However, I couldn't resist doing something while I was home today, so I headed into the kitchen to try my hand at making beef jerky!
|Jerky Drying Pan & Rack...you could probably create your own |
using any oven safe rack and a drip pan.
So, here it is....our first attempt at homemade jerky:
The spice kit directions said to use extra lean meat. So, I bought extra lean (96/4) ground beef and (93/7) ground turkey. I was originally going to make a batch of turkey jerky and a batch of beef jerky, but then decided I might get a better flavor by combining the two meats.
|Use extra lean meats!|
|We used Grandma LeMure's brand jerky mix.|
|Mixing the spices into the meats!|
Then, I pressed each meatball between some plastic wrap and flattened them with my roller. The directions said to make them "thinner than 1/4 inch."
After rolling them out, each one was placed on the drying rack. The kit said to place them in a 160 degree oven for approximately 4 hours. I couldn't get my oven any lower than 170 degrees (and didn't feel like looking for the instruction manual to see if it went lower), so I went with it at 170.
After "drying" for 4 hours, it looked pretty good. I think I made this first batch a little thin, so I did not roll out the second batch quite as much. It is in the oven now. We shall see if the thicker is better.
My son gave our homemade jerky his seal of approval and a thumbs up! I think it tastes pretty good too.
For those of you who are following Weight Watchers Points Plus (like me), two pieces (I made 48 meatballs with 2 lbs of meat) is equivalent to only 1 point....not a bad protein snack, huh?