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re: Tips for making beef jerky
Posted on 3/15/14 at 9:30 am to Deactived
Posted on 3/15/14 at 9:30 am to Deactived
bump for more jerky recipes. I got my dehyrdator in yesterday and will be making a batch sometime this week.
From what Ive seen online, your basic ingredients are worcestershire , liqiud smoke, black and ceyanne pepper, soy sauce? Anything else to add to this?
From what Ive seen online, your basic ingredients are worcestershire , liqiud smoke, black and ceyanne pepper, soy sauce? Anything else to add to this?
This post was edited on 3/15/14 at 9:32 am
1
Posted on 3/15/14 at 9:47 am to Uncle JackD
Add dales or Mores to the list...Adds great color and salt flavor.
I always marinate mine for a minimum if 2 days.
Someone asked the difference between smoked and dehydrated.... I find when you smoke it, you lose a lot of the seasoning. I guess maybe it's overrun by the smoke a little???
I just know that if I use my same mix on a dehydrated batch and a smoked batch...the dehydrated batch will knock your socks off and the smoked batch is not very spicy at all.
I always marinate mine for a minimum if 2 days.
Someone asked the difference between smoked and dehydrated.... I find when you smoke it, you lose a lot of the seasoning. I guess maybe it's overrun by the smoke a little???
I just know that if I use my same mix on a dehydrated batch and a smoked batch...the dehydrated batch will knock your socks off and the smoked batch is not very spicy at all.
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