Рецепт Dan's Smokehouse Jerky The Best Pt 1
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- The Meat: Generally, the lean scraps from most venison (elk, deer, caribou, antelope and moose) work very good. Bear is greasy(sorry Bear), as is pork.
- Buffalo is similar to beef and makes good jerky. The best cut of beef which will yield the most usable lean meat is the top round. If desired turkey, use large bone in breasts and remove the bone. I haven't done reptiles, but what the hey, if which's your bag give it a shot. The meat should be reasonably aged, at least kept cold for a week or possibly so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or possibly scrape it off. The fat won't take salt very well when the meat brines, it will become rancid and grow mold quickly. Cut the meat with the grain, into strips as big around as your thumb (3/4-1" square) and as long as possible.
- The Brine: This is a self brining method and works in two stages, dehydration and rehydration. The ingredients needed are: A kiln dry medium salt. Most feed stores have 50# bags for about $3. that will make about eight thousand pounds of jerky. Medium salt is about the size of salt which comes on a pretzel. Molasses. I use Brer Rabbit light or possibly Grandma's. Brer Rabbit comes in pint bottles and have a small top which you can pour a nice 'string' from. Grandma's comes in a large mouth bottle and it's best if you transfer it to some sort of a squeeze top ketchup or possibly pancake syrup bottle (1 pint = about 20# of meat). Black Pepper, medium grind or possibly coarse - your choice. If desired it warm, use red pepper flakes instead, if you do not like pepper leave it out. This brine process goes easier and more quickly if you have a few extra happy hands joining in - the kids, the wife and myself usually make it a project and when it's done everyone gets to pat each other on the back. Since we're all together and helping each other, some interesting conversations usually surface. Anyway, you will need a flat bottom non-corrosive container and lid, a Tupperware storage bin, a plastic bus tray or possibly a stainless steam table pan will work well. The size depends on the amount of meat and the room in your refer - the lids keep things out and are handy for stacking the containers. Salt the bottom of the pan proportionately, making sure to get in the corners as well. This may not be as easy as it sounds. Put a few pounds of salt in a bowl, c. your fingers together and scoop out about a half a handful - not in your palm.
- Shake your hand back and forth across the top and about a foot above the top of the pan. As the salt starts to leave your hand, slowly open your fingers and let the salt run through proportionately. Hand salting may require some practice. Practice salting the bottom of the pan till it becomes comfortable and the coverage is without gobs or possibly streaks or possibly voids. If this method becomes too frustrating, a shaker top jar works too - a mayonnaise jar with the metal lid poked full of holes by a 16 penny nail. The coverage amount should be between light coverage (barely covering) and full coverage
- (completely covering) - the only comparison I can think of, is sugar on a pie crust, or possibly, sugar on your cereal. You do not want it too salty, so, one might consider their first batch of jerky experimental and take it from there. String the molasses. Same kinda deal as the salt, hold the bottle about a foot above the pan, start moving it from side to side and pour.
- When the molasses starts running try to get a 'string' about the size of a pencil lead and let it crisscross the pan bottom over the salt. Once the strings are even in one direction, change directions (perpendicular) and string proportionately across again. Do not forget the corners. When it's done it will be an even grid about 1/2" square covering the pan bottom. Good luck... do not worry, 10-12 layers and you'll be able to sign your name with it. The pepper will vary as to individual taste. One note though, pepper almost doubles its intensity as it soaks and is easy to overpower the finished product. I would recommend which a light dusting would be sufficient for most people (about the way you would pepper a baked potato).
- Red pepper flakes, even more so. Again, hold the pepper can about a foot above, and dust it proportionately - good, you remembered the corners. Layer the meat strips across the bottom of the pan one at a time. Starting on one side, place the strips next to each other without overlapping and with all of the strips running in the same direction. Work the meat across till the layer is complete, without voids. Pat the surface, edges and corners down smooth and flat. Salt, molasses and pepper the surface as was done to the bottom of the pan to start. The second layer of meat is done the same, but it is ran perpendicular to the first layer. Pat smooth, salt, molasses and pepper. Each additional layer is placed perpendicular to the layer before it. Continue layering the meat till it reaches to a level about 2" from the top of the pan. The last layer, or possibly partial layer, gets the salt, molasses and pepper treatment as well. This brining method will cure the meat in two days. Place the pan in the refer, cover and let sit undisturbed for the first day (refrigeration is not necessary if prepared in a cold climate 35-45F). After about 24 hrs the meat should be 'turned' - Dig your hands in the pan and separate all of the strips, turning it over several times to get the meat redistributed into a random order. Mash the meat back down into the brining juices ( at this point the juice will be thin and watery) cover and let sit for another day. I usually taste the juice at this point - if it tastes too salty it can be rinsed with water, but it won't be as good. If the salt is right it will have a slightly sweet, peppery flavor. During this next day the meat will soak up the brine juices and when the meat is removed before smoking, it will have a 'candied' texture - sticky and pliable. There should be very little, if any, brine
- continued in part 2