|
...and it took a blue ribbon a couple years ago when I entered it in the fair! :bounce:
Inexpensive strong dry red wine (burgundy or chianti...chianti is my preference) balsamic vinegar- a few splashes Lee and Perins Worcestershire sauce (gotta be L & P) a few splashes Summer savory (optional) a pinch or so Fresh-ground black pepper - not a lot...just enough to pull it all together I don't use salt, but you can if you want to...just keep in mind that drying is going to intensify flavors, so a little dab'll do ya.
You want enough wine so you can have all the meat covered (squooshing it down is OK), and then add the flavorings until the flavors taste balanced to you.
either beef or venison (venison for preference) cut into strips about 1/4 inch thick. Soak the meat in the liquid at least overnight (I've let it marinate as long as two days)...then lay it out in the dehydrator on the highest setting. You'll know when it's done. :9
Something I've discovered with a dehydrator...if you think stuff you're drying is done, but you're not sure, turn the machine off and let whatever you're drying cool off. THEN check it. Chances are it IS done.
I've sent venison jerky to my relatives who don't hunt or have buddies who do so. This can be a real treat and very big beans...some of the War on Christmas food catalogues that list venison jerky want an arm, a leg, a gonad and your firstborn for it. :yoiks:
|