Beef jerky, pemmican, or dried is a large, nutrient-rich, portable snack treat is preferred, and at school, on, go camping, hiking or simply do it all! It consists of a few simple ingredients such as meat such as beef, chicken or turkey and spices that contain salt, pepper, spices, marinades and other liquid flavorings. It is also easy with a food dehydrator that dries out the meat on the heat of the dryer and the air flow.
Shots can be madeseveral types of meat. Meat common are the property of dehydrated beef cuts such as flank or round steak, pork, chicken and turkey. In the production of meat dried in a dryer, it is important to use lean meat. Too much meat fat can prolong the drying process and lead to rancid during storage.
A gun shots, shots can make the machine very simple. The gun is a kitchen appliance to extrude raw beef into thin strips of flat land for themselves or roundDehydration in pemmican. These devices are made to keep ground beef. Most of the meat in a series of gun shots earth is round or lean ground beef or extra lean beef like. Ground pork, chicken or turkey can also be used.
Follow these simple steps to make beef jerky shots with a pistol and a dehydrator:
Mix a pre-spice seasoning per pound of ground beef. Or alternatively you can use your own spice mix salt, pepper and other season to your taste. Mix together the ground meat and spices. Fill the gun to the ground beef. Jerky keep guns in general, for one and half pounds of meat. Press the handle gun or trigger to extrude the meat on dehydrator drying trays. These devices typically have a number of nozzles of different sizes, able to extrude strips of meat with different thicknesses. Drain the meat between 145 to 150 degrees Fahrenheit. Try to see the dried meat when it is finished. TheDried meat should be flexible and not brittle. Shooting takes place when a test piece cracks at the edges, but does not break when bent.
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