Meat Here - Chilli flavour 30 g
Spices If you want to add some spice to your meat, our chilli mix is perfect for you. It's not a killer, so don't worry. Before drying, just dust the meat a little more and that's it.
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109,-
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Warranty 24 months
Code:
SPTmah0028
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Meat Here - Chilli flavour 30 g
109,-
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Meat Here - Chilli flavour 30 g
Spices for dried meat Meat Here
Chilli, 30 g
The chilli-flavoured Meat Here jerky seasoning adds even more flavour to the meat. Just sprinkle the thinly sliced meat after marinating with the spices, which are packed in a 30 g tin box, before drying.
Pleasantly spicy
The spice for dried meat Meat Here is pleasantly spicy. Use approximately 8 g of spices per 1 kg of meat. It is made up of pure chilli, but is free of ethers and glutamates.
Key features of Meat Here - chilli flavour seasoning for dried meat
- Chilli flavoured jerky seasoning gives the meat an even better flavour
- Just sprinkle the thinly sliced meat with spices after marinating before drying
- It consists of pure chilli
- It's free of ethers and glutamates
- Meat Here spices are packed in a tin box weighing 30 g
How to prepare dried meat using Meat Here seasoning
- Slicing: Clean and process the meat first. Then cut it into small and thin pieces.
- Spicing: Before marinating, season the meat with the basic seasoning mix. Use 20 g of spices per 1 kg of meat.
- Marination:Put the meat in a bowl and add soy or worcestershire sauce, you can also add apple cider vinegar. Let it marinate for at least 12 hours.
- Flavour: Remove the meat from the jar, drain the marinade and place it in a bowl. Add chili-flavored spices or other flavors. It is advisable to use 8 g of spices per 1 kg of meat.
- Drying:You can use a fruit or oven dryer to dry meat. At the beginning it is good to dry the meat at a maximum of 70 °C, after 1-2 hours at 50 °C. You will achieve a more fibrous meat after just a few hours of drying.
- Storage: If you have dried a large quantity of meat, it is ideal to pack it.
Ingredients
Chilli.
Recommended dosage
It is advisable to use 8 g of spices per 1 kg of meat.
Storage
Store in a dry and dark place.
Specifications
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Weight
Features
Features
Weight
Weight
Note:
Specifications can be changed without notice. Images are for illustrative purposes only.
