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Date: | Wed, 21 May 1997 10:18:18 -0400 |
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I just get a roast and have it thinly sliced. I then cut up the slices
into narrow strips and put them overnight in the dehydrator. I guess you
could do it in the oven if you could find a way to maintain a temperature
of 140-150 (like with the door half open or something), but the dehydrator
is only about $29, so it's worth it.
I was using garlic powder, black pepper, and chili powder, but I found that
I like it ok without it too.
John Pavao
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I have to at least try this stuff. I don't know anything about
drying meat, however. And what sort of meat is good for this?
Is there a special cut of beef that is recommended? Can I dry
meat in the oven, or do I need to buy a dehydrator? How long
does it take, etc.... Do you use any seasonings?
Todd Moody
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