Diamond Paws
Rumour's Real Jerkies
Ingredients:
Big cut of beef or liver with all fat cut off
Mixing:
Cut into thin lengthwise strips. Place in a glass bowl, grate a few cloves of fresh garlic over or ginger or both. Cover with a cup of low sodium teriyaki sauce. You may water down with some ACV if you are doing a big batch. Marinate overnight, turning if necessary. Next day, put oven on lowest setting. Drain and pat dry the jerky strips leaving lots of globs of garlic and ginger on them. Place on baking trays in the oven --double layered baking sheets cook faster. I put on Parchment paper for less clean up. Prop oven slightly ajar with a wooden spoon to let moisture escape. Turn after an hour and pat dry again if necessary. Cooking time will vary on how dry or rubbery you like the strips and how thin you have cut them. You can also make these in your standard dehydrators. Will keep in the fridge for a couple of weeks and you can also freeze them
author unknown
* Site best viewed with Internet Explorer 5.x or better in 800x600 screen resolution with Javascript on *
Copyright © for Diamond Paws. All Rights Reserved. Nothing on this website may be copied or reproduced without the written permission of Diamond Paws. This also includes our images/videos on Sony's Imagestation.com & Kodak's ofoto.com websites