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Show ALL Forums  > Recipes and Cooking  > Beef Jerky recipes and methods of cooking.      Home login  
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 JustKelly70
Joined: 2/9/2007
Msg: 5
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Beef Jerky recipes and methods of cooking.Page 2 of 2    (1, 2)
K, I feel stupid asking because I'm sure its simple, whats a box fan?
 FistnCuffs
Joined: 10/13/2006
Msg: 6
Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:05:35 PM
lol@shelf life...you are gonna find that shelf life for jerky is kind of redundant...i suppose you could freeze it...but with the amount of salt in the brine i use i'm not sure how that would freeze...if you have a local health unit ask a food inspector...they would have a better idea...i suspect it has a pretty long shelf life tho because you are displacing the moisture in the meat with two natural preservatives...salt and sugar...
keep it fat free tho
 JustKelly70
Joined: 2/9/2007
Msg: 7
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:10:15 PM
Ya I suppose the stuff they sell in stores sits around for a long time considering the price..lol I still don't get the box fan method, please explain.
 JustKelly70
Joined: 2/9/2007
Msg: 8
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:44:17 PM
Oh ok, Never heard of that. Thanks
 Classic Chassis
Joined: 8/18/2005
Msg: 9
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Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 4:29:22 PM
Yes, the method will work for bite-size pieces but you'll have to start checking a lot earlier to see if they are done. And I'd cut the pieces a bit bigger than you want as they will shrink.
 pupdaddy12003
Joined: 8/9/2007
Msg: 10
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Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 7:21:41 PM
You want something really lean, and trimmed very closely. Fat doesn't dry and store very well. A very lean piece of round or a flank steak might be a good place to start..although I'm wondering how chewy the flank might be.
 Classic Chassis
Joined: 8/18/2005
Msg: 11
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Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 7:37:42 PM
Use a lean cut of meat like sirloin, top round, or eye of round – it’ll save time later. First thing to do is remove all noticeable fat from the meat, then slice into very thin strips, 1/8” thickness or less. To make it easier to slice, freeze the meat for roughly 30 minutes or so before slicing. You can cut with or against the grain – some find meat cut against the grain easier to chew. And make sure you trim any fat from the meat as you go along – fat doesn’t dry and can make the jerky rancid.
 Classic Chassis
Joined: 8/18/2005
Msg: 12
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Beef Jerky recipes and methods of cooking.
Posted: 8/5/2009 4:41:05 PM
Don't see why you can't use beef heart to make jerky if that's what you want to do. There's a company here that sells dehydrated beef heart chunks as cat treats ... 50 grams for $3.95,
150 grams for $11.85.
 Classic Chassis
Joined: 8/18/2005
Msg: 13
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Beef Jerky recipes and methods of cooking.
Posted: 8/5/2009 5:14:16 PM
No kidding ... average beef heart weighs roughly 4 lbs. (1814 grams) so selling 150 grams at $11.95 makes a tidy profit even allowing for shrinkage. Should get one to try on my furballs but knowing them, they'd turn their nose up.
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