Beef Jerky

For as long as I can remember I have always loved Jerky. I remember my mom buying it when I was young and dividing it up so that we would each get our equal share.

When I got my dehydrator a couple of years ago, I knew that I needed to make jerky, but somehow I kept putting it off.

A few days ago I had a craving for Jerky and when I got to the store I couldn’t bring myself to buy the small bag with a few scraps for 5.99. It was just too expensive for what it was. So, a couple days ago when I when I was picking up some meat I decided to buy an extra eye of round that was on special and vowed to myself that it would be in the dehydrator becoming jerky in the near future.

I found a couple recipes on the web but I am not the type to just follow a recipe so decided to just make my own.

I started with a 2-3 lb roast and trimmed all the visible fat and then cut the beef thinly with the grain. I like a chewy jerky so cutting it that way makes it a bit more chewy. It is very important that you choose a meat with little fat and trim all of the fat that you can. The fat can not dehydrate and will become rancid over time.

Place the cut slices of beef in a large Ziplock bag with the prepared Marinade


  • 1/3 cup worcestershire,
  • 1/3 -1/2 cup soy sauce,
  • about a tsp of liquid smoke,
  • 1 Tbsp of Honey
  • 3 Tbsp Balsamic vinegar
  • 1 tsp each or so of onion powder, garlic powder and freshly ground pepper.
  • I almost added some hot pepper flakes but decided not to in case some of the no-spicy kids wanted some but I think I will add some next time.

I let the beef marinate for nearly 24 hours and then put it in the dehydrator in a single layer filling up about 3 trays of my Excalibur and then started the dehydrator at 155 degrees. After about 2 hours the more thinly slices were done and then over the next hour or two I started to take out more and more. So the thick slices took about 4 hours total.

*note: cooking time will depend on the dehydrator you use and how thinly the meat is sliced. Some dehydrators, like the stacked ones without a fan might even take 12 or more hours. You can also make this in a oven at 150 if your oven goes down that much and you need to leave the oven door slightly open.

Whatever method you use, keep an eye on it. If you leave it in too long it will become very very tough. It will still be good but you will need a strong jaw and good teeth. Also remember that it will harden even more once out of the dehydrator.

I Store all of my dehydrated foods in Mason jars for easy access and to then be air tight. It should last a couple of months.

I don’t think it will last more than a week or so in my house though.



I don’t know why I have been holding out on my myself over these last years that I have had a dehydrator. Not only was this easy to make and much cheaper than any jerky you could buy, it was also the best jerky that I have ever had!

Hope you enjoy!!

Kale chips

I finally got the grocery store near me to have Kale in their inventory. It is the only store around here that has it and I have a feeling that I am the only one that has been buying it, so to make sure that they keep on stocking it, I have been buying a lot and using it often. On Pizza it was great, but Kale chips have become a favourite around here… well… for Colin and I especially.

If you haven’t heard of Kale chips, well you are missing out on something. They are great for snacking on and their crunch is so satisfying. Colin, who at the moment is going through a bit of a picky phase tried them and has fallen in love with them. He cant get enough and has finished off a baking sheet full a few times now.

Of course, not only are they satisfying and delicious, they are also really easy to make.

Preheat oven at 350

To take off the Kale leaves from the stem, run your hand on the stem and pinch while pulling off the leaves, what you can pull off is what is tender enough to eat. Discard the rest.

Tear the larger leaves into bite sized pieces, but not too small, they will shrink while baking.

Wash and dry the leaves and then place in bowl and toss with 2 tbsp of olive oil and about a tsp of salt…

Place on baking sheet in a single layer (I use two sheets) and bake for about 15 min until dry and crisp but not burnt.

Enjoy 🙂

Kale Chips

Salt Cured Salmon…

I was buying some Cured Salmon from the fish store once in a while because I love it… but it is expensive!

A few weeks though I saw recipe and I found out that it is really easy to make… pretty much just pack the salmon in Salt and whatever else you want… So I tried it… and I can’t stop making it since then…

What I have been doing is taking the filet, brushing a bit of liquid smoke on it  (to give it a bit of a smoked Salmon taste) putting a few tbsp of salt over it plus pepper, dill, sugar and granulated onion… then I weight it down with some cans of tomatoes and stick it in the fridge…

Cured Salmon

After about 12 hours I drain it a bit and add a bit of everything if needed… and then put it back in the fridge… another 12 hours later I drain it again and put a few paper towels under it to saok up the rest of the moistur and stick it back in the fridge… A few hours later it should have a slight rubbery feel to it… then it is time to slice…

Cured Salmon

Slice at an angle as thin as you can get it…

Cured Salmon

then you can store it in the fridge… I am not sure how long it lasts, but it is cured so it should last a while…

Cured Salmon

but it also gets eaten very fast…

(on a whole wheat english muffin with a bit of butter and cream cheese)

Cured Salmon

Miso Paté



This may not look very appetizing but don’t let looks fool you. This is a kind of patĂ© that can be very versatile. You can use it as a spread on bread of vegetables, in a sandwich or with crackers. EVeryone enjoyed this in the house, which is saying a lot.

Miso Paté

2 cups broken pieces whole wheat bread
1/2 cup water or broth
1/4 cup tahini
2 tbsp miso
1 small onion (minced)
1 tbsp sesame oil
2 cloves garlic, crushed
2 tsp of poultry seasoning (mix of sage, thyme, rosemary etc)

break the bread into pieces and add the broth or water and mix until moist with your hands…
add the rest and mix well…
put in the fridge and let it sit for a least a few hours… but better the next day….

So good!!

Vege Pate…

vege pate wrap

I have been making this recipe for a while… It was a big Hit at Colin’s Party last year, my grandmother came back for thirds!!! I sent out quite a few e-mails with the recipe the day after…

Vege Pate

  • 1 1/2 cup Sunflower seeds, ground
  • 1/2 cup Flour, Whole wheat
  • 1/2 cup nutritional yeast
  • 1 Large Carrot, grated
  • 1 Large Potato, grated
  • 1 Large Celery stalk
  • 2 tbsp Lemon juice
  • 2 tbsp Oil
  • 1 Onion, fresh and grated or fried
  • Salt, pepper, Poultry seasoning (or Thyme, sage etc)

Preheat oven to 350
Ground Sunflower seeds, place in food processor, add flour, yeast,
grated veggies, lemon juice, oil and spices
Process until smooth, ajust seasonings (tends to need quite a bit)
Place in Square Cake pan and bake for about 45 min or until golden
brown. (don’t overcook or it will be dry)

I love serving it in a wrap (like the photo above)

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