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For many years I made dehydrated jerky from beef, venison and turkey. These recipes will work with these meats. My wife and I really use chicken as our mainstay for jerky year round. We make on average 5 lbs. a week and carry it to work as the best snack. Over time I have cut as much sodium as possible and utilize jalapenos as the base, for the punch we like in our jerky. My wife used this chicken jerky with other fresh vegetables when she began her diet this year. It helped her stay on track with other healthy items and lose the weight she desired. When cooked correctly this will not be the gooey jerky found in mass marketed product. This jerky is crispy, low on sodium and avoids chemical cures. Try it, we think you'll be pleased.