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How exciting is it that jerky is now something we can all make at home? I’m jumping ahead…let’s backtrack a bit. I’m not exactly sure when jerky hit the kosher market. In the beginning it was something that was usually bought at a specialty store. I always thought one would need a special dehydrator machine to get the perfect jerky. I really didn’t want another gadget in my house, especially one that sounded like it would be a big job to clean. You can imagine how excited I was when I discovered that jerky can be made in the oven with zero cleanup. After a little meeting with my butcher to figure out which was the best meat to use, I was on my way to surprise my boys with homemade jerky. The best part is that you can vacuum pack the jerky for a later time, or think “best mother of the year” award and send some along with your kids to camp. Vacuum-packed jerky has a shelf life of six months. My boys like it super-hot and spicy, but feel free to cut down or cut out the sharp spices altogether.
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup Gefen Honey
2 tablespoons Glicks Hot Sauce
1 teaspoon liquid smoke
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons pastrami spice (see note)
2-pound salami, sliced as thinly as possible
Slice a two-pound salami as thinly as you can. If your butcher is a nice guy he can slice it for you by machine.
Place soy sauce, honey, hot sauce, liquid smoke, cayenne pepper, chili powder, onion powder, garlic powder, and black pepper into a large ziplock bag. (For easier filling, place the bag into a two-pound soup container to keep the top open.) Close tightly and mix well.
Marinate the salami for four to six hours or overnight. You can also freeze at this point in the marinade and cook another time.
Preheat oven to 250 degrees Fahrenheit.
Place salami on a greased cookie sheet lined with foil or Gefen Parchment Paper and cook for 35 minutes.
Flip each piece and cook for another 30 minutes. If you are lucky enough to have your butcher slice the salami for you, the chips will cook much more quickly; 35 minutes in total will be enough, with no need to flip and cook further. Win-win.
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