Tart enough for you?

I delivered chunks of salmon marinaded in chilli pesto to the Hendries' last night so that it could be run through their dehydrator and we could  snack on it during the Wales v Turkey footie today.

It turned out very well. Next time I would add a little more salt and remove the skin but it was pretty darn good. One of my favourites so far.

Turkey Jerky

Last week's chicken (Icons passim) didn't go all that well in the dehendrifier truth be told. We think that perhaps so much water is injected in to supermarket chicken that when you dehydrate, it turns into shoe leather.

We're trying turkey this week. I dropped it round to Andy and Ollie yesterday, and I will pop round to taste after work today.

I noticed turkey strips in Waitrose when I was taking PG shopping on Sunday, so that is the meat. I marinated it overnight with dark soy, fish sauce, honey, sriracha, lemon juice, cracked black pepper and Taste Moroccan Rub. 

In the morning I drained it, arranged the strips flat on a plate and fridge dried it. We are also going to dehydrate for less time and at a lower temperature than we did with the chicken.

Finally, a new label is born - https://nickbrowne.coraider.com/search/label/Jerky

Part three of many I hope

Taste Tandoori spice (cumin, coriander, paprika, ginger, garam masala [coriander, cumin, pepper, ginger, cinnamon, cloves, cardamon] cayenne pepper, sea salt, cardamon), fresh garlic and ginger. lemon juice and yoghurt. Oh, plus dried mint and shredded spring onion now I remember.

After beef then pork I am trying marinated chicken in the Hubble dehydrator. I haven't tasted it yet but it was delivered to them yesterday. Fingers crossed I will get my hands on some early this evening.

Bak Kwa

The biltong (Icons passim) went well a fortnight or so ago, so we are trying a Chinese pork equivalent.

I bought belly slices yesterday, snipped them up further and marinated them overnight in rice vinegar, dark soy sauce, fish sauce, roasted sesame oil, ground pepper and five-spice powder.

I have drained it this morning as the marinade was pretty wet and put the pork back uncovered in the fridge to dry a little more. I will take it round Ollie's after work today to be put in the dehydrator with the idea being that they will bring the end product around to the Standard on Wednesday for a test taste.

Biltong/Beef Jerky

I popped round to the Hubble late yesterday afternoon to watch the Grand National. Congratulations to Rachael Blackmore on becoming the first female jockey to triumph in the world's most famous steeplechase, with a stirring victory on Minella Times. (Purists may claim that Elizabeth Taylor won it as 12-year-old Velvet Brown on a gelding called The Pie in the 1944 film National Velvet even though in the story she was disqualified on a technicality.)

The main reason I went over though was to taste the biltong that had been dried overnight there. Ollie had put it into her dehydrator at sixty degrees for seven hours.

I bought a rump steak and sliced (or more accurately snipped) it into strips. The marinade was Nature Kitchen Steak Spice (sea salt, black pepper, onion powder, garlic flakes, red bell peppers, green peppercorn, tomato, and chilli powder) plus a little more salt and sugar loosened with cider vinegar.

I left it to marinate in a closed container overnight in the fridge, then open in the fridge for the morning to get most of the moisture out before patting it dry with kitchen paper and removing the garlic flakes.

Very good it was too, though next time - as a small adjustment - we may dehydrate for an hour less.

That said I may try some Mojama before returning to beef.