Comments on: Umami Beef Jerky

By: Petra

Petra — Thu, 20 Mar 2008 19:44:27 +0000

Yep – just an fyi – the hyperlink to umami salt doesn’t seem to be working

By: Ana

Ana — Tue, 18 Mar 2008 23:06:39 +0000

Hm….. I swear when I checked the blog yesterday it looked a little different (I just stumbled upon this site – great one, btw!) and I distinctively remember a recipe for Umami Salt. Now I can not find it anywhere! And the search doesn’t help either. Oh-oh, I was going to make it today.
Hope this is something that can be fixed

By: Eric

Eric — Fri, 14 Mar 2008 14:12:00 +0000

Thanks! I should have hyperlinked the umami salt to my earlier entry on it. I’ll go back and do so . . . . I’ve never seen anything called umami salt for sale, it’s just something I made up, but it’s totally easy. Please read the entry again and look for the hyperlink for umami salt.

Kecap manis is a southeast Asian style sweetened soy sauce, available at most Asian markets or even on Amazon (search for kecap manis on the main page and you’ll lots of brands for sale).

Garhem — I wouldn’t bother refrigerating it, though you certainly could if it makes you feel better. It’s really just a few shavings of parm, pulverized. I kinda doubt any harm could come of it, blended with the kelp and the shiitake . . . then again I rarely worry about spoilage. Just make smallish quantities of it — it won’t stay around long enough to worry about, I promise!

By: Garhem

Garhem — Fri, 14 Mar 2008 13:11:00 +0000

Hi – I keep reading about your umami salt and I want to give a try – just wondering if you refrigerate it or not (since it has parm in it?)

By: Dana V

Dana V — Fri, 14 Mar 2008 12:22:00 +0000

Wow. I’m pretty up on food things but I’ve never heard of kecap manis and umami salt. Where can they be found in SF? Also, can this be made without a dehydrator?
Thanks for introducing new and interesting things, as usual!