So, I had to rethink our New Years day dinner. Ann's gout is acting up. So, seafood is out of the question.
Fear not. A quick redirect got me gearing up for rouladen.
Thawed out a top round and sliced it thin. There was left over. So I got to thinking about the jerky you see in the old westerns. You know, they are gnawing on a chunk of jerky about a foot long!
This was sliced thin. Less than a 1/4". The marinade was simple. No real measurements.
Just soy sauce and worsy sauce, garlic powder and red pepper flakes. And a generous amount of Flat Iron Sweet heat. And cure.
Into the dehydrator that my buddy Robert got me for Christmas. This is the best dehydrator I've ever had.
These went for 5 hours at 167 degrees.
Now. Here is the interesting part. Since the meat was really thin. The meat is almost like a potato chip. Crunchy, delicious. And not tough at all. And subtle salt with a big hit of heat.
Oh, did I say the pieces were large?
Lol! Maybe not a thing for devote jerky folks. But, this is really, really good!
Fear not. A quick redirect got me gearing up for rouladen.
Thawed out a top round and sliced it thin. There was left over. So I got to thinking about the jerky you see in the old westerns. You know, they are gnawing on a chunk of jerky about a foot long!
This was sliced thin. Less than a 1/4". The marinade was simple. No real measurements.
Just soy sauce and worsy sauce, garlic powder and red pepper flakes. And a generous amount of Flat Iron Sweet heat. And cure.
Into the dehydrator that my buddy Robert got me for Christmas. This is the best dehydrator I've ever had.
These went for 5 hours at 167 degrees.
Now. Here is the interesting part. Since the meat was really thin. The meat is almost like a potato chip. Crunchy, delicious. And not tough at all. And subtle salt with a big hit of heat.
Oh, did I say the pieces were large?
Lol! Maybe not a thing for devote jerky folks. But, this is really, really good!
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