| EC |
Does anyone know any good recipe for Spicy Beef Jerky?
Thanks
E.C
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| The Joneses |
Newsgroups: rec.food.cooking
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Don Wiss wrote:
> On Sun, 30 Oct 2005 23:29:53 +1100, EC <eve@a.b.c> wrote:
> >Does anyone know any good recipe for Spicy Beef Jerky?
> Here are a few that I collected long ago:
> http://www.panix.net/~paleodiet/list/marinade.htm#dry
> Don <www.donwiss.com> (e-mail link at home page bottom).
That curry jerky has become one of my favorites. Use hot curry
or add some powdered habs to make it real hot. I also make
chipotle jerky something like this.
Edrena
Jones' Chipotle ! Jerky
for each pound of meat
1 - 1 1/2 teaspoons salt (pickling salt dissolves better) (I like mine
salty)
1 teaspoon chipotle powder, more if you like it hot
1/4 teaspoon ground black pepper
1 teaspoon liquid smoke (don't go overboard here)
1-2 cloves garlic, minced
2 tablespoons Worcestershire sauce (ditto)
enough good water to cover.
I let this marinate the meat slices 1-2 days, stirring or squishing
around often. Drain, dehydrate at 145F (usually the high setting)
for about 6-8 hours.
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| EC |
Thanks Joneses and Don Wiss! I will give them a go!
"The Joneses" <famjones@swbell.net> wrote in message
news:4364F660.64A43FDC@swbell.net...
> Don Wiss wrote:
>
>> On Sun, 30 Oct 2005 23:29:53 +1100, EC <eve@a.b.c> wrote:
>> >Does anyone know any good recipe for Spicy Beef Jerky?
>> Here are a few that I collected long ago:
>> http://www.panix.net/~paleodiet/list/marinade.htm#dry
>> Don <www.donwiss.com> (e-mail link at home page bottom).
>
> That curry jerky has become one of my favorites. Use hot curry
> or add some powdered habs to make it real hot. I also make
> chipotle jerky something like this.
> Edrena
>
> Jones' Chipotle ! Jerky
> for each pound of meat
> 1 - 1 1/2 teaspoons salt (pickling salt dissolves better) (I like mine
> salty)
> 1 teaspoon chipotle powder, more if you like it hot
> 1/4 teaspoon ground black pepper
> 1 teaspoon liquid smoke (don't go overboard here)
> 1-2 cloves garlic, minced
> 2 tablespoons Worcestershire sauce (ditto)
> enough good water to cover.
> I let this marinate the meat slices 1-2 days, stirring or squishing
> around often. Drain, dehydrate at 145F (usually the high setting)
> for about 6-8 hours.
>
>
>
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