>>8417788
>>8417937
>Drinking from the filter bubble.
>>8417788
Certain gas stations in small towns will sell you classic jerky.
If you want to make your own ypu may need a smoker.
>>8417788
In it's elementary form, it's salted thin (1/8") lean strips of red meat dried to a point of firmness where you can bend it without breaking. You can expand on it by adding garlic, dried pepper and other spices. You can also marinade it in a liquid spiced saline solution. How do you dry it? Ideally hung on racks in a clean, sunny, air protected from insects. As an alternative, an oven set at it's lowest temperature or a smoker set at 140F.
>>8419973
I got a dehydrator for Christmas so I am using that and looking for tasty recipes, I also grow a lot of different variations of chilies so looking for a nice recipe to match various habaneros/bhut jolokias/birds eyes and trinidads.
>>8420240
I live in Australia in the tropics, extremely humid so unfortunately dry hanging doesn't work, I had to resort to getting a dehydrator.
The last batch I marinated in generic chili powder, Worcester sauce, chili flakes, cumin, garlic powder, water and some other spices I have forgotten.
>>8420296
>in a humid envronment.
I live in the US south so I understand. But I would use true chili powder like ancho or chipotle and skip the cumin. I like to keep these kind of things simple, because the flavor should really be the meat. I would also do a half and half soy sauce worcestiershire sauce if I were to do a wet marinade. But truthfully, I prefer a dry salting.