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Old 03-02-2007, 12:10 PM   #11
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Is Marmite enough like vegemite, so it's needed for the salt content?
(Don't know much about it, as I can't eat much salt)
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Old 03-02-2007, 12:14 PM   #12
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Wink

Congrats ! YT, Great going, keep up the good work !! Jerky Rules !!!
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Old 03-02-2007, 12:32 PM   #13
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it is salty yeah, and very much in the same way as vegamite is.
and indeed Bovril (only Bovril is Concentrated beef extract).

Vegamite may be a little harder to dissolve as it`s more Granular in texture, whereas Bovril or Marmite are closer to a Honey consistancy.

it probably wouldn`t hurt to heat the marinade a little during this and then allow to cool when all mixed, although I would add the Liquid Smoke after and not before heating.

I wonder if it would work with Beef Stock Cubes????


sounds like an experiment for another day :)
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Old 03-19-2007, 01:12 PM   #14
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ok, Latest Batch is the Best Yet!

I bought a whole peice of Silverside beef £6.00 worth, and prepared it all as it should be.
the difference is I dropped the Sugar entirely.

a Cup of Soy sauce
a tablesppon of chili sauce
1 T spoon salt
3 T spoons of Liquid Smoke concentrate
2 T spoons of Marmite
a pinch of ground black pepper

24 hours in the fridge and then follow standard proceedure.

This is by Far the best ever batch yet, I can`t see anyway to improve this for Our tastes anyway, there`s 3 other that concur.

worry not however, I will continue this thread with Further experiments, I haven`t Quite now I have One perfected, Another kind soul from DC is sending me some Mesquite liquid smoke, and so that will be a whole other Chapter :)

Stay Tuned !
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Old 03-19-2007, 02:37 PM   #15
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You can get nice thin slices if you partially freeze meat to firm it up.In fact your butcher might do this for you as Im sure he has a meat slicer
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Old 03-19-2007, 03:10 PM   #16
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yeah, he did that for me the 1`st time, but had`nt got a clue what I was doing, and jerky didn`t mean anything to him and when I mentioned liquid smoke he looked at me like I was a Madman (he was only 51% right).

so this time I bought the whole chunk of meat and did it myself. bag it, freezer for half hour then out and cut.
I have a Huge chinese meat cleaver so razor sharp you could shave with it!, I used that to slice it, it doesn`t even need any Down pressure, just a slide forwards and it`s cut a 3 inch by 5 inch slice for you :)

it`s equaly adept at removing Thumb tips and nail when your tired (as I found out last year) *sigh*
it didn`t hurt at all though, I think that`s the Scary part!
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Old 03-19-2007, 03:23 PM   #17
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We cut ours so its more the size of bacon strips.You may want to take butcher a few pieces when done he may well enjoy it and seeing the finished product might make more sense to him.If you have a food dehydrator it works great for jerky as well.
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Old 04-15-2007, 02:24 AM   #18
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I have been reading these post on "Jerky" for the past 30+ minutes.
No where do I see the opyion of drying the jerky in the sun.

Here is So. Cal. the sun get's in the 110 - 120 degree range from about 10:00a to about 2:00p Maybe longer depending on the cloud cover. (some times it don't "burn" off until noon)

I will put my cinnamon rolls in the sun to proof.

Why couldn't you use the air filters, A La Alan Brown, and dry the jerky in ths sun?

TIA
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Old 04-15-2007, 04:16 AM   #19
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Quote:
Originally Posted by Hungry
I have been reading these post on "Jerky" for the past 30+ minutes.
No where do I see the opyion of drying the jerky in the sun.
if you look at the Date stamps on the posts you`ll see why I never mentioned it.
Here in the UK the outside temp has only just gotten into double figures over the last week.
That`s why Sun Drying wasn`t mentioned.
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Old 04-16-2007, 11:53 AM   #20
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LOL YT, looks like instead of me sending to you from London, you'll me sending to me in the south....it sounds great!
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