ditto on JimmyJ's advice.
45 years and counting and I finally got it through my head that there are only two rules for living with Eve's daughters.
1. If mama ain't happy, ain't nobody happy.
2. See rule #1 for all other situations.
Just remember why you love her and make it better...
I purchased a few new toys for marinating and slicing based on some of the suggestions that you guys gave me.
I found these at the local Ace Hardware, 1/4" square and 3/8" x 5/16" rectangular brass tube. Ends wrapped with High temp electrical tape. Edges and...
Better too long than too little time. If you mixed the brine / marinade according to the directions then the Nitrite concentration in the meat will reach equilibrium with the brine after x number of hours and stabilize there.
Some friends of mine make Jerky for traveling. I asked them for their...
Yeah, Stayhot I expect you're right.
At least there's an electric outlet out on the front patio.
Right now the bride has me focused on doing my Sched C so she can fill in the other forms for our friends at the IRS
. Yeah, I REALLY LOVE filling in Gov't forms.
Oh, well. If mamma ain't happy....
Right out of the dehydrator.
Yeah! Excellent! Beef flavor with just a hint of Salt and Sweet. I see why you like this recipe, it came out excellent. (write up and Pics below)
The only downside is that my wife really didn't like the smell from the Fish Sauce while it was curing...
Interestilg. So the fully dry, as almost 0% water content was the old time preservation method. The "bends but don't break" standard is for modern eat off the shelf "truck stop" jerky. Eh?
OBTW, do you ever make Pork jerky? I see more good sales for lean pork than for good lean beef.
I re-hydrated the beef with a few spritzes of hot water so they are more like typical Jerky. I'm going to eat it; but it's not a recipe I want to repeat without some adjustment.
First thing I noticed is that I used way too much salt. Probably the salt in the cure and the tenderizer would have...