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Thread: My crack at jerky

  1. 06-03-2013, 09:15 PM #106
    veitnamcam
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    Quote Originally Posted by Toby View Post
    That looks good, has anyone tried jerky without marinade?
    Yep, after your deer has hung for a few days with good air movement and the skin off it gets a hard dry "skin" on the meat.
    That is essentially what you would have.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  3. 06-03-2013, 09:20 PM #107
    Toby
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    This is a little off topic but, can you get venison chops?
    VIVA LA HOWA
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  4. 06-03-2013, 09:21 PM #108
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    Quote Originally Posted by Toby View Post
    This is a little off topic but, can you get venison chops?
    Only if you want to ruin the backsteaks
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  5. 06-03-2013, 09:24 PM #109
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    Quote Originally Posted by veitnamcam View Post
    Only if you want to ruin the backsteaks
    Steak is over rated anyways.
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  6. 06-03-2013, 09:29 PM #110
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    Quote Originally Posted by Toby View Post
    Steak is over rated anyways.
    Obviously you have never eaten properly aged and cooked back steak.

    http://www.nzhuntingandshooting.co.n...k-steaks-3602/
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  7. 06-03-2013, 09:31 PM #111
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    I have had some nice steak before but I just love chops.
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  8. 06-03-2013, 09:32 PM #112
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    Kill a ram then
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  9. 06-03-2013, 09:35 PM #113
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    Nope, been there put me off mutton for ages
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  10. 06-03-2013, 09:57 PM #114
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    Quote Originally Posted by Spanners View Post
    Is this a challenge??
    I can GUARANTEE I can supply some stuff that will make you cry like a 6 yr old whos Barbis head has fallen off and caught on fire

    I can handle pretty hot! Not a challenge because I don't need the head too fall off my doll too cry like a 6 yr old.


    Sent from my iPhone using Tapatalk. So please forgive my sausage fingers!!!
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  11. 07-03-2013, 06:25 AM #115
    Rushy
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    Quote Originally Posted by Toby View Post
    Steak is over rated anyways.
    Hush your mouth. You obviously haven't tried my cooking.
    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
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    Rule 3: Load a firearm only when ready to fire
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  12. 09-03-2013, 09:17 PM #116
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    Quote Originally Posted by Toby View Post
    This is a little off topic but, can you get venison chops?
    Toby, for a change, I really like venison tee bone steaks...beautiful...with a wodge of garlic butter (homemade of course) on the top...the butter melts so the bits of garlic can do some synchronised swimming...and my favouritest accompaniments...mashed tatties, naturally enough, with pureed leek...oh yeah!!!
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  13. 09-03-2013, 09:20 PM #117
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    Quote Originally Posted by Rushy View Post
    Hush your mouth. You obviously haven't tried my cooking.
    it is so easy...to muck up (for some people)

    Rushy, this made me a bit quiet in the emotion department...made me think of how my father cooked venison steak...we all just took the devine stuff for granted...I guess he is up there telling them how to do it properly!! Do you put onions in with yours?
    Last edited by EeeBees; 09-03-2013 at 09:27 PM.
    ...amitie, respect mutuel et amour...

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  14. 09-03-2013, 11:29 PM #118
    Rushy
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    Quote Originally Posted by EeeBees View Post
    it is so easy...to muck up (for some people)

    Rushy, this made me a bit quiet in the emotion department...made me think of how my father cooked venison steak...we all just took the devine stuff for granted...I guess he is up there telling them how to do it properly!! Do you put onions in with yours?
    No onions but I have perfected a marinade over the years that when applied for no more than 30 minutes (so the PH balance is not to affected) produces a venison steak that is a good as you can get. I have had restaurant owners tell me that they can't eat their chef's venison any more as it doesn't hold a candle to mine.
    EeeBees likes this.
    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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  15. 10-03-2013, 07:54 AM #119
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    I made some venison jerky yesterday to take into the roar and now I need to know from someone (that doesn't eat it all the day they make it) what the best storage method is. For the moment it is in a zip lock bag in the pantry.
    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
    Reply With Quote Reply With Quote
  16. 10-03-2013, 10:51 AM #120
    veitnamcam
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    Get it out of that zip lock bag pronto !
    Paper bag so it can breath.

    Sent from my GT-S5360T using Tapatalk 2
    SIKAHUNTER likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
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