Fresh, Hot Wastes of Time

I ordered a TiVo today. If overnight shipping weren’t $50, I would have gotten it. As it was, ground shipping was free, even though I have to deal with UPS (which, by the way, sucks, as we all know).

I can’t wait!

Ok look, here’s the deal. Store-bought beef jerky costs around U.S. $25 per pound. Home-made is ridiculously simple and cheap. A dehydrator from Walmart is a one time cost of $40, or you can just use your oven. Three pounds of top round will yield about one pound of jerky, and will cost around $12 at the grocery store (and if you know a hunter or are one, just pop a cap in a deer for around $1 per bullet). The price for spices is negligible, and you probably have them in the house already. And store-bought jerky usually has nitrates or other preservatives in it. It’s insane to buy some when you can make it for half the price.

Mix all this stuff together to taste:

Worcestershire sauce (~2/3 c.)
soy sauce (~2/3 c.)
teriyaki sauce (~2/3 c.)
Liquid Smoke (~ 1 T.)
garlic powder (~ 1 T.)
kosher salt (~ 1 T.)
fresh ground black pepper (~ 1 T.)
onion powder (~ 1 T.)
red pepper flakes (~ 1 t.)

Slice thin top round beef, or bison, or venison, or emu, or turkey, or any other non-fatty meat. Keep thickness less than 1/4″.

Marinate the meat in the mixture overnight.

Put it in the dehydrator.

Check it after 3 hours or so. When it’s ready, it will crack instead of bend, and it will not appear at all moist. It probably won’t all cook at the same rate, so just take out pieces as they’re ready. Don’t immediately put them in a sealed bag, since the heat will cause condensation which will ruin the jerky.

Measurements are approximate – it’s your jerky; make it how you like it. If you want it sweeter, increase the proportion of Worcestershire. If you want it saltier, add more salt and soy sauce.

This has been Auntie Addlepated’s cooking lesson for the day. Perhaps later if you’re lucky I will give you the deep fried Twinkie recipe.

It’s a Southern thing.

Posted Food, General |