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Thread: My crack at jerky

  1. 29-12-2012, 09:11 AM #16
    Bulltahr
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    How did it turn out? I dry mine in the hot water cupboard so it doesn't "cook" .
    PLenty of cracked pepper doesn't go amiss either.......................
    Just ate 2 burritos of "Machaca" shredded jerky reconsituted with water and chillies/tomato/onion, probably the best protein breakfast I have ever had.
    Machete don't text!
    (.)(.) = :-)))
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  3. 29-12-2012, 10:17 AM #17
    veitnamcam
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    Re: My crack at jerky

    The thinner bits are done. Thicker bits maybe another hour.
    I've already eaten most of it!
    Farkin good!

    Name: uploadfromtaptalk1356729408785.jpg Views: 512 Size: 59.5 KB

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  4. 29-12-2012, 10:18 AM #18
    veitnamcam
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    Re: My crack at jerky

    I knew i shouldn't have tipped out the marinade !

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  5. 29-12-2012, 10:31 AM #19
    Rushy
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    Quote Originally Posted by veitnamcam View Post
    I've already eaten most of it!
    So is any going to survive for a trip to a hill top VC?
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
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  6. 29-12-2012, 10:47 AM #20
    phillipgr
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    Looks damn good vc. I can just picture a cave-man mother telling a young and keen cave-boy "Don't eat it all at once, it'll give you a sore tummy"; in the same way mum's tell their kids that about lollies at Halloween hahaa
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  7. 29-12-2012, 10:52 AM #21
    veitnamcam
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    Re: My crack at jerky

    Quote Originally Posted by Rushy View Post
    So is any going to survive for a trip to a hill top VC?
    I doubt it Rushy... I have the same problem with billtong

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  8. 29-12-2012, 12:32 PM #22
    Rushy
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    Good on ya though VC. Live in the moment.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  9. 29-12-2012, 03:29 PM #23
    phillipgr
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    VC, when I hold my jerky up to the light, it shows up red and some light gets through, so I think mine for the most part stayed uncooked, and just dried out. Is that the same for you? I think mine were a bit thicker though.
    Yeah nah bro

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  10. 29-12-2012, 03:40 PM #24
    veitnamcam
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    Re: My crack at jerky

    Name: uploadfromtaptalk1356748626660.jpg Views: 483 Size: 44.9 KB
    Yea probably not cooked as such.
    Left mine with just enough moisture inside so is slightly soft .
    Very tender and tasty
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  11. 29-12-2012, 06:16 PM #25
    veitnamcam
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    Re: My crack at jerky

    Much like a good whisky this stuff seems to just evaporate when your not lookin.
    I just went to get another bit and it was all gone
    Im gonna have to make more.

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

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  12. 29-12-2012, 09:47 PM #26
    Rushy
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    You will just have to go hunting again VC.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  13. 29-12-2012, 11:47 PM #27
    phillipgr
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    Ah yup. Yeah its good to leave it a bit moist in the centre. I only have that in my bigger bits.
    Yeah nah bro

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  14. 30-12-2012, 01:18 AM #28
    Spanners
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    The Chef onboard just made a couple kg out of rump roast.. I've eaten 3/4 of it already
    Used the steamer over set on 60
    OMG its good
    Going to do another batch in a couple of days
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  15. 30-12-2012, 06:25 AM #29
    veitnamcam
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    Quote Originally Posted by Spanners View Post
    The Chef onboard just made a couple kg out of rump roast.. I've eaten 3/4 of it already
    Used the steamer over set on 60
    OMG its good
    Going to do another batch in a couple of days
    Allways pays to get on with the Chef @ sea ay
    And the galley girl if there is one
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  16. 30-12-2012, 06:30 AM #30
    Spanners
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    Quote Originally Posted by veitnamcam View Post
    Allways pays to get on with the Chef @ sea ay
    And the galley girl if there is one
    Galley girl? this isnt some dirty trawler!
    I've got a Steward making my bed and cleaning the shitter each day.
    Its called stripes
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