Monday, February 23, 2015

Next Up: Beef Jerky


8 comments:

Robin Vossen said...

Cant wait

Joshua M said...

This is why I like you. You always appeal to my animalistic urges. I always use an oven and marinate my beef over night in a marinade that at least has some Worcestershire sauce. I am interested to know how you makes yours as well.

Allieinsa1 said...

Chef John try this, it’s called Biltong..

Take a cut (or several) of eye of round meat, 8 inches long, 3 inches wide and 1 inch thick, marinade for 15 min in a 2 thirds brown vinegar and 1 third white vinegar mix.

Depending on how many pieces you make just make sure that all meat is covered and move meat around occasionally.

Lay meat on a counter and liberally sprinkle with sea salt, “freshly ground” black pepper, than lightly sprinkle with All Spice.

In separate flat container have ready “freshly ground” Coriander, I grind up some in the coffee grinder.

Lay meat in Coriander and press down (on both sides)

Hang meat up to dry in clean cool aria for 2 weeks…

Think Jerky, but done rite…

Albert

Rich said...

Will the jerky be beefy?

Elizabeth Ellis said...

Will this work with turkey as well as it does with beef?

Chef John said...

Not sure as I've only done beef.

Salvatore Scotto said...

Could you try making a dutch crunch bread?I'm going to try out this jerky recipe this weekend, I'm very excited!

Arnold Lindon said...

This is just like my recipe but try 1cup if red wine with it you will be surprised.