I will confess, I am a jerky addict. I love it. It is so good, and so easy. I have been experimenting with various cuts, and so far ALL cuts have worked out great for making jerky!
I just make a very simple, unsalted/unseasoned jerky. I have successfully used all of these cuts so far:
1) lamb roasts
2) lamb heart
3) beef heart
4) beef chuck roast
5) beef brisket
Can you believe it? On some of the fattier cuts, I do need to trim some of the fat (damn shame!) because otherwise it melts and gunks up the bottom tray of the dehydrator. But I keep some of the fat on the slices and that is nice.
I have been storing the jerky in the freezer for extra crispiness. I am a fool for crispiness!
The hearts are really nice for making jerky since the meat is denser and easier to slice thinly. But I have found that if I leave the roasts and brisket just a touch frozen, they are easier to slice as well. And I need to make sure my nice Victorinox slicing knife is good and sharp. Then it only takes about 5-10 minutes to slice it all up and load up the dehydrator. I normally do about 12 hours in the dehydrator.
It has been especially helpful because jerky works so well for travelling!
In other news, I wanted to mention I had another visit to the infrared sauna. I tried a new place that opened in my own town. It was great! Feels so good on a chilly or rainy day. Highly recommended! Most of them fit two people, so you can often get a better price if you split it with a friend! It's a nice social activity instead of eating out.
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