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Pittsburg, Kansas | Some of you deer hunters are probably old hands at making jerky. But it is a new experience for us. Got the first batch done and it tastes really good. Wife tried 5 different flavors on 5 racks and all were good but we both liked the coffee (2 oz espresso to 1# beef) and Balsamic vinegar the best.
They all had basically the same base spices with the additional flavorings added.
We need about double the salt next time and a little more spice.
But all in all, for our first try, turned out very edible and delicious.
We used ground beef we had on hand from a half beef we bought. I am guessing about 80-20. We have seen numerous Youtube videos suggesting very lean hamburger. We had a little grease accumulation on the bottom but not bad. Wife suggested we buy 90-10 for next batch.
Any suggestions, experiences?
Edit: the white stuff is cooked dehydrated chicken wife uses to make chicken flour as a replacement for wheat flour for our low carb diet.
Edited by John Burns 5/6/2024 10:24
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