"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > In article ws.net>,
> > > "Shaun aRe" > wrote:
> > >
> > > > Just that folks - been planning on making myself some, just saw a
thread
> > > > about jerky, wondering what cuts folks find lends itself best to it?
> > > >
> > > >
> > > > CHEERS!
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > Shaun aRe
> > > >
> > > >
> > >
> > > Anything REALLY lean! :-)
> > >
> > > Round, rump or sirloin.
> > >
> > > A trick to slicing it really thin is to cut it partially frozen.
> > >
> > > I marinate for 24 hours and dry for 24 hours, flipping it at 12 hours.
> > >
> > > Cheers mate!
> >
> > Thanks me love!
> >
> > So, do I cut it with the grain?
>
> Only if you like to chew for a very long time. <lol>
> I cut it across the grain. :-)

Ahh, half-and-half for me it is then!

> >
> > Ta!
> >
> > Got PLENTY of marinade ideas - been inventing then storing them in the
> > noggin for years now heheheh...
> >
> >
> > Shaun aRe
>
> And I'll bet they all include chile? ;-d

Well not *all* of them, but I'd say about 999 out of 1000 do.

> I might try a bit of that sauce of yours in my next marinade.
> I'm about due to make some jerky too!
>
> Cheers!

Bet it will be great if you don't overdo it and blow your head off!
Heheheh...

Shaun aRe