Recent content by akila324
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Ghost pepper beef jerky
I am looking to try making some ghost pepper beef jerky, but I am not sure how much to use since it's so hot. Does anyone know or have any tips for making jerky with ghost pepper? I usually make my batches with about 2 to 2 1/2 lbs of London broil steak. Thanks for any info ! -
Arroz Mexicana, This is the Classic Mexican Rice
Looks delicious! Will definitely need to try this! -
Long time jerky maker, but still have some questions - Slicing, curing, marinating time, food safety
About the jeky sales business.. I would live to do something like that, or at least start out with a vendor cart and go from there. Right now I just sell batches here and there to friends, but have a lot of orders so with my full time job it's like I have 2 jobs lol! Love it though..- akila324
- Post #9
- Forum: Making Jerky
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Long time jerky maker, but still have some questions - Slicing, curing, marinating time, food safety
I slice my jerky by hand, haven't found a slicer that I quite like. I'd prefer the slicer that attaches to the counter, slices about 1/4 thick. Anyone have one? If so do you like it? I prefer using London broil for the beef jerky since its thicker, that way when it's done it doesn't look like...- akila324
- Post #8
- Forum: Making Jerky
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HI from Colorado!
My name is Erika, love BBQ and am new to smoking so I want to learn as much as I can and I appreciate the help and tips :)
