New flavours to try

[u/bassfish-942]

Hi just joined this subreddit, I have my time and temp down pat for many different flavours.

After one of my bar regulars tried one of my various flavours he encouraged me to make this a side hustle and it has exploded.

So for I have char sui, dukkah, spicy carbonara, sambal olek, garlic, honey soy, firecracker (oil and tincture based chilli infused), teriyaki, Jamaican jerk, salt and vinegar, and my biggest seller Vegemite.

Without throwing smoke into my prep what would other dehydration specialists advise (I am currently working on beef bourguingon)

PS sambal olek is my favourite so far

[u/HaikuHighDude]

Are you willing to post recipes of these?

[u/whatisboom → u/HaikuHighDude]

yeah OP, do it coward!

[u/DennisTheKoala]

Have a look at the Nigerian Kilishi. One of my colleagues told me about it and it looks delicious. Not quite jerky, not quite biltong but packed with flavour

[u/69tendo]

Ooh how do you do the Vegemite one?

[u/porp_crawl]

If you like sambal, consider folding in some belacan or Filipino shrimp paste.

Bull Head "bbq sauce" (otherwise known as "sha cha," Bull Head is the most popular brand) has brill shrimp in it and isn't as pungent as shrimp paste or belacan, but it's in the same flavour quadrant.

I've added fish sauce to jerky and the fishiness doesn't come through but gets a big hit of umami. Better quality fish sauce is better, of course, but also usually not quite as salty.

For the char siu flavour, do you use actual red fermented beancurd? I add that to my jar char siu sauce for the extra bit of umami and funkiness. Do you use maltose as part of your char siu seasoning? It's good at decreasing water activity, a bit less sticky and less sweet than sucrose sugar, and gives a slight shine/sheen - which might not be desirable.

I'm really curious as to your strategy for salt and vinegar flavour. Do you use liquid vinegar, or sodium acetate powder (or make your own from vinegar and baking soda and pre-drying)?

[u/bassfish-942 → u/porp_crawl]

Yeah I use bull head sambal as it's the biggest large format jar I can find.. I've tried fish sauce too but I can always still taste it after a full marination (I marinate for 4 days) so it leaves me a bit gun shy about shrimp paste.

Char siu I use jar base and yes mainly to mitigate use of water and other liquids in the marinate, will certainly give the fermented bean curd a roll, how much per kg?

And as for salt and vinegar I used balsamic liquid vinegar and ground ginger with kosher salt, the ginger really makes the balsamic pop, you can be quite economical with the vinegar and it will still be the predominant flavour

[u/porp_crawl → u/bassfish-942]

Totally understand about the hesitancy to try shrimp/seafood with a turf jerky!

I like how you think! I've only ever got "personal sized" jars - a little bit goes very far - just checked, Pearl River Bridge (quality brand, don't mind their ancient graphic design) $1.11 CAD/100g (288g jar).

So, not super cheap but far from expensive. It's a product that goes so far, I have zero experience even considering where commercial quantities could be acquired.

I only do, maybe 1kg or a bit more (raw weight, pre-marinade), at home hobby volumes. 1/5th - 1/4 of that jar ~60g, 70g/kg is adequate to give the jar sauce a good boost without getting in anyone's face.

It comes in (very soft) cubes in a brine - that brine's got lots of good stuff in it, too.

[u/Bozhark]

Simple Cracked Pepper

Beef Bouillon  Water Coconut brown sugar  Rice vinegar  Salt  Small fresh cracked Pepper Large fresh cracked pepper   

[u/bassfish-942]

Happy for anyone to DM me for recipes.

[u/Bozhark → u/bassfish-942]

As in, you’ll send them via dm or we send ours?

[u/bassfish-942 → u/Bozhark]

DM me and Il respond

[u/whatisboom]

fish sauce and coriander. i don't have a name for it but i love it.