Nesmuth
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- Jun 4, 2004
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Super Jerky
Beef slices cured to the core for 3 days in marinades of;
Pepper, garlic, and lemon (left batch)
and
Chilipowder and cayenne (the right batch)
Dried for 50 hours in a dryer to a clean, chewy, and tasty protein nourishment that you can carry in your shirt pocket.
Get the meat dept to make you thin slices ("breakfast thin") of your favorite steak meat. Trim all the fat off with a pair of clean scissors it's easier and safer than knives and cut the pieces out with great ease.
The marinade is made by mixing well 6 cups of hot water and spices use tall soup pots and the lids and chill in your refrigerator for a day before mixing in the meat slices. Use disposeable gloves and inspect each piece every day for cureness.
When it's dry to the core, it'll break clean in the center. Edible when the center hardens.
Those chips u see in the pics used to be large pieces of steak meat dried to the core. They all shrank from 5 trays to 2 trays.
Richard
Beef slices cured to the core for 3 days in marinades of;
Pepper, garlic, and lemon (left batch)
and
Chilipowder and cayenne (the right batch)
Dried for 50 hours in a dryer to a clean, chewy, and tasty protein nourishment that you can carry in your shirt pocket.
Get the meat dept to make you thin slices ("breakfast thin") of your favorite steak meat. Trim all the fat off with a pair of clean scissors it's easier and safer than knives and cut the pieces out with great ease.
The marinade is made by mixing well 6 cups of hot water and spices use tall soup pots and the lids and chill in your refrigerator for a day before mixing in the meat slices. Use disposeable gloves and inspect each piece every day for cureness.
When it's dry to the core, it'll break clean in the center. Edible when the center hardens.
Those chips u see in the pics used to be large pieces of steak meat dried to the core. They all shrank from 5 trays to 2 trays.
Richard
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