Well here we go!

Here I am trying several new ideas for making jerky and discovered a few more don'ts.

In the previous thread I pointed out when doing anything with the dryer must avoid corn syrup.

Today I am trying to trying to make a new kind of jerky, I started with Chip Steak, the same kind of steak that is used in cheese steaks, apparently slicing the meat paper thin is just a mess in the wrong direction.

Wet - ingredients

1 TBLS Wrights Smoke
1 Cup Heinz Chili sauce (some corn syrup)
1/4 cup Worcestershire sauce
1 Tlbs Heinz Malt Vinegar

Dry ingredients
2 TBLS Sea Salt
1 TBLS brown granulated sugar
1 Teaspoon Red Pepper flake
1 TLBS fresh crack pepper
1 TLBS fresh white pepper


drensch meat in the wet for a overnight fullly coated.

Lay flat each peice in the dry (one side) and put on the tray.
spread dry around when placed on the tray.

Dry for 5 hours. Me thinks...

http://i250.photobucket.com/albums/gg275/MarkSwarbrick/DSCF2644.jpg

Nix the sea salt -waaaay over the top. ouch ouch....

cut 1/2" thick round steak into strips 1/4" wide and 1"-6" long. Cut off ALL fat. Put it in a bowl, add 2 tsp. of liquid smoke and then pour in soy sauce until all of the meat is covered. Put a lid on the bowl, shake it a few times and put it in the fridge overnight. Put it in the dehydrator the next day and dry until it will bend stiffly with a white line across it. I've tried alot of seasonings and so far we've always returned to this as the flavor we like the best.

geek

cut 1/2" thick round steak into strips 1/4" wide and 1"-6" long. Cut off ALL fat. Put it in a bowl, add 2 tsp. of liquid smoke and then pour in soy sauce until all of the meat is covered. Put a lid on the bowl, shake it a few times and put it in the fridge overnight. Put it in the dehydrator the next day and dry until it will bend stiffly with a white line across it. I've tried alot of seasonings and so far we've always returned to this as the flavor we like the best.

geek

Jim, that's somewhat similar to what I have been doing for the last couple of years... Now I am finding the fountain of youth - Jerky Chili!

**My wife says the chili is over the top, so I guess I have to cut it and add water.

Jim, that's somewhat similar to what I have been doing for the last couple of years... Now I am finding the fountain of youth - Jerky Chili!

**My wife says the chili is over the top, so I guess I have to cut it and add water.

Cool! Sounds good.

geek

I hope you made enough for everyone. :D

When the recipe gets right.. You just might!

:D :D Yay! Jerky! :D :D

In the previous thread I pointed out when doing anything with the dryer must avoid corn syrup.


Actually, IMO doing anything period, you should avoid corn syrup. That stuff is nasty and used to be thrown out as it has no value. Now they put it in everything. Thanks for that recipe. I tried it and it's a huge improvement over my old one.

It is scary what you find HFCS hiding in.....the nice thing is I can get ketchup, BBQ sauce and more at Trader Joe's without it! Corn syrup loves to hold onto moisture - so while it will dry eventually you run a risk of the item getting a 'burnt' flavor due to having to dry for a lot longer.
Overall, if you can avoid it, do. You won't miss it :D

I often wonder if the HFCS is more of an American thing. I just took a look at several BBQ sauces and the Heinz Ketchup in my fridge and none of them contain HFCS. All those things have to be listed on the package here. However, things like Stove Top Stuffing mixes contain HFCS to keep the product softer.

HFCS doesn't produce a burnt flavor from needing more time to dry Sarbar... burnt flavor comes from a variety of other sources... like over-cooking certain items (garlic for example) or running the dehydrator on too high of a temperature (160°F) for something that should be dried at a lower temp (or in other words... not being patient).

You should avoid HFCS - the only thing I use that contains it is the Stove Top and then that is only maybe once or twice a year. It's additives like HCFS that are used to prolong shelf life and enhance the texture of things like the stuffing that are contributing to the health problems North Americans face. It's one of the main reasons I choose to cook and dry most of my own foods - I like to have control of what my family eats. Gosh - I sound so.... 1950's.

Sorry Laurie, you are wrong there..but hey, you live in Canada where HFCS is not sponsored by the Gov't apparently. In America corn has been subsidized for a long time - a big reason so much corn syrup is used. It grows plentifully here as well. America is the only country in the world that uses HFCS in the amounts we use here. Again, it is cheap, plentiful and why use sugar if you can save money. Now though, with the back lash currently at work (and rising corn prices as well in the past couple years due to corn being used for fuel) we are seeing less HFCS being used and sugar is making a comeback.
Corn syrup is VERY notorious for taking longer to dry, no matter what the temp setting is.
This is very noticeable when people dry two jars of pasta sauce: one with sugar, one with corn syrup. The corn syrup one will nearly always have issues - taking longer to dry at the same temps. It consequently gets a bitter/burnt flavor where the natural version of the sauce does not.

Gosh - I sound so.... 1950's.

The 1950's in America were the start of big time packaged convenience foods for house wives. The end of WWII brought the big companies into the food world with boxed, frozen and canned items galore. It also brought in the era of the large supermarkets, cars to pick up easy food and leisure time. The 1950's were not as wholesome as we'd like to think they were :rolleyes: Betty Crocker cookbooks of that era show just how bad they ate...lol!

And just what is it that I am incorrect about? I didn't say it didn't take a long time to dry... I said it didn't produce a burnt flavor - and it doesn't. If you are getting a burnt flavor it is because of setting the dehydrator too high for the product or causing problems with how you cooked the food in the first place.

back to the topic at hand... sort of....

Wise Old Owl - I got your package... we are headed up north in a few weeks and will try it out then... I totally love the idea with the straw!

Sorry Laurie, you are wrong there..but hey, you live in Canada where HFCS is not sponsored by the Gov't apparently.

WOW!!! Thanks Sarbar for pointing out discrepancies on such an important topic. . . You just saved the world!!!

back to the topic at hand... sort of....

Wise Old Owl - I got your package... we are headed up north in a few weeks and will try it out then... I totally love the idea with the straw!


Very Cool!

Down with Corn Syrup!

Futher testing

Ingredients:
· 1 pound top round steak, trimmed and cut into long thin strips
· 1/2 cup Premium LP Worcestershire sauce
· 1/2 cup soy sauce Kikkoman - NOT La Choy, its worth the .40c
· 1/4 cup brown sugar
· 2 teaspoons fresh ground black pepper
· 2 teaspoons ground dried red chili
· 1 teaspoon crushed & dried red pepper seeds (like on Pizza)
· 1 teaspoon onion powder
· ¼ cup of Bulls Eye Hickory (no Corn Syrup)

Trying to get the heat up and get a savory flavor.

Alternate ideas include
adding garlic
adding Malt Vinegar

Turkey sausage sliced thin, soaked in merlot, hot sauce and cayenne pepper. About 9 hours later and you got sumptin that'll make you give the katadyn hiker a workout.

Turkey sausage sliced thin, soaked in merlot, hot sauce and cayenne pepper. About 9 hours later and you got sumptin that'll make you give the katadyn hiker a workout.

Wow! .................

omg that sounds yummy!

Futher testing

Ingredients:
· 1 pound top round steak, trimmed and cut into long thin strips
· 1/2 cup Premium LP Worcestershire sauce
· 1/2 cup soy sauce Kikkoman - NOT La Choy, its worth the .40c
· 1/4 cup brown sugar
· 2 teaspoons fresh ground black pepper
· 2 teaspoons ground dried red chili
· 1 teaspoon crushed & dried red pepper seeds (like on Pizza)
· 1 teaspoon onion powder
· ¼ cup of Bulls Eye Hickory (no Corn Syrup)

Trying to get the heat up and get a savory flavor.

Alternate ideas include
adding garlic
adding Malt Vinegar

This was better than the first, which proved too salty, this worked as savory and mildly hot. It did not steal the steak flavors. Looking back I think I would reduce the brown sugar and increase the Bulls Eye, or use Bulls with brown sugar.

Originally Posted by Wise Old Owl http://www.whiteblaze.net/forum/wb_style/buttons/viewpost.gif (http://www.whiteblaze.net/forum/showthread.php?p=895744#post895744)
Futher testing

Ingredients:
· 1 pound top round steak, trimmed and cut into long thin strips
· 1/2 cup Premium LP Worcestershire sauce
· 1/2 cup soy sauce Kikkoman - NOT La Choy, its worth the .40c
· 1/2 cup of Bulls Eye Hickory (no Corn Syrup)
· 1/4 (less than) cup brown sugar
· 2 teaspoons fresh ground black pepper
· 2 teaspoons ground dried red chili
· 1 teaspoon crushed & dried red pepper seeds (like on Pizza)
· 1 teaspoon onion Minced
· 1 tablespoon Crystal hot sauce

Soak in the fridge for an hour
Take a teaspoon taste as that is exactly how the jerky will come out.

Trying to get the heat up and get a savory flavor.

Alternate ideas include
adding garlic
adding Malt Vinegar or Cider Vinegar

surprising flavor and lasting after taste, no way near Slim jim in terms of heat, and you can still taste the meat.

Wow did i kill a new thread for 7 days?

lol... going to have to try your jerky recipe (the last one - but I'd make it hotter because I have these wicked Italian hot peppers that my friend Antonietta gave me - and they are just begging to be in something)

there... thread not dead :)

apples, kiwis and scrambled eggs.

lol... going to have to try your jerky recipe (the last one - but I'd make it hotter because I have these wicked Italian hot peppers that my friend Antonietta gave me - and they are just begging to be in something)

there... thread not dead :)

ohh Ok don't know what to say -- working on the next experiment.

what's the next one? I'm drying a smoothie at the moment. Will get back to you all on the results.

:DSomething with bacon....:banana

:DSomething with bacon....:banana


NOM!!! :banana