Good easy deer jerky recipe? - spicy deer jerky
I use a dehydrator, so that the financial conditions of the smokers. prefrer gun and I use ground beef, jerky, but I dont mind cutting up. not really spicy recipe, but it bothers me a little kick, I thank you for answering
Thursday, January 14, 2010
Spicy Deer Jerky Good Easy Deer Jerky Recipe?
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I do not know how the rough terrain, I learned that the less fat and more whining in my game. That's why I like the lean body or hindquarters prefer for them. Take a piece and put in the freezer until half frozen, making it easier to cut into very fine pieces and lengths. Cut off excess fat and in a plastic bag. Then a little Worcestershire sauce, liquid smoke, pepper, soy sauce, almost everything that is good in the flesh. Marinate for at least 12 hours to fridge.Then Simply load in the dryer until it works. I love the smell of this substance in the air and collect the coins that are made just to "prove" the lot. Some people prefer the teriyaki flavor, but is a little on the soft side for me.
I do not know how the rough terrain, I learned that the less fat and more whining in my game. That's why I like the lean body or hindquarters prefer for them. Take a piece and put in the freezer until half frozen, making it easier to cut into very fine pieces and lengths. Cut off excess fat and in a plastic bag. Then a little Worcestershire sauce, liquid smoke, pepper, soy sauce, almost everything that is good in the flesh. Marinate for at least 12 hours to fridge.Then Simply load in the dryer until it works. I love the smell of this substance in the air and collect the coins that are made just to "prove" the lot. Some people prefer the teriyaki flavor, but is a little on the soft side for me.
I cut the meat 1/8-1/4 inch thick with a sharp knife.
Place meat on racks in the oven, make sure that nothing touches it.
Preheat the oven is lit,
Place a wooden spoon between the door so that it remains slightly open so moisture and cooking habits.
used when the chefs keep, he wants to dry.
...... Ok, in about 9 hours, or if you break with a shot !.... already.
Now we give in cotton bags and .......... hang in a cool, dry They must also indefinitely
No plastic wrap ... THIS IS REAL jerkily and toxic mold and must be able to continue breathing.
I mean slice of ham and large muscle groups when partially frozen. So you can cut into thin strips. The key to jumping is a good lick of salt. I mix soy sauce, vodka, salt, garlic powder, onion powder, pepper and Worcestershire sauce. Soak meat (refrigerator) in the sauce for 24 hours or more. Salt and alcohol kills bacteria and break the hardness of the flesh. Cure of salt have been used for centuries. Medieval man vinegar used to clean the food was safe. Pat dry after its uneven healing and put in the dehydrator right time.
http://www.free-venison-recipes.com/deer ...
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