kelbro
Alfred Spatchcock
I did. Twice. And it was fantastic! One tray of Bison and one tray of 96% lean ground beef. Maple-jalapeno cure.
Mine's pretty simple! Cabelas has an assortment of jerky mix in boxes. Individual packets inside that you add a little water to and then marinate the sliced meat overnight. Each package does 5 pounds and there are three packages inside. If you are using ground, you just mix it up and go. Next, you put it in the dehydrator for a few hours until it's done. Going to try smoking some next. Keeping the heat to around 160° is key. I'm sure there are other pre-made mixes available and I've read a lot of recipes online. I like the idea of a cure AND a marinade so the jerky stays safe longer.Anyone want to share their recipe's?
Liquid hickory smoke - maybe 1-1/2 T
3 shots acv
This sounds good!I can't wait to process some of my excess garden vegetables. I had some dehydrated okra last year that was great.
Apple Cider Vinegar.Is the T teaspoon or tablespoon?
What is acv?
Thanks
Anyone want to share their recipe's?