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Funny, I just took my very first batch of jerky out of my DIY drier
yesterday. First lesson: more seasoning. I only used salt and pepper.
OH man… watching this at 5AM is a bad… bad idea
Was I the only one who kept seeing chef John’s reflection on the bowl the
whole time instead of what he was doing?
No butcher wants to do that for you. They have to partially freeze the meat
and then set up and clean their slicer. It’s a sure fire way to make your
butcher hate you. Source: I paid my way through college working for a
butcher.
If you and Alton Brown met…my mind would literally explode lol
Could you substitute the smoked paprika and chili for some chipotle powder?
For some reason I can’t ever find smoked paprika here in Sweden.
I literally spend $60 a month on premade beef jerky (don’t even ask). This
may be the best thing ever.
+Food Wishes You should try South African Biltong and Droëwors
I just finished a bag of beef jerky my girlfriend gave me last night. It
was so good, I was literally craving some more all day and was wondering if
I can make my own. Then this shows up on my feed.
…. You just answered my question. It’s a sign. I’m doing it.
So how did the batch you marinated overnight turn out?
What if we don’t have a baking sheet rack?
What kind of cut would you recommend to ask for from the butcher if I were
to try this with turkey?
You should try “bakwa” or the Singaporean style beef jerky. It’s far
superior than any jerky I’ve tried (for my tastes ofc) :))
In Britain nobody says Wustersher sauce for Worcestershire. It`s Wuster.
Thanks for your recipes!
just to put it in perspective
a bag of jack links, about 8-10 pieces: $6.00 (usually more)
package of flank steak, yielding about 15+ pieces: $4.50