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Thread: Venison jerky

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Htown Venison jerky 29-07-2014, 06:46 PM
Gibo Theres a thread in here... 29-07-2014, 06:48 PM
Htown Sweet thanks bro 29-07-2014, 06:49 PM
Gibo Theres too many, slap the... 29-07-2014, 06:50 PM
Feral Had a go with it recently -... 29-07-2014, 09:07 PM
Boulderman Bang on. 29-07-2014, 09:47 PM
chrome Search american style venison... 29-07-2014, 09:24 PM
silentscope i often make biltong from my... 29-07-2014, 10:33 PM
veitnamcam there is a few threads on... 30-07-2014, 12:00 AM
mucko Fluff has a awesome venison... 30-07-2014, 07:40 AM
Fluff I've just managed to squeeze... 31-07-2014, 04:15 PM
Toby I made a dry spice mix and... 31-07-2014, 04:18 PM
veitnamcam Have a look here. ... 31-07-2014, 06:15 PM
Gibo Whats the ingredients Cam? 01-08-2014, 12:19 PM
veitnamcam Dunno but its warm enough to... 01-08-2014, 01:28 PM
Spook You have been putting that... 10-08-2014, 07:39 AM
Gibo True ass bleed material aye... 01-08-2014, 02:57 PM
veitnamcam I found it at Raywards.... 01-08-2014, 04:01 PM
Guest You want to find a South... 10-08-2014, 04:13 AM
  1. 29-07-2014, 09:07 PM #1
    Feral is offline
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    Had a go with it recently - done a few batches now. can do the same with chuck steak / gravy beef etc too. Heaps of chilli, worster, soy, sweet chilli, few other spices and let it run for a day or more. Get all your slices as close to the same thickness as you can for consistent drying between all your pieces. Can get a dehydrator for $80ish from briscoes. Well worth the effort and very scoffable. Let it marinade a day too.
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  2. 29-07-2014, 09:47 PM #2
    Boulderman is offline
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    Quote Originally Posted by Feral View Post
    Had a go with it recently - done a few batches now. can do the same with chuck steak / gravy beef etc too. Heaps of chilli, worster, soy, sweet chilli, few other spices and let it run for a day or more. Get all your slices as close to the same thickness as you can for consistent drying between all your pieces. Can get a dehydrator for $80ish from briscoes. Well worth the effort and very scoffable. Let it marinade a day too.
    Bang on.
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« Butterfish andMoki | Cold smoked venison haunch method please. »

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