last post of the year

I can't believe it's been one complete trip around the sun for this blog. I mean, I've actually done it and managed to write something for an entire year. I know this is nothing compared to some of y'all out there who've been plugging away for the better part of this millenium. I applaud you. But, I'd like to take a moment to say "self, I'm proud of you" and "kid, keep it up and maybe someday more than 8 people will read your blog."

So where to now? Do I continue the exploration of sight and sound and continue crankin' out posts, documenting things like how I nearly asphyxiated myself with peach smoke whilst creating my first jerkey? I think so. It should be written down. Only now with two monkeys, the task is going to be a much taller order. Wish me luck.
Please?

So back to that jerkey. I went and begged my local butcher to slice me up some Marin Sun rump. I took this and marinated it overnight in my own special concoction. The following afternoon I fired up the smoker with some peach wood, creating an enormous amount of smoke, causing anyone downwind for a few blocks to wonder why they don't hear sirens blaring. Anyway, after the grill was filled and the fire turned down low (which is really difficult) I let the pieces get about two hours of smoke. At this point the flavor was developed plenty, so I got out the dehydrator racks and began tranferring some to be finished off inside.

It only took seventy three more hours to dry, or so it seemed. I did three batches on the grill, finishing all of them on the dehydrator. With two pounds of finished product from a six-plus pound roast, the half-day smoke fest came to rest. With veggies and fruit dried already, the grub for my upcoming backpacking trip is complete.

I'll be back in a week. Much stronger, well rested and with a belly full of fish and sourdough. I'll give you a full report when I return.

Well, within a few weeks of returning that is. Written between changing a diaper, reading a story, stirring some sauce, kneading some dough.......trying to get some sleep......



PEACH SMOKED BUTT JERKEY (a recipe of sorts)

6 pounds of beef rump roast
2 cups soy sauce
1/2 of a large torpedo onion
6 cloves garlic
2 inches fresh ginger
6 blistering hot tiny peppers
1 cup brown sugar
1 cup water
1/4 cup salt
4 extra ripe peaches

Talk someone into slicing the beef into very thin sheets across the grain. Dice the onions, mince the ginger and garlic and chop the chilis. Combine with the soy sauce, sugar and salt. Skin the peaches, remove pits, and thoroughly mash, then add to the sauce. Place the sliced beef into a large bowl and pour the marinade over, using some water and another splash of soy sauce to insure that the beef is all submerged. Cover and place in the fridge overnight. The next day fire up the smoker with some peach wood. After a nice coal bed is established and the smoke chamber is running at or below 200 degrees (F) place the marinated beef sheets on the grill and commence smoking. Try not to inhale too much yourself. Especially since you'll be doing this for nearly eight hours if you are doing such a large recipe. After the beef is somewhat dry (on the surface for sure) place the beef on a dehydrator rack and dry until done. (Another 2-4 hours depending on thickness.) Eat some immediately, give a taste to the butcher, and bring the rest up to the high mountian lakes to snarf on while tossing small metal objects out into bodies of water in hopes of pissing some fish off enough to bite. Store in a bear-proof canister. Which by the way, is not monkey proof.