Had a package of reduced beef roast something. On sale down to 1.30 a
pound. Frozen, but that's okay for just jerky. Marinated for one &
half days in store bought pico de gallo - fresh jalapeno relish you
know - and an additional tablespoon of salt. Marinated too long, I
think, with that vinegar it made the meat a little mushy. But tasty
all the same. Not hot enough by half tho.
I got a brilliant idea yesterday - I want to make jerky with wasabi
powder and garlic. I know it's not real wasabi, but horseradish in any
form is traditional with roast beast. Will report back in a weak or
two. Anybody got an idea for any further additions here? Might I add a
bit of ginger?
Edrena