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12

According to Wikipedia, the main differences are: Biltong differs from jerky in three distinct ways: The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat. The vinegar, salt and spices in biltong, together with the drying process, cure ...


11

"Proteiny" usually indicates "umami", the so-called "fifth flavor" after sweet, sour, bitter, and salty. It's triggered by glutamates. Common sources of umami include beef, mushrooms, some seaweeds (most especially nori), rinds of some hard cheeses (most especially pecorino romano) and tomato paste. I wouldn't be at all surprised if the store-bought ...


9

Jerky does not need to be pre-cooked, in fact the process of making jerky probably predates the invention of cooking. The process of salting and drying (and additionally adding sugar, acid, and/or smoke) inherently kills or inhibits growth of bacteria and mold. As long as your meat is cut thin, evenly salted, and well dried you do not need to pre-cook it. ...


8

Freeze the breasts, then use a mandoline to make even slices. (If you have access to a deli slicer with its rotary blade, that would be even faster; however, a mandoline slicer is more typical in a home kitchen.) The freezing keeps the relatively small pieces of meat stable so they will slice more evenly. Frozen breasts slice more evenly even by hand in my ...


6

There are several options: wrap jerky in paper napkins/towels before putting in the baggie put jerky in a paper bag and then in a plastic one put some uncooked rice, as Optionparty has mentioned The method you choose also depends on how long it takes the mail to be delivered. Rice is the most long-lasting way, but it will also add the most weight to the ...


5

There are some kinds of mold which are safe to consume (blue cheese is a common example) but in general they are not. While you might often be fine eating a bit, there's no guarantee, so to be safe you should throw out moldy food like your jerky. See the FDA's advice, for example. Note that mold is okay on some kinds of cured meats: Hard salami and dry-...


4

What about tofu? It can be "jerkyfied" pretty easily. For example: http://www.ehow.com/how_2128547_make-tofu-jerky.html


3

Yes, it's mainly because they use different muscles. For example here's jerky that contains 21 gram of protein Fatman beef Jerky. During dehydration you don't remove any calories so you cannot have lower amount of protein, fats or carbs. You just remove water. What is more important when looking at jerky is that little extra text in nutrition box. As ...


3

Does this product represent a dish in Korean cuisine or is it a fusion variation? If I could find a name I could find a recipe. It does not appear to be a korean dish, rather a version of the chinese pork jerky, which has been seasoned with a korean bbq style. How could I both cook and preserve my pork? If you are trying to replicate the product, it ...


3

Yes, your nitrite-free jerky is safe to eat. Nitrites are only one possible method of preservation, along with smoking and salting the food.


3

You can certain lyophilize fruit. It's done commercially and there's no insurmountable barrier to doing it at home. Since water basically 'boils til it freezes' in a vacuum, then slowly sublimes, you're not likely to get much improvement on a dehydrator's 12-24 hour cycle. For some fruits however, product can be much better when freeze dried. Here's some ...


3

In the US, commercial jerky is inspected by the Food Safety and Inspection Service help ensure safety. See the FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments for detailed information on commercial jerky preparation methods, which must include a "lethality" step based on heat, acidity, or other means ...


3

stilltasty.com gives you 3-5 days in the fridge for fresh, raw venison.


3

The risk you have is that if you do not inhibit bacteria growths not only can spoilage occur but mold can grow as well. The Biltong I make is hung for 10 - 14 days. That is a long while for micro organism to have there way with your meat. You must take precautions This is very scary as unless you have a laboratory at hand you are playing the proverbial ...


2

Two methods of protecting you from bacteria chemically, is with vinegar and sugar (brown). These are not sure fire remedies. Five minutes of boiling prior to drying is a mechanical method as is ten minutes of oven heating to 175 degrees after drying. Salt cure curing is a safe bet too and if you want less salt after curing add potato slices to the mixture ...


2

Sure! You can make jerky out of any meat that isn't too fatty. Jerky is just meat that has been flavored and dried. The drying has to be done with care no matter what kind of meat you use, experimentation is playing with food-safety fire. Homemade chicken jerky for dogs was loudly in the news a few years ago because a lot of dogs got sick and even ...


1

The main concern is that bacteria can start to grow in moist meat. If you first heated the meat up to 160-165F then started drying it, then you're probably in a better situation, but if you didn't pre-heat it, then the question is, does it just have fat on the surface or does it still have water inside it? Interrupting the drying process for several hours ...


1

I probably do it all wrong or completely unprofessionally, but here it is: I use microfiber cloths (silk before microfiber became available), so they don't leave any filaments or lint on the food. Then I rinse my microfiber cloths in an ice cream bucket full of hot, soapy water with Dawn antibacterial dish soap (the kind they use to take oil off of animals), ...


1

I can think of two solutions, but both are just suggestions, takeoffs from other food prep. One is to do what I do when I make peppered steak, and that is to press the cracked pepper into the meat before dehydrating. I coat the meat in cracked pepper and then use a fry-weight or press down with the side of a cleaver to impact the pepper. It makes the pepper ...


1

I marinated the meat for 24 hours in the Korean No1 Marinate and I added more brown sugar sesame seed and 1/4 can of coke and sprinkle of salt when I put the meat on the dehydrator. The dehydrator is with the heater and fan. I still rotate the trays every hour. The meat stayed soft, chewy and very tasty.


1

Stainless steel, ceramics, and glass are considered "non-reactive" in the kitchen, while vessels made from aluminum, copper, iron, and steel are considered "reactive". The latter category are reactive with acidic and alkaline foods (lemon and tomato, for example). The result is that these foods can take on a metallic taste. If you have not noticed any off-...


1

Just my own opinion but I think if the cuts are made across the grain rather than with the grain it should be fine. With the grain might be tough to chew. There are 2 camps on cutting jerky meats so it really depends on how it was cut.


1

yes! you boil the jerky in hot water for about 5-10 min. dunp the water out and fill with clean water and simmer for another 10-15min. once that is done, soak the jerky in a "not spicy" marinade. dehydrate and eat. there may still be some kick, cause i dont know the level yours is at now, however this will reduce the hot greatly


1

In my research of making jerky, I found a few tips that helped. 1. reserve a small portion of your batch for experimentation, for example, marinade 80-90% of the meat in a tried and true recipe like the one above and for the remaining 10-20%, alter the recipe, add something remove something or try something totally different and see how it goes, this way you ...


1

I've tried making jerky at home and at the end of the day you have to spend 4 hours doing it, it usually costs twice as much what you have to pay for it online or in the store. I've used this recipe before and it was pretty tasty "depending on your favorite flavor"- http://www.bowhunting.net/susieq/jerky.htm I prefer to buy the jerky, I've tried bulk beef ...


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