Make your own jerk and pastrami

dirtbag · Post by **dirtbag** » Sun Jul 25, 2010 2:53 pm

If you make your own jerky, and plan to keep it for a while, I dry it until it snaps when twisted.
Never store it in plastic until it is very dry, or it will spoil. I put it in a paper bag and then in a warm spot to finish drying out.
Then into a plastic bag.
It will last for years, if you don't gobble it up!
We make it for 'Road food' , when we have a long drive.
PS like Cracker said, you can smoke it , or like we do, add a bit of Liquid Smoke to it.
MMMMM

Stef · Post by **Stef** » Sun Jul 25, 2010 3:05 pm

Thanks for the tips guys, I'll check what my butcher's got that can be dried. I must tell my wife to leave the oven alone for a while or I'm going to hear something like "Stef, you cooked the steaks too long. They were dry and hard like an old shoe sole and I had to give them to the dog..."

Bypah · Post by **Bypah** » Sun Jul 25, 2010 3:27 pm

Beef jerky is aweome and easy to prepare....either in the oven or in a dehydrator.Recipes varies from person to person but one thing is you 'll need salt, pepper and other spices like paprika etc to cure the meat strips.

ahhh and a good cut of meat...

ak70g2 · Post by **ak70g2** » Sun Jul 25, 2010 3:42 pm

Stef wrote:Thanks for the tips guys, I'll check what my butcher's got that can be dried. I must tell my wife to leave the oven alone for a while or I'm going to hear something like "Stef, you cooked the steaks too long. They were dry and hard like an old shoe sole and I had to give them to the dog..."

Cousin, tommorrow I'll make some pictures of my parent's smkehouse and I'll ask my father for some recipes of Pastrama. As I know, the best for this is sheep meat, followed by beef, lean. So, you'll must trim the fat from the meat.

Tommorrow I'll give you more details.

Cracker · Post by **Cracker** » Sun Jul 25, 2010 3:58 pm

Smokehouse.....

Did you say smokehouse???

NICE

We only have small smoking oven, fired up with beechwooden shavings..

(atleast.. a friend in our friendgroup has it)

Here steff:

http://microwebtech.com/

All the basics in a simple recipe

Bypah · Post by **Bypah** » Sun Jul 25, 2010 4:53 pm

Would like to taste some romanian pastrama....

ak70g2 · Post by **ak70g2** » Sun Jul 25, 2010 6:23 pm

@Cracker: you'll see it tommorrow

@Bypah: it's too bad for all of us that custom regulations don't allow free flow of goodies...

george94 · Post by **george94** » Sun Jul 25, 2010 9:04 pm

For people interested in what to cook their jerky with, check out this site-http://www.himtnjerky.com/ They have great seasonings and my favorite, mesquite.

Stef · Post by **Stef** » Mon Jul 26, 2010 3:45 am

Hi
thanks, all that sounds so good...

I've added Cracker's link to my favorite and my "to do" list.
Yes please cousin, send the pictures of the smokehouse. I've heard the original pastrama is from Romania, it must be great!
Did anyone try the Swiss "viande des grisons" http://en.wikipedia.org/wiki/Bindenfleisch ? The real stuff is a bit expensive but I love that.

ak70g2 · Post by **ak70g2** » Mon Jul 26, 2010 6:07 am

Cousin, here it is:

: General view

: Smoking chamber

: Firing "pit"

: Connecting tube

The lower, horizontal tube is the place where the fire burn, the smoke is cooled somewhat during travelling through connecting tube between fireplace and smoking chamber. My parents don't use wood, only sawdust, willow mostly. They said that give the best flavor to the meat. The sawdust must burn slowly, making great amount of smoke.

For recipe, the meat pieces (here is used mostly sheep/mutton, as Dobrogean/Turkish tradition) are cured in an condimented brine, for 5-6 days. Recipe for brine (10 kg of meat):

0.8 liters water
30 grams of salt
15 grams of crushed/powdered garlic
10 grams paprika (hot or sweet, as you like)
10 grams black pepper
10 grams coriander

After curing, the meat is hanged to dry for 2-3 hours and put in the smoking chamber, where is smoked for 1-2 days. After smoking, they leave the meat another 1-2 days without smoke, to dry.