![]() Spread onto lightly greased Fruit Roll Sheet and dehydrate at 135 degrees for 10 hours, or until no longer liquid.Add mint leaves and puree just until smooth. Scoop grapefruit out of peel and into food processor.The colors make your drink pop and the fruit roll can be eaten first or dissolved in your drink! During the hot days of summer, change up your usual routine with your cocktail by adding a fruit roll made in your Dehydrator. Whether it’s cherries or olives in a martini or a whole burger on top of your Bloody Mary, it’s all about rounding out the flavors and adding a little character to your drink. The key to every great cocktail is the garnish added at the very end of the mixing process. Enjoy on its own or in your Bloody Mary.Place strips on dehydrator trays and dry at 160 degrees for 7-10 hours.Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix.Combine dried tomato powder (optional), celery salt, cayenne and Cajun seasoning in a small bowl.Refrigerate at least 6 hours, preferably overnight. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it’s coated. Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag.Slice meat to 1/2-1/4″ thick with slicer for uniform pieces.Who doesn’t love the sweet, savory, tangy taste of a Bloody Mary? Now you can get that same great flavor all day, in your jerky!ġ cup thick Bloody Mary mix, we like Major Peters’ ![]() Vacuum seal in desired portions for freshness.
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