I got into beekeeping last year (after putting it off for 20 years) and part of my final impetus was that nearing 50 means my physical capability will eventually restrict the amount of hobbies I can meaningfully engage in since I’m not getting any younger. (unsurprisingly 🤦♂️)
As a result, I’ve started thinking more intentionally about developing hobbies that I can continue well into old age. Beekeeping has been a great addition because it gets me outdoors, gives me something to learn, and provides a tangible reward at the end. But what about making beef jerky? Is it similar to beekeeping in that it yields a tangible reward but only incidentally and not guaranteed to be pleasing/edible until you’ve mastered the flavor and safety techniques?
Part of me sees it as a hobby because there seems to be a lot to learn: selecting cuts of meat, experimenting with marinades and seasonings, mastering dehydration techniques, food safety, and constantly refining recipes. I can imagine spending years (possibly decades) trying different approaches and enjoying the process. I saw an old youtube account of mine recently that had a 15 year old video of me making Cuban sandwiches, which I’ve been honing/improving over the last 18 years and have never lost the obsession!
If beef jerky making is a hobby then I plan to pursue it. If it’s more akin to a culinary skill, then I plan to go on a deep dive to the back bottom corners of my closet to find my rock wool cubes and plant 20 hydroponic tomato seeds before the end of this weekend. (I have a ton of hydroponic equipment but it’s all been sitting in my closet unopened for the better part of 8-10 years)
A trick I use when deciding between closely balanced possibilities is to flip a coin. If you immediately think to yourself I wanted the other side, switch. Job done.
That said, first, IMO hobby shmobby. Perhaps you actually want to do jerky but are caught up on definitions, but also why not both?
Do one hour of each, 4 tomato seeds and a tray of water (+ nutrients? idk) in the sun, see what happens. I know little about hydroponics but have been meaning to try that bottle method (Kratky Method) for mint. Just crack out a minimum viable product and refine later.
I occasionally do jerky, actually got an air fryer specifically because it did dehydrate and it works fine (more than 10C resolution would have been nice, but adjust time as needed), get some stacking wire trays to do more. Use what you have, make it stable at 60-70C, I’ve used an oven on low cracked open a tiny bit with a thermometer in the past, wasteful but works. To get started just do a baseline without marinade. Get a round or other lean cut, half freeze it (easier to slice), sharp knife, slice as thin as practical, don’t sweat the mistakes. Start dehydrating it. Come back in 4 hours and have a look (don’t keep checking too often, messes with temperature) and every hour after until you think it’s done. Eat. That’ll do for a first pass, refine.
TLDR: pick one or two and have a go, try not to overthink.