Category: Food

Road trip jerky

Whipped up a batch of jerky for a recent road trip. After sharing pieces with fellow travelers at the Hells Canyon lookout, a trauma surgeon drove back in his car to ask for the recipe. His wife wrote it down on scrap paper as I dictated:

  • ~3 pounds of steak, cut in slim strips. You can use flank, sirlion, London Broil, or whatever suits your preference. I used slim flank for this batch, and cut pieces into half inch wide strips.
  • 1/2 cup soy sauce
  • 1/4 cup Worchestershire sauce
  • 2 gloves of minced garlic
  • 4 tablespoons of Mesquite Liquid Smoke. (You could try hickory flavor as well)
  • 1/8 cup ground black pepper
  • 2 tablespoons Tabasco sauce. Add more if you like an additional punch.

Add marinade and beef in a mixing bowl, and mix thoroughly. Cover and let sit overnight.

Place individual pieces on your dehydrator trays and insert into the dehydrator. Dry approx 8 – 10 hours @ 155 degrees.

You can start eating them right away when done, no need to wait. Store in a plastic bag between snacking.

Enjoy!

Homemade mustard

This is my first time making mustard – easier than I imagined, highly recommended. Better than store bought, and this recipe packs some punch. Perfect for me with pigs-in-a-blanket, pretzels, or a panini sandwich. More sensitive palates may need to adjust: bring down the spicy brown seed ratio and replace with similar yellow seed count for a recipe with a little less ‘zest’.

Homemade mustard
Homemade mustard
  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/2 cup white wine – use sweet or dry according to your taste
  • 1/2 cup cold water
  • 1 teaspoon sea salt

Place seeds in medium sized bowl. Stir in cold water and wine. Cover and let stand overnight for a little fermenting.

Put mustard and salt into a food processer and puree until you reach the desired consistency. Transfer to airtight container and refrigerate for 24 hours before using.

Lasts a few months if kept in airtight container.