Jerky
(part of the Tomato Threads)

Subject: RE: Two Years of Folly -- gardens
Date: Mon, 15 Sep 2003 16:50:15 -0400
From: "Jones, Phil" 
To: anglican@list.stsams.org

<snip>

This is actually more satisfying than an RC and a Moon Pie.  Combining
peanuts and Coke with a Slim Jim or beef jerky is overkill.

Philip Jones, IT Reporting Team Leader
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From: Jeffry P. Barnes 

This isn't about RC's or Moon Pies or even coke, but jerky is a religion out our way.  
Every C-store and truck stop is required to have a large rack of different brands. 
Failure to do so means somebody is entitled to drive off from the desiel pump with 
the hose still hooked onto the car, and no court in the county would convict you of 
leaving without paying.

Jerky comes sorts of shapes -- long ones, short ones, little circles, thin chunks, 
thick chunks.  Most of these are awful -- beef chopped and pressed together in a 
huge machine, marinated in soy sauce, and then put in plastic.  Imagine a teriyaki 
flavored inner tube.  A really good jerky is sliced from actual pieces of meat and 
then smoked with no soy sauce added, just pepper, salt, garlic and one or two 
"secret seasonings." Like coffee beans, good jerky is distinctly a "small batch" 
operation.  Brock's Meats in Onida, South Dakota has a very fine beef jerky and 
we make periodic trips to buy several pounds at a time.  

Just the thing to chomp on on your way down the highway.  I usually take a few ounces 
when I'm traveling on Sunday, since it does keep and isn't wasted if I find that one 
of the churches has decided to have a "wopila" (thanksgiving) meal that I didn't know about.

I like beef jerky the best, though any meat can be made into it.  I've seen pork 
jerky and ostrich jerky at Brock's, but didn't try it.  

Buffalo jerky is popular with some, but I find it way too dry and tough.  Jerky can 
also be made at home, and most country grocery stores sell packages of jerky seasoning 
and a lot sell knife and cutting board sets -- the knife moves parallel to the board 
as one essentially peels a roast.  Because it's dry out our way, you don't need any heat, 
but can dry it inside a garage.

Dried that way, and without seasonings, it is the basis for a traditional soup, called 
"Bapa" made of jerky meat, parched corn, and (when available) wild turnips.  Potatoes 
are often added.  Sometimes uncooked bacon is tossed in, or hominy substituted for the corn.

Jerky keeps the jaws in good condition.

There's a company in Sturgis which makes a mint selling to bikers at the rally each year.  
Brocks is better.

Peace, Jeffry
---
The Rev. Jeffry P. Barnes
Cheyenne River Episcopal Mission
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From: "Jones, Phil" 

A local convenience store is offering buffalo jerky.  I have not doubt
that buffalo can be made into very good jerky, but this stuff looked evil.

Philip Jones, IT Reporting Team Leader
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From: Jeffry P. Barnes 

The reason Bapa is a traditional soup (and the reason that soup is a requirement 
at every meal) is that dried buffalo profits from being boiled in water.

Peace, Jeffry