"~patches~" > wrote in message
...
> 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.

Exactly - makes good (economical) sense really.

> 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

Would love to cure my own bacon! (Kath and I have talked about *when* this
will happen in our rilly excellent real as you like future dream life,
heheheh...)

Bet yours comes out delicious ',;~}~


> >>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.

Yep.

It would have been a helluvah lot easier for me to slice it actually, if I;d
just bought the round roast piece, heheheh...

Shaun aRe