Well now trading Guzzi parts for jerky. Win/win!
Todays jerky, Ghost pepper
2 - Eye of rounds trimmed and weighted out to 9.04lbs
2 - Cups lite-soy sauce
2 - Cups of Worcestershire sauce
1 - big palm full each black pepper and crushed red pepper
19 - Ghost peppers + whatever shake was in the bag. If I had more I'd have added about 40 of them
1/2 cup or so of Franks hot sauce
1/2 cup honey
10.34g of cure # 1 (1.1g of cure per pound of meat 1.1 x9.04 = 10.34)
Eye of round trimmed and cut in 1/2. This is one EOY the other is in the fridge staying cool while this one is prepped.
Eye of round halves weighed to calculate cure
Eye of round cut into 3/4" slabs
Then sliced into 1/8" to 1/4" strips
Cure #1 weighed out
Marinade assembled and cure #1 added. Stir well.
Pour over meat slices and mix well by hand. Might I sugges using gloves. Then cover and into the fridge until tomorrow morning. I will re-mix the meats at least one more time most likely twice more before the get dehydrated.
