Thread: Jerky

I slice up schnitzel thick meat into strips ( no fat it can go rancid) about 2 cm wide , marinate them in a desert spoon of salt same with brown sugar , pepper ,2-3 shakes of soy sauce, glug of sweet chilli sauce and cover with red wine at least over night , then drain them put a tooth pick or bamboo skewer through one end then hang them from the rack in my little chief electric smoker , smoke them over one pan of oak dust and leave them drying for at least 8 hours or more depending on humidity , in a sealed jar in the fridge they will last as long as it takes to eat them .