Meat Here - Piri-Piri flavour 35 g
Spices If you want to add more variety to your meat and you are not primarily concerned with spiciness, our piri piri mix is ideal for you. Before drying, just dust the meat a little more and that's it.
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4.80 €
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Warranty 24 months
Code:
SPTmah0030
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Meat Here - Piri-Piri flavour 35 g
4.80 €
In stock 2 pcs
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Meat Here - Piri-Piri flavour 35 g
Spices for dried meat Meat Here
Piri-Piri, 35 g
The Piri-Piri-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 35 g tin box, before drying.
Gently spicy
Spices for dried meat Meat Here is mildly spicy. Use approximately 8 g of spices per 1 kg of meat. It contains salt, onions, chilli, peppers, black and green pepper and parsley, on the other hand, it's free of ethers and glutamates.
Key features of Meat Here - Piri-Piri flavour
- Piri-Piri flavoured jerky seasoning adds even more flavour to the meat
- Just sprinkle the thinly sliced meat with spices after marinating before drying
- Contains salt, onion, chilli, paprika, black and green pepper and parsley
- It's free of ethers and glutamates
- Meat Here spices are packed in a tin box weighing 35 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 Piri-Piri or other flavoured seasoning. 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
Salt, onions, chilli, peppers, black pepper, green pepper, Parsley.
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.
