Meat Here - Garlic Flavour 30 g 4.80 € Currently Unavailable
Meat Here - Garlic Flavour 30 g
Spices for dried meat Meat Here
Garlic, 30 g
The Meat Here garlic-flavoured jerky seasoning adds even more flavour to the meat. Just sprinkle the thinly sliced meat with this garlic powder after marinating before drying. The spices are packed in a tin box weighing 30 g.
Full of garlic
Spices for dried meat Meat Here is milder. Use approximately 8 g of spices per 1 kg of meat. It consists of pure garlic only, but is free of ethers and glutamates.
Key Features of Meat Here - Garlic Flavour
Garlic-flavoured jerky seasoning adds even more flavour to the meat
Just sprinkle the thinly sliced meat with this garlic powder after marinating before drying
It consists purely of garlic
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 garlic-flavoured seasoning or other flavours. 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
Garlic.
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
Weight
30 g
Weight
Weight
30 g
Note:
Specifications can be changed without notice. Images are for illustrative purposes only.
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