Bob:
>Having successfully made Pemmican due to the informative posts on this list
>I would like to appeal  to the Paleochefs out there for some hints on
>making Jerky. The recipes that came with my dehydrator are ambiguous at
>best.

Well, I'm no paleo-chef, but jerky is simple. Just cut into thin strips and
dry at room temperature (or the lowest setting of your dehydrator). No
salt, spices, marination, are needed at alI. I like brisket best. It
usually has a nice line of surface fat, and sliced across the grain it can
make a long "baconlike" strip of jerky.

Many will tell you that the fat will go rancid, but I find it doesn't
happen for a while (several weeks) if it is stored in the fridge. The more
naturally fed the cow, the better the fat ages I find. Another method would
be to use very lean meat (like eye of round) and eat the resulting jerky
along with fresh bone marrow...

Anyway, this will leave you with a very unprocessed jerky, which seems
pretty paleo to me ;)

Cheers,
Kirt


Secola  /\  Nieft
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