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need input

post #1 of 4
5/28/07 at 7:31pm
Thread Starter 
I've a dilema that i hope maybe you all can provide some insight on. Lately, i've been trying my hand at making Beef Jerky. I've made about 4 batches so far with only 1 that even the dog wouldn't eat :D After sharing a bit at work (to get some feedback), one of the "complaints" was that the flavor, while good, was overpowering. Personally, I didn't think it was bad at all. Also, the same person that thought it was overpowering kept sneaking in my bag for MORE!

Which brings me to my problems.

I don't do "subtle" very well. I like to be KILLED with flavor! I like flavor that grabs you by the shirt collar and kicks you in the seat of the pants. WOWIE flavor!

ALSO, recently i went to our family reunion (on Woolverton Mountain) which is a potluck. For once, i wanted to contribute to the potluck, but after looking through my recipe file, EVERYTHING i make is SPICY (save for my Beer Bread). If you don't believe me, just look at my blog! 360.yahoo.com/korgboy98

Any suggestions, anybody???:smoking:
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post #2 of 4
5/30/07 at 12:21pm
Doc-
Here's one we've used for years. It's from Backpack Cookery by Ruth Dyer Mendenhall, written in 1966.

1-1/2 lb flank steak, cut across grain into 1/8 inch slices (partly freezing makes this easier)
1 tsp celery salt
1 tsp garlic powder
1 tsp onion flakes
1/2 tsp black pepper
6 oz soy sauce
6 oz Worcestershire sauce

Mix other ingredients, marinate slices overnight in fridge in plastic bag.
Lay out slices (not overlapping) on cooking rack with sheet pan underneath for drips.
Prop oven door open a crack (I always closed the door on a church key) set at lowest possible setting (125-140deg) and roast for 8 to 12 hours. Bite one occasionally to see when you have a consistency you like.This will get you about 1/2 pound of jerkey.

It's not super-spicy or complicated, but we've always liked it. YOu can jazz it up to suit - cayenne or some kind of chili powder would be a step in this direction. Maybe a little tequila or bourbon in the marinade. :cool: Or brandy, if you're an epicure.

We now have an electric convection oven with a "dehydrate" setting, which runs at 140 deg. and doesn't call for the door to be open. Just a little easier to set up.

Enjoy

Mike
travelling gourmand
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post #3 of 4
5/30/07 at 4:23pm
Thread Starter 
i'm not talking about just jerky. If you look through my blog (my recipe file, for the most part), EVERYTHING is spicy and bold! I kinda want to experiment in subtle flavors, but i'm not quite sure HOW..
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post #4 of 4
5/30/07 at 8:52pm
Lock your spices up? :p

Have your taste buds resurfaced :lol:

Ban everything spice wise except salt and pepper - get flavour from ingredients and not spices. It may take time of going without the spicy things - source recipes which aren't highly spiced. As soon as you read CHILLI - shut the book on that recipe hehe. Good luck with it - I'm a spice freak too. Can't do subtle either.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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