- Apr 21, 2014
- 1
- 10
I love Jack Link's beef jerky, regular flavor and jalapeño and but here in the Netherlands it's they don't have the jalapeño flavor, plus they only have little bags which I think are way too expensive.
So I wanted to try to make my own at home. I've got an oven that goes really low to 40 degrees C which is about 104 degrees F. I've seen lots of variations of methods and temperatures and drying times so I was hoping that someone could tell me what the best way is to make my Jack Link-like beef jerky. I don't want crispy jerky, just nice and chewy. And I was also wondering, how come all homemade jerky looks brownish while the commercial jerky looks red? And does the color affect the taste?
Anyone that can help me, much appreciated!
So I wanted to try to make my own at home. I've got an oven that goes really low to 40 degrees C which is about 104 degrees F. I've seen lots of variations of methods and temperatures and drying times so I was hoping that someone could tell me what the best way is to make my Jack Link-like beef jerky. I don't want crispy jerky, just nice and chewy. And I was also wondering, how come all homemade jerky looks brownish while the commercial jerky looks red? And does the color affect the taste?
Anyone that can help me, much appreciated!