[Sca-cooks] Beef Jerky Recipe OT OP

Christne Seelye-King kingstaste at att.net
Tue Jun 19 16:00:44 PDT 2012

Wow, I slice mine across the grain whenever possible when making jerky, 
otherwise the chewiness gets the better of me.  The short fibers of the 
cross-cut slices are still chewy, but you can get smaller hunks into your mouth 
at one time!

From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, June 18, 2012 8:06:23 PM
Subject: [Sca-cooks] Beef Jerky Recipe OT OP

Ok this recipe came through in newsletter today and I thought those heading off 
to various summer activities like Wars and such might like it. It's from Michael 
Symon’s Carnivore (Clarkson Potter) which will be out this fall I guess. If ever 
a subject cried out to be released in summer, but maybe making beef jerky with 
the oven on for hours is better done when it is colder.

Recipe Report: Beef Jerky, from Michael Symon's "Carnivore" 
By Stan Friedman 
Jun 18, 2012
Michael Symon’s Carnivore (Clarkson Potter), is a celebration of all things 
meaty, with the celebrity chef offering dishes both classic and extreme. His 
jerky recipe is the ultimate exercise in overcooking, a juxtaposition of quick 
prep (under 10 minutes) and slow bake (31 hours to marinate and dry). I made 
sure to cover the beef well for its long rest in the fridge, lest the intense 
odors permeate my unsuspecting dairy products. After work the next evening, I 
popped the pieces into the oven and by 8 p.m. my apartment was filled with the 
pleasing aroma of a ribs joint. By the time Letterman had finished his top-10 
list, it was time to see my results. While the slices did shrink some, they were 
still surprisingly thick, the same size and shape as a batch of steak fries—made 
from actual steak! A wonderful, rich brown crust enveloped each piece, providing 
a sweet/salty/smoky flavor that activated the salivary glands just in time to 
deal with the chewy, but not leathery, dried meat within; a delicious and 
rewarding midnight snack with plenty left over to last throughout the summer.

Beef Jerky from Michael Symon’s Carnivore
15 pieces

2 pounds eye of round, trimmed of all fat
1 1/2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon chipotle powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika

1. Slice the beef with the grain into strips about 1 inch thick by 3 inches 
long. If the strips appear too large, they likely are the correct size, as they 
will shrink significantly during the cooking process.

2. In a mixing bowl, mix the remaining ingredients. Liberally season the beef 
with this spice mixture, being sure to use it all. Cover the beef and 
refrigerate for 24 hours.

3. Preheat the oven to 250 F.

4. Put the strips on a baking-rack-lined sheet pan. Arrange the meat so that the 
strips are not touching or overlapping. This allows for even drying. Bake for 6 
to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove 
it after 6 hours. Otherwise, leave it in for the full 7 how to dry it out some 

5. Store in an airtight container at room temperature; beef jerky will last for 
several months. 

Stan Friedman is the senior research librarian at Condé Nast.

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