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Thread: My crack at jerky

  1. 11-03-2013, 06:44 AM #136
    Rushy
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    Quote Originally Posted by phillipgr View Post
    Not to worry, Rushy, I can do another batch if you eat it all.

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    There will be some. I will also send a heap of off cuts away to be made into salami and will be taking one of them as well so we will not be short of protein.
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  3. 15-03-2013, 12:03 PM #137
    veitnamcam
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    Works well as long as you have a fan oven.
    60-70c max and just crack the door with a wooden spoon handle or something.

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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  4. 15-03-2013, 01:31 PM #138
    sako75
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    Wife did the crossword in last months Wilderness magazine, sent in the mystery word and got 2 pack of beef jerky in the mail. Too easy
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  5. 15-03-2013, 10:48 PM #139
    phillipgr
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    Quote Originally Posted by Rushy View Post
    There will be some. I will also send a heap of off cuts away to be made into salami and will be taking one of them as well so we will not be short of protein.
    Sweet, salami is good
    Yeah nah bro

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  6. 09-01-2017, 07:45 PM #140
    sapphire
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    Looks delicious!!
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  7. 10-01-2017, 12:24 PM #141
    Boaraxa
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    Quote Originally Posted by sapphire View Post
    Looks delicious!!
    Agreed , interesting post its got me thinking I need to make some up to
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  8. 19-04-2019, 05:35 PM #142
    Shootm
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    Righto rummaged through the pantry and threw lots of stuff in an ice cream container with a bit of venison. I’ll pull it out of the fridge tomorrow morning and slow cook it, fingers crossed it tastes like jerky


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  9. 20-04-2019, 02:25 AM #143
    Spanners
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    My crack at jerky

    I built a biltong box for work out of a welding rod cabinet. Takes about 1/2 as much again as pictured.
    Doesn’t last long :p



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  10. 20-04-2019, 06:19 AM #144
    sightpicture
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    When I'm traveling (often) and no bacon jerky is to be had, I can get some done quite quickly with bicycle spokes, streaky bacon, hotel handbasin, hotel-supplied hair-drier, my patented brush-on marinade, a clamp, and 40-60 minutes (depending on dryer model and wall voltage not being Kinshasa/Manila levels).
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  11. 20-04-2019, 09:38 AM #145
    Tussock
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    My mouth is watering and I'm looking for more to shoot already. This looks a fair bit better now. First photo three days ago, second now.

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  12. 20-04-2019, 02:23 PM #146
    Shootm
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    Came out really well.


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  13. 20-04-2019, 05:25 PM #147
    kotuku
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    Quote Originally Posted by ebf View Post
    VC, for a minute there your title on this thread had me worried
    Im with EBF-get a grip you cranky old b....d!! seriously id be in like a lab in a butchers shop for a feed of that .heres to hopin for a few gesses this season cause nowt like goose salami to put lead in an old fellas pencil.
    I guts one and old gspf buries his arse deepr into the maimai seat ,growlin "settle down ya hua"!
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« Belly meat | Rabbit- Ive had enough. »

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