>>>Why couldn’t you boil it in jerky sauce and then dry it?<<<
Sure could... Just that I wanted to store it for use in soups, stews, casseroles, etc. and the spiciness of jerky sauce wouldn’t necessarily compliment all the dishes.
Guess I’m kind of a naturalist... One of those who really enjoys the flavor of the meat instead of spicy sauces. Never could figure out why some people take a heavenly tasting steak and then put so much steak sauce on it that you couldn’t taste the meat if they tried. LOL
I never liked my bacon extra crispy either - as a youngster, I always liked to ‘chaw’ on a piece for an hour or two, parking a wad in my jaw to getting all that great flavor out of either the smoked or sugar cured thick sliced bacon - right off the slab. Even liked the tough rind too.
Oh the pleasures people miss today...
Never could figure out why some people take a heavenly tasting steak and then put so much steak sauce on it that you couldn’t taste the meat if they tried. LOL<<<
Agree on steak sauce, never understood it an catsup, so did not have it on my table.
I do have a problem with stove top meats, all I taste is blood.
But run that same piece of meat across a fire pit, and it is good.
I was never into using charcoal briquettes, used old trees to cook with.
But then I am not a jerky fan...it was just a thought.