In case you didn’t know I make my own beef jerky.
Well made, once.
This week I plan on doing another.
I plan on improving on a few things. The first batch I had a few people give me feedback and I agree with it. One thing was that, it was a little tough, I’m not sure if this was due to drying time or marinating time, but it was the first time I’d done it so I have some thoughts on how to improve this time. Last time due to my anxiousness to get some done, I only let the meat marinade for about an hour or two. This time it will sit for a minimum of 24 hours, hopefully that will improve the flavor and the texture of the final product. Secondly, last time I did it, I had to cut my own meat, which was really fun and maybe someday I’ll have a career as a butcher, but the meat came out a bit thicker than I’d wanted it to, so this time I will really try to make sure that I hone my skills to provide a quality end result. In hopes of continuing to improve my craft of jerky making I will this time be taking careful notes on procedure and recipe in hopes that I will be able to perfect my craft. I will make sure to post about my findings so that if you feel like attempting to reproduce my results then you will have access to these recipes and results.
If you have any suggestions on flavors or anything else please feel free to use the NEW cogitations comment section.