11.4 lbs didn't fill up the Excalibur
2026-10-07
Hereford eye of round
13.77lbs from butcher for $82.49 - $5.99 a pound
11.4lbs trimmed for $82.49 - $7.24 a pound
Trimmed meat broke down to thirds for quicker freeze and easier slicing.
6mm slices
MARINADE
1 Bottle Kikkoman Teriyaki
.75 Bottle Worcestershire
6 Limes
6 Serrano
.5 Large White Onion
2 Large Garlic Clove
Enough salt to make you say that's salty
Garlic Cilantro Olive Oil
A Lot of Fresh Ground Pepper
Teaspoon of Cajun Hooker
Berbere and fresh cracked black pepper(post marinade)
Extra liquids: Reisling, hot pepper cooking sherry and Sierra Nevada Peach IPA
COOK NOTES: CUT ONION, GARLIC AND PEPPERS AND COOK ON SCHMEDIUM HEAT WITH OLIVE OIL. DEGLAZE PAN WITH PEPPER SHERRY, ADD A BIT OF BEER AND BLEND SMOOTH. RETURN TO PAN AND COMBINE WITH REMAINING INGREDIENTS. COOK UNTIL SALT IS DISSOLVED AND YOU FEEL GOOD ABOUT YOUR LIFE. APPLY REISLING AS NEEDED.
MARINATE FOR MINIMUM OF 24 HOURS. DRAIN EXTRANEOUS LIQUID AND TOSS MEAT IN BERBERE/PEPPER MIX. STICK IN DEHYDRATOR AT 165 FOR 6 HOURS. FLIP RACKS TOP TO BOTTOM AND ROTATE 180 DEGREES AT 3 HOURS. TASTE TEST AT LEISURE AND COOK AS LONG AS NEEDED. APPLY REISLING AS NEEDED.
I'll report back with the final weight of jerky from this cook. 🫡