{"id":7,"date":"2014-11-04T02:47:00","date_gmt":"2014-11-04T02:47:00","guid":{"rendered":""},"modified":"2022-05-30T19:46:50","modified_gmt":"2022-05-30T07:46:50","slug":"meat-vegetable-jerky","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/meat-vegetable-jerky\/","title":{"rendered":"Meat & Vegetable jerky"},"content":{"rendered":"

The original idea for jerky that has vegetables in it as well came from Pantry Practitioner<\/a>.\u00a0We’ve just started making it regularly again and have made a few minor adjustments, so here they are.<\/span><\/p>\n

\"\"<\/span><\/a>Firstly, she uses an Excalibur dehydrator, which comes with nice flat square trays which are easy to line with baking paper. We have a different type of dehydrator, an Ezi Dry, which is round with a central hole. You can buy solid inserts that you can line the trays with. If you need to use baking paper, it will be trickier to cut for this style of dehydrator. (The reason we bought this one instead of an Excalibur is that it isn’t as big, and doesn’t take up as much bench space.)<\/span><\/div>\n
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Because of the different shape, we shape the mix into small, individual, flattened patties, instead of one piece rolled out and marked into squares.<\/span><\/div>\n
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Lastly, based on a recipe from Heidi Jean on the GFCFNN discussion forum I used to frequent, I’m suggesting milk kefir as an alternative to ACV for the marinade.<\/span><\/div>\n
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This makes a large amount of jerky, so feel free to reduce the quantity.<\/span><\/div>\n
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