I make awesome beef jerky,but I am always trying new flavors.Has anyone tried adding whisky,or do you know if this will work or taste good.
when I make my stuffing I always make alot and I freeze it is zip lock storage bagsI use it later with chicken or defrost and add diced apples for pork dinners - I have been freezing it for years.
NoYour stuffing will come out too soggy when you defrost.
BEEF JERKY 4 pounds lean beef, sliced into 1/4 strips 1/2 tsp hickory or mesquite smoke flavoring 1/4 cup soy or teriyaki sauce 1/4 teaspoon salt 1/4 cup Worcestershire sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp cracked black pepper pinch of cayenne pepper 2 tablespoons molasses or brown sugar (optional) 1/2 cup barbecue sauce or ketchup Choose lean beef only, as fat goes rancid when making jerkyRemove all fat from meatBeef top round, flank steak and rump work wellTo make jerky that isn't hard to chew, slice across the grain no more than 1/4 thick and don't overdry it.
Yes you can and I haveFreeze in portion sizes you will use in one mealFreeze in small air tight container or wrap in plastic wrap, freeze for 6-8 hours and put into Ziploc bag, push as much air out of the bag as possible It is best to defrost the stuffing before usingDepending on the recipe you used, your stuffing may be a bit more soggy, but just bake it in a preheated 350 degree oven for about 20-30 minutes and will be fineI often just make small burger size patties and fry them up or use it for a hash with any leftover vegetables, chopped leftover turkey and leftover vegetables.
