What's on your menu today (Monday) RNYers - START OF AMAW/CAMAW!

You are going to love the dehydrator! I have one and make all of my own jerky. I do my best to keep it as low in sodium as possible. The jerky tastes so much different than the stuff in the bags at the store and no where near as salty.

Chris do you have a personal recipe you can share of how you do your jerky in your dehydrator?  Please & thanks!

Hi Daisy,

My jerky recipe is not in measurements. Really it all depends on how much meat I am marinating. The Nesco dehydrator I have holds about

4 lbs of 1/8" meat strips. I can order more trays if I want.

Set it on 160 degrees for 6 to 8 hours. It's also important to blot the meat of excess marinade before putting the meat on the trays or it will take longer to dry out. I will say some people chose to skip this step as it somewhat time consuming. It goes quicker when I recruit my niece or nephew to help me. They like getting paid in jerky! LOL!

You want to make enough marinade to have a little extra in bag that it's marinating in. Most people have their meat mostly submerged in the marinade. 

Please know there are many kinds if recipes for jerky including ones the use whiskey or brandy etc....

The ingredients I use are:

Low sodium soy sauce

A real good splash of A1 sauce

A real good splash of Lea & Perrins low sodium Worcestershire 

A touch of teriyaki sauce 

1/4 to 1/2 bottle or can of beer

A couple of squirts of hot sauce(depends on how spicy you like it) **Optional**

Garlic powder

Onion powder

Black pepper

Whisk it all together and adjust until you like the taste!

Put the meat in a large Ziploc bag and poor the marinade over the meat, zip it up and move the bag around distributing the marinade. Be sure that all of the meat is exposed to the marinade.

I hope this helps. Let me know if you have any questions at all.

Thanks Chris for the recipe, this is great and easy to follow.  What cut of meat do you use and how much to do you get of it?

Hi Daisy,

I use London broil. The leaner the cut of meat the better. Fat does not dehydrate well at all.

this is such an awesome pic, you certainly "get" meat week! Love it!

I love your story of you and your BF, too funny!!

I love cooking shows too, our TV at home is either on a sports channel for hubby or on food network for me!  Right now as I type this "Sugar Showdown" is on lol

Do tell me if the Jerky turns out, I have been thinking of getting a dehydrator for jerky and to make homemade dog treats for the pups!

Keep up the great work, that is a great menu you got there!

Daisy- Boo to migraines... they are the worst. Feel better friend.

The flare-up of my shoulder pain subsided over the weekend...strategy? Heat on and off, try not to use , and oh yeah knock yourself out with leftover surgery Oxy -overnight... truly believe 8 hours of not moving it for a couple of nights is what made the turn around... Still going to Ortho today.... also forgot to run my humidifier last night and woke up with clogged ears.... hoping they resolve themselves...

Ready for CAMAW as I can't give up my morning latte which will have an extra dose of Miralax in it this week. Have roast Chicken(from Sam's) and made a Roast Beast yesterday in prep as well as Bacon... can't have CAMAW without Bacon... oven baked and under cooked just a little so ti can be re-heated.... Don't know that I will eat all that in a week, but bacon lasts....

B: Coffee latte w/fairlife and Miralax, Bacon, egg and cheese

L: Hopefully getting some Pastrami from the Kosher Deli next to the Ortho office

D: Roasted Chicken with gravy

Snacks: babybel cheese, Chocolate chai latte, sweetened ricotta(if needed)

Ex: 30 minutes of movement

I cooked a plate of bacon like that yesterday. It didn't last long. JB helped a little.

I did the same thing! 2 lbs, disappeared like magic with 2 teens and a husband... I was impressed.

Apparently Grim is the equivalent of 2 teens and a husband when it comes to bacon! With a little help from JB.