Jerky . . .

[Woodsmoke]

I had a roe haunch going spare, so decided it was past time I stocked up on jerky.

My recipe for an average 1.5kg haunch:

1/3 cup soy sauce, made up to 1/2 or so with water.
1/4 cup of brown sugar.
A decent splash of liquid smoke (optional)
Tabasco sauce to taste (I like the chipotle version, but you can leave it out if you like? Or add more if you want it spicy)
White pepper
Onion powder
Garlic powder
Teaspoon of allspice
1/4 teaspoon Cure1

I don't like the ultra-dry jerky that takes an age to eat, so I tend to slice it quite thickly at around 1/4" or so (if it's still part-frozen it's far easier to slice) and dry it in the oven at 70C for eight hours or so after an overnight marinade. I find it's perfect for my taste this way. I vacuum-pack it once it's done, so it'll keep for ages. IF you can leave it alone, that is! It never lasts long enough for me to learn about its keeping qualities

Anyway, there you go. Give it a try if you like

3

 

[devon deer stalker]

Yep made some last week, almost gone now!
I also made a big bunch of Salami
Cheers
Richard

 

[eldon]

Sounds great

Can you provide a bit more guidance on your ingredients and where you get them from etc.

Cheers.

 

[RTreble]

I tend to go with soy sauce, black treacle, pepper & coriander seed as the marinade.
Think ill give yours ago for a change.

 

[Woodsmoke]

Think ill give yours a go

I hope so. I think you'll enjoy it!

@eldon most ingredients are easily available online. I use Colgin liquid smoke, and the onion and garlic powder are from Butcherssundries. Cure1 is widely-available too. If you Google any of the ingredients you'll find a fair few options, but these are the ones I tend to use. Hope you give it a go

 

[eldon]

Thanks will look into the further info you provided

 

[devon deer stalker]

Thanks will look into the further info you provided

@Woodsmoke knows his stuff and is very helpful on this subject
Cheers
Richard

 

[pop1]

Try (if you haven’t already) de-muscling your haunch and curing in salts then air drying in your chiller or fridge. Not sure what it’s called but it’s good!!

 

[Woodsmoke]

@Woodsmoke knows his stuff and is very helpful

Thanks Rich. Hope your ventures are proving fruitful?

 

[Woodsmoke]

Try (if you haven’t already) de-muscling your haunch and curing in salts then air drying in your chiller or fridge.

Think this is called Braesola? I've made it in the past and it's seriously good! I'd recommend anyone to give it a try. Well worth the effort

 

[sikastag777]

Yep made some last week, almost gone now!
I also made a big bunch of Salami
Cheers
Richard

Hi Devon Deer Stalker. Interesting stuff about your salami. I would love to try my hand at it. Whats all involved and timescales? Thanks

 

[devon deer stalker]

Hi Devon Deer Stalker. Interesting stuff about your salami. I would love to try my hand at it. Whats all involved and timescales? Thanks

@Woodsmoke is the expert, if I put up a recipe I would only be copying what Woodsmoke supplied me with, but get your quantities/proportions correct and you will be fine, my latest batch took 4 weeks.
However I did the recent batch with a recipe from Hank Shaws Buck, Buck, Moose book

Cheers
Richard