Seasons by the Sea: Recipes 01.01.15

Here are some recipes from “Eat Like a Wild Man,” ironically written by a woman, compiled by Rebecca Gray.

Dim Sum Jerky

Make with duck, goose, or beef

Marinade:

1 cup red wine

2 tsp. oyster sauce

4 tsp. soy sauce

4 tsp. brown sugar

2 tsp. garlic powder

It is easiest to slice meat when it is lightly frozen. The cuts should be thin, long, and sliced along the grain; they may be as wide as the meat allows. Remove all the fat, as it will not keep and will spoil the jerky. Marinate the strips in a glass container overnight. Pat them dry and arrange the pieces side by side, without overlap, on roasting racks. Cook at minimum heat, say 150 degrees, for six hours. Leave the oven door ajar to allow moisture to escape. 

Alternative drying techniques include a hard cure in an electric smoker for twelve hours. Crisp jerky means the heat was too high. For sweeter jerky, baste with molasses or honey and water just before drying. You can vary the marinade given above by adding more sugar, salt, or some juniper berries to taste. If the cut and type of meat used produce extremely tough jerky, slice against the grain next time.

Store the jerky in a cool, airtight container. 

Elegant Brimble Jerky

Make from breasts of one turkey

Marinade:

2 cups apple cider

1/4 cup brown sugar

1/4 cup salt

1 tsp. grated orange peel

1 tsp. ground cloves

1 tsp. ground ginger

Grated rind of 1/2 a grapefruit

Juice of 1/2 grapefruit

Dash of Cointreau

Again, it is easiest to slice meat when it is slightly frozen. The breasts should be sliced in horizontal sheets — thin, long, and with the grain. Marinate strips in glass container overnight. Pat them dry and arrange side by side on roasting rack, without overlap. Cook at 150 degrees for six hours. Leave oven door slightly ajar.

You can also try method described in recipe above for a hard cure in a smoker.