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>> | No. 12184
12184
I got one of these for christmas so I made some beef jerky. |
>> | No. 12185
12185
IMG_20161229_152913764_HDR.jpg ![]() ![]() ![]() Step 1: cut up a shitload of the leanest beef into smaller bits. Just keep cutting it until you can't be arsed to keep going. |
>> | No. 12186
12186
IMG_20161229_152929622.jpg ![]() ![]() ![]() Step 2: do not give any to the cat no matter how nicely he asks |
>> | No. 12187
12187
IMG_20161229_153207515.jpg ![]() ![]() ![]() Step 3: Make some marinade or marinades. |
>> | No. 12188
12188
IMG_20161229_154239466_HDR.jpg ![]() ![]() ![]() M1 was just the base, M2 had a dash of rice wine vinegar, M3 was the base + roughly cracked sichuan pepper, M4 was the base plus two finely sliced bhut jolokia scorpion peppers. |
>> | No. 12189
12189
IMG_20161229_223023715.jpg ![]() ![]() ![]() I put 0.5kg of M1 or M2, I wasn't paying attention, in after just 2 hours of marinade then let it cook for 4 hours. It was okay. Nothing special. Mainly tasted meaty. This is what was left of it 5 minutes after I took it out. |
>> | No. 12190
12190
IMG_20161230_013440338.jpg ![]() ![]() ![]() Here's marinade 1 or 2 depending on what the other one after 6 hours marinade and 4 hours drying out. Now, I also sprinkled this and all of the following meats with black pepper after spreading them on the trays, otherwise they left most of the pepper in the marinade trays. And I used a fuckload of black pepper doing this. I don't have a pepper grinder; just the pestle & mortar but I must have spent almost half an hour total just grinding black peppercorns for these four. |
>> | No. 12191
12191
IMG_20161230_013448870.jpg ![]() ![]() ![]() This one was even better; either sichuan peppers have more salt in or they just taste of salt but in the past I've struggled to get home made food to have the tongue-numbing salt flavour that restaurant sichuan pepper has. With this it was perfect. |
>> | No. 12192
12192
IMG_20161230_013455613.jpg ![]() ![]() ![]() The final one was... uh. Maybe a bit too spicy. I was eating a lot of this and the previous one and they left me crying with the heat. Fucking great stuff but in terms of flavour alone I'd choose the sichuan pepper one, not this one which is just pure heat. |
>> | No. 12193
12193
>>12184 |
>> | No. 12194
12194
>>12186 |
>> | No. 12195
12195
>>12184 |
>> | No. 12196
12196
Can you do some fruits please? |
>> | No. 12197
12197
>>12196 |
>> | No. 12198
12198
>>12196 |
>> | No. 12199
12199
>>12198 |
>> | No. 12200
12200
apples.jpg ![]() ![]() ![]() >>12199 |
>> | No. 12201
12201
>>12200 |
>> | No. 12202
12202
>>12201 |
>> | No. 12203
12203
>>12202 |
>> | No. 12204
12204
>>12203 |
>> | No. 12205
12205
apples.jpg ![]() ![]() ![]() They look like this now. Can't see many sugar crystals which is good. That's 16 hours at about 54 degrees C. They taste good but I think the vanilla detracts from the sour apple flavour, so I'll just do some plain or perhaps with lemon juice next. |
>> | No. 12206
12206
hm the cat is trying to eat them. interesting. |
>> | No. 12207
12207
IMG_20170110_233255040.jpg ![]() ![]() ![]() New jerky batch. Filled the dehydrator this time but that meant it took 3-4 hours longer to do even the medium pieces; I started it earlier today but the larger pieces are still in there. All of them are sichuan, pepper and bhut jolokia. When they reach sufficiently dried status they are delicious. |
>> | No. 12208
12208
>>12207 |
>> | No. 12209
12209
>>12208 |
>> | No. 12210
12210
Hows it work? Does it bake the shit out of things working with a dehumidifier or vacuum or what? |
>> | No. 12223
12223
I tried doing some strawberries (wrong time of year I know) and while they worked marvellously, waiting twelve hours for a handful of pieces of dried strawberry seems like a waste of time. I put some blueberries in too, after "crazing" or "checking" them in boiling water (the two instruction booklets use different words for the same thing) they just turned into a bit of a gloopy mess. Maybe 20+ hours would be effective but I'm not keen on leaving it running overnight. |
>> | No. 12224
12224
I cut the meat while it was as frozen as my freezer gets and it doubled the surface area. This batch is almost too dry, despite it not being in for even 4 hours. |
>> | No. 12244
12244
IMG_20170321_220659544.jpg ![]() ![]() ![]() This batch is just soy, Worcestershire sauce and a little toe-nail sized dollop of 6 mill scoville extract, 1 hour soak 4 hour heat. |
>> | No. 12245
12245
Holy shit my arsehole is killing me. This is "knife moving in an open wound" level pain. |
>> | No. 12246
12246
>>12245 |
>> | No. 12247
12247
>>12246 |
>> | No. 12248
12248
>>12247 |
>> | No. 12273
12273
Any idea how much power these things use? |
>> | No. 12275
12275
>>12273 |
>> | No. 12276
12276
>>12275 |
>> | No. 12277
12277
>>12276 |
>> | No. 12279
12279
>>12277 |
>> | No. 12740
12740
>>12202 |
>> | No. 12741
12741
>>12740 |
>> | No. 12742
12742
>>12741 (I just quartered them) |
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