Cigar Weekly

BigO · 09-09-2012, 05:44 PM

If you are using it to make jerky, you are really shorting yourself on the marination aspect of it. When I make a big batch of jerky, I get the butcher to cut a sirloin tip roast for jerky, trim all vestiges of fat off of it and marinate it in a soy/worchestershire/garlic/pepper mixture in zipper bag(s) for a week before I dehydrate it.

The fat can go rancid, but the meat is preserved for f'ing ever without it.

grtrx · 09-09-2012, 06:11 PM

Quote:

Originally Posted by Briandg

okay, got that part now.

have any of you ever tried doing them like you would oxtails or marrow bones? high temp cook to brown, then use for stock? It'd take a lot of fat skimming and some clarifying, but it seems to me that the stock should be good from about a pound of them, and you'd get just enough meat off of them to make a small batch of vegetable soup.

You could do that for sure. My most loved version of shortribs is braised twice... refrigerated over night, the fat is easy to skim off.

Jester · 09-09-2012, 06:11 PM

Quote:

Originally Posted by BigO

The fat can go rancid, but the meat is preserved for f'ing ever without it.

Truth. Need the leanest cut you can get for jerky.

As to your other question Brian, yes certainly you can make stock from this cut. But why not just get some shanks or neckbones? Honestly if you are making stock you want the best bang for the buck. To me that means cuts that are almost impossible to serve. Which makes them pretty cheap thankfully.

Best,
J.

grtrx · 09-09-2012, 06:15 PM

I used pork neck bones this weekend for my choucroute, mostly for flavor, I can pick some meat off them later in teh week when they are nice and cool.

You can find shortribs cut a lot of different ways, I do like them many ways, a whole bunch of flavor.

Briandg · 09-09-2012, 06:51 PM

I usually marinate about 24 hours or so. I was really only referring to handling time. toss the stuff in the bag, shake it around a little, then later, stick it in the oven and take out saucer sized pieces of jerky. Not so much farting around.

I think you're right that I ought to do the stuff longer than just a day. I thought about doing the last batch in the sun rather than inside the house, but neither ants nor flies would have left it alone.

09-09-2012, 05:44 PM	#21
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	If you are using it to make jerky, you are really shorting yourself on the marination aspect of it. When I make a big batch of jerky, I get the butcher to cut a sirloin tip roast for jerky, trim all vestiges of fat off of it and marinate it in a soy/worchestershire/garlic/pepper mixture in zipper bag(s) for a week before I dehydrate it. The fat can go rancid, but the meat is preserved for f'ing ever without it. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

09-09-2012, 06:15 PM	#24
grtrx Contributing Editor Herf God Join Date: Jul 2001 Location: Naperville IL Posts: 44,579	I used pork neck bones this weekend for my choucroute, mostly for flavor, I can pick some meat off them later in teh week when they are nice and cool. You can find shortribs cut a lot of different ways, I do like them many ways, a whole bunch of flavor. __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant

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09-09-2012, 06:51 PM	#25
Briandg CW Squirrel Wrangler Herf God Join Date: Dec 2002 Location: southwest Missouri Posts: 35,518	I usually marinate about 24 hours or so. I was really only referring to handling time. toss the stuff in the bag, shake it around a little, then later, stick it in the oven and take out saucer sized pieces of jerky. Not so much farting around. I think you're right that I ought to do the stuff longer than just a day. I thought about doing the last batch in the sun rather than inside the house, but neither ants nor flies would have left it alone.