I’ve been having fun playing with my new food dehydrator, thanks to Chef Talk. I don’t know that the infatuation will last but it is fun right now, and, at the very least, I think it is something that I will pull out occasionally and play around with, even if it never becomes a “vital” appliance in my kitchen.

This weekend I got a chance to play around with making jerky, and I have to say, I was rather pleased with the results. It sure beats out most of the big name brand jerkys out there and is a heck of a lot less expensive than buying any of those “gourmet” jerkys you see at fairs and festivals. I made both a Spicy Asian jerky, marinating it in soy sauce accented with Chinese 5 spice powder and Siracha (a spicy chile garlic sauce). I also made a Southwestern Chipotle Lime jerky, using ground chipotles to add a nice light smoky accent to the jerky. Of course you can always smoke your jerky before drying it in the dehydrator. I can be smoked afterwards but the meat will take up more smoke, more readily if you smoke it while still raw.

A couple of things to remember, if you are making jerky. First off you will yield about 1/4-1/3, by weight, of the original amount of meat you purchased due to the drying process so purchase accordingly. Secondly, it’s very important to remove as much outer fat as possible and choose meat with as little interior marbling as possible as the fat as a tendency to go rancid sometimes. For longer term storage I suggest placing in the refrigerator. I did not use any curing salts (nitrates or nitrites) in the making of these jerkys so long term storage, at room temp might be problematic. I wouldn’t worry about leaving it out for a day or 2 but for longer storage, play it safe and refrigerate.

Spicy Asian Jerky

1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. Chinese 5 spice powder
2 Tbsp. brown sugar
1 clove garlic, crushed
1/4 cup soy sauce
1 tsp. Sriracha (chile garlic paste)
1 lb. lean beef (I used an Inside Roast roast)

Chipotle Lime Jerky

1 tsp. salt
1/4 tsp. ground black pepper
1 tsp. chipotle powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano, crushed
1 tsp. paprika
1/4 tsp. ground cumin
1 tsp. lime juice
1 lb. lean beef (see note above)

For each recipe, combine all the ingredients except the beef. Slice the beef so it is approximately 1/4″ thick then into strips about 1 1/2″ wide. Toss the beef in to the marinade and mix to coat. Because the Chipotle marinade is more of a paste you will really need to work at getting it distributed evenly. Tightly cover and allow to marinate for 10-12 hours in the refrigerator, stirring it every few hours.

Spicy Asian Jerky in marinade

Chipotle Lime Jerky marinating

Place meat in dehydrator, blotting off excess moisture from the Asian Jerky. Dry following the manufacturer’s directions. You will want to dry somewhere between 140F and 160F.

Drying time will be anywhere from 3 1/2 to 10 hours, depending on several factors, but if you made sure to cut your meat 1/4″ thick it should take 3 1/2 – 5 hours. To test for doneness remove 1 piece of jerky and let it cool to room temperature. It should crack along the grain when bent but it shouldn’t break apart. When done remove to a cooling rack, blot off any excess fat that rendered out and allow to cool completely before packing it way.

Halloween is only a few days away and I am excited!!!! Halloween has always been one of my favorite holidays and now even more so since my daughter was born on Halloween. Our day will be booked solid with her birthday party in the morning and afternoon and trick or treating in the evening. Of course, party preparations started weeks ago as we finally cleaned and organized the garage, but last night was the start of the fun. It was pumpkin carving night. I only did 2 this year, while the wife carved one. Not as many as in some past years, but I still have time if I feel like carving a couple more. One of the benefits of carving pumpkins is the seeds. I really enjoy toasted pumpkin seeds. The problem is that I usually over do, snacking on them so by the end of Halloween I’ve seen enough pumpkin seeds until the following year.

I usually just make the regular, salted variety of pumpkin seeds but this year I wanted to spice it up a bit so I made three different flavors. Besides the regular pumpkin seeds I also made a Harissa inspired one, spiced with chile, coriander, caraway, garlic and cumin, and a Sweet, Smoky Asian one scented with Chinese 5 spice and chipotle pepper.

Over the years, one key I have learned to making good pumpkin seeds is a slow oven. I like to bake mine for almost an hour at about 275F. I think that it makes for a crisper seed that is less tough (an important consideration if using larger pumpkins with bigger seeds).

Toasted Pumpkin Seeds

2 cups Pumpkin Seeds
1 1/2 tsp. Salt
1 1/2 Tbsp. Vegetable Oil

Preheat the oven to 275F. Clean all the pulp from around the pumpkin seeds, removing all the strings. Rinse and blot dry with a towel. In a bowl drizzle the oil over the pumpkins and toss to coat. Sprinkle on the salt while tossing the seeds, making sure the salt is evenly distributed. Spread seeds out, in a single layer, on a cookie sheet and bake for 20 minutes. Stir the pumpkins seeds and bake another 20 minutes. Stir again and bake for an additional 10 minutes. Seeds should be crispy and just lightly browned. If not done place in oven for 10 more minutes.

Harissa Accented Pumpkin Seeds

1 cup Pumpkin Seeds
1/2 tsp. Coriander seed
1/2 tsp. Caraway seed
1/2 tsp. Ground Cumin
1/2 tsp. Salt
1/4-1/2 tsp. Cayenne Pepper (depending on how hot you like things)
1/2 tsp. Garlic Powder
1 Tbsp. Vegetable oil

Grind the coriander and caraway seeds in a mortar or electric grinder. Add all other seasonings. Toss pumpkin seeds with oil then with spice mixture. Place on a cookie tray and bake like the Toasted Pumpkin Seeds above. (continue reading…)