Shaun aRe wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
>>In article >,
>> "Shaun aRe" > wrote:
>
>
>>1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
>>electricity and marinade time. <G>
>
>
> Exactly - less money thrown away should I have made a mistake, but 5lb of
> that meat would have cost me around 25 quid anyway!

Shaun, I often like to experiment with a new dish or technique so I will
buy just enough to make one or two servings. That way if it ends up
being a disaster, I'm not out much. I did that for this batch of jerky
to try using round roast instead of my normal sirloin tip. I did the
same for the peameal bacon experiment using a $4 piece of pork
tenderloin instead of a larger pork loin. That way I would only be out
$4 and for the same price I found I liked the results. A nice chunk of
pork loin is now curing into peameal bacon in the fridge
>
>
>>Hint tho', just get a flat bit of meat and cut it yourself this time
>>since the butcher is clueless. <lol> It's also hard as hell to cut meat
>>to 1/4" thick if it's raw and thawed.
>
>
> He might have been, but the other 2 there are not! I did manage alright with
> the cutting anyway really - had plenty of practice over the years, yaknow?
>
>
>>Freeze it partially (or freeze and partially thaw) to where it's just
>>stiff enough to cut but not too hard to cut. It's a BREEZE to get really
>>thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
>>
>>Cheers!
>
>
> I was in a ruchs to get it in the marinade so I could get it drying soon as
> poss or I'd have done that (seen you and many others mention it, ta!).
>
>
I have always had my butcher slice the meat for me and will continue to
do it that way. I found slicing it myself a bit tedious. It was a good
experiment in technique though as if the guys bring home venison, I will
have to slice it myself for jerky.