[Sca-cooks] Alton brown NOW jerky drying

[Phil Troy / G. Tacitus Adamantius]

On Jul 2, 2005, at 2:52 PM, Kerri Martinsen wrote:

> On a related topic, for those who saw the episode on drying jerky, has
> anyone tried the fan/furnace filter method?  It just looks weird...

That sounds like one of those things that people become alarmed about  
not because it's bad, but because it's weird. I remember reading  
someplace (in that book about Cod, I believe) that the late mayor of  
Marseilles or Nice (I forget which) used to soak the salt cod for  
state dinners in the toilet tank (the cod was in the toilet tank, not  
the dinners), which sounds awful until you remember that the water is  
clean, in theory, before it gets to the toilet, and is replenished  
with clean water with every flush, so perfect for salt cod. Drying  
over a filtered, continuous warm furnace airstream sounds unorthodox,  
but not inherently like a bad idea.

The method I use for bulk jerky drying that seems to work best for me  
is to dry the strips in the oven, but instead of laying them out on  
sheet pans or screening, I hang the strips threaded onto bamboo  
skewers, maybe ten or twenty to a skewer, with the skewer stuck  
through one end of each, so I can lay the skewer on the racks of the  
oven, and hang the strips down through the gaps in the rack. I find I  
can fit a lot more in the oven that way, and I can still catch drips  
with a sheet pan on the bottom of the oven.

I have a gas oven with pilot lights, I light the oven and set it for  
200 degrees F. for a few minutes, then put the meat in, turn the oven  
off, and leave everything overnight with the door propped open an  
inch or two to allow water vapor, if any, to escape... normally it's  
quite viable jerky by the next morning.

Adamantius

>
> Vitha
>
>  There was a bottle of Worchishire sauce with the
>
>>>> name of the
>>>> label changed to "Kerry"
>>>>
>>>> Guess the original Brand.
>>>>
>>>>
>>>
>>> Pardon me, i guess i'm a complete ignoramus. I've been using Lea
>>> and Perrins Worcestershire Sauce my entire life. And i rarely go
>>> into big chain stupormarkets. This is obviously some sort of
>>> political joke... but... what other brand is there?
>>>
>>
>> It's tempting to assume the brand was Bush's, although I don't know
>> if they actually do make Worcestershire Sauce (as mentioned
>> previously, they make canned baked beans, greens, hominy, etc.).
>> Another possibility (maybe more likely, which, of course, does not
>> equate to factuality) is that it was Heinz. As in Theresa Heinz
>> Kerry. They do make Worcestershire Sauce.
>>
>> Adamantius
>>
>>
>
>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04