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Thread: Jerky

  1. 30-07-2013, 12:47 PM #1
    Toby
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    Jerky

    Hopefully it works out good but I think I found a great way and easy way to do it. I cut the gut flaps off turned that into jerky but its not as easy as just cutting the meat out from the ribs, if it wasn't a yearling probably get 4-6 slices from one rib.

    Will post up a vid when its ready but for now here's some pictures.

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    VIVA LA HOWA
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  3. 30-07-2013, 12:47 PM #2
    Toby
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    Oh the top photo I was meant to say, it looks like those things on star wars aye
    mattdw and Boulderman like this.
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  4. 30-07-2013, 01:05 PM #3
    Gibo
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    Phew!!! Was worried i would open this thread and see you abusing yourself!!!!

    Looks good Toby
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  5. 30-07-2013, 01:31 PM #4
    Rushy
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    [QUOTE=Gibo;144754]Phew!!! Was worried i would open this thread and see you abusing yourself!QUOTE]

    No that is jerking Gibo. Toby what meat are you using?
    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!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  6. 30-07-2013, 01:34 PM #5
    Gibo
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    Goat or sheep looking at those short legs?
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  7. 30-07-2013, 01:35 PM #6
    Toby
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    Venison
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  8. 30-07-2013, 01:41 PM #7
    Gibo
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    Species of Deer?
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  9. 30-07-2013, 01:45 PM #8
    veitnamcam
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    Did you brine it at all? (kill germs)

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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  10. 30-07-2013, 01:46 PM #9
    Toby
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    Red lol. Brother got these 2 little ones took them 11 shots. He also missed a few stags one wa a big 14. He was at his mates farm, meant to be culling but instead thry missed eerything
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  11. 30-07-2013, 01:47 PM #10
    Toby
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    Quote Originally Posted by veitnamcam View Post
    Did you brine it at all? (kill germs)

    Sent from my GT-S5360T using Tapatalk 2
    Nah
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  12. 30-07-2013, 01:53 PM #11
    Toby
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    Heres the vid, The light is weird how it is seen on camera

    Cutting jerky - YouTube
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  13. 30-07-2013, 03:42 PM #12
    Rushy
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    Good on ya Toby but as a butcher you would make a great brick later.
    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!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  14. 30-07-2013, 05:05 PM #13
    Toby
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    Just finished making a ton of mince, now to get my ass in the shed and cut a square out of wood about 1cm thick. Roughly the size of a slice of bread. Then use my Maori cunning (as Billy T would say) and make sqaure patties that fit a sammi
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  15. 30-07-2013, 05:14 PM #14
    Toby
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    Working area, not sure if I should clean or use the excuse I've been doing all this for everyone how about you clean for me. Need better floors my knees sore as

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    The mince

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    Jerky in the smoker, its a gas one I just skip putting in the saw dust have the door about 1cm open somethings 2cm depending how hot it gets. I try to keep it between 50-100.

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    The spicy chicken one is pretty good. More spicy then the bbq one
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    SIKAHUNTER and nz_hunter like this.
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  16. 30-07-2013, 05:30 PM #15
    Rushy
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    Yum Toby
    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!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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