Subj : Re: Chicken jerky To : Bj”Rn Felten From : Dale Shipp Date : Tue Jul 19 2022 01:21:04 -=> On 07-18-22 19:45, Bj”rn Felten <=- -=> spoke to All about Chicken jerky <=- I have never made jerky, but we have used a dehydrator for a variety of uses. BF> Ingredients: BF> Two medium sized, frozen chicken breast BF> 30 g soy sauce BF> 30 g oyster sauce BF> 15 g honey BF> 1 clove of mashed garlic BF> 5 g liquid smoke (optional) BF> (30 g is appr. two tbsp and 5 g one tsp) That sounds like too much liquid smoke to me. We have liquid smoke, and it can quickly cause an acrid taste in food if used too much. If you have made this, let me know how it came out -- and whether you should have cut the amount down to one gram. BF> With a mandolin, set at 3 mm, slice the frozen chicken BF> breasts with the shortest side first. You may need to use a BF> glove, it's cold... Keep the slices in order. With the grain or across the grain? <> BF> Unwrap the package and place them, without removing the BF> marinade, on a dehydrator rack and then run them at 65C for BF> 12 hours. If I did my calculations right, 65c = 149f. Gail did a number of types of recipes at about that level and things worked out right. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Sour Cream/Dill Sauce for Salmon Categories: Tested, Easy Yield: 4 Servings 1/2 c Sour cream 1/8 c Mayonnaise 1/4 ts Salt 1/8 Pepper 2 ts Dry dill (to taste) 1/2 tb Drained capers - chopped 1/2 ts Lemon juice Can cut in half if need be. Combine all ingredients in small bowl. Mix well. Refrigerate until ready to use. Tested many times with baked salmon, panko crusted salmon, broiled salmon. Nice change from a tartar sauce for salmon. Would work for other fish as well. Signature recipe from Food.com 10/3/2012 MMMMM .... Shipwrecked in Silver Spring, Maryland. 01:32:21, 19 Jul 2022 ___ Blue Wave/DOS v2.30 --- Maximus/NT 3.01 * Origin: Owl's Anchor (1:261/1466) .