Beef Jerky

[Cookie]

I couldn't source any copper grounding wire here in Singapore (at least not easily), to follow the exact Firemonkey method, so I improvised by buying a disposable wire grilling surface (sold for and used in Singapore's public parks that have BBQ pits). I dismantled it and used a couple of the long / straight segments to create my rods. The only problem I encountered was with the butcher... I was going to use flank steak, but let him convince me to use topside (a little more expensive here, but no biggie)...this was all over the phone, an Australian guy, so I placed a little faith in him... I asked him to slice the meat 1/4 inch thick or less, and some pieces were much thicker than others....which will lead me to a picture and question at the end of this post. I made two marinades... The Alton Brown one (which is pretty darn good), and one that my childhood friend's mother used to make us back home in Kentucky....which is still my favorite. She uses soy, brown sugar, juice from a jar of pickled jalepenos, and red pepper flakes...it has some bite, but I love it, and it takes me back to my childhood. Overall, very impressed with the end result. Here are some pics:

Below is how many of the thicker pieces turned out (notice still some pink), does anyone think that this is unsafe to eat? I was doing this cook late at night and at 4:30AM threw in the towel and pulled the thicker pieces off because I wanted to go to bed and knew they'd be brittle if I let them go while I slept

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[slu]

Re: Beef Jerky

With regard to the thicker pieces, this is where Dave's suggestion to use pink salt may be quite appropriate. That or leave them in for additional hours until they are thoroughly dried. There are some jerky specialists on here, let's have them weigh in.

[Firemonkey]

Re: Beef Jerky

That piece in question would have been eaten already in my house

I'm not a food scientist, but I would have no qualms eating that piece of meat. My personal belief is that bad microbes would have been killed by your marinade. As for shelf life, are you planning to do large batches, and stock them for a survival scenario (Mayan doomsday is this year, you know)? If not, just store it in the fridge if you have doubts.

How about passing along that recipe for the jalapeno juice marinade? It sounds like a winner.

[Cookie]

Re: Beef Jerky

Well, I woke up this morning to find that some of this batch has already started to mold (5 nights later, and I was storing it in an air tight plastic container on the kitchen counter), so some of those thicker pieces must have been putting out moisture... DOH! That's what I get for trying to ration.

Here is my favorite marinade recipe (best for those that like spicy stuff, but also has a sweet element -- Personally, I could go even hotter, but would be afraid my friends and family would think it was over the top...this one is good for people that can accomodate moderate heat, but not insane heat)

For every 2-3 lbs of meat:

1/3 cup pickled jalepeno juice (the juice out of common jars of jalepenos found in any Mexican section of your market, same kind used for nachos, etc.)

3 1/4 cups soy sauce

1 1/3 cups packed brown sugar (1/2 pound)

2 teaspoons red pepper flakes

I usually marinade overnight, but have had just as good a result with a 3-4 hour soak in the fridge.

If anyone trys it, let me know what you think...

[DennisLinkletter]

Re: Beef Jerky - I've just been pepper sprayed!

All these beef jerky post got me dreaming.. so I made up a batch. Details later but the results were out of this world. Of course made them up quite zippy for my Thai wife who needs her twice daily endorphin rush from Capsicum..

So there was a light dusting with cayenne just before they went in to smoke.. Here I am working at 5 am and grabbed a few pieces to nibble on. Finished them off and forgetting what I had just eaten rubbed my eyes...

Argh.. nothing like feeling like I've just been pepper sprayed!