Road Snacks – Beef Jerky at home

We’re taking a road trip. A few years ago we had an RV, so I could travel and cook at the same time (not as we were driving, but you know what I mean). Now we have a Prius, so we get five times the mileage, but the kitchen facilities are somewhat more limited.

At my budget, road food tends to be served under a crown or a big yellow M. It’ll keep you alive (for a while) but if there’s a lowest common denominator, this is it.

Road snacks should be tasty, tidy, able to survive without refrigeration, and nutritious- in that order. Since I’m going low carb, cookies and the like are off the list. So, what is a good protein-y road snack?

I picked up dry roasted peanuts during my last stroll through Costco. Costco doesn’t sell small packages- I think it is around a bushel. Should last through any number of road trips. But peanuts, while they are a low carb snack, get a wee bit dull. But beef jerky can have quite a range of flavors.

So yesterday, during the height of the Texas summer heat, we went back to the restaurant supply warehouse and spent quite a long time looking through the beef roasts in their meat walk-in cooler. The fact that it is 45 degrees in there encouraged me to check every roast slowly.

I picked up a six pound roast for $20. Unlike my normal steak guidelines, I looked for one with as little marbling as possible- fat is not your friend in jerky.

Once home, I trimmed the roast into about two inch thick

The fat on the outside should be trimmed off.
The fat on the outside should be trimmed off.

steaks with no visible fat. Then I sliced the steaks into strips about 3/8 of an inch thick. That’s about 1cm, for the civilized folk out there. The actual thickness doesn’t have to be very specific but as much as possible you want all your pieces to be nearly identically thick so that they cook and dry at the same rate.

I made three batches and marinated them overnight- one A1 sauce, one oyster sauce, and one random mix of black soy, worcestershire sauce and sweet chili sauce.

I’m cooking each batch separately in the Nuwave for three hours at power 2, with some soup spoons elegantly jammed under the cover so that moisture can escape.

I’ll post more in a few hours when the first batch (oyster sauce) comes out.

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