geoskid wrote:nothing but the best of several brands will do :)
Son of a Beach wrote:as the fat just doesn't dehydrate well and can go rancid (so they tell me).
geoskid wrote:nothing but the best of several brands will do :)
Macca81 wrote:i do have a recipe that i do like to use sometimes, but as i usually just make it without thinking ill have to get back to you on the ingredients... maybe in the morning when i make it
geoskid wrote:nothing but the best of several brands will do :)
corvus wrote: a mate does Fish and it works but the smell is horrendous when he opens the packet in a hut
geoskid wrote:nothing but the best of several brands will do :)
corvus wrote:... a mate does Fish and it works but the smell is horrendous when he opens the packet in a hut (tastes ok they tell me not really that into fish) however if you like fish I will ask him to post his recipe ....
corvus
geoskid wrote:nothing but the best of several brands will do :)
Wollemi wrote:Does kangaroo need to be cooked normally prior to making 'joey jerky' in the dehydrator, or is it placed in raw after marinating ? I have only done beef previously - which was not cooked in the normal manner first.
Son of a Beach wrote:Biltong
(as quoted to me by a Sth African physiotherapist during treatment)
Ingredients:
game meat, or beef
vinegar
worcestershire sauce
salt
pepper
coriander
Method:
Cut meat into thin slices.
Mix remaining ingredients together. Pour over the meat and marinade for a few hours or overnight.
Remove the meat and hang in a cool place until dry right through (or in a food dehydrator).
I usedabout 300 grams of meat (wallaby or beef), half a cup of vinegar, 2 teaspoons of coriander (seeds), about a tablespoon of worcestershire sauce, small amount of pepper and about 3 teaspoons of salt (I like my jerky salty, and when I was given some biltong from Sth African doctor once, it had salt crystalised on the outside of it).
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