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drying New Batch o' Jerky

Caustic Casey

Caustic Casey

Just tossed 9 lbs of meat in the marinade- jerky in the Excaliber tomorrow night!
Tossed a heaping pile of dried peppers from this years crop into the mix...
We'll see what happens!
:)
 
What sort of marinade are you using? and what sort of chillis?

Sounds like it could be a little warm...:cool:
 
I'm using a blend of Cayennes, Tabascos, and Habaneros.
Marinade is:
2 Tsp. Sodium Nitrite
1 heaping Tbs. Lawsons seasoned salt
1 Heaping Tbs. Kosher salt
Ground black pepper
1/2 cup soy
1/4 cup worcestershire
beer
garlic salt
"Da Bomb" beyond insanity hot sauce
dried oregano from the garden
lots of the dried pepper flakes
4 smoked habaneros, ground up in the cuisinart.
I think that's it....
I kinda "wing it".... so all measurements are approximate!
:lol:
 
Sodium nitrite, Ya!!!! Nitrate is for dry curing or long term curing/drying, nitrite is for normal low temp cooking or dehydrating.
We need some pics of the jerky!
 
that's a good looking recipe CC. what does the finished product taste like? you've got a bit of liquid in there, what was your drying time?
 
chilliman64 said:
that's a good looking recipe CC. what does the finished product taste like? you've got a bit of liquid in there, what was your drying time?
Click to expand...

So far about 7 hours @ 145 deg. in the excaliber.
I'll keep you posted....
 
Maybe he put too much Da Bomb in there and it gave him a stroke... (God, I hope not, if it did I was only kidding:shocked:)
 
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