Spicy chicken, tons of garlic, a combo of alfredo and marinara sauce, and a handful of peas make up this Spicy Chicken Rigatoni, one of my favorite pasta dishes of all time from the restaurant Buca Di Beppo.
Easily clip the chicken rig to the swivel on the top and loop on your weight on the bottom. On each hook put a whole squid, chunk of cut bait like barracuda or tuna or even a whole butterflied ballyhoo on every hook!
I've only tried a few of your recipes, but this is my go to recipe. I've had this one bookmarked for about 5-6 years. I prefer savory over other flavors btw. I always use various cuts of deer meat and always trim out the fat. The sinew I mostly leave cause it's no prob to peel it off after dehydrating than trying when it's slippery an raw. Here's a few things I have found.1) I use less regular salt and low sodium soy sauce b/c I also use curing salt and the cure salt tends to be a stronger salt flavor plus food safety and I'm dealing with wild game.2) I line my gas oven with foil on the bottom( for drips). I don't dry the meat but i do let it drip dry over my sink while spreading it on the 2 cooling racks (racks are designed for baking).3) I begin at 180-200F and reduce the heat after about 1 hour and prop the door open with a wooden spoon as needed.4) It is impossible to make too much jerky.5) Everyone wants you to save some for them, but the jerky tends to be gone in only a few days, so promise nothing.6) The process has the added benefit of making my whole home smell of smoky meat.Happy Curing!
I have been making this jerky for about a year now, and it is the only one I have tried from this site, or any other for that matter. It is that good, that I don't want to risk trying another. I have tweaked instructions to accommodate my dehydrator, and personal taste. All dehydrators are different, so you will have to adjust accordingly. I only half agree with the patting dry instructions. I have found that the red pepper in the marinade does not stick well or evenly to the meat after removing. Plus, I like a little extra heat. So, I put the marinated meat on paper towels, and DON"T pat them dry, effectively drying the bottom half only. The wet meat on top acts as a glue for a sprinkling of some additional crushed red pepper flakes.
Hello,I took a shot at making jerky for the first time tonight.My dehydrator of choice is the Nesco FD-75AMy meat has been sitting in marinade for about 48 hours.After draining/dabbing off the excess marinade, I have placed the meat in the dehydrator. It dried for about 4 hours. I was struggling to get the temp above 130 degrees, but the softness/chewiness was where I wanted it. So I removed it from the dehydrator and placed it in the oven on 300 for about 10 minutes to bring it up to a temp of around 175-180.
I purchased the same curing salt you recommended, so should be all set. First batch is in the Nesco right now. Fingers crossed!A question I had, ithe recipe calls for 4 hours @ 160 degrees - is that for a single pound? I am making 2 lbs (or Rig Hand Jerky) - do I need to dehydrate for 8 hours?
Hi Will! I am new to Jerky making and having a great time at it. Thus far, I have made your Sweet Spicy Jerky, the recipe in the booklet that came with the dehydrator and the Rig Hand Jerky. The Rig Hand is my favorite!! I have a couple of questions...1. I bought Wright's Hickory flavored Liquid Smoke. They also had Mesquite flavor and a couple of other brands in which it was just called Liquid Smoke. What flavor does the recipe call for? The smoke flavor seems to be very pronounced (I don't hate it, though), would you recommend to decrease the amount of liquid smoke if a flavored one is used?2. I just bought a cheapo Presto dehydrator (to start) that you just plug in and it turns on and goes to 165 degrees for the duration. I have been using Top Round beef that the butcher has pre-sliced for me against the grain, closer to 1/4" thick. At 4 hours, they seem to be done (bending, white threads, not breaking). Then I bake in the oven at 275 degrees for 10-12 minutes until the pieces are sizzling. My question is this: what happens if you over dehydrate the beef? Is that when it breaks when bent? Is it possible to take less than 4 hours to be done in the dehydrator? I apologize if these questions are dumb, but you warn against the Jerky not being safe so I just want to make sure I am doing it right.Thank you for your most awesome site. I cannot wait to keep trying your recipes. Happy Jerkying!!
Thank you so much, Will! I appreciate it! Off to the market to get the mesquite liquid smoke - it's on sale and get some more meat! Who knew making your own beef jerky is so satisfying and delicious! Best to you!!
I have made several different batches of jerky using different recipes. Your Rig Hand recipe has been the favorite with friends, family and co-workers. I have a batch marinating now. Your website is GREAT. I didn't know anything about making jerky. Found everything I needed to know right here. Thanks a million.
Hey Tyler! Glad you enjoyed the jerky recipes. I am not sure why it is only taking about 3 hours for you to smoke your jerky. My smoker takes quite a while, at least 6 hours for my jerky to finish. I have some jerky finish in my dehydrators around 4 hours, but have never had my smoker dry jerky that fast. It could be because the meat is sliced real thin, either way, as long as the jerky is finished there isn't a problem! Just keep making that good jerky!
Glad you liked it Aaron, I really like this recipe as well. Thanks for stopping by and leaving a comment. With that new dehydrator, you have now entered the world of making Beef Jerky; there is no turning back now. Haha.
We love the rich, warming flavor of smoked meats, but it can be annoying to have to rely on the weather to get to an outdoor grill, and indoor smokers can be expensive to buy and frustrating to store. Fortunately, we've got a beyond-simple technique for making a stovetop smoker out of equipment we already have in the kitchen: a pot, some foil, and a metal steamer insert.
Optical image stabilization is all about keeping the camera still even as the housing shakes or otherwise moves around. And when it comes to stabilization in nature, few creatures are as good at keeping their camera (read: head) perfectly still as the chicken.
All of them, however, can be said to have been inspired by this SmarterEveryDay YouTube video from 2008, the same one shown in the commercial itself. Destin, the man behind the original video, even went so far as to create his own chicken-powered steadicam in 2010 after nobody had tried it yet: 2b1af7f3a8