HOMEMADE BEEF JERKY

This is my 100th post, so I guess I should've planned ahead and made something emblematic of it. Like, a 100 hour short rib, or my favorite 100 beers, or 100 beat pancakes (my brother makes these, where he beats the pancake batter 100 times), but no, I humbly bring you...beef jerky.

Beef jerky is innately humble, mainly for it's efficiency. How can something meant to be salted overnight then dried in the frontier heat be anything but? I know of no food that is both efficient and ostentatious. And yet, it fills an unknown void. I've never heard anyone say they're in the mood for beef-jerky, but there it is in everyone's pantry. I find myself digging my fingers into that plastic bag at least once a week, when I'm in the mood for something and nothing at the same time. It's the "I've got nothing to wear" equivalent of the food world.

My dad, however, is the one person who might utter "I'm in the mood for some jerky." I think the reason why I've never heard him say it is that he's already too busy chewing it to bother explaining himself. Teriyaki or Peppered are his favorites, and are usually the souvenirs he brings home from a trip to the South West, or whatever place you'd imagine would specialize in jerky. So this is dedicated to him, and everyone else looking in their pantry shelves apathetically. Take this humble thing, and make it grand with your favorite group of spices. I have to say, the Thai blend is my favorite, and brings out the musky sweetness of the meat with its herbaceous spiciness. Enjoy!

Ingredients:

1 pound sirlion (leanest you can find)

Pick one of the spice mixes to go with your pound of meat.

Thai Style:

1 teaspoon ground tumeric

1 1/2 teaspoon cumin

1 teaspoon cardamon

1 teaspoon ground white pepper

1/2 teaspoon ground mustard seeds

1 1/2 tablespoon salt

2 tablespoons soy sauce

4 thai chiles, finely chopped

6 kaffir lime leaves, julienned (or lemongrass if you can't find kaffir lime leaves)

Mole:

1 tablespoon unsweetened cocoa powder

1/2 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon toasted sesame seeds

1 teaspoon ancho chile powder

1 1/2 teaspoon chipotle powder

2 tablespoons red wine vinegar

1 1/2 tablespoons salt

Soy Sauce:

1/4 cup regular soy sauce

1 tablespoon fresh zested ginger

2 tablespoons white sugar

1 tablespoon rice vinegar

1 tablespoon minced garlic

1 teaspoon toasted sesame seeds

Directions:

Stick the meat in the freezer for about an hour.  The colder it is, the easier it is to slice. Meanwhile, preheat the oven to 90 degrees.  Seriously, 90.  You want "desert weather" coming out of your oven.  Mine only goes to 170, so I just left the oven door ajar while the meat dried. When the meat is ready, cut off any extra fat (fat doesn't dry completely and can go rancid) then cut the meat into 1/8 inch thick slices.  In a seperate bowl, mix the spices of whichever flavoring you choose.  Then, coat the meat in it.  Take the slices and lay them over a rack. Place the rack over a pan to catch the juices.  Dry in the oven for 8-12 hours.  It honestly depends on the environment, oven, and meat, but you basically want the meat to be completely cooked, but not over-dried.  Store at room temperature in an air-tight container.