In article >,
Gary S. <Idontwantspam@net> wrote:
>On Fri, 25 Mar 2005 23:41:56 GMT, (claudel)
>wrote:
>
>>In article >,
>>The Joneses > wrote:
>>>"Gary S." wrote:
>>>
>>>> A couple of thoughts on making jerky:
>>>
>>>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>>>garlic than powder. Wet marinades take twice as long to dry than dry
>>>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>>>staped up top. Or froze. But when taken out, condensation can develope in
>>>the tightly sealed container and make the jerky mold.
>>>Edrena
>>>
>>Mmmmmm. Chipotle.
>>
>It does add a nice complex taste.
>
>>I have a vacuum sealer that I was going to use, but I'm
>>thinking that none will be around long enough for that.
>>
>This tends to be a problem with making jerky.
>
>I have made a very simple one a few times, using deli sliced smoked
>turkey as is, cut into 1" wide strips.
>
>The smokiness gets concentrated, almost bacon-like.
I'll have to try that. I want to try pastrami jerky too.
>
>You can also make all sorts of short shelf-life jerkies, stored in the
>refrigerator until the start of a weekend trip.
I still think it all will be "short shelf life" :^)
I like jerky. I'd eat more of it but most of what I can
get pre-made has someting in it (MSG?) that makes me feel
creepy after I eat it.
>
>I am experimenting with ways to use jerky as a meat ingredient in a
>one pot backpack meal, rather than as a stand alone snack.
That sounds like a good idea too.
Claude