The oldest evidence of jerky has been found in Egypt. The word “jerky” comes from the Quechua language native to South America. Native Americans made a jerky variation called “ Pemmican ”. A couple more things to think about are: ancient rome, south africa, west africa, jerky past & present, or “ coppiette ” is …
How to Cook a Beef Tenderloin Roast–The Fast Way. Preheat the oven to 425°F. Place the beef tenderloin on a rack in a roasting pan. Roast in the preheated oven until the thermometer reaches the doneness temperatures below. What is the best beef tenderloin? When hunting for a tenderloin, your best buy is going to …
Brining a roast is pretty simple. Any solution with salt counts as a brine. Here’s a recipe that has a great, distinctive flavor. Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Remove from heat and add… Place in a zip lock bag with roast and brine overnight. Using …
The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). Making the Patties . Grab 5 to 6 ounces of meat and lightly toss from hand to hand, forming a ball. A couple additional things to examine are pat it into a disk, perfect-burger secret tip, and …
Yes, you can cure homemade jerky for too long if you’re not careful. When dehydrating jerky, it’s important to find the right balance. If you over-dehydrate your beef jerky, you’ll end up with meat that is very dry and tough to chew, as more of the moisture will have evaporated. How long can I safely …
The bigger portion is called the flat. It’s leaner and has an even thickness. The fattier part, called the point, is smaller and sits on top of the flat. Flat and point portions are often packaged and sold separately, so you do not need to get a whole brisket to enjoy good corned beef. This …
Both beef and turkey are high in protein. Turkey has 12% more protein than beef – beef has 25.4g of protein per 100 grams and turkey has 28.6g of protein. Fat saturated fat Beef is high in saturated fat and turkey has 71% less saturated fat than beef – beef has 7.3g of saturated fat …
“I need to know what cut of Beef Ribs to Tell my Butcher”Plate Short Ribs, Trimmed. Similar to the untrimmed Plate Short Ribs, this version removes the latissimus dorsi muscle, and its exterior fat cover. This is the Plate Short ribs sans bones and intercostal meat. A frequent question we ran across in our research …
Weigh the meat underwater. When we were writing we ran into the question “Does ground beef have to be lean?”. If the meat smells sour, don’t devour. FDA regulations require ground beef to contain 73% lean beef and 27% fat. Ground chuck must contain no less than 80% lean beef and no more than 20% …
You can make beef jerky out of any cut of beef, in theory. While this might be a fun and novel idea, we think Filet Mignon cooked to medium rare is the best option. Stick to the recommended cuts of beef such as Top Round, Bottom Round, Lifter, Pectoral, Flank Steak, and Skirt Steak. Beef …
