Today, for those of you who are not Orthodox Roman Carnivarian, is the feast of St. Teriaki, the patron saint of dried meats.
So in honor of her great accomplishments in the preservation of fine foods, I am making a batch of beef jerky in my oven. Four hours of slow cooking and it will be time for the ritual of the chewing and savoring. I wish you could all join me but the amount of savory bits is small and my devotion to St. Teriaki is great this day.
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12 comments:
so THATS how you make beef jerky... i always wondered what it was.
in south africa we call it biltong, and it is spiced and salted and air dried until it reaches your desired level of dryness... i like mine VERY dry, some people like it a little moist still.
mmmmmmm
it is so good! almost a religious experience...
waiting on visitor 15,000 - if its YOU, you win a packet of Jerky!
Enjoy your jerky!
Barbara - you are visitor # 15,000
woo hoo put on your party hat and get ready for your grand prize delivered to you by the prize patrol ( or the mailman) I am so excited....
wow! Yay for Barbara.
Did you see the Good Eats episode on making jerky with a bunch of furnace filters and a fan? I'm not sure I'm willing to try that, but apparently it works.
Yay! I can't wait for a religious experience! thank you so much David! Congrats on 15000 visitors!
Gimme some ... pleeeeez???
WOO-HOO! Congrats on the 15,000 visitor! That´s amazing!
interesting.....
I have only seen beef jerky in sealed packets in the out door stores. Never tasted it..They also sell Kangaroo jerky also. Not tried it either..
I braised a steak for too long the other day and almost ended up with beef jerky, David--quite sad since it was unintentional.
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