dash 2 said:1 T. fresh black pepper (Sorry Geeme. Your thread, my jerky! )
I let it marinate for about 12 hours, and in it goes at 155F. There's nothing like the smell of a dehydrator full of soon-to-be jerky! I know what I'm having for breakfast!
We have wild rabbits in our yard most of the time, no way they'd yield 5 lbs. of anything, let alone belly flaps. Are you talking about from one rabbit or multiples? Definitely need pics of that jerky, regardless!hot stuff said:Personally I like making rabbit jerky. Butchered rabbit has what is known as belly flaps. It would be equivalent to the brisket section of beef. But not a whole lot you can do with it. I cut it into strips, about 5lbs of it. Then I soak it for a week with a cup of soy, a cup of water, 1 tbs of Butch-T powder, 3 tbs. salt 3 tbl powdered garlic and a pureed onion. Then I put it in my excalibur until it reaches the dryness I like. My nephew loves it.
TNKS said:Yall dare get truly adventurous try simple 50/50 salt and pepper on your meat for outstanding real deal jerky
I live and breath jerky made from assorted meat proteins here,we process 100lb dried weight every year.
If you can appreciate a good steak without sauce youll love "true jerky",anything else is Jack O Links
said every Yankee north of the Red River . . . . . .hot stuff said:Pepper is an important ingredient in jerky as it serves to preserve the meat and keep away certain nasties.
HopsNBarley said:I reckon I'd like to try me some of that "true jerky" stuff.
Excuse me? Who you callin' Yankee. My family was one of the founders of New Orleans. I have 4 ancestors who fought for the CSA and I am a proud member of the SCV. Deo Vindice! Pbsssst!TNKS said:Black pepper is a bark "wood"
Please explain . . . . . . . ?
said every Yankee north of the Red River . . . . . .