Beef Jerky Recipes....
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@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
Are you just using an oven to dehydrate?
I have a dehydrator and a smoker, probably going to use both.
You're more equipped than I am
I bet it'll come out great.I got the dehydrator a while back, so far I've only used it to dry homegrown peppers. But I've seen many smoked jerky resipes, so I'm excited to do that.
My dad made jerky once--a ton of it. We were eating it all the time for like months lol. Good memories
My cousin was making it for a while, mostly out of venison. I think he jerkied a whole deer one time.
This is quite common and delicious as fk
Mail it to me
Shoot yer own bud, geez
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@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
Are you just using an oven to dehydrate?
I have a dehydrator and a smoker, probably going to use both.
You're more equipped than I am
I bet it'll come out great.I got the dehydrator a while back, so far I've only used it to dry homegrown peppers. But I've seen many smoked jerky resipes, so I'm excited to do that.
My dad made jerky once--a ton of it. We were eating it all the time for like months lol. Good memories
My cousin was making it for a while, mostly out of venison. I think he jerkied a whole deer one time.
This is quite common and delicious as fk
Mail it to me
Shoot yer own bud, geez
Everything in NJ causes cancer I think
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@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
Are you just using an oven to dehydrate?
I have a dehydrator and a smoker, probably going to use both.
You're more equipped than I am
I bet it'll come out great.I got the dehydrator a while back, so far I've only used it to dry homegrown peppers. But I've seen many smoked jerky resipes, so I'm excited to do that.
My dad made jerky once--a ton of it. We were eating it all the time for like months lol. Good memories
My cousin was making it for a while, mostly out of venison. I think he jerkied a whole deer one time.
This is quite common and delicious as fk
Mail it to me
Shoot yer own bud, geez
Everything in NJ causes cancer I think
-
@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
Are you just using an oven to dehydrate?
I have a dehydrator and a smoker, probably going to use both.
You're more equipped than I am
I bet it'll come out great.I got the dehydrator a while back, so far I've only used it to dry homegrown peppers. But I've seen many smoked jerky resipes, so I'm excited to do that.
My dad made jerky once--a ton of it. We were eating it all the time for like months lol. Good memories
My cousin was making it for a while, mostly out of venison. I think he jerkied a whole deer one time.
This is quite common and delicious as fk
Mail it to me
Shoot yer own bud, geez
Everything in NJ causes cancer I think
I see you've been to my facebook. That's an old picture of me though
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Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K. -
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
edit: I see that recipe is more like ham, which is amazing. The 2 things I mentioned are dried sausages.
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@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
-
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
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@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It will blow your mind how easy it is to make cheeze. Same for the smoker. Queue one of my favourite humans:
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@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
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@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It will blow your mind how easy it is to make cheeze. Same for the smoker. Queue one of my favourite humans:
Now I want to go catch a few fish and toss them in the smoker... It's still fishing season down here.
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@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
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@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
You've never had havarti cheese before?
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@scottalanmiller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
You've never had havarti cheese before?
My family are the type of people that eat american, cheddar and provolone. That's it.
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@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
drooling uncontrollably
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@wirestyle22 said in Beef Jerky Recipes....:
@scottalanmiller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
You've never had havarti cheese before?
My family are the type of people that eat american, cheddar and provolone. That's it.
Here's a silly question - what is "american" cheese? Is that like velveeta? Some kind of cheddar?
edit: never mind, I got it
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@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@scottalanmiller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
You've never had havarti cheese before?
My family are the type of people that eat american, cheddar and provolone. That's it.
Here's a silly question - what is "american" cheese? Is that like velveeta? Some kind of cheddar?
Velveeta doesn't need to be refrigerated, it's disgusting. My ex actually used to eat velveeta and peas. It made me gag.
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@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
drooling uncontrollably
The cold smoker we used was actually a converted water boiler (old school water heater). It was buried into an embankment for insulation. The fire box is about 4 feet in diameter and about 8 feet long/deep. A little welding attached the iron pipe for the smoke column. Add a small air pump and watch her go. Pics:
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@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@scottalanmiller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
You've never had havarti cheese before?
My family are the type of people that eat american, cheddar and provolone. That's it.
Here's a silly question - what is "american" cheese? Is that like velveeta? Some kind of cheddar?
edit: never mind, I got it
It's those insipid little cellophane-wrapped squares. Not actually cheese.
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@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@scottalanmiller said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@wirestyle22 said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
@RojoLoco said in Beef Jerky Recipes....:
@MattSpeller said in Beef Jerky Recipes....:
Bresaola is an air-dried meat traditionally made from beef--​but we're using venison. This recipe is the perfect gateway into charcuterie:
It requires minimal ingredients, it's hard to screw up, and the end result is wildly delicious and surprisingly tender. Backstrap is the best cut to use here, but if you'd rather save that for steaks and roasts, fillets from the hindquarters work well, too. The recipe's cure gives the bresaola a peppery finish, so it's a natural fit in an arugula salad with fresh Parmesan. It's also terrific on sandwiches, or with an assortment of cheeses, preserves, and crackers. And it's not bad all on its own, either. --C.K.I've seen a product similar to that on a biltong website - called "Boerewors" or "Droëwors" (2 different things, not sure which is more like the recipe above). Might have to give that recipe a swing, my neighbors and I are big fans of charcuterie.
Smoked meat, cheese, crackers and alcohol are among my favourite things. Making any of those yourself just increases the awesomeness.
Like, from scratch smoked cheese? I really haven't lived have i?
It's much easier to buy some good cheese and toss it into a cold smoker. I got to do that a few weeks ago for thanksgiving... we put something like 14-15 different cheeses in for a couple of hours. The real standouts were blue/gorgonzola and an Irish cheddar.
I just tried havarti. loved it
You've never had havarti cheese before?
My family are the type of people that eat american, cheddar and provolone. That's it.
Here's a silly question - what is "american" cheese? Is that like velveeta? Some kind of cheddar?
edit: never mind, I got it
It's those insipid little cellophane-wrapped squares. Not actually cheese.
That's true
