I bought a piece of beef and cut it into 6 inch strips, and trimmed off the fat pieces. These tiny pieces went into the frying pan and soon turned into little gristly pieces of pure pleasure for Monty who ate them very obediently.
The longer strips were put aside.
Into a bowl I added Tabasco hot sauce, sugar, salt, Worchestershire sauce, Soya sauce, chili powder, balsamic vinegar, lemon juice and crushed coriander seeds which I had previously roasted.
Then into this mixture I placed the beef strips and left it all to marinade for 24 hours.
Then I turned the oven to 150 degrees Fahrenheit. I have learned since my last experience that I can turn my oven on to 150 degrees by selecting the 'warm' option. This is a very significant milestone in my life - figuring this out. It is an electric oven.
I bought a box of flattened toothpicks for 69 cents and inserted one into the top of each strip after I removed the bowl from the fridge (note that I did not marinade this on the kitchen counter for 24 hours).
The toothpicks enabled the strips to be hung from the oven rack with the greatest of care in hopes that St. Nicholas would be there. It was - by this time - 8 PM so I left the strips hanging above an aluminum sheet over night. Monty kept vigil beside the oven for as long as he could.
The next morning (groggy Saturday morning) I removed the stiff, dry, yet still flexible pieces of beefy heaven from the oven. I put them on a plate so that I would have a photogenic layout, and assembled the strips beside photos of potatoes that I dug up from the back garden. These are very small. More in a following post about these potatoes. My focus now is to share the beef jerky with you all.
It tastes better than anything ever in the whole world.
Cheers,
Mungo
9 Bahs!:
You have no idea how timely this post was. I have been spending some time tonight learning about dehydrating food for woodland excursions, and a bit about jerky in particular.
The most wonderful taste in the world is due in part to the addition of Worcestershire sauce. I never knew it existed outside the UK.
Now I will feel happier when considering emigration.
Pablo.
i have to collect a sample of this for research purposes. maybe you could provide sometime next week?
I thought the lowest setting on my (digital)oven was 170 and then......VIOLA...Warm...who knew?
Thanks!!!
Mungo, what cut of beef did you use?
Hello Sigmund,
I believe it was a piece of top round:
Beef cut diagram image here....
It wasn't a piece you'd use for steak (unless you marinade it for a while)... but without significant pieces of gristle or the muscle fascia (white coating of muscle bundles)...
Think I'll make more this week - thanks for the reminder!
Mungo
I've got a batch drying in the oven now thanks to this page. Instead of stringing each one on a seperate toothpick I laid a few bamboo skewers across the oven rack and draped the meat over that. Seems to work well and it was easy to do.
I've got a batch drying in the oven now thanks to this page. Instead of stringing each one on a seperate toothpick I laid a few bamboo skewers across the oven rack and draped the meat over that. Seems to work well and it was easy to do.
Mungo, what cut of beef did you use?
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