Sunday, January 23, 2011

Jerky made at home

This worked. I got a piece of yearling topside, from Austral meat. Trimmed it and cut it into strips - like the strips you'd cut for a stirfry. Overnight marinade - soy sauce, extra salt, honey, plus some ketjap manis (sweet soy).

Next day when juice is fully absorbed, get it into a dehydrator on full heat. Normally for about 12 hours.

Great quality and really handy for traveling where I HATE getting skinned by eating in restaurants.

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