Here is the mix I use.
1 KG veni
1 cup Worcestershire Sauce
1 cup Soy
1/4 cup Balsamic Vinegar
2 tablespoons lemon
2 table spoons brown sugar
2 table spoons of hickory BBQ smoke sauce (can get from Binn Inn or spice shop)
1 clove of Garlic
The key part is to put in pan on low heat and heat until sugar dissolves, don't boiler or simmer just till bit of steam rises. stir it so it doesn't burn. If you don't do this it will never taste as good.
Allow to cool, pour over meat, make sure it covered, in fridge for 24 hours, I move the meat about to ensure its all covered during the time in the fridge.
I put in dehydrator on low till I'm happy with the consistency of the dry.
If you like you can add a pinch of curry powder and ginger.
Cheers




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