Thread: Scrub Bull

Originally Posted by Spudattack

Very nice! Would love to see a pic of the Jeffery! One of the all time classic cartridges! .338 no sluch either!

I will post some snaps of the 404 J when I get back, and as Spook mentioned if we are lucky enough to nail one some snaps of the Scrubber.

Cheers Rob

Originally Posted by Bavarian_Hunter

Have you done much jerky in the past mate?

No Bavarian but keen to have a crack at it, any tips?

Corning can turn even the rankest smellyest stag at the end of the roar that has almost rooted himself to death into beautiful eating.
I would defiantly give it a go if you get a bull

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Cheers veitnamcam, I will be looking to bring a fair bit back with me, if it tastes like crap I can feed it to the hounds so it wont go to waste.

Originally Posted by rob270

No Bavarian but keen to have a crack at it, any tips?

I love making jerky, so any questions you have feel free to ask.

Originally Posted by Bavarian_Hunter

I love making jerky, so any questions you have feel free to ask.

The only thing with it is it turns lots of meat into not much meat that you can't stop eating.

So probably ideal for big game :thumbup:

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Originally Posted by veitnamcam

Corning can turn even the rankest smellyest stag at the end of the roar that has almost rooted himself to death into beautiful eating.
I would defiantly give it a go if you get a bull

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hey vc send me your way of doing it as my young fullas love silverside so would be good to try them on corned venison.

Originally Posted by Bavarian_Hunter

I love making jerky, so any questions you have feel free to ask.

Will do

Cheers Rob

Originally Posted by Rushy

That would be a shit load of jerky if that is all you are going to do. I am with Toby and VC, make wider use of it.

Sika shows fast coming up we could eat it there!

Originally Posted by Neckshot

hey vc send me your way of doing it as my young fullas love silverside so would be good to try them on corned venison.

I skin it,hang it,butcher it then drop in various cuts to one of a couple of guys that deal with wild meats and get them to do it.
Same with sausages and salamies.
Always fantastic tho venison sausages took a bit to get right. To dry not enough fat too much and it just tastes like any shit supermarket sausage.

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Originally Posted by veitnamcam

I skin it,hang it,butcher it then drop in various cuts to one of a couple of guys that deal with wild meats and get them to do it.
Same with sausages and salamies.
Always fantastic tho venison sausages took a bit to get right. To dry not enough fat too much and it just tastes like any shit supermarket sausage.

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VC, venison sausages are great if you make them with 1/3 domestic pork.

Renwick Butchery will make them for you.. They're a registered game butcher


Tim

Originally Posted by kiwi39

VC, venison sausages are great if you make them with 1/3 domestic pork.

Renwick Butchery will make them for you.. They're a registered game butcher


Tim

I add goat for fat content(now).
Works well and you can still taste that they are venison sausages.

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