[Sca-cooks] Beef Jerky Recipe OT OP
kingstaste at att.net
Tue Jun 19 16:00:44 PDT 2012
Wow, I slice mine across the grain whenever possible when making jerky,
otherwise the chewiness gets the better of me. The short fibers of the
cross-cut slices are still chewy, but you can get smaller hunks into your mouth
at one time!
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, June 18, 2012 8:06:23 PM
Subject: [Sca-cooks] Beef Jerky Recipe OT OP
Ok this recipe came through in newsletter today and I thought those heading off
to various summer activities like Wars and such might like it. It's from Michael
Symon’s Carnivore (Clarkson Potter) which will be out this fall I guess. If ever
a subject cried out to be released in summer, but maybe making beef jerky with
the oven on for hours is better done when it is colder.
Recipe Report: Beef Jerky, from Michael Symon's "Carnivore"
By Stan Friedman
Jun 18, 2012
Michael Symon’s Carnivore (Clarkson Potter), is a celebration of all things
meaty, with the celebrity chef offering dishes both classic and extreme. His
jerky recipe is the ultimate exercise in overcooking, a juxtaposition of quick
prep (under 10 minutes) and slow bake (31 hours to marinate and dry). I made
sure to cover the beef well for its long rest in the fridge, lest the intense
odors permeate my unsuspecting dairy products. After work the next evening, I
popped the pieces into the oven and by 8 p.m. my apartment was filled with the
pleasing aroma of a ribs joint. By the time Letterman had finished his top-10
list, it was time to see my results. While the slices did shrink some, they were
still surprisingly thick, the same size and shape as a batch of steak fries—made
from actual steak! A wonderful, rich brown crust enveloped each piece, providing
a sweet/salty/smoky flavor that activated the salivary glands just in time to
deal with the chewy, but not leathery, dried meat within; a delicious and
rewarding midnight snack with plenty left over to last throughout the summer.
Beef Jerky from Michael Symon’s Carnivore
2 pounds eye of round, trimmed of all fat
1 1/2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon chipotle powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1. Slice the beef with the grain into strips about 1 inch thick by 3 inches
long. If the strips appear too large, they likely are the correct size, as they
will shrink significantly during the cooking process.
2. In a mixing bowl, mix the remaining ingredients. Liberally season the beef
with this spice mixture, being sure to use it all. Cover the beef and
refrigerate for 24 hours.
3. Preheat the oven to 250 F.
4. Put the strips on a baking-rack-lined sheet pan. Arrange the meat so that the
strips are not touching or overlapping. This allows for even drying. Bake for 6
to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove
it after 6 hours. Otherwise, leave it in for the full 7 how to dry it out some
5. Store in an airtight container at room temperature; beef jerky will last for
Stan Friedman is the senior research librarian at Condé Nast.
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