Adventures in Meat

I am not going to lie to you and say that I only eat high-quality organic this-n-that. It’s mostly true, but I am still a Texan with generations worth of white trash in my blood which makes me inclined to snap into a Slim Jim, cover vegetables in Velveeta, or smother a perfectly good steak with some A1 Sauce.

So to save myself from … well, myself … I’ve attempted to reinvent some of those old faves with a wee more sophistication and way less artificial flavor. Beef jerky, after all, is the original American Charcuterie, and a recent cabining excursion in Connecticut and a recipe from Homesick Texan motivated me to get in touch with my inner cavegirl and make a batch for myself.


apx. 2lbs. top round (fat trimmed)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 cloves garlic (minced)
4 t chili powder
2 t chipotle chile powder
1 t cayenne
1 t cumin
1 t coriander
1 T salt


Place meat in freezer for about 30 minutes. It will make slicing easier. Cut into 1/8 in. thick slices. Mix remaining ingredients together and pour over meat, cover and marinate for at least six hours. Preheat oven to 175. Remove meat from mixture and pat dry. Spread out on two sheet pans and cook for thre hours, flip each piece and cook another 2-3 hours.


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