Dinner thread?

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Turned the 1.8kg of backstraps into 500g of jerky.

Short version is the process worked, but my marinade recipe sucks. It was my first attempt, and I'll certainly be making some changes next time.

I was too conservative on the flavours (chilli, garlic, pepper etc), so it mostly just tastes of soy and worcherstershire, which made up the bulk of the marinade. Soaked it for 48hrs. Loaded up the trays of the dehydrator, turned it on and it died about a minute later. FFS. Unloaded the meat onto all Wifey's baking cooling racks, then into the oven on fan bake on the lowest possible temp (felt like 60-80c) for about 14hrs.

It's certainly edible, but not fantastic.

Has anyone got any ripper jerky recipes they want to share? I am thinking of making several different types at once next time, to speed up the trial and error, rather then ending up with one big batch of average jerky.

Roll is Braai mix after marinade, before drying, perhaps?

There is a few in here.

http://www.nzhuntingandshooting.co.n...ck-jerky-4937/

this stuff is good if you like a bit of heat.