food Fade's Beef Jerky
- Thread starter FadeToBlack
- Start date
Well a few of the thin slices are done and I couldent resist to try them.
Wow, it tastes better than I had even hoped for.
The bonnet flavor of the Motouk's really stands out with perfect heat.
Best tasting that I have made personally.
Will post pics when batch is done.
Wow, it tastes better than I had even hoped for.
The bonnet flavor of the Motouk's really stands out with perfect heat.
Best tasting that I have made personally.
Will post pics when batch is done.
And here it is in all its delicious glory!
Moooooooo!!!
Moooooooo!!!
Wow, looks great! Can you cut a piece so we can see the innards?
Doesn't that cut have too much fat for jerky? Well maybe you'll eat it fast or keep in fridge.
Doesn't that cut have too much fat for jerky? Well maybe you'll eat it fast or keep in fridge.
Moy, what you see in the pic is the oil from the fat thats melting out.
I drain that off with paper towels after it cools down. I try and
remove as much fat as possible because its the first thing to go bad
if kept to long.
As far as the flavor, I think its out of sight!
The heat is a little less intense than expected, but probably enough for the average person. But like i say it has very nice Bonnet flavor.
Only changes I make next time is double the hot sauce and some more cloves of garlic, otherwise its perfect for my taste!
Innerds
I drain that off with paper towels after it cools down. I try and
remove as much fat as possible because its the first thing to go bad
if kept to long.
As far as the flavor, I think its out of sight!
The heat is a little less intense than expected, but probably enough for the average person. But like i say it has very nice Bonnet flavor.
Only changes I make next time is double the hot sauce and some more cloves of garlic, otherwise its perfect for my taste!
Innerds
love the look of it.......the oil from the fat makes sence.....I use extra lean meat so i no no fat in my meat at all.......It's ok if you plan to eat it in a few days but if you want to use curring salt and have it last a while then the fat will make you really sick cause it goes rancid.
that jerky looks great, much tastier i'll bet than the supermarket pack i've just finished.
...no MSG or artificial anything in yours, just pure flavour-lovely!
...no MSG or artificial anything in yours, just pure flavour-lovely!
http://www.thehotpepper.com/blog/17/entry-24-beef-jerky/
I had mine cut real thin between 3-6mm i think thats 1/8" to 1/4" roughly.
The reading that I did said fat in the meat was bad as it makes the taste bad and also makes it go bad fast.
I still have half a tub of naga jerky left... it's so nice
I had mine cut real thin between 3-6mm i think thats 1/8" to 1/4" roughly.
The reading that I did said fat in the meat was bad as it makes the taste bad and also makes it go bad fast.
I still have half a tub of naga jerky left... it's so nice