Smoked Cheese and Three Types of Jerky

Smoked Cheese and Three Types of Jerky (anime) — Anime, Episode 4

Chef: Shun Ibusaki
In the manga: Chapter 7
In the anime: Episode 4
Cuisine and type: Western

Smoked Cheese and Three Types of Jerky is a dish made by Shun Ibusaki during Sōma Yukihira's welcome party in the Polar Star Dormitory.

By smoking the cheese and beef with salt, an interesting flavor is born!

Real-world dishes

Real facts

Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.
Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Quechua word ch'arki which means "dried, salted meat". All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Wiki recipe, completed by Totsuki AI

Smoked Cheese and Three Types of Jerky

Ibusaki's welcome-party snacks — cold-smoked cheese with beef, salmon and chicken jerky

Difficulty
Total time: 1.3 days
Hands-on: 5 h 40 min
Cost: ¥¥¥¥
Servings: 6

Equipmentsmoker or wok with lid and rack, smoking chips, oven or dehydrator, foil

Tastesmoky, umami

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Smoked cheese

300 g cheese, firm (cheddar, gouda or processed) (amount estimated)
2 handfuls smoking chips, cherry or hickory (added by Totsuki AI)

Jerky marinade (for each type)

4 tbsp soy sauce (added by Totsuki AI)
2 tbsp mirin (added by Totsuki AI)
1 tbsp sugar (added by Totsuki AI)
1 tsp black pepper (added by Totsuki AI)
1 clove garlic, grated (added by Totsuki AI)

Three jerkies

300 g beef, eye of round, sliced 5 mm thick (amount estimated)
200 g salmon, skinless, sliced 5 mm thick (added by Totsuki AI)
200 g chicken breast, sliced 5 mm thick (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Marinate each meat in its own batch of marinade in the fridge overnight.+
2
Pat dry and dry on racks at 70 °C in the oven with the door ajar (or in a dehydrator) for 3–5 hours until leathery but pliable. Chicken must reach 74 °C first — bake it at 160 °C for 10 minutes before drying.+
3
Smoke the dried jerky with the chips for 20–30 minutes.+
4
For the cheese, cold-smoke it (below 30 °C — set a tray of ice under the rack in a wok smoker) for 30–60 minutes. Rest the cheese in the fridge overnight so the smoke mellows.+
5
Slice the cheese and serve with the three jerkies.+

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).