Wow!! Almost a month since my last update! Sorry everyone...June marked the end of the school year with so many events that I could hardly keep up with the day to day.
I'm right on my LDW today (158lbs) so doing good :) I have been bouncing around the 159-161lbs mark when I was excersizing but messed up my shoulder last week and had to stop. Booo! It has been my number one downfall in the past. I try to get fit and end up in physio. I'm pretty sure that I dropped back down to my LDW due to losing the muscle I had just built! I'm still in a lot of pain so not sure when I'll be getting back at it...I'll keep you posted.
I had a request for a P2 safe recipe for Jerky. This isn't a measured recipe as I find I sort of wing it and change it up based on what I feel like...you could try seasoning your steak for dinner a few times before making it a bit stronger and putting the strips in a dehydrator or oven.
Slice some bottom round or round steak about 1/8-1/4 inch thick then marinate it in a brine made up of various spices. Braggs liquid soy seasoning, black pepper, garlic, onion, cayenne and liquid smoke (use your imagination on other spices I have made chili jerky before). Add meat slices to the mix, cover and refrigerate over night. Remove and pat dry with a towel then turn oven to 145 or as close as possible. Lay the slices directly on the rack and prop open the oven door just a little bit. Or use a food dehydrator. This can take anywhere from 2-6 hours depending on how thick you sliced it and which method you use. Make sure it is dry all the way through. If it is too dry you can put it in a paper bag and put it in the fridge for a day or two. Put it in a zip lock and store in the fridge. Try small batches first until you get the ratio of spices down.
A fellow hCGer posted this idea on a support page some time back (I think his first name was James...thanks James!). I've only made minor modifications as he had already perfected the general method :)
Enjoy!
CAT
I'm right on my LDW today (158lbs) so doing good :) I have been bouncing around the 159-161lbs mark when I was excersizing but messed up my shoulder last week and had to stop. Booo! It has been my number one downfall in the past. I try to get fit and end up in physio. I'm pretty sure that I dropped back down to my LDW due to losing the muscle I had just built! I'm still in a lot of pain so not sure when I'll be getting back at it...I'll keep you posted.
I had a request for a P2 safe recipe for Jerky. This isn't a measured recipe as I find I sort of wing it and change it up based on what I feel like...you could try seasoning your steak for dinner a few times before making it a bit stronger and putting the strips in a dehydrator or oven.
Slice some bottom round or round steak about 1/8-1/4 inch thick then marinate it in a brine made up of various spices. Braggs liquid soy seasoning, black pepper, garlic, onion, cayenne and liquid smoke (use your imagination on other spices I have made chili jerky before). Add meat slices to the mix, cover and refrigerate over night. Remove and pat dry with a towel then turn oven to 145 or as close as possible. Lay the slices directly on the rack and prop open the oven door just a little bit. Or use a food dehydrator. This can take anywhere from 2-6 hours depending on how thick you sliced it and which method you use. Make sure it is dry all the way through. If it is too dry you can put it in a paper bag and put it in the fridge for a day or two. Put it in a zip lock and store in the fridge. Try small batches first until you get the ratio of spices down.
A fellow hCGer posted this idea on a support page some time back (I think his first name was James...thanks James!). I've only made minor modifications as he had already perfected the general method :)
Enjoy!
CAT
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