Re: Looking for Jerky Recipes

[Guest guest]

At 11:31 AM 3/16/05 -0600, you wrote:

>I can use

>raw turkey, brine it overnight and dehydrate with my Excalibur,

>correct?

Yes. Except I *highly* recommend Heidi's method of soaking in kefir

with spices, rather than straight brining. I've done beef (round),

ground bison, and various forms of pork that way, using different spices

and they have all turned out freakin' excellent. :-D

More kudos for the ... no, I don't think I should call her the Jerkinator.

That would just sound too wrong.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>Hi.

>

>Heidi's got a file on jerky on the NN site, but I am looking

>specifically for turkey jerky and other more exotic stuff. I can use

>raw turkey, brine it overnight and dehydrate with my Excalibur,

>correct? Has anyone made liver jerky? What comes to mind is a piece of

>chalk, but ya never know. Oh, and doesn't NT have a salmon jerky?

>Anyone try that?

>

>TIA,

>Deanna

I haven't tried turkey, but I've used my method on pork, heart,

and liver. And salmon. I highly recommend using SOME

fermented juice. Kimchi juice works similarly to kefir. Both

really tenderize the meat nicely, and also prevent the nastier

sorts of bacteria. There have been a couple of folks who

got sick from eating homemade jerky ... in the old days

they dried it in the *sun* which is rather antibiotic, but

the food dehydrators are nice little incubators if the

meat happens to be contaminated with something you

don't like. So if you aren't using a ferment, they recommend

dipping the meat in vinegar, which also kills nasties.

Salmon jerky works nice, but for that one I would just

use a straight brine. The ferments tenderize it TOO MUCH

and it just falls apart. However, our family seems to prefer

a highly spiced, smoked salmon over salmon jerky.

Heart and liver ... good dog treats, but I just couldn't

eat them. Really strong!

Heidi Jean

[Guest guest]

:

>More kudos for the ... no, I don't think I should call her the Jerkinator.

> That would just sound too wrong.

Hmm. How about just " The Jerk " ? :--)

>

Heidi Jean

[Guest guest]

At 09:45 AM 3/16/05 -0800, you wrote:

>:

>

>>More kudos for the ... no, I don't think I should call her the Jerkinator.

>> That would just sound too wrong.

>

>Hmm. How about just " The Jerk " ? :--)

>>

>

>Heidi Jean

Maybe. How closely do you resemble Steve ?

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>Yes. Except I *highly* recommend Heidi's method of soaking in kefir

>with spices, rather than straight brining. I've done beef (round),

>ground bison, and various forms of pork that way, using different spices

>and they have all turned out freakin' excellent. :-D

>

>

Groovy. Can I use kefir juice instead? Can I, can I huh? Send in your

method for the ground meat versions, pretty please.

>More kudos for the ... no, I don't think I should call her the Jerkinator.

> That would just sound too wrong.

>

I can't BELIEVE you wrote that! But since you answered first, should I

dub *thee* Jerkinator? I know, I know, I can't if I want recipes, and

besides, you are the Garden Goddess anyway.

Deanna

[Guest guest]

At 11:57 AM 3/16/05 -0600, you wrote:

>>Yes. Except I *highly* recommend Heidi's method of soaking in kefir

>>with spices, rather than straight brining. I've done beef (round),

>>ground bison, and various forms of pork that way, using different spices

>>and they have all turned out freakin' excellent. :-D

>>

>Groovy. Can I use kefir juice instead? Can I, can I huh? Send in your

>method for the ground meat versions, pretty please.

Sure you can use kefir juice. I guess. Doesn't sound all that

appetizing to me, though. I mean, raspberry-flavored jerky?

Eeeewwwwwwww.

The ground meat version is also courtesy of Heidi - same deal as soaking

slices, only you use less and don't toss the " used " kefir later. I

just mix in a bunch of kefir (not so much as to make it really goopy) with

requisite spices, let it sit around for a day or so in the fridge, then pat

it onto the solid trays. Cut it up with scissors when done.

Yes, I use the solid trays for that, for the same reason Heidi does ...

because we have them. If you don't, you could probably do it with

the mesh screens too, it would just be a little more awkward, both with the

patting/thinning and later removal.

>I can't BELIEVE you wrote that! But since you answered first, should I

>dub *thee* Jerkinator? I know, I know, I can't if I want recipes, and

>besides, you are the Garden Goddess anyway.

Ummmm, no. Besides, I'm not the Garden Goddess, I'm just drawn

that way.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

At 4:28 PM -0500 3/16/05, Quick wrote:

>Message: 9

> Date: Wed, 16 Mar 2005 12:29:49 -0500

> From: " F. Jewett " <mfjewett@...>

>

>More kudos for the ... no, I don't think I should call her the Jerkinator.

> That would just sound too wrong.

Agreed. But does she have any recipes for seitan jerky? <weg>

--

Quick, USUM (ret.)

www.en.com/users/jaquick

Soy: what food eats.

[Guest guest]

At 04:33 PM 3/16/05 -0500, you wrote:

>Agreed. But does she have any recipes for seitan jerky? <weg>

>

> Quick, USUM (ret.)

>www.en.com/users/jaquick

>

>Soy: what food eats.

>

>

Uh, no. Prolly not. Got any good recipes for jerked tofu?

<weg right back atcha>

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>

> From: " F. Jewett " <mfjewett@...>

>

>At 04:33 PM 3/16/05 -0500, you wrote:

> >Agreed. But does she have any recipes for seitan jerky? <weg>

>

>Uh, no. Prolly not. Got any good recipes for jerked tofu?

>

><weg right back atcha>

We both seem to be developing a recipe for jerked leg. <g>

--

Quick, USUM (ret.)

www.en.com/users/jaquick

Soy: what food eats.

[Guest guest]

> Yes. Except I *highly* recommend Heidi's method of soaking in kefir

> with spices, rather than straight brining. I've done beef (round),

> ground bison, and various forms of pork that way, using different spices

> and they have all turned out freakin' excellent. :-D

>

> More kudos for the ... no, I don't think I should call her the

Jerkinator.

> That would just sound too wrong.

MFJ makes kick a$$ jerky. I know--she sent me a truckload. Whatever

she does to jerky is a good idea.

B.

[Guest guest]

I make turkey jerky. The salmon jerky recipe in NT works just fine, just

substitute the turkey for the salmon.

Deanna <hl@...> wrote:

Hi.

Heidi's got a file on jerky on the NN site, but I am looking

specifically for turkey jerky and other more exotic stuff. I can use

raw turkey, brine it overnight and dehydrate with my Excalibur,

correct? Has anyone made liver jerky? What comes to mind is a piece of

chalk, but ya never know. Oh, and doesn't NT have a salmon jerky?

Anyone try that?

TIA,

Deanna

<HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

" http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

FACE= " monospace " SIZE= " 3 " >

<B>IMPORTANT ADDRESSES</B>

<UL>

<LI><B><A HREF= " / " >NATIVE

NUTRITION</A></B> online</LI>

<LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive

with Onibasu</LI>

</UL></FONT>

<PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A

HREF= " mailto: -owner " >LIST OWNER:</A></B>

Idol

<B>MODERATORS:</B> Heidi Schuppenhauer

Wanita Sears

</FONT></PRE>

</BODY>

</HTML>

[Guest guest]

a little more info: I use Diestel free-range ground turkey and a " jerky gun. "

Got a fine one on ebay. I don't let it marinate overnight or anything though I

suppose it couldn't hurt. I use an excalibur too. 10 lbs of meat about

perfectly fills the 9 trays.

JASON <spiorad@...> wrote:I make turkey jerky. The salmon jerky recipe in

NT works just fine, just substitute the turkey for the salmon.

Deanna <hl@...> wrote:

Hi.

Heidi's got a file on jerky on the NN site, but I am looking

specifically for turkey jerky and other more exotic stuff. I can use

raw turkey, brine it overnight and dehydrate with my Excalibur,

correct? Has anyone made liver jerky? What comes to mind is a piece of

chalk, but ya never know. Oh, and doesn't NT have a salmon jerky?

Anyone try that?

TIA,

Deanna

<HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

" http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

FACE= " monospace " SIZE= " 3 " >

<B>IMPORTANT ADDRESSES</B>

<UL>

<LI><B><A HREF= " / " >NATIVE

NUTRITION</A></B> online</LI>

<LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive

with Onibasu</LI>

</UL></FONT>

<PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A

HREF= " mailto: -owner " >LIST OWNER:</A></B>

Idol

<B>MODERATORS:</B> Heidi Schuppenhauer

Wanita Sears

</FONT></PRE>

</BODY>

</HTML>

[Guest guest]

At 07:47 PM 3/16/05 -0500, you wrote:

>We both seem to be developing a recipe for jerked leg. <g>

>--

Hmmmmmm, I don't know. At the moment, I think my leg might make better

lardo than jerky. You?

MFJ

If I have to be a grownup, can I at least be telekinetic too?