3/4c Shredded Moz. Cheese
1/4c Shredded Mild Cheddar Cheese
3-4T Grated Parmesan Cheese
Optional: 1/8tsp Himalayan Salt, minced Jalapeno
In small blender, blend all ingredients. Lay a thin-ish layer onto Parchment Paper. Cook in pizza oven a few minutes on each side, or til each is LIGHT golden. YOU WILL NEED TO KEEP CLOSE EYE ON IT (It burns quickly). Allow to cool and cut into squares.
I put in the fridge in a bag with below, making Beef Jerky and Cheese Snack Mix.
— I SERVE WITH:
2 lb. Beef (Grab whatever steak/roast on sale… In the end, it’s all Tasty!)
Hi Mountain Seasoning’s Jerky Cure & Seasoning ORIGINAL BLEND:
– 1T of Season Mix (Darker Powder) 1T+1tsp Cure (Per instructions)
1tsp Cayenne Pepper Powder
1tsp Liquid Hickory Smoke
2T – 1/4c Teriyaki Sauce
Tasty option: Season, well, the tops (When you first put on dehydrator) with Fresh Cracked Black Pepper.
2lbs of meat. I used this time around. Cut into strips about 1/4in thick. Sometimes, I make nuggets. Your choice. They say to cut off the fat. After long periods, it can go rancid. But, we eat this so fast there’s no need to worry about ever getting there. We also store ours in fridge. Try to find less fat, tho… It’s better to eat.
Store in airtight container. We store ours in fridge, especially, these. As, they have the fat on. If you get the nice no fat kind, works fantastic in air tight container for a longer time.