Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?
It depends on how moist you like your jerky. A typical jerky loses half of its starting weight in moisture, so 2:1 is the proper ratio. "Low moisture" jerky can actually be 1/3 the starting weight, a 3:1 ratio.
So 2-3 pounds of beef will make 1 pound of jerky.
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City. I want to know how to make the pork jerky. What makes them so tender and soft? I've never had any other kind of jerky that has this texture. Most jerky is very chewy. Maybe it's due the high fat content of the meat. Maybe they don't dry it out
This is something I've planned on trying but haven't wanted to spend the $ for experimentation. Buying sliced turkey for lunches at the deli is a tad pricey. At my local market I can get frozen turkey breast for a much better price per pound. But, the turkey breasts are 3+ pounds, and my household would use ~ 1# a week. I figure I can just get a turkey breast, roast, make slices, and freeze a couple of batches for upcoming weeks. So, for the question. Do turkey slices thaw out ok in terms of texture and taste?
I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done. So one 4 pound (2 Kg) roast would cook for one hour. But what if I cook two 2 pound (1 Kg) pieces in the pressure cooker at the same time? Would it still be one hour because it's a total of 4 pounds or would it be 30 minutes because each piece is only 2 pounds each?
A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk when in season, and trim/blanch before freezing. For a pound, trimming the ends off the beans is no big deal, but when we're talking 5 or more pounds, I find the trimming process extremely tedious... or tools that will make my job more efficient?
it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe. My question is: Has anyone ever heard of a Russian Chili Recipe, and if so could this recipe qualify as Russian? Ingredients 2 pounds ground beef ½ pound of ground chicken ½ pound of ground pork 3 tablespoons vegetable oil 2 cups beef broth ½ cup of 2% milk 1 15 oz can red pinto beans (drain) 1 15 oz can black beans (drain) 3 fresh tomatoes (cut to small chunks) 1 15 oz can tomato sauce 1 6 oz can tomato paste 1
I laid out some vension for jerky. It has been in the fridgerator for 2 days. I put it in the marinate today. how long can I leave it so it does not spoil?
I buy meat from a supermarket which is around £5-£10 per kilo for most types of meat. At my local bucher, I buy high quality meat for ~£10/kg. I think perhaps online I could get a better deal, buy bigger quantities etc. But no! Normal online prices seem to start at £20/kg all the way up to £55/kg! So many sites sell rip off 'meat boxes' as well. Why is it so expensive? I want to make regular 10kg beef orders (1 per quarter probably) to make lots of beef jerky but I just can't find anywhere online where this wont bleed my bank account dry! Why is it so expensive online?
I have had some success with making beef jerky at home in my food dehydrator. I would like to try and start experimenting with some original recipes. A whole host of questions: What sorts of ingredients can I use in my marinades? Does it matter how thick / thin the marinade is? Can I use fresh ingredients (chopped ginger for instance) or should I start with dry? Can I use maple syrup / molasses instead of sugar? Is salt (or soy sauce) an important part of the process or can I leave it out? I'm not looking for specific recipes, but rather the basic attributes of a jerky marinade so
I've been making beef jerky using various marinade recipes I found on the WWW. The results have been mixed, but always lack that one distinct flavor that seems so prevalent in store-bought jerky. If I had to describe it, I'd say "protein-y". It's not a spice I recognize, and doesn't seem to be present in any combination of soy sauce, Worcestershire, etc. Recently I found an old seasoning packet that came with my dehydrator, took a little taste, and recognized that same flavor immediately. Unfortunately there is no ingredient list printed on the packet. Where is that flavor is coming from?