Advanderweide
FNG
- Joined
- Feb 16, 2022
- Messages
- 5
my butcher shop.. lol
Hank has some incredible recipes, to be sure. This one is very similar to the one from Charcuterie I posted above. I may try his version next time.
Any teriyaki sauce would be a good substitute. I have done that many time when I have no Yoshidas.I don’t think we have that sauce in Canada! Any issues with not using cure ?
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That does sound delicious! How spicy is it?
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I feel like a fatty cause my mouth is salivating just from reading the ingredients LOL definitely gonna have to try this one out.OK, I'll throw one out there.
This for 8 lbs of sliced meat, I hand cut mine about 1/4" thick.
For the marinade:
1 2/3 tsp Prague Powder (pink salt)
1 Tbsp garlic powder
5 tsp Black pepper
1/2 cup soy sauce
3 1/2 Tbsp liquid smoke
2 1/2 Tbsp Johnnys Seasoning salt
1 1/2 tsp crushed red pepper
1 Tbsp onion powder
4 Tbsp brown sugar
1/4 cup Yoshidas
6 cups water
I let the meat sit in this overnight. Drain it very well. If you like it peppery, add in as much ground black pepper at this point as you want and mix well. I don't use my smokers anymore, but dehydrate it at 110 degrees for as long as you like, it usually takes about 10 hours or so. Pull it out when it gets a bit leathery-like.
literally salivating just from reading this ingredients. I’m definitely just a fatty LOL I’ll give this recipe a shotOK, I'll throw one out there.
This for 8 lbs of sliced meat, I hand cut mine about 1/4" thick.
For the marinade:
1 2/3 tsp Prague Powder (pink salt)
1 Tbsp garlic powder
5 tsp Black pepper
1/2 cup soy sauce
3 1/2 Tbsp liquid smoke
2 1/2 Tbsp Johnnys Seasoning salt
1 1/2 tsp crushed red pepper
1 Tbsp onion powder
4 Tbsp brown sugar
1/4 cup Yoshidas
6 cups water
I let the meat sit in this overnight. Drain it very well. If you like it peppery, add in as much ground black pepper at this point as you want and mix well. I don't use my smokers anymore, but dehydrate it at 110 degrees for as long as you like, it usually takes about 10 hours or so. Pull it out when it gets a bit leathery-like.
I made a batch of this up, its got enjoyable heat on the back end but lacks initial flavor blast I like up front, I'll add in a generous amount of black pepper to this recipe in the future and try again, I do like that chipotle linger.
I can’t vouch for all brands, but liquid smoke is usually just condensed real smoke in water. Probably some preservatives in there to keep it safe, but it’s not a synthetic chemical to get the smoke taste. I honestly didn’t know that until about a year ago when they mentioned it in a recipe as basically interchangeable with smoking if you find a brand/flavor you like.I don't have my recipe handy, but I will say any recipe with liquid smoke is one I won't make. That stuff gives a taste I don't care for. I use a smoker for real smoke vs synthetic chemical.
Agreed. Liquid smoke is nasty.I don't have my recipe handy, but I will say any recipe with liquid smoke is one I won't make. That stuff gives a taste I don't care for. I use a smoker for real smoke vs synthetic chemical.
Funny…I used liquid smoke once. And only once!I don't have my recipe handy, but I will say any recipe with liquid smoke is one I won't make. That stuff gives a taste I don't care for. I use a smoker for real smoke vs synthetic chemical.
This is intriguing. How does the texture compare to a traditional jerky?Not a jerky recipe exactly, but similar. Once I started making biltong I haven't made another batch of regular whole-muscle jerky, still do ground jerky from time to time tho. I follow this recipe exactly with venison and it works great. Definitely worth a try if you're getting bored with jerky recipes. 50% weight loss will leave some chew in the middle and 65% it'll be dry all the way through.
Definitely softer than most homemade jerky. You can take it out it early and have the texture and look similar to bresaola, or keep it hanging until it gets really dried out and has that white sinewy look when pulled apart like jerky. I like right in the middle for snacking at home but will dry longer if its going with me on a hike or hunt. Heres a few pieces I just cut open today. The sinew looks like it would fight ya, but somehow the process softens it up a good bit.This is intriguing. How does the texture compare to a traditional jerky?