http://www.popularmechanics.com/home...jerky/?slide=1

Make Your Own DIY Box-Fan Beef Jerky

Step 1
As any meat-lover will readily agree to, one of the most unsettling
things about the 21st century is the fact that a few ounces of beef
jerky€”easily the greatest foodstuff of all time€”can cost as much as six
or seven dollars. If youre like us, that just wont do.

Instead, using a method adapted from the great jerky enthusiast Alton
Brown, well walk you through how to create pounds of stunningly good
beef jerky at a mere fraction of the market price. Youll need only some
beef, a few marinating ingredients, a box fan, and a couple of cellulose
air-filters that you can buy at any hardware store.

Before we start: You should know that beef jerky is not only absurdly
easy to make, but its also one of the few ways to prepare uncooked meat
thats safe to eat. Like smoking or salting, letting thin strips dry out
actually preserves and sterilizes meat. The reason is simple: Most
meat-eating microbes need water, and making jerky involves little more
than removing all the moisture from beef. Properly prepared and stored,
uncooked beef jerky will stay preserved for years.

Depending on what cut of meat you use, your jerky can vary dramatically
in flavor. Youre going to want to pick a very lean cut of beef (resist
the knee-jerk reaction to find a well marbled hunk of meat) that can be
cut in thin strips along the grain. Here, Im using 4.5 lbs of top-round
steak.

"La Mirada" wrote in message ...


>Make Your Own DIY Box-Fan Beef Jerky

>Step 1
<clip>

You're going to poison people with that ridiculous amateur
bacteria factory.

On Mon, 08 Jun 2015 12:42:22 -0600, La Mirada > wrote:

> http://www.popularmechanics.com/home...jerky/?slide=1
>
> Make Your Own DIY Box-Fan Beef Jerky
>

Saving that one, thanks. No food dehydrator at my house but I've
wanted to try making jerky sometime.

--

sf

On 6/8/2015 1:05 PM, Pecos Sam wrote:
>
>
> "La Mirada" wrote in message ...
>
>
>> Make Your Own DIY Box-Fan Beef Jerky
>
>> Step 1
> <clip>
>
> You're going to poison people with that ridiculous amateur bacteria
> factory.


You're going to have to take that up with Popular Mechanics.

I think it's no more nor less problematic than making carne seca on a
rooftop.

http://tourist2townie.com/featured/m...nts-in-tucson/

The waitress sold me on the Carne Seca Plate that everyone raves about.
They dry, seasoned Angus beef on the roof for hours before shredding and
serving it warm tortillas, rice and beans. To me, it just tasted like
well-seasoned beef jerky. It was dry but flavorful and the tortillas
were delicious. I asked for a side of Mole to juice it up a bit.

On 6/8/2015 1:11 PM, sf wrote:
> On Mon, 08 Jun 2015 12:42:22 -0600, La Mirada > wrote:
>
>> http://www.popularmechanics.com/home...jerky/?slide=1
>>
>> Make Your Own DIY Box-Fan Beef Jerky
>>
>
> Saving that one, thanks. No food dehydrator at my house but I've
> wanted to try making jerky sometime.
>


To the negative comment by Pecos Sam, most dehydrators don't use a lot
of heat.

I'd pick a warm spot near a sunny window, but the key thing is to keep
it going until full preservation is achieved and then really be
meticulous to store in parchment paper instead of a ziplock bag.

I've had some jerky go rancid from the lack of air before.

On Mon, 08 Jun 2015 13:25:15 -0600, La Mirada > wrote:

> On 6/8/2015 1:11 PM, sf wrote:
> > On Mon, 08 Jun 2015 12:42:22 -0600, La Mirada > wrote:
> >
> >> http://www.popularmechanics.com/home...jerky/?slide=1
> >>
> >> Make Your Own DIY Box-Fan Beef Jerky
> >>
> >
> > Saving that one, thanks. No food dehydrator at my house but I've
> > wanted to try making jerky sometime.
> >
>
>
> To the negative comment by Pecos Sam, most dehydrators don't use a lot
> of heat.

The text said most dehydrators only go up to 155° and an easy
alternative is using the oven. Alton Brown uses the box fan method
too, so between him, Popular Mechanics and a thousand + years of
history, the Pecos Sam troll is shot to hell.
>
> I'd pick a warm spot near a sunny window, but the key thing is to keep
> it going until full preservation is achieved and then really be
> meticulous to store in parchment paper instead of a ziplock bag.
>
> I've had some jerky go rancid from the lack of air before.

Good tip! I would have ended up with rancid jerky, which isn't a good
thing after you've spent so much time cutting meat and drying it.

--

sf

On 6/8/2015 2:08 PM, sf wrote:
> On Mon, 08 Jun 2015 13:25:15 -0600, La Mirada > wrote:
>
>> On 6/8/2015 1:11 PM, sf wrote:
>>> On Mon, 08 Jun 2015 12:42:22 -0600, La Mirada > wrote:
>>>
>>>> http://www.popularmechanics.com/home...jerky/?slide=1
>>>>
>>>> Make Your Own DIY Box-Fan Beef Jerky
>>>>
>>>
>>> Saving that one, thanks. No food dehydrator at my house but I've
>>> wanted to try making jerky sometime.
>>>
>>
>>
>> To the negative comment by Pecos Sam, most dehydrators don't use a lot
>> of heat.
>
> The text said most dehydrators only go up to 155° and an easy
> alternative is using the oven.

Quite accurate.

> Alton Brown uses the box fan method
> too, so between him, Popular Mechanics and a thousand + years of
> history, the Pecos Sam troll is shot to hell.

Yes.

I saw Alton's episode on that too.

I also like his clay flower pot sawdust smoker.

My neighbor made one of those and swears by it.

>> I'd pick a warm spot near a sunny window, but the key thing is to keep
>> it going until full preservation is achieved and then really be
>> meticulous to store in parchment paper instead of a ziplock bag.
>>
>> I've had some jerky go rancid from the lack of air before.
>
> Good tip! I would have ended up with rancid jerky, which isn't a good
> thing after you've spent so much time cutting meat and drying it.

I know, what I do now is let it get air for a while in the parchment
paper and then if I want to store it I use my food bag vacuum sealer.

If you do that you will need the heavier bags as the light ones will
puncture from sharp edges on the jerky.

On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:

> If you do that you will need the heavier bags as the light ones will
> puncture from sharp edges on the jerky.

I usually buy the freezer weight anyway, so that won't be a problem.
Thanks.

--

sf

On 6/8/2015 2:18 PM, sf wrote:
> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>
>> If you do that you will need the heavier bags as the light ones will
>> puncture from sharp edges on the jerky.
>
> I usually buy the freezer weight anyway, so that won't be a problem.
> Thanks.

No problemo, you're good to go.

I guess I should put up a few jerky recipes.

Lately I've been using some green chile powder after a soak in my usual
Korean style soy based sauce.

I find the flavor is brighter than the red chile powder and I have been
considering saving some chile seeds from when I roast and drying those
on as well.

On 6/8/2015 2:23 PM, La Mirada wrote:
> On 6/8/2015 2:18 PM, sf wrote:
>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>
>>> If you do that you will need the heavier bags as the light ones will
>>> puncture from sharp edges on the jerky.
>>
>> I usually buy the freezer weight anyway, so that won't be a problem.
>> Thanks.
>
> No problemo, you're good to go.
>
> I guess I should put up a few jerky recipes.
>
> Lately I've been using some green chile powder after a soak in my usual
> Korean style soy based sauce.
>
> I find the flavor is brighter than the red chile powder and I have been
> considering saving some chile seeds from when I roast and drying those
> on as well.

In fact here's the base marinade I use:

1 cup light soy sauce
3/4 cup dark brown sugar
2 tablespoons minced garlic
1/4 cup Mirin or Xiao Xing wine
1 tablespoon Gojuchang red pepper paste
1 teaspoon dry ground ginger
1 teaspoon sesame oil
2 teaspoons ground black pepper
1/4 cup applesauce

You get a sweet, salty, peppery marinade that is complex but not
overpowering.

Then before the jerky goes to dry I shake on that green chile powder.

I do think adding the dried chile seeds will be a neat touch, equivalent
to shaking on toasted sesame seeds.

On 6/8/2015 8:42 AM, La Mirada wrote:
> http://www.popularmechanics.com/home...jerky/?slide=1
>
>
> Make Your Own DIY Box-Fan Beef Jerky
>
> Step 1
> As any meat-lover will readily agree to, one of the most unsettling
> things about the 21st century is the fact that a few ounces of beef
> jerky€”easily the greatest foodstuff of all time€”can cost as much as six
> or seven dollars. If youre like us, that just wont do.
>
> Instead, using a method adapted from the great jerky enthusiast Alton
> Brown, well walk you through how to create pounds of stunningly good
> beef jerky at a mere fraction of the market price. Youll need only some
> beef, a few marinating ingredients, a box fan, and a couple of cellulose
> air-filters that you can buy at any hardware store.
>
> Before we start: You should know that beef jerky is not only absurdly
> easy to make, but its also one of the few ways to prepare uncooked meat
> thats safe to eat. Like smoking or salting, letting thin strips dry out
> actually preserves and sterilizes meat. The reason is simple: Most
> meat-eating microbes need water, and making jerky involves little more
> than removing all the moisture from beef. Properly prepared and stored,
> uncooked beef jerky will stay preserved for years.
>
> Depending on what cut of meat you use, your jerky can vary dramatically
> in flavor. Youre going to want to pick a very lean cut of beef (resist
> the knee-jerk reaction to find a well marbled hunk of meat) that can be
> cut in thin strips along the grain. Here, Im using 4.5 lbs of top-round
> steak.

I used to make jerky when I was a kid. The easiest thing to do is use
salt as a preservative and black pepper for taste. Later on, I'd soak
the meat in teriyaki sauce. If I were to make it today, I'd use Korean
pepper powder, sesame oil, and gochujang. Now that would be some jerky!

On 6/8/2015 2:45 PM, La Mirada wrote:
> "Pecos Sam" > Wrote in message:
>>
>>
>> "La Mirada" wrote in message ...
>>
>>
>>> Make Your Own DIY Box-Fan Beef Jerky
>>
>>> Step 1
>> <clip>
>>
>> You're going to poison people with that ridiculous amateur
>> bacteria factory.
>>
>>
>
> I guess I should have warned people to try this at their own risk.
> thanks for pointing that out. Making jerky is fun but honestly I
> don't eat much of my own stuff. it's pretty scary. in fact I knew
> it before I eat it.
>
PiaoHong.Usenet.Client.VIP:1.65

Fraud.

On 6/8/2015 2:47 PM, dsi1 wrote:
> On 6/8/2015 8:42 AM, La Mirada wrote:
>> http://www.popularmechanics.com/home...jerky/?slide=1
>>
>>
>>
>> Make Your Own DIY Box-Fan Beef Jerky
>>
>> Step 1
>> As any meat-lover will readily agree to, one of the most unsettling
>> things about the 21st century is the fact that a few ounces of beef
>> jerky€”easily the greatest foodstuff of all time€”can cost as much as six
>> or seven dollars. If youre like us, that just wont do.
>>
>> Instead, using a method adapted from the great jerky enthusiast Alton
>> Brown, well walk you through how to create pounds of stunningly good
>> beef jerky at a mere fraction of the market price. Youll need only some
>> beef, a few marinating ingredients, a box fan, and a couple of cellulose
>> air-filters that you can buy at any hardware store.
>>
>> Before we start: You should know that beef jerky is not only absurdly
>> easy to make, but its also one of the few ways to prepare uncooked meat
>> thats safe to eat. Like smoking or salting, letting thin strips dry out
>> actually preserves and sterilizes meat. The reason is simple: Most
>> meat-eating microbes need water, and making jerky involves little more
>> than removing all the moisture from beef. Properly prepared and stored,
>> uncooked beef jerky will stay preserved for years.
>>
>> Depending on what cut of meat you use, your jerky can vary dramatically
>> in flavor. Youre going to want to pick a very lean cut of beef (resist
>> the knee-jerk reaction to find a well marbled hunk of meat) that can be
>> cut in thin strips along the grain. Here, Im using 4.5 lbs of top-round
>> steak.
>
> I used to make jerky when I was a kid. The easiest thing to do is use
> salt as a preservative and black pepper for taste. Later on, I'd soak
> the meat in teriyaki sauce. If I were to make it today, I'd use Korean
> pepper powder, sesame oil, and gochujang. Now that would be some jerky!

Right on, that's the recipe I'm working from too.

I'd use Asian pears on the grater if there was regular availability, but
the applesauce mimics well.

On Mon, 08 Jun 2015 14:23:32 -0600, La Mirada > wrote:

> Lately I've been using some green chile powder

I have never heard of green chile powder before. Is it a Hatch
product?

--

sf

On 6/8/2015 3:47 PM, sf wrote:
> On Mon, 08 Jun 2015 14:23:32 -0600, La Mirada > wrote:
>
>> Lately I've been using some green chile powder
>
> I have never heard of green chile powder before. Is it a Hatch
> product?
>

The stuff I get is a local product, bagged.

It's in a jar now so I'm guessing at the brand, Martinez iirc.

But:

http://www.hatch-chile.com/product/green-chile-powder/

This product has quickly become one of our more popular selections.

Choose from these varieties:

Mild (NM 6-4)

Medium (Big Jim)

Hot (Sandia)

Extra Hot (Lumbre)

$6.99

Or:

http://www.amazon.com/Los-Chileros-G...h+chile+powder

On Mon, 08 Jun 2015 14:35:27 -0600, La Mirada > wrote:

> Then before the jerky goes to dry I shake on that green chile powder

I'll probably need to order it from the internet. I do enjoy trying
different chiles, but I'll be on the lookout for this one locally
before I use Amazon.

--

sf

On 6/8/2015 3:58 PM, sf wrote:
> On Mon, 08 Jun 2015 14:35:27 -0600, La Mirada > wrote:
>
>> Then before the jerky goes to dry I shake on that green chile powder
>
> I'll probably need to order it from the internet. I do enjoy trying
> different chiles, but I'll be on the lookout for this one locally
> before I use Amazon.
>

I whiffed, it wasn't Martinez brand that I get it's El Rey, which
actually was his first name:

http://www.elreyfarms.net/redchile.html

I get a big bag and then decant it to a shaker and sealed spice jar.

But that link to Hatch Chile Express will get you good stuff too, it's
nice to be able to choose your heat setting and save your guests' tongues!

;-)

On Mon, 08 Jun 2015 15:56:39 -0600, La Mirada > wrote:

> On 6/8/2015 3:47 PM, sf wrote:
> > On Mon, 08 Jun 2015 14:23:32 -0600, La Mirada > wrote:
> >
> >> Lately I've been using some green chile powder
> >
> > I have never heard of green chile powder before. Is it a Hatch
> > product?
> >
>
> The stuff I get is a local product, bagged.
>
> It's in a jar now so I'm guessing at the brand, Martinez iirc.
>
> But:
>
> http://www.hatch-chile.com/product/green-chile-powder/
>
> This product has quickly become one of our more popular selections.
>
> Choose from these varieties:
>
> Mild (NM 6-4)
>
> Medium (Big Jim)
>
> Hot (Sandia)
>
> Extra Hot (Lumbre)
>
> $6.99
>
> Or:
>
> http://www.amazon.com/Los-Chileros-G...h+chile+powder

Thanks, I saved the links.

--

sf

On Mon, 08 Jun 2015 14:47:54 -0700, sf > wrote:

>On Mon, 08 Jun 2015 14:23:32 -0600, La Mirada > wrote:
>
>> Lately I've been using some green chile powder
>
>I have never heard of green chile powder before. Is it a Hatch
>product?

My daughter sent me some from NM when she was there, but it was a
jalapeno product. You can get Hatch dried. Same rule applies. Dried
and ground does lose the oomph.
Janet US

On 6/8/2015 4:06 PM, sf wrote:
> On Mon, 08 Jun 2015 15:56:39 -0600, La Mirada > wrote:
>
>> On 6/8/2015 3:47 PM, sf wrote:
>>> On Mon, 08 Jun 2015 14:23:32 -0600, La Mirada > wrote:
>>>
>>>> Lately I've been using some green chile powder
>>>
>>> I have never heard of green chile powder before. Is it a Hatch
>>> product?
>>>
>>
>> The stuff I get is a local product, bagged.
>>
>> It's in a jar now so I'm guessing at the brand, Martinez iirc.
>>
>> But:
>>
>> http://www.hatch-chile.com/product/green-chile-powder/
>>
>> This product has quickly become one of our more popular selections.
>>
>> Choose from these varieties:
>>
>> Mild (NM 6-4)
>>
>> Medium (Big Jim)
>>
>> Hot (Sandia)
>>
>> Extra Hot (Lumbre)
>>
>> $6.99
>>
>> Or:
>>
>> http://www.amazon.com/Los-Chileros-G...h+chile+powder
>
> Thanks, I saved the links.
>

De nada.

On Mon, 08 Jun 2015 16:07:03 -0600, Janet B >
wrote:

> My daughter sent me some from NM when she was there, but it was a
> jalapeno product. You can get Hatch dried. Same rule applies. Dried
> and ground does lose the oomph.

There aren't a lot of Hatch products where I shop. There were none
until the merger and now there are some. Canned. Two or three at the
most. Not a lot of Southerners here. They seem to be the people who
love Hatch. Come to think of it, I don't see dried Hatch products in
San Jose either. Just two or three canned products and of course,
fresh when it's in season. I'm happy with Anaheims though. Hatch is
fine, but I'm not so in love with them that I would gladly pay more
just because it's Hatch. I've tried to understand the mystique. I
bought my first Hatch chiles still warm from a road side roaster in
Taos and transported them back to SF to process at home. They were
delicious and had a special flavor that I don't get roasting my own
fresh Hatch chiles at home.

--

sf

On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> On 6/8/2015 2:23 PM, La Mirada wrote:
> > On 6/8/2015 2:18 PM, sf wrote:
> >> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>
> >>> If you do that you will need the heavier bags as the light ones will
> >>> puncture from sharp edges on the jerky.
> >>
> >> I usually buy the freezer weight anyway, so that won't be a problem.
> >> Thanks.
> >
> > No problemo, you're good to go.
> >
> > I guess I should put up a few jerky recipes.
> >
> > Lately I've been using some green chile powder after a soak in my usual
> > Korean style soy based sauce.
> >
> > I find the flavor is brighter than the red chile powder and I have been
> > considering saving some chile seeds from when I roast and drying those
> > on as well.
>
> In fact here's the base marinade I use:
>
> 1 cup light soy sauce
> 3/4 cup dark brown sugar
> 2 tablespoons minced garlic
> 1/4 cup Mirin or Xiao Xing wine
> 1 tablespoon Gojuchang red pepper paste
> 1 teaspoon dry ground ginger
> 1 teaspoon sesame oil
> 2 teaspoons ground black pepper
> 1/4 cup applesauce
>
> You get a sweet, salty, peppery marinade that is complex but not
> overpowering.
>
> Then before the jerky goes to dry I shake on that green chile powder.
>
> I do think adding the dried chile seeds will be a neat touch, equivalent
> to shaking on toasted sesame seeds.
Yeah. You wont taste the meat though. Every recipe you paste here is just a mess of too many flavors.

On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> On 6/8/2015 2:23 PM, La Mirada wrote:
> > On 6/8/2015 2:18 PM, sf wrote:
> >> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>
> >>> If you do that you will need the heavier bags as the light ones will
> >>> puncture from sharp edges on the jerky.
> >>
> >> I usually buy the freezer weight anyway, so that won't be a problem.
> >> Thanks.
> >
> > No problemo, you're good to go.
> >
> > I guess I should put up a few jerky recipes.
> >
> > Lately I've been using some green chile powder after a soak in my usual
> > Korean style soy based sauce.
> >
> > I find the flavor is brighter than the red chile powder and I have been
> > considering saving some chile seeds from when I roast and drying those
> > on as well.
>
> In fact here's the base marinade I use:
>
> 1 cup light soy sauce
> 3/4 cup dark brown sugar
> 2 tablespoons minced garlic
> 1/4 cup Mirin or Xiao Xing wine
> 1 tablespoon Gojuchang red pepper paste
> 1 teaspoon dry ground ginger
> 1 teaspoon sesame oil
> 2 teaspoons ground black pepper
> 1/4 cup applesauce
>
> You get a sweet, salty, peppery marinade that is complex but not
> overpowering.
>
> Then before the jerky goes to dry I shake on that green chile powder.
>
> I do think adding the dried chile seeds will be a neat touch, equivalent
> to shaking on toasted sesame seeds.

Nice copy and paste Boner. I don't know anyone who would eat that shit.

On Monday, June 8, 2015 at 7:41:02 PM UTC-7, wrote:
> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> > On 6/8/2015 2:23 PM, La Mirada wrote:
> > > On 6/8/2015 2:18 PM, sf wrote:
> > >> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> > >>
> > >>> If you do that you will need the heavier bags as the light ones will
> > >>> puncture from sharp edges on the jerky.
> > >>
> > >> I usually buy the freezer weight anyway, so that won't be a problem.
> > >> Thanks.
> > >
> > > No problemo, you're good to go.
> > >
> > > I guess I should put up a few jerky recipes.
> > >
> > > Lately I've been using some green chile powder after a soak in my usual
> > > Korean style soy based sauce.
> > >
> > > I find the flavor is brighter than the red chile powder and I have been
> > > considering saving some chile seeds from when I roast and drying those
> > > on as well.
> >
> > In fact here's the base marinade I use:
> >
> > 1 cup light soy sauce
> > 3/4 cup dark brown sugar
> > 2 tablespoons minced garlic
> > 1/4 cup Mirin or Xiao Xing wine
> > 1 tablespoon Gojuchang red pepper paste
> > 1 teaspoon dry ground ginger
> > 1 teaspoon sesame oil
> > 2 teaspoons ground black pepper
> > 1/4 cup applesauce
> >
> > You get a sweet, salty, peppery marinade that is complex but not
> > overpowering.
> >
> > Then before the jerky goes to dry I shake on that green chile powder.
> >
> > I do think adding the dried chile seeds will be a neat touch, equivalent
> > to shaking on toasted sesame seeds.
> Yeah. You won't taste the meat though. Every recipe you paste here is just a mess of too many flavors.

On 6/8/2015 8:40 PM, wrote:
> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>> On 6/8/2015 2:18 PM, sf wrote:
>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>
>>>>> If you do that you will need the heavier bags as the light ones will
>>>>> puncture from sharp edges on the jerky.
>>>>
>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>> Thanks.
>>>
>>> No problemo, you're good to go.
>>>
>>> I guess I should put up a few jerky recipes.
>>>
>>> Lately I've been using some green chile powder after a soak in my usual
>>> Korean style soy based sauce.
>>>
>>> I find the flavor is brighter than the red chile powder and I have been
>>> considering saving some chile seeds from when I roast and drying those
>>> on as well.
>>
>> In fact here's the base marinade I use:
>>
>> 1 cup light soy sauce
>> 3/4 cup dark brown sugar
>> 2 tablespoons minced garlic
>> 1/4 cup Mirin or Xiao Xing wine
>> 1 tablespoon Gojuchang red pepper paste
>> 1 teaspoon dry ground ginger
>> 1 teaspoon sesame oil
>> 2 teaspoons ground black pepper
>> 1/4 cup applesauce
>>
>> You get a sweet, salty, peppery marinade that is complex but not
>> overpowering.
>>
>> Then before the jerky goes to dry I shake on that green chile powder.
>>
>> I do think adding the dried chile seeds will be a neat touch, equivalent
>> to shaking on toasted sesame seeds.
> Yeah. You wont taste the meat though.

Yes I do.

> Every recipe you paste here is just a mess of too many flavors.

What do you share here?

Anything?

Bugger off, you shitheaded troll.

On 6/8/2015 8:43 PM, wrote:
> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>> On 6/8/2015 2:18 PM, sf wrote:
>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>
>>>>> If you do that you will need the heavier bags as the light ones will
>>>>> puncture from sharp edges on the jerky.
>>>>
>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>> Thanks.
>>>
>>> No problemo, you're good to go.
>>>
>>> I guess I should put up a few jerky recipes.
>>>
>>> Lately I've been using some green chile powder after a soak in my usual
>>> Korean style soy based sauce.
>>>
>>> I find the flavor is brighter than the red chile powder and I have been
>>> considering saving some chile seeds from when I roast and drying those
>>> on as well.
>>
>> In fact here's the base marinade I use:
>>
>> 1 cup light soy sauce
>> 3/4 cup dark brown sugar
>> 2 tablespoons minced garlic
>> 1/4 cup Mirin or Xiao Xing wine
>> 1 tablespoon Gojuchang red pepper paste
>> 1 teaspoon dry ground ginger
>> 1 teaspoon sesame oil
>> 2 teaspoons ground black pepper
>> 1/4 cup applesauce
>>
>> You get a sweet, salty, peppery marinade that is complex but not
>> overpowering.
>>
>> Then before the jerky goes to dry I shake on that green chile powder.
>>
>> I do think adding the dried chile seeds will be a neat touch, equivalent
>> to shaking on toasted sesame seeds.
>
> Nice copy and paste Boner.

From where?

Citation?

Um...nah...

> I don't know anyone who would eat that shit.

I don't know anyone that wouldn't put you down like the cur hound you are.

On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> On 6/8/2015 8:43 PM, wrote:
> > On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> >> On 6/8/2015 2:23 PM, La Mirada wrote:
> >>> On 6/8/2015 2:18 PM, sf wrote:
> >>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>>>
> >>>>> If you do that you will need the heavier bags as the light ones will
> >>>>> puncture from sharp edges on the jerky.
> >>>>
> >>>> I usually buy the freezer weight anyway, so that won't be a problem.
> >>>> Thanks.
> >>>
> >>> No problemo, you're good to go.
> >>>
> >>> I guess I should put up a few jerky recipes.
> >>>
> >>> Lately I've been using some green chile powder after a soak in my usual
> >>> Korean style soy based sauce.
> >>>
> >>> I find the flavor is brighter than the red chile powder and I have been
> >>> considering saving some chile seeds from when I roast and drying those
> >>> on as well.
> >>
> >> In fact here's the base marinade I use:
> >>
> >> 1 cup light soy sauce
> >> 3/4 cup dark brown sugar
> >> 2 tablespoons minced garlic
> >> 1/4 cup Mirin or Xiao Xing wine
> >> 1 tablespoon Gojuchang red pepper paste
> >> 1 teaspoon dry ground ginger
> >> 1 teaspoon sesame oil
> >> 2 teaspoons ground black pepper
> >> 1/4 cup applesauce
> >>
> >> You get a sweet, salty, peppery marinade that is complex but not
> >> overpowering.
> >>
> >> Then before the jerky goes to dry I shake on that green chile powder.
> >>
> >> I do think adding the dried chile seeds will be a neat touch, equivalent
> >> to shaking on toasted sesame seeds.
> >
> > Nice copy and paste Boner.
>
> From where?
>
> Citation?
>
> Um...nah...
>
> > I don't know anyone who would eat that shit.
>
> I don't know anyone that wouldn't put you down like the cur hound you are.

Well what an intelligent compassionate post. Weren't you just here putting down others for being hateful? Hypocritical hateful troll. Threaten me some more. It really makes you look like a big man.

On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> On 6/8/2015 8:43 PM, wrote:
> > On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> >> On 6/8/2015 2:23 PM, La Mirada wrote:
> >>> On 6/8/2015 2:18 PM, sf wrote:
> >>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>>>
> >>>>> If you do that you will need the heavier bags as the light ones will
> >>>>> puncture from sharp edges on the jerky.
> >>>>
> >>>> I usually buy the freezer weight anyway, so that won't be a problem.
> >>>> Thanks.
> >>>
> >>> No problemo, you're good to go.
> >>>
> >>> I guess I should put up a few jerky recipes.
> >>>
> >>> Lately I've been using some green chile powder after a soak in my usual
> >>> Korean style soy based sauce.
> >>>
> >>> I find the flavor is brighter than the red chile powder and I have been
> >>> considering saving some chile seeds from when I roast and drying those
> >>> on as well.
> >>
> >> In fact here's the base marinade I use:
> >>
> >> 1 cup light soy sauce
> >> 3/4 cup dark brown sugar
> >> 2 tablespoons minced garlic
> >> 1/4 cup Mirin or Xiao Xing wine
> >> 1 tablespoon Gojuchang red pepper paste
> >> 1 teaspoon dry ground ginger
> >> 1 teaspoon sesame oil
> >> 2 teaspoons ground black pepper
> >> 1/4 cup applesauce
> >>
> >> You get a sweet, salty, peppery marinade that is complex but not
> >> overpowering.
> >>
> >> Then before the jerky goes to dry I shake on that green chile powder.
> >>
> >> I do think adding the dried chile seeds will be a neat touch, equivalent
> >> to shaking on toasted sesame seeds.
> >
> > Nice copy and paste Boner.
>
> From where?
>
> Citation?
>
> Um...nah...
>
> > I don't know anyone who would eat that shit.
>
> I don't know anyone that wouldn't put you down like the cur hound you are.

Threaten and insult me some more you impotent little bitch.

On 6/8/2015 10:28 PM, wrote:
> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 8:43 PM, wrote:
>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>
>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>> puncture from sharp edges on the jerky.
>>>>>>
>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>> Thanks.
>>>>>
>>>>> No problemo, you're good to go.
>>>>>
>>>>> I guess I should put up a few jerky recipes.
>>>>>
>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>> Korean style soy based sauce.
>>>>>
>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>> considering saving some chile seeds from when I roast and drying those
>>>>> on as well.
>>>>
>>>> In fact here's the base marinade I use:
>>>>
>>>> 1 cup light soy sauce
>>>> 3/4 cup dark brown sugar
>>>> 2 tablespoons minced garlic
>>>> 1/4 cup Mirin or Xiao Xing wine
>>>> 1 tablespoon Gojuchang red pepper paste
>>>> 1 teaspoon dry ground ginger
>>>> 1 teaspoon sesame oil
>>>> 2 teaspoons ground black pepper
>>>> 1/4 cup applesauce
>>>>
>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>> overpowering.
>>>>
>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>
>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>> to shaking on toasted sesame seeds.
>>>
>>> Nice copy and paste Boner.
>>
>> From where?
>>
>> Citation?
>>
>> Um...nah...
>>
>>> I don't know anyone who would eat that shit.
>>
>> I don't know anyone that wouldn't put you down like the cur hound you are.
>
> Well what an intelligent compassionate post.

You deserve neither, so...

> Weren't you just here putting down others for being hateful?

Yes, you.

> Hypocritical hateful troll.

Hating evil is no sin.

> Threaten me some more.

Do you feel your soul slipping away from you?

Good.

> It really makes you look like a big man.

And you like sewage.

On 6/8/2015 10:31 PM, wrote:
> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 8:43 PM, wrote:
>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>
>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>> puncture from sharp edges on the jerky.
>>>>>>
>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>> Thanks.
>>>>>
>>>>> No problemo, you're good to go.
>>>>>
>>>>> I guess I should put up a few jerky recipes.
>>>>>
>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>> Korean style soy based sauce.
>>>>>
>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>> considering saving some chile seeds from when I roast and drying those
>>>>> on as well.
>>>>
>>>> In fact here's the base marinade I use:
>>>>
>>>> 1 cup light soy sauce
>>>> 3/4 cup dark brown sugar
>>>> 2 tablespoons minced garlic
>>>> 1/4 cup Mirin or Xiao Xing wine
>>>> 1 tablespoon Gojuchang red pepper paste
>>>> 1 teaspoon dry ground ginger
>>>> 1 teaspoon sesame oil
>>>> 2 teaspoons ground black pepper
>>>> 1/4 cup applesauce
>>>>
>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>> overpowering.
>>>>
>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>
>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>> to shaking on toasted sesame seeds.
>>>
>>> Nice copy and paste Boner.
>>
>> From where?
>>
>> Citation?
>>
>> Um...nah...
>>
>>> I don't know anyone who would eat that shit.
>>
>> I don't know anyone that wouldn't put you down like the cur hound you are.
>
> Threaten and insult me some more you impotent little bitch.
>
Founder and expose your belly some more, you disease-minded little troll
hound.

On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
> On 6/8/2015 10:31 PM, wrote:
> > On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> >> On 6/8/2015 8:43 PM, wrote:
> >>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> >>>> On 6/8/2015 2:23 PM, La Mirada wrote:
> >>>>> On 6/8/2015 2:18 PM, sf wrote:
> >>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>>>>>
> >>>>>>> If you do that you will need the heavier bags as the light ones will
> >>>>>>> puncture from sharp edges on the jerky.
> >>>>>>
> >>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
> >>>>>> Thanks.
> >>>>>
> >>>>> No problemo, you're good to go.
> >>>>>
> >>>>> I guess I should put up a few jerky recipes.
> >>>>>
> >>>>> Lately I've been using some green chile powder after a soak in my usual
> >>>>> Korean style soy based sauce.
> >>>>>
> >>>>> I find the flavor is brighter than the red chile powder and I have been
> >>>>> considering saving some chile seeds from when I roast and drying those
> >>>>> on as well.
> >>>>
> >>>> In fact here's the base marinade I use:
> >>>>
> >>>> 1 cup light soy sauce
> >>>> 3/4 cup dark brown sugar
> >>>> 2 tablespoons minced garlic
> >>>> 1/4 cup Mirin or Xiao Xing wine
> >>>> 1 tablespoon Gojuchang red pepper paste
> >>>> 1 teaspoon dry ground ginger
> >>>> 1 teaspoon sesame oil
> >>>> 2 teaspoons ground black pepper
> >>>> 1/4 cup applesauce
> >>>>
> >>>> You get a sweet, salty, peppery marinade that is complex but not
> >>>> overpowering.
> >>>>
> >>>> Then before the jerky goes to dry I shake on that green chile powder.
> >>>>
> >>>> I do think adding the dried chile seeds will be a neat touch, equivalent
> >>>> to shaking on toasted sesame seeds.
> >>>
> >>> Nice copy and paste Boner.
> >>
> >> From where?
> >>
> >> Citation?
> >>
> >> Um...nah...
> >>
> >>> I don't know anyone who would eat that shit.
> >>
> >> I don't know anyone that wouldn't put you down like the cur hound you are.
> >
> > Threaten and insult me some more you impotent little bitch.
> >
> Founder and expose your belly some more, you disease-minded little troll
> hound.

That was awesomely incoherent.

On 6/8/2015 10:52 PM, wrote:
> On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 10:31 PM, wrote:
>>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>>>> On 6/8/2015 8:43 PM, wrote:
>>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>>>
>>>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>>>> puncture from sharp edges on the jerky.
>>>>>>>>
>>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>>>> Thanks.
>>>>>>>
>>>>>>> No problemo, you're good to go.
>>>>>>>
>>>>>>> I guess I should put up a few jerky recipes.
>>>>>>>
>>>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>>>> Korean style soy based sauce.
>>>>>>>
>>>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>>>> considering saving some chile seeds from when I roast and drying those
>>>>>>> on as well.
>>>>>>
>>>>>> In fact here's the base marinade I use:
>>>>>>
>>>>>> 1 cup light soy sauce
>>>>>> 3/4 cup dark brown sugar
>>>>>> 2 tablespoons minced garlic
>>>>>> 1/4 cup Mirin or Xiao Xing wine
>>>>>> 1 tablespoon Gojuchang red pepper paste
>>>>>> 1 teaspoon dry ground ginger
>>>>>> 1 teaspoon sesame oil
>>>>>> 2 teaspoons ground black pepper
>>>>>> 1/4 cup applesauce
>>>>>>
>>>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>>>> overpowering.
>>>>>>
>>>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>>>
>>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>>>> to shaking on toasted sesame seeds.
>>>>>
>>>>> Nice copy and paste Boner.
>>>>
>>>> From where?
>>>>
>>>> Citation?
>>>>
>>>> Um...nah...
>>>>
>>>>> I don't know anyone who would eat that shit.
>>>>
>>>> I don't know anyone that wouldn't put you down like the cur hound you are.
>>>
>>> Threaten and insult me some more you impotent little bitch.
>>>
>> Founder and expose your belly some more, you disease-minded little troll
>> hound.
>
> That was awesomely incoherent.
>
You are awesomely uneducated.

On Monday, June 8, 2015 at 9:55:34 PM UTC-7, La Mirada wrote:
> On 6/8/2015 10:52 PM, wrote:
> > On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
> >> On 6/8/2015 10:31 PM, wrote:
> >>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> >>>> On 6/8/2015 8:43 PM, wrote:
> >>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> >>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
> >>>>>>> On 6/8/2015 2:18 PM, sf wrote:
> >>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>>>>>>>
> >>>>>>>>> If you do that you will need the heavier bags as the light ones will
> >>>>>>>>> puncture from sharp edges on the jerky.
> >>>>>>>>
> >>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
> >>>>>>>> Thanks.
> >>>>>>>
> >>>>>>> No problemo, you're good to go.
> >>>>>>>
> >>>>>>> I guess I should put up a few jerky recipes.
> >>>>>>>
> >>>>>>> Lately I've been using some green chile powder after a soak in my usual
> >>>>>>> Korean style soy based sauce.
> >>>>>>>
> >>>>>>> I find the flavor is brighter than the red chile powder and I have been
> >>>>>>> considering saving some chile seeds from when I roast and drying those
> >>>>>>> on as well.
> >>>>>>
> >>>>>> In fact here's the base marinade I use:
> >>>>>>
> >>>>>> 1 cup light soy sauce
> >>>>>> 3/4 cup dark brown sugar
> >>>>>> 2 tablespoons minced garlic
> >>>>>> 1/4 cup Mirin or Xiao Xing wine
> >>>>>> 1 tablespoon Gojuchang red pepper paste
> >>>>>> 1 teaspoon dry ground ginger
> >>>>>> 1 teaspoon sesame oil
> >>>>>> 2 teaspoons ground black pepper
> >>>>>> 1/4 cup applesauce
> >>>>>>
> >>>>>> You get a sweet, salty, peppery marinade that is complex but not
> >>>>>> overpowering.
> >>>>>>
> >>>>>> Then before the jerky goes to dry I shake on that green chile powder.
> >>>>>>
> >>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
> >>>>>> to shaking on toasted sesame seeds.
> >>>>>
> >>>>> Nice copy and paste Boner.
> >>>>
> >>>> From where?
> >>>>
> >>>> Citation?
> >>>>
> >>>> Um...nah...
> >>>>
> >>>>> I don't know anyone who would eat that shit.
> >>>>
> >>>> I don't know anyone that wouldn't put you down like the cur hound you are.
> >>>
> >>> Threaten and insult me some more you impotent little bitch.
> >>>
> >> Founder and expose your belly some more, you disease-minded little troll
> >> hound.
> >
> > That was awesomely incoherent.
> >
> You are awesomely uneducated.

You are ridiculous.

On 6/8/2015 11:03 PM, wrote:
> On Monday, June 8, 2015 at 9:55:34 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 10:52 PM, wrote:
>>> On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
>>>> On 6/8/2015 10:31 PM, wrote:
>>>>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>>>>>> On 6/8/2015 8:43 PM, wrote:
>>>>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>>>>>
>>>>>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>>>>>> puncture from sharp edges on the jerky.
>>>>>>>>>>
>>>>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>>>>>> Thanks.
>>>>>>>>>
>>>>>>>>> No problemo, you're good to go.
>>>>>>>>>
>>>>>>>>> I guess I should put up a few jerky recipes.
>>>>>>>>>
>>>>>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>>>>>> Korean style soy based sauce.
>>>>>>>>>
>>>>>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>>>>>> considering saving some chile seeds from when I roast and drying those
>>>>>>>>> on as well.
>>>>>>>>
>>>>>>>> In fact here's the base marinade I use:
>>>>>>>>
>>>>>>>> 1 cup light soy sauce
>>>>>>>> 3/4 cup dark brown sugar
>>>>>>>> 2 tablespoons minced garlic
>>>>>>>> 1/4 cup Mirin or Xiao Xing wine
>>>>>>>> 1 tablespoon Gojuchang red pepper paste
>>>>>>>> 1 teaspoon dry ground ginger
>>>>>>>> 1 teaspoon sesame oil
>>>>>>>> 2 teaspoons ground black pepper
>>>>>>>> 1/4 cup applesauce
>>>>>>>>
>>>>>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>>>>>> overpowering.
>>>>>>>>
>>>>>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>>>>>
>>>>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>>>>>> to shaking on toasted sesame seeds.
>>>>>>>
>>>>>>> Nice copy and paste Boner.
>>>>>>
>>>>>> From where?
>>>>>>
>>>>>> Citation?
>>>>>>
>>>>>> Um...nah...
>>>>>>
>>>>>>> I don't know anyone who would eat that shit.
>>>>>>
>>>>>> I don't know anyone that wouldn't put you down like the cur hound you are.
>>>>>
>>>>> Threaten and insult me some more you impotent little bitch.
>>>>>
>>>> Founder and expose your belly some more, you disease-minded little troll
>>>> hound.
>>>
>>> That was awesomely incoherent.
>>>
>> You are awesomely uneducated.
>
> You are ridiculous.
>

You are ineffectual.

I bet that's your life path too.

On Monday, June 8, 2015 at 10:03:53 PM UTC-7, wrote:
> On Monday, June 8, 2015 at 9:55:34 PM UTC-7, La Mirada wrote:
> > On 6/8/2015 10:52 PM, wrote:
> > > On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
> > >> On 6/8/2015 10:31 PM, wrote:
> > >>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> > >>>> On 6/8/2015 8:43 PM, wrote:
> > >>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> > >>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
> > >>>>>>> On 6/8/2015 2:18 PM, sf wrote:
> > >>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> > >>>>>>>>
> > >>>>>>>>> If you do that you will need the heavier bags as the light ones will
> > >>>>>>>>> puncture from sharp edges on the jerky.
> > >>>>>>>>
> > >>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
> > >>>>>>>> Thanks.
> > >>>>>>>
> > >>>>>>> No problemo, you're good to go.
> > >>>>>>>
> > >>>>>>> I guess I should put up a few jerky recipes.
> > >>>>>>>
> > >>>>>>> Lately I've been using some green chile powder after a soak in my usual
> > >>>>>>> Korean style soy based sauce.
> > >>>>>>>
> > >>>>>>> I find the flavor is brighter than the red chile powder and I have been
> > >>>>>>> considering saving some chile seeds from when I roast and drying those
> > >>>>>>> on as well.
> > >>>>>>
> > >>>>>> In fact here's the base marinade I use:
> > >>>>>>
> > >>>>>> 1 cup light soy sauce
> > >>>>>> 3/4 cup dark brown sugar
> > >>>>>> 2 tablespoons minced garlic
> > >>>>>> 1/4 cup Mirin or Xiao Xing wine
> > >>>>>> 1 tablespoon Gojuchang red pepper paste
> > >>>>>> 1 teaspoon dry ground ginger
> > >>>>>> 1 teaspoon sesame oil
> > >>>>>> 2 teaspoons ground black pepper
> > >>>>>> 1/4 cup applesauce
> > >>>>>>
> > >>>>>> You get a sweet, salty, peppery marinade that is complex but not
> > >>>>>> overpowering.
> > >>>>>>
> > >>>>>> Then before the jerky goes to dry I shake on that green chile powder.
> > >>>>>>
> > >>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
> > >>>>>> to shaking on toasted sesame seeds.
> > >>>>>
> > >>>>> Nice copy and paste Boner.
> > >>>>
> > >>>> From where?
> > >>>>
> > >>>> Citation?
> > >>>>
> > >>>> Um...nah...
> > >>>>
> > >>>>> I don't know anyone who would eat that shit.
> > >>>>
> > >>>> I don't know anyone that wouldn't put you down like the cur hound you are.
> > >>>
> > >>> Threaten and insult me some more you impotent little bitch.
> > >>>
> > >> Founder and expose your belly some more, you disease-minded little troll
> > >> hound.
> > >
> > > That was awesomely incoherent.

> > >
> > You are awesomely uneducated.
>
> You are ridiculous.

And My MBA makes me uneducated You might be amusing if you had a clue.

On 6/8/2015 11:13 PM, wrote:
> On Monday, June 8, 2015 at 10:03:53 PM UTC-7, wrote:
>> On Monday, June 8, 2015 at 9:55:34 PM UTC-7, La Mirada wrote:
>>> On 6/8/2015 10:52 PM, wrote:
>>>> On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
>>>>> On 6/8/2015 10:31 PM, wrote:
>>>>>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>>>>>>> On 6/8/2015 8:43 PM, wrote:
>>>>>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>>>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>>>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>>>>>>
>>>>>>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>>>>>>> puncture from sharp edges on the jerky.
>>>>>>>>>>>
>>>>>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>>>>>>> Thanks.
>>>>>>>>>>
>>>>>>>>>> No problemo, you're good to go.
>>>>>>>>>>
>>>>>>>>>> I guess I should put up a few jerky recipes.
>>>>>>>>>>
>>>>>>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>>>>>>> Korean style soy based sauce.
>>>>>>>>>>
>>>>>>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>>>>>>> considering saving some chile seeds from when I roast and drying those
>>>>>>>>>> on as well.
>>>>>>>>>
>>>>>>>>> In fact here's the base marinade I use:
>>>>>>>>>
>>>>>>>>> 1 cup light soy sauce
>>>>>>>>> 3/4 cup dark brown sugar
>>>>>>>>> 2 tablespoons minced garlic
>>>>>>>>> 1/4 cup Mirin or Xiao Xing wine
>>>>>>>>> 1 tablespoon Gojuchang red pepper paste
>>>>>>>>> 1 teaspoon dry ground ginger
>>>>>>>>> 1 teaspoon sesame oil
>>>>>>>>> 2 teaspoons ground black pepper
>>>>>>>>> 1/4 cup applesauce
>>>>>>>>>
>>>>>>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>>>>>>> overpowering.
>>>>>>>>>
>>>>>>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>>>>>>
>>>>>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>>>>>>> to shaking on toasted sesame seeds.
>>>>>>>>
>>>>>>>> Nice copy and paste Boner.
>>>>>>>
>>>>>>> From where?
>>>>>>>
>>>>>>> Citation?
>>>>>>>
>>>>>>> Um...nah...
>>>>>>>
>>>>>>>> I don't know anyone who would eat that shit.
>>>>>>>
>>>>>>> I don't know anyone that wouldn't put you down like the cur hound you are.
>>>>>>
>>>>>> Threaten and insult me some more you impotent little bitch.
>>>>>>
>>>>> Founder and expose your belly some more, you disease-minded little troll
>>>>> hound.
>>>>
>>>> That was awesomely incoherent.
>
>>>>
>>> You are awesomely uneducated.
>>
>> You are ridiculous.
>
> And My MBA makes me uneducated You might be amusing if you had a clue.
>
Your MBA makes you a time waster here.

Go do something of shareholder value, you fraud.

On Monday, June 8, 2015 at 10:23:44 PM UTC-7, La Mirada wrote:
> On 6/8/2015 11:13 PM, wrote:
> > On Monday, June 8, 2015 at 10:03:53 PM UTC-7, wrote:
> >> On Monday, June 8, 2015 at 9:55:34 PM UTC-7, La Mirada wrote:
> >>> On 6/8/2015 10:52 PM, wrote:
> >>>> On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
> >>>>> On 6/8/2015 10:31 PM, wrote:
> >>>>>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
> >>>>>>> On 6/8/2015 8:43 PM, wrote:
> >>>>>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
> >>>>>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
> >>>>>>>>>> On 6/8/2015 2:18 PM, sf wrote:
> >>>>>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
> >>>>>>>>>>>
> >>>>>>>>>>>> If you do that you will need the heavier bags as the light ones will
> >>>>>>>>>>>> puncture from sharp edges on the jerky.
> >>>>>>>>>>>
> >>>>>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
> >>>>>>>>>>> Thanks.
> >>>>>>>>>>
> >>>>>>>>>> No problemo, you're good to go.
> >>>>>>>>>>
> >>>>>>>>>> I guess I should put up a few jerky recipes.
> >>>>>>>>>>
> >>>>>>>>>> Lately I've been using some green chile powder after a soak in my usual
> >>>>>>>>>> Korean style soy based sauce.
> >>>>>>>>>>
> >>>>>>>>>> I find the flavor is brighter than the red chile powder and I have been
> >>>>>>>>>> considering saving some chile seeds from when I roast and drying those
> >>>>>>>>>> on as well.
> >>>>>>>>>
> >>>>>>>>> In fact here's the base marinade I use:
> >>>>>>>>>
> >>>>>>>>> 1 cup light soy sauce
> >>>>>>>>> 3/4 cup dark brown sugar
> >>>>>>>>> 2 tablespoons minced garlic
> >>>>>>>>> 1/4 cup Mirin or Xiao Xing wine
> >>>>>>>>> 1 tablespoon Gojuchang red pepper paste
> >>>>>>>>> 1 teaspoon dry ground ginger
> >>>>>>>>> 1 teaspoon sesame oil
> >>>>>>>>> 2 teaspoons ground black pepper
> >>>>>>>>> 1/4 cup applesauce
> >>>>>>>>>
> >>>>>>>>> You get a sweet, salty, peppery marinade that is complex but not
> >>>>>>>>> overpowering.
> >>>>>>>>>
> >>>>>>>>> Then before the jerky goes to dry I shake on that green chile powder.
> >>>>>>>>>
> >>>>>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
> >>>>>>>>> to shaking on toasted sesame seeds.
> >>>>>>>>
> >>>>>>>> Nice copy and paste Boner.
> >>>>>>>
> >>>>>>> From where?
> >>>>>>>
> >>>>>>> Citation?
> >>>>>>>
> >>>>>>> Um...nah...
> >>>>>>>
> >>>>>>>> I don't know anyone who would eat that shit.
> >>>>>>>
> >>>>>>> I don't know anyone that wouldn't put you down like the cur hound you are.
> >>>>>>
> >>>>>> Threaten and insult me some more you impotent little bitch.
> >>>>>>
> >>>>> Founder and expose your belly some more, you disease-minded little troll
> >>>>> hound.
> >>>>
> >>>> That was awesomely incoherent.
> >
> >>>>
> >>> You are awesomely uneducated.
> >>
> >> You are ridiculous.
> >
> > And My MBA makes me uneducated You might be amusing if you had a clue.
> >
> Your MBA makes you a time waster here.
>
> Go do something of shareholder value, you fraud.

You called me uneducated. Now you just twist in the wind because you've been shown to be a liar. Common little liar! Like your leghumping isn't a waste of time? What I do with my time is none of your business leghumper.

On 6/8/2015 11:37 PM, wrote:
> On Monday, June 8, 2015 at 10:23:44 PM UTC-7, La Mirada wrote:
>> On 6/8/2015 11:13 PM, wrote:
>>> On Monday, June 8, 2015 at 10:03:53 PM UTC-7, wrote:
>>>> On Monday, June 8, 2015 at 9:55:34 PM UTC-7, La Mirada wrote:
>>>>> On 6/8/2015 10:52 PM, wrote:
>>>>>> On Monday, June 8, 2015 at 9:34:49 PM UTC-7, La Mirada wrote:
>>>>>>> On 6/8/2015 10:31 PM, wrote:
>>>>>>>> On Monday, June 8, 2015 at 9:17:52 PM UTC-7, La Mirada wrote:
>>>>>>>>> On 6/8/2015 8:43 PM, wrote:
>>>>>>>>>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>>>>>>>>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>>>>>>>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>>>>>>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>>>>>>>>>> puncture from sharp edges on the jerky.
>>>>>>>>>>>>>
>>>>>>>>>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>>>>>>>>>> Thanks.
>>>>>>>>>>>>
>>>>>>>>>>>> No problemo, you're good to go.
>>>>>>>>>>>>
>>>>>>>>>>>> I guess I should put up a few jerky recipes.
>>>>>>>>>>>>
>>>>>>>>>>>> Lately I've been using some green chile powder after a soak in my usual
>>>>>>>>>>>> Korean style soy based sauce.
>>>>>>>>>>>>
>>>>>>>>>>>> I find the flavor is brighter than the red chile powder and I have been
>>>>>>>>>>>> considering saving some chile seeds from when I roast and drying those
>>>>>>>>>>>> on as well.
>>>>>>>>>>>
>>>>>>>>>>> In fact here's the base marinade I use:
>>>>>>>>>>>
>>>>>>>>>>> 1 cup light soy sauce
>>>>>>>>>>> 3/4 cup dark brown sugar
>>>>>>>>>>> 2 tablespoons minced garlic
>>>>>>>>>>> 1/4 cup Mirin or Xiao Xing wine
>>>>>>>>>>> 1 tablespoon Gojuchang red pepper paste
>>>>>>>>>>> 1 teaspoon dry ground ginger
>>>>>>>>>>> 1 teaspoon sesame oil
>>>>>>>>>>> 2 teaspoons ground black pepper
>>>>>>>>>>> 1/4 cup applesauce
>>>>>>>>>>>
>>>>>>>>>>> You get a sweet, salty, peppery marinade that is complex but not
>>>>>>>>>>> overpowering.
>>>>>>>>>>>
>>>>>>>>>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>>>>>>>>>
>>>>>>>>>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>>>>>>>>>> to shaking on toasted sesame seeds.
>>>>>>>>>>
>>>>>>>>>> Nice copy and paste Boner.
>>>>>>>>>
>>>>>>>>> From where?
>>>>>>>>>
>>>>>>>>> Citation?
>>>>>>>>>
>>>>>>>>> Um...nah...
>>>>>>>>>
>>>>>>>>>> I don't know anyone who would eat that shit.
>>>>>>>>>
>>>>>>>>> I don't know anyone that wouldn't put you down like the cur hound you are.
>>>>>>>>
>>>>>>>> Threaten and insult me some more you impotent little bitch.
>>>>>>>>
>>>>>>> Founder and expose your belly some more, you disease-minded little troll
>>>>>>> hound.
>>>>>>
>>>>>> That was awesomely incoherent.
>>>
>>>>>>
>>>>> You are awesomely uneducated.
>>>>
>>>> You are ridiculous.
>>>
>>> And My MBA makes me uneducated You might be amusing if you had a clue.
>>>
>> Your MBA makes you a time waster here.
>>
>> Go do something of shareholder value, you fraud.
>
> You called me uneducated.

I call you a nitwit.

> Now you just twist in the wind because you've been shown to be a liar.

By what, your "claims"?

Lol.

It is to laugh, deeply!

HAR!

> Common little liar!

Common or garden variety troll.

> Like your leghumping isn't a waste of time?

Et tu, troll?

> What I do with my time is none of your business leghumper.

What you hypocrisize yourself into is a public laugher, troll.

On 6/8/2015 8:49 PM, wrote:
> On Monday, June 8, 2015 at 7:41:02 PM UTC-7, wrote:
>> On Monday, June 8, 2015 at 1:35:39 PM UTC-7, La Mirada wrote:
>>> On 6/8/2015 2:23 PM, La Mirada wrote:
>>>> On 6/8/2015 2:18 PM, sf wrote:
>>>>> On Mon, 08 Jun 2015 14:12:14 -0600, La Mirada > wrote:
>>>>>
>>>>>> If you do that you will need the heavier bags as the light ones will
>>>>>> puncture from sharp edges on the jerky.
>>>>>
>>>>> I usually buy the freezer weight anyway, so that won't be a problem.
>>>>> Thanks.
>>>>
>>>> No problemo, you're good to go.
>>>>
>>>> I guess I should put up a few jerky recipes.
>>>>
>>>> Lately I've been using some green chile powder after a soak in my usual
>>>> Korean style soy based sauce.
>>>>
>>>> I find the flavor is brighter than the red chile powder and I have been
>>>> considering saving some chile seeds from when I roast and drying those
>>>> on as well.
>>>
>>> In fact here's the base marinade I use:
>>>
>>> 1 cup light soy sauce
>>> 3/4 cup dark brown sugar
>>> 2 tablespoons minced garlic
>>> 1/4 cup Mirin or Xiao Xing wine
>>> 1 tablespoon Gojuchang red pepper paste
>>> 1 teaspoon dry ground ginger
>>> 1 teaspoon sesame oil
>>> 2 teaspoons ground black pepper
>>> 1/4 cup applesauce
>>>
>>> You get a sweet, salty, peppery marinade that is complex but not
>>> overpowering.
>>>
>>> Then before the jerky goes to dry I shake on that green chile powder.
>>>
>>> I do think adding the dried chile seeds will be a neat touch, equivalent
>>> to shaking on toasted sesame seeds.
>> Yeah. You won't taste the meat though. Every recipe you paste here is just a mess of too many flavors.


You're her with ONE express purpose, and ONLY one - which is to troll me.

Your "born on" date is 6-7-15.

So basically, EAT SHIT AND DIE you worthless scumbag!

I hope you ****ing choke to death on some jerky.

"La Mirada", serial criminal, said:

>You're her with ONE express purpose, and ONLY one - which is to
>troll me.

But you yourself would never perch on a group in order to troll
certain people. LOL!

>Your "born on" date is 6-7-15.

Your DOB was not recorded because the hospital didn't want to be
responsible.

>So basically, EAT SHIT AND DIE you worthless scumbag!

Getting a bit lathered up there, boner?

>I hope you ****ing choke to death on some jerky.

Just because people choke to death on *your* jerky doesn't mean
all jerky is deadly.