In article s.net>,
"Shaun aRe" > wrote:

> "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
>
>

A little of that liquid fire goes a looong way, but OH what a flavor!!!
;-d You do need to market that stuff.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson