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From https://www.hermannwursthaus.com/
Jerky was a form of preserving meat that the Quecha Indians, a South American native tribe, originally from the ancient Inca empire, used as far back as 1550. They called it charqui, which literally translates into “dried meat”. The Spanish Conquistadors realized this was a great way to preserve meat. They called it Char’qui. When they arrived in North America, they found the native Americans also drying meat to preserve it. The name char’qui eventually became “jerky”. Jerky allowed people to be able to store meat and then consume a high protein source when food was scarce. The early pioneers and cowboys came to rely on jerky as a main staple of their diet. Soon, various spices were added to enhance the flavors. Today, many flavors, meats and styles of jerky are produced for one of the world’s most popular snacks.
Jerky is the original fast food, slow cooked and hickory smoked for a great tasting treat. Jerky is a beloved dried snack for campers, hunters and folks who just need a savory, healthy high protein snack.
Who doesn't love jerky? Well, actually, I had a convo with a woman today who said she didn't care for it. I told her that men are to jerky as women are to chocolate. Pretty sure that was an SAT question back in the day btw....
I've had every kind of jerky known to man. Beef jerky (obviously) in a thousand different forms. Turkey jerky. Chicken jerky. Hell, one of my favorite jerky's ever was CUTTLEFISH jerky. That's a serious convenience store staple in Hawaii btw. You don't wanna be trying to kiss on anyone after you have your cuttlefish jerky, but it is damned good nevertheless.
I am not always happy with storebought jerky. My primary issue with it is that makers of commercial jerky seem determined to negate the one factor that makes jerky, jerky. Jerky is dried meat. It's not meant to be moist, soft, or easy to chew. It's dried meat.
Commercial jerky companies seem determined to make it soft, moist, and easy to chew.
It's jerky dammit! WTH are you thinking?
I want my jerky like my mother's Thanksgiving Day turkey. Dry. Leather-like. Able to withstand the nuclear holocaust unscathed. And requiring copious amounts of liquid to compensate for. It's jerky for God's sake - that's the way it's supposed to be!
I have pretty much resigned myself to the fact that if I want the dry, leather-like, barely palateable jerky of my dreams, I will have to make it myself. And I have made it innumerable times. Most of my jerky recipes have been pretty standard. Lots of soy sauce, garlic, black pepper, and sometimes worcestershire sauce. I've toyed with that recipe frequently, sometimes adding some brown sugar to the salty mix. Hell - I've even soaked beef in Kimchi paste, bread and butter pickle juice, and other exotic marinades.
They were all good. And every one of them far surpassed anything I've bought at the thousands of gas stations I've filled up at across the United States.
My latest effort? I've always used a food dehydrator to make my jerky. But I recently bought a new pellet smoker and stumbled across a recipe for making jerky on it. So of course, that's what we be doin'
This recipe calls for soaking sliced flank steak (6 lbs of it) in lots of soy sauce, worcestershire sauce, some ketchup, onion and garlic powder, BBQ rub, salt, pepper, and a couple varieties of BBQ sauce.
Later tonight, I'll get my smoker going at it's lowest setting (around 180 degrees) and smokiest setting. and 5 or 6 hours later, we'll see how our pellet smoker jerky turns out.
I can't imagine it won't be fantastic. Because homemade jerky is... well... fantastic.
I will anxiously await your jerky stories, recipes, and pronouncements of jerky love. Female jerky love is also welcome. Because we aren't jerky misogynists here. Jerky is for everyone!
Jerky was a form of preserving meat that the Quecha Indians, a South American native tribe, originally from the ancient Inca empire, used as far back as 1550. They called it charqui, which literally translates into “dried meat”. The Spanish Conquistadors realized this was a great way to preserve meat. They called it Char’qui. When they arrived in North America, they found the native Americans also drying meat to preserve it. The name char’qui eventually became “jerky”. Jerky allowed people to be able to store meat and then consume a high protein source when food was scarce. The early pioneers and cowboys came to rely on jerky as a main staple of their diet. Soon, various spices were added to enhance the flavors. Today, many flavors, meats and styles of jerky are produced for one of the world’s most popular snacks.
Jerky is the original fast food, slow cooked and hickory smoked for a great tasting treat. Jerky is a beloved dried snack for campers, hunters and folks who just need a savory, healthy high protein snack.
Who doesn't love jerky? Well, actually, I had a convo with a woman today who said she didn't care for it. I told her that men are to jerky as women are to chocolate. Pretty sure that was an SAT question back in the day btw....
I've had every kind of jerky known to man. Beef jerky (obviously) in a thousand different forms. Turkey jerky. Chicken jerky. Hell, one of my favorite jerky's ever was CUTTLEFISH jerky. That's a serious convenience store staple in Hawaii btw. You don't wanna be trying to kiss on anyone after you have your cuttlefish jerky, but it is damned good nevertheless.
I am not always happy with storebought jerky. My primary issue with it is that makers of commercial jerky seem determined to negate the one factor that makes jerky, jerky. Jerky is dried meat. It's not meant to be moist, soft, or easy to chew. It's dried meat.
Commercial jerky companies seem determined to make it soft, moist, and easy to chew.
It's jerky dammit! WTH are you thinking?
I want my jerky like my mother's Thanksgiving Day turkey. Dry. Leather-like. Able to withstand the nuclear holocaust unscathed. And requiring copious amounts of liquid to compensate for. It's jerky for God's sake - that's the way it's supposed to be!
I have pretty much resigned myself to the fact that if I want the dry, leather-like, barely palateable jerky of my dreams, I will have to make it myself. And I have made it innumerable times. Most of my jerky recipes have been pretty standard. Lots of soy sauce, garlic, black pepper, and sometimes worcestershire sauce. I've toyed with that recipe frequently, sometimes adding some brown sugar to the salty mix. Hell - I've even soaked beef in Kimchi paste, bread and butter pickle juice, and other exotic marinades.
They were all good. And every one of them far surpassed anything I've bought at the thousands of gas stations I've filled up at across the United States.
My latest effort? I've always used a food dehydrator to make my jerky. But I recently bought a new pellet smoker and stumbled across a recipe for making jerky on it. So of course, that's what we be doin'
This recipe calls for soaking sliced flank steak (6 lbs of it) in lots of soy sauce, worcestershire sauce, some ketchup, onion and garlic powder, BBQ rub, salt, pepper, and a couple varieties of BBQ sauce.
Later tonight, I'll get my smoker going at it's lowest setting (around 180 degrees) and smokiest setting. and 5 or 6 hours later, we'll see how our pellet smoker jerky turns out.
I can't imagine it won't be fantastic. Because homemade jerky is... well... fantastic.
I will anxiously await your jerky stories, recipes, and pronouncements of jerky love. Female jerky love is also welcome. Because we aren't jerky misogynists here. Jerky is for everyone!
