Since the ladies were away for the evening, I decided that it would be a perfect opportunity to try out a recipe from my The Joy of Pickling cookbook that I recently picked up.
Sadly, they got home before I was done, and I have been informed that pickling is something that had been relegated to an “outside only” activity. Kristen’s nose disagrees with the smell of the pickling brine cooking.
It’s true. When I make beef jerky, everyone gets rather excited. In fact, some times, the jerky (usually just 3-4 trays) is gone almost before I can get any.
I use an American Harvest Snackmaster Express dehydrator for my food dehydrating needs, though that falls to mostly beef jerky. Add to that the Hi Mountain Seasonings and jerky making is drop-dead easy. The “hardest” part of jerky making is cutting up the meat, and that’s not hard at all. I just wish that I could convince SWMBO that I should get a “jerky gun” since I like strips as well as whole muscle chunks.
One of the local grocery stores puts meat that is near expiration on discount, so I may have to start hitting up that place early in the mornings. I just need to figure out how to store the jerky that’s finished.
With our change in income status, I have a sneaking suspicion that I’ll be making more jerky, more often. And, probably drying fruits and veg, as well. heck, between the food dryer and the home canning stuff, I’ll be a food-preserving MACHINE!!!