Dinner thread?

Yum i love broccoli good for you.

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Originally Posted by stretch

Turned the 1.8kg of backstraps into 500g of jerky.

Short version is the process worked, but my marinade recipe sucks. It was my first attempt, and I'll certainly be making some changes next time.

I was too conservative on the flavours (chilli, garlic, pepper etc), so it mostly just tastes of soy and worcherstershire, which made up the bulk of the marinade. Soaked it for 48hrs. Loaded up the trays of the dehydrator, turned it on and it died about a minute later. FFS. Unloaded the meat onto all Wifey's baking cooling racks, then into the oven on fan bake on the lowest possible temp (felt like 60-80c) for about 14hrs.

It's certainly edible, but not fantastic.

Has anyone got any ripper jerky recipes they want to share? I am thinking of making several different types at once next time, to speed up the trial and error, rather then ending up with one big batch of average jerky.

Roll is Braai mix after marinade, before drying, perhaps?

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There is a few in here.

http://www.nzhuntingandshooting.co.n...ck-jerky-4937/

this stuff is good if you like a bit of heat.

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Roast hare legs and mutton tonight.
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Home kill roast beef
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Dredged a couple of bags of veni fillets out of the freezer, rustled up a marinade out of stuff in the fridge/cupboard cooked and served with mashed spud fried onion and poached eggs.
bloody good..no pics we gutzed it all in no time!

Cooked this piece of pork last night. Best crackling ever ..
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Best meal for a week, eye fillet, spuds ,kale and leek, beats Fiji shit hands down!!Attachment 55462

An unusual carrot was added to tonights roast meal:D
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Sweet n sour pork , double the sauce next time.. Holy shit mmmmmm
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Healthy stuff, trying to eat better
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Quite enjoying a bit of wild pork for a change.

Front shoulder roasted on the BBQ, pulled pork buns with gravy and apple sauce, so simple and bloody tasty.

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Roast pork again tonighthttp://uploads.tapatalk-cdn.com/2016...c9c102e207.jpg

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OMG that looks so yummy,rambo rem 700,how did u get yr crackling like that.

I pat it dry. Score the skin 10mm apart. Run boiling water over the skin. Pat dry . Olive oils ,saltn pepper rubbed into the score. Leave out for 30min on bench.

I do cook it on charcoal bbq with high heat. But should work innan oven.
I also find the rolled pork crackle better. But still get a good crackle on the legs etc.

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