Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.
 
“Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating
 
Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.
 
Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.

From the Publisher

Carne seca

Makes about 1 pound (450 G)

Carne seca, Spanish for “dried meat,” is a specialty of the borderlands of northern Mexico and the southwestern United States. Simply seasoned with lime and mild dried Anaheim chile, this jerky is a great everyday snack as well as an essential component for Machaca (page 82) a Sonoran specialty. You can make carne seca in a dehydrator or oven, but we prefer the intoxicating perfume of wood smoke obtained by drying the beef with hot smoke or over the embers of a low fire.

Recipe

Toast the chile in a dry skillet over medium heat for about 30 seconds per side. Allow to cool to room temperature. Stem and seed the chile, then break the pod into pieces. Using a spice grinder, pulverize the chile to a fine powder. In a small bowl, combine the chile powder and salt.

Place the sliced beef in a shallow bowl or container and season with the chile-salt mixture. Squeeze the lime over the meat. Using your hands, mix well to evenly coat the slices. Cover and refrigerate for at least 3 hours or up to overnight.

When you are ready to dry the beef, remove the meat from the refrigerator. Place the slices on the racks of your dehydrator, making sure that no slices are overlapping. Set the temperature to 145˚F (63˚C). Insert the racks into your dehydrator, leaving as much space as possible between them. Dehydrate for about 21∕2 hours, until the slices are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.

Alternatively, you can use a smoker. Arrange the slices on the racks, making sure that no slices are overlapping. You want to keep the temperature in the smoker between 140°F and 160°F (60°C and 65°C). Insert the racks into the smoker, leaving as much space as possible between them. Dry the meat for about 21∕2 hours, until the slices are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.

Allow the jerky to cool at room temperature. Transfer to a covered container that allows a bit of air flow and store in a cool, dark place for up to 6 weeks.

Ingredients 1 dried Anaheim or New Mexico chile 11∕2 tablespoons fine sea salt 2 pounds (910 g) well-trimmed beef brisket, sliced 1∕8 to 1∕4 inch (3 to 6 mm) thick against the grain 1 lime, halved

Publisher ‏ : ‎ Ten Speed Press
Publication date ‏ : ‎ March 20, 2018
Language ‏ : ‎ English
Print length ‏ : ‎ 128 pages
ISBN-10 ‏ : ‎ 1524759023
ISBN-13 ‏ : ‎ 978-1524759025
Item Weight ‏ : ‎ 1.32 pounds
Dimensions ‏ : ‎ 7.7 x 0.8 x 9.3 inches