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Garmie’s Beef Jerky recipe

Garmie’s Beef Jerky recipe

Make your own adjustments to seasonings and use quality, organic ingredients when you can of course!. Also, set your dehydrator to ‘jerky’ – 145 to 155 degrees. Depending how thick you make your jerky and how much liquid you add will determine how long to dehydrate. I usually go about 10 hours – overnight. You will have to check your jerky and make adjustments. I bought a jerky maker from BiMart which I really like.......makes it really easy to shape the meat into ‘strips’.
2 lbs. hamburger
2 T Maple Syrup (or less)
2 T Fish Sauce (or less)
2 T Apple Cider Vinegar
3 T Fermented Soy Sauce
1 teaspoon Paprika
1 teaspoon Onion Powder
1/2 - 1 teaspoon Garlic Powder 1 and 1/2 teaspoon Sea Salt
Water - maybe 1/4 cup or less