Monday, 30 May 2011

Homemade jerky from soup meat

The Chinese soups that we make at home, using pork or beef, are usually done by boiling pieces of boneless, fat-free meat in a large volume of water for several hours with other ingredients.  The soups are very tasty but the pieces of meat are now very dry, very tough, almost tasteless and are destined for the bin.

 Pork, leftover from making soup

However, instead of throwing it away, you can make a very tasty snack from these leftovers!

To do this you will need:

A chicken stock cube (or MSG, depending on your preference)
Satay powder
Satay sauce (Jimmy's is pretty good)

Firstly, chop the pieces of meat, taken not long after being in the soup, into bite-size chunks in a dish or a bowl.

Add salt and one teaspoon of satay powder.

Break up the chicken stock cube in a separate bowl and add one tablespoon of satay sauce (if you are using MSG add one teaspoon to the satay sauce).  If you have some licorice powder, add a little bit of this too.  Mix these ingredients together and spread all over the meat.

 Mix everything up well and leave (preferably covered) at room temperature for one hour.  You can marinade the meat longer by leaving it in the fridge for several hours or even overnight (uncovered).

Place the pieces of meat on a baking tray that has been brushed with a little oil and grill until the pieces of meat are dry.  Turn off the grill and keep the meat in the oven for a bit longer and let the heat absorb into the meat.

And there you have it, homemade jerky!


Warning: Very morish!  If not paying attention you can find the whole box disappears......

and it is you who has eaten it all!!!

Many thanks to my Aunty in HK for first recommending this idea. And many many thanks to my Mum! ;) 

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