Monday, August 1, 2011

Making Jerky - Caveman Style - With the Help of My Cavewomen

I'm one impatient caveman!
Today I woke up and decided that I need some jerky, a nice little stash of protein that I could munch on during that stomach growling moments when it wasn't convenient to cook. Now that I'm grain free, snacking has become a sort of eye-opening exercise. I have always thought of myself as a conscientious eater, boy was I wrong. I was eating what no good caveman would ever eat, crap that was a mixture of natural and unnatural ingredients in mysterious proportions that only a chemist could concoct. These foods certainly didn't follow a recipe any chef would understand. Just because one of ten ingredients says potato, it's not necessarily a potato chip. Did I mention cavemen rarely eat potatoes, to much of a glycemic load. If you don't know what that means, no offense, you’re dumber than a caveman!
Back to the jerky. Most jerky is poison!
If you desire to maintain your brain avoid any jerky containing nitrites. In fact avoid anything that contains nitrates. This shit will kill you; the USDA attempted to ban the use of sodium nitrate in the 1970s, but met opposition from the U.S. meat industry lobby. I have no problem with meat, but the idea that politicians turn a blind eye to the use of this unnecessary chemical is just plain injustice.
Today I decided to make my own jerky, no nitrates, no chemicals, just a little meat, and a marinade.
After I returned from Bed and Bath with my new Nesco® American Harvest® Snackmaster® Encore™ Dehydrator and Jerky Maker with 500 watts of power and the patented Converga-Flow™ action, dehydrator, I proceed to slice up two wonderful all natural sirloin roasts for my first jerky making experience.
I no, in good old fashion caveman style I could of dried my beef on a rock in the sun, but some today's cavemen understand the benefit of modern appliances. Plus, no telling whose ass was last upon that rock.
Now get this, my beautiful cavegirl wife whipped up a marinade that the slivered meat now rests in:
½ cup of liquid aminos (Bragg's wheat free)
½ cup of Billie's sweet red wine (a Gift from Kelly)
½ Waldron Farms sugar free maple syrup
2 tbsp. Each, Onion powder & garlic powder
1 tsp. Ginger
5 packets of stevia
It tastes awesome!!

At this moment the meat is chillin, as am I. I hope I can sleep tonight, tomorrow I make jerky!!


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