Oh this comes at just the right time! I mentioned the other day that we now have a dehydrator. Chick peas are next on my list. I did end up doing some beef jerky and it was great! Oh, and it turns...
Oh this comes at just the right time! I mentioned the other day that we now have a dehydrator. Chick peas are next on my list. I did end up doing some beef jerky and it was great! Oh, and it turns out we have some Bush's Chick Peas, which they rated highly. Yay! I'll let you know how they turn out in 18 to 22 hours.
OK, I tried it, but rather than dehydrating them, we air-fried them. They turned out great! I used the recommendation to let them dry at room temperature for 1-2 hours before cooking them. I think...
OK, I tried it, but rather than dehydrating them, we air-fried them. They turned out great! I used the recommendation to let them dry at room temperature for 1-2 hours before cooking them. I think that helped. When I've made them in the past, about half of them came out soggy. But the Bush chickpeas were quite tasty.
I looked up various recipes and they all said to use Worcestercher sauce and soy sauce with a little bit of honey, so that's what I did. I've been having some issues with garlic lately, so I...
I looked up various recipes and they all said to use Worcestercher sauce and soy sauce with a little bit of honey, so that's what I did. I've been having some issues with garlic lately, so I didn't use any. However, I think I may be over that now. We'll see. I have some experimenting to do.
Haven't tried salmon yet. Do you recommend a particular type? Atlantic? Coho? Something else?
Yeah, I wouldn't get too hung up on following marinade recipes exactly as they are written. IMO one of the joys of making jerky yourself is that since it's pretty forgiving you can safely...
Yeah, I wouldn't get too hung up on following marinade recipes exactly as they are written. IMO one of the joys of making jerky yourself is that since it's pretty forgiving you can safely experiment with ingredients, and tweak the flavors to your particular preferences, or to satisfy your cravings at that exact moment. :)
And I have had cured, smoked and jerkied salmon of pretty much every variety, since it's one of my absolute favorite things... and TBH I have never really noticed all that much of a difference between the various species. Yes, there is some minor size/taste/texture/color/fat content differences between them, but overall they are pretty much the same. So I would say just go for whatever piece of salmon looks best to you at the time you go to buy it. :P
Oh this comes at just the right time! I mentioned the other day that we now have a dehydrator. Chick peas are next on my list. I did end up doing some beef jerky and it was great! Oh, and it turns out we have some Bush's Chick Peas, which they rated highly. Yay! I'll let you know how they turn out in 18 to 22 hours.
OK, I tried it, but rather than dehydrating them, we air-fried them. They turned out great! I used the recommendation to let them dry at room temperature for 1-2 hours before cooking them. I think that helped. When I've made them in the past, about half of them came out soggy. But the Bush chickpeas were quite tasty.
What flavor did you go with? My fav is garlic black pepper. And did you try to make any salmon jerky yet? ;)
I looked up various recipes and they all said to use Worcestercher sauce and soy sauce with a little bit of honey, so that's what I did. I've been having some issues with garlic lately, so I didn't use any. However, I think I may be over that now. We'll see. I have some experimenting to do.
Haven't tried salmon yet. Do you recommend a particular type? Atlantic? Coho? Something else?
Yeah, I wouldn't get too hung up on following marinade recipes exactly as they are written. IMO one of the joys of making jerky yourself is that since it's pretty forgiving you can safely experiment with ingredients, and tweak the flavors to your particular preferences, or to satisfy your cravings at that exact moment. :)
And I have had cured, smoked and jerkied salmon of pretty much every variety, since it's one of my absolute favorite things... and TBH I have never really noticed all that much of a difference between the various species. Yes, there is some minor size/taste/texture/color/fat content differences between them, but overall they are pretty much the same. So I would say just go for whatever piece of salmon looks best to you at the time you go to buy it. :P