At the monthly PaleoPlanet gathering yesterday in Pasadena, CA I put a couple fruitcakes out to share as well as a gallon bag of home made beef jerky I had stashed in the freezer.
Once folks realized that the fruitcake was the same as I'd brought last month it went really fast. Of course, the beef jerky went fast, too. I think jerky would have to be really bad to not get eaten and this stuff was pretty good.
As usual, I got a lot of questions about how I'd made the jerky. Most people think you need a dehydrator or a smoker to make it and I have neither, I just use the kitchen oven to dry the meat. After explaining the drying process to a couple people and the marinade to a couple others, I realized that this would be a great subject for a blog post. So, as soon as the London broil beef cut I use comes on sale (remember, I'm all about buying meat on sale), I'll get a couple pieces and document the steps I use for making some really good beef jerky. You'll want to watch for this one, it's an easy recipe to adapt to your family's tastes and something that anyone with a basic kitchen can do.
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