Jerky????
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- Jedi Seadog
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Cheers dicko thanks for the tips mate, do you cut ya meat with the grain, or against, again i have been told 2 differant views??
Cheers,
Brad
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Brad
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- XXtreme
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- scottmac
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2rods recipie is da bomb! But I sprinkle the meat with chillie flakes and freshly ground pepper and press in after layin in the dryer. I like it hot! I also find it is ready after about 7-8 hours on the high setting. I suppose it depends on the thickness of the cut, how you like it, space between pieces etc. Just keep checking it as you don't want to overdo it! The longer you marinade it the better! Mmmm, I'm off to buy the ingredients right now!
- Kevin Kevinson
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well I have entered the jerky world...
I done my first batch today after borrowing a dryer off Johnny Whitegoods. And I reckon my batch is top of the tree, and dare I say it big man....but I reckon i might have you beat 2rods
went with the same base as you used, but added the following key ingredients
vinegar
sweet hungarian paprika
berenberg taka tala sauce
lemon pepper
oh, and the other big difference, I tenderised the meat which lets the marinade get in further.
we will have to have a jerky off one day. not like the cronulla sharks though
I done my first batch today after borrowing a dryer off Johnny Whitegoods. And I reckon my batch is top of the tree, and dare I say it big man....but I reckon i might have you beat 2rods
went with the same base as you used, but added the following key ingredients
vinegar
sweet hungarian paprika
berenberg taka tala sauce
lemon pepper
oh, and the other big difference, I tenderised the meat which lets the marinade get in further.
we will have to have a jerky off one day. not like the cronulla sharks though
Cheers
KK (aka Hilly)
and then you nod your head like your saying YES to every beat...
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KK (aka Hilly)
and then you nod your head like your saying YES to every beat...
(Homer J Simpson on listening to rock music)
- Matt Flynn
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- fishfanatic
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Matt Flynn wrote:A tough call KK, that 2rods jerky was pretty bl..dy goodAnd I reckon my batch is top of the tree, and dare I say it big man....but I reckon i might have you beat 2rods
My jerky was tested by "experts" (2rods and Harmsey) and got the thumbs up..... but then again I did use 2rods's recipe so there may be a little bias..
I reckon a jerky off seems like a good idea
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Unknown
"Conformity is the jailer of freedom and the enemy of growth".
John F. Kennedy
"The first principle of a free society is an untrammeled flow of words in an open forum"
Adlai E. Stevenson
"We are willing enough to praise freedom when she is safely tucked away in the past and cannot be a nuisance. In the present, amidst dangers whose outcome we cannot foresee, we get nervous about her, and admit censorship".
Forster, Edward
"Freedom is the right to tell people what they do not want to hear"
George Orwell
"Political Correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."
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- meter_seeker
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Well i got a different way of doing jerky that some might find interesting.
Its a method i got from mum, since then ive variated what i put into the marinate. Basically the quality of taste is gonna depend on the quality of meat, i usually go shoot a stray cow and chop it up but a visit to your local butcher works to. My choice of cuts would be either porterhouse or rump/sirloin. From here i just cut them into thick strips(they will shrivel with my drying method so thick is the go) removing the fat then placing the strips into a bowl. With the marinate i pour in oyster sauce and kecap manis (ABC sweet soy sauce) going 50/50 till theres enough covering half the meat present, again i always use authentic asian products which i personally think provides more flavour. Quick mix with clean hands to see all the strips are getting equal spread then along with a few more ingredients. A bit of dried tarragon and thyme dusted in, paprika, cracked pepper, some vinegar, fresh rosemary (crunch in ya hand before u chuck it in to release the flavour), crushed garlic, chilli (if ya want a ring burning sensation) and a heap of salt. Mix and beat thouroughly.
Glad wrap the bowl and leave it marinate for 24 hours, sometimes i let it go for 36 hours and you get a pretty intense flavour that i prefer.
Now for drying i use the heat of the sun, my setup is two fly screen doors, where one has the meat on it and the other over the top for protection from flys and hawks. Its then placed elevated on some dunnage which is sitting in a large tray i have which is got half an inch of water in it to stop the ants gettin to it. This is placed on the roof of the shed, now obviously rain and overcast days will play a factor so getting a scorcher of a day is ideal. Now you wanna toast them for at least 6-7hrs till the strips stiffen right up, basically after all that f*ck around you just deep or shallow fry the strips in a wok or whatever you use in your household with olive oil until they darken up to their near original colour. Throw them on a paper towel to soak up excess and hopefully enjoy an ancient asian recipie thats been used for generations.
Ive tried alot of jerky's (except 2rods) and this has been second to none, the time and prep really pays off.
Its a method i got from mum, since then ive variated what i put into the marinate. Basically the quality of taste is gonna depend on the quality of meat, i usually go shoot a stray cow and chop it up but a visit to your local butcher works to. My choice of cuts would be either porterhouse or rump/sirloin. From here i just cut them into thick strips(they will shrivel with my drying method so thick is the go) removing the fat then placing the strips into a bowl. With the marinate i pour in oyster sauce and kecap manis (ABC sweet soy sauce) going 50/50 till theres enough covering half the meat present, again i always use authentic asian products which i personally think provides more flavour. Quick mix with clean hands to see all the strips are getting equal spread then along with a few more ingredients. A bit of dried tarragon and thyme dusted in, paprika, cracked pepper, some vinegar, fresh rosemary (crunch in ya hand before u chuck it in to release the flavour), crushed garlic, chilli (if ya want a ring burning sensation) and a heap of salt. Mix and beat thouroughly.
Glad wrap the bowl and leave it marinate for 24 hours, sometimes i let it go for 36 hours and you get a pretty intense flavour that i prefer.
Now for drying i use the heat of the sun, my setup is two fly screen doors, where one has the meat on it and the other over the top for protection from flys and hawks. Its then placed elevated on some dunnage which is sitting in a large tray i have which is got half an inch of water in it to stop the ants gettin to it. This is placed on the roof of the shed, now obviously rain and overcast days will play a factor so getting a scorcher of a day is ideal. Now you wanna toast them for at least 6-7hrs till the strips stiffen right up, basically after all that f*ck around you just deep or shallow fry the strips in a wok or whatever you use in your household with olive oil until they darken up to their near original colour. Throw them on a paper towel to soak up excess and hopefully enjoy an ancient asian recipie thats been used for generations.
Ive tried alot of jerky's (except 2rods) and this has been second to none, the time and prep really pays off.
- fff1964
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Beef jerky recipe
Mines pretty basic too, but slightly different.
I use cheap cut's whatevers on special.
Place meat in a large bowl (you can also use chicken.....ITS GOOD)
add a good splash of cheap port,
2 tbls garlic and ginger.
about 1/2 cup honey,
dash of liquid smoke.
1/2 cup sweet chillie sauce.
1/2cup woscestershire sauce.
A good dose of pepper and salt
1tbls cofee.
1/2 a chopped onion.
For hot version and chille flakes and wasabi to this as desired.
Marrinate for at least 24hrs
Place in dehydrator with pieces not touching(spray each tray lightly with a tin of spray olive oil, helps when wife is washing up later)
Takes up 14hrs or so depending on size of pieces. During drying rotate the shelves around to promote even cooking.
ENJOY
I use cheap cut's whatevers on special.
Place meat in a large bowl (you can also use chicken.....ITS GOOD)
add a good splash of cheap port,
2 tbls garlic and ginger.
about 1/2 cup honey,
dash of liquid smoke.
1/2 cup sweet chillie sauce.
1/2cup woscestershire sauce.
A good dose of pepper and salt
1tbls cofee.
1/2 a chopped onion.
For hot version and chille flakes and wasabi to this as desired.
Marrinate for at least 24hrs
Place in dehydrator with pieces not touching(spray each tray lightly with a tin of spray olive oil, helps when wife is washing up later)
Takes up 14hrs or so depending on size of pieces. During drying rotate the shelves around to promote even cooking.
ENJOY
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- drifter
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Hi Pecheur, check out this link from Mr Flynn. Send him a PM and he may pass on the recipe
http://www.fishingterritory.com/viewtopic.php?t=17084
http://www.fishingterritory.com/viewtopic.php?t=17084
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- Jedi Seadog
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- 2rods
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Wet weather + spare time = Jerky
Just trying a new mix......so hot my bum had ring sting just from the smell of it
Did a sweet soy garlic 1 aswell......tasted good.....so its into the fridge for 12-24hrs then off to the drier with it....then of to hospital for a rebore for who ever eats it
Just trying a new mix......so hot my bum had ring sting just from the smell of it
Did a sweet soy garlic 1 aswell......tasted good.....so its into the fridge for 12-24hrs then off to the drier with it....then of to hospital for a rebore for who ever eats it
2RODS
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