I've always been interested in how various recipes came into common knowledge. Such as the famous Beef Jerky.

Jerky seems to be a bastardization of the word Charqui, meaning dry and thin in the Quechua language, the language of the American (not limited to what American means in the USA) people used for the preservation of meat, used all over the world.

Well, originally it just needed salt and then drying the meat. We have (yes have, not had, we still respect their culture) that here in Sweden too, where the Sami people, our indigenous people, used the same process to preserve their reindeer meat.

I've made various servings of the US style Beef Jerky and I can just say, what an incredible waste of very expensive ingredients. Mixing several decilitres to a marinade and then after a few hours wash it off and then dry the meat? And all that sugar? Are you serious?

Well, I kinda like the concept of taking the original thousands of years old recipe to the 21st century, so I chose a few of the ingredients that I think they can have used 1000 years or so ago, added a few that they could not have known about, and I made it with chicken meat.

Ingredients:

Two medium sized, frozen chicken breast
30 g soy sauce
30 g oyster sauce
15 g honey
1 clove of mashed garlic
5 g liquid smoke (optional)

(30 g is appr. two tbsp and 5 g one tsp)

With a mandolin, set at 3 mm, slice the frozen chicken breasts with the shortest side first. You may need to use a glove, it's cold... Keep the slices in order.

Mix up the other ingredients for the marinade.

Place the first chicken slice on a piece of plastic wrap after having brushed the downside with the marinade, using a food grade brush. Brush the upper side, and then keep piling up the slices, brushing them with the mixture, until you've reached the top.

Wrap the plastic around them. I usually make one package for each chicken breast, it makes it easier to massage the package a couple of times to rub the marinade in.

Keep the wraps in the fridge for at least 24 hours, 48 is better.

Unwrap the package and place them, without removing the marinade, on a dehydrator rack and then run them at 65C for 12 hours.


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On 07-18-22 19:45, Björn Felten <=-
spoke to All about Chicken jerky <=-

I have never made jerky, but we have used a dehydrator for a variety of
uses.

Ingredients:

Two medium sized, frozen chicken breast
30 g soy sauce
30 g oyster sauce
15 g honey
1 clove of mashed garlic
5 g liquid smoke (optional)

(30 g is appr. two tbsp and 5 g one tsp)

That sounds like too much liquid smoke to me. We have liquid smoke, and
it can quickly cause an acrid taste in food if used too much. If you
have made this, let me know how it came out -- and whether you should
have cut the amount down to one gram.

With a mandolin, set at 3 mm, slice the frozen chicken
breasts with the shortest side first. You may need to use a
glove, it's cold... Keep the slices in order.

With the grain or across the grain?

<<SNIP>>

Unwrap the package and place them, without removing the
marinade, on a dehydrator rack and then run them at 65C for
12 hours.

If I did my calculations right, 65c = 149f. Gail did a number of types
of recipes at about that level and things worked out right.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sour Cream/Dill Sauce for Salmon
Categories: Tested, Easy
Yield: 4 Servings

1/2 c Sour cream
1/8 c Mayonnaise
1/4 ts Salt
1/8 Pepper
2 ts Dry dill (to taste)
1/2 tb Drained capers - chopped
1/2 ts Lemon juice

Can cut in half if need be.

Combine all ingredients in small bowl. Mix well.

Refrigerate until ready to use.

Tested many times with baked salmon, panko crusted salmon, broiled
salmon.

Nice change from a tartar sauce for salmon. Would work for other
fish as well.

Signature recipe from Food.com 10/3/2012

MMMMM


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Re: Chicken jerky
By: Björn Felten to All on Mon Jul 18 2022 19:45:23

I've made various servings of the US style Beef Jerky and I can
just say, what an incredible waste of very expensive ingredients.
Mixing several decilitres to a marinade and then after a few hours
wash it off and then dry the meat? And all that sugar? Are you
serious?

who washes it off? we never did... the meat came out of the marinade pans directly onto the racks and into the ovens...


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Dale Shipp wrote to BjoRn Felten <=-

On 07-18-22 19:45, Bjorn Felten <=-
spoke to All about Chicken jerky <=-

With a mandolin, set at 3 mm, slice the frozen chicken
breasts with the shortest side first. You may need to use a
glove, it's cold... Keep the slices in order.

With the grain or across the grain?

Properly done with the grain. Jerky is "jerked meat". Which basically
means, "tear off a strip by jerking it from the carcass.

All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.

Modern manufactured jerky is often marinated, prepared with a seasoned
spice rub or liquid, or smoked with low heat (usually under 70|C/160|F). Store-bought jerky commonly includes sweeteners such as brown sugar.

Many products which are sold as jerky consist of highly processed,
chopped and formed meat rather than traditional sliced or jerked
whole-muscle meat. Rather like a McRib if your think of it. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leroy Terry's Beef Jerky
Categories: Beef, Preserving, Marinades
Yield: 1 Batch

2 lb Beef brisket
1/3 c Soy sauce
2 Cloves garlic; crushed
1/8 ts (ea) Salt & pepper
1 1/2 ts Brown sugar
Toothpicks

Look for a good lean trimmed brisket, or have your
butcher trim it for you. You want to get as much fat
trimmed off as possible. At home, trim again to get all
the fat off. A bottom round can be used, but brisket is
better.

With a very sharp knife or electric knife, cut into thin
(1/8") strips the length of the brisket.

Combine soy sauce, garlic, salt, pepper and sugar. Pour
over strips and let stand for 15 to 20 minutes. You can
marinate longer in the refrigerator, but the longer the
stronger. Sometimes I substitute liquid smoke for the
soy and just brush it on instead of letting it stand.
Because you are just drying the meat instead of cooking,
the liquid smoke can be too strong if you marinate.

Stick a toothpick through the end of each strip. Put a
rack in the top most part of the oven. Place a shallow
baking pan covered with foil below the rack (to catch
drippings.)

Arrange the strips, hanging down through the rack with
toothpicks across the rack bars. Keep them separated and
not touching each other.

Set oven @ 150|F/66|C and leave for 8 to 10 hours. If
your oven is too hot, leave the door slightly ajar.
Drying time will vary depending on humidity and fat
content of meat. When drying is complete, the fat will
not be dripping from meat anymore. If still dripping,
let dry some more.

Once removed from the oven, cool and store in an open
container to allow drying to continue; seal the
container to preserve further drying.

Refrigerate for long storage.

From: Dave Sacerdote Date: 29 Sep 97 National Cooking Echo

Uncle Dirty Dave's Archives

MMMMM

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Quoting Björn Felten to All <=-

Well, originally it just needed salt and then drying the meat.

Spicy marinades and smoke are nice touches. I particularly like red
meats done with soy sauce mixtures including teriyaki.

Sami people ... reindeer meat

The Dene people here make caribou jerky without salt, just a bit of
smoke. They call their style of jerky simply "dry meat". I prefer
southern style flavoured jerky but my step children who were born
here and the grandkids prefer plain dry meat. Two of my grandkids
love to claim that it is part of their culture even though they are
very much city girls.

what an incredible waste of very expensive ingredients. Mixing
several decilitres to a marinade and then after a few hours
wash it off and then dry the meat? And all that sugar? Are you
serious?

Jerky can be laid out on the drying racks wet and the marinade can
be re-used for more jerky, boiled briefly to sterilise it and then
brushed on grilled or roasted meats later on or incorporated into
soups, stews, gravies and sauces. It doesn't have to be wasted,

And in some marinade recipes, a modest amount of sugar, sometimes
balanced with vinegar, can be a welcome addition. Again teriyaki as
an example.

I made it with chicken meat.
Two medium sized, frozen chicken breast
30 g soy sauce
30 g oyster sauce
15 g honey
1 clove of mashed garlic
5 g liquid smoke (optional)

That looks good. I notice that you used a little honey as a
sweetener.

65C for 12 hours.

That's hot enough, long enough to cope with the possibility of
Salmonella.

I used to do pork at around 70 C to be safe but with today's safe
pork supply I'd be happy to lower the temperature. We do caribou,
deer and beef at around 45-50 for longer time periods so that it
dries out without cooking.

Leathery dry lasts for weeks in the fridge and brittle completely
dry will last for years at room temperature if the weather isn't
overly humid.


Cheers

Jim


... Prohibition flamed out because it was insanely stupid.

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On 07-19-22 20:37, Jim Weller <=-
spoke to Björn Felten about Chicken jerky <=-

The Dene people here make caribou jerky without salt, just a bit of
smoke. They call their style of jerky simply "dry meat". I prefer
southern style flavoured jerky but my step children who were born
here and the grandkids prefer plain dry meat. Two of my grandkids
love to claim that it is part of their culture even though they are
very much city girls.

I have heard a saying that "you can take a girl out of the country but
you can't take the country out of a girl". It probably started with boy
vs. girl, and was meant to be USA southern country, but it sounds like
it applies in your case as well.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dry Rub for smoked ribs
Categories: Rub, Smoker, Pork
Yield: 1 servings

1 tb Ground black pepper
1 T Ground white pepper
2 T Brown sugar
2 tb Paprika
1 t Salt
1 tb Dry mustard
1 T Onion powder
1 T Garlic powder
1 ts Cayenne red pepper
1 T Chili powder
1 T Thyme

Mix all together.
Rub onto surface of ribs before cooking in the smoker.
This makes enough for about 10 pounds of country ribs.

Adapted from several recipes from the echos.

MMMMM


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Properly done with the grain. Jerky is "jerked meat". Which basically means, "tear off a strip by jerking it from the carcass.

Ahem. No. As I said in the original post: Jerky seems to be a bastardization of the word Charqui, meaning dry and thin in the Quechua language.



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Björn Felten wrote to Dave Drum <=-

Properly done with the grain. Jerky is "jerked meat". Which basically means, "tear off a strip by jerking it from the carcass.

Ahem. No. As I said in the original post: Jerky seems to be a bastardization of the word Charqui, meaning dry and thin in the
Quechua language.

That as well. But: jerky noun jer╖?ky | \ 'j?r-ke
Definition of jerky: jerked meat

https://www.merriam-webster.com/dictionary/jerky

Both are correct. Verb sap.

A third "jerk" .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: F&W Jamaican Jerk Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 8 Servings

1 md Onion; coarse chopped
3 md Scallions; Chopped
2 Scotch bonnet chilies;
- chopped
2 cl Garlic; chopped
1 tb Five-spice powder
1 tb Allspice berries; coarse
- ground
1 tb Coarse ground pepper
1 ts Dried thyme; crumbled
1 ts Fresh grated nutmeg
1 ts Salt
1/2 c Soy sauce
1 tb Oil
2 (4 lb ea)chickens; quartered

In a food processor, combine the onion, scallions,
chilies, garlic, five-spice powder, allspice, pepper,
thyme, nutmeg and salt; process to a coarse paste. With
the machine on, add the the soy sauce and oil in a
steady stream. Pour the marinade into a large, shallow
dish, add the chicken and turn to coat. Cover and
refrigerate overnight. Bring the chicken to room
temperature before proceeding.

Light a grill. Grill the chicken over a medium-hot fire,
turning occasionally, until well browned and cooked
through, 35 to 40 minutes. (Cover the grill for a
smokier flavor.) Transfer the chicken to a platter and
serve.

By Paul Chung

RECIPE FROM: https://www.foodandwine.com

Uncle Dirty Dave's Archives

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Quoting Dale Shipp to Jim Weller <=-

Dene ... jerky without salt, just a bit of smoke ..."dry meat"

my grandkids love to claim that it is part of their culture
even though they are very much city girls.

"you can take a girl out of the country but you can't take the
country out of a girl"

They are both very proud of their Native heritage. Lexi's father
identifies as Inuvialuit (western Inuit) so she does too but truth
be told her father is a mixture of Inuvialuit, Gwich'in Dene
(Kutchin Indian), Scottish and Metis (so probably French and
Alberta Cree) while my step daughter is half Danish, and a quarter
each English and German on her dad's side and 3/4 French, 1/8 each
Scottish and Cree on her mom's side (Roslind's contribution).
She happily eats whale meat, Mukluk, raw frozen arctic char and
unseasoned dry meat when presented with it just to prove a point.

And she loves her middle name (which is not on her birth certificate
but was given to her by her great aunts up in Aklavik the first
time they saw her as an infant. It is Kassoon which is her great
grandmother's name. The old lady had passed away the year before.
When she was a few weeks old some old lady pinched her and instead
of crying, she shouted angrily and punched the offending hand as
hard as she could with her tiny little fist. All the women decided
on the spot that the spirit of Kassoon, a feisty old woman who
brooked no nonsense, had returned!

Charlee is pure Tlicho Dene (Dogrib Indian) for as many generations
back as we know of. Her aunts gave her an extra name too. It is
Nukhah which means Aurora Borealis as does Neekha in a different
Dene dialect).

From Aklavik:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Loche Liver and Eggs with Cranberries
Categories: Native, Canadian, Fish, Offal, Caviar
Yield: 4 Servings

Loche liver
Loche eggs
Cranberries
Sugar

Fry a good amount of loche liver and loche eggs. Crush it with a
potato masher. Add 2 or 3 cups of cranberries. Add sugar to taste.
Stir together in a mixing bowl. Put into a cake pan.

This is good hot or cold. You can even freeze it and have it for a
snack later. Can also be made with whitefish liver and eggs.

From Judy Semple, Aklavik, NWT, in the Best Cranberry Recipes of
the Canadian Western Arctic, CBC North, Inuvik

Originally from: CINE (The Centre For Indigenous Peoples'
Nutrition And Environment)

Loche is another name for Burbot, the freshwater ling cod- JW


MMMMM


Cheers

Jim


... The Velveeta Martini Is Actually A Real Thing!

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