Chilli Chicken Jerky Snack Sticks – Chilli Chicken Biltong Strips

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Chilli Chicken Jerky Snack Sticks - Chilli Chicken Biltong Strips
Recipe type: Cured Meat / Dried Meat
Chicken jerky is super easy to make, and it makes great savory snack over the festive season and for the big game. Chicken jerky, as easy as it is, takes 2 days of waiting time, so you do need to plan ahead if you're making this for an occasion.
  • 650g Chicken breasts
  • 13g Prague powder #1
  • 15ml Cayenne Pepper
  • 50ml White vinegar
  • 1 liter Water (hot)
  1. Cut away the fillets from the chicken breasts. Keep these for other meals.
  2. Cut the breasts lengthways into strips 1cm or just less than a half inch thick.
  3. Measure out the Prague powder and combine this with the cayenne pepper. Mix this thoroughly, breaking down any lumps as you go.
  4. Transfer the powder to a sprinkle bottle.
  5. Sprinkle half of the powder over the base of a large stainless steel roasting tin.
  6. Lay the chicken strips out on top of the powder.
  7. Sprinkle the other half of the powder over the top of the chicken.
  8. Cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  9. The following day, place a rack over a clean dish towel.
  10. Combine the hot water and vinegar in a mixing bowl.
  11. Working with one strip of chicken at a time, dip it briefly in the vinegar solution and transfer it to the rack.
  12. Continue with this leaving a little space between each strip.
  13. It does help if you have a multi-level rack if you're making this quantity or more.
  14. Place the racks in a preheated oven at 80c or 175f for 4 to 7 hours depending on how dry you want your jerky.
  15. Once you've happy with the result, remove the jerky from your oven, allow to cool, and they are ready to serve.
  16. The jerky stores very well in a paper bag in a cool place, or wrapped in cling-wrap and frozen.


How to Make Pepperoni – Spicy and Aromatic homemade Pepperoni

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How to Make Pepperoni - Spicy and Aromatic homemade Pepperoni
Recipe type: Sausage / Curing meat
Cuisine: Italian
Serves: 7
Pepperoni is an all-time favorite. This cured and fermented sausage is absolutely loaded with flavor and aroma.
  • 2kg Pork butt (fat included)
  • 1kg Beef chuck (fat included)
  • 80g Prague powder #2
  • 10ml Sugar
  • 20ml Cayenne pepper
  • 30ml Paprika
  • 15ml Aniseed
  • 5ml Dried garlic granules
  • 300ml Dry red wine
  • 1.25ml Ascorbic acid (pure vitamin C)
  1. Measure out the Prague powder, sugar, cayenne pepper, paprika, aniseed, garlic granules, red wine and ascorbic acid.
  2. Cut the pork butt into cubes. For those not in North America, the pork butt is the very top end of the shoulder.
  3. Cut the chuck steak into cubes as well.
  4. Don't remove any of the fat from either.
  5. Place all of the meat in a large roasting tin and place this in your freezer for 60 minutes to firm up in preparation for grinding.
  6. Combine all of the spices and use a fork to break down any lumps.
  7. After 60 minutes, the meat will be close to frozen, and nice and firm.
  8. Run the 2 meats through the grinder separately using an 8mm or one third inch grinding plate.
  9. Pour the curing spice blend and the wine over the ground meat and massage this into the meat thoroughly while also mixing the pork and beef together.
  10. Tamp the meat down, cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  11. The following day, load the meat into your sausage stuffer.
  12. Attach a 40mm nozzle to the stuffer and crank the handle until the meat reaches the exit of the funnel.
  13. Slide a mini salami casing onto the funnel. (50mm x 250mm)
  14. Apply firm pressure to the casing with one hand while cranking with the other.
  15. The pressure applied is far more than when loosely stuffing sausages. With cured fermented sausage, you want the filling to be far more compacted, leaving no space for air pockets which could lead to spoiling.
  16. As the filling nears then end of the casing, remove the casing from the funnel and twist off the end.
  17. Place slip knot around the end of the casing and pull it tight while twisting the casing to further compact the filling.
  18. Turn the casing over and secure this with a double knot, turn it again, and tie another double knot.
  19. Trim off the ends and continue with remaining pepperonis.
  20. To ferment and dry the pepperoni, hang them from their loops at a temperature between 10c and 13c with a humidity between 75 and 80 percent for 6 to 12 weeks, depending on how dry and how fermented you want your pepperoni.
  21. NB - the humidity in the drying area has to be high in order to avoid casing - this is when the outside of the pepperoni dries solid while the inside is still soft and mushy. Once the pepperoni has cased it is ruined, and should be thrown away.


How to Play Food Pool & Help Alan Oosthuizen

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Help Alan Out!!!

How to Play Food Pool & Help Alan Oosthuizen
Recipe type: Food Games
Today's episode is something totally different.... you're going to learn about food pool. First we have the food pool cue. Amateur models are single long piece of cheap meat stick. This one is clearly the professional model, being a 2 piece construction with high-tech joint in the center and a fine tip to aid with spin shots.
The Objective of Food Pool
  1. The objective of food pool is to knock your opponents egg off the edge of the table by hitting his egg with your egg.
The Equipment Required & Equipment Regulations
  1. The cue must be between 50 and 60 cm (20-24 inches) in length.
  2. The cue must be manufactured from any type of dried sausage - jerky, cabanossi, pepperoni etc.
  3. The cue may be a single piece or 2 piece construction.
  4. Cues with 2 piece construction may not have and overlap of more than 1 inch or 2.5cm.
  5. The thickness of the cue may not exceed ¾ inch or 20mm.
  6. The cue may not be excessively dried to increase rigidity.
  7. The balls consist of eggs - these may be fresh eggs or hard boiled.
  8. The balls must be industry standard large eggs - weighing from 48g to 53g.
  9. Each player must mark his egg on all sides to ensure identification during the game.
  10. The table consists of any flat, hard, smooth, level surface and can be any size.
The Rules of the Game
  1. Any number of players can participate, depending on the size of the table.
  2. Players start standing evenly spaced around the edge of the table.
  3. Players eggs are placed 12 inches or 30cm from the edge of the table.
  4. Players have turns to shoot in a fixed pre-agreed order.
  5. The first player shoots, followed by the second player etc. Once the first round has been played, players may leave their starting positions in order to reach their balls.
  6. Once the first round has been played, players who don't manage to at least touch another player's ball will forfeit their shot in the following round.
  7. Players must play clean shots -- double hits are not allowed and will result in forfeit of their following round shot.
  8. A player that sinks an opposing player's ball is entitled to play another shot. This continuance applies until the player does not sink a ball.
  9. A player that inadvertently sinks his own ball while sinking another is out the game as well.
  10. A player may not lift or tilt the table to manipulate the run of the ball, or to facilitate mass annihilation of the other player's balls.
  11. Player's may form alliances, but be warned -- this does not last long!!!
  12. The last player left on the table is the winner... then let the next game begin!!!


How to Make Droewors – South Africa’s Version of Beef Jerky Sausage

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How to Make Droewors - South Africa's Version of Beef Jerky Sausage
Recipe type: Cured and Dried Meat
Cuisine: South African
Droewors is South Africa's version of beef jerky sausage, or possibly it may be the other way around considering droewors has been around since the mid 1600s. The principal for droewors and jerky is identical except for the spices used to flavor the meat.
  • 2Kg Rump tails
  • 15g Salt (Kosher or Himalayan)
  • 5g Ground coriander
  • 2g Ground cloves
  • 5g Ground black pepper
  • 5g Saltpeter
  • 250ml White vinegar
  1. Cut the meat into strips just small enough to fit through the feeder tube of your grinder. I am using rump tails, but you can use topside or silverside just as successfully.
  2. Place the meat in your freezer for 35 to 45 minutes until partially frozen. Measure out and combine the salt, ground coriander seed, ground cloves, ground black pepper, and saltpeter. If you can't find saltpeter you can use Prage powder 1 to substitute at a dosage of 20g. This will replace the salt and saltpeter.
  3. Remove the meat from the freezer and run it through your grinder using the coarse grinding plate.
  4. Place the ground meat back in the tray and return it to the freezer for 20 minutes. This chilling process keeps the fat solid and prevents it from smearing into the meat resulting in an inferior texture.
  5. Swap out the coarse grinding plate gor a medium grinding plate.
  6. Remove the meat from the freezer, add the spice mixture and mix this into the mince.
  7. Run the meat through the grinder again.
  8. Fit a 12mm funnel to your sausage filler and load the meat into the hopper of the filler.
  9. Feed the sausage casing onto the funnel. I am using 16mm collagen casings as they are just so much easier and cleaner to use than natural casings.
  10. Twist off the end of the casing and start filling. Twist off the end of the casing and continue with the next length of sausage.
  11. Pour a cup of white vinegar into a large pan and add enough boiling water to bring this to depth of a half an inch.
  12. Dip each length of sausage into the solution making sure to wet the sausage all over.
  13. Hang the sausage in a cool draughty place until it has lost 40 to 50 percent of its weight. This can take from 3 to 6 days depending on your weather and humidity conditions.
  14. And there it is, beautifully dried droewors, or beef sausage jerky just begging to be paired with a good cold beer.


Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.

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Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.
Recipe type: Burgers
Cuisine: American
Beef Jerky / Biltong is essentially concentrated beef, having lost 50 to 60% of it's mass in water. This results in burger patties that have more than twice the beef flavor when compared to raw beef. By powdering the jerky / biltong and combining it with the beef mince, you end up with a patty that has tons of super-beefy flavor --- out of this world!!!
  • 30g Beef Jerky / Biltong per 100g ground beef
  • Salt to taste
  1. Thinly slice 30g of jerky for each 100g of beef mince. Once sliced, chop it even finer.
  2. Using your spice grinder, zap the chipped jerky until it is a fine fluffy powder.
  3. Place the beef mince in a large mixing bowl. Add the jerky powder along with a generous pinch of salt.
  4. Massage this together until everything is totally combined.
  5. Using you burger press, press the patties out and transfer them to a platter, separated by grease-proof paper or foil.
  6. Allow these to mature for at least 3 hours, preferably overnight in your refrigerator.
  7. When you're ready to cook your creations, make an indentation in the center of each patty and proceed.


South African Beef Jerky – How to Make Beef Jerky using the Traditional South African Biltong Method.

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South African Beef Jerky - How to Make Beef Jerky using the Traditional South African Biltong Method.
Recipe type: Beef / Preserves
Cuisine: South African
Dried beef is a popular snack in almost every country of the world. In the USA it's called beef jerky, in South Africa it's called Biltong. This episode covers how to make jerky using the Traditional South African Biltong recipe.
  • 3kg Beef (Rump, rump tail, silverside, porterhouse etc)
  • 75g Non-iodated salt
  • 10g Sugar
  • 2g Saltpeter
  • 2g Bicarbonate of soda
  • 2ml Cracked black pepper
  • 15ml Crushed coriander seed
  • ½ Tsp Chilli flakes
  • ½ Tsp Garlic powder
  • Brown vinegar
  1. you will need 3kg of beef. You can use almost any cut of meat, here I am using the tail ends of the rump.
  2. Whichever cut you decide to use, remember that flavor is in the fat, so your result will be tastier if the beef cut has a strip of fat down the edge.
  3. Cut the beef length-ways into long strips of and inch or 25mm in thickness.
  4. In a bowl, combine the salt, sugar, saltpeter, bicarbonate of soda, cracked black pepper, crushed coriander seeds, chilli flakes and garlic powder.
  5. Arrange the meat in a stainless steel tray and rub the curing mixture evenly into the meat.
  6. Using a sterilized spray bottle, spritz a coating of brown vinegar onto all surfaces of the meat.
  7. Place the pan, uncovered, in your refrigerator overnight.
  8. The following day, half fill a bowl with brown vinegar a dip each strip of beef in the bowl.
  9. Press meat hooks through the thinnest side of each strip.
  10. To dry the beef, hang it in well ventilated area, or in your drying cabinet if you have one. Do not let the strips touch while they dry.
  11. There is no formula as to the length of drying time. This is largely dependent on the moisture content of the meat, the thickness of the cuts, and the ambient temperature and humidity. As a rough guideline, these 1 inch pieces will take 2 to 3 days to dry in a drying cabinet, and 4 to 6 days drying naturally. The time is also directly proportional to how dry you want the beef to be.
  12. Once you are happy that the beef is dried to your satisfaction, unhook it and slice it into thin slices for serving.


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