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[Perazzimx14]

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[Kent in Upstate NY]

That is a mighty complicated way to make jerky.

[Kent in Upstate NY]

You are. Just in bigger chunks.

[Sasquatch Jim]

  Now who is the jerky?

[pebra]

Or how about dry cured beef:

1. Take a nice chunk of beef, trim if you think it's necessary:


2. Store at appropriate temperature until tender


3. Prepare for curing: Mix of salt, sugar, ground black pepper, herbs, liquor


4. Wrap up with mix, store in a cold place, turn upside down once or twice a day (note to self: try draining off brine underways next time)


5. It's ready after 3 - 4 days, and looks truly repulsive. Drain off brine, scrape off mix


6. Bon appétit! In my opinion best when eaten at room temperature, in not too thin slices, with good excellent bread and a vegetable purée, or maybe with roasted garlic? It should also be possible to fry it, haven't tried.
What to drink with it? Don't get me started......
It stays good for at least one week, depending on how you like it. Store in fridge.

[pebra]

I would suggest not draining off accumulated liquids as they also have cure in them.

Can you elaborate a bit more on step 2?

Once the beef got too salty for my taste  -  can't say if the chunk was too thin / too small relative to the mix, or whatever happened. So it struck me that I could try to drain off the accumulated brine, say midway in the 3 - 4-day process.

Step 2: The beef I get is usually pretty fresh so I give it some days in a cool, dry and airy atmosphere to make it tender before the curing. The curing should be tenderising in itself, but I like these chunks to be really really tender.

[pebra]

^  Eh? How do you get your steaks tender, then?

[pebra]

By buying good quality well marbles cuts of meat and cooking them properly is how I get tender steaks.

I have read a little on "dry aging" beef and it is a little more complicated than sitting a whole primal cut of meat on the counter and waiting a couple weeks for it to tenderize. Dry aging beef takes controlled temperature, humidity, air flow and time. This allows for controlled moisture loss and also the enzymes in the meat start to break down.

Not too many folks have "natural conditions" that replicate this environment. I have no doubt that people can and do dry age meats in less than ideal conditions or using less than proven processes.  However risk of botulism poisoning goes up to the point where I would not consume these products.
 

Yes, hygiene is important here, as with all cooking. That, and looking after the beef during the process.
I don't see that you can have read me as saying that the meat should be put on the counter to wait for a couple of weeks, so I suppose that must be someone else's idea. That's not how to do it.

I thought that most people would dry age the beef for at least some days before cooking, but I may be mistaken.
Would go for venison and wild fowl too, I believe.

[Roebling3]

Am I drooling on my computer, again?
Until several yrs. ago I'd spend a few weeks early each spring visiting friends in UT, CO & MO. Last time out I overnighted in MO. Breakfast was just as you picture here. All home made, including biscuits, + bacon an eggs. OM! Strafford, MO to Boston, MA on  sunny day. Truly memorable. Thanks,  B~

[Psychopasta]

Gotta say, I'm loving the cooking threads on here. Thanks for posting all the details and photos!

- P

[dguzzi]

No one ever improves the "shingle" !

[SED]

Gotta say, I'm loving the cooking threads on here. Thanks for posting all the details and photos!

- P

Yumm.

[EldoMike]

I ordered a sample pack of this...really tasty...

https://www.lehighbiltong.com/