#making do

[krumpkin]

Every word of this is accurate I think 🤔

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[hometoursandotherstuff]

[botchallthethings]

spinning cotton on my makeshift clasped spindle is a lot more successful than I thought it was going to be!

[clatterbane]

And, finally getting my ground deer jerky-to-be into the oven.

I did make similar with very lean ground beef before, and it turned out good enough that I'm doing it again. Next plan in line is to try some Jamaican jerk-inspired ground chicken jerky.

The basic steps here: mix in seasonings, and let it all marinate together in the fridge for anywhere between a couple hours and a few days. Then just roll it out between sheets of parchment, and score whatever pieces you want with a knife. You can break them apart no problem once it's dried.

Then you do plunk it in the oven on a very low heat for a few hours or until it's dry enough (still warm enough to pasteurize/slow cook the meat). It'll probably need flipped over after a couple of hours, and possibly some moisture blotted off with paper towels, but that's about it.

I did opt to pull a Mr. C here, and slid the bottom paper directly onto an oven rack for better air circulation, because we don't currently have any other baking/cooling racks here. There is a well-foiled tray under it to catch any juices. And at least the meat is not directly sitting on the rack to stick and gunk it up, unlike one roast he cooked. 🙄

Also, I did use that New Years champagne bottle that still hasn't gone to the recycling as a rolling pin. I frankly don't care if it gets meat germs on it at this point.

And, just into the oven with the door cracked open with the thinnest wooden handle I could find. (And that door is looking filthier in that light than I realized...)

This is an electric convection oven that stays well-vented by default. It's much better at drying things out by default than what I was using before, and idk that propping the door open is even needed here. But, just in case.

For reference, the type of basic British standard gas stove I was working with before. Gas combustion puts extra moisture into your oven air, and the side-opening doors like that are a real PITA to keep cracked open at all. I forget exactly what I did end up rigging up for that.

Anyway, it probably took longer but that did make some pretty good jerky directly on a parchment-covered baking sheet. This should hopefully be easier and quicker to deal with.

[wander-without-cause]

When you can't find a pattern that you like but have a favorite pair of mittlets© ~ you start counting & hope for the best. 🧶

[evitwithimagination]

Hungry and feel like stew but zero favorite ingredients and zero spoons for heat cars or people. So. We are throwing approximations into the pot and praying.