fastest, easiest, best beef jerkey. 5 min prep and walk away.

[tri again]

After a few attempts at doing it right,
marinate overnight,
separate, hang , dry or smoke just too much work for my short attention span.

so this morning I got a big frying pan, splashed in some of everything I had around.

bulk garlic, teryaki, soy, brown sugar, raw washed sugar crystals,
green tomatillo mild hot sauce, lemon pepper, crushed red pepper from the pizza place,
sweet chili 'bento' sauce, just sorta cleaned out the cabinets.

Threw some of that beef that's already sliced?

Just cut that into strips an inch wide and however many layers deep..10 or 15
threw it n the fry pan, swished it around so the pieces would separate and get coated.

set it on a brick on the woodstove so it wouldn't get too hot and
viola'. 8 hrs later

PERFECT!
Like some sort of cookies or candy you can't stop eating.

Total work time? Under 5 minutes.

Gonna hafta try it with fish and game now.

[cattle-dog]

i like the brick idea!!!! i cook directly on our woodstove i have the top seasoned just like a cast iron skillet , makes for some awsome steaks or deer meat back straps being my favorite. i figure that at 450 degrees there cant be anything living on the woodstove that can harm me, only downside is the house allways smells like food!!!!

[Mr_RPM]

i like how you just threw a bunch of stuff together, sounds like me.
i make random stuff all the time. I have even put meat loaf and Mcdonalds hot mustard sause in ramen noodles before (not at the same time)lol

i wish i had a wood stove =(

[Chazz of Blades]

I vote for this to be Stickied!

[cattle-dog]

doc you useing a cast iron frying pan?

[tri again]

doc you useing a cast iron frying pan?

Most definitely. But I just love your idea of just cooking directly on the top of the stove.
I'll do that with potatos, directly on top with a pot covering them
They sizzle and steam and come out great.
I also built a little brick oven on top and it actually works for baking bread
and corn bread.

I wasn't too sure what to do but knew the theory is to DRY the meat
and salt/sugar enough to keep bacteria down.

so the brick under the pan brought it to 150 -180 degrees, a nice sterilization temp
and drying.

It was all jumbled together like if you just threw a pound of bacon in a pan and
stirred it around
but I wanted to see if it would work.

Just did not feel like hanging 100 individual strips and extra work.

It came out like crumbles, more than formal strips but
ez, cheap and amazing.

What didn't work was the fact that we want to start preserving and
accumulating foods and it's already gone.

[trikenut3]

That sounds cool . I've used a dehydrator but it takes 8 hours to make jerky but it also is messy and cleaning a dehydrator is a pain . Your way sounds really good !