tag:blogger.com,1999:blog-2418418037216872257.post3041463840611892261..comments2023-03-02T03:48:39.100-08:00Comments on The Manley Report: Jerk Me - The Hunt for Beef JerkyManley Manhttp://www.blogger.com/profile/03791486701245172841noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2418418037216872257.post-24978720824946877142008-05-23T09:38:00.000-07:002008-05-23T09:38:00.000-07:00Okay, here are the basic instructions (finally). C...Okay, here are the basic instructions (finally). Choose a lean & relatively flat cut (London broil, flank, round). Stick it in the freezer for a while so it hardens up to make it easier to slice, then slice it to your desired thickness. <BR/><BR/>Mix up a marinade that tastes good to you (you can use storebought sauces like teriyaki or thinned-down bbq or mix your own combo) and marinate the sliced beef for a few hours or overnight, depending on how strong you want the flavor. Dehydrate the slices in a food dehydrator. My mom said the dehydration always went faster than she expected (a matter of hours, not days), so check it every few hours until it's almost there, then more frequently 'cause it can go from chewy to crispy pretty quickly.<BR/><BR/>Once it's dehydrated to the texture you want, let it cool & store airtight. If you want to take a little extra precaution you can double-wrap it in plastic bags, making absolutely sure there is no moisture in the bags, and freeze it for 24 hours to kill any bacteria that may remain. If there's any moisture in the bags then the jerky will get soggy, so really make sure it's cool & dry before you start. I was told this step is optional, but that's from someone who served up half-cooked chicken on a regular basis during my childhood ("no, Mom, I don't think chicken is a meat you can serve rare...").<BR/><BR/>Obviously there's a lot of fine tuning involved based on your ingredients & dehydrator, but fortunately jerky is a forgiving food & any "bad" batches should still be edible.EBhttps://www.blogger.com/profile/15566643998350975289noreply@blogger.comtag:blogger.com,1999:blog-2418418037216872257.post-48485231252003240212008-05-13T10:19:00.000-07:002008-05-13T10:19:00.000-07:00Not offhand, but I'll ask my mom for her recipe. ...Not offhand, but I'll ask my mom for her recipe. I was too young to really help when they were making it.<BR/><BR/>I'd imagine any lean cut sliced pretty thin would work.EBhttps://www.blogger.com/profile/15566643998350975289noreply@blogger.comtag:blogger.com,1999:blog-2418418037216872257.post-90968237047391127662008-05-12T16:26:00.000-07:002008-05-12T16:26:00.000-07:00Good idea. I grew up with one of these and the ol...Good idea. I grew up with one of these and the ole vegetarian parents had me do my fair share of drying out fruit, primarily plums and apples from our trees. Do you know of any good recipes for jerky? What's the best cuts of beef to use?Manley Manhttps://www.blogger.com/profile/03791486701245172841noreply@blogger.comtag:blogger.com,1999:blog-2418418037216872257.post-26806911274163664942008-05-12T16:24:00.000-07:002008-05-12T16:24:00.000-07:00I recommend getting a food dehydrator & making you...I recommend getting a food dehydrator & making your own. Mmm.EBhttps://www.blogger.com/profile/15566643998350975289noreply@blogger.com