Strip Mall Chinese Takeout Spicy Orange Beef Jerky
A tale of the making of Strip Mall Chinese Takeout Spicy Orange Beef Jerky and how I burned my right eye:
Alamo Basement Fighting Texas Aggie Ring and I went to the local Mexican mercado this afternoon and procured 12.5 pounds (~5.44 kg) of Bistec Palomilla. It was already sliced and was the perfect thickness for making jerky. Additionally, it was on sale.
While we don’t use recipes for jerky, we will look at a number of them on the internets and “pick and choose”. Our baseline for marinade is ~2/3 cup of marinade per pound of meat. 1/4 teaspoon of Prague Pink cure per pound. One tablespoon of MSG per pound of meat.
Aggie Ring zested about 12 oranges and set the zest aside. Then he took the juice from the oranges and put it in the blender. To the orange juice, he added plenty of ginger, a ton of garlic, some gluten-free soy sauce, lots of honey, a sizable portion of shallots, and some Thai peppers.
Warning Will Robinson: I had absolutely no idea Thai peppers were so darn hot. I had to add more honey to tame the marinade down. I also accidentally rubbed my right eye. All I can say it was a good thing that I wasn’t wearing contacts today.
Aggie Ring whisked the blender full of liquid into the orange zest and added orange juice from a bottle that contained juice that was not made from concentrate until it looked like enough for the amount of beef he would be processing. When I performed the mandatory teaspoon taste test, I was quietly pleased with the flavour. You could still taste the Thai peppers, but they weren’t as angry as before.
After slicing the meat, Aggie Ring and I put it into a marinade bag made especially for that purpose. We did it handful by handful, dipping my hand into the marinade bowl each time so all surface areas of the beef would get covered. I’ve not had the best experiences putting meat into a bag/container and then pouring on the marinade. When I’m putting it on the racks, I always find pieces that were touching where one side never touched any of the liquid.
Although I’ve never noticed a difference personally in leaving meat in a marinade for more than 7 or 8 hours, this batch will probably go for about 15 hours because I don’t want to get up early and interrupt my sleep schedule.
Strip Mall Chinese Takeout Spicy Orange Beef Jerky
A tale of the making of Strip Mall Chinese Takeout Spicy Orange Beef Jerky and how I burned my right eye:
Alamo Basement Fighting Texas Aggie Ring and I went to the local Mexican mercado this afternoon and procured 12.5 pounds (~5.44 kg) of Bistec Palomilla. It was already sliced and was the perfect thickness for making jerky. Additionally, it was on sale.
While we don’t use recipes for jerky, we will look at a number of them on the internets and “pick and choose”. Our baseline for marinade is ~2/3 cup of marinade per pound of meat. 1/4 teaspoon of Prague Pink cure per pound. One tablespoon of MSG per pound of meat.
Aggie Ring zested about 12 oranges and set the zest aside. Then he took the juice from the oranges and put it in the blender. To the orange juice, he added plenty of ginger, a ton of garlic, some gluten-free soy sauce, lots of honey, a sizable portion of shallots, and some Thai peppers.
Warning Will Robinson: I had absolutely no idea Thai peppers were so darn hot. I had to add more honey to tame the marinade down. I also accidentally rubbed my right eye. All I can say it was a good thing that I wasn’t wearing contacts today.
Aggie Ring whisked the blender full of liquid into the orange zest and added orange juice from a bottle that contained juice that was not made from concentrate until it looked like enough for the amount of beef he would be processing. When I performed the mandatory teaspoon taste test, I was quietly pleased with the flavour. You could still taste the Thai peppers, but they weren’t as angry as before.
After slicing the meat, Aggie Ring and I put it into a marinade bag made especially for that purpose. We did it handful by handful, dipping my hand into the marinade bowl each time so all surface areas of the beef would get covered. I’ve not had the best experiences putting meat into a bag/container and then pouring on the marinade. When I’m putting it on the racks, I always find pieces that were touching where one side never touched any of the liquid.
Although I’ve never noticed a difference personally in leaving meat in a marinade for more than 7 or 8 hours, this batch will probably go for about 15 hours because I don’t want to get up early and interrupt my sleep schedule.