Subj : Re: Jerky
To   : Carol Shenkenberger
From : Dave Drum
Date : Fri Sep 06 2024 05:48:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> Ah we make jerky still but an odd sort that suits *us*.  It's often
 CS> done with a nice fatty beef pot roast.  Marindes vary but often soy
 CS> sauce, wostersire, black pepper form the base.  This is snagged hot and
 CS> only partly dehydrated off the old ronco dehydrator with the classic
 CS> stacked trays.  Yeah, it still works!

Gotta suit yourself with your food - otherwise what's the point. I've
made "real" jerky only once. It was as part of a historical re-enactment
group. And was done over a campfire. The meat was pulled (jerked) from
the roasting leg of the dead beef animal.

Chewy and not all that tasty. I've stuxk with store-bought since.

My dehydrator isn't a Ronco - but it still works. I dry mostly chilies
and tomatoes with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Salmon Jerky
 Categories: Seafood, Marinades, Chilies, Preserving
      Yield: 12 Servings
 
      3 lb Salmon fillet; skinned
      1 c  Soy sauce
      2 tb Molasses
      2 tb White sugar
      2 tb Worcestershire sauce
      2 tb Lemon juice
  1 1/2 tb Ground black pepper
      2 ts Liquid smoke flavouring
      1 ts Hot sauce; more to taste
 
  Slice salmon fillets into 4 equal sections, width-wise.
  Rotate each section 90° and slice lengthwise, about 1/4"
  thick. Remove pin bones with needle-nose pliers. Don't
  slice bony sections near the center of the fillet.
  
  Stir soy sauce, molasses, sugar, Worcestershire sauce,
  lemon juice, black pepper, liquid smoke, and hot sauce
  together in a glass or plastic bowl until marinade is
  well-mixed. Place salmon in the marinade, ensuring every
  strip is covered. Cover bowl and refrigerate for 4
  hours.
  
  Remove salmon from bowl and drain liquid using a
  colander. Pat the salmon dry using paper towels.
  
  Place each salmon strip in a dehydrator and run the
  dehydrator according to manufacturer's instructions
  until desired doneness is reached, about 6 hours.
  
  Check every few hours for doneness.
  
  By: Sheree North
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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