posted on Mar, 12 2014 @ 06:40 PM
reply to post by Aliquandro
I was looking at the drying technique more than the actual method of marinating or the cuts of meat because someone might have a box fan and bungees
laying around. Then it's just a matter of getting filters as part of your costs.
We use a counter top dehydrator when we make our own and we always use different methods of marinating than the one in here.
edit on 12-3-2014
by ketsuko because: (no reason given)
Yeah I agree the box fan is clever, but he should mention to maybe shim it up under some bricks (at the corners?) so you get better air flow and can
possibly cut down on the 12+ hr dry time (and set in on a table near a heating vent?). I think 12-15 hrs is insane and the warmer air seriously cuts
the time down. Also if you cut it thin you will drastically reduce drying time.
But hey, I'm addicted to the gourmet quality I managed to achieve after many trials and errors (even though they were still edible mistakes). But my
preference is for thick, chewy and dank meat slathered in rich flavors. The american style jerky is so dry and thin with a basic salty flavor, just
doesn't impress me anymore.
Might be time top try out a new flavor recipe soon. Maybe a Malaysian Hoisin BBQ in tribute to the missing plane.