In article >,
~patches~ > wrote:

> 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.

I've always found doing the slicing to be meditative... Repetetive tasks.

The Zen of cooking......... ;-D

Hmmmmm... That would make a good book!
The Zen of cooking. Tedious recipes, food for the soul.
--
Om.

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