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From: Coogan's Bluff <ft.tryon@park.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Fri, 15 Nov 2024 12:51:22 -0700
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D wrote:
> 
> 
> On Fri, 15 Nov 2024, Leonard Blaisdell wrote:
> 
>> On 2024-11-14, D <nospam@example.net> wrote:
>>
>>> Can I do it in the oven? I dreamt about making my own beef jerky but
>>> have not yet tried it. I fear that the oven will give a suboptimal
>>> result.
>>
>> I used to make jerky. Duck and venison come to mind. Fall is a perfect
>> time to do it if you have black pepper, fishing line and a garage to
>> string the line in. Coarse black pepper keeps the flies off.
>> The process could be done in a spare room if where the jerky might drip,
>> at first, is protected. You'd probably need less pepper too.
>> Jerky is hard to get wrong. Even I could do it. I think I used some sort
>> of soy marinade first. Maybe, just salt and pepper. Too long ago. :(
> 
> Hmm, the garage would not be good, that would give it a distinct 
> gasoline fume taste. =(
> 
> But maybe I can convince the wife to let me decorate the upstairs with 
> beef slices hanging from the ceiling! =D
> 
> Come to think of it, a perfect location would be the country house in 
> sweden. Plenty of places were it could hang and dry without disturbing 
> anyone.
> 
> How long do you let it hang?

Heh...till the customers start ordering?

https://www.youtube.com/shorts/8EBvQE0jHWI?feature=share

https://youtu.be/JDAgu4Em14Q

But he's going to need a meat cage!