Besides sprouting mucilagenous seeds like mustard or flax along with non-mucilagenous beans and grains, which serves to keep the seeds moist longer without having to rinse as often, I've found that putting non-sprouting but flavorful seeds such as caraway, anise, fennel, and/or sesame makes a big difference in the overall palatability of the result. It makes the soak water more tasty as well.
My last batch of jerky came out much better, just by being out in the sun for a few hours. Still not nearly as good as the oven-dried stuff, though.
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last updated 2011-04-24 14:12:46. served from tektonic