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Home Cooking 7

Beef jerky

thinks too much | Dec 20, 200602:29 PM

I'm just finishing out my holiday batch of beef jerky, and realizing I'm pretty much in a rut for a recipe. I use soy sauce, balsamic, shaoxing, fresh garlic and ginger and a dash of hot saucs. Every batch changes a little (this last one was very gingery), but it's always teriyaki of some sort. Anyone else have suggestions for other flavors?

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