"dsi1" wrote in message
...

On Wednesday, October 24, 2018 at 11:02:19 PM UTC-10, Ophelia wrote:
> Please would you share your recipe?
>
> A question! Is the marinade just for favour or is it part of the cure?

Drying the meat is the cure - it's what keeps it from spoiling. You don't
need anything else, not even salt. When I made jerky, the target I was
aiming for was an intense teriyaki flavor. This would consist of shoyu,
sugar, and ginger but I never found the flavor to be intense enough.

If I was to make it these days, I'd probably salt the meat first and try to
get rid of some moisture before adding marinade. It's been decades since
I've made jerky. It was kind of a fun activity. These days, I use liquid
smoke, Thai chilies, and grated green papaya - maybe even MSG.

==

Ahhh yes. I had figured that the drying was the cure. The first marinade
didn't have any salt in it.

Well he wouldn't eat any of that anyway Msg ok but the rest ..nah!

But you knew that already I was thinking for the next batch, to use shoyu
and honey and maybe some MSG?

I can make teriyaki sauce and he does like that. Could I use just that?