Does anyone know how to make a decent jerky
Have heard it's a brilliant thing to take into the hills and wanna give it a go
Is making jerky easy etc...
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Does anyone know how to make a decent jerky
Have heard it's a brilliant thing to take into the hills and wanna give it a go
Is making jerky easy etc...
Theres a thread in here somewhere mate, il track it down for ya. Short answer yes if you have dehydator or box with fan. The key is the marinade.
Sweet thanks bro
Theres too many, slap the word 'jerky' in the search forums box top right and fill ya boots :D
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.
Search american style venison jerky. I found loads of recipes that way
Bang on.Quote:
Originally Posted by Feral
i often make biltong from my venison, bloody nice stuff and easy to make
there is a few threads on here already.
have a look in recipes.
Definitely do not "need"a dehydrator.
I have done it protected from flys outside in summer and in oven just with fan on.
Its a piece of piss give it a crack.
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@Fluff has a awesome venison jerky recipe if he isnt to busy chatting up tourist on the ski slopes he might drop in and let you know
I've just managed to squeeze in a bit of time... Josh James the kiwi bushman has a good video on YouTube for jerky. I did mine in the oven, just put ut on 50 and use a bit of wood to hold the door ajar. Just make sure all the pieces are the same size and keep an eye on it, should take about 8-9 hours. Worcester and soya sauce are the main ingrediants, I just chucked in enough so that all the jerky got a good coating. Just don't eat too much at a time, it's not ideal for the bowels ;)Quote:
Originally Posted by mucko
I made a dry spice mix and did mine in the smoker without smoke. Used a oxo cube some chille pepper and something else I cant remember. We munched it back pretty fast
Have a look here.
http://www.nzhuntingandshooting.co.n...ead.php?t=4937
If you like hot this stuff is good.
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Whats the ingredients Cam?Quote:
Originally Posted by veitnamcam
Dunno but its warm enough to make baldbob gingerly dab his frekle in the sea rather than use bog roll :DQuote:
Originally Posted by Gibo
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True ass bleed material aye :thumbsup: Might try and track some down :D
I found it at Raywards.
dunno if that is a chain or local store.
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You want to find a South African and ask for their biltong recipe!
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You have been putting that stuff on the wrong meat...oh sorry, I thought it said "wankerswood" on the labelQuote:
Originally Posted by veitnamcam
