My lovely wife whuffle
has referred to my latest batch of beef jerky as "meat candy." Inspired by The Oatmeal's recent mention of Sriracha beef jerky I decided to make some of my own. I used my regular beef jerky recipe, but added about a tablespoon of Sriracha to the overnight marinade, and then squirted another couple tablespoons on the meat just before drying it in the oven.
Then I made an error. I was going largely by memory, and I started the jerky at 250 degrees Fahrenheit, instead of 170. I noticed my mistake when the fat on the meat melted and started smoking when it hit the bottom of the stove. There was so much smoke I ended up opening the back door and the windows to avoid setting off the smoke detector. I turned the heat down and finished drying the jerky.
The end result is mildly spicy with some Sriracha flavor, crispy and smoked.
I have accidentally fused bacon and beef jerky.
I may have to make another batch in the near future, as whuffle
keeps gobbling it up, usually with a "kid in the candy shop" grin on her face. The original plan was to send some of this to aoife
, but that will have to wait a while as this is not the best time to send her crunchy, chewy meat products. It'll just give me time to replicate the experiment.