Mad Hunky jerky

[Richtee]

For those of you who have the MH on hand, I have been playing with a recipe for jerky. It uses Cure#1, of course because the salt content in the rub (even tho low) would put the jerky over the top using TQ.

Seems to be pretty good- here's the preliminary recipe- still tweaking tho

Per 5 Lbs. trimmed sliced meat:

5 Tablespoons Mad Hunky rub
2 Tablespoons Kosher salt
1 teaspoon Cure #1
1/2 cup red wine- If using a light red, use full cup and omit water
1/2 cup cold water

Mix all in a sauce pan, warm to dissolve. Chill, and mix well into meat. Refridgerate for several hours, and mix again. Let cure 24 hours before either smoking or dehydrating.

I am considering having McCarthy Spice do a prepackaged cure, a'la Curlies, et. al. once I get it nailed down. Probably a 5 pound amount would be what to do, right?

[SmokinLee]

Sounds pretty good seeins I'm a jonesin jerky. I am putting on a demo for the hunters at my dads place next week for deer season on jerky making. wheww!

[Richtee]

Sounds pretty good seeins I'm a jonesin jerky. I am putting on a demo for the hunters at my dads place next week for deer season on jerky making. wheww!

Hmmm...be happy to send you a bag gratis if you'll use it for them... sales op there! Or even go to Marktee's and grab one...he's got stock...

[curious aardvark]

works well with beer too :-)

[Richtee]

works well with beer too :-)

Yup..prolly would! But I'm leaning on the wine anti-oxidants to help prevent fat rancidity

[curious aardvark]

Yup..prolly would! But I'm leaning on the wine anti-oxidants to help prevent fat rancidity

use lean meat :-)

I think you tend to get a bit over anxious about such things.
once it's cured, dried and vacpacked - most jerky and snacksausage is good for months at room temperature. OR at least riding around in the back of my car lol
Never had any 'fat rancidity' yet, nor do I ever expect to get any.

Actually quite often the fat is left on the slabs of beef used for biltong.
Doesn't go off, you can keep it for months - never tastes any different.
So not sure where this rancid fat thing comes from.

Wine's good - certainly for the flavour, but why cut it with water

People keep giving me bottles of wine (2 this week). They ask: 'do you drink wine ?'
I say: 'no, but I certainly cook with it.'
They reply: 'oh no this is too good to cook with.'
A good wine makes a great sauce.
To me it's drinking the stuff that's the waste, what can you do.

[Richtee]

Only reason I dilute.. I'm using in this case a Cab Sav.- I guess I should make a note of that. Damned heavy stuff.

Yeah...perhaps it is over-engineered. Wish all bridges were like that.

[Hannibal]

Yup..prolly would! But I'm leaning on the wine anti-oxidants to help prevent fat rancidity

That's it. I am gonna start drinking wine. I am already fat; don't need to be fat and rancid.


Sounds like a good mix though. I'll have to try some of that soon. Which reminds me, I still need to send you an order.

[Fishawn]

Red Wine In Jerky Rocks! ..... Been a while since making jerky, maybe try this this coming weekend. Thanks Rich!

[Richtee]

That's it. I am gonna start drinking wine. I am already fat; don't need to be fat and rancid.

Hahahah.. cough-gasp.. hahaha! Oh... for that gem!

[Earache_My_Eye]

Maybe it's just me, but, I like jerky that also has some worcestershire flavor, too. I found a worc. powder at Spice Barn...a Tbsp. of that would kick it up a notch....but, then it wouldn't be just the Mad Hunky providing the flavor...

I made some a while back with MH and TQ...I cut back on the TQ by 1/3 and dry seasoned the jerky...then bagged it for 24....smoked for 2 hrs over cherry at <180*...then finished in the dehydrator. Left it sit in ziplock bags for a couple days and WOW...

Anywho...it was just an idea...

L8r,
Eric

[Richtee]

I LIKE ideas! Worch is good... use it in my "normal" jerky.

And you probably could use TQ and the MH, depending on the salt level you prefer.

[curious aardvark]

I used my cure salt which works out at around 1 tsp per pound (15g per kilo but it's quite heavy salt).
Definitely wasn't too salty.

Most of the saltiness in the MH seems to disappear when it's heated

Some sort of magic salt I suppose

[SmokinLee]

It's just the guy's leasing the land and there are only 3 of them plus my brother and son in law. I still have enough MH for couple butts and I do need to get some more ( I just forgot at the last comp) What I have left I'v had for about a year store in a tupperware container, it did get a little clummpy so I just heated a cast iron pan slightly and cut the heat, poured and stirred the MH. Allowed to cool and put back in the Tupperware. Sure did freshen it up nice.

Hmmm...be happy to send you a bag gratis if you'll use it for them... sales op there! Or even go to Marktee's and grab one...he's got stock...

[DDave]

Red Wine In Jerky Rocks!

Yep. What he said.

Dave