I usually like to make mushroom jerky but I haven't been able to forage the right mushrooms so I have to resort to beef jerky this time.
I got a huge chunk of beef to slice into thin strips.
The knife really has to be sharpened to get the thinnest strip possible.
I like to use liquid aminos as a way to salt the jerky to bring out the spices that will be added later.
I decided to make a few different flavors. The first flavor will be a chili, garlic, cummin mix of spices. This particular chili is not hot but it is quite flavorful.
The cummin is another flavorful but not very spicy chili. After sprinkling the chili and cummin on both sides of the beef strips I put them on the dehydrator rack.
A cheap hack for other flavors of jerky is to just cover them in existing sauce like A1. It works really well for jerky.
This time I decided to experiment with hot sauce to see if it would create a sort of buffalo jerky. So with A1 as the mild, the chili/cummin as the medium and the cholula as the hot version I'll have a variety to choose from.
I set them to dry for ten hours overnight in the dehydrator.
Now it finally looks like jerky. As it turns out each of the flavors is good. I like the chili/cummin flavor the best. Amazingly the cholula turned out great as a spicy option, next time I may try using Frank's Red Hot as an even spicier version. The A1 was a predictable flavor and reminds me of ordering a NY strip steak at a restaurant lol.
I may also try a test in the future where the beef and mushrooms are blended together to create a hybrid jerky. It will be similar to ordering a steak at a restaurant with a nice mushroom topping.
That's all for now thanks for looking :-)
