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hello researchers~
this question is part of my quest for the perfect homemade chinese
beef jerky...
ok. i have obtained a recipe from my friends mom (from mainland, near
shanghai). i need help, though. i need to eat her jerky but i cant
bring myself to beg her to make me [some random friend of her
daughters and across the country to boot] bags of her delicious
concoction. so i would like to make my own. i could ask her
questions, but the answers havent been coming. i think i will have to
try my more aggressive tactics when i see my buddy in person, but for
now i thought id ask here.
first, heres the recipe:
Mama Mao%26#39;s Jivin%26#39; Jerky
I apologize that I cannot provide any definite measurements for the
ingredients. It%26#39;s just the way Mama Mao works ...
Beef
(cut = bottom round, ~10lbs)
Mom puts it in a rice cooker to steam. Steam until the meat%26#39;s just
lightly pink when poked w/ a chopstick. Make sure all the drippings
from the steaming process is captured and saved. You%26#39;ll use it
later.
Separate the beef from its juices. As the juice cools, the fats
will
coagulate. Spoon some of that off, but not all! Allow about half
of the fat to stay with the juice.
Allow beef to cool then place in freezer (this makes it easier for
slicing). Night before, take the frozen beef out and place in
refrigerator to thaw slowly. Next morning, slice the beef (1/8%26quot;)
with the grain (so that the strips will tear off easily when you
bite, and also the slices will look prettier).
Sauce
(the following is for 1/2 the beef. make a separate batch for the
second 1/2 -- don%26#39;t just double the following ingredients and try
to
combine all the beef in one batch.)
In a heated wok (or a dutch oven), pour in ~2 cups of the beef
drippings (include some of the oil). Add the following ingredients
(amounts are estimates, based on Mama Mao%26#39;s best recollection):
6 Tbsp curry powder
4 Tbsp red pepper flakes
1 tsp MSG
1 tsp salt
4 Tbsp sugar
1 Tbsp light soy sauce
Stir and allow the sauce to boil and thicken. Turn the heat to
medium.
Add half the beef slices, one piece at a time. Make sure the beef
gets coated on both sides with the sauce. Then add another slice,
etc.
Once the beef has been added, keep stirring until all the sauce has
been absorbed/evaporated.
Spread the beef out on a baking sheet. Try not to overlap the
slices.
Bake at 325F for ~25 minutes each side. The duration really depends
on your liking (and your oven!). If you like the beef to be
harder/drier, try a longer time; shorter time for moister jerky.
ok. theres the recipe.
now for the questions.
i would like to get curry that has that chinese taste to it. chinese
curry powder if definitely on a class of its own. but i would like to
know what brand your mom uses. my moms korean so whatever she uses is
korean style by default (even if it is japanese). i think chinese
curry has star anise flavor to it. anyway, does anybody have a
specific brand they can recommend? i have access to several chinese
supermarkets. pictures (from the web or scanned in) or descriptions
of chinese characters would be extremely helpful.
ditto for your moms favorite brand of %26quot;light%26quot; [has the character sheng
instead of lao] soy sauce.
ditto for your moms favorite brand of red pepper flakes.
thank you so much in advance!
I%26#39;d be a bit wary of eating MSG, in Australia (where I am) it%26#39;s either
banned or it%26#39;s illegal to put it in food without declaring it. It
seems not to be a good thing to put in your tummy!
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