In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> Bob, you was so kind to answer me that I want ask you another thing, even
> >> better two: how do you use jerky? Do you reidrate it before cooking?
> >> Which
> >> are the most common dish you make with it?
> >> TIA
> >> Pandora
> >
> > Jerky is eaten dried, as is, as a very popular snack!!! :-)
> > It's even sold at gas stations nation wide.
>
> Ohhhhhhhhhh!!!!!! Unbelievable! Isn't it too hard?

Not if you have good teeth. ;-)
Also, the marinade keeps it slightly soft.
I've accidently dried it a bit too long so it got crispy, but it was
still chewable. I cut across the grain.

> >
> > It can be pounded and powdered and used to make Pemmican, or I've known
> > people to treat it like "chipped beef" and shred it up and serve it in a
> > cream sauce over toast.
>
> OHHHHHHHHH!!!
> >
> > I just eat it as is.
> >
> > Beef is most common, but I've also used Emu and Venison.
>
> OHHHHHHHHH!!!!
> >
> > Cheers!
>
> Thank you!!!!
> Pandora


Welcome!
Jerky has a real following over here and it's expensive to buy it!

Cheers!
--
Om.

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

In article >,
"Pandora" > wrote:

> "~patches~" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >
> >> Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
> >>
> >> cheers
> >> Pandora
> >>
> >>
> >>
> >>
> > Pandora, jerky is dried meat. It can be beef, pork, wild game, poultry,
> > or fish according to my dehydrator manual. However, most jerky is dried
> > beef and that is the only kind I have made but with if the guys have any
> > luck this coming week I hope to make venison jerky. I have my butcher cut
> > sirloin into thin slices then I cut them in half otherwise the resulting
> > jerky would be about 4" wide. Then the meat is marinated anywhere from
> > overnight to 24 hours in marinate of choice. Marinates can be as simple
> > as using prepared bbq sauce to a variety of homemade marinates. The meat
> > is then put on the dehydrator and allowed to dry until dry & flexible not
> > brittle. I store the finished jerky in a zip loc bag in the meat keeper
> > of the fridge. My kids love jerky so it never lasts long here.
>
> So, if I understand well, you say that you buy a *fresh* sirloin of
> venison(for example) and then you dehydrate it. Is it true?
> And why do you love dehydrate meat? Has it a particular taste that fresh and
> cooked meat hasn't?
> Cheers
> Pandora
>
>

You slice it, marinate it for 24 hours, then dry it.

I'm not sure how to describe what makes it so very good, but it is! :-d
--
Om.

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

In article >,
"Pandora" > wrote:

> "~patches~" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >
> >> Bob, you was so kind to answer me that I want ask you another thing, even
> >> better two: how do you use jerky? Do you reidrate it before cooking?
> >> Which are the most common dish you make with it?
> >
> > Pandora, jerky is just eaten as a snack as is It is very good! It is
> > a very convenient snack for hiking & camping as well.
>
> What about its nutritional value? fat, etc. ?
> Cheers
> Pandora
>
>

It's nutritional value is the same as the original sliced beef.
That does not change. It's idea hiking food because it's a protein
source that is light in weight and won't spoil.

You really do need that for hiking. It's also an ideal food storage item
for emergencies.
--
Om.

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

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

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

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article ws.net>,
> > "Shaun aRe" > wrote:
> >
> > > "~patches~" > wrote in message
> > > ...
> > > > 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?
> > > >
> > > > I have my butcher cut sirloin tip into thin slices. I cut these in
> half
> > > > then marinate and dry into jerky. Thanks for the reminder as I do
> need
> > > > to make a batch of jerky.
> > >
> > > Right - that's enough for me - I got it, gals, I got it, thanks! ',;~}~
> > >
> > >
> > >
> > >
> > >
> > > Shaun aRe
> > >
> > >
> >
> > Jerky IMHO is one of the easiest things in the world to make!
> >
> > Enjoy! :-)
>
> Yup - providing you don't overdo the temps, eh? Heard too many tales of
> smoked filled midnight houses and ovens full of mysterious looking flat
> coals...
>
> All I was really lacking, was any knowledge of best/preferred cuts for it.
>
> We have fantastic local butchers - will visit see what they have this w/e
> ',;~}~
>
>
>
> Shaun aRe
>
>

I have a dehydrator. :-)
I know you can use the oven, but your fan dehydrator recommended on
alt.nature.mushrooms every year for drying mushrooms might work too?
My dryer is convection. No fan. Works great!
--
Om.

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

Does anyone but me feel they're getting their chain pulled?

Pandora wrote:
> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
>
>>In article >,
>>"Pandora" > wrote:
>>
>>
>>>Bob, you was so kind to answer me that I want ask you another thing, even
>>>better two: how do you use jerky? Do you reidrate it before cooking?
>>>Which
>>>are the most common dish you make with it?
>>>TIA
>>>Pandora
>>
>>Jerky is eaten dried, as is, as a very popular snack!!! :-)
>>It's even sold at gas stations nation wide.
>
>
> Ohhhhhhhhhh!!!!!! Unbelievable! Isn't it too hard?
>
>>It can be pounded and powdered and used to make Pemmican, or I've known
>>people to treat it like "chipped beef" and shred it up and serve it in a
>>cream sauce over toast.
>
>
> OHHHHHHHHH!!!
>
>>I just eat it as is.
>>
>>Beef is most common, but I've also used Emu and Venison.
>
>
> OHHHHHHHHH!!!!
>
>>Cheers!
>
>
> Thank you!!!!
> Pandora
>
>>--
>>Om.
>>
>>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>>Nicholson
>
>
>

In article >,
"Pandora" > wrote:

> I think that salami is only seasoned , not deydrated
> A dehydrated thing (expecially meat) is a very hard thing. And then, for
> salami you don't need a rehydratation

The only thing you normally rehydrate jerky with is saliva. <lol>

Cheers!
--
Om.

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

The Joneses wrote:

> Pandora wrote:
>
>
>>OK! Ok! I understand! It is a very strange thing for me!
>>Perhaps one could also use it grated over pasta, like the sardinian
>>"bottarga".
>>Cheers
>>Pandora
>
>
> Jerky is very nice when one is quitting smoking or dieting. It is extremely
> chewy, like chewing gum almost, and keeps you from thinking about the evil
> tobacco or sweets. I am very picky now - I like my jerky best. The commercial
> brands seem to have an *aftertaste* of chemicals or something. And they are not
> hot enough or too hot. I would not serve it over pasta, even cut in chunks and
> rehydrated, unless I was starving. Cut up for soup while camping, yes.
> Edrena
>
>
>
Edrena, I'm glad someone else has noticed the aftertaste of commercial
jerky. I've tried several always on the look-out for one I might like
to try duplicating but that aftertaste just gets me everytime

The Joneses wrote:

> ~patches~ wrote:
>
>
>>Pandora wrote:
>>
>>
>>>"~patches~" > ha scritto nel messaggio
...
>>>
>>>
>>>>Pandora wrote:
>>>>
>>>>
>>>>
>>>>>Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
>>>>>
>>>>>cheers
>>>>>Pandora
>>>>>
>>>>>
>>>>>
>>>>>
>>>>
>>>>Pandora, jerky is dried meat. It can be beef, pork, wild game, poultry,
>>>>or fish according to my dehydrator manual. However, most jerky is dried
>>>>beef and that is the only kind I have made but with if the guys have any
>>>>luck this coming week I hope to make venison jerky. I have my butcher cut
>>>>sirloin into thin slices then I cut them in half otherwise the resulting
>>>>jerky would be about 4" wide. Then the meat is marinated anywhere from
>>>>overnight to 24 hours in marinate of choice. Marinates can be as simple
>>>>as using prepared bbq sauce to a variety of homemade marinates. The meat
>>>>is then put on the dehydrator and allowed to dry until dry & flexible not
>>>>brittle. I store the finished jerky in a zip loc bag in the meat keeper
>>>>of the fridge. My kids love jerky so it never lasts long here.
>>>
>>>
>>>So, if I understand well, you say that you buy a *fresh* sirloin of
>>>venison(for example) and then you dehydrate it. Is it true?
>>>And why do you love dehydrate meat? Has it a particular taste that fresh and
>>>cooked meat hasn't?
>>>Cheers
>>>Pandora
>>>
>>>
>>
>>No I buy fresh beef sirloin sliced thinly then marinate it and dehydrate
>>it. Jerky is a nice healthy protein snack. It has a unique flavour and
>>texture quite different from cooked meat. It keeps well much like cured
>>meats. As Bob mentioned it can be used to make other dishes such as
>>pemmican, another snacking treat. Our main use is for snacking.
>
>
> I had heard that arm roast was good - from both the butcher and others. I found
> beef arm roast way too fatty and gristly, and an odd shape besides. It is however
> lots cheaper. Sirloin makes a nice, not too chewy jerky for me, but it is too
> expensive for this. Round is my choice.
> Edrena
>
>
>
I haven't tried round. Do you have it sliced by your butcher or do you
cut it yourself? Maybe I'll try a small batch of round to compare it
with jerky made with sirloin.

Keith Warren wrote:

> snipped....I'm long-winded enough :-)
>
>
>>Oh!!!! I didn't know one could dehydrate meat in the oven!!!!!!
>>It is a good thing to know. The important is how do it
>>Cheers
>>Pandora
>>
>
>
> Pandora,
>
> Below you will find a recipe I've used for years and was hounded repeatedly
> to put in print by those who wanted to try it at home :-)
>
> This is one of the ways I do it in the oven although I have also purchased
> drying racks like those in the link below at BassPro Shops which are a lot
> less work to use than the toothpick routine.
>
> http://www.basspro.com/servlet/catal...=TOP_SEARCH_GO
>
>
> Keith's Lip Smackin' Deer Jerky
<snip of very helpful recipe>

Thanks so much for posting your deer jerky recipe! I've only made beef
jerky but if the guys have a successful hunt, next a week from tomorrow
I'll have lots of venison to play with. Deer jerky is definitely on my
list of things I want to make.

OmManiPadmeOmelet wrote:

> In article >,
> "Pandora" > wrote:
>
>
>>"~patches~" > ha scritto nel messaggio
...
>>
>>>Pandora wrote:
>>>
>>>
>>>>Bob, you was so kind to answer me that I want ask you another thing, even
>>>>better two: how do you use jerky? Do you reidrate it before cooking?
>>>>Which are the most common dish you make with it?
>>>
>>>Pandora, jerky is just eaten as a snack as is It is very good! It is
>>>a very convenient snack for hiking & camping as well.
>>
>>What about its nutritional value? fat, etc. ?
>>Cheers
>>Pandora
>>
>>
>
>
> It's nutritional value is the same as the original sliced beef.
> That does not change. It's idea hiking food because it's a protein
> source that is light in weight and won't spoil.

True enough if you don't add salt or sugars to the marinate. The
addition of salt will increase the sodium content & sugars the carb
content so the nutritional value does change. IMO if you don't add
sugar or use a bbq sauce with added sugar, the resulting jerky is a
perfect low carb snack

>
> You really do need that for hiking. It's also an ideal food storage item
> for emergencies.

OmManiPadmeOmelet wrote:

> In article ws.net>,
> "Shaun aRe" > wrote:
>
>
>>"OmManiPadmeOmelet" > wrote in message
...
>>
>>>In article ws.net>,
>>> "Shaun aRe" > wrote:
>>>
>>>
>>>>"~patches~" > wrote in message
...
>>>>
>>>>>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?
>>>>>
>>>>>I have my butcher cut sirloin tip into thin slices. I cut these in
>>
>>half
>>
>>>>>then marinate and dry into jerky. Thanks for the reminder as I do
>>
>>need
>>
>>>>>to make a batch of jerky.
>>>>
>>>>Right - that's enough for me - I got it, gals, I got it, thanks! ',;~}~
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>Shaun aRe
>>>>
>>>>
>>>
>>>Jerky IMHO is one of the easiest things in the world to make!
>>>
>>>Enjoy! :-)
>>
>>Yup - providing you don't overdo the temps, eh? Heard too many tales of
>>smoked filled midnight houses and ovens full of mysterious looking flat
>>coals...
>>
>>All I was really lacking, was any knowledge of best/preferred cuts for it.
>>
>>We have fantastic local butchers - will visit see what they have this w/e
>>',;~}~
>>
>>
>>
>>Shaun aRe
>>
>>
>
>
> I have a dehydrator. :-)
> I know you can use the oven, but your fan dehydrator recommended on
> alt.nature.mushrooms every year for drying mushrooms might work too?
> My dryer is convection. No fan. Works great!

Mine has a fan so no problem. Still I rotate the trays and turn the
jerky about halfway through the drying. I normally do a fair amount of
drying throughout the main preserving season. This year I focused on
canning & freezing so it's about time to get the dehydrator into action!

Jim Davis wrote:

> Does anyone but me feel they're getting their chain pulled?

You can dehydrate chains? Just kidding, I think Pandora is being
sincere in her questions especially since she hasn't had jerky before.

>
> Pandora wrote:
>
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>>
>>> In article >,
>>> "Pandora" > wrote:
>>>
>>>
>>>> Bob, you was so kind to answer me that I want ask you another thing,
>>>> even
>>>> better two: how do you use jerky? Do you reidrate it before cooking?
>>>> Which
>>>> are the most common dish you make with it?
>>>> TIA
>>>> Pandora
>>>
>>>
>>> Jerky is eaten dried, as is, as a very popular snack!!! :-)
>>> It's even sold at gas stations nation wide.
>>
>>
>>
>> Ohhhhhhhhhh!!!!!! Unbelievable! Isn't it too hard?
>>
>>> It can be pounded and powdered and used to make Pemmican, or I've known
>>> people to treat it like "chipped beef" and shred it up and serve it in a
>>> cream sauce over toast.
>>
>>
>>
>> OHHHHHHHHH!!!
>>
>>> I just eat it as is.
>>>
>>> Beef is most common, but I've also used Emu and Venison.
>>
>>
>>
>> OHHHHHHHHH!!!!
>>
>>> Cheers!
>>
>>
>>
>> Thank you!!!!
>> Pandora
>>
>>> --
>>> Om.
>>>
>>> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>>> Nicholson
>>
>>
>>
>>

~patches~ wrote:

> (clipped discussion) The Joneses wrote:
> > I had heard that arm roast was good - from both the butcher and others. I found
> > beef arm roast way too fatty and gristly, and an odd shape besides. It is however
> > lots cheaper. Sirloin makes a nice, not too chewy jerky for me, but it is too
> > expensive for this. Round is my choice.
> > Edrena
> >
> >
> I haven't tried round. Do you have it sliced by your butcher or do you
> cut it yourself? Maybe I'll try a small batch of round to compare it
> with jerky made with sirloin.

I order round steak cut 1 1/2" thick. Freeze a couple hours, and slice
1/4" thick across the grain. I tried using an electric knife because of the
arthritis, but it really wasn't any easier and less control. Was much
better using a large chef's knife after my Ol'Whiskerface sharpened it.
A sharp as a razor knife makes all the difference. And I use a little
knife to trim away the occasional streak of fat. With a little practice
I became expert slicer and am cheaper than electric model, but not
easy (gg). The butchers don't take the time to trim like I do.
Edrena

In article >,
~patches~ > wrote:

> The Joneses wrote:
>
> > ~patches~ wrote:
> >
> >
> >>Pandora wrote:
> >>
> >>
> >>>"~patches~" > ha scritto nel messaggio
> ...
> >>>
> >>>
> >>>>Pandora wrote:
> >>>>
> >>>>
> >>>>
> >>>>>Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
> >>>>>
> >>>>>cheers
> >>>>>Pandora
> >>>>>
> >>>>>
> >>>>>
> >>>>>
> >>>>
> >>>>Pandora, jerky is dried meat. It can be beef, pork, wild game, poultry,
> >>>>or fish according to my dehydrator manual. However, most jerky is dried
> >>>>beef and that is the only kind I have made but with if the guys have any
> >>>>luck this coming week I hope to make venison jerky. I have my butcher
> >>>>cut
> >>>>sirloin into thin slices then I cut them in half otherwise the resulting
> >>>>jerky would be about 4" wide. Then the meat is marinated anywhere from
> >>>>overnight to 24 hours in marinate of choice. Marinates can be as simple
> >>>>as using prepared bbq sauce to a variety of homemade marinates. The meat
> >>>>is then put on the dehydrator and allowed to dry until dry & flexible not
> >>>>brittle. I store the finished jerky in a zip loc bag in the meat keeper
> >>>>of the fridge. My kids love jerky so it never lasts long here.
> >>>
> >>>
> >>>So, if I understand well, you say that you buy a *fresh* sirloin of
> >>>venison(for example) and then you dehydrate it. Is it true?
> >>>And why do you love dehydrate meat? Has it a particular taste that fresh
> >>>and
> >>>cooked meat hasn't?
> >>>Cheers
> >>>Pandora
> >>>
> >>>
> >>
> >>No I buy fresh beef sirloin sliced thinly then marinate it and dehydrate
> >>it. Jerky is a nice healthy protein snack. It has a unique flavour and
> >>texture quite different from cooked meat. It keeps well much like cured
> >>meats. As Bob mentioned it can be used to make other dishes such as
> >>pemmican, another snacking treat. Our main use is for snacking.
> >
> >
> > I had heard that arm roast was good - from both the butcher and others. I
> > found
> > beef arm roast way too fatty and gristly, and an odd shape besides. It is
> > however
> > lots cheaper. Sirloin makes a nice, not too chewy jerky for me, but it is
> > too
> > expensive for this. Round is my choice.
> > Edrena
> >
> >
> >
> I haven't tried round. Do you have it sliced by your butcher or do you
> cut it yourself? Maybe I'll try a small batch of round to compare it
> with jerky made with sirloin.

Patches, it's a breeze to cut jerky strips if the meat is still
partially frozen. :-) A heckuva lot easier to get really thin strips!

Cheers!
--
Om.

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

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > "Pandora" > wrote:
> >
> >
> >>"~patches~" > ha scritto nel messaggio
> ...
> >>
> >>>Pandora wrote:
> >>>
> >>>
> >>>>Bob, you was so kind to answer me that I want ask you another thing, even
> >>>>better two: how do you use jerky? Do you reidrate it before cooking?
> >>>>Which are the most common dish you make with it?
> >>>
> >>>Pandora, jerky is just eaten as a snack as is It is very good! It is
> >>>a very convenient snack for hiking & camping as well.
> >>
> >>What about its nutritional value? fat, etc. ?
> >>Cheers
> >>Pandora
> >>
> >>
> >
> >
> > It's nutritional value is the same as the original sliced beef.
> > That does not change. It's idea hiking food because it's a protein
> > source that is light in weight and won't spoil.
>
> True enough if you don't add salt or sugars to the marinate. The
> addition of salt will increase the sodium content & sugars the carb
> content so the nutritional value does change. IMO if you don't add
> sugar or use a bbq sauce with added sugar, the resulting jerky is a
> perfect low carb snack
>


Sorry. ;-) I meant it's BASIC protein and fat value!
I don't add sugar to mine... I use a little light (low salt) soy sauce,
white pepper, just a dash of garlic powder and I used to use some maple
syrup before I went low carb, now I use an extract instead.

My next batch will have some of Shaun's incredible chili sauce!
--
Om.

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

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article ws.net>,
> > "Shaun aRe" > wrote:
> >
> >
> >>"OmManiPadmeOmelet" > wrote in message
> ...
> >>
> >>>In article ws.net>,
> >>> "Shaun aRe" > wrote:
> >>>
> >>>
> >>>>"~patches~" > wrote in message
> ...
> >>>>
> >>>>>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?
> >>>>>
> >>>>>I have my butcher cut sirloin tip into thin slices. I cut these in
> >>
> >>half
> >>
> >>>>>then marinate and dry into jerky. Thanks for the reminder as I do
> >>
> >>need
> >>
> >>>>>to make a batch of jerky.
> >>>>
> >>>>Right - that's enough for me - I got it, gals, I got it, thanks! ',;~}~
> >>>>
> >>>>
> >>>>
> >>>>
> >>>>
> >>>>Shaun aRe
> >>>>
> >>>>
> >>>
> >>>Jerky IMHO is one of the easiest things in the world to make!
> >>>
> >>>Enjoy! :-)
> >>
> >>Yup - providing you don't overdo the temps, eh? Heard too many tales of
> >>smoked filled midnight houses and ovens full of mysterious looking flat
> >>coals...
> >>
> >>All I was really lacking, was any knowledge of best/preferred cuts for it.
> >>
> >>We have fantastic local butchers - will visit see what they have this w/e
> >>',;~}~
> >>
> >>
> >>
> >>Shaun aRe
> >>
> >>
> >
> >
> > I have a dehydrator. :-)
> > I know you can use the oven, but your fan dehydrator recommended on
> > alt.nature.mushrooms every year for drying mushrooms might work too?
> > My dryer is convection. No fan. Works great!
>
> Mine has a fan so no problem. Still I rotate the trays and turn the
> jerky about halfway through the drying. I normally do a fair amount of
> drying throughout the main preserving season. This year I focused on
> canning & freezing so it's about time to get the dehydrator into action!

I dehydrate for 24 hours and always flip the jerky at about 12 hours.
Otherwise it does not dry evenly.
--
Om.

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

"~patches~" > wrote in message
...
> Keith Warren wrote:
>
> > snipped....I'm long-winded enough :-)
> >
> >
> >>Oh!!!! I didn't know one could dehydrate meat in the oven!!!!!!
> >>It is a good thing to know. The important is how do it
> >>Cheers
> >>Pandora
> >>
> >
> >
> > Pandora,
> >
> > Below you will find a recipe I've used for years and was hounded
repeatedly
> > to put in print by those who wanted to try it at home :-)
> >
> > This is one of the ways I do it in the oven although I have also
purchased
> > drying racks like those in the link below at BassPro Shops which are a
lot
> > less work to use than the toothpick routine.
> >
> > http://www.basspro.com/servlet/catal...=TOP_SEARCH_GO
> >
> >
> > Keith's Lip Smackin' Deer Jerky
> <snip of very helpful recipe>
>
> Thanks so much for posting your deer jerky recipe! I've only made beef
> jerky but if the guys have a successful hunt, next a week from tomorrow
> I'll have lots of venison to play with. Deer jerky is definitely on my
> list of things I want to make.

Your welcome. Let me know how it goes. One thing to remember is that, in
general, venison is a leaner meat than beef and will get "crispy" faster, so
don't dry it as long as you normally do beef. Good luck to the guys and
*hopefully* happy jerky making to you. I have not made it to the woods at
all this season and my little fellas keep reminding me that there's no jerky
like deer jerky and they want to go too so this year it's going to be an
exercise in patience like no other :-) The deer came in herds and ate apples
off my 11 trees about 3 times a day right up until the season opened and I
haven't seen a thing in the last month. (we are having a banner year for
acorns so they don't have to travel far for food right now) Oh well,
there's still a few more months left before season closes.

Thank you Keith! it is a grat recipe and you was very exact in explanation.
I have saved it and I will try some times. I don't know if I will like this
new taste, but I will try (perhaps with beef meat).
Cheers
Pandora
-----------------------------------------------------



"Keith Warren" > ha scritto nel messaggio
...
>
> snipped....I'm long-winded enough :-)
>
>>
>> Oh!!!! I didn't know one could dehydrate meat in the oven!!!!!!
>> It is a good thing to know. The important is how do it
>> Cheers
>> Pandora
>>
>
> Pandora,
>
> Below you will find a recipe I've used for years and was hounded
> repeatedly
> to put in print by those who wanted to try it at home :-)
>
> This is one of the ways I do it in the oven although I have also purchased
> drying racks like those in the link below at BassPro Shops which are a lot
> less work to use than the toothpick routine.
>
> http://www.basspro.com/servlet/catal...=TOP_SEARCH_GO
>
>
> Keith's Lip Smackin' Deer Jerky
>
> Meat:
> 5 Lbs. of venison, although any meat will work, my family prefers lean
> venison (Whitetail Deer to be exact). I could put in apologies to the
> vegetarian's here.. But if you were a vegetarian, you wouldn't want a
> recipe
> for jerky anyhow! Try to use a cut that is relatively fat and gristle free
> (On venison, I use the shoulder or ham.), remove as much of the fat,
> gristle
> and silver-skin as you can then slice it thinly (according to personal
> preferences.. I cut it somewhere between 1/8th inch to ¼ inch thick) into
> strips approximately 1 inch wide and 6-12 inches long. It is easier to cut
> if the meat is partially frozen. I like it warm and this produces a medium
> to hot flavor, so feel free to reduce/leave out any of the pepper items if
> you want a milder taste.
>
> Marinade
> 1 jar of Dales Meat Marinade (There are several companies that make
> something like this and it is primarily soy sauce, liquid smoke and spices
> anyway)
> or ½ to1 cup of Soy Sauce ,¼ cup Worcestershire Sauce,1/8 cup Liquid Smoke
>
> and
> 6-Pack of Beer (1 can for the marinade and 5 for the cook and taste
> testers
> while the jerky dries!)
> 1/8 cup of lemon juice
> 1 to 500 dashes of pepper sauce (Texas Pete, Tabasco, etc.) depending on
> how
> hot you like it
> 3 Tablespoons of Garlic Salt
> ¼ to 1/2 Teaspoon of Black Pepper
> ¼ Teaspoon Paprika
> ¼ to 1/2 Teaspoon Seasoned Pepper
> ¼ to 1 Teaspoon Cayenne Pepper
> ¼ to 3 Teaspoons of Crushed Red Peppers
> ¼ to 1 Teaspoon Powdered Jalapeno Pepper
>
> This, like all of my cooking, is not an exact science and is highly
> subject
> to taste, so experiment with the spices, etc. For less salty jerky, use
> less salt and soy sauce and/or marinate the meat for a shorter period of
> time. For a hotter flavor, tries using more of the pepper sauce, pepper
> and
> paprika. For a teriyaki flavor, add pineapple juice and honey.
> Place the meat in a gallon zip baggie or some other sealable container,
> add
> all other ingredients and mix thoroughly. Place in the refrigerator for
> 8-48
> hours (the longer it's sits in the bag, the more intense the flavor) and
> turn/mix/stir at least 3 or 4 times during the process to ensure
> absorption
> in all the meat. (The meat once cold has a tendency to clump up and if you
> don't mix it up, the meat on the inside won't get any marinade)
>
> ___{}____ Toothpick
> * {} * Rack
> {}
> {}
> ^
> Meat
>
>
> How to dry it
>
> I have dried it on a smoker, a grill, a dehydrator and in the oven. I've
> found the easiest by far is the oven or the dehydrator. The secret is
> that
> you want low temperatures 160° or less and low humidity. You do not want
> to
> cook the jerky, you want to dry it! Place the bottom rack as low as it
> will
> go and cover it with foil to catch the drippings. Place the top rack as
> high
> as it will go. Take the meat out and insert a toothpick in the end of each
> slice and hang the meat on the top rack by placing the toothpicks across
> the
> rack and the meat hanging straight down (See example above). Set the oven
> for as low as it will go (160° or less preferably) and close the door
> leaving a metal spoon or something holding the door open a crack so that
> the
> moisture can escape. Leave in the oven for 4- 7 hours until it is fairly
> dry
> but still somewhat flexible like leather as you want it dry, but not rock
> hard. Next turn the oven off, close the door and leave for another 4-8
> hours. (The time varies greatly due to the thickness/moisture content in
> the
> meat and the temperature/relative humidity of the environment you are
> drying
> it in as well. I usually begin the *sampling process* at about 4 hours and
> repeat every 30 minutes or so for quality control purposes<G>. Remove
> toothpicks and seal in a plastic baggie for safekeeping. Technically, it
> should last for months if it's sealed up, but it rarely last more than a
> few
> days at my house!
>
> Enjoy,
>
> Keith
>
>
>
>

>> "OmManiPadmeOmelet" wrote:
> Jerky has a real following over here and it's expensive to buy it!

Unbelievable! I thought it was cheaper than fresh meat

>
> Cheers!
Pandora

"OmManiPadmeOmelet" wrote:
> I'm not sure how to describe what makes it so very good, but it is! :-d

I believe you
Pan

"OmManiPadmeOmelet" wrote:
>
>> I think that salami is only seasoned , not deydrated
>> A dehydrated thing (expecially meat) is a very hard thing. And then, for
>> salami you don't need a rehydratation
>
> The only thing you normally rehydrate jerky with is saliva. <lol>

ROTFL
pan
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

"Jim Davis" > wrote in message
...
> Does anyone but me feel they're getting their chain pulled?
>
No - I'm pretty sure Pandora hasn't come across it before. We get it here in
Australia (I love it) but it is nowhere as common as it is in the US and is
very expensive. I got hooked when my family travelled around the States back
in the 70s.

Liz

Pandora wrote:

> Thank you Keith! it is a grat recipe and you was very exact in explanation.
> I have saved it and I will try some times. I don't know if I will like this
> new taste, but I will try (perhaps with beef meat).

Pandora, around here you can't buy venison in the stores. Up in the
northern regions you can but not here. The only way to get venison is
to go hunting or know a hunter friend who is will to share a bit of his
catch. For that reason, most people make jerky with beef here.

Tidbit about our area - duck hunting is huge business here as is
fishing. Duck season has started here. One of my neighbours is a duck
hunter guide - he takes the hunters out to the *best* spots & get paid a
handsome sum for doing so as well as gets all the wild ducks he wants.
Last year he traded me a couple of ducks for veggies from my garden.
The ducks were an interesting experiment - neither DH or I cared for the
taste!

Pandora wrote:

>>>"OmManiPadmeOmelet" wrote:
>>
>>Jerky has a real following over here and it's expensive to buy it!
>
>
> Unbelievable! I thought it was cheaper than fresh meat

I seldom buy more than a piece or two of jerky and then only when I want
to check that particular flavour to see if I would like to try
duplicating it. A piece about 2" wide by 8 - 10" long will go for $1.50
likely because it is viewed as a snack and most snacks are expensive.
You're ultimately paying for the processing (dehydrating) and the
snackability (convenience). In *some* areas where hiking is jerky is
very popular because of its lightweight & nutrition. In rustic hiking
areas you have to take your own. We've done a fair amount of hiking in
rustic areas either as a family or with a group of our friends kids
included - Bruce Trail that starts in Tobermory, Ontario & ends in
Niagra Falls, several smaller trails on the Bruce Pennisula, and
Algonquin Provincial Park to name a few. I always made beef jerky and
trail mix as did the other wives. Both are considerably cheaper to make
yourself instead of buying them.
>
>
>>Cheers!
>
> Pandora
>
>

Staycalm wrote:

> "Jim Davis" > wrote in message
> ...
>
>>Does anyone but me feel they're getting their chain pulled?
>>
>
> No - I'm pretty sure Pandora hasn't come across it before. We get it here in
> Australia (I love it) but it is nowhere as common as it is in the US and is
> very expensive. I got hooked when my family travelled around the States back
> in the 70s.
>
> Liz
>
>
Pepperoni sticks is another thing Pandora may not have come across. I'm
referring to the pepparoni sticks like *Slim Jims* and the smaller ones
many small butcher shops & farmer's markets carry. The smaller ones
come in mild, medium, & extra spicey and normally sell for somewhere
around 3-5/$1. The one farmer's market we go to even has a fire
pepperoni stick! Some variety stores carry the smaller ones but the
packaged ones like Slim Jims are more popular. These don't seem to be
as popular with the hiking crowd perhaps because of the higher sodium
content. For those who haven't seen these - Slim Jims are about 1/4" in
diameter & about 10" long, they come in varying degrees of spiceness,
are pre-packaged in a horrid heavy plastic shrink wrap, & cost about
$1.25; the smaller ones are sold unpackaged, they are about 1/2" in
diameter & about 5" long, they come in a variety of spices, and make a
great snack. I prefer the smaller ones to the pre-packaged pepperoni
sticks.

"~patches~" > wrote

> Pepperoni sticks is another thing Pandora may not have come across. I'm
> referring to the pepparoni sticks like *Slim Jims* and the smaller ones
> many small butcher shops & farmer's markets carry.

Funny, I never would have put pepperoni and slim jims in the
same category. Pepperoni sticks are about an inch across, you
slice it an put it on pizza or serve with cheese and crackers, slim jims
you just eat out of hand, are nothing like pepperoni. Maybe a 1/2
inch across, tops. All beef, no pork. Slim Jim - jerky.
Pepperoni - sausage.

nancy

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> Thank you Keith! it is a grat recipe and you was very exact in
>> explanation.
>> I have saved it and I will try some times. I don't know if I will like
>> this new taste, but I will try (perhaps with beef meat).
>
> Pandora, around here you can't buy venison in the stores. Up in the
> northern regions you can but not here. The only way to get venison is to
> go hunting or know a hunter friend who is will to share a bit of his
> catch. For that reason, most people make jerky with beef here.

We can find it in big supermarkets, but frozen!
>
> Tidbit about our area - duck hunting is huge business here as is fishing.
> Duck season has started here. One of my neighbours is a duck hunter
> guide - he takes the hunters out to the *best* spots & get paid a handsome
> sum for doing so as well as gets all the wild ducks he wants.

Poor ducks, even though they have a good meat!
Aren't you afraid of chicken desease? Also ducks seam to be involved.

> Last year he traded me a couple of ducks for veggies from my garden.

A good trade, for you!

> The ducks were an interesting experiment - neither DH or I cared for the
> taste!

I hope they were died yet, when he brought them to you
Cheers
Pandora

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>>>>"OmManiPadmeOmelet" wrote:
>>>
>>>Jerky has a real following over here and it's expensive to buy it!
>>
>>
>> Unbelievable! I thought it was cheaper than fresh meat
>
> I seldom buy more than a piece or two of jerky and then only when I want
> to check that particular flavour to see if I would like to try duplicating
> it. A piece about 2" wide by 8 - 10" long will go for $1.50 likely
> because it is viewed as a snack and most snacks are expensive.

Yes, unfortunately it's true!

> You're ultimately paying for the processing (dehydrating) and the
> snackability (convenience). In *some* areas where hiking is jerky is very
> popular because of its lightweight & nutrition. In rustic hiking areas
> you have to take your own. We've done a fair amount of hiking in rustic
> areas either as a family or with a group of our friends kids included -
> Bruce Trail that starts in Tobermory, Ontario & ends in Niagra Falls,
> several smaller trails on the Bruce Pennisula, and Algonquin Provincial
> Park to name a few. I always made beef jerky and trail mix as did the
> other wives. Both are considerably cheaper to make yourself instead of
> buying them.

Yes! it is a real meal! you can bring with you without problem!
Thank you for explanation!
Cheers
Pandora
>>
>>
>>>Cheers!
>>
>> Pandora
>>

Nancy Young wrote:

> "~patches~" > wrote
>
>
>>Pepperoni sticks is another thing Pandora may not have come across. I'm
>>referring to the pepparoni sticks like *Slim Jims* and the smaller ones
>>many small butcher shops & farmer's markets carry.
>
>
> Funny, I never would have put pepperoni and slim jims in the
> same category. Pepperoni sticks are about an inch across, you
> slice it an put it on pizza or serve with cheese and crackers, slim jims
> you just eat out of hand, are nothing like pepperoni. Maybe a 1/2
> inch across, tops. All beef, no pork. Slim Jim - jerky.
> Pepperoni - sausage.
>
> nancy
>
>
Maybe I have the Slim Jim name wrong but the things I'm referring to are
pepperoni sticks. I'll check for some names next time I'm at a variety
store. The larger packaged ones are called pepperoni sticks and some
farmer's markets call the small pepperoni sticks pepperettes but they
are the sizes I referred to. You are right that they are more of a
sausage than jerky but they are still a snack meat.

Here's a couple of links similar to what I'm talking about:

prepackaged - http://www.cybersnacks.net/product102.html
prepackaged made with beef -
http://secure.northrim.net/e3/rms/ca..._number/100008

pepperettes/min pepperoni sticks -
http://www.mmmeatshops.com/en/produc...ID=185&catID=3
These are usually sold unpackaged & you can buy as many as you want

"~patches~" > ha scritto nel messaggio
...
> Staycalm wrote:
>
>> "Jim Davis" > wrote in message
>> ...
>>
>>>Does anyone but me feel they're getting their chain pulled?
>>>
>>
>> No - I'm pretty sure Pandora hasn't come across it before. We get it here
>> in Australia (I love it) but it is nowhere as common as it is in the US
>> and is very expensive. I got hooked when my family travelled around the
>> States back in the 70s.
>>
>> Liz
> Pepperoni sticks is another thing Pandora may not have come across. I'm
> referring to the pepparoni sticks like *Slim Jims* and the smaller ones
> many small butcher shops & farmer's markets carry. The smaller ones come
> in mild, medium, & extra spicey and normally sell for somewhere around
> 3-5/$1. The one farmer's market we go to even has a fire pepperoni stick!
> Some variety stores carry the smaller ones but the packaged ones like Slim
> Jims are more popular. These don't seem to be as popular with the hiking
> crowd perhaps because of the higher sodium content. For those who haven't
> seen these - Slim Jims are about 1/4" in diameter & about 10" long, they
> come in varying degrees of spiceness, are pre-packaged in a horrid heavy
> plastic shrink wrap, & cost about $1.25; the smaller ones are sold
> unpackaged, they are about 1/2" in diameter & about 5" long, they come in
> a variety of spices, and make a great snack. I prefer the smaller ones to
> the pre-packaged pepperoni sticks.

Soryy, perhaps I have missed something
I don't know what are pepperoni sticks, but I googled and I have found they
are like little stick of salami. Is it true?
Cheers
Pandora

"~patches~" > wrote in message
...
> Nancy Young wrote:
>
> > "~patches~" > wrote
> >
> >
> >>Pepperoni sticks is another thing Pandora may not have come across. I'm
> >>referring to the pepparoni sticks like *Slim Jims* and the smaller ones
> >>many small butcher shops & farmer's markets carry.
> >
> >
> > Funny, I never would have put pepperoni and slim jims in the
> > same category. Pepperoni sticks are about an inch across, you
> > slice it an put it on pizza or serve with cheese and crackers, slim jims
> > you just eat out of hand, are nothing like pepperoni. Maybe a 1/2
> > inch across, tops. All beef, no pork. Slim Jim - jerky.
> > Pepperoni - sausage.
> >
> > nancy
> >
> >
> Maybe I have the Slim Jim name wrong but the things I'm referring to are
> pepperoni sticks. I'll check for some names next time I'm at a variety
> store.

We get them here, very commonly - called 'Pepparami' - really quite tasty
and very useful.


Shaun aRe

"OmManiPadmeOmelet" > wrote in message
...

> My next batch will have some of Shaun's incredible chili sauce!

<VFBG!!!!>

Thanks for the kind words - hope it turns out well! Will probably be a part
of what I use on my first batch too, heheheheeeeeeeeeeeeeeeeee!!!!!!!!!



',;~}~



Shaun aRe

"OmManiPadmeOmelet" > wrote in message
...
> 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.

Yeah well one year I might get a big enough harvest! This year is so damned
poor so far I could cry!

',;~}~


Shaun aRe - But I'm not going to, LOL!

"cathyxyz" > wrote in message
...
> Shaun aRe wrote:
> > "cathyxyz" > wrote in message
>
> >>Biltong (Savoury Dried Meat)
> >
> > That sounds good to me too Cathy, thanks!
> >
> >
> >>Well, you asked
> >
> >
> > I thought you were gonna cut Bil's tongue out and dry it or summink!
>
> We are slightly more civilized than that, Shaun.

BWAAAAHAHAHAH! Nice joke Cathy ',;~}~

<Ducks and runs like hell!!!!>


Shaun aRe

"Pandora" > wrote in message
...
>
> "~patches~" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >
> >> "~patches~" > ha scritto nel messaggio
> >> ...
> >>
> >>>Pandora wrote:
> >>>
> >>>
> >>>>Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
> >>>>
> >>>>cheers
> >>>>Pandora
> >>>>
> >>>>
> >>>>
> >>>>
> >>>
> >>>Pandora, jerky is dried meat. It can be beef, pork, wild game,
poultry,
> >>>or fish according to my dehydrator manual. However, most jerky is
dried
> >>>beef and that is the only kind I have made but with if the guys have
any
> >>>luck this coming week I hope to make venison jerky. I have my butcher
> >>>cut sirloin into thin slices then I cut them in half otherwise the
> >>>resulting jerky would be about 4" wide. Then the meat is marinated
> >>>anywhere from overnight to 24 hours in marinate of choice. Marinates
can
> >>>be as simple as using prepared bbq sauce to a variety of homemade
> >>>marinates. The meat is then put on the dehydrator and allowed to dry
> >>>until dry & flexible not brittle. I store the finished jerky in a zip
> >>>loc bag in the meat keeper of the fridge. My kids love jerky so it
never
> >>>lasts long here.
> >>
> >>
> >> So, if I understand well, you say that you buy a *fresh* sirloin of
> >> venison(for example) and then you dehydrate it. Is it true?
> >> And why do you love dehydrate meat? Has it a particular taste that
fresh
> >> and cooked meat hasn't?
> >> Cheers
> >> Pandora
> > No I buy fresh beef sirloin sliced thinly then marinate it and dehydrate
> > it.
>
> And what have I said?
>
> Jerky is a nice healthy protein snack. It has a unique flavour and
> > texture quite different from cooked meat. It keeps well much like cured
> > meats. As Bob mentioned it can be used to make other dishes such as
> > pemmican, another snacking treat. Our main use is for snacking.
>
> OK! Ok! I understand! It is a very strange thing for me!

Really, a lot of sausage, similar to salami, are very much like jerky only
less dry! Polish Kabanos come either soft, or very dry like jerky (I love
the dry pones but they're harder to find for me now).


Shaun aRe

"~patches~" > wrote in message
...
> The Joneses wrote:
>
> > Pandora wrote:
> >
> >
> >>OK! Ok! I understand! It is a very strange thing for me!
> >>Perhaps one could also use it grated over pasta, like the sardinian
> >>"bottarga".
> >>Cheers
> >>Pandora
> >
> >
> > Jerky is very nice when one is quitting smoking or dieting. It is
extremely
> > chewy, like chewing gum almost, and keeps you from thinking about the
evil
> > tobacco or sweets. I am very picky now - I like my jerky best. The
commercial
> > brands seem to have an *aftertaste* of chemicals or something. And they
are not
> > hot enough or too hot. I would not serve it over pasta, even cut in
chunks and
> > rehydrated, unless I was starving. Cut up for soup while camping, yes.
> > Edrena
> >
> >
> >
> Edrena, I'm glad someone else has noticed the aftertaste of commercial
> jerky. I've tried several always on the look-out for one I might like
> to try duplicating but that aftertaste just gets me everytime

Only ever had commercial stuff (and only recently) - 3 different brands,
several diff. flavours - all were loaded with MSG.


Shaun aRe

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

> "OmManiPadmeOmelet" > wrote in message
> ...
> > 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.
>
> Yeah well one year I might get a big enough harvest! This year is so damned
> poor so far I could cry!
>
> ',;~}~
>
>
> Shaun aRe - But I'm not going to, LOL!
>
>

Well, now that you have the polytunnel...... ;-)
--
Om.

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