[another one taken from OM,which can be of interest here]
I to day decided to make my usual beef jerky, here aresome picture and a recipy:
You need beef, a good knife, some fish sauce, some soya sauce (mine is mushroom soya sauce, a little garlic, and jeera (cumin).
Cut the beef thin, mixt it with the garlic, jeera, and sauces. Let the beef suck the mixt...
Cut thin layers, 2/3 mm max and across the muscles fibres, else it is too chewy.
what you need, mushroom soya sauce, garlic, jeera, nuoc nam (fish sauce)
marinating, count a 1/3 to 1/3 liter nuoc nam per 2kg of beef. best is to taste.
Lay it on the dryer clays, or in the owen, and let dry. I dry it totally, as it preserves better and is lighter to carry, that is why I cut it thin!
end result:
2kg of beef weighting arround 500 grams...
Being totally dry, it can sustain a lesser quality of meat, here I used some hashed hambuger destinated parts.
It is nowhere near traditional, but it is not chewy (crispy instead) and extremely light.
That is actually the point, think of it as special NASA dehydrated food with a taste ;-)
Use: you can eat it as it is, crispy flakes of beef, or crumble it to add to a stew, or to bread or field bread, it will do well as it is salted and spiced. I prefer not to add peppers, and carry the hot spices separately.
It preserves extremely well for an extremely long time, up to 6 month at ambient temperature and no special care. It is not cooked so the nutritive value is at it's best.
People that do not have a dehydrator can use a convection owen at 40 degres C, hanging the jerky to the grills, or laying it flat, for a little more than 8 hours. Never go over 60/70 C as it is a cooking temperature for meat.
I to day decided to make my usual beef jerky, here aresome picture and a recipy:
You need beef, a good knife, some fish sauce, some soya sauce (mine is mushroom soya sauce, a little garlic, and jeera (cumin).
Cut the beef thin, mixt it with the garlic, jeera, and sauces. Let the beef suck the mixt...
Cut thin layers, 2/3 mm max and across the muscles fibres, else it is too chewy.
what you need, mushroom soya sauce, garlic, jeera, nuoc nam (fish sauce)
marinating, count a 1/3 to 1/3 liter nuoc nam per 2kg of beef. best is to taste.
Lay it on the dryer clays, or in the owen, and let dry. I dry it totally, as it preserves better and is lighter to carry, that is why I cut it thin!
end result:
2kg of beef weighting arround 500 grams...
Being totally dry, it can sustain a lesser quality of meat, here I used some hashed hambuger destinated parts.
It is nowhere near traditional, but it is not chewy (crispy instead) and extremely light.
That is actually the point, think of it as special NASA dehydrated food with a taste ;-)
Use: you can eat it as it is, crispy flakes of beef, or crumble it to add to a stew, or to bread or field bread, it will do well as it is salted and spiced. I prefer not to add peppers, and carry the hot spices separately.
It preserves extremely well for an extremely long time, up to 6 month at ambient temperature and no special care. It is not cooked so the nutritive value is at it's best.
People that do not have a dehydrator can use a convection owen at 40 degres C, hanging the jerky to the grills, or laying it flat, for a little more than 8 hours. Never go over 60/70 C as it is a cooking temperature for meat.
