Headlines dictate jerky recipe
Think about it for a while. When was the last time you saw a horse cart careening around the fountain circle and then heading down Main Street toward the ferry?
Not lately, I would guess. And that validates the recent hamburger-rating column, which appeared under my byline in the Beacon.
You may not be aware of the circumstances surrounding the recent scandal regarding horsemeat in European burgers.
In their wisdom, government officials in Romania banned horse-drawn carts from city streets.
As a consequence, there was a rush by owners to sell their horses. And some of them offered their steeds to slaughterhouses.
Before long traces of horse DNA were detected in ground meat patties and assorted products in 13 European Union nations.
Some frozen meat products had been sold worldwide and thus the scandal spread to this country. But not to local fast food emporiums.
Your Obedient Servant was never overly concerned. Years ago I ran an Intermediate Eater recipe for horse jerky.
I cooked up a few batches, fed them to my wife and kids and got positive reviews... until my daughter discovered that she had been chewing on something distantly related to Black Beauty.
Aha, you might ask. But where did you discover a source for horse meat? At that time there was a meat counter at the Pike Place Market.
And signs on the product shelves advertised horse steaks, horse roasts, and ground horseburgers.
At that time, beef prices were near all-time highs so a lot of consumers, including this one, were seeking alternatives. And nobody criticized my home made jerky, until I identified the source.
It's still a good recipe, using any inexpensive cut of beef like bottom round or rump roast.
Trim as much fat as you can from the meat you have purchased and then cut into quarter-inch slices. Marinate the meat for a couple of days in this mixture.
1/4 cup soy sauce
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon Liquid Smoke
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic
1 teaspoon season salt
Double or triple these amounts depending upon the amount of meat you have purchased.
When ready to cook set oven at 175 degrees. Shake the excess moisture from the strips and spread them out on cake racks placed on cookie sheets and cook for five or six hours.
Remove from oven, blot the strips with paper towels, cool and then store in a large empty mayonnaise jar or in plastic bags.
Bon Appetite or "High Ho, Silver!"