My wife often buys those packages of factory-made jerkies that are almost ubiquitous in super-markets and convenience stores now. I’ll eat the odd piece occasionally but, to be honest, I am not terribly keen on any of them. I find they have very artificial, chemical tastes to them and the texture is very often very poor.
Years ago, before I was married, I used to buy some terrific beef jerky at our local farmers market. It was very simply seasoned and the thick, foot-long strips were cut lengthwise along the grain of the meat making them robust and chewy (unlike the thin, friable industrial varieties commonly available these days). It took a good 30 minutes or so to gnaw away at one of those suckers and that’s what made them so darn satisfying. Today, I am going to make some good thick pieces in the same manner, keeping the ingredients light and simple so as to leave the original taste of the meat and not completely mask it with hydrolyzed-soy and high-fructose corn-syrup… Continue reading “Beef Jerky”