A quiet but regular patron of Ed’s Diner writes:
After a lifetime of shopping at Safeway, my wanderings and wonderings last week hit a new high. The meat dept manager (who I’d never met) asked what I wanted to do with the package of meat resting in my hand. My response – “Make something my family would like…what do you recommend?” – elicited an informed lecture on different cuts, their preparations and properties. He pointed to one row of packages and said customers often asked him to re-cut it thinly for jerky.
Then he talked at some length about making smoked jerky. (His favorite seemed to be elk.)
I recollected your smoked salmon article and thought there also must be quite a few jerky-makers in the Puget Sound, each with their own method and spice mix. Have you made jerky?
I haven’t. Have you?
My first and last encounter with homemade jerky occurred at my paternal grandfather’s tarpaper shack in Hermosillo, Mexico. Small blankets of beef hung from the clothesline. Flies swarmed. I still dig jerky.
Now I’m hankering for a jerky (and smoked cheese) road trip to Johnson’s Smokehouse in Olympia.
How about you? How and where do you satisfy your jerky jones?