I did a really nice Christmas jerky once. With Turkey, orange, cranberry, cinnamon, nutmeg and a hint of cloves (but a couple in the other spices and left it over night then wipped then out before I made the wet marinade. I also made some tuna jerky and it was really nice but dried that hard that it was like eating glass
Slightly off topic but does anyone use Japanese Bonito flakes? It's usually skipjack tuna, dried and very finely shaved. Its great in stocks and stews.
Slightly off topic but does anyone use Japanese Bonito flakes? It's usually skipjack tuna, dried and very finely shaved. Its great in stocks and stews.