Jacks, Jerky, etc

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Jacks, Jerky, etc

Postby Cheesypigs » Thu 07 Feb, 2008 10:26 am

That sounds healthier lol, maybe with some Jacks links beef nuggets in there as well.
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Re: insant fried rice

Postby Joe » Thu 07 Feb, 2008 10:36 am

Cheesypigs wrote:That sounds healthier lol, maybe with some Jacks links beef nuggets in there as well.


I could live on jack links products. Rare that I do a walk without a steak bar in the pack.

I tell you if Jack Links had a daughter... :D
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Re: insant fried rice

Postby Cheesypigs » Thu 07 Feb, 2008 10:52 am

yes a short walk usually involves a steak bar and a nut bar. Yummmmm
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Re: insant fried rice

Postby Son of a Beach » Thu 07 Feb, 2008 10:57 am

Sounds like you guys need to try some real jerky. The packet stuff is OK, but it just doesn't measure up to the real thing! :)

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Re: insant fried rice

Postby Joe » Thu 07 Feb, 2008 11:09 am

Forth valley butcher does awesome jerky. Bestest eva!!1!!. I carry it on overnights religiously ('bout as close to religion as i get!). But there is something pretty special about a steak bar. I carry pack of twisties and a steak bar on daywalks. its what i call my Pub counter meal. Steak and Chips...get it? Ahhhh. :roll:
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Re: insant fried rice

Postby corvus » Thu 07 Feb, 2008 5:28 pm

taswaterfalls.com wrote:Forth valley butcher does awesome jerky. Bestest eva!!1!!. I carry it on overnights religiously ('bout as close to religion as i get!).


Hey twf I dispute your assesment of the bestest eva! Jerky as you have never tasted mine and whats more it does not cost $40.00 to $50.00 per kilo like the commercial versions :D the only problem is you need to own or have access to a dehydrator the time patience and skill to make it and MY recipe of course (EGO IS NOT A DIRTY WORD ) if anyone is interested I will provide the recipe free of charge :lol:
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Re: insant fried rice

Postby Penguin » Thu 07 Feb, 2008 5:30 pm

Corvus

Have you got a vego version!!!!
corvus wrote:if anyone is interested I will provide the recipe free of charge
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Re: insant fried rice

Postby Joe » Thu 07 Feb, 2008 5:35 pm

corvus wrote:Hey twf I dispute your assesment of the bestest eva! Jerky as you have never tasted mine and whats more it does not cost $40.00 to $50.00 per kilo like the commercial versions :D the only problem is you need to own or have access to a dehydrator the time patience and skill to make it and MY recipe of course (EGO IS NOT A DIRTY WORD ) if anyone is interested I will provide the recipe free of charge :lol:


Hey Corv, Im more than willing to sample some of your jerky to make an informed decision. :lol:

The forth valley stuff is smoked as well as dried, very very ver nice...and not too exxy.
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Re: insant fried rice

Postby corvus » Thu 07 Feb, 2008 5:49 pm

I could give you one for vegie leather/roll up but could not guarantee that it would be any where near the QUALITY and certainly not field tested by me :) however it can be done if that is your want/need the one good thing about this is that you can ,unlike beef jerky turn this into a soup :o
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Re: insant fried rice

Postby corvus » Thu 07 Feb, 2008 6:07 pm

taswaterfalls.com wrote:Hey Corv, Im more than willing to sample some of your jerky to make an informed decision.

No worries I will make a fresh batch for our anniversary get together and everyone can try it who wants to.
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Re: insant fried rice

Postby Son of a Beach » Thu 07 Feb, 2008 8:17 pm

Sounds like we might need to have a jerky bake-off! :D

I've got two different jerkies I do
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Re: insant fried rice

Postby Joe » Thu 07 Feb, 2008 8:48 pm

Son of a Beach wrote:Sounds like we might need to have a jerky bake-off! :D

I've got two different jerkies I do



Good god Im glad you added the word bake into that first sentence...otherwise i was feeling I might have to give the get together a wide berth :twisted: Its still a touch questionable :lol:
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Re: insant fried rice

Postby Son of a Beach » Thu 07 Feb, 2008 9:07 pm

taswaterfalls.com wrote:
Son of a Beach wrote:Sounds like we might need to have a jerky bake-off! :D

I've got two different jerkies I do



Good god Im glad you added the word bake into that first sentence...otherwise i was feeling I might have to give the get together a wide berth :twisted: Its still a touch questionable :lol:


well... it's more of a 'dry-off', but that just doesn't sound right. Oh, hang on that's not what you.. oh yes, I see. hmmmm
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Re: insant fried rice

Postby Cheesypigs » Fri 08 Feb, 2008 10:43 am

I also make my own jerky, but for convenience it's nice to throw a steak bar into the bag every now and again. My jerky never sems to lst long enough to get out of the house :lol:
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Re: insant fried rice

Postby tasadam » Fri 08 Feb, 2008 5:15 pm

Penguin wrote:Corvus

Have you got a vego version!!!!
corvus wrote:if anyone is interested I will provide the recipe free of charge

Yeah... With all this talk - meat, steak, jerky, butchers... Don't you know I'm a 2nd generation vegetarian?
The steaks I eat come from cows that only ate grass..... :lol:

And in a fried rice topic too...
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Re: insant fried rice

Postby corvus » Fri 08 Feb, 2008 5:21 pm

Son of a Beach wrote:Sounds like we might need to have a jerky bake-off! :D

I've got two different jerkies I do


Why not!! I have done three or four but tend to stick to the one we really enjoy but a Jerky Bake off is a challenge I am up for provided you dry 1kg of beef so the team can compare like for like :)
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Re: Jacks, Jerky, etc

Postby Son of a Beach » Fri 08 Feb, 2008 7:54 pm

(This topic has been split off from the instant rice topic)
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Re: Jacks, Jerky, etc

Postby Cheesypigs » Sat 09 Feb, 2008 10:42 am

I've found the best meat to use for jerky is actually the salt reduced corned beef from Woolworths.

Theres almost no fat on it and the meat is pre-cured in fruit juice, usually pineapple juice. It slices easily and takes the jerky marinade well, which mixes nicely with the sweet fruit juiciness.
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Re: Jacks, Jerky, etc

Postby corvus » Sun 10 Feb, 2008 12:36 pm

Over the years I have found that the "virgin roast beef" cut ,from Woolies gives me the best results as it is virtually fat free and is generally available around 1kg .
Cut it in 4 lengthwise then slice across the grain into your desired thickness I normally go 5mm as it takes less time to dry and you can choose to make it crisp or chewy.
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Re: Jacks, Jerky, etc

Postby Son of a Beach » Sun 10 Feb, 2008 7:48 pm

I prefer game meat for jerky. The bennetts wallaby is my favourite. If I get around to preparing jerky for the March long weekend, it will probably be venison, as I've currently got a leg in my freezer that I don't know what else to do with (I'm not a real fan of venison, but it does make great jerky).
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Re: Jacks, Jerky, etc

Postby Joe » Sun 10 Feb, 2008 8:25 pm

Cheesypigs wrote:I've found the best meat to use for jerky is actually the salt reduced corned beef from Woolworths.

Theres almost no fat on it and the meat is pre-cured in fruit juice, usually pineapple juice. It slices easily and takes the jerky marinade well, which mixes nicely with the sweet fruit juiciness.


You are not the first person Ive heard say that. I know of a couple of guys that make their own biltong using corned beef. I need to get me a dehydrator methinks!
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Re: Jacks, Jerky, etc

Postby Cheesypigs » Mon 11 Feb, 2008 8:06 am

You can do it in an oven, lay the strips of beef on the oven racks or cake racks and have the oven on the lowest setting and leave the door slightly ajar so the steam can escape. Will take about 10 hours though.
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Re: Jacks, Jerky, etc

Postby Joe » Mon 11 Feb, 2008 10:23 am

yeah I had heard that. but since our oven was converted to natural gas its a touch hot on its minimal setting.
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Re: Jacks, Jerky, etc

Postby Cheesypigs » Mon 11 Feb, 2008 1:32 pm

yeah won't work then :)
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Re: Jacks, Jerky, etc

Postby corvus » Mon 11 Feb, 2008 7:28 pm

taswaterfalls.com wrote:[.

You are not the first person Ive heard say that. I know of a couple of guys that make their own biltong using corned beef. I need to get me a dehydrator methinks!


twf if you really feel the need I can lend you mine and provide basic instruction for use :)
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Re: Jacks, Jerky, etc

Postby corvus » Mon 11 Feb, 2008 7:45 pm

[quote="Cheesypigs"]I've found the best meat to use for jerky is actually the salt reduced corned beef from Woolworths.

Cps do you need to soak this one and does it require the required exra salt in the marinade like fresh meat ,to slow surface bacterial growth in the initial drying stage.
I am open minded regarding this subject but having experimented with other things like tuna,chicken and pork I am wary of trying anything other than my own recipe.
Woolies sell Kangaroo has anyone tried that?
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Re: Jacks, Jerky, etc

Postby Cheesypigs » Tue 12 Feb, 2008 7:02 am

I just scrape off the thick marinade with my hands then put it into my own blend of Soy sauce, Worstershire sauce, garlic powder, onion powder and powdered black pepper. There's enough salt in the sauces to do the job which is why I use the salt reduced beef.

Woolies does now sell kangaroo steak, I haven't tried that yet, I don't think my wife sould be happy if I can home from shopping with a package of Skippy.
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Re: Jacks, Jerky, etc

Postby corvus » Sun 24 Feb, 2008 3:00 pm

Doing a batch of salt reduced corn beef now but I observed that my marinade was not absorbed to the same extent as fresh meat so I suspect a less flavoursome outcome will post further upon completion.
Last edited by corvus on Sat 01 Mar, 2008 3:04 pm, edited 1 time in total.
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Re: Jacks, Jerky, etc

Postby corvus » Sun 24 Feb, 2008 7:44 pm

Done the deed it is as I suspected a wee bit less flavoursom and more salty ( can still taste it as corn beef) however the end result is good but not great ,raw beef IMHO is the best medium for jerky and I will try skippy one day.
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