Re: Wazzup Chick-on Butt? (a poll)

Poll

14 votes were received.
All visitors can vote.

Watt Chew Tink?

	I Luv Da Bird
	Tastes Like Chick-on
	I Dunno, Vince didn't Tell Me the Answur
	hAte it - needs constant Moderation!
	Still waiting for disseration on aguafication from fanboy
	Jerk Chick-on recipe please!
	I am not Amuse'd Bouche
	Chick-on has Peak'ed - show me!
	I'm full (and sick) - and not coming back for More.
	Get a job - or take a hike!

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If you opened it... then clicky one of those little radio dials.
You won't get any songs playing... but ... o the joy!

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BEEF MC JERKEY


Flank or Round Steak Mountain Chick-on
(slice with grain, take off fat, cut ¼” wide x 6” long)

Brine
2 quarts water
1 cup curing salt (Diamond Crystal Kosher Salt, Coarse)
½ cup sugar
4 tablespoons pepper
1 teaspoon liquid garlic (optional)

Cure meat in brine for 8-10 hours

Wash in cold running water and dry

Air dry for 1 hour

Place meat in Liquid Smoke (or equivalent) for about 15 minutes and drain

Bake in slow oven (140-180 degrees) for 12-14 hours




P.S. FYI, I voted "I Luv Da Bird" (Was sorely tempted by choice #3, but didn't want to encourage anyone by giving a false impression.)



Edited 2 time(s). Last edit at 09/10/2009 09:41PM by szalkowski.

Quote
szalkowski
BEEF MC JERKEY


Flank or Round Steak Mountain Chick-on
(slice with grain, take off fat, cut ¼” wide x 6” long)

Brine
2 quarts water
1 cup curing salt (Diamond Crystal Kosher Salt, Coarse)
½ cup sugar
4 tablespoons pepper
1 teaspoon liquid garlic (optional)

Cure meat in brine for 8-10 hours

Wash in cold running water and dry

Air dry for 1 hour

Bake in slow oven (140-180 degrees) for 12-14 hours

Nice recipe but Chick-on's meat is still probably floor sweepings from a Chinese factory floor.

Jim

Quote
tomdisco
Nice recipe but Chick-on's meat is still probably floor sweepings from a Chinese factory floor.
Jim

Perhaps not quite yet.
Why do you think that I suggested tossing him out at the corner of Grant and Bush in S.F. in another thread?
I can also visualize him "hanging around" in a storefront window in that neighborhood.
As the header to the above poll asks: Watt Chew Tink?

Or better yet, do some actual work. What's you bosses email again?

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Old Dude

Quote
mrcondron
Or better yet, do some actual work. What's you bosses email again?

Whut u talking bout?
I'm my own boss. You heard of chick-on fingers, right?
Well... as with my little chick-on legs whipping around like the Road Runner..
my little fingers type supa fast.

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"That's not a snow field. It's Chick-on processed used twinkie residue."

I would not wash off the magical jerky sauce. Just put it in the air dryer right out of the sauce container after an overnight soaking. That sauce is important, why throw it away? The sauce recipe also omits a couple secret ingredients: touch of cumin and about a cup of red wine.

Quote
Vince
I would not wash off the magical jerky sauce. Just put it in the air dryer right out of the sauce container after an overnight soaking. That sauce is important, why throw it away? The sauce recipe also omits a couple secret ingredients: touch of cumin and about a cup of red wine.

It is not a sauce, it is a marinade.
Unless your daily diet standardly includes consuming a salt lick, I highly recommend thoroughly rinsing the meat before placing it in the oven or cooker. You will end up with salt crystals if you don't. (Note; put aluminum foil on the bottom of the oven/cooker since you will get a lot of drippings.)

Quote
szalkowski

Quote
Vince
I would not wash off the magical jerky sauce. Just put it in the air dryer right out of the sauce container after an overnight soaking. That sauce is important, why throw it away? The sauce recipe also omits a couple secret ingredients: touch of cumin and about a cup of red wine.

It is not a sauce, it is a marinade.
Unless your daily diet standardly includes consuming a salt lick, I highly recommend thoroughly rinsing the meat before placing it in the oven or cooker. You will end up with salt crystals if you don't. (Note; put aluminum foil on the bottom of the oven/cooker since you will get a lot of drippings.)

Keep as much of the preservative as you can as a coating. Otherwise you can barf and pretend you were safe.

Salt it up.

Please replace the 2 quarts of water recommended, by no one experienced slightly mentioned above, with soy sauce. You will have a better chance of survival.



Edited 1 time(s). Last edit at 09/10/2009 09:20PM by Vince.

Vince, It just occurred to me with your reference to sauce that a portion of the recipe is missing (blame my ex-wife who rediscovered the recipe on a scrap of paper in an old cookbook and tramsmitted it to me electronically):
To give it a nice flavor, put the meat in something like Liquid Smoke for about 15 minutes and drain before baking.

(I'll modify the MC Jerky post to correct this omission.)

BP: 280 over 160

+ = &

Err in above equation. Missing the McSkillet Burrrrreeeee-toe. (although any eggs seems to do the trick)

+=

Note to awesome pink self: Remember to put some Twinkie residoodoo on that so-called "Marmot Rock" this weekend.

And you other turkeys: Can we add some butter and bacon to that recipe? (I'm all gristle and bones)
Mmmmm.... Bacon...

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Quote
chick-on
Mmmmm.... Bacon...

It's a pork fat thing?

Tastes like Twinkies?

Quote
chick-on
Tastes like Twinkies?

Pork fat? Of course it does; twinkies are 87% pork fat.