Here are my election picks for the Midterm Elections this year. Hunting season is keeping me from posting my reasoning. The only one that really needs explanation is Tancredo. Dan Maes has discredited and disgraced himself on many fronts and needs to drop out of the race to allow Tancredo to beat Hickenlooper. That's the only way we'll have a conservative governor, and the only way to keep the Democrats in the Colorado legislature from ramming their agenda down our throats.
US Senator: Buck
US Rep: Lamborn
Governor: Tancredo
Sec. State: Gessler
Treasurer: Stapleton
Republicans for the rest
Amendment P – Games of Chance - AGAINST
Amendment Q – Temporary Location of State Seat of Government - FOR
Amendment R – Exempt Possessory Interests in Real Property - FOR
Amendment 60 – Property Taxes - AGAINST
Amendment 61 – Limits on State and Local Government - AGAINST
Amendment 62 – Application of the Term Person - FOR
Amendment 63 – Health Care Choice - FOR
Proposition 101 – Income, Vehicle and Telecom Taxes and Fees - AGAINST
Proposition 102 – Criteria for Release to Pretrial Services Programs – AGAINST
County 1A – Medical Marijuana Dispensaries Prohibited in Unincorporated Areas - FOR
County 1B – Term Limits for 4th Judicial District DA - FOR
County 1C – Term Limits for County Commissioners - FOR
County 1D – Term Limits for other County Offices – FOR
Colorado Springs 2B – City Retention of $600,000 of excess revenue for infrastructure – FOR
Colorado Springs 2C – TOPS Limit on Trails and Open Spaces Maintenance – AGAINST
Colorado Springs 300 – Strong Mayor Proposal - FOR
View the El Paso County November 2010 Sample Ballot.
Do your civic duty. Vote!
Tuesday, October 19, 2010
Beef / Elk Jerky Recipe
NO SOY SAUCE!!!
Start with very lean meat. I prefer round steak. Trim as much fat as humanly possible. Slice the rest about ¼-3/8” thick and as long as possible. Butterfly any small pieces.
I mix the marinade first to make sure that the salt/sugar gets dissolved in the marinade and gets mixed evenly through the meat. In a gallon ziplock bag mix thoroughly:
Lay out the meat in a single layer on the grates in a smoker. Smoke at about 200-225 degrees for an hour (no more or it gets too smoky). (You could use 2 tsp/lb liquid smoke instead, but it won’t be quite the same.) Transfer to a dehydrator and dry per the instructions (usually at 155 degrees) for 6-8 hours – until dry yet pliable. Turn off the dehydrator and let it cool for an hour, then put in bags. If you don’t freeze it, keep plastic bags open for the first 24 hours as the moisture content evens out through the meat.
You can smoke it on a gas grill. Soak wood chips (hickory or mesquite) for 30 minutes, drain then wrap in foil. Punch a bunch of holes in the top of the foil, then put it on your left or right most grill burner (move the grate, put it right on the drip plate or lava rocks). Light just that burner on high, and heat it up until you start to smell smoke. Lay out the meat over the rest of the grill, away from the direct heat. Smoke for an hour or so.
You can also dehydrate in your oven. Put foil over the bottom rack in case of drippage. Put the meat on the top rack, turn the oven on Warm, then leave the door cracked to let the moisture out and keep the temperature down. If you use an oven thermometer, you can even get the heat adjusted to a perfect 155 degrees.
Unless I hide it, the jerky usually doesn’t last more than 24 hours anyway…
Start with very lean meat. I prefer round steak. Trim as much fat as humanly possible. Slice the rest about ¼-3/8” thick and as long as possible. Butterfly any small pieces.
I mix the marinade first to make sure that the salt/sugar gets dissolved in the marinade and gets mixed evenly through the meat. In a gallon ziplock bag mix thoroughly:
Coarse Kosher Salt – 2 tsp/lb of trimmed meatThe Turkish Seasoning, chipotle/cayenne and paprika can be substituted with your own favorite blend of savory spices – just make sure it’s salt free or you will get too salty.
Brown Sugar – 2 tsp/lb
Penzey’s Turkish Seasoning – 4 tsp/lb
Ground Chipotle (or Cayenne) - 1 tsp/lb for medium heat
Paprika – a couple good dashes for color
Red Table Wine – 1 cup/lb
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysturkish.htmlAdd the meat to the bag, zip it shut and mix thoroughly. Refrigerate 6-24 hours.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschipotle.html
Lay out the meat in a single layer on the grates in a smoker. Smoke at about 200-225 degrees for an hour (no more or it gets too smoky). (You could use 2 tsp/lb liquid smoke instead, but it won’t be quite the same.) Transfer to a dehydrator and dry per the instructions (usually at 155 degrees) for 6-8 hours – until dry yet pliable. Turn off the dehydrator and let it cool for an hour, then put in bags. If you don’t freeze it, keep plastic bags open for the first 24 hours as the moisture content evens out through the meat.
You can smoke it on a gas grill. Soak wood chips (hickory or mesquite) for 30 minutes, drain then wrap in foil. Punch a bunch of holes in the top of the foil, then put it on your left or right most grill burner (move the grate, put it right on the drip plate or lava rocks). Light just that burner on high, and heat it up until you start to smell smoke. Lay out the meat over the rest of the grill, away from the direct heat. Smoke for an hour or so.
You can also dehydrate in your oven. Put foil over the bottom rack in case of drippage. Put the meat on the top rack, turn the oven on Warm, then leave the door cracked to let the moisture out and keep the temperature down. If you use an oven thermometer, you can even get the heat adjusted to a perfect 155 degrees.
Unless I hide it, the jerky usually doesn’t last more than 24 hours anyway…
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