On 6/8/2015 8:42 AM, La Mirada wrote:
> http://www.popularmechanics.com/home...jerky/?slide=1
>
>
> Make Your Own DIY Box-Fan Beef Jerky
>
> Step 1
> As any meat-lover will readily agree to, one of the most unsettling
> things about the 21st century is the fact that a few ounces of beef
> jerky€”easily the greatest foodstuff of all time€”can cost as much as six
> or seven dollars. If youre like us, that just wont do.
>
> Instead, using a method adapted from the great jerky enthusiast Alton
> Brown, well walk you through how to create pounds of stunningly good
> beef jerky at a mere fraction of the market price. Youll need only some
> beef, a few marinating ingredients, a box fan, and a couple of cellulose
> air-filters that you can buy at any hardware store.
>
> Before we start: You should know that beef jerky is not only absurdly
> easy to make, but its also one of the few ways to prepare uncooked meat
> thats safe to eat. Like smoking or salting, letting thin strips dry out
> actually preserves and sterilizes meat. The reason is simple: Most
> meat-eating microbes need water, and making jerky involves little more
> than removing all the moisture from beef. Properly prepared and stored,
> uncooked beef jerky will stay preserved for years.
>
> Depending on what cut of meat you use, your jerky can vary dramatically
> in flavor. Youre going to want to pick a very lean cut of beef (resist
> the knee-jerk reaction to find a well marbled hunk of meat) that can be
> cut in thin strips along the grain. Here, Im using 4.5 lbs of top-round
> steak.

I used to make jerky when I was a kid. The easiest thing to do is use
salt as a preservative and black pepper for taste. Later on, I'd soak
the meat in teriyaki sauce. If I were to make it today, I'd use Korean
pepper powder, sesame oil, and gochujang. Now that would be some jerky!