Lucania: Yummy Jerky
Nothing beats homemade jerky. Last winter, it was our prize food during the Carpe winter expedition in Alaska… so we made more this year!
Here’s our favorite concoction… Meat: lean round steak – cut to 3/16th thickness Marinade:
Braggs Liquid Aminos water
Let the meat soak for 6-8 hours. Over-marinating could make the jerky too salty. Drying:
Hang the meat on oven rack. Dry in oven at very low heat (180 ̊ F) with door cracked open to let the humidity escape. Check after 2-3hrs, flip each piece so that they dry evenly. Drying can take up to 8-12hours.