- May 13, 2016
- 14
- 11
I have made several batches of jerky
oven method. They are usually strips.
How do I make the thin dryer style jerky
sold in stores?
Attach photo is example of thickness and
texture
Is it still london broil? If I pound with meat
Mallot doesnt it have that texture pattern from the mallot?
Dont really care looks
Just like the thin dryer texture and
Taste
How do they get it to not taste like soy sauce
But still use soy sauce.
Thanks!
oven method. They are usually strips.
How do I make the thin dryer style jerky
sold in stores?
Attach photo is example of thickness and
texture
Is it still london broil? If I pound with meat
Mallot doesnt it have that texture pattern from the mallot?
Dont really care looks
Just like the thin dryer texture and
Taste
How do they get it to not taste like soy sauce
But still use soy sauce.
Thanks!