Thread: Jerky

Originally Posted by Toby

How's this for skill boys! Even cooked it on the toastie maker so it cooks them faster both sides at the same time

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the dundee clan are just pullin up at ya front gate;musta smelt em cooking.BTWwhere the trusty watties???
next lot ya mince try puttin it through one of the garden composting shredders -might make life a tad easier-add a bit of rib bone too -give the buggers a little body!!

Yum!

Good looking sandwich toby. You are living pretty high off the hog these days. Don't go getting overweight on that new section of thigh bone.

I slice up schnitzel thick meat into strips ( no fat it can go rancid) about 2 cm wide , marinate them in a desert spoon of salt same with brown sugar , pepper ,2-3 shakes of soy sauce, glug of sweet chilli sauce and cover with red wine at least over night , then drain them put a tooth pick or bamboo skewer through one end then hang them from the rack in my little chief electric smoker , smoke them over one pan of oak dust and leave them drying for at least 8 hours or more depending on humidity , in a sealed jar in the fridge they will last as long as it takes to eat them .

good meat makes good mince, crap meat makes crap mince

tell the turkeys to take you along to the next cull and youll show them how its done

Originally Posted by Bill999

good meat makes good mince, crap meat makes crap mince

tell the turkeys to take you along to the next cull and youll show them how its done

I asked if I could go but got shut down

Looks pretty jam up, bud, good stuff. I usually make it in the oven with the door slightly open at 50-60 degrees. Mainly skirt or rump (beef) but also moose when I was in Sweden, the locals went mental over it. Anyway, just invested in a dehydrator, does a great job. Any members in the Hawke's Bay are welcome to borrow it, it's primo.

Originally Posted by Boulderman

Anyway, just invested in a dehydrator, does a great job. Any members in the Hawke's Bay are welcome to borrow it, it's primo.

save me cleaning mine!

I have made venison, Canada goose and beef jerky with my method , the Canada jerky is exceptionally nice .

Been smelling different things in the pantry and think I have a good mix sorted now. Time to make some more

Originally Posted by Toby

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Been smelling different things in the pantry and think I have a good mix sorted now. Time to make some more

Looks like you got that completely ballsed up Toby. Better bin it. On second thoughts just send it to me and I will get rid of it.

I daresay after a decent gutsful of that toby ,a man would want to be sittin upwind of you in church huh

Ballsed up so bad theres next to nothing left

Originally Posted by Toby

Ballsed up so bad theres next to nothing left

Glutton