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  1. newburydave

    USDA Paleo Jerky (what our ancestors wanted to make)

    Well...that was interesting. Left the beef in the dhydrator until 0630 this morning (1400 Mon to 0630 Tues: 16.5hrs. It still tastes like well spiced beef, but it is crunchy and hard. Not tough, it breaks and crumbles easily. It's tender enough to eat but I think the moisture content is...
  2. USDA Palio Jerky-After2.jpg

    USDA Palio Jerky-After2.jpg

    • newburydave
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    • Album: USDA Paleo Jerky (what our ancestors wanted to make)
  3. USDA Paleo Jerky- After1.jpg

    USDA Paleo Jerky- After1.jpg

    • newburydave
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    • Album: USDA Paleo Jerky (what our ancestors wanted to make)
  4. newburydave

    USDA Paleo Jerky (what our ancestors wanted to make)

    Dritsailor; A point well taken. When I saw how it came out I decided that I could definitely do better myself.
  5. newburydave

    USDA Paleo Jerky (what our ancestors wanted to make)

    First update: Monday at 2245 the center of the dried strips was still noticeably moist.
  6. USDA Paleo Jerky (what our ancestors wanted to make)

    USDA Paleo Jerky (what our ancestors wanted to make)

  7. newburydave

    USDA Paleo Jerky (what our ancestors wanted to make)

    Here is my first shot at Minimalist Jerky. AK1 inspired this effort, though I did go a little beyond his suggestion; I added a dab of Garlic and onion powder. Beyond that the size of the meat pieces are also different that "normal". When I had the butcher in the supermarket slice the steak to...
  8. USDA Paleo Jerky.jpg

    USDA Paleo Jerky.jpg

    • newburydave
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    • Album: USDA Paleo Jerky (what our ancestors wanted to make)
  9. newburydave

    "Plain Vanilla Beef Jerky"

    JJ; We all have our limits. Thanks for all the advice you have given. I'll let you know when I try the ghost peppers. The write up mentioned they are over 1,000,000 scovile units. Seems formidable. My USDA Paleo Jerky experiment is in th fridge marinating for @ 24 hrs, and the fish sauce is on...
  10. newburydave

    "Plain Vanilla Beef Jerky"

    Makes sense to me. I usually use fresh Habenero in my cooking, either deveined and minced (double gloves for that) or else pureed in our Cuisinart. It adds flavor and dosen't burn the tip of your tongue. Most of Habenero sauce I find in the stores is so quenched with sugar and other additives...
  11. newburydave

    "Plain Vanilla Beef Jerky"

    JJ I saw those Pepper Flakes on Amazon; but those aren't the ones I'm considering, (though based on your description maybe I should) here are the links to the pepper products I mentioned: This is the one I've ordered. This is one I'm considering   This is another that I'm considering. From...
  12. newburydave

    "Plain Vanilla Beef Jerky"

    The batch is finished. I would have to say it is about the best Jerky I've ever tasted; but there is still that heavy spice aftertaste. Worschester sauce no doubt. Chef Jimmy J, thanks for your advice. I did a search for true Fish Sauce on Amazon. I'm going to order some "Golden Boy Fish...
  13. newburydave

    "Plain Vanilla Beef Jerky"

    Hey guys; Late breaking news on my 'cobbled up' recipe variant to Dirtsailor's Thai-Jerky. I put the marinated beef strips (12 hours in the fridge) in my dehydrator at 1130 at 130deg for an hour. At 1230 I bumped the temp up to 145deg. The strips were nicely dried on the outside, becoming...
  14. newburydave

    "Plain Vanilla Beef Jerky"

    Thanks for the correction on the Fish Sauce. I'll have to get some since it is important to this recipe and try it again with the correct ingredients. So I guess what I'm making is a bit of a shot in the dark. At the supermarket I tried to get them to cut it cross grain 3/8" thick slices...
  15. newburydave

    "Plain Vanilla Beef Jerky"

    Hey AK1; It's more of a subjective attempt to find a personal baseline for adding spices than it is an experiment. As my wife constantly reminds me (retired Physics teacher), "cooking creates a mixture not a compound." Which I think means we're not doing chemistry here, just adding stuff to...
  16. newburydave

    "Plain Vanilla Beef Jerky"

    Thanks for the recipes guys. My bro-in-law swears by that Hard Root Beer, me I like Irish dark myself. I think I'm gonna' see how many recipes come in by the end of the week, then try a batch of each and see how they come out when I make 'em. (and this time I swear I'll stick to the recipes...
  17. newburydave

    "Plain Vanilla Beef Jerky"

    OK, I don't mean Vanilla flavored jerky ;) . I may be a newbie; but that sounds like a stretch even to me. After making my second batch of jerky ever (my first from scratch) and indulging my taste for intense flavors I decided I'd like to do my next batch with minimal spice, hot stuff and...
  18. newburydave

    How much liquid smoke for Jerky in a Dehydrator

    OK, More from lessons learned. I enjoy intense flavors; but after eating about half of this batch I'm thinking that this recipe is on the intense side of the scale. As in "eat this to stay awake driving home at night" intense. Which is about he only time in the past I'd justify the expense for...
  19. newburydave

    Some help with using Cure, and recipe- Brand new in the dehydrating world

    Urban; As many others have stated I don't expect this Jerky to be around long enough for the long term storage to be an issue. But, I can see your point about long term storage. From what I've found so far it seems that your on the right track with Vacuum sealed for storage, but home storage...
  20. newburydave

    Idea for the next showdown

    It's that four letter word that I came south to avoid. ......dave (actually in my former part of the cold and dark it usually comes as icy hardpack or black ice)
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