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Joined Date: Aug 03, 2010
Reviewed Chicken Cacciatore
"Great Recipe ! I added Monterey Jack 3oz sliced and Parmesan 4 tbsp"
Reviewed Beef Jerky
"Nice flavor, however cooking time and temp needs to be 1.25 hrs @ 200 degrees for moist jerky and slightly longer for dried effect, you should always bring jerky temps above 165 degrees!, using tooth picks and hanging from oven racks with enough space between meat works very well, just remember to cover the bottom of the oven with tin foil to prevent drips. you can use a seal a meal for much longer storage times especially if you can freeze the air tight bags, I have had success with jerky stored for many months, I just made 10+ pounds of beef, deer and moose, I send these to my daughter for protein snacks while she attends law school in New York