...mornin' TGY...not a particular recipe per se...don't know if I ever totally duplicate it...just use what I have on hand...I like a hot/sweet, so my marinade will usually contain...
crushed garlic
chopped onion
soy sauce
worcestershire sauce
BBQ sauce
lime juice
hot sauce(I have a cupboard full mexican brands)
canned hot peppers
dried hot peppers
salsa
brown sugar
couple oz.'s dark rum
couple cans of coke to cover all the meat
fresh ground black pepper
I just eyeball amounts...
refrigerate for 24 hours, then take out and spread out on towels and pat dry, then grind pepper over meat and tap in with a mallet...arrange on trays and run dehydrator at 160F for at least 4 hours...usually about 6 hours if the unit is full...I rotate the trays to try and get even doneness..jerky is done when the the outer layer cracks but doesn't break right thru'...then it gets arranged on cookie sheets and into 275F oven for twenty minutes or so, then onto wire racks to cool...then into glass jars (air tight)and into fridge
I cut my pieces about 1/4 inch thick for the marinade...this is more easily done when partly frozen...against grain will be an easier chew...with the grain, a more chewier jerky
...cheerz...h00k...
...
...Evening
...have a good one!...cheerz...h00k...
...so without further ado...the fugly girlz in all their faded, floppy, glory...
for the run down on how you make your jerky! I am hoping to get enough deer to make it this year. I will let you know if I am able to put this to use.
...I got a new dehydrator this summer, when I wanted to do some cobbing and get more precise temps...my previous unit was a yard sale find which was not ideal for cobbing or jerky...only low/med/high...liking this new unit(Hamilton Beach digital)...
...its nice to have the option of only having do do a couple a day...jarred up Caramelo and DP this morning...yields were about what I was expecting...
