Sense of Home
April promises to be a busier than usual month both at work with extra meetings and employees on vacation, and away from work with personal commitments. You may even notice my posts being shorter or more days without a post, I will be back to writing and cooking homemade, and even starting my garden in May, and (I can't wait) foraging for asparagus. I will just be a little quieter in April, at least that is how I see it playing out.
My husband likes to snack on jerky, both beef and venison, when he is hungry and dinner is still an hour or two off, so he decided to make jerky to have a substantial snack available for some of our overly full days. We have made venison jerky before, but never beef. It is essentially made the same way, though even the mostly grass fed, very lean beef we get from my father-in-law is a little greasier than venison. After dehydrating the beef and spice mixture (purchased) for approximately 4 hours at 160 degrees, my husband wiped any extra grease off the sticks with a paper towel, cooled them on racks and then placed them in the freezer, ready to grab for an on-the-go snack.