Posted by Ted on August 15, 2002, at 13:43:25
In reply to ...mmm...jerky, posted by BeArDedLADY on August 15, 2002, at 9:11:18
I grew up on *real* jerky, the kind made from raw beef. I lived in the Arizona desert, and *real* jerky was very popular when I was a kid. BTW: venison is the best (sorry Bambi).
Here is how my mother did it:
Get a LEAN roast and cut strips oblique to the grain, about 1/8 inch thick (thinner if you can). Lay the strips flat on wax paper and coat generously with fresh ground black pepper, garlic salt, and a little red pepper (cayenne) if you want some kick. Turn all slices over on the wax paper and repeat with the other side.
For drying, here is the procedure: First, cover the clothesline (outside) with cheesecloth. Next, hang the strips of meat over the clothesline. Finally, cover the whole mess with another layer of cheesecloth, using clothespins to hold it all together. It works best if the clothesline is in the sun, but in Arizona in the summer, it really doesn't matter. Let dry for a minimum of 10 hours.
When it is finished, it is crunchy from the total drying the desert provides. In fact, it might even be a little "cooked".
I repeated this process at home (San Jose, CA) using a food dehydrator. It didn't work nearly as well, but it did add about 15 pounds to my waistline.
Ted
poster:Ted
thread:28640
URL: http://www.dr-bob.org/babble/social/20020813/msgs/28673.html