buckytom
Chef Extraordinaire
this past week i was able to get my work bench in the basement cleaned off and set up my excalibur food dehydrator. i wanted to make beef jerky, and the italian style roast beef was on sale for 4.99 a pound, so i figured i'd skip the marinating step and buy already flavored beef. i asked the girls in the deli to slice it extra thick as i was making jerky, but the 2 eastern european women who were behind the counter looked puzzled, mumbled something in polish or russian about jerky (it was the only word i could make out) to each other shrugging their shoulders, and proceeded to slice it as thin as regular cold cut roast beef. so much for customer service.
i loaded up 5 trays with the extremely thin sliced roast beef, having difficulty seperating the slices, but i was persistent.
i set the dehydrator on 145 degrees, and checked it about 6 hours later.
the results weren't exactly what i was looking for, but were delicious none the less. it was kind of like tasty beef chips, rather than jerky strips. it crumbled like a chip, but then melted in your mouth into flavorful bits of beef. from what i could taste, there was some rosemary, thyme, oregano, and fennel seed in the italian style marinade. i am going to go to a different supermarket this week (same franchise, different town) to see if i can get the recipe from someone who speaks better american-english. i'm afraid to even attempt it in the first store.
i am also going to buy plain roast beef and try a few marinades. i will post my results. the first pound of beef went in about an hour it was so good... 8)
i am also going to attempt drying fruit; maybe mango, peaches, plums, and pineapple as chocolate chef suggested.
any other jerky makers out there? tips and suggestions appreciated.
i loaded up 5 trays with the extremely thin sliced roast beef, having difficulty seperating the slices, but i was persistent.
i set the dehydrator on 145 degrees, and checked it about 6 hours later.
the results weren't exactly what i was looking for, but were delicious none the less. it was kind of like tasty beef chips, rather than jerky strips. it crumbled like a chip, but then melted in your mouth into flavorful bits of beef. from what i could taste, there was some rosemary, thyme, oregano, and fennel seed in the italian style marinade. i am going to go to a different supermarket this week (same franchise, different town) to see if i can get the recipe from someone who speaks better american-english. i'm afraid to even attempt it in the first store.
i am also going to buy plain roast beef and try a few marinades. i will post my results. the first pound of beef went in about an hour it was so good... 8)
i am also going to attempt drying fruit; maybe mango, peaches, plums, and pineapple as chocolate chef suggested.
any other jerky makers out there? tips and suggestions appreciated.