/ck/ - Food & Cooking

>>17557580
>silverside
>jerky
Enjoy your shoe leather lmao

Probably don't use corend beef

>>17557582
>>17557583
Okay, thats helpful information to know. I just wanted to give it a try so I asked my local butcher what cut I should use. He had no fucking idea what I was talking about so shrugged and suggested Silverside.
Is there a particular cut I should be looking to get? I just want to try and make a tender Jerky.
I'm in bongland so good jerky isn't a common thing here at all.

>>17557593
Sirloin. Saffa shop I went to made their Biltong with sirloin. Just straight up bought that shit from the superdupermarket and went bil and tong at it.

>>17557607
Biltong is okay I guess, but I'm trying to make Jerky because I prefer it overall. Seems to be a bit softer to chew than bills tongs.

>>17557642
Idgaf cunt. Go make your corned beef shit then, fuck sake.

>>17557580
Just made my first batch over the weekend, so I can't speak from authority, but I have a few suggestions. I did my marinades by taste / winging it, 4 hour marinade with salinity and flavor levels that I'd use when normally cooking the result, and it was not nearly salty enough. Some flavors also didn't transfer well. For instance, I used fresh garlic and (as I should have expected) none of the fresh garlic bite comes through when the result is dehydrated, so you can probably go ahead and use dry. For black pepper, I recommend grinding a layer directly on each strip rather than just including it in the marinade, as I got very inconsistent coverage and (at least without heating and with the four hour marinade I did) the flavor doesn't transfer well enough to the marinade and meat.

Consistent thickness is very important. I used don't pre-sliced Safeway top round because I was lazy, and that was a mistake. But it was a mistake I think I could have fixed by pounding the steak to a consistent thickness before dehydrating.

I found the texture of my jerky to be very tough and fibrous even for a traditional-style jerky cut against the grain, so next time I'm considering mechanically tenderizing it (pounding it with a tenderizer) and / or chemically tenderizing it (using bromelain aka the enzyme in pineapple juice, which is sold as "meat tenderizer" mixed with salt and sugar). I've also read that increasing the sugar content and increasing the marinade length might help with texture, but I suspect the bromelain is going to be the magic bullet, and it'll be ideal because I can just add it to the marinade without any extra steps / labor.

>>17557642
Biltong is literally softer than Jerky, that’s the entire gimmick. You get a slight vinegar taste and a fat moister and tastier product. Assuming you enjoy the taste of vinegar, like I do, it’s definitely the way to go.

>>17557580
>Attempting to make some Beef Jerky of my own, using a 'Silverside' joint of beef.
No idea what silverside is.
Try shoulder (chuck), skirt, or flank. Skirt will be the best jerky, it's commonly used for Mexican fajitas here and has a clear fat-interlaced grain that allows for very tender jerky by slicing across the grain prior to dehydration.

eye of round for jerky

>>17558167
winrar

>>17557580
>biltong
>in a dehydrator
kys

>>17557580
My south african husband makes biltong. All I know is that it uses a lot of ground coriander, and it hangs from the basement beams for a couple of weeks, and then it's done. So it seems pretty easy, even you could do it, sort of thing. Good luck!