Shooting is one of the first convenience foods in America. These nutritious dried meat strips supported many hungry cowboys and travelers on the plains in the western United States.
Dried chili flakes are traditional seasoning for jerky. Not only did they preserve the flavor of the meat, but also help the Indians who discovered many years ago. Chile contains an anti-Oxident the fat of meat and prevented from turning rancid, as it dries in the sun. The ChilisContribute to the defense of insects and birds through the drying process.
Still shots along the Rio Grande River Valley of New Mexico, Pueblo Indians game. The whole process is the start of deer hunting season with the collection of red chillies in this region.
Making shots, shots and wild in this case is a very simple procedure at home with the oven to dry the meat. Shots can be eaten "as is" for a snack, or can be served in a sauce or gravy as anydried meat.
Venison Jerky recipe
Deer round steak, trim fat and cut into strips
Pure ground hot red chile, New Mexico
Salt
For the most tender jerky, cut the strips across the flesh of wild wheat. If rubber-like shots that are torn or pulled (this is the name of "jerky" comes from), it is preferable, then cut the strips along the grain boundaries.
Sprinkle the meat generously with salt and chile strips to the ground. The salt is used more, faster gamingshots is dry. Place strips of meat on the rack of a season incandescent socket, or any type of rack that allows air to circulate around the meat and drain fat.
Set the oven to 150 degrees Celsius, and put the pot with the meat in Prop open the door of the oven about 2 cm so that the juices evaporate. Dry in oven for about 8 hours or until the shots to reach the desired dryness.
Keep the shots in a cool, dry place, which allows for circulation. Since it is verydifficult to obtain the meat is completely dried, preserved in an airtight container is often the cause of form. It can also be stored in the freezer up to 3 months.
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