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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.
You can also make all sorts of short shelf-life jerkies, stored in the
refrigerator until the start of a weekend trip.
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.
Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence
Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
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