Recipe

Panjaria Salata (beetroot Salad) Recipe

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Ingredients

Directions

Step #1 Freeze meat until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
Step #2 In a medium-size glass, plastic or stainless steel bowl, mix lime juice, black pepper, red pepper flakes, stoneware, soy sauce, Worcestershire, ginger, & liquid smoke.
Step #3 stir this to dissolve Spice upings.
Step #4 Add meat & mix until all surfaces are thoroughly coated.
Step #5 Cover tightly & put in the fridge for at least 6 hrs or until next day, stirring every once in awhile; recover tightly after stirring.
Step #6 Then proceed as directed in "Drying the jerky" for Basic Jerky.
Step #7 Storage time: Up to 3 weeks at about room temp; up to 4 months in refrigerator; up to 8 months in freezer.
Step #8 Per oz: 95 calories; 12 g protein; 1 g carbohydrates, 4 g total fat, 28 mg cholesterol, 170 mg sodium.
Enjoy the PANJARIA SALATA (BEETROOT SALAD) recipe

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