[at-l] Advice for a Jerk(ie)

[orangebug74@yahoo.com (Orange Bug)]

Well, I sliced it real thin and salted it. It had been marinated in
spices and olive oil overnight, hence I am sure I've got lots of oil in
it. It is crispy but shiny on the bottom - much like Curtis. 

I've wrapped it in paper towels and set out on the porch at 32*F. I
plan to freeze it in ziplocks until use. Mrs Bug said it tastes like
bacon, and to keep Bumpass's dogs away from it.

Bill...

--- kahley <kahley7@ptd.net> wrote:
> The wet is probably expelled grease.  Blot it with a paper
> towel cause the grease goes rancid before the meat.
> If it was marinated for cooking and not for jerky making
> ie sliced thin and dunked in a fairly salty  solution, and
>   has spent time "sitting out", I'd keep it in the fridge
> till eatin time.  Of course I always do that with homemade jerky.


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