Jerky Preparation
Apr. 16th, 2006 08:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjHere's the preparation for the second installment of the Beef Jerky Taste Test to be implemented at work. As mentioned previously, this is the "all hot, all the time" installment.
Take a lean piece of London broil beef of approximately 2.5 pounds. Freeze slightly to make it easier to slice and slice across the short direction into pieces as think as it is easy to cut. Divide the pieces into 12 zip-lock sandwich bags -- approximately 3.5 oz. of meat each.
Take approximately ¼ oz. of the following fresh peppers (this is simply what was available at the market): Fresno, Anaheim, Jalapeño, Manzano, Serrano, Habañero, Shishito, Green Thai, Red Thai. To round out the numbers, also take approximately ¼ oz. each fresh turmeric, fresh ginger, prepared wasabi.
For each ingredient, process in a food processor with approximately 2 T. water and add to an appropriately labeled bag with meat. Seal and manipulate gently to mix the contents. Let sit.
That's what's been done so far. The next step tomorrow will be to remove the excess flavorings by finger-squeegeeing the pieces of meat as they are placed on a rack in the oven to dry. (I have great success by drying them in my gas oven set at the lowest temperature and with the door propped slightly open.) They generally dry for approximately 4-6 hours, although I often let them go overnight.
Although I was trying not to handle the processed peppers much, my hands are still burning slightly. I plan to wear gloves for the laying-out stage. I hope the intended audience thinks these are hot enough.
More rain, but they continue to promise mostly sunny days for the next couple of weeks. Today I downloaded the software for running MySQL and PHP so I can start testing and building the interface.
Take a lean piece of London broil beef of approximately 2.5 pounds. Freeze slightly to make it easier to slice and slice across the short direction into pieces as think as it is easy to cut. Divide the pieces into 12 zip-lock sandwich bags -- approximately 3.5 oz. of meat each.
Take approximately ¼ oz. of the following fresh peppers (this is simply what was available at the market): Fresno, Anaheim, Jalapeño, Manzano, Serrano, Habañero, Shishito, Green Thai, Red Thai. To round out the numbers, also take approximately ¼ oz. each fresh turmeric, fresh ginger, prepared wasabi.
For each ingredient, process in a food processor with approximately 2 T. water and add to an appropriately labeled bag with meat. Seal and manipulate gently to mix the contents. Let sit.
That's what's been done so far. The next step tomorrow will be to remove the excess flavorings by finger-squeegeeing the pieces of meat as they are placed on a rack in the oven to dry. (I have great success by drying them in my gas oven set at the lowest temperature and with the door propped slightly open.) They generally dry for approximately 4-6 hours, although I often let them go overnight.
Although I was trying not to handle the processed peppers much, my hands are still burning slightly. I plan to wear gloves for the laying-out stage. I hope the intended audience thinks these are hot enough.
More rain, but they continue to promise mostly sunny days for the next couple of weeks. Today I downloaded the software for running MySQL and PHP so I can start testing and building the interface.
