From here I get many recipes including one for a spicy venison jerky which has become a favourite with friends and family.
Getting some of the more exotic ingredients was interesting such as Chipolte peppers in adobe sauce. Not something that is readily available in downtown Canberra.
This gets shipped up from a Melbourne supplier Monterey Mexican Foods, and Instacure no. 2 from a New South Wales supplier.
The best cuts of venison are frozen slightly for easier cutting. I make the sauce and it marinades for 24 hours, then dried for about 8.
The result is a chewy, smokey with a bit of bite jerky.
No comments:
Post a Comment