Young tussok fed red.
Meat from hind quarter.
Sliced thin with the grain about 6-10mm thick.
All membrane removed.
Attachment 5623
Marinade ingredients
Attachment 5624
Now to wait
Attachment 5625
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Young tussok fed red.
Meat from hind quarter.
Sliced thin with the grain about 6-10mm thick.
All membrane removed.
Attachment 5623
Marinade ingredients
Attachment 5624
Now to wait
Attachment 5625
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That will be good stuff VC
Dam you... Now im Hungry! Think i will go marinade some venison for 2morrows dinner
Looking good
VC, for a minute there your title on this thread had me worried :P
Crap, how come all the pics didnt show? click the attachment it comes up.
Invalid Attachment specified. If you followed a valid link, please notify the administrator
The third one shows fine. The above is what comes up when I click the link for the other two attachments.
Arse I will try again
Attachment 5626
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Attachment 5627
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saaaaaaaweeeeeeeeeeeeeeeeeeet
Into oven layed out on a rack @70c fan bake after soaking in the marinade all night, will crack open the door when up to temp.
I just know that this is going to be great jerky by looking at the meat and marinade ingredients you are using VC
The smell is making me hungry!
How did it turn out? I dry mine in the hot water cupboard so it doesn't "cook" .
PLenty of cracked pepper doesn't go amiss either.......................
Just ate 2 burritos of "Machaca" shredded jerky reconsituted with water and chillies/tomato/onion, probably the best protein breakfast I have ever had.
The thinner bits are done. Thicker bits maybe another hour.
I've already eaten most of it!
Farkin good!
Attachment 5640
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I knew i shouldn't have tipped out the marinade !
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Looks damn good vc. I can just picture a cave-man mother telling a young and keen cave-boy "Don't eat it all at once, it'll give you a sore tummy"; in the same way mum's tell their kids that about lollies at Halloween hahaa
Good on ya though VC. Live in the moment.
VC, when I hold my jerky up to the light, it shows up red and some light gets through, so I think mine for the most part stayed uncooked, and just dried out. Is that the same for you? I think mine were a bit thicker though.
Attachment 5647
Yea probably not cooked as such.
Left mine with just enough moisture inside so is slightly soft .
Very tender and tasty
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Much like a good whisky this stuff seems to just evaporate when your not lookin.
I just went to get another bit and it was all gone :(
Im gonna have to make more.
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You will just have to go hunting again VC.
Ah yup. Yeah its good to leave it a bit moist in the centre. I only have that in my bigger bits.
The Chef onboard just made a couple kg out of rump roast.. I've eaten 3/4 of it already :yaeh am not durnk:
Used the steamer over set on 60
OMG its good
Going to do another batch in a couple of days
Did she do that for the others VC? Could have been her way of saying she fancied you.
Yes yes it was Rushy:) the Kiwi skipper was pissed he thought he was in:D
heavy rain and severe gales forecast for my play ground next 3 days:(
More jerky on the way.
Attachment 5666
Probably too good for it but there is still some venison steak in freezer ;)
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Use it all up, then you have an excuse to go hunting again not that a man needs one in the first place.
We have another batch on the go also
Will try and get a pic once done