Monday, 31 July 2017


The latest batch of jerky (and the largest) has turned out to be the best to date.  As mentioned previously, I use just a basic seasoning which includes red wine vinegar to take care of any unwanted lurgies, followed by a liberal dosing of salt.  I then splash over both Worcester and Soy sauce before sprinkling on the dry rub, which is essentially garlic powder, chilli and black pepper.

Dry out overnight and you'll be good to go the next day.

NOTE:  Must pick up some onion powder.

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