I’m considering trying it when I’m car camping to save some cooler space. Is there a recipe you’ve used where it turned out well? Any best practices?

I’m thinking a stew would be a good option, leaving it to soak in the broth for a good long time.

  • just_another_person@lemmy.world
    0·
    3 days ago

    It’s actually used a lot, but probably not in the way you’re thinking. Lookup Machaca and Biltong. Two types of dried beef and pork that are regularly used to kick up flavor and texture in different dishes.

    I think the issue with putting it soups or stews is going to be the unpredictable salt levels leeching from the jerky. It would probably be easier to get that flavor of shredded and used to finish a dish.

    • evasive_chimpanzee@lemmy.world
      0·
      3 days ago

      Pipikaula is the Hawaiian equivalent to biltong, and it’s really good.

      “Meat floss” is a disgusting name in my opinion, but it’s the translation of the Asian equivalent of machaca.

      • RBWells@lemmy.world
        0·
        1 day ago

        Pork floss sounds terrible but it’s so good, I can’t even figure out why - maybe you have to eat it while young to like it. I don’t like cotton candy but that salty sweet meat fluff is delicious.

    • Zombiepirate@lemmy.worldOPEnglish
      0·
      3 days ago

      Awesome, machaca looks like it works great with other dried staples like rice and beans too. I’ll have to give it a shot, thanks!