Roger Stillwell asks:
> What kind of spices have you had good luck with when
> making jerky?

The one I've been enjoying the most is celery seed.  Recently we've been
making most of our jerky out of coarse chilli grind beef and forming it
into a rough cookie shalpe not very thick.

By using the ground beef you can work (or inbed) the various spices and
herbs into the meat which makes for some real good flavours.

We pick a roast, and the butcher trims any fat off & grinds it right then
and we start the dehydration process right way when we get home.

Doing it with ground meat, also allows us, to do a variety of flavours at
the same time by mixing, spicing and forming in smaller quantities.

Grant          [log in to unmask]

PALEOFOOD---> Hunter-Gatherer Lifestyle following "NeanderThin"
LC-DIABETES--> All carbohydrate counting diets for Diabetes control
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