One thing that sets this recipe apart is Eileen Clarke’s suggestion to make the jerky with ground meat rather than slices.

This recipe uses spices to create sweet, savory and smoky notes. However, you can choose whichever dried herbs or spices you like. Garlic, dried sage, or black pepper are common jerky spices in ...

Beef isn't the only type of meat that can be turned into excellent jerky. Turkey is a strong jerky candidate, but you have to ...

Depending on how much of your venison you intend to make into jerky, the preparation time can be range from 30-60 minutes or ...

This recipe is flavourful and makes habit-forming ... I’m looking forward to *loading* a batch with Ground Black Pepper, for ...

Spanish dishes also make heavy use of red peppers and paprika, a derivative of the Anaheim pepper variety. Try piquillo peppers, which work well as tapas, either stuffed with soft cheese or served ...

Chilihead and author Michael Hultquist, has created 95 recipes for spicy jerkies, hot sauces, fruit leathers and more. London broil is one of my go-to meats for jerky. It has a low fat content ...

Store black pepper in the same way as other spices. Whole peppercorns keep for longer than ground pepper. Remember: ready-ground and cracked pepper will eventually go stale, just like other ground ...

In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ...