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  • tristanloker 12:51 am on January 11, 2010 Permalink | Reply  

    Jerky is delicious. If you think you’re too good for jerky then you prolly are. That’s fine. Stay away from it. I will eat it all.

    However, if you’re like me and you know Jerky is delicious, healthy for you if it is made with a minimum of sodium, and it promotes flossing (you’ll see) then you are going to love this recipe.

    Now, I know what you’re thinking: “Don’t I need a dehydrator to make jerky?” and the answer is: “kinda.”

    I will include a recipe for both.

    Before we start – This jerky is for snacking, not long term storing. If you want Jerky for storing then you have to put a lot more salt in it (curing it) and store it in glass jars (limited oxygen) I make this more for a week or two weeks tops. It is really hard not to eat, so you shouldn’t have a problem.

    Let’s start with the marinade –

    This is for roughly 3/4 of a pound to a 1lb of meat.

    1 Tablespoon brown sugar
    1 Teaspoons kosher salt (this can be any salt. i have also taken half the amount of sodium out because this jerky is only designed to be stored half the time it normally would be. It is for snacking, not storing)
    1/2 teaspoon garlic powder (not garlic salt)
    1/2 teaspoon freshly ground black pepper
    2/3 cup bottled teriyaki marinade
    1/2 cup of no-pulp orange juice
    1/4 cup of water
    1 Tablespoon honey
    1 teaspoon soy sauce
    1 teaspoon liquid smoke
    1 pound of whatever you want, sliced across the grain into 1/8 to 1/4-inch thick strips

    You make this marinade and prepare to put the meat in to it for 12 hours. Remember: the longer it’s in there, the better it tastes!

    Now the meat-

    You can make anything really. This recipe has only been tested on Beef but I don’t foresee any problems with other things (turkey, chicken etc)

    Anyway. Buy the meat and cut off all of the fat. As opposed to selecting meat to barbecue (marbling) you are looking for meat with little to no fat or easy fat to cut away. (This depends on how long you’re going to keep the jerky in storage – prolly not very long because it’s delicious – the fat will go rancid and you will get sick) I find a beef roast is best because the grain is easy to see and the fat is all on the bottom.

    Get a sharp knife and cut it into strips between 1/4-1/8th of an inch. Any thicker than this and it will take too long to dry.

    The drying process.

    For the oven:

    Turn your oven to 150 degrees F. Lay out the jerky (After it has been in the marinade) over the oven racks so they are not touching.

    The key to this is air flow. You’re not trying to cook the jerky, you’re trying to dry it out. I stuck a wooden spoon in the door of the oven while I was doing it so it was always open and air was allowed in and out.

    Do this for 8 to 10 hours. When done drying, dab the oil off the jerky (this will also promote it to go rancid) and then store. (i used gladware!)

    The only bummer about this is you have to be around the whole time because your oven is on

    A dehydrator:

    Prepare meat the same way and lay it on the trays in the dehydrator so it’s not touching. Leave in for 8-10 hours. Dab off oil.

    You can leave a dehydrator to do it’s thing all day long so I recommend it.

    That’s jerky. ¬†All protein. No fat. Great snack.

    (warning: as usual, if you eat too much of anything it is bad for you so go easy on the pepsi, Fuller.)

    • Ale-X (of the X-men...?) 12:57 am on January 11, 2010 Permalink | Reply

      Hurry up and come over and make this! Like, today.

      • canbui 11:49 pm on January 13, 2010 Permalink | Reply

        come to yale and make me some of that shit.

  • canbui 9:15 pm on June 1, 2009 Permalink | Reply
    Tags: basil, ,   



    There are many ways to cook, many ways to prepare a dish, construct your flavours, and present your food. For myself, I like those dishes that feel elemental; plates of food that feel honest – no tricks – where you can see what you’re eating and guess how they’re made. They are simple, sometimes dubbed ‘rustic’ but most often just delicious in a basic way.

    Steak is an example of this: a cut of beef, grilled or seared to eat. Salads for the most part follow this rule too, and the classic Italian Caprese is as basic as you can get (with only three ingredients).

    Some tips: to get a great peppercorn taste to the steak, buy whole black peppers and place then in a pan. Crush the peppercorns with another pan, albeit smaller to fit, or a small pot. The metal provides a hard surface to crush and to crush against.

    • 2 balls of bocconcini
    • a bunch of basil
    • tomatoes, mixed sizes and colour
    • cut of steak, 1″ thick
    • 1/2 cup whole peppercorns, crushed
    • 1 garlic clove, minced
    • pinch of sugar
    • salt and pepper
    • extra virgin olive oil
    • dollop of balsamic vinegar

    Preheat oven to 275F. Into a large mixing bowl, cut the tomatoes into bite-sized wedges or in halves if they’re smaller. Toss with garlic, sugar, balsamic vinegar, oil, salt and pepper. Place them onto a baking sheet, cut side up, and throw them in the oven for about 2 hrs. You will see them shrivel up and caramelize into sweet goodness. Remove and cover them. Turn up the oven to 500F and set an element to high.

    Always leave your steak out to attain room temperature – this ensures even cooking.While this is happening place your OVEN-SAFE pan into the oven to get super hot too. Brush oil olive onto steak, season with salt and place steak into the pan with crushed peppercorns. Flip. The steak should look covered in peppercorns. Take the pan out of the oven with a towel for the handle and set it on the element; place your steaks down firmly. It should begin to sear right away. Resist, as much as you can, lifting the edges of the steak to see if its ready to flip. It will be 4 minutes. Flip. After another 4 minutes, using the towel, throw everything back in the oven.

    Depending on the size of your steak, how well you like it, etc., the steak should be done in around 5 minutes. Take the steak out, place it on a plate and cover for 5 minutes. This is essential time where the juices will distribute throughout and the meat will finish cooking. While covering the meat, cut the cheese into 1/2″ slices and toss with the basil leaves and tomatoes.

    Plate the steak and pour the standing juices on top. Place the salad. Turn everything off and enjoy.

    • A-town 9:18 pm on June 1, 2009 Permalink | Reply

      Looks delicious! How did it turn out taste-wise?

      • canbui 10:38 am on June 2, 2009 Permalink | Reply

        The peppercorns made it hella hot, but delicious nonetheless. And roasting the tomatoes at a low heat for 2 hours made them so sweet and tart, a good compliment to the bocconcini.

    • A-town 11:18 am on June 2, 2009 Permalink | Reply

      Also. Make sure you dont touch the blazing hot handle of the oven safe pan without gloves or a dishtowel. Seriously. Don’t forget.

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