
>
> Strain the marinade from the meat using a colander or wire mesh
> strainer. Toss the meat with any extra coarse ground pepper or
> red pepper flakes (if using) at this time.
>
> Spread meat flat on wire racks over cookie sheets or cake pans !V
> anything that has low (or no) sides to promote air circulation.
> The meat should not be overlapping and should not be touching
> other pieces. You!|ll probably need several racks/pans to spread
> out the meat. If you still want to add any extra pepper/red
> pepper, shake it on now.
>
> Place racks in a *low* oven. Some ovens may only down to 180-200
> degrees. This is too hot. You want the temperature in the oven
> to cycle between 140F and 150F. 140 is considered to be the
> temperature at which prevents bacteria formation, and anything
> over 155 or so will cook the meat and leave you with crumbly,
> tough jerky.
>
> Pans may be placed on both oven racks at the same time, but switch
> the pans between oven racks every couple hours to help them dry
> evenly. Turn each piece of meat over after 2-3 hours. You
> usually only need to turn it once.
>
> Some ovens have vents that vent to the stove top. I place an
> electronic probe thermometer in this vent to monitor the oven
> temperature. If this is not possible, then use an oven
> thermometer inside the oven. You could even use a meat
> thermometer placed on one of the racks since the oven temps will
> not be very high.
>
> The oven should also be vented on the front side. The 3-4!¡L gap
> where most oven doors rest is too wide. The oven will cycle
> on/off too often if you leave the door in this position. I place
> a wooden spoon in the oven opening and close the door on it. This
> leaves a less than 1!¡L gap to allow moisture to escape. If you
> have a convection (fan) feature in your oven, use it. If you have
> an electric oven that allows you turn on both top and bottom
> elements at the same time (without reaching broiling
> temperatures), use both elements.
>
> Jerky will be dry enough in 10-18 hours, depending on thickness.
> The meat will be noticeably smaller in 4-5 hours and will look
> dry. It probably isn!|t dry yet, despite how it looks. Jerky
> should still be pliable, but not crumbly when finished. Some
> pieces of meat may finish sooner than others. You can remove
> these and allow the remainder to dehydrate longer. It!|s better to
> under-dry than to over-dry. Knowing when to remove it just takes
> some experience. Note that the meat will continue to dry slightly
> after taken out of the oven.
>
> When you think it!|s done, let the racks sit on the counter for
> 30-60 minutes, then place the jerky into a zip-lock bag and put
> them into the fridge overnight. This will help the remaining
> moisture in the meat even out and come to the drier surface of the
> meat. Jerky right out of the oven will be very dry on the
> outside, and slightly moist on the inside. So let it rest in the
> fridge to stabilize the moisture.
>
> If your jerky is still too moist the next morning, keep it
> refrigerated at all times and eat it quickly, or you can dry it
> further in the oven. Storing any home made jerky in the fridge
> isn!|t a bad idea. It warms up quickly when taken out of the
> fridge. Large amounts can be frozen. How long your jerky will
> last is dependent on many factors and beyond the scope and
> liability of these instructions. If you!|ve done it right, it
> shouldn!|t last long anyway.
>
> Good Luck.
>
> Steve Wertz
> November 16th, 2006

Theoric The Squinter wrote:
> Why not just use beef you asshole?

How stupid can you get and still manage to use the internet? With
brains, you might have figured out that shooting cows is frowned upon.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

"Jerry Avins" > wrote in message
...
> Theoric The Squinter wrote:
>> Why not just use beef you asshole?
>
> How stupid can you get and still manage to use the internet? With brains,
> you might have figured out that shooting cows is frowned upon.
>
> Jerry
oh. you make sense. shooting cows is frowned upon. i shot the bull once.
in fact i shoot the bull very often. too bad you don't get it you road kill
chasin' jackass.

"Theoric The Squinter" > wrote in message
...
> Why not just use beef you asshole?
>
> "Steve Wertz" > wrote in message
> ...
>> The boss keeps raving about the deer jerky I made (it was his deer
>> I made it out of) and asked me to write down my method so he could
>> try it at home. And since we discussed it here too (in
>> cooking-chat), I'll post it for all.


Sorry..Assholes just wouldn't taste right....Stupid !..

--
Bigbazza (Barry)..(The Boy from Oz)