Stupid Jerk

on Sunday, March 6, 2011

I've made beef jerky a few times thus far, and now that I'm toting my bindle to work for food, I think I may make jerky more often.

I have been using the same beef cut I did my recession roast beef piece about... anybody have any interesting tips or tricks for making jerky with a dehydrator or similar? The marinade/spice rub is what I'm curious about.

I'm thinking something Korean inflected, or Biltong-style stuff.

Please help me make the trip to Carson City with my string of horses intact...


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