Deer Jerky.

[Zhizara]

Good looking jerky, Frank. *pulling fork from computer screen*

[FrankZ]

Originally Posted by Zhizara

Good looking jerky, Frank. *pulling fork from computer screen*

You have stock in a monitor company?

And jerky is finger food!

[Zhizara]

[Snip 13]

I use crushed coriander seeds, dried chilli, salt and pepper on my Biltong and that tastes great. Should work for jerky too. Personally I don't like using to many spices, keep it simple is my motto.

[Kathleen]

Originally Posted by Snip 13

I use crushed coriander seeds, dried chilli, salt and pepper on my Biltong and that tastes great. Should work for jerky too. Personally I don't like using to many spices, keep it simple is my motto.

This sounds great! Have you a recipe or pictures?

[Sir_Loin_of_Beef]

Deer Jerky is how a start letters to my younger brother

[Dawgluver]

[QUOTE="Sir_Loin_of_Beef"]Deer Jerky is how a start letters to my younger brother[/QUOTE

Roflmao: :roflmao:

How did you know?

[Snip 13]

Originally Posted by Kathleen

This sounds great! Have you a recipe or pictures?

Hi Kathleen.
This is how I make my biltong.

Ingredients
2kg of sirloin, flank or silverside (cut into 1 inch strips) Meat should have some fat, yellow fat not A grade meat with white fat.
1 cup of white grape vinegar
1 litre of water

Coarse salt
Crushed black pepper
Chilli flakes of choice
roughly ground coriander seed

First put your meat in a flat glass dish, cover with vinegar and water mix. Allow to stand in this mixture for about 3 hours. Pour off the liquid, pat meat dry with paper towel. Sprinkle liberally with spice mix. Hang on meat hooks in a cool room with a fan blowing on the meat. Takes a few days to dry, some people like it completely dry while others like myself prefer it when it's still a bit wet on the inside. Kinda like eating a steak medium. Slice into thin slices and enjoy as is or make a sandwich with fresh white bread and butter.

I've made a biltong dryer by welding a steel "cage" with mesh covering the outside to keep out bugs. I placed a few lines from end to end to hang my hooks on and built a small fan into it.

[Kathleen]

Thank you for sharing the technique for making it. I've never heard of it, but it sounds really different in a terrific way. How long will it keep?

[Snip 13]

Pleasure Kathleen
It last for ages, just like jerky does bu it does tend to dry out and have less flavour. I usually carve what I'm not going to use within a few weeks into thin bite size slices then freeze it in ziplock bags. Keeps months that way. When ready to use just thaw and enjoy!