Tag Archives: beef

Beef Jerky

I know I’ve blogged about it before here. But, I recently made more beef jerky. Since I’ve become pregnant I’ve really had a diminished taste for things like salt and sugar. Most potato chips are too salty for me. So everything I make lately has a lot less sugar and salt in it. Now jerky is one of those things that you must have salt for. It preserves the meat. Below is the modified recipe. I ran out of cumin so mine didn’t have any but you should add it because it’s smart. I had smoky paprika instead of regular. I think it makes for a great smoky flavor with out the added chemicals of the liquid smoke.

Meat!

Jerky

1 lb of lean beef

1/2 tbsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1/2 tsp red pepper

1/2 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp cumin (I forgot to get more but it’s good in the mix)

1/8 cup of soy sauce (use fancy tamari for gluten-free)
I’m going to try to play around with different flavors because I think I’d like to offer it for sale. This time around I attempted to run a cost comparison on the meat vs the final product. I think I can produce this at a reasonable rate.

For those that wish to make it themselves above is the recipe I recently used (notice the smaller amounts of salt and soy sauce). I think it gives plenty of great flavor without so much salt. Also no sugar! I don’t understand why all jerky contains sugar, drives me crazy. If you’re looking to save money get a larger lean roast. Partially freeze it, and cut it by hand. You need a pretty steady hand and a very sharp knife. Make sure to trim all the fat.

cut meat and trimmings

I saved my trimming for adding to ground meat or maybe awesome dog treats. Our local HEB sells very thin top round and Milanese style cuts of beef that are perfect for jerky if you don’t want to hand cut it. It does make life easier but you pay more for the precut meat. Mix seasoning well and pour into a zip bag with your meat. Make sure all the pieces are covered with the seasoning, then refrigerate over night.

mmm gooey

mmm gooey

you will soon be delicious

The time varies greatly on how long it takes to full dry. The thickness of the meat, the ambient humidity, and your dehydrator will all play a factor in this. If you check it every 1-2 hours your first time you’ll have a better idea how well your unit runs.

Playing Tetris with raw beef is fun!

The thinnest pieces will be finished at 4 hours the thicker ones at 8. I make sure to rotate the trays to allow for even flow of air every two hours. When I rotate I check the pieces for dryness. I also live in a very humid place so my times maybe longer than yours.

You can buy extra racks for it. It was a reasonable price and highly rated. I have no affiliation with this brand but I definitely would recommend it.

You can buy extra racks for it. It was a reasonable price and highly rated. I have no affiliation with this brand but I definitely would recommend it.

glorious dried meat

For storage we prefer to vacuum seal the meat into snack size bags. In a regular zipper top plastic bag, in our climate, the meat lasts around 2 months. (I found some in the back of the cabinet that had gone bad, so sad) but the vacuum sealed bags lasts longer than that.

I still have yet to find how long that is. The only preservative is salt so there will be a shelf life. But, if you’re stocking up for Armageddon, might I suggest vacuum sealing and then freezing? Otherwise for normal consumption a batch like this is fine in your cabinet until consumed.

T has taken to cutting it up and adding it to the homemade trail mix. Great clean energy all day long!

Advertisements

Burgerspiration

It’s hot. Oh you didn’t know summer was hot? *wink* Summer is for cooking outside and eating burgers! This burger more closely resembles a salad when done. I don’t really try to replace the bun with something paleo. I like to have lots of toppings on my burgers so it just ends up a mess anyways.

This glorious mess is tomatoes, onions, avocados, cheese (primal), bacon, lettuce, and a homemade mix of mayo and siracha. T had easy eggs on his too. The burger patties I seasoned with the quad of seasonings I use in EVERYTHING; garlic powder, onion powder, black pepper, and salt. The grocery store had thick delicious patties on sale so I didn’t mix them or shape them. Sometimes when it’s so hot, it’s nicer to do nothing.

The orange spikes are some mango that was also on sale! If fruit is cheap its in season and delicious.

People will rib you for not eating a bun at first. They will understand when you pile all the amazing stuff on top. I’ve actually done this at a few BBQs and had non paleo eaters follow suit because they wanted to fill up on the yummy stuff and not bread. So grab a fork and knife and dig into a burger this grilling season.

What are you favorite burger toppings?


Gyros

My friend Brittany over at B-ing paleo fabulous and I had a friendly little cook off for a going away party. Two of our friends are moving to Georgia to open up their own crossfit gym and they had a surprise going away party. Brian had said he wanted gyros. I thought it would be fun to bring these to surprise them and see our two takes on the gyro, Brittany agreed.

These are my gyros that I brought to the party. Brittany’s gyros are here on her site. We got to the party late so I didn’t get to try hers but they looked really good. She went with the authentic lamb meat. I used a combination of beef and pork. She did a pulled meat and I tried to go with ground meat on a rotisserie.

Brian was of course very diplomatic and said they were both great. So we may never know who won. It was; however, fun, challenging, and delicious. I think we might have to pair up again to try something else exciting Brittany makes such good food that she’s a good motivator.

Gyros

2.5 lbs of beef

.5 lbs of pork jowl (pretty much bacon)

1 onion finely processed and drained

1 tbsp of fresh thyme

1tbsp of fresh rosemary

1 tbsp of parsley

1 tsp of marjoram

1 tsp of red pepper

1 tsp kosher salt

1 tsp black pepper

7 cloves of garlic

juice of one lemon

Tzaziki Sauce

1 can of coconut milk

¼ red onion

1 tbsp fresh mint

4 garlic cloves

juice of one lemon

To me authentic gyros are the kind that are ground and cooked over an open rotisserie. Then when you want some you shave off some meat and add fresh veggies, feta, and tzaziki sauce. So that is what I tried to do here. After some research into how to achieve this method I set forth. I blended all the ingredients until it was a paste.

Then I tightly wrapped the meat in plastic wrap.

It was kind of like twisting a candy wrapper to get it tight.

Then I placed a heavy cook book on top of that.

The point of all this is to make a tight compact loaf that you can then skewer and rotisserie. I refrigerated my meat loaf over night to let the flavors meld and to squish the daylights out of it. The next morning I skewered the meat and placed it in my rotisserie.

T had very pessimistic views about the meat staying on the skewer. I had my fingers crossed. I mean it worked for Alton Brown! But, T was correct. It fell off after a few minutes of cooking.

So I left it on the tray and let it cook for 1.5 hours at 350 until cooked through.

When it was done I sliced it thin. Traditionally you’d eat this with pita bread. I went with romaine lettuce to keep it primal.

To assemble you take a leaf of romaine, some slices of meat, red onion sliced thin, tomatoes, cucumbers, feta crumbles (omit if you are paleo), and the tzaziki sauce (traditionally a yogurt based dressing but again, I wanted to keep it as paleo as possible). Here is Brian enjoying his second gyro of the day. I was really happy with the final product. I think it had all the flavors that I was looking for in a gyro. Next time I might try to just cook it in a loaf pan.

Brian and Sabrina we will miss you and wish you the best of luck in Savannah!