Another jerky update

The last batch of venison jerky was very good. Very simple and old-fashioned, no measurements, just eyeball everything. Sprinkle lightly with tenderizer, bang it with a meat mallet, sprinkle with a little black pepper, flip all the pieces over and repeat for the other side. Then I dry them at 155 for about 3 - 3 1/2 hours, the smaller pieces get a shorter time than the larger pieces. Then just to be safe, I used a trick I read in a book on dehydrating that I recently got. I pop them all into a pre-heated 200-degree oven for about 30 minutes to make sure they're safe to eat.

I've begun carrying a small ziplock baggie with several pieces in it to snack on while I'm working; I'm able to go without stoking myself up with junk food to get more calories. That's sure to be a good side-effect in the long run.

One advantage of our new house is I have a lot more room for this stuff; I don't have to constantly move things around in the kitchen to make room for the dehydrator. I plan on soon getting more accessories for the dehydrator and trying some fruit leathers this weekend. Still waiting for my shipment of liquid smoke to come in. I won't be making any ground meat jerky until I get it.

I draw the line at tofu jerky, however. I'm not going to touch that stuff.