Honey/Dijon Mustard Horseradish Beef Jerky
While he would have preferred to have let this “alpha” batch of honey/dijon horseradish beef jerky marinate for a full 48 hours, Aggie Ring has things to do all day tomorrow and doesn’t have the time to sit around and babysit it. “Well, 36 hours of marinade time will have to do.” said Aggie Ring. “It needs to be finished by morning so we can get a big bag to our NCO.
Aggie Ring tasked me with getting out the big marination bin of the 12 pounds of delicious top round beef that is destined to be pounds and pounds of incredible beef jerky and place it upon the pasteurization racks so we could bring it up to a safe internal temperature before dehydrating or “jerking” the beef to make all of that delicious honey/dijon horseradish beef jerky.
Jersey Shore Fightin’ Texas Aggie Ring wouldn’t stop yelling at me. “Come on, you move like pond water!” he shouted. “We’ve got at least 6 more trays to process before starting up the dehydrator.”
When all was said and done, there was one tray left that was going to be our control tray for this batch of delicious beef jerky. Aggie Ring decided to do something wild and crazy because, well… Jersey Shore Aggie Ring is wild and crazy. He lovingly hand rubbed freshly prepared super hot horseradish on most of the pieces of beef and then hand rubbed Thai red curry paste on a few others.
I’ve never seen horseradish this hot. Ever. I’m not absolutely sure that some of our old business associates at Texas A&M could take this hot of a horseradish on their sliced brisket.
Honey/Dijon Mustard Horseradish Beef Jerky
While he would have preferred to have let this “alpha” batch of honey/dijon horseradish beef jerky marinate for a full 48 hours, Aggie Ring has things to do all day tomorrow and doesn’t have the time to sit around and babysit it. “Well, 36 hours of marinade time will have to do.” said Aggie Ring. “It needs to be finished by morning so we can get a big bag to our NCO.
Aggie Ring tasked me with getting out the big marination bin of the 12 pounds of delicious top round beef that is destined to be pounds and pounds of incredible beef jerky and place it upon the pasteurization racks so we could bring it up to a safe internal temperature before dehydrating or “jerking” the beef to make all of that delicious honey/dijon horseradish beef jerky.
Jersey Shore Fightin’ Texas Aggie Ring wouldn’t stop yelling at me. “Come on, you move like pond water!” he shouted. “We’ve got at least 6 more trays to process before starting up the dehydrator.”
When all was said and done, there was one tray left that was going to be our control tray for this batch of delicious beef jerky. Aggie Ring decided to do something wild and crazy because, well… Jersey Shore Aggie Ring is wild and crazy. He lovingly hand rubbed freshly prepared super hot horseradish on most of the pieces of beef and then hand rubbed Thai red curry paste on a few others.
I’ve never seen horseradish this hot. Ever. I’m not absolutely sure that some of our old business associates at Texas A&M could take this hot of a horseradish on their sliced brisket.