When slicing meat for jerky, slice it thin. Otherwise it doesn't dry out correctly. Which then leads to having to bake it in the oven at 390 for about 30 minutes to kill off anything living in it and to properly dry it out. After it spent 12 hours in a dehydrator. And I'm still a bit suspicious of whether or not I should eat it. It looks and feels like jerky. It breaks apart like jerky. However food borne illnesses are a thing and I'm not sure I've avoided them entirely.
Food science friends, please advise.
Other thing I made the other day as Peppa Sauce.
Peppa Sauce is apparently a Southern Staple. It is hot peppers in vinegar. That's it. I had hot peppers and apple cider vinegar, and garlic. My husband likes spicy things so I figured why the heck not and thew a bottle together. Specifically a fancy bottle.
This fancy bottle
I found the recipe (such as it is) here: http://ourdailybrine.com/southern-pepper-sauce-recipe/
The changes I made were:
Apple cider vinegar instead of white wine vinegar (I'm on a budget I had to work with what I had)
A mix of Bird's Eye Peppers (7 or 8 of them), Jalapenos (about 10) and some whole dried red peppers for color (a handful 'cause they're wimpy). I cut each pepper in half so the vinegar could get to all of the rind, and left the seeds in for added burn. I also tossed in about 1 tsp of minced garlic and Husband wanted ground black pepper added because he likes black pepper and we didn't have whole pepper corns.
It's been sitting on my counter for two days now. It has opinions. It would like to share these opinions with you. Mostly by clearing out your sinuses when you sniff it. I wonder how it'll taste.
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