Cheesypigs wrote:That sounds healthier lol, maybe with some Jacks links beef nuggets in there as well.
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!).
corvus wrote:if anyone is interested I will provide the recipe free of charge
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 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
taswaterfalls.com wrote:Hey Corv, Im more than willing to sample some of your jerky to make an informed decision.
Son of a Beach wrote:Sounds like we might need to have a jerky bake-off!
I've got two different jerkies I do
taswaterfalls.com wrote:Son of a Beach wrote:Sounds like we might need to have a jerky bake-off!
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 Its still a touch questionable
Penguin wrote:Corvus
Have you got a vego version!!!!corvus wrote:if anyone is interested I will provide the recipe free of charge
Son of a Beach wrote:Sounds like we might need to have a jerky bake-off!
I've got two different jerkies I do
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.
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!
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