Reply to thread

Message

<blockquote data-quote="Ulfgeir" data-source="post: 8363811" data-attributes="member: 7015719">Made some beef jerky for this weekend Swedish championship in field archery. Started with almost 450 grams of minute beef..The fruit/berry-drier I had did not produce the temperatur I needed (70 degrees Celsius), so I used the owen. Might have burnt the meat by too high temperature...&nbsp; Ah well, will provide me with some protein druing the competition.For the marinade (all spices were in dried powder form):1 dl of balsamic vinegar1 dl of white whine vinegar1 dl of Kikkoman Soy sauce½ dl of extra virgine Olive oil10 big drops of Blair's Megadeath-Sauce4 spoons of honey1 tablespoon of Cayenne-pepper1 tablespoon of Chili powder1 tablespoon of hot Paprika-powder½ tablespoon of Black peppar (relative coarsely ground)½ tablespoon of Ginger½ tablespoon of Cinnamon powder1/4 tablespoon of nutmegThen I let the meat marinade for about 24 hours in the refridgerator.Then dried off all the meat before putting it in the owen which was set to between 75 and 100 degrees celsius for a bit more than 3.5 hours.</blockquote>

[QUOTE="Ulfgeir, post: 8363811, member: 7015719"] Made some beef jerky for this weekend Swedish championship in field archery. Started with almost 450 grams of minute beef.. The fruit/berry-drier I had did not produce the temperatur I needed (70 degrees Celsius), so I used the owen. Might have burnt the meat by too high temperature... Ah well, will provide me with some protein druing the competition. For the marinade (all spices were in dried powder form): 1 dl of balsamic vinegar 1 dl of white whine vinegar 1 dl of Kikkoman Soy sauce ½ dl of extra virgine Olive oil 10 big drops of Blair's Megadeath-Sauce 4 spoons of honey 1 tablespoon of Cayenne-pepper 1 tablespoon of Chili powder 1 tablespoon of hot Paprika-powder ½ tablespoon of Black peppar (relative coarsely ground) ½ tablespoon of Ginger ½ tablespoon of Cinnamon powder 1/4 tablespoon of nutmeg Then I let the meat marinade for about 24 hours in the refridgerator. Then dried off all the meat before putting it in the owen which was set to between 75 and 100 degrees celsius for a bit more than 3.5 hours. [/QUOTE]

Verification