Oh Boy! It's NOT Oberto

Every so often, a friend will gift me with Venison Jerky (home smoked), Salami, Pepperoni, and of course the much coveted and incredible Elk Steaks. (The tenderloin is to die for, especially served with hand picked Morels, sautéed in olive oil). Another friend, makes beef jerky regularly, in his little dehydrator at home. He was my inspiration to try it myself, and recently, I have been experimenting with my own recipes.

This is a delicious and healthy treat. It's also incredibly easy to make, far more affordable than purchased jerky, and it gives you complete control over what you put on it. Personally, I can't eat jerky unless it is all natural. The nitrates, high levels of sodium, and sugar that packaged jerky contains, makes it unpalatable to me.

Jerky can be made with many different cuts and many different types of meat. For example, I enjoy pork jerky, using whole loin, and marinated in a Chili Ginger Honey Sauce. Some like the lean benefit of turkey or chicken. I prefer my jerky a little "gamey" and use mostly beef with little or even no marinade. Elk and Deer, if I can get it, is by far my favourite.

For jerky, it is crucial that you choose the leanest cuts. Fat will become rancid very quickly. With that in mind, any one you choose will work. I use a London Broil or other Top Sirloin and remove all fat prior to marinating. It takes around 3 lbs of meat to make 1 lb of jerky.

Freezing the meat for 30 minutes before slicing will help you cut it thin. Now, slice meat 1/8" to 1/4" thick against the grain. If you are marinating, place in an air proof container and refrigerate for 4 to 8 hours. Remember, the point is to dry the meat so, if you marinate, it is important to know that it will increase the drying time.

The oven method is what I use, as I don't own a dehydrator. Setting your oven to its lowest temperature and leaving the door slightly ajar, is a great substitute. Even if you are an apartment dweller, you can make your own jerky. Most ovens have a low temperature of 170 Degrees F. Anything from 150 to 180 is fine. Obviously, the higher the temperature, the less time it takes. There is no set method here. At 170, it takes me 6 to 8 hours depending on the type of meat and the cut. Be sure to turn meat over after about 3 or 4 hours to ensure even drying. Additionally, it is important to be mindful of the second half of the drying time. You don't want to over do it. You'll end up with meat crackers.

You will need 1 or 2 baking sheets, rimmed. I recommend covering with foil. If you have cooling racks, place them on sheets. If not, remember to turn meat over during the drying process, as previously stated.

Some ideas:

Sweet Hot Beef Jerky

3 lbs London Broil, Top sirloin, or cut of choice

1/2 cup Worcestershire Sauce (organic uses far better ingredients. If you're using non-organic, you're getting all the bad stuff in packaged jerky)

1/2 cup Soy Sauce (or Teriyaki, omit brown sugar below)

3 cloves garlic, minced

T. red pepper flakes

T. brown sugar

sea salt to taste

liquid smoke (optional. Personally, I don't like it)

Slice and marinate beef. sprinkle with salt and dry in oven.

Peppered Beef Jerky

sea salt

black or red (or both) pepper

Slice and sprinkle with salt and pepper(s) and dry in oven.

Pig Jerky

3 lbs Whole Pork Loin

1/2 cup cider vinegar

juice of 1 lime

juice of 1 lemon

2 T. honey

1 T. raw sugar

1" by 1" piece ginger, minced

1/2 red bell pepper

2 cloves garlic, minced

1 T. red pepper flakes

sea salt

Slice pork. Process all other ingredients and marinate.

Lay out the strips and start getting excited.

Fresh Homemade Ricotta

Any time you make a lactic acid/rennet separated cheese, the left over whey can be used to make Ricotta, which is Italian for "twice cooked" or "to cook again." It is a cheese traditionally made from sheep's or cow's milk, which lends to it's softness. It is an unripened cheese and can be eaten immediately. 

A great thing to try, would be to make fresh Mozzarella and then use the left over whey to make fresh Ricotta, and then use the left over whey again in a bread recipe, using Ricotta or Mozzarella....   Hmm.

Another way it can be made, is to simply curdle fresh milk. It's cheaper than buying it in a tub, a breeze to do, it's quick, and even a great way to get the kids involved with cooking as well. There is a weird little giddy feeling that happens to me each time I make it.  

All you need is:

1/2 gallon of whole milk, minimally processed (fresh and organic is of course preferred)

1 to 1 1/2 t. ground Kosher salt, or to taste

3 T. fresh lemon juice 

Bring milk and salt to a simmer in a large pot. Do not boil or it will foam up. Add lemon juice and stir. Allow to simmer until curds form, around 2 to 4 minutes. Transfer curds to a mesh colander, or a cheese cloth or cotton lined colander, and allow to cool at room temperature. Cover and chill. This will keep in the fridge for a few days. You should have about 2 cups.

You can use this cheese in any way you would typically use Ricotta. I like to drizzle it with honey and serve with crackers.

The whey from this method can not be used again to make cheese, as the acid precipitated process removes all of the albumin proteins from the milk.  

You can however, use it as a soup stock, to cook pasta or beans in, mix in bread recipes, water your roses (or any other acid loving plant), feed your chickens, add to falafel mix, use to make sopas or tortillas, cook oatmeal, and many other things. The point is, it is packed with water soluble proteins, minerals, and vitamins.  Please, do not just waste it. I have even frozen it, and plan on experimenting with it as a bisque base soon. We'll see how that goes.  

Here's something to try that I made this weekend.

Fresh Ricotta Fusilli

1 lb Fusilli or other small pasta (I used Bionature's Whole Wheat Durum)

2 T olive oil

3 cloves of garlic

nice pinch of red pepper flakes 

sea salt, to taste

fresh Ricotta cheese

1/2 gallon whey

 

Make the cheese earlier in the day and reserve the whey in pot, covered.

Bring whey to a brisk boil and add Fusilli. I always salt my water but I didn't feel it was necessary with whey. Meanwhile, warm olive oil in a pan and add garlic and red pepper and sauté for a minute. When pasta is drained, toss with oil and garlic mixture and sea salt. Top with Ricotta and enjoy. Serves 4 to 6.