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Thread: Venison Jerky

  1. 28-12-2012, 02:50 PM #16
    Rushy
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    I look forward to that. Whoa the room has an echo. or is it deja vu
    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!
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  3. 28-12-2012, 05:15 PM #17
    phillipgr
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    Quote Originally Posted by veitnamcam View Post
    Ok youv inspired me,still got some hind quarter in the fridge. Was going to steak it and freeze it tonight but I will do some jerky.
    Il just use whatever we have lying round for the marinade and post it up.
    good stuff vc, you won't regret it. Like Rushy, I look forward to that
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  4. 28-12-2012, 05:18 PM #18
    veitnamcam
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    Re: Venison Jerky

    Posted the start.
    Done plenty of billtong but never jerky

    Sent from my GT-S5360T using Tapatalk 2
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
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  5. 28-12-2012, 05:30 PM #19
    phillipgr
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    Quote Originally Posted by veitnamcam View Post
    Posted the start.
    Done plenty of billtong but never jerky

    Sent from my GT-S5360T using Tapatalk 2
    What's the main difference between bultong and jerky, vc?
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  6. 28-12-2012, 06:11 PM #20
    Dundee
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    It kinda looks like those chewey dog treats that venison jerky
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
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  7. 28-12-2012, 06:16 PM #21
    veitnamcam
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    Some south african will correct me im sure but billtong is just dryed with no heat IE not cooked usually soaked in a heavy brine first to help dehydrate it .
    Jerky is cooked (albeit at very low temp) to aid dehydration and also melt(render) any fats in the meat.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
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  8. 29-12-2012, 10:49 AM #22
    phillipgr
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    Ah I see
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