Mmmm, meat.

Pot roast was on sale the other day so I bought a couple, had them sliced thin and made a big batch of beef jerky. For us, jerky is a road trip staple, but so expensive that I prefer to make my own.

When I was a kid, my grandma used to make her own jerky. Knowing how much I liked it she would have a batch waiting for me every Christmas. Yes, meat is a perfectly acceptable, and in fact welcome, gift in our family. I was given bacon for my eighth birthday...but that's another story.

Hunting, fishing and gardening was both a pleasure for my grandparents and a way to feed five children. When my grandpa built their garage, he made an entire room at the back for storing canned goods. There were rows and rows of peaches, pears, applesauce, green beans, corn, tomatoes and stewed venison, all grown, caught and canned by my grandparents.

My grandma made jerky by drying it at a low temperature in the oven, but I use a dehydrator. I marinate the meat overnight then dry it for 6-8 hours, depending on the thickness of the slices. It's a small thing, but in the age of convenience, canning and preserving my own food makes me feel more connected to slower times and my family's way of life.

Marinade
I'm usually a measure-it-by-eye style of cook, so this is more of a rough guide than a recipe. All measurements are approximate and are open to interpretation.

3 cups Yoshida sauce (original)
2 tbsp Honey mustard
1 tbsp Cidar vinegar
1 tbsp Olive oil
2 tsp Italian herbs (dried)
1 tsp Worchestershire sauce
1/2 tsp pepper
1/2 seasoning salt

I prefer more peppery jerky, so I grind pepper over the top of the strips as I lay them in the dehydrator.