Although I eat a vegetarian diet more often than not, beef jerky is something that deeply appeals to me and satisfies my inner pioneer. Making beef jerky brings Pa Ingalls and his smokehouse right into my kitchen.
These delicious dogs are created in honor of the splendors of the 1904 St. Louis World's Fair, the best of them all. With bits of beef still visible, the spongy pink links in supermarkets will be forever spoiled once you try these.
Over the years I’ve tried several corning formulas, from Julia Child's corned pork, to old-time pioneer type corns, to most recently Michael Ruhlman’s excellent corned beef recipe. All were darn good. Here's my adaptation with a little extra spice.