October 2, 2012 by David Gillaspie
Turkey Jerky – Automotive Style
(Guest post by ‘Travelin’ Tim Sytsma)
So, you find yourself driving across the continent, headed back to God’s Country – Oregon.
Mindless miles of flat and rolling hills, and you are anxious, nay, desperate for a distraction from the broiling hot sun and boredom of endless miles of highway as you head west.
Have I got an answer for you. Turkey Jerky. Car Style.
It is easy really, any luncheon sliced meat will work.
- You take 3 or 4 (4 if you have a wide ass dash like on a SUV or Jeep Grand Cherokee) paper plates, or in a pinch Styrofoam plates.
- Purchase 1/2 pound to a 1 pound of your favorite sliced lunchmeat. I love Turkey Pastrami, so that’s what I used. Make sure its MEDIUM sliced, not shaved or thin sliced. Medium is chewy and works best.
- Line the slices to cover each of the plates, arrange them on your dash over the vents, and turn your defroster and heater on HIGH.
What? You thought it was going to be easy? What kinda Redneck do you think I am?
- Turn your defroster on. Temp on high setting. Roll down the windows. Then DRIVE. The Sun and the heat from the engine drys and bakes the meat into delicious, mouth watering jerky.
If you are with older elderly folks that really prefer it warm, well this is the trip for them. Otherwise, to prevent heat stroke, roll down the front windows, hang your elbow out the window, and grin with anticipation of the delicious, chewy dried Jerky that is on its way.
I did this on two successive trips, along with two days on my way to Oregon this month. Chicopee, MA to Cleveland, Ohio. Then Again the next day, Cleveland Ohio to Davenport, Iowa.
Hint: Turn the lunchmeat after about 90 minutes, it increases the rate of desiccation.
Plus: it takes heat from your engine and makes your car run better on those blistering hot days that are known to be rough on your vehicle.
Until the next rest stop, bon appetit!