Two years ago, for the first time, I tried making jerky. I was going on an overseas trip and wasn't sure what the situation with gluten free food would be on the flight or in general and I wanted to make sure that I had protein to eat that was shelf stable, so I tried out my hand at making jerky. To keep costs down, I used ground beef instead of beef pieces, and got inspired by a bunch of different recipes and kind of made up my own one based on what I saw.
But I flopped it. It was very salty and very spicy and the flavors in general were ones that I wasn't such a fan of. I hadn't taken into account that when I dehydrated the meat, any flavorings would be intensified.
On the trip I forced myself to eat a bit when I had nothing else, but I returned home with most uneaten. Because I didn't want to waste that meat, I added it, a little at a time, to soups and stews and eventually I finished it all.
For our tenth anniversary trip next week I had been trying to figure out what to do regarding food, since I am trying to eat paleo, but most paleo food isn't so travel friendly, especially on days that we have hikes planned, where bringing containers of cooked paleo meals isn't so user friendly. Add to that the fact that my husband not only wants to travel as lightly as possible, he doesn't want me to be spending our vacation cooking (and neither do I) so I figured that jerky probably would be a good idea.