As a preface, and to get you in the mood, these two videos came to mind when I sat down to write this post:
Peyton Manning’s “Cut that Meat!” - http://www.youtube.com/watch?v=4FlwJwL6kdo
Cali Swag’s “Teach me how to Dougie” — http://www.youtube.com/watch?v=HY9uZWCh4go
So for those of you who’ve been wondering what the artisan process looks like, here’s how the jerky gets made…
1) Get the steak. It’s got to be VERY lean. Only the best for my customers (start at around 2 minutes!)
2) Sharpen up the butchering knife and cut away any visible signs of fat.
3) Cut the meat into pieces thick enough to remain tender but thin enough to dry out and to give a good flavor burst.
4) Whip up one of my patented marinades.
5) Massage the marinade into the meat.
6) Leave to marinate for at least a day, returning to shake up the container several times in the process.
7) Lay the steak strips onto the dehydrator and dehydrate.
Re-marinate the jerky when it’s only partially dehydrated. This allows it to absorb more flavor.
9) Finish dehydrating.
10) ENJOY!!!
