I think I have my beef mince jerky to a flavour I can live with now , taste is good , but the texture is a little coarse , the commercial packet mixes seem to have some thing in them to make the texture smoother and that makes packing in vacuum packs easier as the coarse sharp bits on my jerky can puncture the plastic
I used the recipe from Bob as the base but have changed it slightly , his recipe was
1 Tsp Rooster sauce(That is what we call Sriracha Hot Chili sauce. Clear bottle with green cap and a white rooster srounded by Gook writing.)
1 TBL brown sugar
2 TBL crushed red pepper
1 TSP Lea & Perrins Wostershire Sauce
1 TSP onion powder
1TSP Garlic powder
1 TSP soy sauce
1 LB (don't know kg)
marinade overnight.
The revised recipe is
5 TBL Rooster sauce(That is what we call Sriracha Hot Chili sauce. Clear bottle with green cap and a white rooster srounded by Gook writing.)
2 TBL brown sugar
6 TBL crushed red pepper
4TBL Lea & Perrins Wostershire Sauce
2TSP onion powder
2TSP Garlic powder
4TBL soy sauce
2 TSP Cumin
2TBL Crushed Ginger
2TSP Quick Cure
2TSP Black pepper
I KG [ 2.2 lb ] beef mince
marinade overnight.
Any suggestions as to what I can add to smooth out the texture ?
My mates who eat jerky love the new recipe and so do I but it seems that for the most part my jerky eating days are pretty much over as I've been told that I have to stop eating red meat due to having Hemochromatosis , they are talking about blood letting in a few weeks on a monthly basis , life just likes playing little tricks on you now and again , but even if I can't eat it much any more I still want to get the texture right , bit of OCD kicking in
David
I used the recipe from Bob as the base but have changed it slightly , his recipe was
1 Tsp Rooster sauce(That is what we call Sriracha Hot Chili sauce. Clear bottle with green cap and a white rooster srounded by Gook writing.)
1 TBL brown sugar
2 TBL crushed red pepper
1 TSP Lea & Perrins Wostershire Sauce
1 TSP onion powder
1TSP Garlic powder
1 TSP soy sauce
1 LB (don't know kg)
marinade overnight.
The revised recipe is
5 TBL Rooster sauce(That is what we call Sriracha Hot Chili sauce. Clear bottle with green cap and a white rooster srounded by Gook writing.)
2 TBL brown sugar
6 TBL crushed red pepper
4TBL Lea & Perrins Wostershire Sauce
2TSP onion powder
2TSP Garlic powder
4TBL soy sauce
2 TSP Cumin
2TBL Crushed Ginger
2TSP Quick Cure
2TSP Black pepper
I KG [ 2.2 lb ] beef mince
marinade overnight.
Any suggestions as to what I can add to smooth out the texture ?
My mates who eat jerky love the new recipe and so do I but it seems that for the most part my jerky eating days are pretty much over as I've been told that I have to stop eating red meat due to having Hemochromatosis , they are talking about blood letting in a few weeks on a monthly basis , life just likes playing little tricks on you now and again , but even if I can't eat it much any more I still want to get the texture right , bit of OCD kicking in
David