Food and Drink Sweet and Hot Jerky recipe - Page 2

Groves · 02-28-2012, 12:22 AM

I'm addicted. Totally under its spell.

http://www.walmart.com/ip/Great-Value-308667/11979177

Can one of you culinary czars whip up an approximate recipe for making this jerky?

I'll try the box fan method.

We've only got like 10 months before the word's end, so let's not take all day.

Groves · 03-01-2012, 03:45 PM

Quote:

Originally Posted by TrebMaxx

First time trying to make jerky. The dehydrator booklet says it will take anywhere from 4-12 hours. Mine has been on almost 4 hours and it's starting to look like jerky. Is there some method to use to know if it is done?

I've been wanting to ask how to make sure I got "soft jerky" instead of "hard jerky", but asking that on CP is like googling the word "and"....not going to get what you're looking for.

Dayze · 03-01-2012, 03:46 PM

Quote:

Originally Posted by TrebMaxx

First time trying to make jerky. The dehydrator booklet says it will take anywhere from 4-12 hours. Mine has been on almost 4 hours and it's starting to look like jerky. Is there some method to use to know if it is done?

when it tastes like chicken.

actually I have no idea. Although I did by a jerky cure/kit thingy at Bass Pro last weekend. I'm looking forward to trying to make some; then experiment around with different stuff.

talastan · 03-01-2012, 03:46 PM

Quote:

Originally Posted by SPchief

Sugar, Tabasco sauce, porn, and your hand.

I'm picturing some poor guy screaming and washing off his crotch now in the sink now. Thanks SPChief!

tooge · 03-01-2012, 03:51 PM

Quote:

Originally Posted by TrebMaxx

First time trying to make jerky. The dehydrator booklet says it will take anywhere from 4-12 hours. Mine has been on almost 4 hours and it's starting to look like jerky. Is there some method to use to know if it is done?

I just lift it and squeez a piece of it. if it is to my liking from a dryness standpoint then it is done. If not, check it in a few hours. Mine always takes more like 18 hours, but i usually overload it.

vailpass · 03-01-2012, 03:53 PM

Quote:

Originally Posted by SPchief

Sugar, Tabasco sauce, porn, and your hand.

Dayze · 03-01-2012, 03:54 PM

Quote:

Originally Posted by tooge

I just lift it and squeez a piece of it. if it is to my liking from a dryness standpoint then it is done. If not, check it in a few hours. Mine always takes more like 18 hours, but i usually overload it.

NTTAWWT

InChiefsHeaven · 03-01-2012, 03:59 PM

Always squeeze the meat slowly and with great care, you don't want all the juices to spray all over the kitchen...

...but seriously, the only way to check it really is to feel the texture. Somewhere between squishy and hard as a rock...

...there is just no good way to say it is there?

02-28-2012, 12:22 AM
Groves Turning the Corner Join Date: Dec 2006 Location: Springfield, Missouri Casino cash: $1998541	Sweet and Hot Jerky recipe I'm addicted. Totally under its spell. http://www.walmart.com/ip/Great-Value-308667/11979177 Can one of you culinary czars whip up an approximate recipe for making this jerky? I'll try the box fan method. We've only got like 10 months before the word's end, so let's not take all day.
Posts: 2,381

03-01-2012, 03:59 PM	#22
InChiefsHeaven Rockin' yer FACE OFF! Join Date: Feb 2003 Location: Omaha, Nebraska Casino cash: $3494937	Always squeeze the meat slowly and with great care, you don't want all the juices to spray all over the kitchen... ...but seriously, the only way to check it really is to feel the texture. Somewhere between squishy and hard as a rock... ...there is just no good way to say it is there? __________________ We have a million reasons for failure, but not one excuse... Die Donks, DIE!! Holy Crap fellas!!! We did it!!! THREE TIMES!!!
Posts: 25,857