Ribitt wrote:

> "Russ" > wrote in message
> ...
>
>>I found a recipe today for venison jerky and it has you mix the ground
>>venison in a "NON Metallic bowl". What would happen if I use a
>>metallic bowl? I know that the metal has a chemical reaction of some
>>sort, but does that apply to all cooking or only certain foods? I've
>>been using a Metallic bowl and hadn't noticed any problems with the
>>recipe, but then i've never NOT used a metallic bowl to make it, so
>>maybe it would taste better???
>
>
> Not sure about venison, but most recipes refer to a non-reactive bowl.
> Reactive means aluminium or a variety of other metals. Marinades for jerky
> have a high acid content
>
> Stainless steel bowls have always worked for me. Made some beef jerky last
> week as a matter of fact. Soy sauce, Worcester, all that good stuff.
>
>
Jerky with *ground* meat??!? Never heard of it. Wouldn't it fall apart?

--
Steve

If you look like your passport picture, you probably need the trip.