Re: Re: legal jerky recipe?

[Guest guest]

I just salt and pepper the meat really good and sometimes garlic powder on my meat before I dehydrate it. It always tastes good. Katy

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[Guest guest]

That's what I do too. 's pretty picky and he likes it. I always have some of a Deen's House Seasoning (salt, pepper and garlic powder) made up and I put that on it.

Here is the recipe...

House Seasoning:

1 cup salt 1/4 cup black pepper 1/4 cup garlic powder (homemade)

Mix ingredients together and store in an airtight container for up to 6 months.

Take care,

Kim H.

husband, , CD 1999

SCD 2002

Re: Re: legal jerky recipe?

I just salt and pepper the meat really good and sometimes garlic powder on my meat before I dehydrate it. It always tastes good. Katy ____________ _________ _________ _________ _________ _________ ___ Get everything you need to hook up your own wireless network by clicking now!

[Guest guest]

At 08:37 PM 9/28/2008, you wrote:

I'm looking for one too! Let me

know if you find something.

Jerky is typically meat coated with salt and some kind of

flavoring.

When I make ground meat jerky (or snacking sticks), I usually use one to

two teaspoons of dried seasoning and one and one-half teaspoon of salt

per pound of ground meat. This is mixed with some water and then kneaded

into the meat, kind of like one used to knead grain-based bread dough.

If, when dried, you find this mixture too spicy, obviously, use more meat

in proportion to the spice. You can decrease the salt a bit if you plan

to store the snacking sticks in the freezer. (Salt prevents spoilage. If

these are to be emergency rations where you anticipate not having power

for several days, I would recommend increasing the salt.)

I have done the same thing with very thinly sliced eye of round

(partially freeze the round, then, with a VERY sharp knife, cut it into

wafer-thin slices), spray the slices with a little water and then

sprinkle the seasoning evenly over them. And dry.

I use an Excalibur 9 tray dehydrator and usually lay my jerky slices out

on the tray, spritz with the water (which holds the spices on until they

can attach to the meat), then lay the tray over an oven liner pan to

sprinkle on the seasoning. That way, any seasoning that falls through can

be brushed off the liner pan and back into my seasoning

sprinkler.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund