Our first project is beef jerky, something neither of us has ever tried. Fortunately we have Charcuterie as a guide. The recipe itself couldn't be easier. First, slice up about 2 lbs. of top round into 1/8 inch strips, removing as much fat as possible. Reils seems to have the hang of it:
Next, toss it with the curing mixture (1 1/2 tbsp kosher salt, 1 3/4 tsp of both garlic and onion powder, and 1/4 cup of minced chipotles in adobo). Normally this has to marinate for 24 hours, but Reills has a crazy vacuum marinating contraption (which we've also used to make lemincello) that does the job in 40 minutes:
Finally, it's into a 100 degree oven (the recipe calls for a 90 degree oven) for about 18 hours. Once its out, it is ready to eat:
Very tasty jerky, and very easy, could have been a bit spicier, maybe next time....
4 comments:
Mmmmm, jerky. It looks great. But wait, you have a magical device which makes jerky and lemincello?!
Mike
Yes, here it is:
http://www.amazon.com/Eastman-Outdoors-38229-MariVac-Tumbler/dp/B0002OOMS0/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1247372576&sr=8-1
Instead of soaking the lemon zest in everclear for months, just toss them in this for a couple of rotations. Now if only we could make jerky and lemincello at the same time!
Trickiest part of jerky seems to be the heat source. Most ovens minimum setting is 170F. How did you get 100? I've been considering hanging the pieces in the stream of a space heater on low.
(ps, save me a piece)
My friend has a fancy convection oven with some special drying features that go pretty low. I have an electric oven and sometimes turn it to 100 for proofing bread. If you can get in the low 100s, Ruhlman recommends propping the door open.
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