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Post by Deleted on Apr 16, 2013 3:28:35 GMT
Since I bought a little smoker I've had some notable goodies to munch on. First day we made some beef jerky. It used - 2 pounds of sirloin tip (fat and sinew trimmed off then sliced into about 1/8th inch thick strips) Marinade was - 1 cup soy sauce, 1 cup water, 6 tablespoons dry minced garlic, 2 teaspoons ground pepper (I grind the corns myself), 1 teaspoon of dry ground dill. Marinade overnight in an ice-cream bucket with a lid. Shake every few hours. Smoker is using 2 parts coarse hickory sawdust to 1 part apple wood chips. Smoke for a good 6-8 hours at low heat. (until almost like jerky with crispy edges and softer thick spots. Seal it up in a ziplock or Tupperware container and let sit overnight. It's easy to fine tune the dryness the next day just by spreading it out on paper towel on a counter/table and keeping an eye on it. ~ ~ ~ Apparently it was pretty decent as the neighbor was over with his 2 little boys (grade 1 and preschool next year) and we had to take the last half bag away before they scarfed the whole thing down and got heck when mom got home and they wouldn't eat their supper.
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Post by Deleted on Apr 16, 2013 3:42:26 GMT
Second attempt with my smoker was trying to copy the terrific smoked salmon jerky grampa used to get from the natives decades ago. Filleted and deboned a whole little (about a 5 pounder) pink salmon I got from the grocer. Then I made the mistake of skinning it as I think the oils in the skin was what used to make it chewier and less crumbly.
I used basically the same marinade but added 1/8 cup of real-lemon.
I only smoked it for a good 6 hours with the same wood mixture.
It wasn't quite as chewy as I had hoped and was easy to break apart, but yum.
(beef's already marinading for teriyaki jerky tomorrow)
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cj
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Post by cj on Apr 16, 2013 14:59:19 GMT
^^^It may also have been the lemon you added that broke down the protein too much and changed the texture of the fish.
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Post by Deleted on Apr 16, 2013 15:19:02 GMT
^^^It may also have been the lemon you added that broke down the protein too much and changed the texture of the fish. Surprised that never occurred to me but that's actually a good point. Next time I try fish it'll be skin-yes, lemon-no. ~ ~ ~ Just firing up the smoker for the teriyaki jerky. Marinade was 1 cup teriyaki, 1/2 cup sweet and spicy soy sauce, 2 cups water, and about 4 tablespoons of dry granulated garlic. Smoking will be the same as my first post, and I'll try and let ya know how it turned out tonight.
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cj
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Post by cj on Apr 16, 2013 15:40:07 GMT
^^Man, you must be driving the neighbors crazy with wafting aromas. "Hon, how come I always feel hungry lately?"
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Post by Deleted on Apr 16, 2013 16:13:40 GMT
^^Man, you must be driving the neighbors crazy with wafting aromas. "Hon, how come I always feel hungry lately?" I live in the country, so there's really only one neighbor close enough to smell much. Hes the one I mentioned that was over with his boys, and we had to take the remainder of a huge bag of jerky away from the kids so they'd still have some room for supper when mom got home.
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Post by Deleted on Apr 16, 2013 22:34:11 GMT
Well, the teriyaki jerky still turned out good, but just a little bit on the bland side. Clearly, I needn't dilute the sweet soy sauce like I did the ordinary stuff as it doesn't seem to be nearly as salty. (the main reason for diluting the regular soy sauce) The teriyaki was a bit more diluted than I'd like as a result also. Next time...
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Post by tizzahell on Apr 17, 2013 1:13:27 GMT
maybe try a little liquid smoke in your marinade maybe; it will enhance that part of the flavour
Bugles have been on sale here lately, and we tried some cracker chips... and those hummus chips (they're ok if you like a little heat in your food).
"homemade" dips: a packet of onion soup mix or dressing/dip; with mayo and/or sour cream hummus: combine and process until smooth; drained chic peas(reserve a little liquid) whole cloves of garlic to taste. 2-4 tbsp. tahini about 1 tbsp. lemon juice olive oil
use more or less olive oil and, sub in some of the reserved liquid too get the desired consistency
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Post by Deleted on Apr 18, 2013 3:44:52 GMT
Here's another dip you might like.
1 pkg of pineapple cream cheese 1 can of minced or chopped clams (drained) 2 tbsp mayonnaise
Just mix together and chill about an hour before using.
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Post by tizzahell on Apr 18, 2013 4:14:19 GMT
I haven't been able to find pineapple cream cheese here forever... which sucks because it's the best one to use for carrot cake frosting!
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Post by tizzahell on Apr 18, 2013 4:15:34 GMT
I finally bought the chocolate philly too today; haven't tried it yet though
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Post by Deleted on Apr 18, 2013 4:56:51 GMT
I haven't been able to find pineapple cream cheese here forever... which sucks because it's the best one to use for carrot cake frosting! They make it already pineapple flavored? I thought bug was talking about something a person just whipped up using crushed or juice or something.
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Post by Deleted on Oct 6, 2013 19:01:59 GMT
I'm gonna start the marinade for a batch of beef jerky PDQ. Just a bottle of beer, a few tablespoons of Worcestershire sauce, a quarter cup of BBQ sauce, and spices/seasonings of preference. (I use garlic most, then pepper and/or Louisiana hot-sauce) Into my smoker it'll go on Tuesday.
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Post by Deleted on Oct 7, 2013 21:57:30 GMT
Will you be sending out samples?
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Post by Deleted on Oct 8, 2013 17:13:12 GMT
Will you be sending out samples? Sorry girly, what with "best before dates", and our modern postal service...... I have visions of ... .....so sorry, but there ain't gonna be samples being sent out.
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