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Chile-head beef jerky #2
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    Chile-head beef jerky #2

    I like Tapatio as the hot sauce ingredient for a jerky marinade. There's acetic acid in it, but it doesn't come through as a heavy flavor in the sauce itself, and isn't noticeable in the finished product. I use it with soy sauce and granulated garlic (fresh garlic if I know I'm doing this a day in advance). It's great stuff for jerky.

    If you're making jerky in something like a water smoker (sans water) it also has another use. Make extra, and pour over a rack of 'dinosaur-bone' beef ribs. I like to do this so that I don't end up eating half the jerky. Something about long exposure to that aroma. I just *have* to eat something out of that smoker.

    From: Greg Metcalfe
    Posted By: Greg Metcalfe
    Post Date: Sun, 26 Oct 1997

    *BACK TO SNACKS*







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