Re: Jerky Experiment, for Heidi

[Guest guest]

> I would use kefir and honey. Kefir to give the sour flavor and to

> ferment the meat (really, it DOES MAKE a huge difference!) and honey

> for sweetness. If you use brown sugar with kefir, it will just

ferment

> and you'll get alcohol, not much sweet left. For an ideal tasting

> marinated meat, you need acid balanced by sweetness. Honey takes

> forever to ferment, so it will give you the sweet part. If you use

brown

> sugar, add it at the end. But give it a good 3 days soaking in

kefir/salt

> or kimchi juice, or buttermilk. Something acidic with live

lactobacilli.

>

> -- Heidi

Thanks, Heidi. I have not marinated meat in milk kefir because I did

so with water kefir (thanks again for the grains!) and the jerky had

a very yeasty aroma and taste. Does milk kefir turn out yeasty at

all? I have some meat resting in kimchi juice (the apathetic stuff

turned out very well, thanks again for your advice!), and will try to

make jerky with it tomorrow. Thanks!

DJ