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The beef jerkey has been in for about 5 hours and not really all that close to done. will likely need another 3 - 6. I cut it thick, not intentionally, I just suck at cutting meat.
Either way I took a sample and man I cant wait, the flavoring is just right!
High quality chilli powder, some garlic, and a few other spices really make it pop. but I went a bit heavy on the chilli powder (hand made) and it really made it all come together.
@freemo You should look for and get some Piri-Piri sauce. At a Portuguese store.
Man, it's lovely, spicy without burn, just nice.
https://www.bing.com/search?q=piri-piri+sauce&qs=BT&pq=piri-piri+sau&sc=8-13
@design_RG I am always **thrilled** to try new hot sauces.. I love spice, and burn isnt a problem, the hotter the better.
I will absolutely see if i cant find some of this.
The name sounds familiar I either had the sauce or the pepper before I think, but I cant remember. maybe I just read about it.
@freemo I am sure you can find it easy in Philly. Any large city should have an immigrant community, and the stores have many great food items.
I will have to prepare and share a post about Chouriço too!
@freemo Piri-Piri was a surprise discovery for me too -- even growing up on a spice loving country, I had never encountered it. It is linked to the Great Navigations, and I have talked about it with friends in Philippines, India and Japan that confirm it can be found there.
Amazing traditions and history. I love the taste of it, not caustic, just yummy and adds much flare.
