Christmas is a great holiday, and not just because of the presents and good cheer. You see, it's about so much more than that. If you're a good little girl or little boy, this guy named Santa Claus (who is a apparently a representative of the meat packing industry) delivers twelve reindeer to your house on Christmas eve. If you're a clever little girl (like I am), you can have your pick of the bunch. All you need is one of these:
And one of these:
Last year, I misfired and only managed to bag one of the second-tier reindeer (Donner, you were delicious). But this year, I'm going for that upstart Rudolph. Now, all you namby-pamby environmentalists are probably wondering what a 13 month old little girl is going to do with all that fresh meat. Just throw away what I don't eat after the carcass starts to spoil?
No way, Jose.
I make reindeer jerky, and it will last me all year (or at least until the Easter bunny makes his rounds).
If you want to make your own reindeer jerky, you should consider my own special recipe.
Ingredients:
1 teaspoon of liquid smoke
1 tablespoon of brown sugar
3/4 cup of soy sauce
1/2 teaspoon of ginger – grated
1/2 teaspoon of garlic – minced
1/2 teaspoon of pepper
1 teaspoon of salt
1 pound of Rudolph
Directions:
Put a portion of Rudolph in the freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.
Mix all ingredients together with the exception of the strips. Allow the ingredients at least 15 minutes for flavors to blend.
Add strips. Marinate at least one hour. For longer time, place in the refrigerator in a covered container or an air-tight plastic bag. Remove from marinade and place in your dehydrator until dry.
Refrigerate for long-term storage.
No comments:
Post a Comment