IGX

I decided to make jerky with the second tenderlean. I cut half of it along the grain for that chewy jerky, half against the grain for textural (is that a word?) variety, but for the tips, I just chunked them so they're like bite sized pieces of steak.

What I'm doing differently for this is I took equal parts of Bone Collector Wild Game Spicy Seasoning (http://www.bonecollectorseasonings.com/ ... egory_id=6), Lawry's new Chili Garlic blend (pretty good for Lawry's, IMO) and Costco's Kirkland brand of Garlic Salt. Same sized steak as yesterday's, but since it's pre-sliced, there's much more surface area exposed, so there's maybe 1/4 cup of the blend and the salting time will be around 45 minutes before I rinse them, which is coming-up shortly.

Stay tuned, lie-men.

EDIT: I don't think my 1/4 cup statement was accurate. I think it was more like a couple of tablespoons.

High Velocity Lie-Nap! wrote:I decided to make jerky with the second tenderlean. I cut half of it along the grain for that chewy jerky, half against the grain for textural (is that a word?) variety, but for the tips, I just chunked them so they're like bite sized pieces of steak.

What I'm doing differently for this is I took equal parts of Bone Collector Wild Game Spicy Seasoning (http://www.bonecollectorseasonings.com/ ... egory_id=6), Lawry's new Chili Garlic blend (pretty good for Lawry's, IMO) and Costco's Kirkland brand of Garlic Salt. Same sized steak as yesterday's, but since it's pre-sliced, there's much more surface area exposed, so there's maybe 1/4 cup of the blend and the salting time will be around 45 minutes before I rinse them, which is coming-up shortly.

Stay tuned, lie-men.

EDIT: I don't think my 1/4 cup statement was accurate. I think it was more like a couple of tablespoons.

Outcome: too much seasoning. However, I will turn these lemons into lemonade by making some whoop-ass chipped beef for SOS or Chipped Beef Pot Pie.

High Velocity Lie-Nap! wrote:

High Velocity Lie-Nap! wrote:I decided to make jerky with the second tenderlean. I cut half of it along the grain for that chewy jerky, half against the grain for textural (is that a word?) variety, but for the tips, I just chunked them so they're like bite sized pieces of steak.

What I'm doing differently for this is I took equal parts of Bone Collector Wild Game Spicy Seasoning (http://www.bonecollectorseasonings.com/ ... egory_id=6), Lawry's new Chili Garlic blend (pretty good for Lawry's, IMO) and Costco's Kirkland brand of Garlic Salt. Same sized steak as yesterday's, but since it's pre-sliced, there's much more surface area exposed, so there's maybe 1/4 cup of the blend and the salting time will be around 45 minutes before I rinse them, which is coming-up shortly.

Stay tuned, lie-men.

EDIT: I don't think my 1/4 cup statement was accurate. I think it was more like a couple of tablespoons.

Outcome: too much seasoning. However, I will turn these lemons into lemonade by making some whoop-ass chipped beef for SOS or Chipped Beef Pot Pie.

I tore the jerky into small strips and placed it in a pan with stock and mixed veggies. Brought it up to a simmer, turned the heat off and covered for around 20 minutes. This reconstituted the jerky well enough and seasoned the veggies nicely. Drained it, folded in diced potatoes along with some leftover carmelized onions and 'shrooms, made a gold roux mixed it all together along with a touch of whole milk and had an excellent pot pie filling.