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....:
@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
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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.
Yeah. You have to check the ingredients list to see if any milk products were actually used in making it
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@dafyre said in Beef Jerky Recipes....:
@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.
Yeah. You have to check the ingredients list to see if any milk products were actually used in making it
If it says "Deluxe" it's actual cheese
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@wirestyle22 said in Beef Jerky Recipes....:
@dafyre said in Beef Jerky Recipes....:
@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.
Yeah. You have to check the ingredients list to see if any milk products were actually used in making it
If it says "Deluxe" it's actual cheese
If it says "Specially formulated to not melt"...it's not cheese, lol.
