Päiväkirja - LostMyWeightSomewhere, 04 heinä 21

What you need. Very cold beef but not frozen. Sharp knife Dehydrator or oven on low heat. Dish to marinate in and your choice of marinades or sauce. salt. -cut them all pretty thin but not delimeat thin, Id guess 0.5-1cm max. Cross grain not with grain, also for pemican or choice trim fat, I intentionally left the fat on. -longer they marinate more flavor. I coulda marinated these longer. -Space out around your rack and be sure to use foil or something safe if they drip while wet. It can take anywhere from 8-14 hours. However Id check every few hours. -To tell if they are done fold a piece or few if you have varied thickness, you will see the outside shatter like glass the inside folds as per the pic. If it breaks its overdone, no shattering it needs more time. -I find them best with salt, worcester sauce and Franks hot sauce. Has a lovely tangy spice. However you can use anything. -This isnt like storebought loaded with preserves you can leave in your glove box for months, refridgerate. Hope all whom try it enjoy it. Also you can use any cut of beef, tried a bunch so far, even slightly marbled beef.  

Oh and if you do it in the oven cover lowest rack with trays or foil, and keep the door slightly ajar to keep it from cooking the beef instead. It needs to be on racks so air hits both top and bottom.  

What cut of beef did you use? 

For this I used an eye of round, but generally any lean cut will do. Avoid anything too marbled. The un-renderred fat turns before the dried meat does from what ive read.  

can you make me this 

ill pay you to cook this for me 

If I could cook for a living I would! Its a passion.  

Why can't you cook for a living? 

How low should the oven heat be? 

For the oven its absolute lowest setting and use something like a spatula etc to keep the oven door from closing completely. Just to let excess heat out. I'm disabled now. I have too many down days then funtional ones.