Tue, Jan-20-15, 08:10
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Senior Member
Posts: 146
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Plan: IR Diet framework, LC
Stats: 310/288/150
BF:
Progress: 14%
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It's really easy to make beef jerky, if you can get your butcher to slice an eye of round very thin for you.
I make a soy/pepper marinade for the beef strips, then put the strips in a cheap dehydrator (one of those plastic round jobbies with multiple trays), but you also can put them on wire cookie racks in your oven on very low (with a tray in the bottom to catch drips so your oven doesn't get nasty). Search for "oven jerky" and you'll find lots of recipes.
We used to make jerky from about 15 pounds of beef each year before camping for a week. Three or four different flavors. It doesn't have the preservatives that store-bought has, so you do have to be careful of mold if you don't dry it thoroughly, or if you use a thick marinade. But if you just use salt and pepper, you don't have to worry as much.
I agree, though, with the poster who spoke about pemmican. Beef jerky is great and all, but it's very lean. I've considered making pemmican, but getting the tallow has been problematic.
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