Beef jerky protective bear
I had so many pounds and pounds of delicious red meat which I just removed from the pineapple/mango marinade, that I was afraid that I wouldn’t be able to fit it all in the “big ass” stainless steel commercial dehydrator. I’m not going to claim that the meat was going, “Moo!” but it was so fresh it was still quivering a bit. Connor Garwacki, the Corps of Cadets Squadron Eight (8) “Jerky Officer” specifically requested that I make some special, “Animal” jerky dusted with crushed red (pizza) pepper. I have never asked Connor for a single favor other than telling him to never, ever feed any jerky to a fish. fish are not worthy of jerky. If Connor chooses, he can let his fish lick the inside of the bags when they’re empty. [Note: “fish” is a term for freshmen at Texas A&M]
I hope Connor shows up to my “office” tomorrow with some help. My Aggie Engineering Ring estimates it’s going to take two men and a boy to carry all of this jerky. My Corps of Cadets unit no longer exists because some jerk decided to disban it. So, I’m blessed that Squadron 8, which I always liked, is willing to relieve me of all of this jerky. I only hope they will continue to do so in the future.
I’ve been making jerky since I was an off-campus day student cadet in the Corps at Texas A&M. That was more than a couple of years ago. In fact, it was many, many, many years ago. People ask me if it’s difficult. No, it isn’t. It’s all of the cleaning that’s difficult. You have to be ultra sanitary when you’re working with raw food like this. There’s a lot of hot water, soap, and bleach involved immediately before loading the “big ass” dehydrator.
I posted Little Texas Aggie Bear next to the “big ass” stainless steel dehydrator. I had him recite his General Orders and I told him, “Keep the damn armadillos away from the jerky! Use any means of force necessary.” Aggie Bear shouted, “Yes Sir. It won’t happen on my watch.”
I’ll be pasteurizing the beef by bringing it to an internal temperature of 165 degrees (F) and then ramping down the temperature so the meat stays flexible and doesn’t crack when bent. The air moves through the box fairly fast. It’s only been about 45 minutes, but my home smells of mango and pineapple. It makes me want to put on some Jimmy Buffett and drink some boat drinks. “Wasting away in Margaritaville!”
I’m old enough to remember when my grandmother (who survived the Great Depression) told me, “A woman doesn’t eat jerky because it looks unladylike. Only women of ‘easy virtue’ or women in prison eat jerky.” :-)
Beef jerky protective bear
I had so many pounds and pounds of delicious red meat which I just removed from the pineapple/mango marinade, that I was afraid that I wouldn’t be able to fit it all in the “big ass” stainless steel commercial dehydrator. I’m not going to claim that the meat was going, “Moo!” but it was so fresh it was still quivering a bit. Connor Garwacki, the Corps of Cadets Squadron Eight (8) “Jerky Officer” specifically requested that I make some special, “Animal” jerky dusted with crushed red (pizza) pepper. I have never asked Connor for a single favor other than telling him to never, ever feed any jerky to a fish. fish are not worthy of jerky. If Connor chooses, he can let his fish lick the inside of the bags when they’re empty. [Note: “fish” is a term for freshmen at Texas A&M]
I hope Connor shows up to my “office” tomorrow with some help. My Aggie Engineering Ring estimates it’s going to take two men and a boy to carry all of this jerky. My Corps of Cadets unit no longer exists because some jerk decided to disban it. So, I’m blessed that Squadron 8, which I always liked, is willing to relieve me of all of this jerky. I only hope they will continue to do so in the future.
I’ve been making jerky since I was an off-campus day student cadet in the Corps at Texas A&M. That was more than a couple of years ago. In fact, it was many, many, many years ago. People ask me if it’s difficult. No, it isn’t. It’s all of the cleaning that’s difficult. You have to be ultra sanitary when you’re working with raw food like this. There’s a lot of hot water, soap, and bleach involved immediately before loading the “big ass” dehydrator.
I posted Little Texas Aggie Bear next to the “big ass” stainless steel dehydrator. I had him recite his General Orders and I told him, “Keep the damn armadillos away from the jerky! Use any means of force necessary.” Aggie Bear shouted, “Yes Sir. It won’t happen on my watch.”
I’ll be pasteurizing the beef by bringing it to an internal temperature of 165 degrees (F) and then ramping down the temperature so the meat stays flexible and doesn’t crack when bent. The air moves through the box fairly fast. It’s only been about 45 minutes, but my home smells of mango and pineapple. It makes me want to put on some Jimmy Buffett and drink some boat drinks. “Wasting away in Margaritaville!”
I’m old enough to remember when my grandmother (who survived the Great Depression) told me, “A woman doesn’t eat jerky because it looks unladylike. Only women of ‘easy virtue’ or women in prison eat jerky.” :-)