Pandora wrote:
> Bob, you was so kind to answer me that I want ask you another thing, even
> better two: how do you use jerky? Do you reidrate it before cooking? Which
> are the most common dish you make with it?
> TIA
> Pandora


I just eat it as a snack; especially when I am on long hikes and want to
travel light. I suppose one could make soups and stews with it, but
usually it is eaten dry and uncooked.

Most jerky recipes have way too many ingredients, in my opinion. I take
beef rump roast or round steak (sirloin would also work) and cut it into
strips. Remove as much fat ans gristle as possible. For each pound of
prepared meat, I add 1 tsp. (5 ml.) of salt and 1 tsp. of brown sugar,
and about 1/2 tsp of freshly ground black pepper. If I want it
especially spicy I'll add a little cayenne pepper. Allow the meat to
cure overnight in the refrigerator in a plastic bag or covered bowl.
Then dry on a dehydrator until the texture is almost like leather.

If the dehydrator has adjustable heat, use a fairly low setting because
the meat is not supposed to cook.

Best regards,
Bob