Seen popularity results it is odd the visual is also the most popular. Visual compared to talent or personality the visual still wins out.
Posts by 4NIA4
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Mango Habanero Beef Jerky
The inspiration for this recipe is from a blind taste test review of store bought Beef Jerky. To duplicate taste and texture. Did exchanged a few ingredients with what I had available. Used Balsamic vinegar in place of Apple Cider vinegar and Sherry. Parsley in place of coriander. Added some leftover fruit to use it up and taste experiment.
Ingredients
2 - Top Round London broil Steak.
Marinade
1 - Mango, chopped
1 - Red Onion, chopped
4 cloves - Garlic, chopped
1 in(3cm) - Ginger root, chopped
6 - Habanero peppers - remove stem
1/2 tsp(2Ml) - Cumin
1/2 tsp(2Ml) - Turmeric
1/2 tsp(2Ml) - Parsley flakes
1 tsp(4Ml) - Honey
1 1/2 cup(350Ml) - Balsamic vinegar
Optional - use up left over fruit pieces. I used some Pineapple chunks.
Smoker - Fruit woods
Directions
- To firm up the Steak for slicing into strips. Put in the Freezer for thirty minutes.
- Saute the Ginger, Garlic and Onion for 5-10 minutes.
- In a Blender mix to puree consistency the Mango, Habaneo peppers and sauteed onion,ginger,garlic.
- Add the spices and vinegar in the blender mix.
- Trim fat and silver skin off the Steaks. For chewy jerky slice with grain. For more tender slice cross grain.
- Slice Steak 1/4 - 3/8"(6-10mm) strips. Thicker is more chewy and easier not to dry out.
- Put all the slices in a large plastic seal-able bag. Pour all the Marinade in the bag and seal tight.
- Mix the marinade around the slices. Refrigerate overnight.
- Pat excess marinade off slices before arranging them on racks.
Oven - 175F 80C temperature. Lay strips on a rack in a cookie sheet. If available use convection heat. Check 3,3 1/2, 4 and 4 1/2 hours for desired texture. Check interior meat in the slice for doness. Can remove thinner slices and leave thicker during these checks . Experience can try to get drier jerky but for a beginner just look for interior doness. Doness = that transition between medium to well done, its noticeable.
Dehydrator - Same as Oven process but without the cookie sheet.
Smoker - I used this method in a wood pellet smoker. Used Fruit wood pellets at 180F 80C. Spread the strips on silicon mats. Checked at 3, 3 1/2, 4, 4 1/2 hours.
AllKpop note on Smoker rack with Mango Habanero Jerky.
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Agree Religion is next level, too serious.
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I will take the Conservative side of Politics. Nothing personal, difference of opinion is all.
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I'm new to Smoking. There is a lot of Recipes annd Videos online.
I had early success using the 3-2-1 pork spare ribs.
https://www.thespruceeats.com/…-1-barbecue-method-335862
QuoteThe biggest complaint most people have with ribs is that they turn out dry and tough. The 3-2-1 method (so named for the three sets of cooking times) for smoking ribs nearly guarantees tender, fall-off-the-bone ribs without a lot of extra effort. All you need to follow this method is a big sheet of aluminum foil and lots of time. Everything else follows the normal process of smoking ribs.
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Soups, Chili and BBQ Chicken.
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Cool
Cooking is something to learn and master. Still learning
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Pasta
Hard to find Noodles.
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Pepsi Zero
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Classic Doctor Who and Mission Impossible TV series on a free TV Streaming service. Weird I find these old Sitcoms most interesting.
Rookie is only current TV Show.
Mandalorian was excellent.
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Not so many Forums to navigate.
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Red Velvet's Bad Boy really was excellent. All eras Red Velvet has the best Vocals.
