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1/2 Photos of Sweet & Peppery Jerky "sludge"
For meat or fish. This mixture will be very grainy and stiff. It liquifies somewhat overnight. My husband and I have been experimenting with this for the past 3 weekends, and this is the recipe we're sticking with! We have done trout and venison, and have used the smoker and the dehydrator. We do very large batches of jerky and store in the freezer in vacume packs. If you like spicy, add the optional red pepper flakes! Cooking time does not reflect the marinating time.
Units: US | Metric
Serving Size: 1 (185 g)
Servings Per Recipe: 4
The following items or measurements are not included: