Please would you share your recipe?

A question! Is the marinade just for favour or is it part of the cure?

Ophelia wrote:
>
> Please would you share your recipe?

I have an old one. I'm looking for it. I have done it a few times
but not for many years.

> A question! Is the marinade just for favour or is it part of the cure?

It's the salt in marinade that is important. It's a preservative.
Back in the old days with no refrigeration, meat was salt cured.
You make a heavy brine.

To make a heavy brine, boil water then add as much salt as will
dissolve in it. Let it cool then put you strips of meat to soak
for whatever time. Then you dry it either by hanging or in your
dehydrator.

These modern days, people usually add some flavor to the brine
but salt is the main thing, so your soy sauce is the important
ingredient.

On 10/25/2018 4:02 AM, Ophelia wrote:
> Please would you share your recipe?
> A question!Â* Is the marinade just for favour (flavor ?) or is it part
> of the cure?
>
>
Â* Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
(townsendspice.com) , made just a few miles from here in Melbourne
Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
proprietor , David , in my beekeeping class , very nice guy . And the
ride over to his store is nothing short of awesome on a motorcycle .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"Gary" wrote in message ...

Ophelia wrote:
>
> Please would you share your recipe?

I have an old one. I'm looking for it. I have done it a few times
but not for many years.

> A question! Is the marinade just for favour or is it part of the cure?

It's the salt in marinade that is important. It's a preservative.
Back in the old days with no refrigeration, meat was salt cured.
You make a heavy brine.

To make a heavy brine, boil water then add as much salt as will
dissolve in it. Let it cool then put you strips of meat to soak
for whatever time. Then you dry it either by hanging or in your
dehydrator.

These modern days, people usually add some flavor to the brine
but salt is the main thing, so your soy sauce is the important
ingredient.

==

Thanks very much) I just wish I could remember how I used to do it) He
never said *that* flavour was a bit too strong)

This is the recipe I used, but I left out the ginger and black pepper. As
you will see in a previous response.

750g to 1kg flank steak
160ml Worcestershire sauce
160ml soy sauce
1 tbsp honey
2 tsp onion powder

No salt in that one! But others I have seen have 1 tspn salt, which doesn't
seem a lot if a heavy brine is needed.

I am unsure about this recipe and will keep the jerky the freezer.

Sigh .. I don't remember having any of these problems in the past.

"Terry Coombs" wrote in message news
On 10/25/2018 4:02 AM, Ophelia wrote:
> Please would you share your recipe?
> A question! Is the marinade just for favour (flavor ?) or is it part
> of the cure?
>
>
Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
(townsendspice.com) , made just a few miles from here in Melbourne
Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
proprietor , David , in my beekeeping class , very nice guy . And the
ride over to his store is nothing short of awesome on a motorcycle .


Snag

==

Ok thanks) I am glad you found something you like. The whole thing sounds
great. Enjoy your ride too

I will be making my own though

Ophelia wrote:
>
> 750g to 1kg flank steak
> 160ml Worcestershire sauce
> 160ml soy sauce
> 1 tbsp honey
> 2 tsp onion powder
>
> No salt in that one!

The soy sauce has the salt. Andy your flavors sound very good.

> I am unsure about this recipe and will keep the jerky the freezer.

I never trusted my method all that much. This is why I don't make
jerky anymore. I also have never canned food. I would worry about
each jar being good. I'm a wuss. I do NOT like eating something
good yet wondering if I'll wake up late at night feeling bad. If
I'm in doubt, I'll throw it out. Better to be safe than sorry.

In the summer and fall, My one gramma spent all of her time in
the kitchen canning enough things to last entire year for a large
family. Her root cellar had hundreds of jars of home canned
everything. They had a very large garden plus my grandfather
hunted for all the meat except for the chickens they raised. They
cooked 2 chickens each Sunday.

"Gary" wrote in message ...

Ophelia wrote:
>
> 750g to 1kg flank steak
> 160ml Worcestershire sauce
> 160ml soy sauce
> 1 tbsp honey
> 2 tsp onion powder
>
> No salt in that one!

The soy sauce has the salt. Andy your flavors sound very good.

> I am unsure about this recipe and will keep the jerky the freezer.

I never trusted my method all that much. This is why I don't make
jerky anymore. I also have never canned food. I would worry about
each jar being good. I'm a wuss. I do NOT like eating something
good yet wondering if I'll wake up late at night feeling bad. If
I'm in doubt, I'll throw it out. Better to be safe than sorry.

In the summer and fall, My one gramma spent all of her time in
the kitchen canning enough things to last entire year for a large
family. Her root cellar had hundreds of jars of home canned
everything. They had a very large garden plus my grandfather
hunted for all the meat except for the chickens they raised. They
cooked 2 chickens each Sunday.

==

Wow. Impressive. Hard workers for sure. I doubt those of us these days
could cope with all that!

On Thu, 25 Oct 2018 Terry Coombs wrote:
>
> * Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
>(townsendspice.com) , made just a few miles from here in Melbourne
>Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
>proprietor , David , in my beekeeping class , very nice guy . And the
>ride over to his store is nothing short of awesome on a motorcycle.

Sounds like a budding bromance.

On Thu, 25 Oct 2018 08:21:19 -0400, Gary wrote:

> Ophelia wrote:
>>
>> Please would you share your recipe?
>
> I have an old one. I'm looking for it. I have done it a few times
> but not for many years.
>
>> A question! Is the marinade just for favour or is it part of the cure?
>
> It's the salt in marinade that is important. It's a preservative.
> Back in the old days with no refrigeration, meat was salt cured.
> You make a heavy brine.
>
> To make a heavy brine, boil water then add as much salt as will
> dissolve in it. Let it cool then put you strips of meat to soak
> for whatever time. Then you dry it either by hanging or in your
> dehydrator.

A fully saturated salt solution is way too strong for jerky that's
not intended to last 100 years. Fully saturated sal****er is about
25% salt (28% if you boil it). And then you multiply that by four
as it dries. If you were to brine any meat in a 25% solution of
salt it would be mostly inedible even without drying it out.

But she's not going to make jerky anyway (unless she reads this and
then just to spite me), so it doesn't really matter. if she's liek
most 80 year old UK'ers, they don't have enough teeth chards left to
chew jerky.

-sw

On Thu, 25 Oct 2018 07:53:58 -0500, Terry Coombs wrote:

> On 10/25/2018 4:02 AM, Ophelia wrote:
>> Please would you share your recipe?
>> A question!* Is the marinade just for favour (flavor ?) or is it part
>> of the cure?
>>
>>
> * Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
> (townsendspice.com) , made just a few miles from here in Melbourne
> Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
> proprietor , David , in my beekeeping class , very nice guy . And the
> ride over to his store is nothing short of awesome on a motorcycle .

The logical thing to do if you're going to offer such useless advice
to her is to offer to send her some. I don't see her riding her
motorcycle over there to get some Podunk spice blend. And they
don't ship to the UK.

-sw

"Sqwertz" wrote in message ...

On Thu, 25 Oct 2018 08:21:19 -0400, Gary wrote:

> Ophelia wrote:
>>
>> Please would you share your recipe?
>
> I have an old one. I'm looking for it. I have done it a few times
> but not for many years.
>
>> A question! Is the marinade just for favour or is it part of the cure?
>
> It's the salt in marinade that is important. It's a preservative.
> Back in the old days with no refrigeration, meat was salt cured.
> You make a heavy brine.
>
> To make a heavy brine, boil water then add as much salt as will
> dissolve in it. Let it cool then put you strips of meat to soak
> for whatever time. Then you dry it either by hanging or in your
> dehydrator.

A fully saturated salt solution is way too strong for jerky that's
not intended to last 100 years. Fully saturated sal****er is about
25% salt (28% if you boil it). And then you multiply that by four
as it dries. If you were to brine any meat in a 25% solution of
salt it would be mostly inedible even without drying it out.

But she's not going to make jerky anyway (unless she reads this and
then just to spite me), so it doesn't really matter. if she's liek
most 80 year old UK'ers, they don't have enough teeth chards left to
chew jerky.

-sw

===

LOLOLOL

You are a mean mouthed old fart who doesn't have a clue what others make.

You just don't like it that I explained to people here why you 'don't like
me
because I lost your precious recipe' and have now realised how arrogant and
stupid you look!!!

No, just for your information. I don't like it, but it has nothing to do
with my teeth ... unlike you, obviously! You seem to think everyone is like
you!!!

I do all my cooking for my husband. You see, I love to cook and he loves to
eat what I make ))

So, yes! I made a batch (after a long time) and he thinks it tastes rather
strong. I did post the recipe))) I have taken advice here (no, not your
bitching) and the next batch I will use soya, honey and I will dilute it.

That ok with you, fatty ????

"Sqwertz" wrote in message ...

On Thu, 25 Oct 2018 07:53:58 -0500, Terry Coombs wrote:

> On 10/25/2018 4:02 AM, Ophelia wrote:
>> Please would you share your recipe?
>> A question! Is the marinade just for favour (flavor ?) or is it part
>> of the cure?
>>
>>
> Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
> (townsendspice.com) , made just a few miles from here in Melbourne
> Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
> proprietor , David , in my beekeeping class , very nice guy . And the
> ride over to his store is nothing short of awesome on a motorcycle .

The logical thing to do if you're going to offer such useless advice
to her is to offer to send her some. I don't see her riding her
motorcycle over there to get some Podunk spice blend. And they
don't ship to the UK.

-sw

==

LOL **** off fatty)))))))))

wrote:
> On Thu, 25 Oct 2018 Terry Coombs wrote:
>>
>> Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
>> (townsendspice.com) , made just a few miles from here in Melbourne
>> Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
>> proprietor , David , in my beekeeping class , very nice guy . And the
>> ride over to his store is nothing short of awesome on a motorcycle.
>
> Sounds like a budding bromance.
>

Popeye, how many dicks have yoose eaten today?

Yoose keeps dat old mexican woman so's people don't know bout yoose dick
sucking escapades.

Be sure to pay rosita Garcia dis month.

On 10/25/2018 11:17 AM, wrote:
> On Thu, 25 Oct 2018 Terry Coombs wrote:
>> Â* Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
>> (townsendspice.com) , made just a few miles from here in Melbourne
>> Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
>> proprietor , David , in my beekeeping class , very nice guy . And the
>> ride over to his store is nothing short of awesome on a motorcycle.
> Sounds like a budding bromance.

Â* You're falling for him and you haven't even met ! How internet is that ?

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 10/25/2018 3:54 PM, Ophelia wrote:
>
>
> "Sqwertz"Â* wrote in message ...
> On Thu, 25 Oct 2018 07:53:58 -0500, Terry Coombs wrote:
>
>> On 10/25/2018 4:02 AM, Ophelia wrote:
>>> Please would you share your recipe?
>>> A question!Â* Is the marinade just for favour (flavor ?) or is it
>>> part of the cure?
>>>
>>>
>> Â*Â* Yes . My favorite cure/rub/marinade is from Townsend Spice and
>> Supply (townsendspice.com) , made just a few miles from here in
>> Melbourne Arkansas . They also sell the best BBQ sauce I've ever had
>> ... I met the proprietor , David , in my beekeeping class , very nice
>> guy . And the ride over to his store is nothing short of awesome on a
>> motorcycle .
>
> The logical thing to do if you're going to offer such useless advice
> to her is to offer to send her some.Â* I don't see her riding her
> motorcycle over there to get some Podunk spice blend.Â* And they
> don't ship to the UK.
>
> -sw
>
> ==
>
> LOL **** off fatty)))))))))
>
>
Â* Sounds like squirts was interested enough to check it out since he
knows they don't ship overseas . Ms. O , if you'd like some I'll send
you enough for a batch or two . I know postage ain't exactly cheap , but
an ounce or so in an envelope can't cost all that much .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Ophelia wrote:

>
>
> "Sqwertz" wrote in message ...
>
> On Thu, 25 Oct 2018 08:21:19 -0400, Gary wrote:
>
> > Ophelia wrote:
> > >
> > > Please would you share your recipe?
> >
> > I have an old one. I'm looking for it. I have done it a few times
> > but not for many years.
> >
> > > A question! Is the marinade just for favour or is it part of the
> > > cure?
> >
> > It's the salt in marinade that is important. It's a preservative.
> > Back in the old days with no refrigeration, meat was salt cured.
> > You make a heavy brine.
> >
> > To make a heavy brine, boil water then add as much salt as will
> > dissolve in it. Let it cool then put you strips of meat to soak
> > for whatever time. Then you dry it either by hanging or in your
> > dehydrator.
>
> A fully saturated salt solution is way too strong for jerky that's
> not intended to last 100 years. Fully saturated sal****er is about
> 25% salt (28% if you boil it). And then you multiply that by four
> as it dries. If you were to brine any meat in a 25% solution of
> salt it would be mostly inedible even without drying it out.
>
> But she's not going to make jerky anyway (unless she reads this and
> then just to spite me), so it doesn't really matter. if she's liek
> most 80 year old UK'ers, they don't have enough teeth chards left to
> chew jerky.
>
> -sw
>
> ===
>
> LOLOLOL
>
> You are a mean mouthed old fart who doesn't have a clue what others
> make.
>
> You just don't like it that I explained to people here why you
> 'don't like me because I lost your precious recipe' and have now
> realised how arrogant and stupid you look!!!
>
> No, just for your information. I don't like it, but it has nothing
> to do with my teeth ... unlike you, obviously! You seem to think
> everyone is like you!!!
>
> I do all my cooking for my husband. You see, I love to cook and he
> loves to eat what I make ))
>
> So, yes! I made a batch (after a long time) and he thinks it tastes
> rather strong. I did post the recipe))) I have taken advice here
> (no, not your bitching) and the next batch I will use soya, honey and
> I will dilute it.
>
> That ok with you, fatty ????

Coming in late here (sorry, work had me delete unread again).

Aee you looking for simple jerky recipies? Ones that work with a
dehydrator but are not too strong? I have several. Ping me if so as I
am about to delete this batch of messages.

On Thu, 25 Oct 2018 15:39:15 -0500, Sqwertz >
wrote:

>On Thu, 25 Oct 2018 08:21:19 -0400, Gary wrote:
>
>> Ophelia wrote:
>>>
>>> Please would you share your recipe?
>>
>> I have an old one. I'm looking for it. I have done it a few times
>> but not for many years.
>>
>>> A question! Is the marinade just for favour or is it part of the cure?
>>
>> It's the salt in marinade that is important. It's a preservative.
>> Back in the old days with no refrigeration, meat was salt cured.
>> You make a heavy brine.
>>
>> To make a heavy brine, boil water then add as much salt as will
>> dissolve in it. Let it cool then put you strips of meat to soak
>> for whatever time. Then you dry it either by hanging or in your
>> dehydrator.
>
>A fully saturated salt solution is way too strong for jerky that's
>not intended to last 100 years. Fully saturated sal****er is about
>25% salt (28% if you boil it). And then you multiply that by four
>as it dries. If you were to brine any meat in a 25% solution of
>salt it would be mostly inedible even without drying it out.
>
>But she's not going to make jerky anyway (unless she reads this and
>then just to spite me), so it doesn't really matter. if she's liek
>most 80 year old UK'ers, they don't have enough teeth chards left to
>chew jerky.
>
>-sw

Dwarfy is correctol... nothing in cookery uses a super saturated
saline solution.. that's a commercial manufacturing element for metals
production.. a pickling solution blacksmiths use for removing slag
from wrought iron and horseshoes.

"Terry Coombs" wrote in message news
On 10/25/2018 3:54 PM, Ophelia wrote:
>
>
> "Sqwertz" wrote in message ...
> On Thu, 25 Oct 2018 07:53:58 -0500, Terry Coombs wrote:
>
>> On 10/25/2018 4:02 AM, Ophelia wrote:
>>> Please would you share your recipe?
>>> A question! Is the marinade just for favour (flavor ?) or is it part of
>>> the cure?
>>>
>>>
>> Yes . My favorite cure/rub/marinade is from Townsend Spice and Supply
>> (townsendspice.com) , made just a few miles from here in Melbourne
>> Arkansas . They also sell the best BBQ sauce I've ever had ... I met the
>> proprietor , David , in my beekeeping class , very nice guy . And the
>> ride over to his store is nothing short of awesome on a motorcycle .
>
> The logical thing to do if you're going to offer such useless advice
> to her is to offer to send her some. I don't see her riding her
> motorcycle over there to get some Podunk spice blend. And they
> don't ship to the UK.
>
> -sw
>
> ==
>
> LOL **** off fatty)))))))))
>
>
Sounds like squirts was interested enough to check it out since he
knows they don't ship overseas . Ms. O , if you'd like some I'll send
you enough for a batch or two . I know postage ain't exactly cheap , but
an ounce or so in an envelope can't cost all that much .

Snag

==

No, he might be right, but really, he is only interested in having a go at
me!

You are very, very kind. I don't know how I could pay you back so it isn't
really fair.

Thank you so much though

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "Sqwertz" wrote in message ...
>
> On Thu, 25 Oct 2018 08:21:19 -0400, Gary wrote:
>
> > Ophelia wrote:
> > >
> > > Please would you share your recipe?
> >
> > I have an old one. I'm looking for it. I have done it a few times
> > but not for many years.
> >
> > > A question! Is the marinade just for favour or is it part of the
> > > cure?
> >
> > It's the salt in marinade that is important. It's a preservative.
> > Back in the old days with no refrigeration, meat was salt cured.
> > You make a heavy brine.
> >
> > To make a heavy brine, boil water then add as much salt as will
> > dissolve in it. Let it cool then put you strips of meat to soak
> > for whatever time. Then you dry it either by hanging or in your
> > dehydrator.
>
> A fully saturated salt solution is way too strong for jerky that's
> not intended to last 100 years. Fully saturated sal****er is about
> 25% salt (28% if you boil it). And then you multiply that by four
> as it dries. If you were to brine any meat in a 25% solution of
> salt it would be mostly inedible even without drying it out.
>
> But she's not going to make jerky anyway (unless she reads this and
> then just to spite me), so it doesn't really matter. if she's liek
> most 80 year old UK'ers, they don't have enough teeth chards left to
> chew jerky.
>
> -sw
>
> ===
>
> LOLOLOL
>
> You are a mean mouthed old fart who doesn't have a clue what others
> make.
>
> You just don't like it that I explained to people here why you
> 'don't like me because I lost your precious recipe' and have now
> realised how arrogant and stupid you look!!!
>
> No, just for your information. I don't like it, but it has nothing
> to do with my teeth ... unlike you, obviously! You seem to think
> everyone is like you!!!
>
> I do all my cooking for my husband. You see, I love to cook and he
> loves to eat what I make ))
>
> So, yes! I made a batch (after a long time) and he thinks it tastes
> rather strong. I did post the recipe))) I have taken advice here
> (no, not your bitching) and the next batch I will use soya, honey and
> I will dilute it.
>
> That ok with you, fatty ????

Coming in late here (sorry, work had me delete unread again).

Aee you looking for simple jerky recipies? Ones that work with a
dehydrator but are not too strong? I have several. Ping me

==

Well I would like your recipes, but I guess you wont see this and I am not
sure how to ping)

On Fri, 26 Oct 2018 09:00:55 +0100, "Ophelia" >
wrote:

>Ophelia wrote:
>
>> That ok with you, fatty ????
>
>Coming in late here (sorry, work had me delete unread again).
>
>Aee you looking for simple jerky recipies? Ones that work with a
>dehydrator but are not too strong? I have several. Ping me
>
>==
>
>Well I would like your recipes, but I guess you wont see this and I am not
>sure how to ping)

Just start a new thread with as subject "Ping: cshenk" or similar.

"Brice" wrote in message ...

On Fri, 26 Oct 2018 09:00:55 +0100, "Ophelia" >
wrote:

>Ophelia wrote:
>
>> That ok with you, fatty ????
>
>Coming in late here (sorry, work had me delete unread again).
>
>Aee you looking for simple jerky recipies? Ones that work with a
>dehydrator but are not too strong? I have several. Ping me
>
>==
>
>Well I would like your recipes, but I guess you wont see this and I am not
>sure how to ping)

Just start a new thread with as subject "Ping: cshenk" or similar.

==

Thank you Aye, it hit me after I sent that ... and I did it
taaaaadaaaaaaa)

LOL.

Sqwertz wrote:
>
> Gary wrote:
> > To make a heavy brine, boil water then add as much salt as will
> > dissolve in it. Let it cool then put you strips of meat to soak
> > for whatever time. Then you dry it either by hanging or in your
> > dehydrator.
>
> A fully saturated salt solution is way too strong for jerky that's
> not intended to last 100 years. Fully saturated sal****er is about
> 25% salt (28% if you boil it). And then you multiply that by four
> as it dries. If you were to brine any meat in a 25% solution of
> salt it would be mostly inedible even without drying it out.

You are correct (as usual). I wasn't thinking. More about
preserving meat rather than for jerky.

My method is for preserving meat for the long run. That's how
some people here "corn" fish and at least how farmers would
preserve pork. Like the salt-cured and sold dry (and
unrefridgerated) hams. That all dates back to the days of no
refrigeration. Naturally to use those down the road, you have to
soak them well before cooking to remove lots of the salt.

But of course, you wouldn't want to soak jerky and end up with
slimy limp mess.

Once, we lived in farmville for a brief time and, a neighbor gave
my Mom a ham that was salt-cured that way. It was from 6 months
earlier when they slaughtered a few hogs in the spring. Dumbass
Mom, either forgot to soak it well first or she just didn't know.

She just put it in the oven and cooked it. At dinner that night,
everyone took one bite and YUK - TOO SALTY!
I was 18 at the time and have always loved salty food so I
enjoyed it and all the rest of the ham too. It *was* even a bit
too salty for me but not bad enough to not eat it all. lol

On Wednesday, October 24, 2018 at 11:02:19 PM UTC-10, Ophelia wrote:
> Please would you share your recipe?
>
> A question! Is the marinade just for favour or is it part of the cure?

Drying the meat is the cure - it's what keeps it from spoiling. You don't need anything else, not even salt. When I made jerky, the target I was aiming for was an intense teriyaki flavor. This would consist of shoyu, sugar, and ginger but I never found the flavor to be intense enough.

If I was to make it these days, I'd probably salt the meat first and try to get rid of some moisture before adding marinade. It's been decades since I've made jerky. It was kind of a fun activity. These days, I use liquid smoke, Thai chilies, and grated green papaya - maybe even MSG.

"dsi1" wrote in message
...

On Wednesday, October 24, 2018 at 11:02:19 PM UTC-10, Ophelia wrote:
> Please would you share your recipe?
>
> A question! Is the marinade just for favour or is it part of the cure?

Drying the meat is the cure - it's what keeps it from spoiling. You don't
need anything else, not even salt. When I made jerky, the target I was
aiming for was an intense teriyaki flavor. This would consist of shoyu,
sugar, and ginger but I never found the flavor to be intense enough.

If I was to make it these days, I'd probably salt the meat first and try to
get rid of some moisture before adding marinade. It's been decades since
I've made jerky. It was kind of a fun activity. These days, I use liquid
smoke, Thai chilies, and grated green papaya - maybe even MSG.

==

Ahhh yes. I had figured that the drying was the cure. The first marinade
didn't have any salt in it.

Well he wouldn't eat any of that anyway Msg ok but the rest ..nah!

But you knew that already I was thinking for the next batch, to use shoyu
and honey and maybe some MSG?

I can make teriyaki sauce and he does like that. Could I use just that?

On Friday, October 26, 2018 at 9:13:04 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, October 24, 2018 at 11:02:19 PM UTC-10, Ophelia wrote:
> > Please would you share your recipe?
> >
> > A question! Is the marinade just for favour or is it part of the cure?
>
> Drying the meat is the cure - it's what keeps it from spoiling. You don't
> need anything else, not even salt. When I made jerky, the target I was
> aiming for was an intense teriyaki flavor. This would consist of shoyu,
> sugar, and ginger but I never found the flavor to be intense enough.
>
> If I was to make it these days, I'd probably salt the meat first and try to
> get rid of some moisture before adding marinade. It's been decades since
> I've made jerky. It was kind of a fun activity. These days, I use liquid
> smoke, Thai chilies, and grated green papaya - maybe even MSG.
>
> ==
>
> Ahhh yes. I had figured that the drying was the cure. The first marinade
> didn't have any salt in it.
>
> Well he wouldn't eat any of that anyway Msg ok but the rest ..nah!
>
> But you knew that already I was thinking for the next batch, to use shoyu
> and honey and maybe some MSG?
>
> I can make teriyaki sauce and he does like that. Could I use just that?

The teriyaki sauce sounds like a plan. OTOH, you don't have to make jerky, just fry that stuff up!

"dsi1" wrote in message
...

On Friday, October 26, 2018 at 9:13:04 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, October 24, 2018 at 11:02:19 PM UTC-10, Ophelia wrote:
> > Please would you share your recipe?
> >
> > A question! Is the marinade just for favour or is it part of the cure?
>
> Drying the meat is the cure - it's what keeps it from spoiling. You don't
> need anything else, not even salt. When I made jerky, the target I was
> aiming for was an intense teriyaki flavor. This would consist of shoyu,
> sugar, and ginger but I never found the flavor to be intense enough.
>
> If I was to make it these days, I'd probably salt the meat first and try
> to
> get rid of some moisture before adding marinade. It's been decades since
> I've made jerky. It was kind of a fun activity. These days, I use liquid
> smoke, Thai chilies, and grated green papaya - maybe even MSG.
>
> ==
>
> Ahhh yes. I had figured that the drying was the cure. The first
> marinade
> didn't have any salt in it.
>
> Well he wouldn't eat any of that anyway Msg ok but the rest ..nah!
>
> But you knew that already I was thinking for the next batch, to use
> shoyu
> and honey and maybe some MSG?
>
> I can make teriyaki sauce and he does like that. Could I use just that?

The teriyaki sauce sounds like a plan. OTOH, you don't have to make jerky,
just fry that stuff up!

==

Nahhhh he really likes his jerky)

On Thu, 25 Oct 2018 18:36:18 -0500, Terry Coombs wrote:

> On 10/25/2018 3:54 PM, Ophelia wrote:
>>
>>
>> "Sqwertz"* wrote in message ...
>> On Thu, 25 Oct 2018 07:53:58 -0500, Terry Coombs wrote:
>>
>>> On 10/25/2018 4:02 AM, Ophelia wrote:
>>>> Please would you share your recipe?
>>>> A question!* Is the marinade just for favour (flavor ?) or is it
>>>> part of the cure?
>>>>
>>>>
>>> ** Yes . My favorite cure/rub/marinade is from Townsend Spice and
>>> Supply (townsendspice.com) , made just a few miles from here in
>>> Melbourne Arkansas . They also sell the best BBQ sauce I've ever had
>>> ... I met the proprietor , David , in my beekeeping class , very nice
>>> guy . And the ride over to his store is nothing short of awesome on a
>>> motorcycle .
>>
>> The logical thing to do if you're going to offer such useless advice
>> to her is to offer to send her some.* I don't see her riding her
>> motorcycle over there to get some Podunk spice blend.* And they
>> don't ship to the UK.
>>
>> -sw
>>
>> ==
>>
>> LOL **** off fatty)))))))))

Now who's going out their way to insult people (wcich is what you me
of doing to you? Poor Little Miss Muffet. She's so innocent.

And I probably only see 1/10th of her uncontrollable outbursts.

> * Sounds like squirts was interested enough to check it out since he
> knows they don't ship overseas .

I was curious what's in a dry jerky rub as this is NOT how you make
jerky. Jerky gets a marinade, NOT a rub.

> Ms. O , if you'd like some I'll send
> you enough for a batch or two . I know postage ain't exactly cheap , but
> an ounce or so in an envelope can't cost all that much .

That's better.

-sw

"Sqwertz" wrote in message ...

>> LOL **** off fatty)))))))))

Now who's going out their way to insult people (wcich is what you me
of doing to you? Poor Little Miss Muffet. She's so innocent.

==

No, Steve, I am giving to YOU, what YOU constantly give out to others
including me and I am sick of it. (Hint I am NOT 80 with bad teeth!)

So suck it up fatty and let us know how much YOU like it!!!

It is not something I would do routinely, but in your case, I have made an
exception. So. how DO you like it??? Hmmm????

Do continue, because if you do SO WILL I !!!!

I have a jerky kit from himtnjerky.com

It has both a packet of cure and a seasoning mix. Cost 7 buck US give or take.
I use the cure just to be safe. I have made it many times without but since I have it, why not use it.
Very little needed. The pack is for 15 lbs of meat.
I like to use a london broil.
Maybe a tsp of cure, soy, worch, dash terriyaki, LIQUID Smoke and pepper of the mood.
The only way I would not make is if I were out of smoke. That is my must have. It comes in numerous flavors.
Some sticky honey sounds pretty good, never tried it but will.

If you have a dehydrator, think of other things to dry. Pineapple is a favorite here.

"Thomas" wrote in message
...

I have a jerky kit from himtnjerky.com

It has both a packet of cure and a seasoning mix. Cost 7 buck US give or
take.
I use the cure just to be safe. I have made it many times without but since
I have it, why not use it.
Very little needed. The pack is for 15 lbs of meat.
I like to use a london broil.
Maybe a tsp of cure, soy, worch, dash terriyaki, LIQUID Smoke and pepper of
the mood.
The only way I would not make is if I were out of smoke. That is my must
have. It comes in numerous flavors.
Some sticky honey sounds pretty good, never tried it but will.

If you have a dehydrator, think of other things to dry. Pineapple is a
favorite here.
==

Thank you, Thomas I doubt i could find that jerky kit here in Scotland

I am well set up though with shoyu, honey etc. I have some in the fridge
marinating right now, which is just Teriyaki and honey

I have a lot of things i want to try, but a limited amount of beef to try it
on <g>