標題: best men messenger bag aluminum [打印本頁] 作者:
eqsufb6831 時間: 2017-4-17 05:57 標題: best men messenger bag aluminum
We’ve hauled it on a 21-day trek along Nepal’s Annapurna Circuit when temps dipped to 0°F (thanks shared body heat! my husband and I have become big fans of this luxurious,louboutin mens spiked shoes, a 73% savings off the newsstand price!8 miles to OR 62.
000-foot shoulder of Grayback Mountain and arc south to link to the Boundary Trail. Take an off-piste rock-hop to the falls’ base,coach leather hobo, The trail crosses avalanche slopes,celine luggage burgundy,Jerky is tastyJerky Everything.“But my love for great cuts of meat combined with my near obsession with my dehydrator allowed me to discover that jerky could not only taste delicious but is ridiculously easy and fairly inexpensive to make” Each pound of meat makes about four 1-ounce servings
Prep
Mix all ingredients except the jerky base (meat tofu etc) in a 1-gallon resealable plastic freezer bag Allow the mixture to rest for 10 minutes then add the meat veggie or tofu strips and mix them around so they get completely coated with the marinade Remove as much air as possible from the bag seal and place it in the refrigerator for 8 to 24 hours Once or twice during the marinating time remove the bag from the refrigerator and work the jerky around so the marinade is fully incorporated
Dry
Remove the strips from the marinade (scrape off excess for faster drying) and arrange in a single layer A dehydrator works best: Unless otherwise specified set it to 165°F and begin checking results after four hours Don’t have a dehydrator Most gas or electric ovens won’t go below 200°F; to compensate use a wooden spoon to keep the door ajar lay strips on a cooling rack set on a baking sheet to improve airflow and start checking after 25 hours Jerky is ready when it looks dry but you can bend it without it snapping
Store
If you see any oil on the surface carefully pat it dry with a paper towel Pack jerky in a resealable plastic bag without excess air where it will last up to a month at room temperature For longer storage vacuum seal or freeze it
Tofu Cheddar Crazy Jerky
We’ve seen meat-eaters inhale this vegan jerkywithout even asking what it was
2 Tbsp lemon juice
2 Tbsp nutritional yeast
1 tsp sea salt
Pinch cayenne pepper (optional)
12 oz extra-firm tofu drained and sliced into 24 strips
In a small bowl thoroughly mix all the ingredients except the tofu and allow the mixture to rest for 10 minutes Liberally brush the tofu strips on all sides with the lemon juice mixture Dry at 115°F for 4 to 6 hours
Portobello Bacon Jerky
This vegan option has the same chewy consistency as beef and the smoky flavor of bacon Even carnivores will like it we promise
3 Tbsp Braggs liquid aminos or soy sauce
2 Tbsp pure maple syrup (grade B)
2 Tbsp cider vinegar
1 tsp paprika
tsp smoked paprika
tsp smoked salt
A few grinds of black pepper
8 oz portobello mushrooms sliced -inch-thick
Cheddar Jalapeo Turkey Jerky
The tangy cheese and zippy spice of the jalapeos perk up—but don’t hide—the flavor of the turkey
cup cider vinegar
1 jalapeo pepper roughly chopped
3 Tbsp cheddar cheese powder
1 Tbsp powdered buttermilk
1 Tbsp lemon juice
1 tsp salt
tsp onion powder
1 lb turkey breast cut into 1/8- to -inch-thick slabs
Sweet Heat Sriracha Jerky
Those with delicate taste buds have no fear: The heat from the sriracha fades as this one dries so you can actually taste the sauce’s other flavors
cup unseasoned rice vinegar
cup sriracha sauce
cup brown sugar
2 tsp granulated ginger
1 tsp granulated garlic
1 tsp salt
1 pound London broil cut into 1/8-to -inch-thick strips
Ginger Chile Salmon Jerky
If you like smoked salmon you’ll love this citrusy protein-rich treat
2 Tbsp brown sugar
1 Tbsp peeled and grated fresh ginger
1 Tbsp chili oil (with seeds)
1 Tbsp unseasoned rice vinegar
2 tsp kosher salt
1 lb wild salmon (skin removed) cut into -inch-thick strips
Ginger Miso Eggplant Jerky
Yup veggies can be jerky too This one comes out chewy with a slight crispness and acrowd-pleasing sweet-salty-savory flavor
6 Tbsp white miso
3 Tbsp unseasoned rice vinegar
1? it will be over a log that has a step nailed into it on the opposite side,coach camera bag, the next lake youll see on this hike.” That’s harder to do when it’s your fifth day straight of hot mush.” Pearson says. Let's hear it!
Your feet will thank you.Carson Saddle People arent the only things that are few and far between on this divide-hugging overnighter. 4.
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