The Wishing Well’s Beef Jerky

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With a résumé that reveals the rewards of patience and persistence, Shawn Collins possesses a workmanlike attitude perfect for a Philadelphia professional. For the last three years, the hardworking hire has honed his commitment to cuisine as the chef at The Wishing Well, 767 S. Ninth St., aiding the Bella Vista site’s rapid rise as a must-visit spot.

“I’m looking to please everyone who walks in, so that enthusiasm always motivates me,” the 29-year-old resident of the 700 block of South Ninth Street said of helping owner Christopher Martino’s five-year-old brainchild to thrive. “It’s about understanding the clientele and appreciating the diversity of tastes.”

Collins commenced his curiosity at age 10 thanks to his mother’s employment as a wedding planner and banquet manager. Because his youth bred many opportunities to nourish nutritional contentment for diners, he matriculated at Schenectady County Community College, a stop that endowed the New York native not only with a degree but also added vigor for his endeavors. Employment with Disney, Pizza Hut, which morphed into a managerial role, and Brauhaus Schmitz, 718 South St., preceded his arrival at The Wishing Well, where he has garnered great responses to his creations, particularly his beef jerky.

“We brought it out last summer, and it was a big hit,” Collins confided. “Jerky is always going to be popular no matter where someone goes to find it because it’s convenient and delicious.”

While wings and burgers also enjoy renown at the site, with the latter selling at an “absolutely crazy” rate, the jerky inspires much-appreciated jubilation, with the chef encouraging readers to replace the eye round with butcher-quality venison if interested in a more daring delicacy. No matter one’s selection, including giant smoked turkey legs, which Collins will feature at The South 9th Street Italian Market Festival May 16 and 17, entering The Wishing Well figures to make cravings for comfort food come true.

“I’ve always loved being in this industry,” he said. “Being here, I’m dedicated to making everyone happy.”

Chef Shawn Collins

Ingredients:

1 pound of thinly-sliced eye round steak, cut into 1/8- to 1/4-inch strips
4 teaspoons of kosher salt
3/4 teaspoon of ground black pepper
1-1/2 teaspoons of granulated garlic
1/4 teaspoon of cayenne pepper
2-1/2 tablespoons of brown sugar

Directions:

Mix the dry rub ingredients thoroughly. Coat the meat slices on both sides, and place in between layers of plastic wrap or parchment paper for 24 hours.

Preheat oven to 200 degrees or a dehydrater to 135 degrees. Use metal racks to lay out all the strips evenly with no overlapping. If using an oven, reduce heat to 160 degrees, insert the racks and cook for six to seven hours. For chewier jerky, cook for four to five hours. If using a dehydrater, cook for eight hours.

Allow to cool, and store in an airtight container. The finished product will have around a one-month shelf life. 

The Wishing Well

Owner: Christopher Martino
Opened: 2010
767 S. Ninth St.
215-238-6555

Contact Managing Editor Joseph Myers at [email protected] or ext. 124.

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