Posted on 11/23/2011 12:14:57 PM PST by outofsalt
When I first started making moldy meat in my garage over a year ago I figured that it must take very specialist equipment, and a team of well read meat science boffins to make anything resembling a decent cured product. I quite frankly am not a meat science boffin, or have very specialist equipment. Nor do the thousands of other people around the globe that cure meat at home, and make a darn fine product too I should add. It turns out it is actually exceptionally easy to make a basic reliable setup at home to cure meat in, and one that doesn’t cost a pretty penny either. In fact, with a little wheeling and dealing, I reckon the whole thing can be put together for around $100 – even less if you have an old fridge already
(Excerpt) Read more at mattikaarts.com ...
Toast? If your toaster is working then the Scat missed the fan. Hardtack is edible, can substitute for target pigeons or be used to play hockey. That’s SHTF food!
Well, at least you went to the link.
Thanks!
Not if you toast your piece of bread you made in your coal-fired dutch oven over the flames on a stick!
Oh please ping me with the recipe. I have a bowl of antelope in the fridge waiting to be done and no recipe that looks good.
bkmk
Venison Jerky PING.
Keep me in the loop please
A clean kill! Now gut it, cure it, and smoke it!
Lay some of that X meat up for winter!
Ping so I can get that recipe! thanks
Thanks for the idea.
We made it with homemade white sauce, which is easy to make.
Here it is... this is not a dry rub, this is a wet recipe, it takes 5 to 7 days to marinade, then 4 to 5 hours in the oven ( it is worth it ) you will need:
3 pounds of your favorite meat, cut into strips about 1/4 inch thick, by however wide and long you want
a 12 ounce bottle of soy sauce
a 12 ounce bottle of teryaki sauce
about a 1/4 cup of italian dressing
about a 1/4 cup of steak sauce
ceyanne pepper, black pepper
a 1 gallon ziplock bag
get a tall thin mixing bowl, add all wet ingredients, stir with a metal whisk, add a thin layer of ceyanne pepper( cover the entire top of the bowl, but a very thin layer) whisk thoroughly.. add a THICK layer of black pepper, whisk thoroughly, set aside
cut meat and place in sink with cold water for a few minutes... squeeze meat and layer into ziplock, add marinade, squeeze out the air and seal. Place into refrigerator in a vessel ( I use a meat loaf pan ) leave there for 5 to 7 days, turning bag over once a day.
On drying day, pull lower rack out of oven and line with tin foil ( this is to catch drippings, so you don’t trash your oven and piss off your wife ) put this rack on the bottom level of oven. Pull out upper rack. Set this rack on a layer of paper towel ( to catch the drippings, so you do not trash your counter and piss off your wife )set oven to 180 degrees. Line another area of the counter with paper towel. Take bag “o” meat and dump it into the sink. lay out the meat on the paper towel. when all laid out, place a layer on top of the meat and GENTLY pat it ( you want the meat to be wet, not soaking) discard top layer of paper towel. stretch meat out on rack, not too much stretching, but enough to keep it straight. fill rack with meat, you do not have to leave any gaps, these will form as it dries. Put rack in next to top level of oven, prop door open slightly ( I use a wooden spoon, just a crack is all you need) and walk away......
in about 2 hours, you will begin to smell the wonderful aroma.... now, you can either pull some meat out a little wet, kinda like a kipper steak, or dry it to jerky consistency...either way, I will bet a third of it is eaten before it even gets out of the oven..after about 3 hours begin to check it, some will dry faster than others.. if you have a double batch, as some dries, put new pieces in their place...
you can customise this easy... I have substitued the italian with french... have added cholula.. garlic powder, etc.... but the basic recipe will make you very happy... ( hint, the worse the cut of meat, the better it will jerk )....good luck, and let me know how it turns out for you ( my boy just got a 4 point, my kitchen will be crankin out jerkey for weeks )
That sounds awesome...... tagged for later.....
Thank you very much. I’ll let you know how it turns out.
THank you very much, sir.
Ping me too!
Please.
I feel a batch of jerky coming on, too. Real smoke does help. I have no smoker, so I use liquid smoke.
Nothing beats venison breakfast sausage. I’m learning to make my own.
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