One of the more delicious things in life is beef jerky. However it is extremely expensive to buy in packets, a 25 gram bag costing almost £4. As per usual I set out to conquor the market by producing my own more cheaply.
This recipe was devised by me in its entirety using basic principles of molecular gastronomy in curing and fermentation as well as osmosis. Essentially pre-curing the meat is the trick to getting beef jerky, following that is getting temperature and drying time right. You'll have to experiment the first few times you do this but with these guidelines you sound have jerky that tastes life our of the packet in no time.
Ingredients:
As much lean beef without sinew as you would like to make jerky (must have no fat whatsoever as it will go rancid)
Salt
Powdered paprika (strong)
Pepper
Buffalo wing sauce/BBQ sauce
Method:
1. Slice the beef about the thickness of thick cut bacon.
2. Rub generously with salt and powdered paprika and pepper to form a thick crust.
3. Leave this on a wire rack over a drip pan to dry out the meat - water will collect in the drip pan and the crust will go soggy.
4. After 12 - 24 hours wash off the crust with SALT water - if you use unsalted water the meat will absorb the water and the process will be wasted.
5. Marinade with Buffalo wing sauce or BBQ sauce as you like and leave again overnight.
6. After 12 - 24 hours, wash off again with salt water - but gently - leave some off the sauce on the meat.
7. Put on a wire rack over a drip pan and put in your aga's warming oven (or normal oven) at 70 degrees centigrade for about 8 to 12 hours.
8. - remove, allow to cool and store/eat/ go nuts and make a Lady Gaga dress replica.
This recipe was devised by me in its entirety using basic principles of molecular gastronomy in curing and fermentation as well as osmosis. Essentially pre-curing the meat is the trick to getting beef jerky, following that is getting temperature and drying time right. You'll have to experiment the first few times you do this but with these guidelines you sound have jerky that tastes life our of the packet in no time.
Ingredients:
As much lean beef without sinew as you would like to make jerky (must have no fat whatsoever as it will go rancid)
Salt
Powdered paprika (strong)
Pepper
Buffalo wing sauce/BBQ sauce
Method:
1. Slice the beef about the thickness of thick cut bacon.
2. Rub generously with salt and powdered paprika and pepper to form a thick crust.
3. Leave this on a wire rack over a drip pan to dry out the meat - water will collect in the drip pan and the crust will go soggy.
4. After 12 - 24 hours wash off the crust with SALT water - if you use unsalted water the meat will absorb the water and the process will be wasted.
5. Marinade with Buffalo wing sauce or BBQ sauce as you like and leave again overnight.
6. After 12 - 24 hours, wash off again with salt water - but gently - leave some off the sauce on the meat.
7. Put on a wire rack over a drip pan and put in your aga's warming oven (or normal oven) at 70 degrees centigrade for about 8 to 12 hours.
8. - remove, allow to cool and store/eat/ go nuts and make a Lady Gaga dress replica.
No comments:
Post a Comment