Wednesday, November 19, 2008
This week I've been in the kitchen making batches of delicious beef jerky. The process is very simple and with my convection oven's drying setting, takes very little time. I usually wait until I can purchase London broil on sale to use. The meat is sliced thin, then marinated 24 hours. From Cabella's I have purchased stackable drying racks for oven use.
Chicken stock is easy to make also. When I purchase twin packs of whole chickens from Costco, I cut up the meat and repackage in smaller portions for the freezer. The chicken backs are saved and frozen separately as well. When there are at least eight backs, they are turned into a delicious stock by simmering with celery, onions, carrots and herbs. The liquid is strained and defatted, then stored either in freezer containers or canned for the pantry shelf.
Photos: chicken stock simmering, beef jerky piled high for brief high heat temp for food safety.