2011-04-02-2232Z


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Tried making some ground beef jerky today with the grass-fed Hick's Valley beef from Oliver's in Cotati. Mixed in a little soy sauce, salt, and pepper; rolled it out to somewhere between 1/4 and 1/8 inch thickness between two pieces of parchment; threw away the top sheet of parchment and put the jerky on trays (bottom parchment still there) in the oven at 150 degrees F. It's been drying for over 2 hours already and probably still needs a few hours more. I can cut it into smaller pieces once it's done. And I might try making pemmican out of some of it, by smashing it with a mortar and pestle, adding liquid suet or lard to it, and casing it in sheep intestine like sausages. That last part of the process might not be necessary in the case of suet, but the lard might not work out otherwise, as it's pretty gooey at room temp.

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last updated 2011-04-02 18:37:27. served from tektonic