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:-)
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EXACTLY as I envisioned it....:-)
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This thread got me to thinking last week so I made the plunge. 5 lbs of London broil, semi-frozen sliced into long, thin, 1-3 mm wide strips, marinated overnight. I pat-dried the meat, allowed 2 hours to air dry on cookie racks then dried it in the oven at 120-140F for 8 hours. Came out perfect. The trick was to turn the oven on for a minute of two with the door cracked open about an inch. Turn the oven off and allow the heat and vapor to vent from the oven. I think I turned it on once an hour throughout the day. I didn't want to cook it, just barely heat ever-so-slightly to help the dehydration along. No pictures, but my kids can't get enough. Next time marinate longer than 8 hours. It wasn't salty enough (for me) and I'd like more sweetness. Barely spicy, also. Thanks for the thread, Peter!

1/2 C Worcestershire
1/4 C Soy Sauce
2 t onion and garlic powders
2 t chili powder
2 t black pepper
1 T brown sugar
1 t mustard powder
2 T Franks hot sauce
1/2 t red pepper
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Nicely done.
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Dug a eye of the round roast out of the freezer and...
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Too bad it won't last....:-)
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Looks great, Darryl.
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Even with the power going out, they turned out real nice.
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Looks great!

I tried something a little different for venison jerky this year. I did it in both the oven with the door proped open a bit, and in the dehydrator.

1 cup soy, 1 cup whiskey, 1 table spoon A-1, 1 table spoon of Worcestershire, 2 tsp of liquid smoke, garlic powder, onion powder, pepper.

The whiskey added a nice little spice without heat. Marinated in the mix for about 3 days before cooking.
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I normally use the dry rub high country puts out but the pickled has got my attention and over the next couple of days I am going to go on a jerky craze the only problem is there is never enough....
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OK probably sounds crazy to you but,

I have been told by 2 cardiologists to either give up cigars or beef and pork after they look at my labs and stress test results.
Since i don't like poultry, this means i eat a lot of fish and seafood for the past two years.
( still, cant help eating a steak once in a while. And breakfast meat a couple times a month)
I just wondered if anyone knows a way to make fresh fish into some sort of jerky? I have always in the past, relied on beef jerky at work for energy and food on busy nights.
and, while i haven't fished in years, my wife really wants to start.
Friends have told me that salmon is an easy catch just upriver from sodus bay ny in late august/early september so I was thinking of taking her there this year. ( I think it is best if you can guarantee a good catch for a first time out)

But i would like to make it last for a while and make use of the protein at work.

So, if you know some sort of jerky recipe for fresh fish( especially salmon) that i could experiment with over the next several months,

I would love it.
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x2
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I've used Alton Brown's beef jerky recipe and had excellent results, here is his salmon recipe which employs a similar method:

http://www.foodnetwork.com/recipes/a...ky-recipe.html
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They said give up beef and pork OR cigars? not beef and pork AND cigars?

your Doc's must be cooler than mine...

gotta watch out for those cigar loving bovine, Also...

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:-) I'm Silly...
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thanks for the recipe, sounds perfect!

And yep, having been a nurse in the ICU for 16 years, I know which doctors are the coolest.

I have one cardiologist and one pain management doc who both smoke cigars :-)


In fact, one of them was honored by the Buffalo Bills a few years ago for having attended the most consecutive home games.

He has never missed one in the years since I met him.

Also, the partner of my pulmonologist, a lung specialist, smokes cigarettes!!!! But he is not cool.

But you know the nicotine has the effect of clamping down your blood vessels at the same time it shoots stored fat into them. so, restrict saturated fats to reduce the chance that one of my cigars will pop loose a piece of plaque and give me a heart attack.
Eat lots of mono-unsaturated fats to try and reduce the fat already there.
So, these guys are cool with responsible adults "picking your own poison" so to speak. They just encourage me not to pick them all.
Being old and out of shape, plus working nights, I do need to cut back somewhere.

above all: You do have to enjoy life. And a cigar with the right libation makes it very enjoyable.

funny how you found that pick of a smoking cow for a thread on (essentially) smoking meat :-)
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Try the high country rub for fish I have used it a few times on trout and has worked well. I have used it on salmon that I have gotten over the years. I think cabelas packs it.
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Also have the pickled jerky recipe in the dehydrator right now it will be done in the morning can not wait to try it.
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Hmm could have waited for that not my best! Glad I did not make a big batch. It is a little weaker then me and the family likes. Still it is okay. Broke out our old favorite
2-5# meat (less meat the stronger it will be for you)
1 bottle teriaki sauce
1/2 cup brown sugar
1/4 cure salt
1/2 cup red wine

Boil all together except the wine allow to cool pour mix and wine over meat let stand in fridge for 24hrs and dry for 10-12 hours depending how dry you want it
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