Marinade.

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I really wasn't sure... what to expect.  Ten pounds you say?  A recipe, with amounts of soy and worcestershire?  And other stuff?  Sure, but... what does that all mean?  Only one way to ever find out.  As it turns out I had plenty of soy, bought a big bottle yesterday, and another kind.  Worcestershire was on the short side, but just by 2/3 cup out of 6 cups needed, so.... more soy!  Don't even look at me funny.  You mom, and wife, have certainly fudged.  Sometimes it's the only way.  This and that, a few options I went without, one I added on my own (ground ginger).  Though there are more recipes, I think, then there are makers of jerky!  I prefer savory to sweet, so didn't add honey or maple syrup... or vanilla?  Some do. 

Oh, and if you consider this?  Figure out how to get your butcher to cut it.  Splendid notion.  Thank you, Alton... or Mr. Brown.  Good call.  The slices where perfect, even, easy to work with, and no fuss up front.  I put in several slices, over the liquid, pressed them down in, then put on another layer.  In a larger glass bowl... and I do mean large, I was able to put two to four roast sized slices in before having to poke them down.  Hamburger is way easy.  Just dump and mix.  The slices are a normal type, I aimed at making the hamburger mix hot.  Some refiguring will have to happen, for taste, of course.

Oh, but beside the volume of liquids, the other thing is... ten pounds is a LOT of meat.  I have great doubts that I can put in half of it on a single run.  The unit comes with four to six trays, and can stack up to twelve.  I ordered two extra trays, but it looks like I will be ordering more.  Even so, I am guessing five pounds will push twelve trays!  I ended up doing half the slices and a third of the hamburger.  A third of the hamburger will be cooked and drained to simply create regular burger for the trail.  Though... some of it will go into spaghetti sauce for dinner tonight.  The rest will be strained, washed, and bagged, for when the dehydrator is free again.  Which won't be until I work the marinading slices and hamburger through. 

Cooking is, I remind you, a form of preservation.  Especially when de-fatted and spiced just a bit.  A little salt for sure, though some other spices are very good at preservation as well.  Not all, just some spice... and herb... works that way.  Yes, yes, I have done some homework.  I just don't want to add limiting spices while cooking.  Garlic, salt, and pepper are used in all meat dishes, or anything I'd be using hamburger in on the trail.  I always make savory meat dishes, at least with beef.  Pork, chicken (think orange glaze), and possibly lamb make better for sweet, or semi-sweet meals.  To my mind, at least... with the exception of semi-sweet taco meat... just adding allspice, even when hot, makes it semi-sweet... again, to my mind.

Now I just need to wait for the dehydrator, and get it cleaned and ready.  I probably won't go hiking.  I am sure that would clear my schedule for the day, or well might.  I have things to do.  Tomorrow?  I can hope.  I did look up recipes for laundry soap, dry soap.  And, yeah, I'm on the right track.  Though I missed something anyway.  I thought naptha and zote were two ingredients, not alternatives.  It turns out that borax, one of those, and one or two other ingredients, is the actual recipe.  On the good side, those work for wet or dry.  So, I just need to pick up some sudsy stuff... (note to self, make a note of the actual name on shopping list)... and then grind and mix.  I don't want liquid soap on the trail.  I will try it at home, too.  Why not?  Ah, and another thing... white zote is fragrance free.  There is blue, pink, and white.  I didn't know so grabbed what was closest, pink as it ends up.  I'm not against fragrance, but on the trail I would prefer no scent... probably.  :p

Oh, now, maybe, I can get a bite to eat.  I was in a real rush to get the marinade going.  I would rather that marinade over night.  Some of it will definitely be marinating over night, either way.  Some of it is going to be put in, but not until just about bedtime.  I want to give it SOME hours to marinate, while hoping the remainder doesn't go bad.  I... may have made a mistake.  The nose will know, for the most part.  I can hope there is enough salt and such to keep the meat, along with refrigeration, for just a bit longer.  Bleh.  I froze the rest.  So... if not in a linear way, you have the story of how to begin making your own jerky.