|
Post by Black Hand on Jun 7, 2019 18:20:03 GMT -7
I've never jerked anything but venison. When I jerk beef, I find an inexpensive roast that will allow strips to be cut (Top or bottom round).
|
|
Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
|
Post by Keith on Jun 7, 2019 21:25:14 GMT -7
A little historical interlude... William Byrd, Histories of the Dividing Line betwixt Virginia and North Carolina, 1729 [Speaking of trail foods used by Indians, as in war parties targeting an objective.] pg. 202: They can Subsist Several days upon a little Rockahominy, which is parched Indian Corn reduc’d to powder. This they moisten in the hollow of their Hands with a little water, and ‘tis hardly credible how small a Quantity of it will Support them. pg. 218 Their Arms are a gun and Tomahawk, and all the provisions they carry from Home is a pouch of Rockahominy. Sometimes indeed, while they are still at some distance, they roast either Venison or Bear, till it is very dry, and then having Strung it on their Belts, wear it round their Middle, eating very Sparingly of it, because they know not when they shall meet with a fresh Supply.Spence Interesting Spence, thank you. Keith.
|
|
|
Post by Sicilianhunter on Jun 8, 2019 7:07:25 GMT -7
One method that I use is for what the South Africans call Biltong. Its a recipe that comes from from their frontier era (19thC) and can modified to be used with just about any meat or fish save pork and chicken. The climate here is equitorally just about equal which why we have an introduced Oryx population that thrives. I have only used beef (usually a london broil) that has been trimmed and cut in strips, with the grain, about a finger's width in thickness. The next step is a coat the meat in apple cider vinegar on both sides (I have also used malt and wine vinegars) with either a brush or a spray bottle, on a plate rather than a bowl that will cause the vinegar to run to the bottom and soak only the meat at the bottom of the bowl. Allow to soak anywhere from an hour to overnight in the fridge. While it soaks in the vinegar crush (coarsely) corriandar seeds, black pepper in a mortar and pestle and then add salt (I used a finer grain rather coarse), brown sugar - here you can add whatever other spices you like and blend ingredients. When you are ready, lay the meat out on a layer of paper towel and pat them with another towel to soak up excess liquid. You can rub your spices onto the meat or dredge them in it depending on how spicy you desire them to be. I make small "S" hooks from coat hanger with the ends cut at a bias ( make sure they are clean. I soak them in soapy water) Hook the meat on one end close enough to hold it straight up and down but not so close that it tears through the hole from its own weight. Some people make a special drying box but here all I have to do is hang them in the house on a hanging wire vegetable basket using a higher basket to hang the biltong and a lower one layered with paper towel to catch any drippings. As it dries the outside will turn dark and after about 3-4 days you can start eating it, the longer it hangs the harder it gets and the longer it will keep but take longer to reconstitute and will need more water to do so.
|
|