Dehydrating Lean Lamb Jerky
Автор: NewEnglandMTNcat
Загружено: 2013-04-10
Просмотров: 5098
Описание:
The cut of lamb used is "boneless chop" which I think showed up just for Easter. I'd never seen it before. It is extremely low in fat, and certainly doesn't come from the lamb "loin chop", which is that highly expensive and over-rated cut that is mostly bone, fat, and just maybe two bites of meat. I hope they sell this cut again!
Notes on preserving for storage: The final product seems to be the right texture for vacuum seal, I'm guessing, as it remains just as lightly pliable if stored in the fridge as in the freezer, indicating all the water is really gone. Five hours at 155 degrees F (under my low humidity and close to 1/8th inch slice conditions). I'd certainly trust this for a week-long camping/hiking trip without refrigeration. Vacuum-sealed, I'd expect longer of course.
PS, the more salt you add, the more preserving abilities you'll get.
Please give me feedback below. I'm new at this, and everything will be considered. And do subscribe ;)
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