chuzps
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Jerky on ParchmentJust a note to say that drying jerky on parchment paper, laid onto a cookie sheet, works very well. The paper wrinkles and the meat curls, so that air circulates and dries the meat uniformly. Clean-up is a breeze! Much better results than using a rack of any kind. I'm finally seeing jerky as a quick and easy prep.
I follow standard instructions otherwise. (I am just thin-slicing very lean red meat and immediately putting it out on the paper, which is laid onto cookie sheets. No seasonings. I dry it in an oven at the lowest possible heat, about 110-120F, till crispy, with the door propped open.)
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