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Post by 1dave on Jan 8, 2023 14:21:47 GMT -5
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Post by liveoak on Jan 9, 2023 11:34:54 GMT -5
Along with your exotic steaks, you might want to try some of this stuff.
It's original motto was " Sit Up And Stop Mumbling".
We mixed up a batch of it last night - home grown ghost peppers, fatali's, and red savina habaneros.
Yummmmmmm. Just the thing for your Bison Burgers, etc.
They used to sell this, but it hasn't been available for a while now.
Just in case I've interested you - here's the recipe
Patty
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RWA3006
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Post by RWA3006 on Jan 9, 2023 14:31:37 GMT -5
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Post by jasoninsd on Jan 9, 2023 16:34:52 GMT -5
I've had buffalo quite a bit...and I've actually eaten alligator when I was in the Army down in North Carolina. There's a place on the way into town that specializes in "wild game" meat...mostly buffalo...which is technically no longer wild!
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Post by Peruano on Jan 9, 2023 16:44:47 GMT -5
The University of Nebraska's food science department use to support a food outlet with specialty cheeses and processed meats. My favorites were the Buffalo Chips (bison jerky in vacum sealed packets). I'll be they are available on line.
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pizzano
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Post by pizzano on Jan 9, 2023 18:51:49 GMT -5
I like all kinds of Jerky...fish, mammal and reptile. I've home made both mammal and fish.........Just made a batch last week, nothing special, top round London Broil.....but it was my 1st time using an Air Fryer. I have a nice large dehydrator that takes a lot of time. So I thought why not try air fry. Within 2.5hrs at 180* I had 3/4lb done....in less than 5hrs had 1.5lbs done altogether. A small batch just to see how I'd like it. I'll be using the air fryer from now on, the meat texture turned out perfect.....and clean-up was a breeze.
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Post by liveoak on Jan 9, 2023 19:21:53 GMT -5
That's a great tip pizzano, on the air fryer- I have to try that. I've made beef jerky with a London Broil many times in my dehydrator- never thought of trying the air fryer. Thanks for the tip. Patty
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Fossilman
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Post by Fossilman on Jan 13, 2023 14:44:38 GMT -5
Every year my Brother In Law and I plan a game feed that's from different parts of the world.. We have had, frog legs, Wild boar, alligator, Kangaroo, Ostrich, Camel, Bison, different makes and types of sausages, and many more that I can't think of at the moment. Of course, we have regular beef,chicken and pork there to for the wives. Plus a few others that won't expand their taste buds...
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LazerFlash
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Post by LazerFlash on Jan 13, 2023 15:57:19 GMT -5
Along with your exotic steaks, you might want to try some of this stuff.
It's original motto was " Sit Up And Stop Mumbling". We mixed up a batch of it last night - home grown ghost peppers, fatali's, and red savina habaneros.
YIKES! I'm surprised that it didn't melt the blade on your blender!
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Post by victor1941 on Jan 13, 2023 16:39:04 GMT -5
Pizzano, what was the rub and time in the mix?
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Post by jasoninsd on Jan 13, 2023 17:14:16 GMT -5
I like all kinds of Jerky...fish, mammal and reptile. I've home made both mammal and fish.........Just made a batch last week, nothing special, top round London Broil.....but it was my 1st time using an Air Fryer. I have a nice large dehydrator that takes a lot of time. So I thought why not try air fry. Within 2.5hrs at 180* I had 3/4lb done....in less than 5hrs had 1.5lbs done altogether. A small batch just to see how I'd like it. I'll be using the air fryer from now on, the meat texture turned out perfect.....and clean-up was a breeze. From the looks of the meat in that first picture, there's no way I could have waited more than 6 minutes in the air fryer before I'd want to chow down on that!! Good night that looks delicious!!!
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pizzano
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Post by pizzano on Jan 13, 2023 19:24:42 GMT -5
Pizzano, what was the rub and time in the mix? This was a marinade, not a rub.......a selection of Soy sauce, Worcestershire sauce, honey, garlic (fresh cut & powder), Casero seasoning, water and ground pepper. All blended in a gallon baggy and set over night in the frig........A receipt my dad gave me over 40yrs ago. It works on everything, so I used it on this 1st air fry. I'll be trying some of my other favorite blends, now that I know the air fry works real well. As a side note.......I use both rubs and marinade, but rubs have a specific purpose related to meat texture.......particularly fish/reptile and some wild (gamey) birds. Rubs also take longer to penetrate the meat (cure) before you start drying, which keeps the meat together and in-tack better than a marinade.......but drying times can be tricky with rubs. Folks tend to concern themselves with "saturated" wet meat with marinades.....if that's the case, after a night refrigerated in the sauce, just lay out each piece on dry paper towels, for a couple of hours, flipping each piece over a few times until there are no drippings, then place on your tray and start the drying. Marinades lock those flavors you've added into the cell's of the meat......especially noticeable after the jerky has been stored a few days later.......if it lasts that long before dined on.....lol
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Post by 1dave on Jan 13, 2023 19:36:51 GMT -5
EDIT: What's this here Shire Sauce?
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pizzano
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Post by pizzano on Jan 13, 2023 19:37:08 GMT -5
I like all kinds of Jerky...fish, mammal and reptile. I've home made both mammal and fish.........Just made a batch last week, nothing special, top round London Broil.....but it was my 1st time using an Air Fryer. I have a nice large dehydrator that takes a lot of time. So I thought why not try air fry. Within 2.5hrs at 180* I had 3/4lb done....in less than 5hrs had 1.5lbs done altogether. A small batch just to see how I'd like it. I'll be using the air fryer from now on, the meat texture turned out perfect.....and clean-up was a breeze. From the looks of the meat in that first picture, there's no way I could have waited more than 6 minutes in the air fryer before I'd want to chow down on that!! Good night that looks delicious!!! Ahhhh....you like raw....or rare. Marinades have a way of curing, for sure. Salts, Soy and Herbs impact that process. Personally, I prefer my meat having "called Uncle" before I start chewing......my jerky lean, flexible, slight crust and chewy......dry enough that it does not stick to my fingers........lol
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Post by jasoninsd on Jan 13, 2023 19:45:16 GMT -5
From the looks of the meat in that first picture, there's no way I could have waited more than 6 minutes in the air fryer before I'd want to chow down on that!! Good night that looks delicious!!! Ahhhh....you like raw....or rare. Marinades have a way of curing, for sure. Salts, Soy and Herbs impact that process. Personally, I prefer my meat having "called Uncle" before I start chewing......my jerky lean, flexible, slight crust and chewy......dry enough that it does not stick to my fingers........lol Ummm...let's put it this way...I don't think of it as "blood" on the plate...I think of it as gravy! LOL This isn't too far from the truth! LOL:
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pizzano
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Post by pizzano on Jan 13, 2023 20:03:31 GMT -5
Just for you Dave.....lol This will work for 1.5lbs of well trimmed London Broil.....: 3 - Freshly chopped cloves of garlic 5 - Tablespoons Soy Sauce 2 - Tablespoons of Worcestershire sauce 3 - Tablespoons of Honey 1 - Cup of warm water 1/2 - Tablespoon of Garlic powder 1/4 - Tablespoon of Onion powder 1 - Tablespoon of Casero seasoning 1 - Tablespoon of ground Pepper You can add a no salt Garlic/Herb seasoning if you like.......I did on this batch......it's optional of course, taste to your liking. Mix the sauce in a bowl, pour into a gallon baggy, toss the meat in and massage for a few minutes........seal and place in the frig over night. It was recommended to me by an experienced air fry user, that 180* was his go to temp.......anywhere btw 160* to 180* is useful.......stay below 200* always......you want to "dehydrate", not cook......lol
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pizzano
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Post by pizzano on Jan 13, 2023 20:13:41 GMT -5
Ahhhh....you like raw....or rare. Marinades have a way of curing, for sure. Salts, Soy and Herbs impact that process. Personally, I prefer my meat having "called Uncle" before I start chewing......my jerky lean, flexible, slight crust and chewy......dry enough that it does not stick to my fingers........lol Ummm...let's put it this way...I don't think of it as "blood" on the plate...I think of it as gravy! LOL This isn't too far from the truth! LOL: LOL......you forgot the veins still pumping and normal operating temp of 101*...........cold raw meat lacks personality.....
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Post by mohs on Jan 13, 2023 20:24:40 GMT -5
Just for you Dave.....lol This will work for 1.5lbs of well trimmed London Broil.....: 3 - Freshly chopped cloves of garlic 5 - Tablespoons Soy Sauce 2 - Tablespoons of Worcestershire sauce 3 - Tablespoons of Honey 1 - Cup of warm water 1/2 - Tablespoon of Garlic powder 1/4 - Tablespoon of Onion powder 1 - Tablespoon of Casero seasoning 1 - Tablespoon of ground Pepper You can add a no salt Garlic/Herb seasoning if you like.......I did on this batch......it's optional of course, taste to your liking. Mix the sauce in a bowl, pour into a gallon baggy, toss the meat in and massage for a few minutes........seal and place in the frig over night. It was recommended to me by an experienced air fry user, that 180* was his go to temp.......anywhere btw 160* to 180* is useful.......stay below 200* always......you want to "dehydrate", not cook......lol if ya add peanut butter to that sauce your on your way to eating a satay and they taste ... reall goooood on second thought not sure Worcester is in peanut sauce ? been long lonely time since I've sauteEd & rolled
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LazerFlash
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Post by LazerFlash on Jan 13, 2023 23:02:51 GMT -5
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pizzano
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Post by pizzano on Jan 13, 2023 23:08:57 GMT -5
I have a favorite for turkey, chicken, quail, dove and duck, that includes peanut butter, soy, garlic, ketchup, squeezed orange/lemon, ginger and pepper......it marinades well after mixed together slightly warm........I don't ever use wines, vinegars, beers for jerky, like some do when using peanut and or ketchup.......like everything, it's personal taste. I stick to traditional tried and true sauces......rubs are different story.
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