On Friday, October 26, 2018 at 9:13:04 AM UTC-10, Ophelia wrote:
> "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?

The teriyaki sauce sounds like a plan. OTOH, you don't have to make jerky, just fry that stuff up!