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Purchasing maxalt

  1. July 16, 2010 at 8:10 AM

    A very interesting post! I love jerky. Now we can find it in Switzerland. It seems to be trendy again… Pastirma and Asian jerky are also delicious.



  2. July 16, 2010 at 8:36 AM

    That was very intersting reading because I never tasted Jerked beef and I didn’t know what is was exactly! I will make this but with chicken. I don’t eat beef.

    Now, I know a lot more about it!! Thanks, my friend!

  3. July 16, 2010 at 3:07 PM

    What an interesting, thorough post. I’ve never made jerky, but I will now – thanks so much for the great info and recipes!

  4. July 17, 2010 at 2:53 AM

    thanks for the post I love breasaloa with rocket salad this is perfect !! Pierre

  5. July 17, 2010 at 5:42 AM

    I always thought jerky was just American. It seems every culture has its eans of not wasting precious meat. My family loves jerky – BUT only the jerky found at one particular stall in the St. Paul Farmers Market. Otherwise, they don’t go near that stuff!

  6. July 17, 2010 at 6:38 AM

    I never liked commercial US beef jerky. I always thought they were greasy. But Singaporean bakkwa is another story. My favorite is from Bee Cheng Hiang, they even have chicken shaped into coins.

    Your Mexican lime jerky sounds interesting. πŸ™‚

  7. July 17, 2010 at 7:08 AM

    It’s such great portable food. I loved reading about the different variations. I’d like to try making the Mexican lime jalapeno mix for a salmon jerky!

  8. July 17, 2010 at 9:54 AM

    Oh my Lordie. I LOVE you for posting this. I adore, adore, adore bakkwa!!! It’s just so different from regular beef jerkies you get at 7-Eleven…so rich, so fatty! I think jerkies just need fat! Fat is our friend!

  9. July 17, 2010 at 10:21 AM

    I have never tried bakkwa but I have heard about it and how tasty it is compared to the packaged stuff. I never knew there were so many types of jerky!

  10. July 17, 2010 at 11:00 AM

    I ate lots of these pork/beef/fish floss with congee as a kid…today they don’t taste the same. The quality of meat has gone bad…I must try your sweet and spicy jerky..sounds very interesting!

  11. admin
    July 17, 2010 at 2:35 PM

    Rosa – Like you, I really love all the options.

    Sophie – Beef this way is delicious, but just to differentiate, this is the dried beef, and not beef jerked as in the Jamacian spices.

    Lynn – Making the jerky is incredibly easy and the results are so worth the effort.

    Pierre – Bresola is perfection!

    Claudia – Like you, we are very picky about our jerky!

    Kitchen Masochist – I’m with you, never liked the stuff in those packages. I loved the bakkwa brand you mentioned. I stocked up when I was in Singapore and brought some back.

    Lisa – I bet the salmon jerky would be incredible.

    Sophia – My pleasure and I agree with you about the fat!

    Lisa – If you have never had bakkwa, you got to give it a try, but I warn you it is habit forming.

    Angie – I think the sweet savory jerky is my favorite by a hair.

  12. July 17, 2010 at 5:00 PM

    Wow, homemade beef jerky? I am impressed! As a kid, my fave was the type my parents brought home from Chinatown. It was a little more pliable than the 7-Eleven variety, and it had the sweet taste of hoisin on it. Now, that was one satisfying chew. πŸ˜‰

  13. July 17, 2010 at 6:50 PM

    Absolutely love beef jerky. My aunt who lives in Pennsylvania makes the best jerkies. I’ve never tasted one marinated in beer or Coke. I’ll have to give this a try πŸ™‚

  14. July 17, 2010 at 7:02 PM

    I bow down. You know everything. You know my family on the island of Canouan still cure beef in a similar manner. They call it bully beef. I never really paid attention before to the process. To be sure there’ll be phone calls in the morning:-)

  15. July 18, 2010 at 6:48 AM

    We have a couple of dishes in Colombia using carne seca!!!They are delicious.

  16. July 18, 2010 at 11:39 AM

    One day I’m going to do the coffee-coca cola thing…maybe in beans! Fantastic recipe…in Nigeria we have jerky called ‘Kilishi’, spiced with a peanut sauce and dried (a dehydrated version of suya!). And with this round up/cultural lesson, who minds being jerked around!

  17. July 18, 2010 at 3:27 PM

    Mmmm…I like a good piece of jerky every once in a while. Yum!!! I’ve always wanted to try making it at home. It’s cool to learn about how other cultures make their own.

  18. July 18, 2010 at 4:39 PM

    The Mexican lime jerky is very popular with my husband. I have never tried to make this but might. Great thorough post.

  19. admin
    July 18, 2010 at 8:41 PM

    Carolyn – I wish I could say it was difficult, but homemade jerky doesn’t get any easier.

    Jackie – I have to say I always loved good jerky and I am so happy its easy to make.

    Wizzy – Ah, no I learn a lot and like to share. I’ll have to check out the bully beef.

    Erica – Yea, look forward to checking out those recipes.

    Jenn – I’m with you, very interesting to see what other countries came up with,

    Tammy – Its very easy, and I bet your husband would be grateful. Mine was!

  20. July 18, 2010 at 10:30 PM

    Me too! I love homemade jerky! We make them when we go on hiking, but it’s always so hard to resist not eating them before the trip. πŸ˜€

    I’ve never heard of duck jerky before. And the salmon one sounds great too! Have you ever had Japanese squid jerky (there are soft and hard varieties) or Vietnamese beef jerky? Those are our favorites!

  21. July 19, 2010 at 7:46 AM

    Recently discovered biltong here in London via my husband’s South African co-workers – love it! I’m spoiled when in comes to beef jerky…my mom always makes a giant batch for me to take when I come home. She slices the beef and lets its drain for a few hours and then adds spices which include soy sauce and sesame seeds, and put them directly on the racks in the oven (bottom lined with foil) and leaves them in a low convection oven overnite with the door cracked. I’m going to tweet some pics in a minute so you can see. Can bring you some next time I’m in town!

  22. July 19, 2010 at 11:55 AM

    Thanks for this informative post. Never had jerky before, but I do love pastirma. We love to use it when making scrambled eggs, it gives a great flavor to it. Hubby loves to eat it raw,too. I wish it smelled less, though.

  23. July 19, 2010 at 1:17 PM

    Wow, great post, love the information that you have in it πŸ™‚ I used to have lots of beef/pork jerky, not anymore due to the salt content…

  24. July 19, 2010 at 8:26 PM

    I prefer Bakkwa to beef jerky as the latter usually comes too dry for my liking? Or am I biased….getting too used to the Bakkwa in Singapore? ;p …in fact, I am going to post a recipe using Bakkwa as a ingredient.

  25. July 20, 2010 at 4:28 AM

    I was thrilled to see you add biltong to the list. We South Africans are crazy about it and I have friends bring it over to France for me whenever they come over. Will have to try the Bakkwa too sometime…

  26. July 20, 2010 at 8:55 AM

    Who knew there were so many versions of jerky! I had the commercial variety once and swore never to have it again until…my Turkish friends introduced me to Bastirma. Oh goodness!!! I’d love to try an Asian version and the recipe for Mexican Lime Jerky is absolutely calling my name:)

    GREAT, informative post, Oyster. Once again, I appreciate your thoroughness…Thank you so much for sharing…

  27. July 20, 2010 at 2:26 PM

    I’ve really only had beef jerky a few times in my life… and none of it was memorable. I would love to try the bakkwa you wrote about. The Mexican lime one sounds good too. I will have to pay more attention when I am at food festivals – I usually pass right by the jerky stalls!

  28. July 21, 2010 at 10:16 AM

    Ah, good old beef jerky! I once got a Ronco food dehydrator (remember that infomercial?!) for Christmas (it is still a long-standing family joke)and vowed to make a lifetime supply of beef jerky with it. The most I ever did was make fruit roll-ups. Sad but true. I would definitely try your Mexican lime and chili version – not only does it sound tasty, it just involves a normal oven, which is much more appealing to me these days. πŸ™‚

  29. July 21, 2010 at 12:24 PM

    My mom used to make a really mean beef jerky when I was younger. It’s interesting to see the permutations of jerky regionally. I grew up eating rousoung and still love it.

  30. July 21, 2010 at 10:11 PM

    At my country with the abundance of fresh beef, isn’t common to find jerky at all.
    A class about them with all their variants! Wonderful and informative post πŸ™‚

    All the best,


  31. July 22, 2010 at 4:35 AM

    Jerky was a favorite treat for us growing up too, but unfortunately it was the kind in a package. As an adult my brothers have made it out of venison, but it is tough and stringy as you mentioned. I do love it if made well though.

    I had completely forgotten about all the bakkwa we had seen around Singapore on our trip last year. It was everywhere. I remember thinking that all the beef jerky was odd as well, but according to this post I was just under-educated! We didn’t try it because we had so many other foods on the list, but now I’m wishing we had squeezed it in.

  32. July 22, 2010 at 5:31 AM

    Ummm, I am eye’ing the lime jerky recipe…growing up I ate it all the time, since we fished, camped and did lake things with my dad, and he always had a piece hanging out of his mouth, lol!

  33. admin
    July 25, 2010 at 6:49 AM

    Kitchen M – I agree the biggest risk with jerky is that you’ll have it all eaten before its intended use. I am not sure I’ve tried Vietnamese jerky, and I’ve had Japanese dried, shredded squid before, but will have to check with you that its the same thing. I’m intrigued.

    Gastro – The photos you shared with me looked out of this world. The biltbong sounds wonderful, I’ve not had a chance to sample it yet, but am planning to make my own version. I’ll have to see if I can have some for when you visit so you can tell me if I am close.

    Zerrin – I just found pasterim in the corner store, You could have knocked me over with a feather I was so surprised. I was thinking about buying it but then I remembered your comment about the smell – is it really bad?

    Juliana – That’s the problem is the high salt content, not sure what they could do otherwise to preserve it,

    Tigerfish – I love bakkwa, and I can find it in my neighborhood but have not yet compared it to those tasty squares of heaven I got in Singapore. I cannot wait to see your recipe. Please do not keep me in suspense too long.

    Crystal – Biltbong is a must for inclusion. You may need to check out Food & Think’s post on Bitong. She just got back from SA and speaks of discovering this tasty wonder.

    Louise – The options are endless. I think those commercial products were made by jerky haters to ensure that once we tried them we’d never go back. There is just no comparison with the homemade stuff.

    Reeni – I used stroll right by the jerky stalls myself, but no more. The bakkwa rocks and the flavors are just amazing.

    Brenda – The food processor our family had suffered much the same fate – we had many, many batches of dehydrated bananas, and too few of the jerky. There’d be no way I could have gotten a dehydrator, we live in an apartment with no space for any of those extras. The low heat of the oven works just fine.

    Christine – Someday I really want to do a jerky comparison party, you know jerky from around the world. Maybe we can plan something on one of your visits.

    Gera – I imagine with your fantastic beef, it would be criminal to even think of treating it this way, but when I make it to Uruguay, I’m bringing you some of my jerky. Deal?

    Lori – You missed something – now you need to go back to Singapore, darnit. I’ve come up with many reasons to plan my return trip.

    Chef E – Its addicting stuff, let me tell you.

  34. July 26, 2010 at 11:41 AM

    oh great post, beef jerky is HUGE around here in South Texas, there is so many variations. We also have a carne seca here that is cooked with eggs, very salty and briny. It’s funny when hubby was deployed he would request that I send him jerky with every care pkg, easy to carry and great for when he would go out on missions. We all got together and sent him a HUGE box, I got many thank you letters.

  35. August 6, 2010 at 8:50 AM

    Great roundup of international types of jerky. I’ve heard of Biltong, but until today never knew what spices went into it. Interesting how they use coriander to flavor the meat just like we do for the Thai jerky, also known as Neua Sawan or “Heavenly Beef.” The fragrance of cracked coriander seeds is always associated with it. I’m hungry just typing this. Heavenly beef and warm sticky rice are SO great together.

    On a side note, one of my culinary ambitions is to make homemade pork floss. One of these days ….

  36. admin
    August 7, 2010 at 1:54 PM

    Sweetlife – Love the jerky stories – I remember my mom used to send them to me on occasion and they were a treat, can only imagine how popular they were for your hubby.

    Leela – I am going to have to research neua sawan – anything called heavenly in the title deserves closer consideration. Its amazing to me how popular coriander is around the globe, and seeing it show up in similar seasoning. Can’t wait to see how the homemade pork floss turns out.

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