As I noted in the Great Jerky Experiment – Round 5, I’m in love with Saudi Baharat. It’s along the same lines as Ras el hanout (another favourite of mine) but it’s nowhere near as hot (although spice blends can vary drastically so maybe its just the one I’ve been buying that has extra kick). It has a lot of spice, in the ‘there are lots of spices in this’ sense but it lacks a chilli punch, which I find makes it a much better companion to lighter meat such as chicken, or vegetarian dishes such as zucchini tagine.
The following recipe is so easy that I feel a little silly even typing it up, but the end result has such a spectacular flavour that I feel compelled to share it anyway.
I’m on a roll this week. My food dehydrator has never had this much use. It triumphed with the last batch of jerky, has had a couple of runs making kale chips and now it’s set for yet another round of the Great Jerky Experiment. I’ve fallen in love with a delightful little spice blend that goes by the name of Saudi Baharat. When I first tried it, I added it to beef chilli and I thought the spices were far too subtle with such a strong flavoured meat. I’ve since added it to zucchini tagine and lately I’ve been using it as a marinade – see Saudi Baharat BBQ Chicken. I haven’t actually tried it with lamb yet as Gewurzhaus suggests.
I thought I’d give it a go with kangaroo, which brings us to The Great Jerky Experiment – Round 5. Continue reading
At first I was a little bit scared of this jerky. Jerk Jerky is from the ever trusty “Just Jerky, The complete Guide to Making” but this recipe uses Habanero chilli which lies on the hotter side of the Scoville Scale. The chilli lovers out there may call me a wuss: fair enough; but this wuss has been caught out by hot chillies before and was taking no chances.
Habanero Chili Pepper
After the surprisingly tasty success of Round 1, I’m going to attempt to make one of my favourite foods this week – Biltong. I’m using kangaroo because it’s really lean (fatty meat makes for rancid jerky) and I can easily get it in fillets rather than steaks, so I can make nice long strips hopefully akin to the Biltong sticks I’ve purchased from South African grocers. Next time I’d like to try using lamb back-strap for the same reasons.
I’m using this recipe as a guide, but with coconut sugar instead of brown sugar. As I’m only using 300g of meat (I’m keeping this to small quantities until I’m confident I can consistently turn out a good jerky) I’ve used the following quantities for the dry rub: Continue reading
I did it! I made jerky!
It was a little touch and go there for a while. As per my earlier post, forgetting to cut up the meat before marinating was the first hiccup. Having NO idea how my dehydrator would work was another potential problem, but IT’S ALL OK! I HAVE JERKY! AND IT TASTES GOOD! Continue reading
Today is the day I attempt to make jerky for the first time. Well, technically I started yesterday armed with my copy of “Just Jerky, The Complete Guide to Making It”. I began with step 1 – marinating the beef strips. How card could it be? Oh wait; that says strips doesn’t it? Continue reading