Good morning, I hope all had a wonderful Thanksgiving!!!
Since I have a couple days off I figured i would make a big batch of jerky. Tuesday after work I picked up 100+ lbs of black angus eye of round. Wednesday after work I started trimming then slicing it. I ended up with approx 10 lbs of scraps, to be cooked other ways, 75 lbs of jerky meat, and 15 lbs of waste. Thursday morning I made the marinades, and put in the meat. This time I only made two flavors, Rig Hand and Alton Brown. I was going to also do Pure Maple Syrup, but the restaurant supply was out of the syrup, and retail is way too expensive. This morning I am going to start to dehydrate all of one flavor.
I did get a new slicer, because my old little one died. I got very lucky and ran into an older Berkel, in like new condition. What a difference a pro slicer makes!!! Taking my time, I trimmed and sliced all the meat in 2.5 hours. And that was really in no hurry.
Can't wait to taste it!!!
Since I have a couple days off I figured i would make a big batch of jerky. Tuesday after work I picked up 100+ lbs of black angus eye of round. Wednesday after work I started trimming then slicing it. I ended up with approx 10 lbs of scraps, to be cooked other ways, 75 lbs of jerky meat, and 15 lbs of waste. Thursday morning I made the marinades, and put in the meat. This time I only made two flavors, Rig Hand and Alton Brown. I was going to also do Pure Maple Syrup, but the restaurant supply was out of the syrup, and retail is way too expensive. This morning I am going to start to dehydrate all of one flavor.
I did get a new slicer, because my old little one died. I got very lucky and ran into an older Berkel, in like new condition. What a difference a pro slicer makes!!! Taking my time, I trimmed and sliced all the meat in 2.5 hours. And that was really in no hurry.
Can't wait to taste it!!!
